Turkish Cuisine is very rich there are a lot of factors for this:
*The variety of products in Asia and Anatolia.
*Interaction with numerous different cultures over a long historical process.
*The new tastes developed in the palace kitchens of the Seljuk and Ottoman Empires.
Food and Beverages Eaten at Meals
Until late Ottoman times there were generally two meals:
* in late morning
Today the main meals are
*breakfast, lunch and dinner.
Food and Beverages Peculiar to Special Days
*Some foods and beverages, peculiar to special days and which have a symbolic meaning although they take much more time to prepare, are part of Turkish cuisine.
*Food peculiar to such special days is prepared communally, known as called “imece.”
At engagement, wedding and circumcision ceremonies, at Ramadan with its deep religious meaning and other religious and seasonal festivals, food is prepared with more attention, more special assortments are served, and tables are specially decorated. Birth, death and wedding meals can be cited as examples.
At weddings, rice, vegetables, beans or garbanzo and fruit juices are served with a main course of meat. In nearly every region, vermicelli and yogurt soups, keskek (pounded wheat with meat), rice and meat are served at wedding meals. Desserts are usually helva, zerde (a gelatinous dessert colored with saffron), rice pudding and baklava.
In addition to these, some other foods are served in funerals. In a funeral house, food is not cooked for 3-7 days (depending on the region), and neighbors bring food instead. The tradition of cooking flour helva when the body is taken from the house and serving food on the 3rd, 7th, 40th and 52nd days after death still continues.
The Turkish cuisine which is a heritage of the Ottoman culture has both affected and has been affected by the Balkan and Middle East cuisines. The Turkish cuisine has got a lot of different food.
Tarhana Soup (Tarhana Çorbası)
It is a famous Turkish soup. You can have it at every meal, including breakfast. It is made of yoghurt, mint, flour, red pepper, green pepper, tomatoes. If you want, you can put onion on it.
Yoghurt Soup (Yoğurt Çorbası)
Kebabs & Beefs (Kebap & Etler)
Döner is a kind of Turkish kebab. You can fry it by putting the fat, meat and spices on a stick. Döner meat can be eaten in a sandwich (pita or bread) but also with rice. Döner is an eating out Turkish food. You can have it in fast food restaurants.
Cağ Kebab (Cağ Kebap)
History: Ottoman Travel books of the 18th century, cite a kebab cooked on wood fire consisting of horizontal stack of meat, known as “Cağ Kebab”.
Skewer Kebab (Şiş Kebap)
History: According to lore, çiğ köfte was invented in Urfa at the time of prophet Abraham. When Nimrod collected all firewood in Urfa in order to build a monumental execution pyre, the wife of a hunter had to prepare venison raw. She mixed the meat with bulgur, herbs and spices and crushed the mixture with stone implements until it was palatable.
VegetableDishes (Sebze Yemekleri)
Dolma has a specialplace in Turkishcuisine. It can be eateneither as a meze or a main dish. It can be cookedeither as a vegetabledishormeatdish. If a meatmixture is put in, it is usuallyserved hot withyoghurtandspicessuch as oreganoandredpepperpowderwithoil.
GrapeLeafRollswithOliveOil (Zeytinyağlı Yaprak Dolması)
Zeytinyağlı dolma (dolma with oliveoil) is the dolma made with vineleaves cooked with oliveoil and stuffed with a rice-spicemixture. Such a typedoes not contain meat, is served cold and alsoreferredto as sarma, which means “wrapping” in Turkish.
Pastries (Hamur İşleri)
Lahmacun, Su Böreği, Mantı and pies are among the most popular of Turkish cuisine.
Mezes & Salads (Mezeler & Salatalar)
Shepherd’s Salad (Çoban Salatası)
It is a combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley.The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt.
Piyaz is a kind of Turkishsalador meze that is madefromanykind of drybeanswith hard-boiledeggandvegetables. Commonadditionalingredientsincludeonion, parsleyandsumac. In Antalya province of Turkey it is repareddifferentlyfromotherregionswithotheringredientslikesesameoil. DuringtheOttomanperiod, piyaz wasalsomadefromartichoke, pea, chickpea, broadbeanandpotato, whichwasintroducedtoTurkey in thelastquarter of the 19th century.
Cacık is a Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman world.Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac. Among these ingredients, olive oil, lime juice, and sumac are optional. Dill and mint (fresh or dried) may be used alternately. Cacık, when consumed as a meze, is prepared without water but follows the same recipe.
At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Turkishcoffee, Turkishteaand Ayran arethemost popular drinks in Turkey.
TurkishCoffee (Türk Kahvesi)
Turkishcoffee is a world-knowncoffeewhich can be servedsweetor bitter. Turkishcoffee, it is different in aroma andtastefromtheclassicalcoffee. It is thefirst ( only ) coffeewhich is servedwithcoffeeground.
TurkishTea (Türk Çayı)
Ayran (saltyyoghurtdrink) is themostcommoncoldbeverage, whichmayaccompanyalmostalldishes in Turkey. Ayran is a mixture of yoghurt, water, and sometimes salt. It is thought to have originated as a way of preserving yogurt by adding salt.
One of the world-renowned desserts of Turkish cuisine is baklava. Turkishcuisine has a range of baklava-likedessertswhichincludes Sütlaç, TurkishDelight.
Turkish Baklava (Baklava)