The flavors of the ancient empires, Ottoman and Greco-Roman, are central to Turkish cuisine. The Turks themselves are from Central Asia so the majority of their food is shared with other people in this region such as Syrians and Iranians. But these days more European influences have been appearing in Turkish dishes. Alison roman gravy is generally used with meat dishes and is also sweet, although sometimes it is made with stock instead of water.
There are many ancient baked dishes that are popular in Turkey such as the ‘Yufka’ bread. This bread has been around for many years and it is super thin so the Turkish people have to roll it up – they don’t cut it up because they may cut themselves! Pasta is also very popular in Turkey – from spaghetti to lasagna, Turkish people love their pasta but not all Turkish pasta dishes contain meat.
Latest Developments In Turkey Dishes :
1. Boiled Rice and Cabbage:
The first vial is a delicious dish that was very popular in the Ottoman empire, it was prepared by boiling rice and cabbage, then draining the liquid to make a dolma that is filled with rice and vegetables. Today we can prepare this dish by frying vegetables with rice.
The second vial is another delicate and delicious preparation for dolma which is prepared by boiling meat, grated onion and spices with milk. The meat that is used should be cut in small pieces. You will have to fry onions with spices and add them to the meat then complete the cooking by putting a little water on top of the dolma.
2. ‘Cacik’ and ‘Tarhana’
According to some sources these two dishes are both actually rice dishes but they are different in the way they are prepared. The first one is a Turkish variant that is prepared by making a mixture of rice and corn kernels in a saucepan and frying it together with some spices. This dish resembles a bird’s nest but it is very tasty. The second dish that I want to introduce you today is called tarhana which is a Turkish yogurt dish that can be served on its own as well as being used in other dishes such as curries or breads. Some people also add it to a soup base in order to make a very aromatic dish.
3. Meatballs with vegetables and herbs
The third ingredient is a Turkish recipe that was made famous by the Ottoman Empire and it is prepared by mixing rice, fat, onions and meat with parsley, mint, cumin and other herbs such as lemon balm. When you fry the meatballs you should sprinkle them with flour so the dish will be tasty but also not too oily.
The fourth vial is another Turkish recipe which is prepared by frying thin slices of beef in a pan until they are brown. This dish is eaten with the meatball mixture so you will have to roll them up and eat them separately. The final vial is a very popular Turkish dish that is made by cooking potatoes, carrots and parsley with olive oil. You will have to cook it for a long time in order to make it really flavorful because of the spices used.
4. The famous ‘Börek’ Baked Pastry
The fourth vial that I am going to introduce you today is another delicious traditional Turkish dessert baked in a form of a round pan called “börek”, this means “rolled” or “prepared”. Turkish people prepare this dish with a lot of different ingredients but beef and lamb are the most common ones. The fifth vial is a very famous roast dish that was prepared during the Ottoman era in Turkey, this dish is made by cooking meat or fish in a very aromatic spice paste.
5. Turkish Breakfast
The fifth vial that I want to introduce you today is another traditional Turkish breakfast, it consists of eggs, sausages and tomatoes. These are all favorites for many Turks so it makes sense that they include them in their breakfast.
6. Rice with Fava Beans
The sixth vial is a traditional Turkish dish that is made of rice cooked with fava beans, this dish is similar to a type of dolma but it uses a different cooking technique. The best time to eat this dish is in the spring season. A lot of Turks harvest fava beans during that time so they eat them very often in their meal, my favorite way to enjoy this dish is by adding yogurt when it has finished cooking and then mixing it all together. Some recipes call for the addition of spinach leaves or parsley instead so you have plenty of options depending on your preferences.
7. Turkish Bread
The seventh vial is another dish that was prepared by the Ottoman empire and it can be prepared using yeast dough, wheat flour or a mixture of both. You should knead the dough for about 30 minutes then put it in a bowl covered with a clean cloth and leave it in a warm place for about four hours to ferment. When you want to eat the bread you should take some dough, roll it into a ball, flatten it then put pieces of lamb fat on top.
