TURKISH GASTRONOMY

Turkish Cuisine:

"At the crossroads of Europe and Asia, west of Iran, in Upper Mesopotamia on the extreme borders of the Middle East and on the shores of the Mediterranean and the Aegean Sea, the geographical location of Turkey presents extremely rich diverse facets. "

After having brewed their customs and traditions of shamanist stock with the Chinese, Indians and Iranians, the Turkish people found themselves in the 11th century at the gates of Asia Minor, cradle and place of passage of several civilizations such as the Hittites, the Louvites, the Hurrites and the Scythians. The Turks are also imbued with Western civilization composed by the Phoenicians, Greeks, Romans and Byzantines and kneaded with Muslim influence, thus mixing Eastern and Western know-how.

This is how Turkish cuisine is made up of a particularly rich synthesis. At the heart of Armenian, Jewish, Kurdish, Circassian, Arab, Russian, Balkan and Greek influences, Istanbul remains the gastronomic center of the country with certain specialties that can only be found in the former Ottoman capital.

A tour of Turkey makes it possible to establish a Prévert inventory of the culinary specificities of each region. Whether at the market, at the inhabitant's or in the different types of restaurants, the smells, colors and varieties of spices used in traditional cuisine are omnipresent.

On the Aegean coast, "zeytinyagli", dishes prepared in olive oil are in the spotlight and tasted as starters.

Fish also have pride of place, as do the various herbs harvested in the hinterland and used to compose salads and dishes with original flavors.

Turkey is a crossroads between Europe, Asia and the East. This unique geographical location combined with the migrations of Turks over the centuries from Central Asia to Europe has shaped the identity of its gastronomy. The reciprocal influence between Turkey and neighboring countries (Greece, Middle East, Balkans, Iran, Armenia ...) make it possible to find many common dishes in these cuisines such as for example dolmas, boreks, mezzés, kebabs and mantis.

The great diversity of fauna and flora in Turkey has also contributed to a great diversity of regional cuisines.

Western Turkish and Aegean cuisine is based on the remnants of Ottoman court cuisine with a preference for rice over bulgur. The use of spices is less. In this region, seafood is abundant and can be enjoyed all year round. The main dishes of this region are dolmas, mezzes and seafood.

The cuisine of the Black Sea is also strongly based on seafood and finds its influence in the cuisine of the Balkans and Slavic countries. The main dishes of this region are pides (Turkish pizza), fish and dry white beans (kuru fasülye) as well as cheeses.

Anatolian and South East Turkish cuisine is known for its kebabs (grilled meat in Turkish), mezzes, spices and desserts including the famous baklava.

Raki, a traditional anise-based alcohol, usually accompanies these delicacies.

On the Mediterranean coast, fish products are available to your taste buds but also mingle with various regional kebap dishes such as Adana.

In Central Anatolia, Turkey's breadbasket, the specialties are composed mainly of cereal products used as accompaniments but also to make pasta of various "stuffed" with cheese, meat or vegetables such as börek and pide mais also the "manti", a kind of ravioli often stuffed with meat, topped with a yogurt and garlic sauce.

Lamb meat is also used as a component of choice in the preparation of delicious dishes such as "tandir" or "firin kebabi" offering a fondant due to prolonged cooking for several hours.

The vegetables also produced in abundance in this region allow the realization of "çorba" (soups) and dishes with particular tastes.

The Gaziantep region is one of the top three in terms of Turkish gastronomy. Whether it's the "meze", these small cold or hot dishes served in abundance, or the endless varieties of kebap and often spicy meat dishes, it is a symphony of flavors that is offered here for the greatest happiness. amateurs.

Of course, the meal will always end with a pistachio-based dessert or with a "kunefe", a specialty made from a paste of angel hair and baked cheese.

A little further to the south-west, on the border with Syria, is another high place of gastronomy, Hatay and its surroundings. The influences here come from the close neighbor but also from the importance of the Syriac community. This is the opportunity to discover unique and refined dishes.

In eastern Turkey, a high-altitude region with harsh winters, dishes are often made with flour, but also cheese and dairy products.

Going up towards the Black Sea, we discover the different varieties of fried foods and fish served in different ways but also dishes based on vegetables such as cabbage or cheese specialties which make them consistent dishes for these regions where the work in the field. outdoors requires a rich diet.

Returning to Istanbul, another haute cuisine is required in Bursa, homeland of the "iskender kebab", these thin strips of meat served with yogurt and drizzled with clarified butter seasoned with chilli.

The places to eat are diverse and varied, ranging from "lokanta" offering an assortment of dishes like at home to "meyhane", the famous taverns where musicians also come to entertain you, through fish restaurants or "köfteci ", there is something for everyone according to their desires and their purse.

Whether it is from any part of the country, the "çay" - tea - originating in the region of Rize in the eastern Black Sea, is served throughout the day.

Turkish coffee is also part of the country's culture and may allow you, after tasting it, to discover your future thanks to the talents of a "falci", the coffee grounds reader. Afiyet olsun! May all of this do you good!

When we speak of Turkish cuisine, it comes to the mind of a Westerner all those little "Kebab" restaurants that are found all over Europe and which, unfortunately, are far from representing the best examples of Turkish cuisine.

"Kebab" means "grilled meat". It is found in the star dish "Döner Kebab" or in spicy grills such as "Adana Kebab", "Urfa Kebab" etc. However, this name can be misleading because there are dishes cooked with meat that the we also call "Kebab" as you will see. The "Döner Kebab" whose translation is the "rotating Kebab", is an agglomeration of meat cut into slices a few millimeters thick then stacked on a vertical spit which turns in front of a charcoal fire and, once cooked, cut vertically into thin strips. There are several varieties served with tomato sauce, yogurt, "pide" (Turkish flat bread) etc ...In Turkey, the best known is the "Iskender Kebab" 

Still in the category of "Kebab", we can cite the "Adana Kebab" and "Urfa Kebab" which are the great specialties of the cuisine of South-East Turkey. These are flat and thick skewers made from minced and spiced mutton and which are grilled over a charcoal fire. 

Among the "Kebab" in ready meals, the best is undoubtedly the "Begendili Kebab": it comes in the form of small pieces of veal meat cooked in a tomato sauce and served on a bed of grilled eggplants over a wood fire. then peeled and mashed before being mixed with a béchamel sauce and cheese. 

Another very original dish is the "Testi Kebab" which is a specialty of Central Anatolia. This dish has its peculiarity in its cooking method: veal is simmered with seasonal fruit and other ingredients in a closed terracotta jug.

In order to be able to serve this dish, the cook must break the neck of the jug which keeps all the flavor of the food,

Eggplants hold a special place in Turkish cuisine. Especially in summer, it is difficult to imagine a meal without eggplant and watermelon.

In addition, in the summer, tomatoes, cucumbers, cottage cheese, yogurt and fried vegetables served with tomato sauce or yogurt sauce are regulars at a traditional table.

The most popular eggplant-based dish is undoubtedly the "Karniyarik": it is whole eggplant split lengthwise that has been browned in olive oil and then stuffed with minced meat cooked with onion, tomato and pepper. A "Karniyarik" is usually eaten accompanied by a rice pilaf with tomatoes, and a "cacik" which is composed of yogurt with cucumber and mint. 

Another eggplant dish prepared with olive oil but which is eaten cold like all the dishes of Turkish cuisine called "Zeytinyagli" is "Imam bayildi": whole eggplants split in the direction of the length that has been browned in olive oil are this time stuffed with onion, garlic, parsley, tomato and pepper. A light and delicious flavor, ideal for a summer meal.

The "Börek" are puff pastry filled with cheese, spinach, minced meat or even with potatoes, then cooked in the frying pan or in the oven. You will find many varieties of "Börek" throughout your trip as wheat flour is a staple food for Turks.

"Kadin Budu Köfte" are meatballs and rice, coated with breadcrumbs and then fried. They are so good and light that we can eat several without realizing it.

It is rare to travel to Turkey without eating "Dolma" (the stuffed). They are either vegetables stuffed with meat and sauce that are eaten hot as a main course, or stuffed vegetables made with rice, pine nuts, raisins, onions and various spices, cooked in olive oil and which are eaten cold as a starter. The "Dolma" can be made with tomatoes, peppers, zucchini and eggplants or with vine, cabbage and chard leaves in which the stuffing is rolled.

Of course what we quote here, not to mention the pastries and other desserts, represents only a small range of the specialties offered by Turkish cuisine that you will discover during your trip to Turkey.

Now it's up to you to choose from the multitude of circuits and outings that we offer, in order to best discover the flavors of Anatolia