If one of your primary goals for travelling is exploring cuisine, you will most likely enjoy the Turkish cuisine. When visiting, you could dine at a high-end restaurant, have a taste of the popular street foods, or enjoy a homemade meal at a friend's.
Turkey's location and history play a crucial role in the diversity of its cuisine. Seeing as it is at the crossroads of Europe and Asia, it borrows heavily from each continent's cuisine. It incorporates theMediterranean, Central Asian, Armenian, Balkan, Greek, Mesopotamian, Egyptian, and European cuisines, among others.
Another factor that contributes to the diversity of the Turkish cuisine is the diversity of flora and fauna across the country. For instance, wheat does not do well in the area around the Eastern Black Sea region. Therefore, residents rely heavily on corn and cornflour for their recipes. On the other hand, there are plenty of olives in the Aegon region, so many recipes incorporate olives and olive oil.
The Ottoman domination of the Turks for over 6 centuries also contributed to the cuisine. During this era, the Turks had two main meals. The first meal was taken between morning and noon and the second one late afternoon towards the evening. Both meals mainly consisted of meat dishes accompanied by vegetables and legumes.
The two-meal culture has since changed with many families now having 3 meals a day. Breakfast during the weekdays is quick and simple and consists of pastries and beverages. However, during the weekends, breakfasts are more elaborate and family-focused. Lunches mainly constitute of seasonal dishes, salads, and soups, while dinners are family-oriented.
Turkish have one more "unofficial meal" known asyatsilk, which is eaten after dinner at around 9-10 p.m. It mainly consists of dried fruits, fresh fruits, and nuts served along with black Turkish tea.
Baklava is a signature Turkish pastry. It is made from Phyllo dough. It is layered with finely ground pistachio nuts and butter. It is then topped with sugar, water, and lemon syrup. It has a rich, buttery, sweet taste and makes a great Mediterranean dessert.
Kebaps are another stable in the Turkish cuisine. There are over 37 types of kebaps but the most common in Turkey are thesis kebap,Doner, andAdana Kebabi. The sis kebap is succulent and made from square cuts of lamb or grilled chicken. Thedoner is made from thin slices of lamb or chicken served with a wrap or bread. While theAdana Kebabi is spiced minced meat made into skewers that are cooked over an open fire. You can enjoy a kebap as a meal on its own or with a beer.
Turkish coffee is rich and flavourful. It is arguably the finest ground coffee in the world. It has a special brewing process as putting it in an espresso machine will produce bitter coffee.
Therefore, it is put in acevze (a small beaker with a handle) together with hot water and sugar. It is then heated while stirring regularly. Once ready, it is poured into a cup. Allow a few minutes for the ground coffee particles to sink before drinking.
One of the ways to experience Turkey is to savor its cuisine. You are spoilt for choice and are assured of finding something you like no matter your preferences.
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