Mediterranean cuisines are now part of many diets . Turkish cuisine is among the most appetizing and rich cuisine of the world, and turkish individuals are known to be quite enthusiastic about food. Diversity and the full flavour makes the turkish cuisine worldwide famous which draws influences from its rich history and each region within the country today praises its own specialities. The wealth of turkish cuisine is based on a number of factors: Variety of produce grown on the lands of Asia and Anatolia, numerous cultural interactions in history, the palace kitchens of Seljuk and Ottoman empires and geographic conditions that shaped the character of turkish culinary culture.

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The turkish art of cooking has a long and deep rooted past and its cuisine varies throughout the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisines are rich in veggies, fresh herbs and fish. Black Sea region’s cuisine uses fish extensively, particularly fish anchovy Sea anchovy. It is influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the southeast Urfa, Gaziantep and Adana-is famous for its kebabs and dough based desserts like baklava, kadayf and knefe. Istanbul is the city where virtually all kind of cuisines can be tasted, because of its multicultural structure of a metropolis.

Apart from Western food presented amply as an alternative, there are many eateries specialised in their fields for a very long time like comfort food restaurants, esnaf lokantas, i.e. Tradesman’s restaurants, and sea food restaurants. Key ingredients being mainly meat, vegetable and legumes, Turkish meals are usually soupy, consisting of a sort of stew or stock. Turkish kebabs, doner kebab, Turkish ravioli and some eggplant dishes are the trademarks of Turkish cookery. Even though it varies regionally, Turkish breakfast is the most healthy, rich in nutrients and the most delicious. Multi grain village bread, corn bread and simit, Turkish sesame donut or Turkish bagel are the preferred breakfast components.

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Turkish kebabs are the main meat dish with a great variety of cooking methods. It had been adopted into Turkish cuisine in the thirteenth century. Bean soup and rice, reputably, are the indispensable meal duo among other turkish foods. Mainly served in soup form on top of rice, rich in carbohydrates and protein, this is the popular menu in most restaurants for turkish people. The cuisines of Aegean and Mediterranean are mainly olive oil based cold dishes as main course or starters. Makarna is nearly comparable to pasta of Italian cuisine. Turkish home made pasta is called erite, prepared with walnuts, feta cheese or various sauces. There are more than 300 types of soup in the turkish cuisine.

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