Turkey is in a distinguishing geographical position, straddling both Europe as well as Asia, as well as for that reason the national cuisine includes both European and Asian influences. Turkish cuisine owes much of its tradition to the cuisine of the vast Ottoman Empire, which included not only what’s today contemporary Turkey, but also territories in the Middle Eastern, North Africa and southern Europe. Because of this Ottoman tradition, Turkish cuisine includes influences from Arab and Middle East cuisine, as well as Armenian cuisine, Greek cuisine, as well as Persian cuisine, with traditional Turkic components from Central Asia like yogurt.

How to make Turkish kebab1

In would incorrect yet to suppose that Turkish cuisine was homogeneous through the whole country. Olive trees are grown in the thickly inhabited region of Marmara, as well as near to the Aegean as well as Mediterranean coasts, as well as such areas are known for their Mediterranean style cuisines. Cacik – The Turkish variant of Tzatziki – Yoghurt with cucumber, mint as well as olive oil, served cold as well as eaten as a side dish. Hummus – A dip produced from ground garbanzo beans with sesame tahini, lemon juice as well as garlic. Lahmacun – Sometimes known as Turkish pizza”, lahmacun is a round flat piece of dough, topped with ground beef or lamb, and served rolled up with vegetables or pickles.

Gzleme – a salty paste produced by thinly rolling dough as well as repeatedly folding. Brek – Dough stuffed with cheese, meat or vegetables. Manti – A Turkish pasta produced from bread balls stuffed with ground meat. It’s served with yoghurt, flavoured with spices and herbs, as well as warmed in olive oil or butter. Keskek – A stew produced from meat with wheat or barley. There are two primary variations: a meat mix comprising ground meat, onions, rice as well as spices, which is served hot, and veggies mixtures, that are served at room average temperature. Imam bayildi – Eggplant stuffed with onions, tomato and garlic, then baked in olive oil, served cold.

How to make Turkish kebab
Karniyarik – Very comparable to Imam bayildi, but additionally containing ground meat, and served hot. Patlican salatasi – Literally translated from Turkish, the name means Eggplant salad. There are several versions of this dish, the eggplant can be baked or broiled over an open fire before peeling so it’s got a smoked flavour, and after that mixed with yoghurt, olive oil as well as garlic, or with olive oil, lemon juice as well as garlic, as well as served at room average temperature. Patlican begendi – A hot eggplant dish, also comprising meat, cheese, dairy and flour. Adana kebab – A long grilled kebab made from minced lamb, originally from the city of Adana, where it is known as Kiyma kebabi”.

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