You may be a fan of adventurous travel and visit countries, and this enhances your chances to learn about the cultures and landmarks of those countries, and maybe take new challenges, but the food may also stop you, has your appetite started, wait a little while we will go in a few moments towards what you want, Turkey is one of the most famous of those countries, so what do you know about Turkish foods?
Let’s go to knowledge and perhaps to a world of delicious appetite
Turkey has many landmarks, cultures and traditions, and it is also known for distinct types of delicious foods, and in this article we will review the best Turkish foods because it is a real reason to try it, you not only taste the food, but you drown in the beauty of the original Turkish taste.
This is a list of delicious Turkish food of several types, whatever your dietary orientation is vegetarian or animal, little or more, leaning on fat or healthy eating, you are in the right place, let’s start reviewing those foods:
01-Piyaz
Antalya’s piyaz salad is one of the most famous dishes in the Turkish city – and the secret is beans.
They’re not just any old butter beans, but a smaller version called candir, named after the inland province where they’re grown.
Tender and delicious, candir is tossed with a tahini sauce diluted with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley, and olive oil.
In the very traditional version, hard-boiled eggs are roughly chopped and stirred before serving.
02- Saksuka
Turkish cuisine includes a wide variety of vegetable dishes called zeytinyagli yemegi – food cooked in olive oil. Most are vegetable based, including green beans, artichokes, and of course eggplant. Sasuka is one of the most delicious eggplants. Here, green cuts of meat with silky purple skin are cooked with zucchini, garlic, tomatoes and peppers – how much depends on where it’s grown in Turkey.
03- Kisir
Kisir is a salad made with premium bulgur, tomatoes, garlic, parsley and mint. There are many versions across Turkey, but Antakya’s includes nar eksisi (sour pomegranate molasses) and pul biber (spicy red pepper flakes). They love the heat of the south
04- Mercimek kofte
Mercimek kofte, known locally as belluh in Diyarbakir, is a vegetarian delicacy.
Made with red lentils, fine bulgur, salt, chopped onions, scallions, tomatoes and aci biber salca (red pepper paste) and shredded cilantro for a convenient bite size.
Just place one of the flavor blocks on a lettuce leaf, add lemon juice, roll up and chew.
05- Yaprak dolma
In the Isparta version of Yaprak Dolma, the rice is cooked with tomatoes, parsley sprigs, onions, garlic, tomato paste, olive oil, black pepper, salt and water.
Place a spoonful of this mixture on a vine leaf, fold it, and carefully roll it by hand into a nice little cylinder.
While most street markets sell the leaves, the best come from neighbouring trees, usually picked at midnight.
06- Inegol kofte
Meatballs are not just meatballs in Turkish cuisine.
The most famous of these is Inegol Kofte, invented by Mustafa Efendi. Native to Bulgaria.
07- Iskender kebab
Located in northwestern Turkey, Bursa is famous for three things – silk, the ski resort of Uludag and a kebab called Iskender. Apparently, a gentleman of the same name first cooked the dish in 1867 for the workers of the city’s Kayhan Bazaar. Thin slices of doner are spread religiously on large pieces of fluffy brown bread, coated in freshly made tomato sauce, smeared with a little sizzling melted butter, and served with delicious yogurt, roasted tomatoes and green peppers.
08- Cag kebab
The people of Erzurum take their meat very seriously. So much so that they were willing to wait over 12 hours for a hot and tasty kebab. First, coat the meat with a mixture of onion, salt and black pepper, then marinate for half a day. It is then placed on a long skewer and cooked horizontally over a wood fire. For its part, the cag kebab is also wrapped in flat lava bread with sliced ​​tomatoes, white onions, and long, thin green peppers called sivri.
09- Ezogelin corba
Legend has it that the dish was invented by an unhappily married woman named Ezo who was trying to win over her mother-in-law’s appetite.
She makes a delicious soup consisting of red lentils, domato salca (tomato sauce – sweet or spicy), grated fresh tomatoes and onions, topped with dried mint and pul biber (chili flakes).
There’s no evidence it actually works, but just in case, ezogelin (literally bridal ezo) from a small village near Gaziantep is still the food of choice for brides-to-be.
10- Manti
The most popular mantis, small cubes of dough with various fillings, are made in Kayseri. This Central Anatolian version features a scoop of ground beef sealed in a small packet, but they use cheese elsewhere. Dip manti in boiling water and top with yogurt and pul biber (chili flakes). According to legend, a good Turkish housewife can make them so small that a spoon can hold 40 of them.
11- Gozleme
Also known as sac Borgi, pastries cooked on bags, hot-raised metal plates, gozleme are flat, tasty pockets, usually filled with savory cheese, spinach, or ground beef. Although generally considered a country food, rolling a thin dough into one that doesn’t tear requires professional handling. The word goz means “eye” and it is believed that the name gozleme comes from the dark spots that form when the pastry is cooked and absorb the oil from the bag to form the “eyes”.
12- Testi kebab
This speciality of the Nevsehir region includes ceramics made in Avanos with red clay from the famous Kizilirmak River.
First, the clay pot is filled with beef, tomatoes, peppers, garlic and a dollop of butter. Then seal its opening with peeled potato chips and cover with aluminum foil, and place the kettle in the wood-burning oven.
Once the food is ready, the cook must hold the foil-covered top in one hand and a small hammer in the other to break the meal.
The trick is to aim for the thin line that wraps around the hull in three quarters.
13- Pide
Pide is a Turkish favorite, and some of the most delicious come from the Black Sea region. Here, the dough ball is stretched into an oval base and filled with various fillings.
The most popular is sucuklu yumurta, spicy turkey sausage mixed with egg kasar (yellow feta), but Ispanakli kasar, spinach with cheese is just as good.
What makes Pied a winner is the crust. Roasted in a wood-fired oven, high heat creates a crispy bottom that’s perfect for all types of ingredients.
14- Dondurma
Of course, in Kahramanmaras, home of the traditional Turkish Dondurma. Traditional dondurma (which means frozen in Turkish) is made from milk and two special ingredients, salad dressing and mastic.
15- Cig kofte
Cig Kofte comes from Sanliurfa and takes its name from the original recipe of raw (cig) ground meat mixed with bulgur, tomato paste, onion, garlic, pepper and Turkish spices. Knead the mixture until declared ready, determined by tossing a piece towards the ceiling. When it gets stuck there, it’s done.
16- Su boregi
Borek, a delicious pastry made from a layer of filamentous dough called yufka, is a staple in the central highlands of Anatolia. It was brought to Turkey by nomads hundreds of years ago, and different varieties can be found all over the country and throughout Central and Eastern Europe. Suborgi, which means “water bork,” is the most common and is seasoned with white cheese, butter, olive oil, and salt.
17- Lahmacun
According to Evliya Celebi, an Ottoman explorer who traveled far and wide in the 17th century, Lahmacun takes its name from the Arabic word lahm-i acinli. It is a pastry made from lame meat, which is Arabic for meat, and akin, which is mushy. The paste is made of low-fat ground beef mixed with tomato paste, garlic and spices, spread over a thin pita dough, and can be made spicier if desired. Served with fresh parsley and lemon juice, Turks have been eating this dish for over 300 years.
18- Lokum
Lokum, known in English as Turkish Delight, has been around for hundreds of years. However, it wasn’t popular with the Ottoman sultans until the mid-19th century. At the time, Istanbul confectioner Haci Bekir invented cornstarch and added it to the ingredient list.
These are all the details of our topic for the most beautiful Turkish dishes, most importantly, do not forget to invite us to one of them, as it is one of the most beautiful dishes and with you it will increase, we meet with love, until an upcoming meeting.
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