Turkish cuisine

From WikiMD.com Medical Encyclopedia

Turkish cuisine is the cuisine of Turkey and the Turkish people, which has developed through centuries of social and political changes. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European, and Balkan cuisines.

History[edit | edit source]

Turkish cuisine has evolved over the centuries, influenced by the diverse cultures and peoples that have inhabited the region. The Ottoman Empire played a significant role in shaping the culinary traditions, incorporating elements from the Middle East, Central Asia, and the Balkans.

Ingredients[edit | edit source]

Turkish cuisine is characterized by the use of fresh ingredients, including vegetables, grains, and meats. Common ingredients include olive oil, eggplant, tomato, green pepper, lentils, beans, rice, and bulgur. Spices such as cumin, paprika, and mint are frequently used.

Dishes[edit | edit source]

Main dishes[edit | edit source]

  • Kebabs: A variety of grilled or roasted meats, including Adana kebab and _skender kebap.
  • Doner kebab: Thinly sliced meat cooked on a vertical rotisserie.
  • Manto: Small dumplings filled with spiced meat, served with yogurt and garlic.
  • Lahmacun: A thin, crispy flatbread topped with minced meat, vegetables, and herbs.
  • Pilav: Rice or bulgur pilaf, often cooked with vegetables or meat.

Mezes[edit | edit source]

  • Meze: A selection of small dishes served as appetizers, including hummus, cacik, and piyaz.
  • Sarma: Grape leaves stuffed with rice, pine nuts, and currants.

Soups[edit | edit source]

  • Ezogelin soup: A hearty soup made with lentils, bulgur, and spices.

Desserts[edit | edit source]

  • Baklava: A sweet pastry made of layers of filo filled with nuts and honey.
  • Kazandibi: A caramelized milk pudding.

Beverages[edit | edit source]

  • Turkish tea: A strong black tea served in small glasses.
  • Turkish coffee: A traditional coffee preparation method.
  • Rako: An anise-flavored alcoholic drink.

Related pages[edit | edit source]

Gallery[edit | edit source]

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Contributors: Prab R. Tumpati, MD