Origins of the Turkish cuisine
The traveller who visits Turkey or has a meal in a Turkish home cannot fail to notice the originality of the Turkish cuisine, regardless of the quality of the cook.
Turkish cuisine is exceptional, thanks to its unique history. It consists of many and varied dishes that can be associated with the local history as well as the local produce. Of course, one shouldn’t ignore that the rich flavour from the diverse ingredients are always complemented with care and passion as Turks love their cooking.
In Turkey, the cuisine is considered an art! Turks attach great care in the preparation and presentation of their food as they take pride in it.
The meals that offer a wide variety of fresh vegetables, fine meats, soups and famous “meze” which are of great importance in Turkish cuisine can be enjoyed anywhere, small and large restaurants, and regardless of the time of day. You can also eat the best fish and seafood varieties, which are always freshly, caught in the four seas (Mediterranean, Aegean, Marmara and the Black sea) the surround the country.
As Turkish cuisine has its origins in the highlands and plains of Central Asia on which they ruled a semi-nomadic pastoral civilization, lamb is preferred over beef. The lamb is cooked on a spit, boiled, grilled kebabs in or chopped in köfte (meatballs) whereas the sheep is roasted or stewed. Although for economic reasons beef is largely used in restaurants, especially for doner kebab, which is a mixture of meat and spices skewered on a vertical grill and cut into thin slices. The preparation of doner kebabs and other meat dishes vary by region.
We must distinguish the “home cuisine” from the “restaurant cuisine”. The food Turks eat and sell/serve are very different. The restaurant cuisine would often include a variety of kebabs and meat dishes whereas the home cuisine would be much more diverse and include a vast range of olive-oil vegetarian dishes.
You can find some of the recipes for the iconic Turkish dishes on our website: stuffed vegetables, tomatoes, peppers, aubergines, courgettes, pumpkins, vine leaves; stuffed mussels, mussels in sauce, fried mussels served with garlic; boneless spicy chicken.
Despite introducing coffee to the world, Turkish people mainly drink tea. Wherever you go, you will be offered coffee or tea.
Turks usually drink locally producer mineral water after meals to help with digestion.
This article originally appeared on EverythingTurkish