Turkish cuisine has long become one of the most famous in the world and combines the traditions of many peoples who lived for centuries on the territory of the former Ottoman Empire. That is why Turkish dishes are distinguished by a variety of flavors and unique cooking methods. UNN will tell you more about the history and dishes of Turkish cuisine.
History of Turkish cuisine
Turkish cuisine has been formed over many centuries and is considered one of the richest culinary traditions in the world, because its development is inextricably linked with the history of the Ottoman Empire, which for a long time covered a significant part of Southeastern Europe, the Middle East and North Africa. The basis of future Turkish cuisine was the traditions of Turkic nomadic tribes. Their diet consisted mainly of meat, dairy products and dishes that could be quickly prepared in field conditions. Later, after resettlement to the territory of Asia Minor and the creation of the Ottoman state, the culinary culture began to change actively.
It was influenced by the traditions of the peoples inhabiting the conquered territories, but Greek, Arab, Balkan and Caucasian cuisines played an important role. That is why modern Turkish gastronomy combines oriental spices, Mediterranean vegetables, a wealth of grains and various methods of cooking meat.
A special place was occupied by the palace cuisine of the Ottoman sultans. Hundreds of chefs worked in the sultan's palaces, creating new recipes and improving already known dishes. Many of them have survived to this day and have become part of Turkey's national culinary heritage. Today, Turkish cuisine continues to develop, however, most traditional recipes are passed down from generation to generation and remain an integral part of the country's culture.
Features of Turkish cuisine
One of the main features of Turkish cuisine is its diversity. In different regions of the country, you can find your own culinary traditions, which differ in the set of ingredients and cooking methods. Turkish chefs widely use vegetables, legumes, rice, herbs, dairy products and various spices, with eggplants, tomatoes, peppers, chickpeas, beans and lentils being especially popular. An equally important place is occupied by yogurt and olive oil, which are used both for main dishes and for appetizers.
Also, meat remains one of the key components of national cuisine. Lamb, beef and poultry are most often used, and the dishes themselves are mainly cooked over an open fire, barbecue or charcoal, which gives them a characteristic aroma. The Turkish breakfast deserves special attention, because it is called one of the most diverse in the world. The table can simultaneously have several types of cheese, olives, eggs, fresh bread, vegetables, jam and tea.
Another characteristic feature of Turkish cuisine is, of course, a large number of appetizers known as meze. They are served before the main course or as an independent part of the meal, which is why lunch or dinner often consists of many small dishes, allowing you to taste several flavors at once.
Also, hot drinks occupy an important place in the gastronomic culture of Turkey. Turks drink a lot of tea, which is served in small glasses of a characteristic shape. No less popular is the famous Turkish coffee, which is prepared in a special cezve.
Dishes of Turkish cuisine
Turkish cuisine offers a huge selection of dishes. Among the first courses, chorba soups are especially popular. One of the most famous is mercimek çorbası - a hearty lentil soup, which is considered a true classic of Turkish cuisine. Soups based on yogurt, vegetables and various cereals are also common.
Of course, when talking about Turkish dishes, it is impossible to ignore kebab. This name unites a large number of meat dishes that are cooked over fire or on the grill. The most famous are döner kebab, Adana kebab and İskender kebab, and each of them has its own serving method and a special set of ingredients.
Also popular is pilaf, which in Turkey is called pilav. Unlike the recipes familiar to Ukrainians, the Turkish version is often prepared with rice, vegetables, chickpeas or fine vermicelli, and the meat is served separately.
Lovers of unusual flavors should pay attention to kokoreç - a traditional dish of lamb offal, which is popular among locals.
Also a common product is sucuk, which is a spicy sausage made from beef or lamb, usually fried before serving. Also, thanks to access to several seas, fish dishes and seafood are widely represented in Turkish cuisine. Especially popular are mussels with rice and spices, balık ekmek sandwiches with fish, and fried anchovies.
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Among vegetable dishes, dolma and imam bayıldı have gained particular popularity. Dolma is grape leaves stuffed with rice and vegetables, and imam bayıldı is baked eggplants with vegetable filling.
As for bakery products, dozens of types of bread and flatbreads are baked in the country. One of the most famous is simit - a round bread product with sesame seeds, which is often bought for breakfast. No less popular are gözleme, börek and pita with various fillings.
A Turkish meal is rarely complete without appetizers. The most famous meze include hummus made from chickpeas and tahini, haydari based on cheese and yogurt, spicy acılı ezme sauce, and piyaz salad made from beans and vegetables.
Special attention should be paid to delicious Turkish sweets, which are known far beyond the country. The most popular are baklava and Turkish delight. Baklava is made from thin layers of dough soaked in syrup and supplemented with nuts, while Turkish delight is a sweet based on sugar syrup with various additives. Also among traditional desserts you can find lokma, halva and other treats.
The country's gastronomic picture is complemented by traditional drinks. The most common remain tea, coffee and ayran - a fermented milk drink based on yogurt. Among alcoholic beverages, the most famous is rakı - a strong anise-flavored drink, which in Turkey is often called "lion's milk".