Turkey is inside a special geographical position, straddling each Europe and Asia, and thus the national cuisine combines both European and Asian influences. In reality, Turkish cuisine owes substantially of its heritage towards the cuisine from the vast Ottoman Empire, which encompassed not just what exactly is nowadays modern Turkey, but additionally territories inside the Middle East, North Africa and southern Europe. Because of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, also as Armenian cuisine, Greek cuisine, and Persian cuisine, with classic Turkic components from Central Asia including yogurt. get more information about рестораны тульской области
In would incorrect having said that to assume that Turkish cuisine was homogeneous all through the complete country. That is quite far from the case - there are specific dishes and flavors exclusive to each and every area of Turkey:
- Olive trees are grown in the densely populated region of Marmara (the area about the Bosphorus, Dardanelles along with the Sea of Marmara), as well as close to towards the Aegean and Mediterranean coasts, and these regions are known for their Mediterranean style cuisines.
- Northern Turkey, close to the Black Sea coast, is known for anchovies and corn.
- Central Anatolia is well-known for its pastry dishes: gözleme, keskek and manti.
- Southeastern Turkey is well-known for mezes, kebabs and desserts like baklava, kadayif and künefe.
Right here are some popular Turkish dishes:
- Tarhana - A dried food primarily based on a fermented mixture of cracked wheat, yogurt and vegetables - its dryness and acidity implies that it preserves nicely for any extended time. Tarhana is eaten inside the form of a soup.
- Domates - Tomato soup.
- Iskembe çorbasi - Tripe (edible offal from the stomaches of cattle) soup. Often served season with lemon juice or vinegar.
- Cacik - The Turkish version of Tzatziki - Yogurt with cucumber, mint and olive oil, served cold and eaten as a side dish.
- Hummus - A dip made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.
- Lahmacun - From time to time called "Turkish pizza", lahmacun is usually a round flat piece of dough, topped with ground (minced) beef or lamb, and served rolled up with vegetables (most commonly onions, peppers or tomatoes) or pickles.
- Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It can be then filled and browned inside a pan. There are plenty of distinctive variations, each with their very own names, which includes Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).
- Börek - Dough stuffed with cheese, meat or vegetables.
- Manti - A Turkish pasta created from dough balls filled with ground (minced) meat. It's served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.
- Keskek - A stew created from meat with wheat or barley.
- Kuskus - The Turkish version of Couscous.
- Dolma - Stuffed vegetables. You can find two main variants: a meat ("kiyma") mixture containing ground (minced) meat, onions, rice and spices, that is served warm, and vegetables mixtures, which are served at room temperature.
- Imam bayildi - Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.
- Karniyarik - Very related to Imam bayildi, but in addition containing ground (minced) meat, and served hot.
- Patlican salatasi - Actually translated from Turkish, the name signifies "eggplant salad". You will find fairly some variations of this dish, the eggplant (aubergine) may well be baked or broiled (grilled) over a open flame just before peeling so it includes a smokey flavor, after which mixed with yogurt, olive oil and garlic, or with olive oil, lemon juice and garlic, and served at space temperature.
- Patlican begendi - A hot eggplant (aubergine) dish, also containing meat, cheese, milk and flour.
- Menemen - Eggs with green peppers, onions and tomatoes.
- Adana kebap - A lengthy grilled kebab produced from minced lamb, initially from the city of Adana, where it truly is generally known as "kiyma kebabi".
- Döner kebap - Literally translated from Turkish, döner kebap implies "turning roast". It can be meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is normally served within a pide (Turkish pita bread). Versions with salad and sauce added had been invented by the Turkish neighborhood resident in Germany, within a (exceptionally productive) attempt to broaden the dish's appeal - döner kebap has develop into a well-liked quick food all through the world.
- Bursa kebab - Initially invented by Iskender Iskenderoglu, and known as "Iskender kebap" (which is a trademark), this dish is usually a variant of döner kebap. Grilled lamb slices are based with tomato sauce and laid over pide (pita) bread, and covered with melted butter and yogurt.
- Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is especially favored.
- Arnavut cigeri - Fried liver.
- Köfte - Meatballs produced from ground (minced) meat with bread and egg. There are many variants like "kadinbudu köfte" which contains rice, and "Çig köfte" which includes raw ground (minced) meat.
- Mahmudiye - Chicken with almonds, apricots, black pepper, currants and honey.
- Sujuk - A sausage created from ground (minced) beef with spices, and permitted to dry for many weeks. It has to be cooked just before eating, and can be a well known at breakfast and in rapidly foods.
- Baklava - A sweet pastry dessert made with phyllo dough, filled with chopped walnuts or pistachios, and sweetened with syrup or honey.
- Kadaif - A dessert made from shredded dough or phyllo pastry. You can find very a handful of variants of this dish, including "künefe" which consists of melted cheese and is served hot with pistachios and walnuts.
- Helva - A sweet made from tahin (sesame seed paste), flour or semolina.
- Lokum - Turkish delight.
