2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Turkish cuisine is extremely diverse, sumptuous and rich in products, flavors, aromas and many interesting and successful ideas. Many of the national dishes in the country bear the names of real people and events.
The most popular of these dishes is the familiar imambayald. In translation, the name means the imam fainted. According to legend, there really was an imam who fainted after overeating his wife's delicious aubergines with tomatoes, onions and spices. If the dish is prepared with minced meat - that is, the aubergines are filled with it, the dish changes its name to carniarch, which means a bloated stomach.
Another dish loved by the Turks with eggplant is called Hyunkyar beendi. In translation, Hyunkyar likes it. Hyunkyar is an 18th-century Turkish sultan who, one night, went hungry in the middle of the night and had his cook prepare something special for him. The chef served him lamb with aubergines in a milk sauce.
The poetic spirit in Turkish culinary specialties also exudes dishes such as the Finger of the Vizier, Hanum Gobesi, which means female navel, Kuz memesi - female breast, Padishah Soan - onion of the padisha. To honor Mustafa Kemal, they named a special syrup dessert after him - Kemal Pasha.
Turkish cuisine arose on the basis of an imperial tradition. The cuisine of this country has been influenced by a variety of cultures, mainly from Central Asia, Persia and the Arab world, as well as the Balkan and Caucasian peoples.
The reason for the diverse Turkish cuisine is the mixing of agricultural and nomadic traditions. Like any real empire, Turkey has managed to accept the foreign and make it its own, so much so that almost half of the Balkan peoples find something of their own in Turkish cuisine.
As in any large country, so in Turkey there are different regional differences and tastes. Around the Black Sea region are typical fish dishes and especially anchovies. They can serve it fried, stewed, marinated and pilaf. Near the country's border with Georgia live people called Lazi - a small ethnic group that makes anchovies and jam. Dried fish is melted in sugar-lemon syrup.
In the area of Istanbul, Izmir and the Aegean region, the cuisine is closer to the taste of the European, with less spices and more fish and vegetable dishes. In the southeast, around Gaziantei and Adana, they love very spicy foods. The more you go to Adana, the more spicy the dishes you try will become.
Kebab has a whole section in Turkish cuisine - there are dozens of types. The meat can be cut into small pieces, but can also be minced and mixed with spices before being baked on a skewer. This is how the most famous in Turkey hash-hash kebabs or the so-called adana kebab are made. These are lamb kebabs, baked on wooden skewers and served with yogurt sauce.
Lamb can be seasoned with spices such as cumin, cinnamon or cloves. The origin of this dish is associated with ancient Persia, and the explanation why the meat is cut into small pieces, strung on a skewer and baked, is associated with a shortage of firewood. Roasting an entire animal was a waste of wood at the time.
The most modern achievement in this field today is the doner. This type of kebab was invented in 1867 in Bursa by the local chef Hadji Iskender.
Sarmi also occupy a special sector in the Turkish national cuisine. In addition to cabbage and vine leaves in Turkey, they also make sarma with dock, beets and other leafy vegetables. Lean sarma is usually made with rice or bulgur and various spices. Often added to the stuffing and nuts, raisins and other dried fruits. Lean sarma is always cooked with olive oil, and local - with butter. Usually the sarmas can be miniature or long and as thin as a human finger.
Another group that is very similar to that of sarma is the group of dolma - that is, stuffed vegetables. The filling can also be local or vegetable. The dolmas also include the delicious mussels with rice, which are served with the shells - mussel dolmas. You can find them on the streets of all coastal cities in the country.
There is hardly a chef who has not heard of pilaf. There are dozens of varieties in Turkish cuisine, which are mainly with rice, but can also be prepared with bulgur and all kinds of additives - meat, fish, nuts and vegetables. Sade pilaf is just cooked rice for garnish. Ajem pilaf is a delicious dish made from rice and lamb with pistachios and various spices. Keshek pilaf is a porridge of bulgur with butter, sugar and cheese.
One of the interesting and delicious Turkish dishes is called manta - it is a miniature dumplings stuffed with meat, cooked and served with yogurt. Meatballs also occupy an important part of Turkish cuisine. Whose meatball is raw minced beef, which is seasoned with many hot spices. Ichlikufte is made from minced meat, walnuts and paprika paste. Then fry or boil. You can recognize it by its shape - with pointed edges.
Pideto is the Turkish version of the famous pizza. Usually the dough is made in the form of a boat, and the filling includes minced meat, egg, cheese and spices.
A very popular specialty in Turkey is the guzleme, which is loved by all of us. Sachs in Turkey are round, miniature wood-burning stoves. Their upper part is a convex plate on which it is baked.
Turkish desserts are famous all over the world. Baklava, Turkish delight, halva and kadaif each of us knows what they are. But if you visit Turkey, you will find that these cakes have thousands of varieties. In addition to finely ground crusts, syrup and walnuts, baklava can be with honey, Turkish delight, chocolate, nuts, fruits, and the forms can be any. The capital of baklava is Gaziantep.
A typical cake in Turkey is roaring. The historical homeland of this dessert is somewhere in the eastern Mediterranean.
The king of desserts in Turkey is kadaif and especially kunefe. It is prepared from two layers of kadaif stuffed with fresh cheese, then poured with syrup or honey and served with whipped cream and nuts.
In Turkey, chefs who like to experiment are not looked upon favorably. There, the chef is not expected to be an artist, but to know the recipes and the technology of their preparation.
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