Turkish cuisine is considered among the best food in the world. Turkish cuisine is very diverse and comprehensive furthermore it incorporates a myriad of different influences and flavours which can distinguish it from other cuisine in all the world. Turkish cuisine has evolved over the centuries, drawing inspiration from its rich history, first with the Byzantine Empire and then it flourished with the Ottoman Empire.

The particular flavours of Turkey’s different regions create intricacy for the country’s cuisine. The fact that certain regions serve different Turkish foods also helps shape what is shared across the region. For instance, heavy rains in the eastern Black Sea region made it unsuitable for wheat production, so the population developed dishes based on maize and maize flour. Furthermore, due to the abundance of cattle, the south eastern Anatolia region is famous for its kebabs. The Aegean region is famous for its olives, for its delicious vegetarian dishes prepared with olive oil and herbs; the pastries is a Trace specialization.

History of Turkish Cuisine:

There is no doubt that the richness of Turkish culture comes from the long history of the Turks and the fact that Turks immigrated in large numbers from the past to the present day. Therefore, Turks have a rich culinary culture, which has accumulated due to migration to different geographical areas and interaction with different cultures.

During the Ottoman Empire, the development of gastronomy was based on three factors: palaces, palaces and chefs, which gave rise to the famous Turkish cuisine in Istanbul. For the Ottoman Turks, cooking was an important part of court life. Al Qasr kitchens are always looking to innovate and become the ideal place to prepare rich and delicious dishes.

Ottoman Turks used to eat two meals a day. The first meal they eat between morning and dinner is very similar to lunch. They eat their second meal of the day anytime between late afternoon and evening; this meal consists of a meat dish with vegetables and beans, such as stuffed eggplant or vegetable pilaf.

However in the current days, most Turkish families eat three meals a day. The daily breakfast is simple and quick, but when the weekend came the breakfast is richer especially when the family gets together, the breakfast is prosperous and contains many different foods.

As for the lunch and dinner in Turkey usually the lunch includes seasonal dishes, soups, salads, etc. Dishes that take time and effort to prepare are not uncommon at this meal. Meat dishes and desserts are not served for lunch. Dinners are usually more exhaustive and numerous, as it is the only time that families can be together at home.

At 9 or 10 pm after dinner. Nuts, dry and fresh fruits are often served with Turkish black tea. Some of the most common foods eaten by Yatsilik are fresh seasonal fruit, prunes, figs, dried pulp (grapes, apricots and blackberries) and nuts such as pistachios and almonds, roasted chickpeas, roasted pumpkin, sunflower seeds, walnuts and hazelnuts.

Breakfasts in Turkish cuisine:

Breakfast is considered a substantial event in many cultures around the world, but in Turkey it is more of a detailed ritual than just a meal of the day.  The daily breakfast in Turkey is quite light, but plentiful according to others country breakfast, It contains all the energy you need to get through the day without feeling hungry during the day. The Turkish breakfast has enough assortments, plenty of vegetarian/vegan options for those looking for something other than animal protein.

The traditional Turkish breakfast is considered rich and hearty and consists of various small plates such as cheese, olives, tomatoes, butter, jams, spreads, fresh bread and of course a cup of black tea. However, breakfast in rural and poor areas is mostly soup.

Cheese is one of the most important breakfast foods in Turkey. Cheese varieties vary by region and may include Beyaz Peynir (cottage cheese), Bergama Tulum, Deir Tulum on the Aegean coast, Otlu Peenere in eastern Turkey, Komlik Peenere in central Anatolia, and Tel Peenere and Abaza Peenere on the Black Sea coast. You can also saute vegetables and potatoes in olive, hazelnut or sunflower oil and the sautéed dish is very common in most of region of turkey.

Eggs are essential in most Turkish breakfasts, they can be boiled, fried, or made into Menemen with peppers and tomatoes also egg roll. The traditional Turkish breakfast is a family-oriented affair, with many different dishes that are all served at the same time. The meal can last for hours with family and friendly conversations.

Menemen (Scrambled Eggs with Tomatoes and Peppers):

This light Turkish breakfast scrambled eggs. The components are peppers, onions (we don’t know yet) and tomatoes in a broth with scrambled eggs. Everything mixes well and the tomato juice forms the base of this Turkish dish. Another ingredient that enriches the taste of menemen is sausage, or spicy Turkish sausage cheese. This Turkish dish is ideal with warm bread, as it is recommended to dip the bread in butter or spread menemen on the bread.

Turkish people have started to get their family-oriented weekend breakfasts at restaurants in recent years, but the truth is there isn’t much difference between a traditional breakfast made and served at home or one you can find at a breakfast in restaurant, the meal will be the same whether in restaurant or in home.

Not forgetting the pastries which are a fundamental dish in Turkish breakfast such as Simit, Boça, Börek which called Turkish bagels and many other that cannot be abandoned at all and they are available to everyone and in quite reasonable prices.

Borek (Savory Pie):

Turks eat it for breakfast, lunch, snack or dinner. Best served hot with Turkish tea, Crispy and delicious, this savory Turkish national pastry is filled with spinach and cheese or minced meat and other meats. Borek can be layered like lasagna, puffed or rolled into individual cakes or served whole in a pan. It is a popular Turkish food in the Balkan countries.

Bread in Turkish cuisine:

Bread is an integral part of any Turkish meal and this has been continued for thousands of years, and remains the most important component of any meal whether is breakfast or dinner; without bread, the Turkish food will not have something special. It doesn’t matter if it’s particularly suitable for dinner or not the bread on Turkish table has become traditional thing. According to some researchers Turkey has the highest per capita consumption of bread in the world in addition to the annual per capita consumption of bread is 199.6 kg (440 pounds).

However there are several types of bread in turkey and each one has its own flavour and is proper for its own dish such as:

Somun bread, Sandwich bread is one of the most common types of bread in Anatolian cuisine and is the most useful type of all types of bread in turkey and can be found almost everywhere and it’s too cheap. It is fundamental component for centuries and has a light golden yellow appearance. Misr bread, cornbread is a nutritious and popular type of bread in the eastern Black Sea region, Pide bread, or pita bread, is a flat bread commonly found in Turkish and Middle Eastern cuisine and Bazlama bread is a regular round yeast bread.

Lavas bread, made with water, flour and salt. It is a bread thicker than a yufka but thinner than a pancake. It is used to make wrapping paper or durum it’s like a taco sandwich. Yuvka bread which has been eaten in Anatolia for over a thousand years, is usually made with wheat flour, water and salt. If dried, the cakes will keep for a long time (6 to 12 months). Fresh yufka is often used as a main ingredient in products such as pancakes and burek.

Traditional Turkish dishes and food:

Turkish cuisine includes hearty mezze (appetizers), fresh vegetables, spicy meats and sticky sweet pastries. It contains some of the tastiest food from the Mediterranean region, making it a great starting point for international cuisine!

There are also many soups and other traditional Turkish dishes that contain butter, sunflower oil and olive oil as additives. Due to its Ottoman heritage, Turkish cuisine are often rich and flavourful, a real and refined combination of Middle Eastern, Central Asian, Greek, and Eastern European cuisines. The many specialties of the country have in turn influenced the cuisines of neighbouring countries and around the world.

Mercimek Corbasi (Lentil Soup):

Mercimek soup is a plain and simple everyday Turkish dish made from red or orange lentils is can be served for everyday with a lot of dishes some people here in turkey eat this lentil soup for breakfast. A delicious lentil soup made with lentil puree and spices. It is usually garnished with melted butter, cilantro and lime juice and served with pickled vegetables such as carrots, cabbage and olives. This hearty soup is often served with bread, ensuring a warm feeling while you are tasting it.

Pide (Turkish Flatbread or Pizza):

One of the most required and popular Turkish food, these boat-shaped cakes are made with a slightly thicker dough and a variety of fillings. Pide tastes best when served hot. You can find it in many food places around the country and you can eat it as an appetizer or main course. Pide includes variety of meats, fresh vegetables, boiled spinach, eggs and spicy chorizo ​​cheese. The dough is then baked in the oven at a high temperature. According to many, this food is the closest thing to pizza.

Lahmacun (Thin Flatbread Pizza):

It is quite looks like a pizza but with a different components, Lahmacun is popular throughout the country as a street food or kebab appetizer. It consists of crispy bread with seasoned minced meat. The sauce can be any type of salad, sprinkled with lemon juice. It can be eaten by splitting, folding in half or rolling up. It is Turkish food full of flavours which they are belong to Mediterranean spices.

Cig kofte:

Originally from Sanliurfa city, Cig kofte is made from the original recipe of raw ground beef (sig) mixed with wheat, tomato paste, onion, garlic, pepper and Turkish spices. The strangest thing about this food is its preparation, kneading the mixture until it is ready, and when it sticks, it is determined by throwing a piece on the roof until it is ripe.

Manti (Dumplings):

Manti is the Turkish food which same as ravioli, but with a unique flavour and composition. Mini ravioli are boiled dumplings filled with lamb or beef and dressed with a variety of spices. Is usually served with garlic yogurt, flavoured butter, and flavoured tomato sauce, topped with mint and chili flakes.

Kofte (Meatballs):

Basically Turkey’s version of meatballs are meatballs made from lightly cooked lamb or beef, and are served and shaped in a variety of ways. Some prefer to add fresh herbs like mint and parsley to the meat, while others prefer to add onions and spices. Although they are often found stewed, rolled and fried, in salads or sandwiches, we recommend trying the original barbecue with rice, also there is a vegetarian version made with chickpeas and vegetables. Kofta is a Turkish delicacy that can please a wide range of tastes, is undoubtedly one of the tastiest dishes in the country.

Doner:

For meat lovers, Doner is the go-to choice for Turkish gourmets. It made from, large slices of meat, shavings of beef, chicken or lamb, fresh vegetables and spices, folded like a sandwich. Usually doner is being considered as a fast food in turkey but also Doner can be served as a main course with rice, potatoes and salad. It can be served with Samon bread or Lavas bread it depends on the person.

Dolma:

Dolma is a Turkish food that is usually served as a main food. In addition to being served as a main dish, dolma is also often found in Turkish appetizers. This Turkish dish is also popular in the Balkan countries and is believed to have originated in the 17th century. He also highlighted the rich history behind Turkish cuisine.

It consists of stuffed vegetables or grape leaves and a mixture of onions and rice. The vegetables used to make dolma are usually peppers, courgettes, tomatoes and aubergines. But the most popular version of the dish includes grape leaves instead of vegetables.

Kokoreç (Wrapped Lamb or Goat Offal):

Kokoreç is the most wired Turkish food is known as a hangover, often sold by street vendors. It is made of various goat or lamb organs wrapped in pods.  This is one of the most distinctive and unique Turkish dishes you will have the opportunity to try while traveling around the country. Kokoreç may not be for the faint of heart, but its unique and delicious flavour has been enjoyed by Turks for centuries.

Kokoreç is offal marinated in lemon juice, olive oil, thyme, salt and pepper. It is then wrapped in wraps and grilled horizontally on a rotating spit. The meat is cooked until golden and crispy on the outside, is usually served with crepes, pickles or pickled peppers.

Iskander Kebab:

This Turkish dish is especially popular in north-western Turkey. Grilled lamb chops with tomato sauce and served with pide bread. This dish also includes melted butter and yogurt by adding melted butter and tomato sauce to the plate to add flavour. It is a delicious food that is served hot and is usually prepared in winter.

Nohutlu Pilav (Rice Pilaf with Chickpeas):

Nohutlu Pilaf can be eaten both as a main course and as a side dish. Its main ingredients are rice with chickpeas and chicken. Nohutlu Pilav may be a simple dish, but it is very filling and nutritious. Layers of chickpeas and rice are piled high on top of the roasted chicken blend well with the flavours of the rice and chickpeas. Usually sold as street food with pieces of chicken.

Turkish Desserts:

Turkish desserts are worth trying and will not leave you unsatisfied because of their variety and the assortment of dishes especially by the flavour that can take your heart while tasting.

Most of you probably know the famous baklava, a Turkish delight, for some kunefe, but you will find that Turkish cuisine also makes amazing desserts, such as pumpkin, cheese and even chicken breast.

In Turkey, desserts are usually eaten between meals and in the afternoon with tea or coffee Turkish coffee, most Turkish desserts are found in other countries in the region (Greece, the Balkans, Armenia, Lebanon, Israel and Syria) due to the shared history of the Byzantine and Ottoman empires.

Baklava:

Turkey’s most famous dessert which It has wide popularity among the people. Baklava is a pastry dessert rich in syrup and is undoubtedly, it is a sweet and sticky pastry made from layers of puff pastry separated by melted oil and butter, and traditionally filled with chopped nuts. Everything is preserved with honey or syrup.

Gullac (Rose Pudding):

Gullac has a unique texture taste, Gullac dessert is usually prepared during Ramadan. It is made with pasta, rose water, milk, pomegranate seeds and walnuts, some variations of this dish include various fillings such as nuts and dried fruits. In both way, this delicious Turkish desert must be tried when one has a chance to visit Turkey.

Kunefe:

Kunefe dessert may take time and effort, but it’s definitely worth the wait, Kunafa is a sweet and sticky delicacy that is very popular in Middle Eastern countries. The rolled dough is soaked in traditional syrup and topped with special cheese, nuts or cream, usually pistachios are sprinkled on desserts.

Conclusion:

Turkish cuisine is one of the richest in the world and will contribute a lot to the brand image of the destination through proper positioning and creating an attractive image. Turkish cuisine is one of the few popular cuisines in the world, and is one of the three main cuisines along with Chinese and French cuisine.

Turkish cuisine includes a variety of foods, starting from pastries which taking the first place in Turkish food, also bread is the main component of food. It offers a variety of kebabs and some meat dishes. Onions and tomato paste are essential ingredients in all Turkish dishes. Oil is very important in Turkish cooking. Butter is used in meat dishes, pies and vegetable dishes without meat. Olive oil is used in vegetable dishes depending on the need and condition, but it is mainly used in pans.

When it comes to Turkish cuisine, everything become delicious and comprehensive due to that Turkish cuisines extends and varies of Istanbul, Bursa, Izmir and the rest of Anatolia inherited many elements of Ottoman court cuisine.