#vegetables #zucchini #eggplant #dolma
Dolma — Vegetables either fresh or dried eggplants, peppers, tomatoes or zucchinis are stuffed with a mixture of rice and onion with various spices.
Any vegetable which can be filled with or wrapped around these mixes can be used in a dolma, including zucchini, eggplants, tomatoes, cabbage, and grapevine leaves.
Then there are the fried vegetables, such as eggplant, peppers or zucchinis, that are eaten with a tomato or a yogurt sauce.
Traditional Turkish food is a combination of fresh vegetables including eggplant ( aubergine ), salads, tomatoes, nuts and fruits, olive oil, Mediterranean spices and herbs.
The simplest and most basic type of vegetable dish is prepared by slicing a main vegetable such as zucchini or eggplant, combining it with tomatoes, green peppers and onions, and cooking it slowly in butter and its own juices.
#cumin #chickpeas #rice #spices #cinnamon
Varieties are rice cooked with eggplants, chickpeas, meat or liver slices; and of course spices like cinnamon, pepper, thyme, cumin and even almonds.
Layers of chickpeas and rice are piled high, topped with roasted chicken, as the juices blend well with the flavors of the rice and chickpeas.
It’s rich in eggplant and lamb and spices of all sorts; citrusy red sumac is served alongside verdant dill, while zesty coriander, cumin and cayenne are also likely to make appearances.
Contrary to the prevalent Western impression of Turkish food, spices and herbs are used with zucchini, parsley with eggplant, a few cloves of garlic has its place in some cold vegetable dishes, cumin is sprinkled over red lentil soup or mixed in ground meat when making “kofte “.
#rice #served #stew #bulgur
Kebabs have various cooking methods depending on the ingredients and the way of cooking, generally served with rice, bulgur rice and greens.
There are many variations of the stew, and the Turkish dish is often enriched with additional ingredients such as meat, rice, bulgur, or beans.
Key ingredients being primarily meat, vegetable and legumes, Turkish meals are generally soupy, consisting of some kind of stew or stock.
Found on probably every menu in Turkey, chicken, beef or lamb is generally served with a side of rice and a salad.
Served and eaten for lunch by almost everyone this chicken and rice dish is brought to you by a huge number of vendors who serve it from glass – covered carts all over the city.
#paste #onions #served
In the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tomato paste, olive oil, black pepper, salt and water.
Patlican Musakka – Roasted eggplants, minced meat, peppers, tomatoes, tomato paste, onions and an array of Turkish spices all mixed together and slow cooked for a mouth watering meal.
Made from red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato and aci biber salca ( hot red pepper paste ) and crushed cilantro, they come in handy bite – sized servings.
She concocted a zesty soup consisting of red lentils, domato salca ( tomato paste — sweet or hot ), grated fresh tomatoes and onions, served with dried mint and pul biber ( chili flakes ) sprinkled on top.
#sauce #onion #bread
A very simple meal of a flatbread that is quite thick and topped with minced beef that is flavoured with onion, tomato sauce and red pepper.
Divine on its own, cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion and long thin green peppers called sivri.
Take delicious, savoury doner meat, top it with burnt butter and tomato sauce, and smother it all over chunks of fresh bread.
Thin slices of doner meat are reverently laid over pieces of plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter and served with a portion of tangy yoghurt, grilled tomato and green peppers.
A good cracked – wheat pilaf made with whole onions, sliced tomatoes, green peppers sauteed in butter, and boiled in beef stock is a meal itself.
#cuisine #world #dishes #kebabs
Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food.
Sis Kebabs form one of the cornerstones of Turkish cuisine, and Turkish people have brought this delightful dish to cities and countries all over the world.
Once again, the Doner, like the Sis Kebab, sits high and mighty at the table of world – famous Turkish cuisine.
You can find a great variety of mouth watering dishes in Turkish cuisine, which is mostly the heritage of Ottoman cuisine.
Turkey may be famous for its kebabs, but the popular dish is just the tip of the iceberg when it comes to Turkish cuisine.
A survey of types dishes according to their ingredients, may be helpful to explain the basic structure of the Turkish Cuisine.
#cuisines #country #culture #Ottoman #Palace
The country’s vast array of specialties has, in turn, influenced the cuisines both in neighboring countries and countries across the globe.
The richness of Turkish cuisine is based on several factors : Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the palace kitchens of Seljuk and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture.
Turkish food and Turkish cuisine are often both rich and savory, a true fusion and refinement of Middle Eastern, Central Asian, Greek, and Eastern European cuisine.
The variety of Turkish cuisine comes from a rich culinary history and culture due to its prime location on the cusp of both western and eastern worlds.
Bolu, a city on the mountains, supplied the greatest cooks for the Sultan’s Palace, and even now, the best chefs in the country come from Bolu.
#lamb #kebab #cooked #grilled
Entree’s Chicken Shish Kebab or Adana Kebab or Chicken couscouse or Lamb Couscous or Kofte Kebab or Vegetarian Couscous or Vegetable Casserole or Spinach Plate.
Kebab is the common name for a dish where meat is coated around a skewer and grilled over a charcoal fire.
Given the numerous types of kebabs, it helps to realize that you categorize them by the way the meat is cooked.
If a dish is cooked without any kind of meat then it is called zeytin yagli — meaning cooked with olive oil.
The meat is left to cook slowly, but the end result is a delicious and tender lamb that slowly melts in your mouth.
Traditionally, the meat is cooked in an oven made in the ground called tandir, hung up over hot coals and cooked for hours.
#salad #stuffed #dolma #selection #leaves
Side combo boxes featuring dolma; sweet peppers with rice, sarma; stuffed grape leaves, eggplant salad or chickpea salad will be on sale for $ 8.
The selection of Mezes includes hummus, yoghurts, fresh flatbreads bread, kofte ( meatball ), dolmas ( rice stuffed vine leaves ) and eggplant salad among other local favourites.
Especially dolma ( stuffed bell peppers, zucchini etc. ), barbunya pilaki ( red bean salad with olive oil ), deniz borulcesi ( seasonal samphire salad ) are the ‘must taste’ specialties.
A selection of toppings that range from kasar cheese, corn, mayo, salad, peas and carrots, the potential combinations are off the charts.
#mixed #Manti #dough #yogurt #butter
Manti, dumplings of dough filled with a special meat mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika.
Manti, dumplings of dough filled with a special met mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika.
Char – grilled aubergines are pureed and mixed with garlic yogurt sauce and topped with sweet lamb chunks that melt in your mouth.
There are various little dishes to spark up the Manti and they range from spicy red pepper to yoghurt, mint, crushed garlic, sumac and melted butter.
The paste consists of low fat mince mixed with tomato paste, garlic and spices smeared on a thin round of pita dough and can be made spicier on request.
#Istanbul #tour #bazaar #insurance
In 1854 the Earl of Carlisle ( George W F Howard ) visited Constantinople ( Istanbul ) and sampled Turkish food in a simple bazaar cookshop.
Try Turkish life with a family meal and an evening mingling with locals at some of their favourite places on this Istanbul food tour.
If you want to explore Turkish food further and see how the locals cook and eat why not take a Home Cooked Istanbul tour?
On this tour, you will take a ferry and visit different shops at Kadikoy Istanbul including the fish market and try some tastes of traditional Turkish food.
Once you step foot in this place you will feel that you have been transported direct to the Grand Bazaar in Istanbul.
#desserts #baklava #Turkey #Delight #known
Most visitors to Turkey are quick to hunt down the glorious pastry known as baklava, but there is another dessert you should sample.
The most well known sweets associated with the Turkish Cuisine are the Turkish Delight, and the “baklava “, giving the impression that these may be the typical desserts eaten after meals.
However, in addition to the variety of Turkish Delights, there is a lesser – known type of dessert that can be taken back home in a sweet box.
The Real Story of Sweets : Beyond the BaklavaThe most well known sweets associated with the Turkish Cuisine are the Turkish Delight, and the “baklava “, giving the impression that these may be the typical desserts eaten after meals.
#lemon #cheese #feta #cucumber
A lot of green, tomatoes ( preferrably in summer ), cucumber and pepper are eaten during breakfast along with feta cheese, egg, olives, honey and cream of milk.
The usual breakfast includes white cheese which is quite similar to feta cheese, soft white bread, old cheeses known as kasar peyniri, honey, butter, jam, boiled eggs or an omelette all of which is served with tomatoes, olives and cucumber.
Almost a breakfast meze the Kahvalti includes dozens of little dishes from fresh sliced tomatoes, olives, cucumbers, and cheese, kaymak ( clotted cream ) and honey.
We tried the spinach pide ( $ 12.99 ), which came with a hearty mix of feta, onions, tomatoes and spinach.
It is served with tomatoes, lettuce, parsley or rocket and most people prefer to squeeze lemon on it and roll to eat easier like tacos.
#traveler #Park #Avenue #Bosphorous
But here’s the other thing : You don’t have to know much to know that Bosphorous, a new Turkish restaurant gracing Park Avenue, has exceptional food.
So much so, we felt it a crime not to take a closer look at Turkish food and make it one of our top Travel Foods for travelers far and wide.
The owners of Bosphorous fell in love with Park Avenue and moved down from New York, bringing four Turkish chefs in tow, just to open their restaurant.
It’s one of the most striking and unique Turkish food picks you’ll have the opportunity to try when traveling through the country.
#century #Ottoman #State #word #Seljuk
According to Ottoman explorer Evliya Celebi, who roamed far and wide in the 17th century, lahmacun takes its name from the Arabic word lahm – i acinli.
Then, at the end of the 13th century, one group the Ottomans set up permanent camp in what was then Constantinople, now Istanbul.
Among these, Konya, the capital of the Seljuk Empire ( the first Turkish State in Anatolia ), distinguished itself as the center of a culture that attracted scholars, mystics, and poets from throughout the world during the 13th century.
The journey of Turkish food culture has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled.
Turkey was touched by all the major spice routes in the 15th century and was a major hub of other trade during its heyday under Ottoman rule, which lasted 600 years.
#spices #paste #dishes #herbs
There is however a very traditional Turkish pepper paste that is used in many dishes but again not very “hot “.
The pepper paste is called Biber salcasi and in many Turkish recipes, you will see it simply referred to as paste.
Ingredients usually include bulgur wheat, tomato paste, and an assortment of herbs and spices that are mixed together and shaped into a kind of Turkish style meat(less)ball.
For the most part, no – Turkish cuisine is a melding of spices and herbs but not particularly hot and spicy.
Turks are purists in their culinary taste; the dishes are supposed to bring out the flavour of the main ingredient rather than hiding it behind sauces or spices.
This is a close relative of the durum, but tantuni is usually beef, tomatoes, peppers and a heaping of spices both really hot and not so hot depending on your taste buds.
#vegan #choice #making #Kofte
These days the meat has been wholly replaced by bulgur and sometimes ground walnuts, making for a healthier, but equally tasty choice.
A Kofte is a staple food of the Turkish diet and there are all kinds of varieties from meat – based to completely vegan.
While you can indeed get the meat variety, the vegetarian cig kofte is commonly found on street corners all over Turkey.
The choice of toppings is practically limitless, making pide and its leaner counterpart lahmacun ideal for vegetarians and diners with other dietary requirements.
If you’re not strictly vegetarian or vegan, yet you prefer to eat more vegetables than meat, you’ll do very well in Turkey.
#pastry #baked #layered #filled #sheets
The sheets are then layered or folded into various shapes before being filled with cheese or meat mixes and baked or fried. These are paper – thin pastry sheets that are brushed with butter and folded, layered, or rolled after being filled with ground pistachios, walnuts or heavy cream, and baked.
It is a sticky, sweet pastry made of layers of filo separated with oil and melted butter, traditionally filled with chopped nuts.
Borek, a savory pastry made from layering sheets of a fine filo – like dough called yufka, is a staple of the high plateaus of central Anatolia.
Borek can be layered like lasagna, served as puffs, or rolled, and created as small individual pastries or as a whole in a pan.
#fish #Sea #restaurants #Black #way
The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy ( hamsi ) and includes maizedishes.
Not all taverns are fish restaurants, but most fish restaurants are taverns and these are usually found on the harbours overlooking the sea.
Fish and other Sea – FoodGrilling fish, where the fish juices hit the embers and envelope the fish with the smoke, is perhaps the most delicious way of eating mature fish, since this method brings out the delicate flavor.
That is the time when many species of fish migrate from the Black Sea to the warmer waters and when most fish reach their mature sizes.
Grilling fish over charcoal, where the fish juices hit the embers and envelope the fish with the smoke, is perhaps the most delicious way of eating mature fish, since this method brings out the delicate flavour.
#host #traveler #pricing #experience #Spoon
Hosts set their own prices and Traveling Spoon marks up the experiences; on average hosts receive over 70 % of the price paid by the traveler.
To ensure this, Traveling Spoon personally vets 100 % of all hosts, including an in – person host visit, to ensure each host and experience meets our strict quality requirements.
You can see if a host accepts solo travelers by looking at the traveler range found next to the experience descriptions on the host profile ( indicated by the numbers in parentheses next to “In – home meal “, “Cooking experience” and “Market visit” ).
For vegetarian travelers, we have an icon on each host profile to indicate whether that host can also offer a fully vegetarian menu.
#snow #miles #mountains #region #cover
After the festival, I journeyed up to Ayvalik, a town farther up the Aegean coast, in a region where olive trees cover miles and miles of countryside.
Plateaus and plains of fertile soil formed by now extinct volcanoes, snow – covered mountains and fast – flowing rivers lend themselves to a rich and varied table.
In the Eastern Region, you will encounter the rugged, snow – capped mountains where the winters are long and cold, and the highlands where the spring season with its rich wild flowers and rushing creeks extends into the long and cool summer.
#vendors #people #sold #neighbourhood #stacks
But, perhaps the most interesting drink is “boza “, traditionally sold in neighbourhood streets by mobile vendors on a winter night.
Stacks and stacks of freshly ground spices line the aisles of this historical bazaar and wow visitors with their aromas and colors.
There is a lot of haggling and jostling, as people make their way through the narrow isles while the vendors compete for attention.
They’re sold everywhere, by street vendors carrying baskets or pushing carts, in bakeries and cafes, at tram, train and metro stations and even on ferries.