Turkish Cuisine

Dahilan Quiela Loisse T.

Mario, Aida

Toriano , Blessie

TURKISH CUISINE HISTORY

 Turkish cuisine is largely the heritage of OTTOMAN CUISINE, which can be described as a fusion
and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.
 The Ottomans fused various culinary traditions of their realm with influences from Middle
Eastern cuisines, along with traditional Turkic elements from Central Asia
 such as yogurt and Manti dumpling, creating a vast array of specialities—many with strong
regional associations.
 Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the
Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a
preference for rice over bulgur, koftes and a wider availability of vegetables stew eggplant,
stuffed dolmas and fish.
 The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy, has
been influenced by Balkan and Slavic cuisine, and includes maize dishes.
 Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the
major type of oil used for cooking.
 The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs,
and fish.
 Central Anatolia has many famous specialties, such as keşkek(kashkak) mantı(especially from
Kayseri) and gözleme GÖZLEME KASHKAK MANTI
 The cuisine of the southeast Urfa, Gaziantep and Adana - is famous for its variety of kebabs,
mezes and dough-based desserts such as baklava,kadayıf and künefe.

TURKISH CUISINE CULTURE

 It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully
justifying its reputation, Turkish cuisine is always a pleasant surprise for the visitor.
 Turkish people are passionate about food; indeed, Turkish cuisine is world renowned for its
diversity and flavour, drawing influences from all corners of the former Ottoman Empire, and
each region today boasting its own specialities.
 Generally, food is spicier and richer the further south and east you travel, whilst in the west,
olive oil, seafood and vegetable dishes are more prevalent.
 Food in Turkey is first and foremost a social occasion and always to be enjoyed with gusto. From
home cooked meals shared by family and friends to symbolic religious or celebratory feasts and
the street theatrics of roadside sellers, food is closely intertwined with the fabric of society.

TURKISH CUISINE BELIEFS AND PRACTICES

 Turkish cuisine compromise a wide variety of food with pastries taking the first place. Bread is
the core food ingredient. In Turkey, people love eating and relishing food. Most meals at a
typical Turkish home is like a feast. If you are a guest for breakfast, lunch and dinner, the variety
of food and sincere hospitality of the people might see a quite surprising. Breakfast is aa crucial
part of meal for Turks where they are made the healthies, rich in nutrients and most delicious.
Multi-grain village bread, corn bread and simit, Turkish sesame donuts or Turkish bagel are the
 preferred breakfast components. Sunday breakfast turn into a social gatherings that last longer
than week in breakfast.

 Food and drinks have a significant position in beliefs of Turkish people and have been shaped
based on the region they lived in and follow. Animal milk and milk products consumption was
important because Turks were engaged in livestock farming.

 To Turks taste, restaurant food can not take the place of home cooking. They prefer home
cooking because of this preferences that includes cleanliness, care taken in preparation, flavor
and economy. In get together gatherings they prefer not to have pastries or ready made foods
because they prefer salty and sweet cookies and böreks prepared by the women of the house.
To them this is an opportunity for a women to display her skill as a cook and they prefer that the
food be fresh.

 Meals are eaten in the home; whatever God provides is eaten there and everything stays within
the home. People who brag about what they ate are despised. A requirement of the privacy of
the home is that what is eaten is not talked about to others.

 When a neighbor borrows a kitchen utensils or other vessel, she will make sure to return it with
something inside it. It might be a fish she cooked herself, a piece of fruit, sweets, pickles, etc.

 When guest comes for dinner, the owner of the house first begin to eat. The host does not get
up before the guest because it is considered impolite to the guest. Turks make sure to eat all the
food that is on their plates, and scrape the bottom of the plate. Leaving a portion on the plate is
considered a sin.

RELIGION:

Islam is the largest religion in Turkey according to the state, with 99.8% of the population being
initially registered by the state as Muslim, for anyone whose parents are not of any other officially
recognised religion and the remaining 0.2% are Christians or adherents of other officially recognised
religions.

FAMOUS TRADITIONAL CUISINE IN TURKEY:

A. BAKLAVA

- Dating back to the Ottoman Empire, baklava is one of the most iconic Turkish dishes and a
must for anyone with a sweet tooth. This layered pastry is filled with nuts and covered in
syrup and ground pistachios for an unforgettable Mediterranean dessert. You can find
baklava in most bakeries and supermarkets, but it's best when freshly baked.
B. SIS KEBAP

- ‘Kebab' is an umbrella term that encompasses a variety of street eats, but the most famous
is the skewered şiş kebap. Traditionally made of beef or lamb, today diners can choose from
a wider selection of meat, fish, poultry and vegetarian options, grilled over charcoal and
served on metal or wooden skewers.

C. DÖNER

- The other famous kebab, the döner offers the same diversity in the choice of
meat, which is seasoned with herbs and spices and cooked on a vertical,
rotating spit. Fresh cuts are served in a bread wrap along with salad and
garlic or spicy sauces.

D. KÖFTE

- Turkish 'meatballs' come in all shapes and sizes, and can be eaten solo as
street snacks, dipped in plain yoghurt or served with rice and salad. Different
regions of Turkey have christened their own distinctive varieties, including
Izgara Köfte, served with grilled peppers, rice and bread, and Çiğ Köfte, eaten
raw.
E. PIDE

- commonly known as 'Turkish pizza,' like its Italian cousin, pide is a flat pastry
base topped with cheese and assorted meat and vegetables, heated in a
stone oven. The choice of toppings is practically limitless, making pide and its
leaner counterpart lahmacun ideal for vegetarians and diners with other
dietary requirements.

F. KUMPIR

- A cheap and flexible street food staple in Istanbul's bustling Ortaköy district,
kumpir is a crispy baked potato with your choice of creative fillings.

G. MEZE

- If you're having trouble choosing from the menu, get a crash course in a
range of traditional delicacies with these cold appetisers. A typical meze
includes about 20 items, from bean dishes and salads to dips and spreads,
served with bread and drinks.