Turkish Cuisine
Anatolia was the host of many civilizations such as Hittite and Lycian, and finally the host of the Turks migrated from Central Asia was. The culture of the nomadic Turks, the culture of the Romans and mixed continuous combined to present the Turkish culture with Egypt, Syria, Iran, Iraq, the Balkans and the Aegean. Of course, this multi cultured framework shapes life and art in Turkey. to examine in the investigation, the Turkish cuisine would be storage sophistication and multi-regional differences in the understanding of great help.Food plays an important role in the Turkish peoples lives. Especially in the evening a social event to enjoy, when the whole family together and have a chat. The oldest member of the meal starts, others will and their respect. Everyone must be considerate and respectful. If the food is served on a plate, instead of individual boards, members are supposed to eat only what they are talking about.
It is irreplaceable favorites in Turkish cuisine, such as:
Aubergine:
With nearly forty different varieties of cooking, it is also admired by foreigners. Its content nicotine provides a spicy taste.
Yogurt:
The yogurt is eaten in almost every meal. Added to court during or after cooking is used wastefully. With the addition of water which it is turned on, or just eaten in Ayran. In cases of poisoning, it is advisable to yogurt-known anti-toxic properties of food.
Pickled vegetables:
Almost all vegetables, anchovies, and possibly even paint it. In winter, when fresh vegetables are scarce, they are etched instead of the salad. They are necessarily eaten with dried beans and pilaf.
White Cheese:
became known worldwide as fetta cheese, the name of the Greeks, white cheese is produced all around Turkey with regional differences, the salt-fat, fermentation, flavor and texture. Each breakfast can not be considered without them and it is used in Borek and mezes.
Olives:
Both green and black guys are a little mature for breakfast plentiful with a mixture of olive oil, oregano and red pepper served toasted bread eaten, are immersed in it.
Onion:
The white, red, fresh or dried, eaten, expensive types. It is used in almost any hot or cold food.
A typical Turkish breakfast consists of white cheese, olives, jam, butter. Eggs, sucuk (spicy sausage), bread and tea.
It is a tradition in the summer on large variety of fresh products to prepare for the winter winter.Methods preparation, drying fruits, jams, vegetables, pickling, cooking juice pekmez Tarhana, Yufka and tomatoes.
The dishes are usually cooked in a liquid, so there is no use necessityto sauces. Meat, cereals and vegetables are cooked in a pot, to improve the taste and aroma of the skin, closes the lid.
Dolmas vegetables have filled a large part of Turkish cuisine. Vine leaves, peppers, eggplant, mackerel and mussels can be filled. Two types of fillings with minced meat or rice, which makes a surprising example of the combination of currants, pine nuts, sugar, herbs and spices.The Turkish cuisine, is colorful and multicultural.
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