Turkish cuisine is one of the richest cuisines in the world. It offers a wide variety of healthy, appetizing and delicious dishes.
Many cultures inhabited in Anatolia have all contributed significantly to the enlargement of the food in this region. Anatolian peninsula spans the Mediterranean between the Middle East and Europe. This is the center of the world where the ancient cultures began, then long forgotten. In fact, Anatolia has been home to numerous civilizations throughout history over the centuries.
Turks arrived in Anatolia from Central Asia in the 12th century, settled, expanded all the way to Eastern Europe, Northern Africa, Arab Peninsula and made Anatolia the heart of their home ever since.
Because of the influence of many cultures, each part of the peninsula offers diverse characteristics, lifestyles, traditions and cuisine. All combined, the outcome is reflected in an extremely rich, appetizing and exclusive cuisine. Specifically, in the western part of the country, most dishes are prepared with olive oil as olives are abundantly available. People utilize several cures of olives and olive oil. The eastern part of Anatolia is heavy on cracked wheat meals and cattle products. The Northern region combines fish, in particular fresh anchovies in most meals and finally the Southern region heavily utilizes hot and spicy foods.
Appetizers or meze (Turkish for appetizer) play an important role in the cuisine especially served while people are sipping alcoholic beverages, such as Raki and wine. One may feel full while tasting just the appetizers, salads and dishes in olive oil without even getting to main courses.
Meals usually consist of three to five courses. It is customary to start the meal with a steaming soup, followed by main course served with rice or potatoes, along with variety of salads, then a cold vegetable dish cooked in olive oil and finally the dessert. Of course, bread is always served with every meal.
Certain combinations are a must at the table. Some popular examples of these three or more course meals are:
Vegetables are consumed on a regular basis, either cooked as stews or prepared as side dishes with olive oil. In fact, there is a category referred to as “dishes in olive oil”. Most formal meals ought to have these dishes in the course. These dishes are prepared in a similar fashion by just alternating the ingredients. They are served cold after the main course. These dishes can be refrigerated for few days and served as needed.
The bread in Turkey is a daily staple. Ekmek (Turkish for bread) can take many forms: an oval, a round, or ridged flatbread; small rolls sprinkled with sesame seeds; baguette-type long loaves; rings, or poppy-seed-coated braids. One thing these loaves have in common: they’re designed to be used to scoop up food.
Turkish desserts are rich, heavy and inviting. There are dairy kinds and there are pastries soaked in heavy syrup. Baklava is probably the most popular dessert heavy in walnuts or pistachios with syrup.
Turkish tea is very popular and very common. It is enjoyed and consumed by all Turkish people during the day and evening. Hot tea is a major drink of every breakfast in every household. Tea leaves grow abundantly in the northern part of Turkey.
Turkish tea is prepared by percolating tea leaves in a special tea kettle. It is a two part kettle. The bottom one is used to boil water. Tea leaves are placed in the upper kettle, washed with some cold water and drained. The smaller kettle with tea leaves is placed on top of the bottom kettle. The water boils in the bottom kettle while the steams warm the wet tea leaves in the upper kettle. The hot boiling water is poured over the tea leaves in the upper kettle. This requires more water added to the bottom one. At this point, heat is reduced. As the water slowly boils again, the tea leaves in the upper kettle percolate and reach the desired strength.
Tea is served in specially designed tea glasses. These are thin glasses with tight waist line and they resemble an hour glass. The steamed tea is poured into these glasses to favorite strength usually what would be halfway and topped with hot boiling water. At this point, the tea should have a very inviting red to rose color with its fresh smell.
Turkish coffee is very popular as well and people ought to have their coffee after each meal, sometimes between meals or any other time they have a craving. The coffee is very finely granulated beans and is prepared using a special tool called cezve. The fine coffee beans and sugar are placed to preferred strength with the right amount of water into cezve, and then over extremely low heat it is simmered and boiled. This could take minutes, however the lower the heat, the better is the coffee. It should have a very rich layer of granulated beans at the top. Coffee is served in small coffee cups with saucers.
Ayran (yogurt drink) has been one of the most popular drinks of the Turks ever since they came from Caucasia. It is simply made by diluting yogurt with water. Some salt is added to taste. Best served chilled. It not only accompanies any meal but is consumed as a refreshing drink by itself especially during summer months. It is common among all regions of the country with the slight variation being its thickness.