Turkey is in a one of a kind geographical position, straddling both Europe and Asia, and as a result the national cuisine combines each European and Asian influences. Actually, Turkish cuisine owes significantly of its heritage towards the cuisine from the vast Ottoman Empire, which encompassed not merely what's today modern Turkey, but also territories inside the Middle East, North Africa and southern Europe. As a result of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, at the same time as Armenian cuisine, Greek cuisine, and Persian cuisine, with regular Turkic elements from Central Asia like yogurt. get more information about рестораны тульской области
In would incorrect however to assume that Turkish cuisine was homogeneous throughout the complete country. That is really far in the case - you will find precise dishes and flavors distinctive to each and every region of Turkey:
- Olive trees are grown inside the densely populated region of Marmara (the region about the Bosphorus, Dardanelles plus the Sea of Marmara), as well as close to towards the Aegean and Mediterranean coasts, and these regions are recognized for their Mediterranean style cuisines.
- Northern Turkey, near the Black Sea coast, is identified for anchovies and corn.
- Central Anatolia is famous for its pastry dishes: gözleme, keskek and manti.
- Southeastern Turkey is well-known for mezes, kebabs and desserts for instance baklava, kadayif and künefe.
Here are some well-known Turkish dishes:
- Tarhana - A dried food based on a fermented mixture of cracked wheat, yogurt and vegetables - its dryness and acidity means that it preserves properly for any extended time. Tarhana is eaten in the form of a soup.
- Domates - Tomato soup.
- Iskembe çorbasi - Tripe (edible offal from the stomaches of cattle) soup. Usually 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 created from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.
- Lahmacun - At times referred to as "Turkish pizza", lahmacun is really a round flat piece of dough, topped with ground (minced) beef or lamb, and served rolled up with vegetables (most frequently onions, peppers or tomatoes) or pickles.
- Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It really is then filled and browned within a pan. There are various distinctive variations, every with their 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 produced from dough balls filled with ground (minced) meat. It is actually served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.
- Keskek - A stew produced from meat with wheat or barley.
- Kuskus - The Turkish version of Couscous.
- Dolma - Stuffed vegetables. You will discover two primary variants: a meat ("kiyma") mixture containing ground (minced) meat, onions, rice and spices, which is served warm, and vegetables mixtures, that are served at area temperature.
- Imam bayildi - Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.
- Karniyarik - Incredibly related to Imam bayildi, but also containing ground (minced) meat, and served hot.
- Patlican salatasi - Actually translated from Turkish, the name means "eggplant salad". You will find quite some variations of this dish, the eggplant (aubergine) may be baked or broiled (grilled) more than a open flame 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 created from minced lamb, initially in the city of Adana, where it is actually known as "kiyma kebabi".
- Döner kebap - Literally translated from Turkish, döner kebap suggests "turning roast". It really is meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is generally served inside a pide (Turkish pita bread). Versions with salad and sauce added were invented by the Turkish neighborhood resident in Germany, in a (exceptionally productive) attempt to broaden the dish's appeal - döner kebap has become a popular fast food throughout the world.
- Bursa kebab - Originally invented by Iskender Iskenderoglu, and called "Iskender kebap" (which can be a trademark), this dish is usually a variant of döner kebap. Grilled lamb slices are based with tomato sauce and laid more than pide (pita) bread, and covered with melted butter and yogurt.
- Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer more than an open fire. Lamb from milk-fed lambs is particularly favored.
- Arnavut cigeri - Fried liver.
- Köfte - Meatballs produced from ground (minced) meat with bread and egg. There are several variants for example "kadinbudu köfte" which consists of rice, and "Çig köfte" which includes raw ground (minced) meat.
- Mahmudiye - Chicken with almonds, apricots, black pepper, currants and honey.
- Sujuk - A sausage made from ground (minced) beef with spices, and permitted to dry for many weeks. It has to be cooked just before eating, and is really a well known at breakfast and in quickly foods.
- Baklava - A sweet pastry dessert produced 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'll find quite a couple of variants of this dish, including "künefe" which includes 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.
