This article is part of the Cuisine series
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Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For the computer protocol, see SAUCE. Or see source. ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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Preparation techniques and cooking items
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Kitchens - Meals Wikibooks: Cookbook

Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Greek, Armenian and Persian cuisines.^[1] Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. 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. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... The Ottoman Cuisine, is the cuisine of the Capital - Istanbul, and the regional capital cities of the Ottoman Empire, where the melting pot of cultures created a common cuisine that all the populations enjoyed. ... See also Kazakh cuisine Kyrgyz cuisine Tajik cuisine Turkmen cuisine Uzbekh cuisine Categories: | ... Arab cuisine is the cuisine of the Arab countries. ... It has been suggested that this article or section be merged into Iranian cuisine. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...

A cup of Turkish coffee

Taken as a whole, Turkish cuisine is not homogenous. Turkish food is mad good son. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.^[2] The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme. Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ... Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ... For other uses, see Black Sea (disambiguation). ... Sanli Urfa (in Turkish Şanlıurfa) is a city in eastern Turkey, and the provincial capital of Sanliurfa Province. ... Gaziantep (Kurdish: , informally, Antep) is the capital city of Gaziantep Province in Turkey. ... Adana (Turkish: , Greek: ) (the ancient Antioch in Cilicia or Antioch on the Sarus) is the capital of Adana Province in Turkey. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... Baklava is prepared on large trays and cut into a variety of shapes Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the Middle East and the Balkans (i. ... For the Popeye character, see Olive Oyl. ... Aegean Region Aegean Region (Ege Bölgesi), is one of the 7 census-defined regions of Turkey. ... Marmara Region The Marmara Region (Turkish Marmara), with a surface area of 67. ... Mediterranean Sea Region Mediterranean Region (Akdeniz Bölgesi), // Mediterranean Region Adana Province Antalya Province Burdur Province Hatay Province Isparta Province KahramanmaraÅŸ Province Mersin province Osmaniye Province Provinces of Turkey Categories: | ... External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ... Kashkak, keÅŸkek, kashkeg, kishkak, kashkek, , is a sort of meat and wheat or barley stews found in Turkish and Armenian cuisine. ... Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ... Kayseri (Greek: Καισάρεια), in the antiquity Mazaka and later Caesarea, is an industrialized city in Turkey. ... Gözleme is a savory turkish pastry made by rolling dough with a thin roller and repeatedly folding it. ...

The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains. Adana Kebab or Adana Kebap in Turkish is a charcoal grilled minced meat mounted on a wide skewer. ...

Turkish eating habits

Döner kebab sandwich served in a thick pita.

Breakfast Image File history File links Download high resolution version (1197x936, 167 KB) Döner kebab Photographed 21. ... Image File history File links Download high resolution version (1197x936, 167 KB) Döner kebab Photographed 21. ...

A typical Turkish breakfast consists of cheese (beyaz peynir/feta, kaşar etc.), butter, olives, eggs, tomatoes, green peppers, reçel (a preserve of whole fruits) and honey. Sucuk/sujuk (spicy Turkish sausage), pastırma, börek, simit, poğaça 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. This article does not cite any references or sources. ... Soujouk (sucuk in Turkish, суджук in Bulgarian, Õ½Õ¸Ö‚Õ»Õ¸Ö‚Õ­ (soujoukh) in Armenian, سجق (sujuq) in Arabic) or sujuq is a type of sausage eaten in many countries. ... Sujuk Sujuk (Turkish sucuk; Bulgarian суджук; Serbian/Croatian/Bosnian sudžuk/cyÑŸyk; Armenian Õ½Õ¸Ö‚Õ»Õ¸Ö‚Õ­ soujoukh; Arabic سجق sujuq; Greek σουτζούκι) is a dry, spicy sausage eaten from the Balkans to the Middle East. ... Turkish sliced pastırma. ... 2 simits in wrapping paper A simit (Turkish) or koulouri (Greek: κουλούρι) is a circular bread with sesame seeds, very common in Turkey and Greece. ... Pogača bread Pogača or Pogacha (Cyrillic: Πогача) is a type of bread eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Macedonia, Serbia, Montenegro and Turkey (where it is called poÄŸaça) with variations. ... Menemen is a district of Turkeys Ä°zmir Province as well as the districts central town. ... Black tea Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. ...

Eating out

Although fast food is gaining popularity and many major fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of the Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner and gözleme are often served in fast food style. Eating out has always been common in large commercial cities. Esnaf lokantasi (meaning restaurants for shopkeepers and tradesman of small scale) are widespread, serving traditional Turkish home cooking at affordable prices to both locals and tourists. Kofta is the common English name for a Middle Eastern food, at its most basic consisting of balls of minced meat mixed with spices or onions. ... Döner kebab sandwich served in a thick pita. ...

Summer cuisine

In the hot summer, many Turks prefer to have a lighter meal with summer vegetables and fruits. A summer meal is usually made up of fried vegetables (aubergines, potatoes, courgettes, green peppers) served with yogurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, and summer helva which is lighter and less sweet.

Key ingredients

Frequently-used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, tomatoes. Nuts, especially pistachios, pine nuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the Spice Bazaar (Mısır Çarşısı). Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. “Aubergine” redirects here. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Lens culinaris. ... For other uses, see Bean (disambiguation). ... For other uses, see Tomato (disambiguation). ... Binomial name L. The pistachio (Pistacia vera L., Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m tall, native to mountainous regions of Iran, Turkmenistan and western Afghanistan. ... Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). ... Binomial name (Mill. ... Binomial name Corylus avellana L. The Common Hazel (Corylus avellana) is a shrub native to Europe and Asia. ... For other uses, see Walnut (disambiguation). ... A typical variety of spices available at The Spice Bazaar The Spice Bazaar in Istanbul, Turkey (also known as the Egyptian Bazaar) (Turkish: Mısır Çarşısı) is one of the oldest bazaars in the city. ... For other uses, see Spice (disambiguation). ... Herbs: basil Herbs (IPA: hÉ™()b, or É™b; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... This article is about the herb. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... MiNT (MiNT is Now TOS) is an alternative operating system (OS) kernel for the Atari ST computer and its successors which is free software. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus...

Oils and fats

Butter or margarine, olive oil, sunflower oil and corn oil are widely used for cooking. Kuyruk yağı (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut and walnut oils are used as well. For other uses, see Butter (disambiguation). ... Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter substitutes. ... For the Popeye character, see Olive Oyl. ... Sunflower Oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. ... Corn oil is oil extracted from the germ of corn. ... Species See text. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Binomial name Corylus avellana L. The Common Hazel (Corylus avellana) is a shrub native to Europe and Asia. ... For other uses, see Walnut (disambiguation). ...

Use of Fruit

In the Ottoman cuisine, the combination of fruit with meat was quite frequent. Plums, apricots, apples, grapes, and figs are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, komposto (compote) or hoşaf (from Persian, literally meaning, nice water) are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Species See text. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... Binomial name Borkh. ... It has been suggested that Veraison be merged into this article or section. ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... A compote is a sweet cooked preparation of whole or cut fruit (such as apples, pears, cherries, strawberries, plums) and sugar, usually more liquid in consistency than jams, jellies or preserves. ... It has been suggested that this article or section be merged into Compote. ... Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ...

Simit is a circular bread with sesame seeds.

Patlıcan (eggplant) Image File history File linksMetadata Download high resolution version (2560x1920, 2029 KB) 2 simits in wrapping paper (simits in inpakpapier) - - own picture File links The following pages link to this file: Sesame Simit Metadata This file contains additional information, probably added from the digital camera or scanner used to create... Image File history File linksMetadata Download high resolution version (2560x1920, 2029 KB) 2 simits in wrapping paper (simits in inpakpapier) - - own picture File links The following pages link to this file: Sesame Simit Metadata This file contains additional information, probably added from the digital camera or scanner used to create... 2 simits in wrapping paper A simit (Turkish) or koulouri (Greek: κουλούρι) is a circular bread with sesame seeds, very common in Turkey and Greece. ...

Eggplant (aubergine) has a special place in the Turkish cuisine. It is combined with minced meat in karnıyarık. As a speciality of eastern Turkey, there are patlıcan kebabs, such as Tokat Kebab, a specialty of Tokat province or Antep's eggplant kebab. In a number of mezes, side-dishes or main dishes, including şakşuka, eggplant salad (a meze prepared with garlic and/or yoghurt), patlıcan dolma, patlıcan beğendi (eggplant purée/dip) and moussaka, eggplant appears to be the major element. “Aubergine” redirects here. ... Karnıyarık is one of the most notable Turkish dishes. ... Shows the Location of the Province Tokat Tokat is a province in northern Turkey. ... Eggplant salad or aubergine salad is a dish made primarily of eggplants, and varies throughout different regions and countries of the world. ... Syrian style Baba Ghanoush Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), melitzanosalata (Greek μελιτζανοσαλάτα), baklazhannaya ikra (Russian баклажанная икра, literally eggplant caviar) or simply eggplant salad or aubergine salad is a family of popular Middle Eastern dishes made primarily of eggplant (aubergine). ... Musakka/Moussakas Moussaka ([musaka]; Greek: ; Romanian: ; Turkish: ; South Slavic: мусака/​musaka; Armenian: ; Arabic: musaqqaa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. ...

Meats

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 can not be seen anymore. In some regions, meat which was mostly eaten only at the wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilaf with meat) became a part of the daily diet after the introduction of industrial production. Veal, which was usually shunned, became widespread. However, the main use of meat at cooking is still putting minced meat into vegetable dishes, thus attaining names such as kıymalı fasulye (bean with minced meat) or kıymalı ıspanak (spinach with minced meat which is almost all times served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (hamsı) is widespread. Combining meat with vegetables or rice or putting meat in soups or in Turkish salty pastries börek or gözleme is typical. It has been suggested that Lambing be merged into this article or section. ... Eid ul-Adha (Arabic: عيد الأضحى ‘Īd al-’Aḍḥā) occurs on the tenth day of the Islamic month of Dhul Hijja. ... Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... This page meets Wikipedias criteria for speedy deletion. ...

Dairy products

Yoghurt is an important element in Turkish cuisine.^[2] It accompanies almost all meat (kebabs, köfte, eggplant dishes), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), mezes and a speciality called mantı (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. Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab...

The best flavoured white cheeses and yoghurt are prepared from sheep milk. Turkish cheeses include; beyaz peynir meaning white cheese, tulum cheese (İzmir, Ödemiş, Erzincan etc.), kaşar, lor, graviera, Mihaliç, Ezine, otlu peynir (cheese with herbs), hellim, örgü, çerkez, çökelek, etc. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... “Sheep” redirects here. ... This article includes a list of works cited but its sources remain unclear because it lacks in-text citations. ... Kasseri (Greek κασέρι; Turkish kaÅŸar) is a medium-hard yellow cheese made from sheeps or goats milk, or a mixture, in Greece and Turkey. ... Lor is a commune of the Aisne département, in northern France. ... It has been suggested that this article or section be merged into Online magazine. ... Country of origin Cyprus Region, town islandwide Source of milk Goats or Sheep Pasteurised Traditionally no, but commercially yes Texture semi-soft Aging time Not aged Certification No Halloumi (Greek: χαλλούμι, is a cheese indigenous to Cyprus. ...

Soups

A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being lentil, yogurt, or wheat (often mashed) called mercimek çorbası and tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are; For other uses, see Soup (disambiguation). ... Lens culinaris. ... Tarhana (Turkish), trachanas (Greek τραχανάς) or (xino)chondros ((ξυνό)χονδρος), kishk (Egypt), or kushuk (Iraq) are dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup. ... A bowl of Greek Patsás (πατσάς) Ä°ÅŸkembe çorbası is a tripe soup prepared in Turkey and the Balkans. ...

• Tarhana
• Yayla
• Buğday aşı/Yoghurt soup/Ayran soup (which can be served hot or cold)
• Domates (Tomato soup)
• Mercimek (lentil)
• Ezo gelin
• Düğün (wedding soup)
• İşkembe
• Paça
• Şehriye
• Fish
• Bademli Tavuk (chicken soup with almond)

Tarhana (Turkish), trachanas (Greek τραχανάς) or (xino)chondros ((ξυνό)χονδρος), kishk (Egypt), or kushuk (Iraq) are dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... For other uses, see Tomato (disambiguation). ... A bowl of Greek Patsás (πατσάς) Ä°ÅŸkembe çorbası is a tripe soup prepared in Turkey and the Balkans. ... For other uses, see Fish (disambiguation). ...

Turkish bread

• Corn bread
• Pide (a broad, round and flat bread made of wheat)-
• Lavash
• Tandır bread (baked on the inner walls of a round oven called tandır)
• Bazlama
• Simit (also known as "gevrek", another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmelade).

Binomial name L. Corn (Zea mays L. ssp. ... The Polícia Internacional e de Defesa do Estado or PIDE (literally, International and State Defense Police), was the main tool of repression used by the Portuguese Fascist regime, the Estado Novo. ... Lavash (Armenian: Õ¬Õ¡Õ¾Õ¡Õ·; Persian: لواش; Turkish: lavaÅŸ; Azeri: lavaÅŸ; also known as Lahvash or Armenian cracker bread) is a soft, thin flatbread made with flour, water, and salt. ... An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... This article does not cite any references or sources. ... 2 simits in wrapping paper A simit (Turkish) or koulouri (Greek: κουλούρι) is a circular bread with sesame seeds, very common in Turkey and Greece. ...

Turkish pastries

Tableside preparation of gözleme in a restaurant near Antalya

Turkish cuisine has a range of savoury and sweet pasties. Dough based specialities form an integral part of traditional Turkish cuisine. Image File history File links Metadata Size of this preview: 800 × 549 pixelsFull resolution (1153 × 791 pixel, file size: 624 KB, MIME type: image/jpeg) Preparing Peynirli Mantar Gozleme in a restaurant near Antalya Ginny Smith November 1999 File history Legend: (cur) = this is the current file, (del) = delete this... Image File history File links Metadata Size of this preview: 800 × 549 pixelsFull resolution (1153 × 791 pixel, file size: 624 KB, MIME type: image/jpeg) Preparing Peynirli Mantar Gozleme in a restaurant near Antalya Ginny Smith November 1999 File history Legend: (cur) = this is the current file, (del) = delete this... This article is mostly about the Antalya City; for the province, see Antalya Province. ...

The use of flattened dough is rooted in the early nomadic character of Central Asian Turks. Sac which has been described by some writers as a "primitive" instrument was indeed a simple instrument; it was easy to carry and use it. However, that "primitive" instrument is the tool through which Turks baked rolled out dough. Both Sac and oklahu/oklava (Turkish rod style rolling pin) account for the invention of layered dough style which is being used in Su böreği (water pastry) or Baklava.^[3] Saj (Arabic: ) is a form of bread used mainly in Arabic cultures, it is commonly compared to a pita bread. ... Saj (Arabic: ) is a form of bread used mainly in Arabic cultures, it is commonly compared to a pita bread. ... A wooden rolling pin A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. ... Baklava is prepared on large trays and cut into a variety of shapes Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the Middle East and the Balkans (i. ...

Börek is the general name for salty pastries made with yufka (phyllo dough) that is a very thin layer of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat. Kol böreği is another well-known type of börek which takes its name from its shape as with fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. This page meets Wikipedias criteria for speedy deletion. ... Yufka is a thin, round and unleavened flat bread (40-50 cm in diameter) made from especially wheat flour, water and table salt. ... Yufka is a thin, round and unleavened flat bread (40-50 cm in diameter) made from especially wheat flour, water and table salt. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Wikibooks Cookbook has an article on Burek Cheese and potato-filled bourekas Börek are filled savory pastries popular throughout the former Ottoman Empire. ...

Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Pogača bread Pogača or Pogacha (Cyrillic: Πогача) is a type of bread eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Macedonia, Serbia, Montenegro and Turkey (where it is called poÄŸaça) with variations. ... Tsoureki (Greek τσουρέκι), çörek (Turkish), or choreg (Armenian Õ¹Õ¸Ö€Õ¥Õ¯) are a sweet bread in Greek, Cypriot, Turkish, and Armenian cuisine. ...

Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sac). Gözleme is a savory turkish pastry made by rolling dough with a thin roller and repeatedly folding it. ... Lavash (Armenian: Õ¬Õ¡Õ¾Õ¡Õ·; Persian: لواش; Turkish: lavaÅŸ; Azeri: lavaÅŸ; also known as Lahvash or Armenian cracker bread) is a soft, thin flatbread made with flour, water, and salt. ... SAC can mean: S-Allyl cysteine, a chemical constituent of garlic SAC Capital Partners, a hedge fund managed by Steven A. Cohen SAC programming language St. ...

Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling.

Lahmacun is a thin flatbread covered with a thin layer of spiced minced meat with onion (similar to pizza but with no cheese nor tomato sauce). The word "lahmacun" is a loanword from Arabic; it means dough with meat. Lahmacun Lahmajun (IPA: ), sometimes called Turkish pizza or Armenian pizza, is an Anatolian dish usually made up of a round and thin piece of dough topped with various meats (most commonly beef and lamb) and vegetables. ... For other uses, see Pizza (disambiguation). ... “Arabic” redirects here. ...

Pide which can be made with minced meat (together with onion,chopped tomatoes, parsley and spices), kashar cheese, spinach, feta cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled out dough is one of the most common traditional stone baked Turkish specialities. The Polícia Internacional e de Defesa do Estado or PIDE (literally, International and State Defense Police), was the main tool of repression used by the Portuguese Fascist regime, the Estado Novo. ... Kasseri (Greek κασέρι; Turkish kaÅŸar) is a medium-hard yellow cheese made from sheeps or goats milk, or a mixture, in Greece and Turkey. ...

Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast.

Turkish Pilaf(s) & Pastas

Mantı with yoghurt and garlic, spiced with red pepper powder and melted butter.

It is a common belief that the taste of pilav comes from the butter and meat water used for cooking it. However, olive oil is preferred by most people instead of butter nowadays. Image File history File links Metadata Size of this preview: 700 × 600 pixelsFull resolution (1791 × 1535 pixel, file size: 366 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 700 × 600 pixelsFull resolution (1791 × 1535 pixel, file size: 366 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ...

• Sade pilav/pilaf (classical rice which can accompany almost all dishes)
• Etli pilav (rice containing meat pieces)
• Nohutlu pilav (rice cooked with chickpea)
• İç pilav (rice with liver slices, dried grapes, peanuts, chestnut, honey, cinnamon and a variety of herbs)
• Patlıcanlı pilav (rice with eggplant)
• Özbek pilavı (rice with lamb meat, onion, tomato, carrot)
• Acem pilavı (rice with lamb meat cooked within the water of meat with pistachios, cinnamon etc.).^[4]
• Bulgur pilavı (rice made with "bulgur". Most of the time, tomato, green pepper and minced meat is mixed with bulgur)

• Mantı can be described as a special Turkish pasta which consists of dough balls containing minced meat inside. It is always served with yoghurt and a range of spices such as oregano, dried mint, sumak and red pepper powder with warmed up olive oil or butter. The combination of dough balls containing minced meat with yogurt differentiates it from tortellini, ravioli or Chinese wonton. Mantı is most of the times eaten as a main dish.
• Erişte Home made pasta is called erişte in Turkey. It can be combined with vegetables but it can also be put in soups and rice.
• Keşkek
• Kuskus

Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and... Boiling wheat grains to make bulgur in Turkey, 1990. ... Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ... Kashkak, keşkek, kashkeg, kishkak, kashkek, , is a sort of meat and wheat or barley stews found in Turkish and Armenian cuisine. ... Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1mm or 1/16th inch in diameter (after cooking). ...

Vegetarian Dishes

Vegetable dishes

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. A typical vegetable dish is prepared with a base of chopped onions, carrots sauteed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes which are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey. Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For other uses, see Leek (disambiguation). ... Percentages are relative to US recommendations for adults. ... Artichoke may refer to any of three types of vegetables. ... Percentages are relative to US recommendations for adults. ... Binomial name L. Percentages are relative to US recommendations for adults. ... “Aubergine” redirects here. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... Green beans (of the common bean) Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Binomial name Helianthus tuberosus L. The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke or topinambur, is a flowering plant native to North America grown throughout the temperate world for its tuber, which is used as a root vegetable. ... Tomato paste is a thick paste made from ripened tomatos with skin and seeds removed. ...

Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes, or Zucchini in the U.S. (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (enginar dolması)is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat. Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ... Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. ... Binomial name L. Zucchini (IPA: , in North American and Australian English) or courgette (IPA: , in New Zealand and British English) is a small summer squash. ...

Mercimek köfte, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

İmam bayıldı is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Imam bayildi (Turkey) The Imam Fainted The imam fainted, imam bayildi, is the name of one of the most famous of Turkish zeytinyagi dishes (olive oil foods). ... Karnıyarık is one of the most notable Turkish dishes. ...

Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoghurt or tomato sauce and garlic.

Mücver is prepared with minced squash/courgette or potatoes, egg, dill and/or cheese and flour. It can be either fried or cooked in the oven.

Rice pilaf can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat -bulgur) is also widely eaten. The dishes made with kuru fasulye (dried pulses and beans), such as nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious. Binomial name Cicer arietinum L. Percentages are relative to US recommendations for adults. ... Lens culinaris. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the...

Turşu is pickle in brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It can be made with a large variety of vegetables from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink.

Egg dishes

Menemen consists of eggs cooked with tomatoes and green pepper. Menemen is a district of Turkeys Ä°zmir Province as well as the districts central town. ...

Çılbır is another traditional Turkish food made with eggs, yogurt and oil. Çılbır is a Turkish dish of poached eggs with yoghurt. ...

Ispanaklı yumurta consists of eggs with roasted spinach and onion.

Kaygana can be described as the omelet of Ottoman cuisine. However, it is almost forgotten in the big cities of Turkey. Kaygana, omelet prepared with flour, was combined with cheese, honey or eggplant.

Meze & Salads

Main article: Meze

A plate of Turkish meze

A small bowl of cacık

Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well. Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... Image File history File linksMetadata Download high-resolution version (2592x1944, 2122 KB) A plate of delicious Turkish Mezes File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Meze Metadata This file contains additional information, probably added from the digital... Image File history File linksMetadata Download high-resolution version (2592x1944, 2122 KB) A plate of delicious Turkish Mezes File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Meze Metadata This file contains additional information, probably added from the digital... Image File history File linksMetadata Download high-resolution version (1024x768, 296 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tzatziki Cacık Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high-resolution version (1024x768, 296 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tzatziki Cacık Metadata This file contains additional information, probably added from the digital camera or scanner used... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ...

Aside from olives, mature kaşar kashar cheese, white cheese (feta), various mixed pickles turşu, frequently eaten Turkish mezes include; For the Italian political alliance see Olive Tree, and the color, olive (color). ... Caciocavallo (Albanian: Kaçkavall; Bulgarian: Кашкавал (Kashkaval); Romanian: Caşcaval; Serbian: Kačkavalj; Sicilian: Cascavaddu; Turkish: Kaşar) is a type of cottage cheese made out of sheeps or cows milk, originally produced in Sicily, Italy, but now... Country of origin Greece Region, town N/A Source of milk Goat, sheep or cow Pasteurized Depends on variety Texture Depends on variety Aging time min. ...

• Barbunya
• Fasulye pilaki (bean cooked with garlic, tomato paste, carrot and olive oil)
• Cacık (cucumber with yoghurt, dried mint and olive oil)
• Fried köfte (meatballs)
• Dolma (vine leaves, cabbage leaves, chard, peppers, courgettes, pumpkin or eggplant stuffed with rice and/or meat)
• Arnavut ciğeri (meaning Albanian liver)
• Fava (broad bean puree)
• Çerkez tavuğu (meaning Circassian chicken)
• Börek (very thin dough layers staffed with cheese, meat or vegetables)
• Hummus (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice)
• Haydari
• Şakşuka
• Patlıcan salatası (eggplant salad)
• Borani
• Acılı ezme (hot spicy freshly mashed tomato with onion and green herbes)
• İçli köfte (can be served either as a meze or a main dish; especially in the eastern Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish)
• Kısır (a very popular meze or side dish prepared with "bulgur", tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices).
• Çoban Salatası
• Roka Salatası
• Turp otu

In the coastal towns of Turkey, mezes prepared from seafood accompany fishes; kalamar, ahtapot (octopus salad), deniz börülcesi, midye dolma (mussels stuffed with rice) or karides güveç. Pronounced JAH-Jik, this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ... Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ... Byrek, is an Albanian dish made of very thin phyllo dough stuffed with cheese, meat, or vegetables. ... Hummus or hummus bi tahini (Arabic: ; ‎; Armenian Õ°Õ¡Õ´Õ¸Õ½) also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread made of ground chickpeas, sesame tahini, lemon juice, and garlic. ... Syrian style Baba Ghanoush Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), melitzanosalata (Greek μελιτζανοσαλάτα), baklazhannaya ikra (Russian баклажанная икра, literally eggplant caviar) or simply eggplant salad or aubergine salad is a family of popular Middle Eastern dishes made primarily of eggplant (aubergine). ... Fried calamari: breaded, deep-fried squid. ...

Dolma & Sarma

Main articles: Dolma and Sarma

Turkish style yaprak sarma.

Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'.^[5] Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil. Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ... Sarma is a common surname used by people in India, particulary from the North-Eastern States in the country and also in the southern states. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2856 × 2142 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2856 × 2142 pixel, file size: 2. ... Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including the Middle East, the Balkans, Greece, and Central Asia. ... A verbal noun is a noun formed directly as an inflexion of a verb or a verb stem, sharing at least in part its constructions. ...

Zeytinyagli dolma (dolma with olive oil) is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and also referred to as Sarma which means "to be wrapped" in Turkish. The word "sarma" is also used for some types of desserts, such as fıstık sarma (wrapped pistachio). If dolma does not contain meat, it is sometimes described as yalancı dolma meaning "fake" dolma. Dried fruit such as figs or cherries and cinnamon used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. Vine leaves("yaprak") could be filled not only with rice and spices but also with meat and rice, in which case, it is served hot with yogurt etli yaprak sarma. Sarmale in cabbage leaves Sarma (sarma сарма, plural sarme сарми in most Southern Slavic languages, and sarmale in Romanian), is a word for a grape leaf or cabbage roll common to Southeastern Europe and adjacent areas. ...

Melon dolma along with quince or apple dolma was one of the palace's specialities (raw melon stuffed with meat, rice, almonds and cooked in an oven) . In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette("kabak"), aubergine("patlıcan"), tomato("domates"), pumpkin("balkabağı"), pepper("biber"), cabbage("lahana") (black or white cabbage), chard("pazı") and mussel("midye") dolma constitute the most common types. Instead of dried cherry, dried grape is usually added into the mixture for dolma cooked with olive oil. A different type of dolma is mumbar dolması for which the membrane of intestines of sheep is filled up with a spicy rice mixture. Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. ... Binomial name L. The aubergine, eggplant or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. ... For other uses, see Tomato (disambiguation). ... For the film, see Pumpkin (film). ... Species C. annuum (incl. ... Percentages are relative to US recommendations for adults. ... For other uses, see Chard (disambiguation). ... Subclasses Pteriomorpha (marine mussels) Palaeoheterodonta (freshwater mussels) Heterodonta (zebra mussels) The term mussel is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. ...

Meats

Kebabs

Iskender kebab served in Bursa

Döner meat is being sliced

• Shish kebab (şiş, pronounced "shish", means "skewer" in Turkish) consists of marinated chicken or lamb meat. Meat on skewers are grilled over an open fire. Although every kind of helal meat is consumed, lamb from milk-fed lambs is especially favored. Fish cooked like shish kebab is also called fish shish.
• Adana kebap
• Urfa kebap
• Beyti kebap
• Fıstıklı kebap (with pistachio)
• Patlıcanlı kebap (Gaziantep's eggplant kebab)
• Spring kebap
• Orman kebabi
• Oruk kebabı
• Tas kebabı
• Çağ kebabı
• Testi Kebabı
• Oltu kebab
• Döner
• Iskender kebab is a type of döner kebab which was invented in Bursa. Döner is derived from the Turkish verb dönmek ("to turn"), as meat is cooked by turning it in front of a vertically positioned heat source. Döner meat can be eaten in a sandwich (pita or bread) but also with rice.
• Ciğer kebabı

Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Bursa (formerly known as Brusa or Prusa) is the capital of the Bursa Province in northwestern Turkey. ... Image File history File links The cooking of a Döner kebab with an electric grill. ... Image File history File links The cooking of a Döner kebab with an electric grill. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... This article or section does not adequately cite its references or sources. ... It has been suggested that Lambing be merged into this article or section. ... Halaal (Arabic: حلال , also sometimes spelled halal) is the Islamic term for permissible, similar to the Jewish kosher. ... It has been suggested that Lambing be merged into this article or section. ... For other uses, see Fish (disambiguation). ... Adana kebab Adana Kebab (Adana Kebap or Adana Kebabı in Turkish) is a charcoal grilled minced meat mounted on a wide skewer. ... CaÄŸ kebab (pronounced as djagh kebab) is a kebab variety, originating in Turkeys Erzurum Province, with the districts of Tortum and Oltu hotly disputing the title for the actual place of origin. ... Döner kebab sandwich served in a thick pita. ... Ä°skender kebap served in Bursa Ä°skender kebap is one of the most famous meat foods of Northwestern Turkey and takes its name from its inventor, Ä°skender Efendi, who lived in Bursa in the late 19th century. ... The döner meat is being sliced from a rotating spit. ... Döner kebab sandwich served in a thick pita. ...

Other Meat Dishes

• Kuzu güveç (lamb cooked in casserole)
• Ali Nazik
• Hünkar Beğendi (meaning that the sovereign/sultan liked it, the dish consists of the puree of grilled aubergine with cashar cheese topped with cubed lamb meat.
• Türlü is the mixture of vegetables and meat.
• Külbastı
• Elbasan tava
• Tandır (without adding any water, the meat is cooked very slowly with a special technique)
• İncik (lamb on the bone cooked in the oven)
• Çoban kavurma ("kavurma" means roasting/parching in Turkish) is diced lamb cooked with tomatoes, onions, mushrooms, peppers and herbs.
• Mahmudiye (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)
• The Turkish version of Moussaka is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. Often served with cacık and pilav. There are also variants with zucchini, carrots and potatoes.
• Karnıyarık is another eggplant dish. Eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.
• Köfte (meatball) is another meat dish in Turkey. The word köfte is sometimes accompanied with the name of place which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; İnegöl köftesi, Sultanahmet köftesi, İzmir köfte, Akçaabat köfte, Bursa köfte, Filibe köfte etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains the yellow part of the egg and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. Kadınbudu köfte is another traditional speciality; minced meat is mixed with cooked rice and fried. Içli köfte can be described as a shell of "bulgur" filled with onion, minced meat and nuts. Çiğ köfte is a meze from south-eastern Turkey meaning raw meatballs, prepared with "bulgur" and raw minced meat.
• Sujuk (sucuk) is a form of raw sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Instead of classical sausages (sosis), sujuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.
• Pastırma is another famous beef delicacy (see pastrami). Both pastırma and sujuk can be put in kuru fasulye (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with scrambled eggs, served in a small pan called sahan, is eaten at breakfast in Turkey.
• Kokoreç (the intestines of sheep) with spices is a traditional low-price fast food in Turkey.
• Liver is fried in Turkish cuisine. "Arnavut ciğeri" served with sumac and onion is combined with fava and other mezes. "Edirne ciğeri" is another famous liver dish from Edirne. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.

Mahmudiye is a district of Eskişehir Province of Turkey. ... Musakka/Moussakas Moussaka ([musaka]; Greek: ; Romanian: ; Turkish: ; South Slavic: мусака/​musaka; Armenian: ; Arabic: musaqqaa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. ... Karnıyarık is one of the most notable Turkish dishes. ... Kofta is the common English name for a Middle Eastern food, at its most basic consisting of balls of minced meat mixed with spices or onions. ... Kofta is the common English name for a Middle Eastern food, at its most basic consisting of balls of minced meat mixed with spices or onions. ... İnegöl is a city in the Bursa Province of Turkey. ... The Hippodrome today, with the Walled Obelisk in the foreground Obelisk of Thutmosis III The base of the Obelisk of Thutmosis III showing Theodosius the Great as he offers a laurel wreath to the victor from the Kathisma (emperors loge) at the Hippodrome The Delphi Tripod The lower part... İzmir, historically Smyrna, is the third most populous city of Turkey and the countrys largest port after İstanbul. ... Akçaabat is a district of Trabzon Province of Turkey Categories: | ... Bursa (formerly known as Brusa or Prusa) is the capital of the Bursa Province in northwestern Turkey. ... Plovdiv (Bulgarian: ) is the second-largest city in Bulgaria after Sofia, with a population of 341,873([1]). It is the administrative centre of Plovdiv Province in southern Bulgaria, as well as the largest and most important city of the historical region of Upper (or Northern) Thrace, famous for its... Kibbeh Kibbeh (also kibbee, kubba in Iraq), known as içli köfte in Turkish, is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia. ... Çiğ köfte (pronounced as chigh keufte and meaning literally Raw köfte in Turkish, also written in one word, as çiğköfte) is a favorite Turkish snack and a speciality of Şanlıurfa region. ... Sujuk Sujuk (Turkish sucuk; Bulgarian суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian սուջուխ soujoukh; Arabic سجق sujuq; Greek σουτζούκι) is a dry, spicy sausage eaten from the Balkans to the Middle East. ... Turkish sliced pastırma. ... Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... Scrambled eggs Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). ... Kokoreç is a Turkish dish made of lamb intestines. ... The liver is an organ present in vertebrates and some other animals. ... Species About 250 species; see text Rhus is a genus approximately 250 species of woody shrubs and small trees in the family Anacardiaceae. ... “Adrianople” redirects here. ... “Adrianople” redirects here. ...

Fish

Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey.Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants, it is possible to find fancy fish varieties like balık dolma (stuffed fish) or balık iskender (inspired by Iskender kebab). Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... For other uses, see Chard (disambiguation). ... This article is about hot fish soup as prepared in Pannonian region. ... Istanbul (Turkish: , Greek: , historically Byzantium and later Constantinople; see other names) is Turkeys most populous city, and its cultural and financial center. ... The New Mosque seen from Golden Horn Eminönü is a district of Istanbul in Turkey. ... Rainbow trout, Oncorhynchus mykiss Biwa trout (or Biwa salmon), Oncorhynchus masou rhodurus Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ...

Popular sea fishes in Turkey include: anchovy hamsi, sardine sardalya, bonito palamut, gilt-head bream çupra or çipura, red mullet barbun(ya), sea bass levrek, whiting mezgit (allied to the cod fish) or bakalyaro, swordfish kılıç, turbot kalkan, red pandora mercan, tırança, and white grouper lagos.^[6] {{Taxobox classis = Actinopterygii | ordo = Clupeiformes | familia = Engraulidae | subdivision_ranks = Genera | subdivision = Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa }} The anchovies are a family large but uncommon schooling saltwater plankton-feeding fish. ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... Species Sarda australis Sarda chiliensis Sarda orientalis Sarda sarda Bonito is a name given to various species of medium-sized, predatory fish of the genus Sarda, in the mackerel family, including the common or Atlantic bonito (Sarda sarda) and the Pacific bonito (Sarda chiliensis). ... Binomial name L., 1758 The gilt-head (sea) bream Sparus aurata (Linn. ... The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... Whiting is the name of several species of fish, see whiting (fish). ... This article is about a type of fish. ... Genera Lepidorhombus Phrynorhombus Psetta Scophthalmus Zeugopterus Turbots or windowpanes (family Scophthalmidae) are a group of fish found in marine or brackish waters. ... Species Axillary seabream Arabian pandora Red pandora Blackspot seabream P. erythrinus Common pandora Natal pandora Pagellus is a genus of porgies in the family Sparidae. ... Epinephelus is a genus of grouper. ...

Desserts

Baklava is prepared on large trays and cut into a variety of shapes

A display of Turkish delight in Istanbul

One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or with walnut. Turkish cuisine has a range of "baklava" like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye etc. Image File history File linksMetadata Size of this preview: 800 × 531 pixel Image in higher resolution (1542 × 1024 pixel, file size: 636 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baklava Beypazarı User... Image File history File linksMetadata Size of this preview: 800 × 531 pixel Image in higher resolution (1542 × 1024 pixel, file size: 636 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Baklava Beypazarı User... Image File history File linksMetadata TurkishDelightDisplay. ... Image File history File linksMetadata TurkishDelightDisplay. ... Istanbul (Turkish: , Greek: , historically Byzantium and later Constantinople; see other names) is Turkeys most populous city, and its cultural and financial center. ... Baklava is prepared on large trays and cut into a variety of shapes Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the Middle East and the Balkans (i. ...

Kadaif ('Kadayıf') is another very common Turkish dessert which differs from baklava in that shredded dough/phyllo is used. There are different types of kadaif: tel (wire) or burma (wring) kadayıf, both of which can be prepared either with walnut or pistachio. Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf" (see [1]). Künefe and ekmek kadayıfı are specialities rich in syrup and butter. Both are usually combined with kaymak (clotted/scrambled butter) when served. Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut. Kadaif, kadayıf (Turkish), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. ... Kadaif, kadayıf (Turkish), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. ... TEL is a three-letter acronym Tetra-ethyl lead, a gasoline additive to make leaded gasoline Tokyo Electron, a semiconductor equipment manufacturer Transporter erector launcher Technology Enhanced Learning Category: ... Kadaif(Albanian), kadayıf (Turkish), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. ... Kadaif(Albanian), kadayıf (Turkish), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. ... Kaymak or Kajmak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. ...

Among milk-based deserts, the most popular ones are muhallebi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). Sütlaç or Turkish rice pudding is a very popular traditional dessert. ... KeÅŸkül, an almond based milk pudding usually served in a bowl and eaten with a spoon. ... This article or section does not cite its references or sources. ...

Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvasi (cooked with semolina and pine nuts), yaz helvası (made from walnut or almond^[7]), tahin helvası (crushed sesame seeds), kos helva, pişmaniye (floss halva). The word halva is used to describe two distinctly different types of sweet, block shaped confections. ... There are very few or no other articles that link to this one. ...

Other popular desserts include; Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanim gobegi, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma. KemalpaÅŸa is a district of Ä°zmir Province of Turkey. ... Tulumba is a type of dessert. ... Loukoumades. ...

Güllaç is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers of dough. Note: This page or section contains IPA phonetic symbols in Unicode. ...

Aşure is a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure. A painting by the American Edward Hicks (1780–1849), showing the animals boarding Noahs Ark two by two. ...

Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı(apple) and armut tatlısı(pear). Fruits are cooked in a pot or in the oven with sugar, carnation and cinnamon (without adding water). After being chilled, they are served with walnut or pistachio and kaymak. Kaymak or Kajmak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. ...

Homemade cookies are commonly called kurabiye in Turkish. The most common types are acıbadem kurabiyesi (prepared only with egg, sugar and almond), un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnut). Another dough based dessert is ay çöreği.

Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.

Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties. Several pieces of lokum Turkish Delight, or lokum, is a confection made from starch and sugar. ... A display of Turkish Delight in Istanbul Turkish Delight, lokum, or loukoum is a confection made from starch and sugar. ...

Cezerye, cevizli (walnut) sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit pestils) are among other common sweets. Churchkhela (also written churchkhella, Russian: , Georgian: , Turkish: - literally walnut sujuk) is a traditional candy originating from the Caucasus and also common in Russia and Turkey. ...

Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.^[8] Manisa is the capital of the Turkish province of Manisa. ... Ä°zmir, historically Smyrna, is the third most populous city of Turkey and the countrys largest port after Ä°stanbul. ... Sherbet (Etymology: Turkish & Persian; Turkish serbet, from Persian & Urdu sharbat, from Arabic sharba drink) (British and American English) or Sherbert (Australian English and New Zealand English, also a variant used in American English) historically was a cool effervescent or iced fruit soft drink. ...

Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.

Kaymak (clotted cream-butter) is often served with desserts to cut the sweetness.

Tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts. Tea leaves in a Chinese gaiwan. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ...

Beverages

Alcoholic beverages

Rakı becomes cloudy white, when mixed with water.

Although the majority of Turks profess the Islamic faith, alcoholic beverages are as widely available as in Europe. However, some Turks abstain from drinking alcohol during the holy month of Ramadan. There are a few local brands of lager such as Tekel Birasi and Marmara34 Efes and a large variety of international beers that are produced in Turkey such as Skol, Beck's, Carlsberg and Tuborg. Image File history File linksMetadata Download high resolution version (1200x1600, 195 KB)Raki pictures. ... Image File history File linksMetadata Download high resolution version (1200x1600, 195 KB)Raki pictures. ... Alcoholic beverages are drinks containing ethanol, popularly called alcohol. ... For other uses, see Europe (disambiguation). ... This article is about Islamic religious observances in the month of Ramadan. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Efes Beverage Group was founded in Turkey in 1969, and today consists of 14 breweries in Turkey, Russia, the CIS countries and Southeast Europe. ... Becks is a brand of the brewery Brauerei Beck & Co KG in the north German city of Bremen. ... Tuborg is a Danish beer brewing company which was founded in 1873 and financed by Carl Frederik Tietgen, focusing on the pilsner style for the Danish market during its early history. ...

There are a variety of local wines produced by Turkish brands such as Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, Pinot Noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in Black Sea Region and eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in Mediterranean Region, Sergi Karası, Dimrit. As for white wine, the grapes can be listed as follows; in Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in Aegean Region, muscat and semillion; in Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede (for further info http://www.hayyam.com/uzumler/index.php). In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region-Nevsehir), Aegean coast (Selçuk and Bozcaada (an island in the Aegean Sea)). For other uses, see Wine (disambiguation). ... Kavaklıdere is one of the oldest and wellknown wineries. ... Pinot noir is a red wine grape variety of the species Vitis vinifera. ... A California Gamay Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais. ... Cinsaut or Cinsault is a red wine France. ... Carignan (in French; Spanish Cariñena, Italian Carignano, Spanish variety of grape that originated in Cariñena, Aragon and was later transplanted to Italy, Algeria, and much of the New World. ... Çal Karası (Çal Black) is a variety of red wine grape from the Çal district of the Denizli Province of western Turkey. ... Merlot grapes on the vine. ... Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. ... Alicante Bouschet is a wine grape variety that has been widely cultivated since 1886. ... Öküzgözü is a Turkish grape variety and Turkish wine produced from this grape. ... Kalecik Karası is Turkish grape variety and Turkish wine produced from this grape. ... Oak-aged Chardonnay is particularly popular in the United States. ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Several things are known as Muscat: Muscat, or Mascat is the capital of the Sultanate of Oman, also known as sultanate of Muscat. ... In ancient geography, Cappadocia or Capadocia, Turkish Kapadokya (from Persian: Katpatuka meaning the land of beautiful horses, Greek: Καππαδοκία; see also List of traditional Greek place names) was the name of the extensive inland district of Asia Minor (modern Turkey). ... Ayasoluk Hill in Selçuk, Turkey. ... Gökçeada and Bozcaada are two islands in the Aegean Sea which are part of Canakkale Province in Turkey. ...

Rakı, a traditional alcoholic beverage flavoured with anise, is the usual drink with meze, fish or kebabs. As a matter of fact, the abolition of the monopoly of the state undertaking "TEKEL" on the production of alcoholic beverages spurred the production of Raki and wine in Turkey. Raki is: An alternate name for Rangi, the sky father in the South Island dialect of Māori. ... Pimpinella species, but the name anise is frequently applied to Fennel. ... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ...

Non-Alcoholic beverages

Ayran

At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. Image File history File links Download high-resolution version (756x630, 92 KB) Title: Ayran (packing + drinking glass) Source: selbst fotografiert, 01/2006 Photographer: Späth Chr. ... Image File history File links Download high-resolution version (756x630, 92 KB) Title: Ayran (packing + drinking glass) Source: selbst fotografiert, 01/2006 Photographer: Späth Chr. ... Black tea Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. ...

Ayran (salty yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey. Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab...

Kefir is prepared with kefir grains and milk. Grains of kefir For the Islamic term, see Kaffir. ...

Şalgam suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs. Turnip juice is a popular beverage of southern Turkey, originating from Adana. ...

Boza is a traditional winter drink (served cold with cinnamon and sometimes containing leblebi). A glass of boza. ... Leblebi Leblebi is a kind of snack made from roasted chickpeas, very common and popular in Turkey. ...

Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from America and came to be known. Sahlep is a traditional Turkish hot drink made from finely grounded tubers of orchids, milk and sugar. ...

Şerbet (sherbet) (IPA: [ʃer'bet]) is a traditional Turkish sweet soft drink made of rose hips, cornelian cherries, rose, or licorice and spices. Some contemporary adaptations can be found at http://www.lezzet.com.tr/dosyalar/01205/. Sherbet (Etymology: Turkish & Persian; Turkish serbet, from Persian & Urdu sharbat, from Arabic sharba drink) (British and American English) or Sherbert (Australian English and New Zealand English, also a variant used in American English) historically was a cool effervescent or iced fruit soft drink. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ...

In classical Turkish cuisine, alternatively Hoşaf (IPA: [hoʃ'af]) (komposto) accompanies meat dishes and pilav. It has been suggested that this article or section be merged into Compote. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ... Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Greek πιλάφι, India/Afghanistan/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central...

A cup of Turkish coffee; kahve.

Turkish coffee is a world-known coffee which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". (For the link between coffee beans left behind by the Ottoman Army and today's coffee shops in Vienna, take the BBC test at http://news.bbc.co.uk/1/hi/world/europe/4305656.stm). It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee. Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ... Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ...

Bibliography

• Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.

See also

• Mangal
• Turkish tea
• Turkish coffee
• Turkish rakı
• Sekerpare
• Kadaif
• Mantı
• Kumpir
• Gözleme
• Kazan dibi
• Baklava
• Elma tatlisi
• Meze
• Pilaki
• Piyaz

Above and below water view at the edge of the mangal Mangroves are woody trees or shrubs that grow in mangrove habitats or mangal (Hogarth, 1999). ... Turkish tea Turkish tea (Turkish Çay) is a type of tea that is drank by most people living in the Republic of Turkey, the Arab World and the Horn of Africa. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ... Rakı becomes cloudy white when mixed with water. ... Kadaif, kadayıf (Turkish), kataifi, kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. ... Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ... Kumpir Kumpir, a popular Turkish fast food, is made from potatoes that are wrapped with aluminum foil and baked in special ovens. ... Gözleme is a savory turkish pastry made by rolling dough with a thin roller and repeatedly folding it. ... Baklava is prepared on large trays and cut into a variety of shapes Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the Middle East and the Balkans (i. ... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... Pilaki is a Turkish Meze which is a bean dish cooked in olive oil, served cold with lemon. ... There are very few or no other articles that link to this one. ...

Related cuisines

• Middle Eastern cuisine
• Greek cuisine
• Balkan cuisine
• Central Asian cuisine
• Mongolian cuisine

The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... Greek cuisine is the cuisine of Greece and of the Greeks . ... This article or section is in need of attention from an expert on the subject. ... See also Kazakh cuisine Kyrgyz cuisine Tajik cuisine Turkmen cuisine Uzbekh cuisine Categories: | ... The traditional Mongolian cuisine primarily consists of Dairy products and meat. ...

References

1. ^ Nur Ilkin - A Taste of Turkish cuisine
2. ^ ^{a b} Ethnic Cuisine - Turkey by Terrie Wright Chrones
3. ^ Perry Charles, 1994 87-91
4. ^ Marianna Yerasimos - Ottoman cuisine
5. ^ Merriam-Webster Online - Dolma
6. ^ English names for fish from Alan Davidson, Mediterranean Seafood, Penguin, 1972. ISBN 0-14-046174-4
7. ^ Nevin Halıcı - Sufi cuisine
8. ^ Marianna Yerasimos, Ottoman cuisine

• On olives and olive oil in Turkey and Turkish cheeses see Artun Ünsal

Alan Eaton Davidson (March 30, 1924 - December 2, 2003) was a British diplomat and historian best known for his books on food and gastronomy. ...

External links

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Turkish cuisine

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• Turkish Cuisine
• http://www.turkuaz-guide.net/turkish-cooking.html
• http://www.allaboutturkey.com/mutfak.htm
• Turkish Baklava TurkishCook.com
• http://www.cuisineturque.com/index.htm
• Turkish Foods and Cooking
• http://www.davetci.com/yemek_ana.htm
• http://www.evyemegi.com/
• http://www.yemekicmek.com/tariflistesi.php
• http://www.gezinet.net/yiyecekicecek/Restoranlar/dunyamutfaklari/osmanli/osmanli.asp
• Recipes of some Ottoman specialities
• Eating the Turkish way
• Turkish-Cypriot Cuisine - A Taste of the Mediterranean
• Turkish Food Store
• http://www.turkishfoodstore.com/
• Azerbaijani Cuisine
• Turkic Cultures and Children's Festival, Turkic Fest

v • d • e Turkish cuisine in cuisine of Turkey
For more information, see the article about;Turkish cuisine, Category:Turkish cuisine, Category:Turkish cuisine stubs.
Turkish cuisine related topics
Beverage • Instrument • Habit • Restaurant
Kebab • Meze • Charcuterie • Dolma and Sarma • Dessert • Soup • Köfte • Salad • Pilav • Pasta • Pastry • Vegetable dish • Egg dish • Vegetabled meat • Roasted meat • Chicken • Seafood • Cheese and milk product
Turkish cuisine related articles