The best Turkish food

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CNN Travel Writer Lisa Morrow listed the best local Turkish dishes that will make you forget the kebab.

CNN Travel Writers Lisa Morrow made comments that praised the Turkish cuisine: “Turkey is a country with flavors from regions change with 783,000 sq km surface area. Plato and fertile soil, although now occur by volcanoes are dormant, snow-capped mountains, and quickly rushing rivers are also very diverse and A wide variety of dishes, including olive oil dishes specific to the Mediterranean region, pastries that satisfy your hunger in Anatolia and even the plain spicy / bitter flavors available in the East, are included in the Turkish table. The traditional Turkish table attaches importance to flavors that have been kneaded with less spice but more passionately and prepared with patience / consistency and prepared with fresh ingredients. even wrote. “

Barren :

It is a salad made from barren fine bulgur and blended with ingredients such as tomato, garlic, parsley, green onion and mint. Turkey has a number of versions of the four yanındaçok. In some regions (for example Antakya), it is made by adding pomegranate syrup.

Lahmacun :

Lahmacun is a food in the Middle Eastern cuisine, which is cooked in a stone oven after spreading the dough with minced meat, parsley, onion, garlic and black pepper, and isot (red pepper). Turks have been eating this food for over 300 years.

Ezogelin soup :

Ezogelin soup, which is the most preferred among soups and has a story to be mentioned, is unique to Turkish cuisine; A soup made with tomato (or paste), rice, and red lentils. Its name comes from the name of Ezo Gelin from the village of Uruş (with its new name Dokuzyol) in Gaziantep’s Oğuzeli district, one of the Barak Turkmen. Served with mint and chili peppers.


Raw meatballs :

Raw meatballs; It is a food of the Şanlıurfa region, which is prepared by kneading and mixing bulgur, isot, minced meat, tomato paste, onion, parsley and various spices and consumed without heat treatment (cooking).

Maras ice cream :

The best of traditional Turkish ice cream is found in Kahramanmaraş. It is made from goat’s milk and salep. Goats’ milk is first checked by a specialist. Milk heated to 90 ° C is purified from micro-organisms. Then, salepe sugar collected from Ahir Mountain is added to this milk. This mixture, which is mixed well, is offered for consumption after being cooled to -6 ° C after resting for 6-8 hours.


Anchovy rice :

Although the Black Sea region of Turkey consumed at each meal culture, and most of the kitchen is made of anchovies, which are part of a constant in this region. One of them is pilaf with anchovy from the Rize region. This dish is cooked in a mixture made of fried onions, butter, peanuts, allspice and raisins mixed with fresh parsley and dill.

Pasty :

Manti is a dish made by putting minced meat seasoned with various spices into small pieces of dough and boiling these dough pieces in water. The most popular type of ravioli are those made in Kayseri.

Observation :

Turkish pastry is a kind of aperitif prepared by filling the thinly rolled pancake dough with various ingredients and then cooking it on a metal sheet over wood fire. It is often called village pastry.

Turkish delight :

Lokum, known as Turkish Delight, dates back centuries. Whether it was invented in the 18th century or the 15th century, it is undeniable that Ali Muhittin Hacı Bekir was the person who massively produced, popularized and introduced Turkish delight to Europe. Turkish delight started to spread in Europe in the 19th century when an English traveler took Hacı Bekir’s Turkish delight to Europe. Today; In addition to Turkish delights with plain, hazelnut, pistachio, walnut, almond, coconut, orange, rose leaf, strawberry and lemon, many types of Turkish delight are produced such as cream, mint, vanilla and ginger delight.

Baklava :

Baklava is an important pastry dessert that has a place in Turkish, Middle Eastern, Balkan and South Asian cuisines. It is made by placing walnuts, pistachios, almonds or hazelnuts between thin doughs, depending on the region. It is generally flavored with sugar syrup. You can also use honey syrup. Some commercial companies use their own special sherbet.

Bread pudding :

Bread kadayıf is a dessert from Afyonkarahisar, which is found in Turkish cuisine. It is prepared by placing peanuts or walnuts in the dough. Then it is cooked by pouring sherbet on it. Usually cream or ice cream is put on it

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