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Turkish Cuisine and Eating Habits in T


Simit is eaten plain or with cheese, butter or marmelade. Milk-fed lambs, ... The best flavoured white cheeses and yoghurt are prepared from sheep milk. – PowerPoint PPT presentation

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Title: Turkish Cuisine and Eating Habits in T

Turkish Cuisine and Eating Habits in
  • Prepared by Nazilli Anadolu High School Students
    Mert Er Çaglar Saygili

Characteristics of the Turkish Cuisine
  • Nomadism and the agricultural economic structure
    have affected Turkish food.
  • Foods exhibit variety according to our countrys
    geographical regions.
  • The variety of foods is indicative of reciprocal
    influence with other cultures.
  • Our cuisine is influenced by our religious
    structure, norms and values.
  • Eating habits display a certain degree of
    differentiation according to gender.

  • Our ancestors adopted nomadic life while they
    were living in Middle Asia. They were still
    nomadic when they came to Anatolia. There are
    still half-nomadic tribes in Southern Anatolia
    which are called Yörük.

  • Turks began farming when they passed into
    settled life. According to climate features,
    grains comprise the majority of Turkish

  • Turkish food has both influenced and been
    influenced by other peoples this is a reciprocal
    relationship. The Asian Turks culinary skills
    were so little that they could almost be called
    nonexistent. Several types of food, nuts and
    alcoholic beverages arrived via this neighborly
    relationship, and most were adopted by the
    peoples of Anatolia.

  • The influence of religion is also evident in
    the existence of certain haram, or forbidden
    foods. For instance pork is forbidden for all

  • Turkish cuisine inherited its Ottoman heritage
    which could be described as a fusion and
    refinement of Turkish, Arabic, Greek and Persian
    cuisines. Turkish cuisine also influenced these
    cuisines and other neighbouring cuisines, as well
    as west European cuisines. Ottomans fused various
    culinary traditions of their realm with
    influences from Middle Eastern cuisines, along
    with traditional Turkish elements from Central
    Asia such as yoghurt. The Ottoman Empire indeed
    created a vast array of technical specialities.
    It can be observed that various regions of the
    Ottoman Empire contain bits and pieces of the
    vast Ottoman dishes.

  • Taken as a whole, Turkish cuisine is not
    homogenous. Aside from common Turkish
    specialities which can be found throughout the
    country, there are also region-specific
    specialities. The Black Sea region's cuisine is
    based on corn and anchovies.

  • The cuisines of the Aegean, Marmara and
    Mediterranean regions display basic
    characteristics of Mediterranean cuisine as they
    are rich in vegetables, herbs and fish.

  • Especially in the western parts of Türkiye,
    where olive trees are grown abundantly, olive oil
    is the major type of oil used for cooking.

  • Central Anatolia is famous for its pastry
    specialities such as keskek (kashkak), manti
    (especially of Kayseri) and gözleme.

  • The southeast cuisine -Urfa, Gaziantep and
    Adana- is famous for its kebabs, starters and
    dough-based desserts such as baklava, kadayif and

  • Although fast food is gaining popularity and
    many major fast food chains have opened all over
    Turkey, at home, households still rely primarily
    on the rich and extensive dishes of the Turkish
    cuisine. In addition, some traditional Turkish
    foods, especially köfte ( meatballs ), döner and
    gözleme are often served "fast food style".
    Eating out has always been common in large
    commercial cities.

  • Pistachios, pine nuts, almonds, hazelnuts, and
    walnuts together with spices have a special place
    in Turkish cuisine. Preferred spices and herbs
    include parsley, cumin, pepper, paprika, mint,
    oregano, and thyme

  • In the Ottoman cuisine, the combination of
    fruit with meat was quite frequent. Plums,
    apricots, apples, grapes, and figs are mostly
    used fruits (either fresh or dried) in Turkish
    cuisine. For example, komposto (compote) or hosaf
    are among the main side dishes to meat or pilav.
    Dolma (stuffed wine leaves) and pilaf (rice )
    usually contain dried grapes. Etli yaprak sarma
    used to be cooked with sour plums in Ottoman

  • Eggplant (aubergine) has a special place in
    the Turkish cuisine. It is combined with minced
    meat in karniyarik. As a speciality of eastern
    Turkey, there are patlican kebabs, such as Tokat
    Kebab, a specialty of Tokat province or Antep's
    eggplant kebab. In a number of starters,
    side-dishes or main dishes, including shakshuka,
    eggplant salad (a starter prepared with garlic
    and/or yoghurt), patlican dolma, hünkar begendi
    (eggplant mash/puree) and moussaka, eggplant
    appears to be the major element.

  • Bread may be prepared from wheat, barley or
    corn. Pide (a broad, round and flat bread made of
    wheat) lavas and tandir ekmegi (baked on the
    inner walls of a round oven called tandir) are
    typical Turkish breads. Another type of bread
    commonly eaten in Turkey is the ring-shaped simit
    or gevrek, covered with sesame seeds. Simit is
    eaten plain or with cheese, butter or marmelade.

  • Milk-fed lambs, the most popular source of
    meat, have a very low yield today. For example
    Kuzu çevirme (meaning cooking the milk-fed lamb
    by turning it above fire) which was once upon a
    time an important ceremony . In some regions,
    meat which was mostly eaten only at the wedding
    ceremonies or during the Kurban Bayrami (Eid
    ul-Adha) as etli pilav (pilaf with meat) became a
    part of the daily diet after the introduction of
    industrial production.

  • Cracked rice is also widely eaten despite the
    most common accompaniment, rice pilaf, with many
    different foods.The dishes made with dry beans
    (chickpea, lentil, haricot bean, cowpea) or
    vegetables combined with onion, minced meat and
    tomato paste and rice have always been the most
    commonplace preference of Turkish people, due to
    being economical and nutritious.

  • A typical Turkish breakfast consists of cheese
    (white cheese"/feta, "kasar" etc.), butter,
    olives, eggs, tomatoes, green peppers, jam and
    honey. Sucuk/sujuk (spicy Turkish sausage),
    pastirma, börek, simit, pogaça and even soups can
    be taken as a morning meal in Turkey. A common
    Turkish speciality for breakfast is called
    menemen which is prepared with roasted tomatoes,
    peppers, olive oil and eggs. Invariably, black
    tea is served at breakfast

  • Yoghurt is an important element in Turkish
    cuisine. It accompanies almost all meat (kebabs,
    köfte, eggplant dishes), vegetable dishes
    (especially fried eggplant, courgette, spinach
    with minced meat etc.), starters and a speciality
    called manti (dough balls containing minced
    meat). In villages, yoghurt can be eaten with
    rice or bread. One of the most common Turkish
    drinks, ayran, is made from yoghurt.

  • The best flavoured white cheeses and yoghurt
    are prepared from sheep milk. Turkish cheeses
    include "beyaz peynir" meaning white cheese,
    tulum cheese (Izmir, Ödemis, Erzincan etc.),
    kasar, lor, graviera, Mihaliç, Ezine, "otlu
    peynir" meaning cheese with herbs, hellim, örgü,
    çerkez, çökelek etc

  • GRAZIE !
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