Among the world’s best cuisines, Turkish food stands among those of France, China, Italy, and other greats. Turkey’s cuisine, like the country’s cultural mosaic, is a vibrant mix of flavours and styles. Turkey’s cuisine has developed throughout the ages, influenced by the country’s rich past as the former home of the Byzantine and Ottoman Empires. The varied cuisine of Turkey is a reflection of the country’s many regional cuisines.
Regional cuisines have been influenced, in part, by the accessibility of a variety of Turkish dishes in various areas. Because of the region’s frequent rainfall, the Eastern Black Sea area, for example, is not suitable for wheat farming; as a result, locals there have evolved cuisines that depend heavily on maize and cornflour. Similarly, kebabs have become synonymous with the Southeastern Anatolian area, which is well-known for its abundance of animals. Famous vegetable meals and herbs prepared with olive oil come from the Aegean area, whereas Thrace is where you’ll find the best pastries.
Many Turks from different regions have historically made the journey to Istanbul in pursuit of employment. Because of this, Istanbul has become the cultural centre of Turkey, showcasing the most exquisite Turkish cuisines from each area in its distinct cuisine. Turkish restaurant Birmingham serves Turkish food so you can enjoy Turkish food in the UK.
Meal and Food customs in Turkey
There were two daily meals for the Ottoman Turks. The first meal was more like brunch since it was eaten between breakfast and lunch. Meat dishes, such as stuffed eggplant or bulgur pilaf with vegetable accompaniments, were often offered for the second meal of the day, which might occur at any time between late afternoon and evening.
Turks choose healthy options
Because so many dishes in Turkish cuisine are based on the abundance of seasonal food, they are naturally nutritious and well-balanced. Produced in many parts of the nation, fresh fruits and vegetables, eggs, dairy products, and meat are consistently good in quality and taste. Besides being tasty, the herbs and spices used in Turkish cooking contain antioxidant characteristics that help reduce cholesterol, flush out pollutants, and strengthen the immune system. In the Aegean and other sparsely populated places, wild herbs are sought for their supposed health and medical virtues, while fresh herbs like dill, parsley, and rosemary are often used to flavour food. Red pepper flakes, sumac, and ginger are just a few examples of spices used both as seasonings and in alternative medicine.
Olive oil has long been used in cooking and preservation because of its high antioxidant content and high concentration of healthy monounsaturated fats. Essential fatty acids may be found in abundance in a diet that includes plenty of fresh fish and other seafood. Turkish food has several positive health effects, some of which are listed here. Visit Türkiye and take advantage of the country’s traditional cuisine, where you’ll find new flavours and health benefits.
Use of herbs and spice
Fresh, leafy herbs are used extensively in Turkish cookery, contributing both taste and health advantages. Because of their high vitamin and mineral content, the wild plants of Turkey are commonly used to treat inflammation. You may find several very sought-after regional herbs at spice stores and farmers’ markets around the Aegean and central Anatolia (aktars). Spices and the marketplaces where they are sold are fundamental to Turkish cooking and culture. Spices may be found everywhere, from the Istanbul Spice Bazaar to the family kitchen. Many spices used for flavouring are also rich sources of vitamins, minerals, protective antioxidants, and substances that may reduce inflammation. When ginger powder, cinnamon, and chilli powder are combined with a small amount of honey, they may relieve a sore throat. This strong treatment, which uses commonplace ingredients and provides a jolt of flavour in addition to a wealth of vitamins and minerals, is uniquely Turkish.
Important ingredients which you cannot miss
Sumac
The fruit of an Anatolian tree, known as a sumac, is often used in the form of dried, powdered spice. Powdered, it adds a beautiful maroon colour and a little lemony tinge to whatever it’s sprinkled over. It’s great for adding tang to a meal that needs it. In hummus, of course, but also on grilled meat, fish, dumplings with yoghurt, kebabs, and several salads in Turkish cooking. In traditional Turkish eateries, ground sumac is commonly served in tiny bowls as the primary condiment.
Yogurt
Turkey’s cuisine relies heavily on yoghurt, which is used to enhance the acidity, creaminess, and tartness of any given meal. The food may be eaten on its own or as a side dish. A Turkish supper is not complete without a dish that features yoghurt as the star component. If not, a small serving of plain yoghurt on the side is almost obligatory. Yogurt is a staple ingredient in many of their dishes, including soups, desserts, and the national drink, ayran. It’s a drink made by combining cold yoghurt, salt, and occasionally mint. Don’t miss out on this amazing nation on your travels!
Mint
Turkey’s traditional drink, ayran, has mint. However, that’s just the start. In addition to lamb, mutton, poultry, and fish, salads also benefit from the use of mint in Turkish cooking. There is a market for both fresh and dried versions. Cacik, a cooling sauce composed of yoghurt, water, mint, and sliced cucumbers, is served with meat dishes.
Tahini
Tahini, a sesame seed spread, is prepared by toasting, grinding, and dehulling the seeds. It’s a staple in many other kinds of food, including Lebanese, Armenian, Iranian, Greek, and Israeli. Tahini is used to make a meal called “tahin-pekmez” in Turkey, which consists of tahini and pomegranate molasses. It’s often eaten for breakfast as a spread or dip with Turkish or Arabic bread due to its high-calorie content. And you may use whatever kind of bread you choose to serve it with. You may also have tahin-pekmez as a sweet treat after a meal. In Turkish cuisine, tahini is used in a variety of ways, such as as a sauce base, a filling ingredient, or in a dough preparation.
Conclusion
Food cooked with passion and love is called Turk food. They love home-cooked food and make it with passion. They use fresh and healthy ingredients, and that’s why food has become popular. They have special spices, and with all spices, they use special techniques.
