| An Introduction to Turkish Cuisine |
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The variety of dishes that make up the cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft involved offer enough material for life-long study and enjoyment...
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| "Meze" Dishes to Acoompany the Spirits |
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In Turkey, despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor...
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| A Nurturing Environment |
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Early historical documen s show hat the basic structure of Turkish cuisine was already established during the Nomadic Period and in the first settled Turkish States of Asia. Culinary attitudes towards meat...
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| A Repertoire of Food from the Great-Food Places |
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A survey of the types of dishes according to their ingredients may be helpful to explain the basic structure of Turkish cuisine. Otherwise there may appear ...
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| Beverages: Beyond the Turkish Coffee and “Ayran” |
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Volumes have been written about the Turkish coffee; its history, its significance in social life, and the ambiance of the ubiquitous coffee houses. Without some understanding of this background, it is easy to be disappointed ...
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| Contemporary Concerns: Diet and Health |
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As modernity takes hold, traditions are falling to one side. Spirituality as a guide for conduct in everyday life is something of the past; now we turn to Science for ...
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| Food and Spirituality |
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Food and dietary practices have always played an important part in religion. Among them, Islam is perhaps known to impose the most ...
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| Food Protocol for the Culturally Correct |
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Eating is taken very seriously in Turkey It is inconceivable for household members to eat alone, raid the refrigerator...
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| Grains: Bread to Börek |
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The foundation of Turkish food is, if anything, dough made of wheat flour. Besides “ekmek” (ordinary white bread), “pide” (flat bread), “simit” (sesame seed rings)...
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| Grilled Meats |
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;“Kebab” is another category of food which, like the borek, is typically Turkish dating back to the time when the nomadic ....
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| Kitchen of the Imperial Palace |
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The importance of culinary art to the Ottoman Sultans is evident to every visitor to Topkapi Palace. The huge kitchens were
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| Raki |
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Raki is a non-sweet usually anise-flavored apéritif that is produced by twice...
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| Seafood |
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Four seas (the Black Sea, the Sea of Marmara, the Aegean, and the Mediterranean) surround the Turkish landscape. Residents of the coastal ...
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| The Real Story of Sweets: Beyond Baklava |
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The most well-known sweets associated with Turkish Cuisine are Turkish Delight, and baklava, giving the impression...
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| Vegetables |
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Along with grains, vegetables are also consumed in large quantities in the Turkish diet. The simplest and most basic type of...
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