Turkish cuisine
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2008-07-12T22:02:27Z
Lambiam
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/* Turkish pilaf(s) and pastas */ some elaboration
'''Turkish cuisine''' is largely the heritage of [[Ottoman cuisine]], which can be described as a fusion and refinement of [[Central Asian cuisine|Central Asian]], [[Middle Eastern cuisine|Middle Eastern]] and [[Balkan cuisine|Balkan]] cuisines.<ref>Nur İlkin - A Taste of Turkish cuisine</ref> Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from [[Middle Eastern cuisine]]s, along with traditional [[Turkic peoples|Turkic]] elements from [[Central Asia]] such as [[yogurt]]. The [[Ottoman Empire]] indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain varying selections from the vast array of Ottoman dishes.
[[Image:Turkishcoffee.jpg|right|thumb|250px|A cup of [[Turkish coffee]]]]
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The [[Black Sea]] region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—[[Urfa]], [[Gaziantep]] and [[Adana]]—is famous for its [[kebab]]s, ''[[meze]]s'' and dough-based desserts such as ''[[baklava]]'', ''[[Kanafeh|kadayıf]]'' and ''künefe''. Especially in the western parts of Turkey, where olive trees are grown abundantly, [[olive oil]] is the major type of oil used for cooking.<ref name="multiple">[http://www.bpe.com/food/ethnic_cusine/turkey.htm Ethnic Cuisine - Turkey by Terrie Wright Chrones]</ref> The cuisines of the [[Aegean Region, Turkey|Aegean]], [[Marmara Region, Turkey|Marmara]] and [[Mediterranean Region, Turkey|Mediterranean]] regions display basic characteristics of [[Mediterranean cuisine]] as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pastry specialities such as ''[[keşkek]]'' (kashkak), ''[[mantı]]'' (especially of [[Kayseri]]) and ''[[gözleme]]''.
The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between [[Urfa kebab]] and [[Adana Kebab|Adana kebab]] is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
==Turkish culinary customs==
[[Image:Döner kebab.jpg|thumb|200px|Döner kebab sandwich served in a thick pita.]]
===Breakfast===
A typical Turkish [[breakfast]] consists of cheese (''[[beyaz peynir]]'', ''[[kaşar]]'' etc.), butter, olives, eggs, tomatoes, cucumbers, green peppers, ''reçel'' (jam/marmalade; a preserve of whole fruits) and honey. ''[[Sucuk]]''/''[[sujuk]]'' (spicy Turkish sausage), ''[[pastırma]]'', ''[[börek]]'', ''[[simit]]'', ''[[poğaça]]'' and even soups can be taken as a morning meal in Turkey. A common Turkish speciality for breakfast is called ''[[menemen]]'', which is prepared with roasted tomatoes, peppers, olive oil and eggs. Invariably, [[black tea]] is served at breakfast. Coffee has affected Turkish culture so much that the Turkish word for breakfast, "kahvaltı" literally means "before coffee" (kahve 'coffee' altı 'before').
===Eating out===
Although fast food is gaining popularity and many major fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of the Turkish cuisine. In addition, some traditional Turkish foods, especially ''[[köfte]]'', ''[[döner]]'', ''[[börek]]'' and ''gözleme'' are often served in fast food style in Turkey. Eating out has always been common in large commercial cities. ''Esnaf lokantasi'' (meaning restaurants for shopkeepers and tradesman) are widespread, serving traditional Turkish home cooking at affordable prices.
===Summer cuisine===
In the hot summer, many Turks prefer to have a lighter meal with summer vegetables and fruits. A summer meal is usually made up of fried vegetables (aubergines, potatoes, courgettes, green peppers) served with yoghurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, and summer helva, which is lighter and less sweet than regular helva.
===Key ingredients===
Frequently-used ingredients in Turkish specialities include: meat, [[eggplant]]s, [[bell pepper|green peppers]], [[onion]]s, [[garlic]], [[lentil]]s, [[bean]]s, [[tomato]]es. Nuts, especially [[pistachio]]s, [[pine nut]]s, [[almond]]s, [[hazelnut]]s, and [[walnut]]s, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the [[Spice Bazaar, Istanbul|Spice Bazaar]] (''Mısır Çarşısı''). Preferred [[spice]]s and [[herb]]s include [[parsley]], [[cumin]], [[black pepper]], [[paprika]], [[mentha|mint]], [[oregano]] and [[thyme]].
===Oils and fats===
[[Butter]] or [[margarine]], [[olive oil]], [[sunflower oil]] and [[corn oil]] are widely used for cooking. ''Kuyruk yağı'' (tail fat of [[sheep]]) is used mainly in kebabs and meat dishes. [[Sesame]], [[hazelnut]] and [[walnut]] oils are used as well.
===Use of fruit===
In the Ottoman cuisine, the combination of fruit with meat was quite frequent. [[Plum]]s, [[apricot]]s, [[apple]]s, [[grape]]s, and [[fig]]s are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, ''[[compote|komposto]]'' (compote) or ''[[hoşaf]]'' (from Persian, literally meaning, nice water) are among the main side dishes to meat or pilav. ''[[Dolma]]'' and pilaf usually contain currants or raisins. ''Etli yaprak sarma'' (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.
[[Image:Simit-2x.JPG|thumb|right|250px|[[Simit]] is a circular bread with sesame seeds.]]
===Use of eggplant===
[[Eggplant]] (Turkish: patlıcan) has a special place in the Turkish cuisine. It is combined with minced meat in ''[[karnıyarık]]''. As a speciality of eastern Turkey, there are ''patlıcan kebabs'', such as ''Tokat Kebab'', a specialty of [[Tokat Province|Tokat]] province or Antep's eggplant kebab. In a large number of ''mezes'', side-dishes or main dishes, including ''şakşuka'', ''[[Baba ghanoush|patlıcan salatası]]'' ("eggplant salad", an eggplant purée/dip), ''patlıcan dolma'' ("filled eggplant"), ''hünkâr beğendi'' (eggplant purée prepared with cheese and traditionally served with lamb stew), ''[[imam bayildi]]'', and ''[[moussaka]]'', eggplant appears to be the major element. It is also used for making aubergine jam ("Patlıcan reçeli") in [[Antalya]] province.
===Meats===
Milk-fed [[Domestic sheep|lambs]], the most popular source of meat, have a very low yield today. For example ''Kuzu çevirme'', cooking the milk-fed lamb by turning it above fire, once an important ceremony, cannot be seen anymore. In some regions, meat, which was mostly eaten only at wedding ceremonies or during the ''Kurban Bayramı''(''[[Eid ul-Adha]]'') as ''etli pilav'' ([[pilaf]] with meat), became a part of the daily diet after the introduction of industrial production. [[Veal]], which was usually shunned, became widespread. However, the main use of meat at cooking is still putting minced meat into [[vegetable]] dishes, thus attaining names such as ''kıymalı fasulye'' (bean with minced meat) or ''kıymalı ıspanak'' (spinach with minced meat, which is almost all times served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (''sardalya'') or anchovies (''hamsi'') is widespread. Combining meat with vegetables or rice or putting meat in soups or in Turkish salty pastries ''[[börek]]'' or gözleme is typical.
==Dairy products==
[[Yoghurt]] is an important element in Turkish cuisine.<ref name="multiple" /> In fact, the English word yoghurt or yogurt derives from the Turkish word ''yoğurt''. Yoghurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), ''meze'' and a speciality called ''mantı'' (folded triangles of dough containing minced meat). In villages, yoghurt is regularly eaten with rice or bread. A thicker, higher-fat variety, ''süzme yoğurt'' or "strained yoghurt", is made by straining the yoghurt curds from the whey. One of the most common Turkish drinks, ''[[ayran]]'', is made from yoghurt. Also, yoghurt is often used in the preparation of cakes, some soups and pastries.
Turkey produces many varieties of [[cheese]], mostly from [[domestic sheep|sheep]]'s milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. The following is only a selection.
* [[Beyaz peynir]] is a salty cheese taking its name from its white color ("white cheese"). It is analogous to Greek ''[[feta]]''. This is produced in styles ranging from unmatured cheese curds to a quite strong mature version. It is eaten plain (e.g. as part of the traditional Turkish breakfast), used in salads, and incorporated into cooked foods such as ''[[menemen]]'', ''[[börek]]'' and ''[[pide]]''.
* [[Çökelek]] is one of two types of unsalted white cheese, made by boiling the whey left over from making ''beyaz peynir''. There are many regional varieties of ''çökelek''. Some are eaten fresh while others are preserved, either by storage in goatskin bags or pottery jars, or by drying in the sun. ''Kurut'' and ''keş'' are regional names for dried bricks of yoghurt made from low-fat milk or from ''çökelek'' made from buttermilk.<ref name=KCheese>{{Citation|url=http://forum.kusadasi.biz/thread1919.html| title=Turkish Cheeses| access_date=2007-12-07| date=06-02-2005}}</ref>
* [[Lor (food)|Lor]] is the other type of unsalted white cheese, similarly made from the whey left over from ''kaşar'' manufacture. Lor is used in traditional desserts made from unsalted cheese like ''höşmerim''.
* [[Kaşar]] is Turkey's other ubiquitous cheese, a moderately fatty sheep's cheese similar to the Greek ''[[kasseri]]''. Less matured kaşar, called fresh kaşar, is widely consumed as well.
* [[Kaşkaval]] is a wheel-shaped yellow sheep's cheese, similar to fresh kaşar. The name probably derives from the Italian ''[[caciocavallo]]''.
* [[Tulum]] is a sheep's cheese preserved in an animal skin bag ({{lang-tr|tulum}}, which is also the word for a [[Tulum (bagpipe)|traditional bagpipe]]). There are regional varieties of ''tulum peynir'' in such areas as İzmir, Ödemiş and Erzincan.<ref name=KCheese/>
* [[Otlu peynir]] ("herbed cheese") is produced in many areas, chiefly in East Anatolia. Traditionally sheep's or goat's milk is used, but more recently cow's milk ''otlu peynir'' has been produced. The type of herb used varies by region: in Van [[wild garlic]] is traditional; Bitlis ''otlu peynir'' contains a damp-loving herb known as ''sof otu''. In other areas horse mint (''[[Mentha longifolia]]'') and ''[[Pimpinella rhodentha]]'' are used.<ref name=KCheese/>
* [[Hellim]] ({{lang-gr|halloumi}}) is a salty, firm-textured cheese, generally with some mint added, made in [[Cyprus]]. In Turkey, it is common that hellim is fried in a pan with some olive oil.
* [[Gravyer]] (analogous to Swiss ''[[gruyere]]'') is produced in Turkey as well. Among others, [[Kars]] is famous for its graviera.
* [[Mihaliç peyniri]] or [[Kelle peyniri]] is a hard sheep's cheese that can be grated, like [[Parmesan cheese]]. Sometimes goat or cow milk is used. It is a specialty from [[Balıkesir]].
* [[Örgü peyniri]], "braided cheese", is a specialty from [[Diyarbakır]].
* [[Çerkez peyniri]], "[[Circassians|Circassian]] cheese", somewhat similar to mild [[cheddar cheese]].
==Soups==
A Turkish meal usually starts with a thin [[soup]] (''çorba''). Soups are usually named after their main ingredient, the most common types being [[lentil]], yoghurt, or wheat (often mashed) called [[mercimek]] çorbası and [[tarhana]] çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) [[İşkembe soup]] and [[paça]] çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;
* [[Tarhana]]
* [[Yayla]]
* [[Buğday aşı]]/[[Yoghurt]] soup/[[Ayran]] soup (which can be served hot or cold)
* [[Domates]] (Tomato soup)
* [[Mercimek]] (Lentil soup)
* [[Ezogelin]]
* [[Düğün]] (Wedding soup)
* [[İşkembe]]
* [[Paça]]
* [[Şehriye]]
* [[Fish]]
* [[Bademli Tavuk]] (Chicken soup with almond)
* [[Mahluta]]
* [[Yüksük]]
* [[Tutmaç]] (Lentil dish with noodles)
* [[Cabbage]] Soup (With lamb)
==Turkish bread==
* [[Corn]] bread
* [[Pide]] (a broad, round and flat bread made of wheat)-
* [[Lavash]]
* [[Tandır]] bread (baked on the inner walls of a round oven called [[tandoor|tandır]])
* [[Bazlama]]
* [[Simit]] (also known as "''gevrek''", another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade).
==Turkish pastries==
[[Image:Mantar Gozleme.jpg|thumb|right|300px|Tableside preparation of gözleme in a restaurant near [[Antalya]]]]
Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine.
The use of flattened dough is rooted in the early nomadic character of Central Asian Turks. [[Sac (cuisine)|Sac]], which has been described by some writers as a "primitive" instrument, was indeed a simple instrument; it was easy to carry and use it. However, that "primitive" instrument is the tool through which Turks baked rolled out dough. Both [[Sac (cuisine)|Sac]] and oklahu/[[oklava]] (the Turkish rod-style rolling pin) account for the invention of the layered dough style used in [[börek]] (especially in water pastry ''su böreği'', which can be described as a salty baklava with cheese filling), [[güllaç]] or [[baklava]].<ref>Perry Charles, 1994 87-91</ref>
[[Börek]] is the general name for salty pastries made with [[yufka]] (phyllo dough), which consists of very thin layers of dough. [[Su böreği]], made with boiled [[yufka]]/[[phyllo]] layers, cheese and parsley, is the most frequently eaten. [[Cheburek|Çiğ börek]] (also known as ''Tatar böreği'') is fried and stuffed with minced meat. [[Kol böreği]] is another well-known type of börek that takes its name from its shape, as do [[fincan]] (coffee cup), [[muska (pastry)|muska]] (talisman), [[Gül böreği]] (rose) or [[Sigara böreği]] (cigarette). Other traditional Turkish böreks include [[Talaş böreği]] (phyllo dough filled with vegetables and diced meat), [[Puf böreği]]. [[Laz]] böreği is a sweet type of börek, widespread in the Black Sea region.
[[Poğaça]] is the label name for dough based salty pastries. Likewise [[çörek]] is another label name used for both sweet and salty pastries.
[[Gözleme]] is a food typical in rural areas, made of [[lavash]] bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally [[sac]]).
[[Katmer]] is another traditional rolled out dough. It can be salty or sweet according to the filling.
[[Lahmacun]] (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomatoe, pepper, onion or garlic.
[[Pide]], which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), [[kasseri|kashar]] cheese, spinach, white cheese, pieces of meat, braised meat ([[kavurma]]), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
[[Açma]] is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast.
==Turkish pilaf(s) and pastas==
[[Image:Mantı.jpg|thumb|right|230px|[[Mantı]] with yoghurt and garlic, spiced with red pepper powder and melted butter.]]
It is a common belief that the taste of pilav comes from the butter and stock used for cooking it. However, nowadays most people prefer olive oil to butter.
* Sade pilav/[[pilaf]]: ordinary rice, which can accompany almost all dishes.
* Etli pilav: rice containing meat pieces.
* Nohutlu pilav: rice cooked with chickpeas
* [[İç pilav]]: rice with liver slices, currants, peanuts, chestnut, cinnamon and a variety of herbs
* Patlıcanlı pilav: rice with eggplant.
* [[Özbek pilavı]]: rice with lamb, onion, tomato, carrot.
* [[Acem pilavı]]: rice with lamb, cooked in meat broth with pistachios, cinnamon etc.<ref>Marianna Yerasimos - Ottoman cuisine</ref>
* [[Bulgur]] : a cereal food generally made of [[durum]] wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (''bulgur pilavı'') indicates that this is a kind of rice but it is, in fact, wheat.
* [[Perde pilavı]]: rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds.
* [[Mantı]]: Turkish pasta that consists of folded triangles of dough filled with minced meat, often with minced onions and parsley. It is typically served hot topped with garlic yoghurt and melted butter or warmed olive oil, and a range of spices such as oregano, dried [[mentha|mint]], ground [[sumac]], and [[red pepper]] powder. The combination of meat-filled dough with yoghurt differentiates it from other dumplings such as tortellini, ravioli, and Chinese wonton. Mantı is usually eaten as a main dish.
* [[Erişte]]: home made pasta is called erişte in Turkey. It can be combined with vegetables but it can also be used in soups and rice.
* [[Keşkek]], a meat and wheat (or barley) stew.
* [[Kuskus]], the Turkish version of couscous, which can be served with any meat dish or stew.
==Vegetarian dishes==
===Vegetable dishes===
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as [[spinach]], [[leek]], [[cauliflower]], [[artichoke]], [[cabbage]], [[celery]], [[eggplant]], green and red [[bell pepper]]s, [[string bean]] and [[jerusalem artichoke]]. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or [[tomato paste]]. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish ''sulu yemek'' literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil ''([[zeytinyağlılar]])'' are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.
[[Dolma]] is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (''biber dolması''), eggplants, tomatoes, [[courgette]]s, or [[Zucchini]] in the U.S. (''kabak dolması''), vine leaves (''yaprak dolması''). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (''enginar dolması'') is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat.
[[Mercimek köfte]], although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.
[[Imam bayildi]] is a version of [[karnıyarık]] with no minced meat inside. It can be served as a meze as well.
Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoghurt or tomato sauce and garlic.
[[Mücver]] is prepared with minced squash/courgette or potatoes, egg, dill and/or cheese and flour. It can be either fried or cooked in the oven.
Rice pilaf can be served either as a side dish or main dish but ''bulgur pilavı'' (pilav made of boiled and pounded wheat -''bulgur'') is also widely eaten. The dishes made with ''kuru fasulye'' (dried pulses and beans), such as ''nohut'' ([[chickpea]]s), ''mercimek'' ([[lentil]]s), ''börülce'' ([[black-eyed pea]]s), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.
[[Turşu]] is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of [[turşu]] is consumed as a drink.
===Egg dishes===
* [[Menemen (food)|Menemen]] consists of scrambled eggs cooked with tomato and green pepper.
* [[Çılbır]] is another traditional Turkish food made with eggs, yoghurt and oil.
* ''Ispanaklı yumurta'' consists of eggs with roasted spinach and onion.
* [[Kaygana]] can be described as the omelet of Ottoman cuisine. However, it is almost forgotten in the big cities of Turkey. Kaygana, omelet prepared with flour, was combined with cheese, honey or eggplant.
==Meze and salads==
{{main|Meze}}
[[Image:Turkish Meze Plate.jpg|thumb|200px|A plate of Turkish meze]]
[[Image:Cacik.jpg|thumb|200px|A small bowl of cacık]]
[[Meze]] is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.
Aside from [[olives]], mature ''kaşar'' [[kashar cheese]], white cheese, various mixed pickles [[turşu]], frequently eaten Turkish mezes include;
* [[Barbunya]]
* [[Fasulye pilaki]] (bean cooked with garlic, tomato paste, carrot and olive oil)
* [[Cacık]] (cucumber with yoghurt, dried mint and olive oil)
* [[Fried köfte]] (meatballs)
* [[Dolma]] (vine leaves, cabbage leaves, chard, peppers, courgettes, pumpkin or eggplant stuffed with rice and/or meat)
* [[Arnavut ciğeri]] (meaning "''Albanian liver''") (Fried small pieces of liver served with onion, parsley and hot pepper)
* [[Fava]] (broad bean puree)
* [[Çerkez tavuğu]] (meaning "''Circassian chicken''")
* [[Byrek|Börek]] (very thin dough layers staffed with cheese, meat or vegetables)
* [[Hummus]] (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice)
* [[Haydari]]
* [[Şakşuka]]
* [[Baba ghanoush|Baba Gannuş - Patlıcan salatası]] (eggplant salad)
* [[Borani]]
* [[Acılı ezme]] (hot spicy freshly mashed tomato with onion and green herbes)
* [[İçli köfte]] (can be served either as a meze or a main dish; especially in the eastern Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish)
* [[Kısır]] (a very popular meze or side dish prepared with "bulgur", tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices).
* [[Çoban salatası]]
* [[Arugula|Roka]] Salatası
* [[Turp otu]] salatası
In the coastal towns of Turkey, mezes prepared from seafood accompany fishes; [[calamari|kalamar]], [[ahtapot]] (octopus salad), [[deniz börülcesi]], [[midye dolma]] (mussels stuffed with rice) or [[karides güveç]].
==Dolma and sarma==
{{main|Dolma|Sarma}}
[[Image:Sarma.jpg|thumb|right|Turkish style ''yaprak sarma''.|230px]]
[[Dolma]] is a [[verbal noun]] of the [[Turkish language|Turkish]] verb ''dolmak'' 'to be stuffed', and means simply 'stuffed thing'.<ref> [http://www.m-w.com/dictionary/dolma Merriam-Webster Online - Dolma]</ref> Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yoghurt and spices such as oregano and red pepper powder with oil.
[[Zeytinyagli dolma]] (dolma with olive oil) is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and also referred to as [[sarma (food)|sarma]], which means "wrapping" in Turkish. The word "sarma" is also used for some types of desserts, such as [[fıstık sarma]] (wrapped pistachio). If dolma does not contain meat, it is sometimes described as [[yalancı dolma]] meaning "fake" dolma. [[Dried fruit]] such as figs or cherries and cinnamon used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. [[Vine leaves]]("yaprak") could be filled not only with rice and spices but also with meat and rice, in which case it is served hot with yoghurt [[etli yaprak sarma]].
[[Melon]] dolma along with [[quince]] or [[apple]] dolma was one of the palace's specialities (raw melon stuffed with minced meat, onion, rice, almonds, peanuts, cooked in an oven). In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, [[courgette]]("kabak"), [[aubergine]]("patlıcan"), [[tomato]]("domates"), [[pumpkin]]("balkabağı"), [[Capsicum|pepper]]("biber"), [[cabbage]]("lahana") (black or white cabbage), [[chard]]("pazı") and [[mussel]]("midye") dolma constitute the most common types. Instead of dried cherry in the palace cuisine, currants are usually added into the filling of dolma cooked in olive oil. A different type of dolma is [[mumbar]] dolması, for which the membrane of intestines of sheep is filled up with a spicy rice-nut mixture.
==Meats==
===Kebabs===
[[Image:Iskender kebap.jpg|right|thumb|300px|Iskender kebab served in [[Bursa]]]]
[[Image:Döner kebab slicing.jpg|thumb|180px|Döner meat is being sliced]]
* [[Shish kebab]] (''şiş'', pronounced "shish", means "skewer" in Turkish) consists of marinated [[chicken]] or [[Lamb (meat)|lamb]] meat. Meat on skewers are grilled over an open fire. Although every kind of [[helal]] meat is consumed, [[Lamb (meat)|lamb]] from milk-fed lambs is especially favored. [[Fish]] cooked like shish kebab is also called fish shish.
* [[Adana kebap]]
* [[Urfa kebap]]
* [[Beyti kebap]]
* [[Fıstıklı kebap]] (with pistachio)
* [[Patlıcanlı kebap]] (Gaziantep's eggplant kebab)
* [[Spring kebap]]
* [[Orman kebabi]]
* [[Oruk kebabı]]
* [[Tas kebabı]]
* [[Cağ kebab]]
* [[Testi Kebabı]]
* [[Tokat kebabı]] (Tokat's eggplant kebab. Disputed with Sivas and Amasya)
* [[Döner]]
* [[Iskender kebab]] is a type of ''[[döner kebab]]'' originating from [[Bursa]]. [[Döner]] is derived from the Turkish verb ''dönmek'' ("to turn"), as meat is cooked by turning it in front of a vertically positioned heat source. Döner meat can be eaten in a sandwich (pita or bread) but also with rice.
* [[Ciğer kebabı]]
===Other meat dishes===
* [[Kuzu güveç]] (lamb cooked in casserole)
* [[Ali Nazik]]
* [[Hünkar Beğendi]] (meaning that the sovereign/sultan liked it, the dish consists of the puree of grilled aubergine with cashar cheese topped with cubed lamb meat.
* [[Türlü]] is the mixture of vegetables and meat.
* [[Külbastı]]
* [[Elbasan tava]]
* [[Tandır]] (without adding any water, the meat is cooked very slowly with a special technique)
* [[İncik]] (lamb on the bone cooked in the oven)
* [[Çoban kavurma]] ("kavurma" means roasting/parching in Turkish) is diced lamb cooked with or without tomatoes, onions, mushrooms, peppers and herbs.
* [[Mahmudiye]] (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)
* The Turkish version of [[Moussaka]] is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. Often served with ''cacık'' and ''pilav''. There are also variants with zucchini, carrots and potatoes.
* [[Karnıyarık]] is another eggplant dish. Eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.
* [[Köfte]] (meatball) is another meat dish in Turkey. The word [[köfte]] is sometimes preceded by the name of a town, which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; [[İnegöl]] köftesi, [[Sultanahmet]] köftesi, [[İzmir]] köfte, [[Akçaabat]] köfte, [[Bursa]] köfte, [[Plovdiv|Filibe]] köfte, [[Tire]] köfte, Islama köfte (mainly in [[Sakarya]] province) etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains egg yolk and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. [[Kadınbudu köfte]] is another traditional speciality; minced meat is mixed with cooked rice and fried. [[Içli köfte]] can be described as a shell of "bulgur" filled with onion, minced meat and nuts. [[Çiğ köfte]] is a meze from south-eastern Turkey meaning raw meatballs, prepared with "bulgur" and raw minced meat.
* [[Sujuk]] (''sucuk'') is a form of raw sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Instead of classical sausages (''sosis''), sujuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.
* [[Pastırma]] is another famous beef delicacy (see [[pastrami]]). Both pastırma and sujuk can be put in [[kuru fasulye]] (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with [[scrambled eggs]], served in a small pan called [[sahan]], is eaten at breakfast in Turkey.
* [[Kokoreç]] (the intestines of sheep) with spices is a traditional low-price fast food in Turkey.
* [[Liver#Liver as food|Liver]] is fried in Turkish cuisine. "Arnavut ciğeri", served with onion and [[sumac]], is usually eaten as a meze, in combination with other mezes such as fava. "[[Edirne]] ciğeri" is another famous liver dish from [[Edirne]]. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.
* Roasted Sheep's Head ''Kelle''
==Fish==
Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the ''buğulama'' method. ''Buğulama'' is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term ''pilâki'' is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey.Pazıda Levrek is a seafood speciality which consists of [[sea bass]] cooked in [[chard]] leaves. In fish restaurants, it is possible to find fancy fish varieties like ''balık dolma'' (stuffed fish) or ''balık iskender'' (inspired by Iskender kebab). [[Fish soup]] prepared with vegetables, onion and flour is common in coastal towns and cities. In [[Istanbul]]'s [[Eminönü]] and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, [[trout]] ''alabalık'' is common as it is the main type of freshwater fish.
Popular sea fishes in Turkey include: [[anchovy]] ''hamsi'', [[sardine]] ''sardalya'', [[bonito]] ''palamut'', [[gilt-head bream]] ''çupra'' or ''çipura'', [[red mullet]] ''barbun(ya)'', [[sea bass]] ''levrek'', [[Merlangius merlangus|whiting]] ''mezgit'' (allied to the cod fish) or ''bakalyaro'', [[swordfish]] ''kılıç'', [[turbot]] ''kalkan'', [[pagellus|red pandora]] ''mercan'', ''tırança''<!--is this a kind of fish, or a slice/steak (Italian ''trancia'') of fish?-->, and [[Epinephelus|white grouper]] ''lagos''.<ref>English names for fish from [[Alan Davidson]], ''Mediterranean Seafood'', Penguin, 1972. ISBN 0-14-046174-4</ref>
==Desserts==
[[Image:Baklava - Turkish special, 80-ply.JPEG|thumb|right|230px|Baklava is prepared on large trays and cut into a variety of shapes]]
[[Image:TurkishDelightDisplay.jpg|thumb|300px|A display of Turkish delight in [[Istanbul]]]]
One of the world-renowned desserts of Turkish cuisine is [[baklava]]. Baklava is made either with pistachio or with walnut. Turkish cuisine has a range of baklava like desserts which include [[şöbiyet]], [[bülbül yuvası]], [[saray sarması]], [[sütlü nuriye]], [[sarı burma]] etc.
[[Kadaif]] ('Kadayıf') is another very common Turkish dessert which differs from baklava in that shredded dough/phyllo is used. There are different types of [[kadaif]]: [[tel]] (wire) or [[Burma (dessert)|burma]] (wring) kadayıf, both of which can be prepared either with walnut or pistachio.
Although carrying the label "kadayıf", [[ekmek kadayıfı]] is totally different from "tel kadayıf" (see [http://photos1.blogger.com/img/109/6214/1024/2004_0101ekkad0014.jpg]). [[Künefe]] and [[ekmek kadayıfı]] are specialities rich in syrup and butter. Both are usually combined with [[kaymak]] (clotted/scrambled butter) when served. Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut.
Among milk-based desserts, the most popular ones are [[muhallebi]], [[sütlaç]] (rice pudding), [[keşkül]], [[kazandibi]] (meaning the bottom of "kazan" because of its burnt surface), and [[tavuk göğsü]] (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture).
[[Helva]] (halva): [[un helvası]] (flour helva is usually cooked after someone has died), [[irmik helvası]] (cooked with semolina and pine nuts), [[yaz helvası]] (made from walnut or almond<ref>Nevin Halıcı - Sufi cuisine</ref>), [[tahin helvası]] (crushed sesame seeds), [[kos helva]], [[pişmaniye]] (floss halva).
Other popular desserts include; [[Revani]] (with semolina and starch), [[şekerpare]], [[kalburabasma]], [[dilber dudağı]], [[vezir parmağı]], [[hanım göbeği]], [[kemalpaşa]], [[tulumba]], [[zerde]], [[höşmerim]], [[paluze]], [[irmik tatlısı/peltesi]], [[lokma]].
[[Güllaç]] is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.
[[Aşure]] can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on [[Noah's Ark]] and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.
Some traditional Turkish desserts are fruit-based: [[ayva tatlısı]] (quince), [[incir tatlısı]] (fig), [[kabak tatlısı]] (pumpkin), [[elma tatlısı]](apple) and [[armut tatlısı]](pear). Fruits are cooked in a pot or in the oven with sugar, carnation and cinnamon (without adding water). After being chilled, they are served with walnut or pistachio and [[kaymak]].
Homemade cookies are commonly called [[kurabiye]] in Turkish. The most common types are [[acıbadem kurabiyesi]] (prepared only with egg, sugar and almond), [[un kurabiyesi]] (flour kurabiye) and cevizli kurabiye (kurabiye with walnut). Another dough based dessert is [[ay çöreği]].
[[Tahin-pekmez]] is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.
[[Lokum]] ([[Turkish delight]]), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
[[Cezerye]], [[cevizli (walnut) sucuk]] (named after its sucuk/sujuk like shape, also known as [[Churchkhela]] in Circassian region) and [[pestil]] (fruit pestils) are among other common sweets.
[[Marzipan]] ''badem ezmesi'' or ''fıstık ezmesi'' (made of ground pistachio) is another common confection in Turkey.
Another jelly like Turkish sweet is [[macun]]. [[Mesir macunu]] of [[Manisa]]/[[İzmir]] (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, [[nane macunu]] (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of [[macun]] and [[sherbet]].<ref>Marianna Yerasimos, Ottoman cuisine</ref>
Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.
''Kaymak'' (clotted cream-butter) is often served with desserts to cut the sweetness.
[[Tea]] or [[Turkish coffee]], with or without sugar, is usually served after dinner or more rarely together with desserts.
==Beverages==
{{See also|Turkish wine}}
===Alcoholic beverages===
[[Image:SAK Raki.JPG|thumb|200px|Rakı becomes cloudy white, when mixed with water.]]
Although the majority of Turks profess the Islamic religion, [[alcoholic beverages]] are as widely available as in [[Europe]]. However, some Turks abstain from drinking alcohol during the holy month of [[Ramadan]]. There are a few local brands of [[lager]] such as Tekel Birasi, Marmara34 and [[Efes Beverage Group|Efes]] and a large variety of international beers that are produced in Turkey such as Skol, [[Beck's]], Carlsberg and [[Tuborg Brewery|Tuborg]].
There are a variety of local [[wine]]s produced by Turkish brands such as [[Kavaklıdere (wine)|Kavaklıdere]], Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, [[Pinot Noir]], [[Adakarası]], [[Papazkarası]], [[Semillion]], [[Kuntra]], [[Gamay]], [[Cinsault]]; in Aegean Region, [[Carignane]], [[Çalkarası]], [[Merlot]], [[Cabernet Sauvignon]], [[Alicante Bouschet]]; in Black Sea Region and eastern part of the country, [[Öküzgözü]], [[Boğazkere]]; in Central Anatolia, [[Kalecik Karası]], [[Papazkarası]], [[Dimrit]]; in Mediterranean Region, [[Sergi Karası]], [[Dimrit]]. As for white wine, the grapes can be listed as follows; in Marmara Region, [[Chardonnay]], [[Riesling]], [[Semillion]], [[Beylerce]], [[Yapıncak]]; in Aegean Region, [[muscat]] and [[semillion]]; in Black Sea Region, [[Narince]]; in Central Anatolia, [[Emir (grape)|Emir]], [[Hasandede]] (for further info http://www.hayyam.com/uzumler/index.php). In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/[[Cappadocia]] region - [[Nevşehir]]), Aegean coast ([[Selçuk]] and [[Bozcaada]] (an island in the Aegean Sea)).
[[Raki (alcoholic beverage)|Rakı]], a traditional alcoholic beverage flavoured with [[anise]], is the usual drink with [[meze]], fish or kebabs. As a matter of fact, the abolition of the monopoly of the state undertaking "TEKEL" on the production of alcoholic beverages spurred the production of Raki and wine in Turkey.
===Non-Alcoholic beverages===
[[Image:AyranGetränk.jpg|thumb|200px|right|Ayran]]
At breakfast and all day long Turkish people drink [[black tea]]. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.
[[Ayran]] (salty yoghurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey.
[[Kefir]] is prepared with kefir grains and milk.
[[Şalgam]] suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs.
[[Boza]] is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with [[leblebi]]).
[[Sahlep]] is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be known.
[[Şerbet]] ([[sherbet]]) ({{IPA2|ʃer'bet}}) is a traditional Turkish sweet soft drink made of rose hips, cornelian cherries, rose, or licorice and spices. Some contemporary adaptations can be found at http://www.lezzet.com.tr/dosyalar/01205/.
In classical Turkish cuisine, alternatively [[Hoşaf]] ({{IPA2|hoʃ'af}}) (komposto) accompanies meat dishes and [[pilav]].
[[Image:TurkishCoffee.jpg|thumb|A cup of Turkish coffee; ''kahve''.|210px]]
[[Turkish coffee]] is a world-known coffee which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". (For the link between coffee beans left behind by the Ottoman Army and today's coffee shops in Vienna, take the BBC test at http://news.bbc.co.uk/1/hi/world/europe/4305656.stm). It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee.
==See also==
*[[Baklava]]
*[[Gözleme]]
*[[Kadaif]]
*[[Kumpir]]
*[[Mangal]]
*[[Mantı]]
*[[Meze]]
*[[Pilaki]]
*[[Piyaz]]
*[[Turkish coffee]]
*[[Raki (alcoholic beverage)|Turkish rakı]]
*[[Turkish tea]]
===Related cuisines===
*[[Balkan cuisine]]
*[[Central Asian cuisine]]
*[[Middle Eastern cuisine]]
*[[Mongolian cuisine]]
==Bibliography==
* Gürsoy Deniz, Turkish Cuisine in Historical Perspective, Istanbul, 2006, ISBN 9753295642.
* Halıcı Nevin, Konya Yemek Kültürü ve Konya Yemekleri, Istanbul 2005, ISBN 9756021160.
* Halıcı Nevin, Sufi Cuisine, Saqi 2005.
* Lambraki Mirsini, Akın Engin, Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı, Istanbul 2003, ISBN 9754584842.
* Roden Claudia, A New Book of Middle Eastern Food, 2000, ISBN 014046588.
* Şavkay Turgut, Halk Mutfağımız Geleneksel Tatlarımızdan Seçmeler, Istanbul 2005, ISBN 9759818027.
* Ünsal Artun, Süt Uyuyunca, Türkiye Peynirleri, Istanbul, ISBN 9753637551.
* Ünsal Artun, Silivrim Kaymak, Türkiye'nin Yoğurtları, Istanbul 2007, ISBN 9789750812767.
* Yerasimos Marianna, Osmanlı Mutfağı, Istanbul 2002.
* Zubaida Sami and Tapper Richard, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London and New York, 1994 and 2000, ISBN 1-86064-603-4.
==References==
{{Reflist}}
==External links==
{{linkfarm}}
{{cookbook}}
*[http://www.turkish-cuisine.org/english/index.php Turkish Cuisine Portal]
*[http://www.turkishcuisine.info/ Turkish Cuisine]
*[http://www.turkuaz-guide.net/turkish-cooking.html Turkish Cooking]
*[http://www.yemek-tarifi.info/english/ Turkish Food Recipes]
*[http://www.cp-pc.ca/english/turkey/eating.html Eating the Turkish way]
*[http://www.cypnet.co.uk/ncyprus/culture/cuisine/ Turkish-Cypriot Cuisine – A Taste of the Mediterranean]
{{Turkey topics}}
{{Turkish cuisine}}
{{Europe topic|Cuisine of}}
{{Mediterranean cuisine}}
{{Cuisine}}
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