Turkish food characteristics

The variety of food in Turkey

In Turkey food is really strange; this is because the food has a rare variety of foods that the people use to make all kinds of dishes, especially on the party days or celebrations they make typical plates from this Country. In Turkey there is not a representative dish; they have a group of dishes but with the same characteristics of the Turkish food, every place, city, region, social status, economic status have the parameters for the food but using the typical knowledge from Turkey. 

The Turkish history of the cuisine

In the Turkish history of the cuisine the combination of sauced rice, pine nuts, currants, spices, herbs and all tightly wrapped in translucent leaves of cabbage was the symbol of old people and still in these days the people cook this dish. 

Now children enjoy different candies, but they don´t know that the candies just change the name, and the recipes still stay maybe with a little change but the essence is the same. One example of this is “Baklava” . This desert derives from the others like: twisted turban, sultan, saray, lady´s navel, etc. Also in the principal dishes, some special dishes derived from the old meals but still have part of the recipe.

The best cuisine stops for European trips

Turkey has one of the best cuisine stops for European trips, the Turkish cuisine is considered one of the best attractions in that continent. Some important and recognized dishes are: balik, pazi, yayla, bazlama bread, pide, pastries, oklava, Mercimek, etc. 

The special ingredients in Turkey

The special ingredients of the general cuisine in Turkey are: eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts. Also they have and use oils and fats like butter or margarine, olive oil; fruits such as plums, apricots, apples, grapes; meats such as veal, lamb, chicken; dairy products such as yogurt, ayran, cheese; soups such as bademli, tarhana, mahluta, domates; breads such as pilaf and pasta. 

The usual cuisine books of Turkey for international sale are translated into English, because it is the most international language to speak.  All the chefs that make Turkish cuisine have to study English to export all the recipes for international people or chefs who can enjoy and prepare in other countries.