www.edessakitchen.com

https://www.edessakitchen.com

Homemade food Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out; Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with grounded meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav,[6] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyağlı yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate. Restaurants Food from Turkey including börek and sarma Adana kebab Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, kumpir, midye tava, börek and gözleme, are often served as fast food in Turkey. Eating out has always been common in large commercial cities.[7] Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices. Summer cuisine In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant (aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer summer helva, which is lighter and less sweet than the regular one. Key ingredients Manti of Kayseri Frequently used ingredients in Turkish specialties include: lamb, chicken, beef, fish, rice, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis, chickpeas and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi. Commonly used spices and flavorings: Name Turkish Used in References Allspice Yenibahar or Dolma bahar Dolma, vegetables, pilav, fish, köfte [8][9] Anise Anason Peksimet, rakı, used to season nut and dried fruit mixtures in both sweet and savory dishes [8][9] Black pepper Kara biber egg dishes, meat dishes, Laz böreği [8] Cardamom Kakule Rarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it with vanilla and rosewater [9] Cinnamon Tarçın desserts, pastries, salep, boza, iç pilav, fish, lamb, vegetables, tomato sauces, milk puddings, desserts [8][9] Clove Karanfil fruit compotes, spiced black tea, meat casseroles, sweets, breads, pastries [8][9] Coriander Kişniş Extremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia [9] Cumin Kimyon kofta spice, pastirma [8] Fenugreek Çemen otu Vegetables, fish, breads, pastirma [9] Haspir Yalancı safran (Fake saffron) Used primarily in the regional cuisine of Gaziantep to give yogurt soups a saffron-like tint [8] Isot Urfa biberi Çiğ köfte [8] Mahlep Mahlep baked goods [8] Mastic Sakız Used in milk desserts, ice creams, Turkish delight [8] Nigella seeds Çörek otu savory pastries, homemade cheese can be mixed with coriander, cumin and haspir to make a spice for fish [8][9] Red pepper kırmızı biber, pul biber garnish for soups, manti, Adana kebab [8][9] Rose water Gül suyu, Su muhallebisi, güllaç, aşure [8] Poppy seeds Haşhaş bread, rolls, meat, fish, light sauces and yogurt dressings [9] Saffron Safran Zerde, pilav [8] Salep Salep A winter beverage made with milk and sugar [8] Sesame seeds Susam Simit, tahini, helva [8] Sumac Sumak Juice from sumac berries can be used in a marinade for fish or chicken Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, dried thyme and roasted sesame seeds is used with grilled meats. [9] Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yoğurt are part of many dishes including börek, manti, kebab and cacık. Oils and fats Meze from Turkey uses different types of oil Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı (tail fat of sheep) is sometimes used in kebabs and meat dishes. Fruit The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman Cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, komposto (compote) or hoşaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and Pilav usually contain currants or raisins. Etli Yaprak Sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Eggplant (Turkish: patlıcan) has a special place in the Turkish cuisine. Meats In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilav with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed. The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is sometimes served with yoğurt). Alternatively, in coastal towns cheap fish such as sardalya (sardines) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Dishes and foods Dairy products Fresh ayran with a head of foam Yoğurt is an important element in Turkish cuisine.[4] In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten with pilav or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yoğurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries. Kashk is a fermented and strained sour yogurt that can be consumed on its own as a cheese, or used as an ingredient in soups. Cheeses Beyaz peynir with eggs Varieties of tulum: center "Otlu tulum peyniri", or Tulum with herbs, in Ankara Turkey produces many varieties of cheese, mostly from sheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication. Beyaz peynir is a salty brined cheese taking its name from its white color ("white cheese"). It is similar to feta but not as strong. This is produced in styles ranging from unmatured cheese curds to a quite strong mature version. It has many varieties due to source of milk, region (Ezine or Thrace)

Keywords: Food, Turkish, Cuisines, Turkish Delights, Dessert, Desserts, Ottoman, Ottoman Cuisine, Delivery, Just Eat, Just, Eat, Reservations, Reservation, Nuneaton Turkish food, Cafe Bistro Palace, Palace Bistro,

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