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Turkish cuisine
 Turkish cuisine is largely the heritage of Ottoman cuisine.It can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia , creating a vast array of specialities- many with strong regional associations.
 Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine  is based on corn and anchovies. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. 
Turkish breakfast consists of cheese , butter, olives, eggs, tomatoes, cucumbers, green peppers, reçel  and honey usually consumed on top of kaymak. Sucuk , pastırma,  simit, and even soups can be taken as a morning meal in Turkey. Perhaps more so than traditional breads such as pide, a crusty white loaf is widely consumed. A common Turkish speciality for breakfast is called menemen, which is prepared with roasted tomatoes, peppers, olive oil and eggs. Turkish Tea is served at breakfast. 

Turkish people generally prefer to eat at home. A typical meal starts with soup , followed by a dish made with vegetables or legumes boiled in a pot, then rice or bulgur pilaf in addition of a salad or yogurt and minced . Another typical meal is dried beans cooked with meat or pastırma mixed or eaten with rice pilav and cacık. Many major foreign fast food chains have opened all over Turkey but people still rely primarily on the rich and extensive dishes of the Turkish cuisine. In Summer, many Turkish prefer a lighter meal consisting of seasonal vegetables and fruits. A summer meal is usually made up of fried vegetables. In the Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, dates fact, apples, grapes, and figs are the most frequently used fruits  in Turkish cuisine.

Recipe of Turkish Adana kebab

  1. 1 onion, finely chopped
  2. 1 chilli pepper, finely chopped ( a red chilli with a good kick of heat) 
  3. 2 cloves garlic, crushed to a paste with rock salt
  4. 1 chopped parsley
  5. 1 teaspoon of hot paprika
  6. 1 teaspoon of ground sumac (sumac is a sweet/sour spice used widely in Turkish cuisine)
  7. Salt & ground black pepper. 
  8. A squeeze of lemon juice. 
Mix all of the ingredients together in a bowl. Now Knead and squish the mixture in your hands so that the ingredients are evenly mixed. Split the mixture into 4 equal portions and roll into balls. Now take a metal skewer and push it through the middle of the ball. Hold the skewer with one hand and use your other hand to push the skewered meat into a long sausage shape. Place the Adana kebab skewers onto a hot barbecue or grill and cook until well browned. 


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