Turkish Cuisine and Eating Habits in T

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Turkish Cuisine and Eating Habits in
Türkiye

• Prepared by Nazilli Anadolu High School Students
  Mert Er Çaglar Saygili

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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.

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NOMADISM

• 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.

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AGRICULTURAL STRUCTURE

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

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INFLUENCED OTHER CULTURES

• 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.

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RELIGIOUS INFLUENCES

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

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• 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.

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• 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.

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

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

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

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

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• 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.

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• 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

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• 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
  cuisine.

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• 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.

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• 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.

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• 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.

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• 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.

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• 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

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• 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.

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• 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

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