Turkey may be famous for its kebabs, but the popular dishes are just the tip of the iceberg when it comes to Turkish cuisine. Sprawling over 300,000 square miles, this European destination’s rich and diverse food is largely thanks to its scenery. Plateaus and fertile soils carved by extinct volcanoes, snow-capped mountains and fast-flowing rivers lend themselves to a rich and varied dining table. These include olive oil-based dishes from the Mediterranean coast, savory pastries from Central Anatolia, and subtle spicy flavors from the East and Southeast. Traditional Turkish cuisine does not rely on spices, but on delicious fresh ingredients that are rolled, kneaded, shaped and cooked to perfection with great care, dedication and passion. In fact, Turks love their food and even write songs about it.
Here are Top 10 Best of Turkish Top 10 Best Turkish Foods & Dishes
Antalya Peyaz Salad is one of the most famous dishes in the Turkish city. The secret ingredient is beans.
They’re not just old butter beans, they’re a smaller version called Kandir, named after the landlocked state in which they’re grown.
Soft, flavorful candies are mixed with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley, olives, and tahini diluted in his oil.
In a very traditional version, a soft-boiled egg is roughly chopped and stirred just before serving.
According to legend, this dish was invented by an unhappy married woman named Emishi who wanted to control her mother-in-law’s stomach.
She makes a savory broth composed of red lentils, domat sarka (tomato paste – sweet or spicy), grated fresh tomatoes and onions, topped with dried mint and pulled her beaver (pepper flakes). sprinkled with
There is no evidence that it actually worked, but just to be on the safe side, Ezogelin (literally meaning Bride’s Ezo), which originates from a small village near Gaziantep, is still the food of choice for pregnant brides.
Turkish cuisine includes a wide variety of vegetable dishes known as zeytinyagli yemegi (food cooked in olive oil). It’s mostly vegetable-based and includes green beans, artichokes, and, of course, eggplant.
Sasuka is one of the most delicious eggplants. Here, cubes of green meat with silky purple skin are cooked with zucchini, garlic, tomatoes and chili.
Kisir is a salad made from fine bulgur, tomatoes, garlic, parsley and mint.
There are numerous versions from all over Turkey, but Antakya’s includes nar exisi (sour pomegranate syrup) and pul beaver (spicy red pepper flakes). They like the heat of the South.
In the Ispartan version of Yaprak dolma, rice is cooked with tomatoes, parsley sprigs, onions, garlic, tomato paste, olive oil, black pepper, salt and water. Place a spoonful of this mixture on top of the vine leaves, fold them together, and roll them carefully with your hands into a neat little cylinder. Leaves are sold at most street he markets, but the best ones come from neighbors’ trees, usually picked at midnight. Yaprak dolma is part of Turkish Aegean cuisine and is sometimes sprinkled with cinnamon in the mix after his Rum People, who are Turkish-born Greeks.
Meatballs are not just Turkish meatballs. Each style brings its own story.
The most famous is Inegol Kofte, invented by Mustafa Effendi. Originally from Bulgaria, he immigrated to Inegol in northwestern Turkey in the 19th century.
Unlike other Turkish kofte, his mix uses only ground beef or lamb seasoned with onions and bread crumbs.
Located in northwestern Turkey, Bursa is famous for three things: Silk, the ski resort of Uludag and the kebab called Iskender.
Apparently the gentleman of the same name first made this dish in 1867 for the workers of his bazaar in Cayhan in the city.
Thin slices of doner meat are carefully placed on fluffy pied bread, marinated in freshly baked tomato sauce, served with a touch of sizzling melted butter and served with flavorful yoghurt, grilled tomatoes and bell peppers.
The people of Erzurum take meat very seriously. More than 12 hours waiting for hot and delicious lamb kebab.
First, sprinkle the meat with a mixture of onions, salt and black pepper and let it marinate for half a day. Thread it on a long skewer and grill it sideways over a wood fire.
Kag Kebab, divine in itself, is also served wrapped in flat lava bread with sliced tomatoes, white onions and long, thin green peppers called shivli.
Also known as European anchovies, leaf beetles are a staple of Turkish Black Sea cuisine. In the city of Rize, long and thin fish are served with rice in hamsilihi pilaf.
This dish simmers fried onions, butter, peanuts, Turkish allspice and raisins in a broth mixed with fresh parsley and dill. Next, put the anchovy fillets on top of the rice and bake the whole thing in the oven.
This specialty of the Nevşehir region is made of pottery made in Avanos from the red clay of the famous Kizilirmak river.
First, put beef, tomatoes, peppers, garlic and a pinch of butter in a clay jar. Next, cover the opening with peeled potato slices, cover with aluminum foil, and place the jar in a wood-burning oven.
When the filling is ready, the cook holds the aluminum foil-covered top in one hand and holds a small hammer in the other to break up the meal.
The trick is to aim for a thin line that goes around the hull with her three-quarters upwards.
If the country can be said to run on its stomach, then Simit is the fuel that keeps Turkey running. They are sold everywhere: street vendors with baskets and wheelbarrows, bakeries and cafes, trams, trains, subway stations, ferries.
Simit is believed to have been made in Suleiman the Magnificent’s palace kitchen in his 16th century, but there is no official record.
In October 2019, the word simit was officially recognized by the Oxford English Dictionary, and the rest is history.