An Overviev of The Turkish Cuisine
A glance at the World cuisine, Turkish cuisine is
viewed as having an important place. Surely , It
has been effected accumulations that
brought by centuries, affects of
civilisations and various geographies. This wealth is evident in the rich
variety of foods.
Nutritional culture varies from region to region and
even from city to city of Turkish geography. When it is
looked at to the east , it is seen more meat and cereal-based diet.
But in the west vegetables and herbal diet come into
prominence. Lightness of
Olive oil reigns supreme on the Mediterranean coast but butter is used inside and Eastern Anatolia mainly. In the Turks Peninsula,the fish dishes have been developed especially in
the Aegean and Black Sea Regions. “Hamsi” is a
kind of fish that the most popular one
in the Black Sea region.Even if It's done delicious soup by using hamsi.
Different kind of cheeses is produced belong to each
region.And It's done "kuymak" that has been warm starter or named of
"künefe"that has been kind of sweet with syrup by using special
cheeses.
Tarhana is a kind of soup material that is made by
using yoğurt, tomatoes, flour and spice, parsley and mint. It has been done in
middle Anatolia in Turkey because of conductive, dry weather conditions.Vegetables
like eggplant and pepper are dried in the summer time naturally and they are
used in winter time.
Dried fruits are most common in East Anatolia. There has taken a large place in dried apricot in a big part of Turkey."Pestil"
and "köme" (covered walnut that is in the center of this) are
prepared in the autumn and used as a
store of vitamins and calories in the cold months in winter that made using mulberry, pear, apple .
Traditional specialities of Turkish cuisine has been
developed at the Ottoman court. And
that's why this cuisine has been recognised in the world.
