Turkish Cuisine

Turkish Cuisine

These lands, which honored many cultures of the peoples, from the Lycians to the Hittites, also absorbed the culture of nomadic Turks who moved to ancient Anatolia from Central Asia, settled Romans and merged with the ritual culture of Egypt, Damascus, Persia, Iraq, the Balkans and the Aegean region, for these countries were within the limits of this empire during the Ottoman period. Naturally, polyphony is one of the components of life and art.

Getting acquainted with Turkish cuisine, one should not forget the polyphony and diversity in the culture of various regions in order to understand its characteristic features. See Countryvv for labor market in Turkey.

In the life of a Turk, the meal occupies a very important place. A special role is assigned to dinner, when all family members gather. The oldest member of the family sits down at the table first and starts eating. At the table, the utmost respect and degree and pomposity in relationships are observed; if a common dish is served, then those sitting at the table are drawn to it, strictly observing solidarity among themselves. Like other peoples, the Turks have specialized, favorite dishes.

Eggplant: There are about forty species. Eggplant and dishes prepared from this product are enjoyed not only by locals, but also by visiting gourmets. Eggplant, an indispensable dish of the summer season with a richness of hot spices due to the presence of nicotinic acid in the composition of the product.

Yoghurt: It is eaten in large quantities several times a day. There are options for using it as a condiment or a special ingredient of a particular dish. Ayran is made from yogurt. In cases of food poisoning, yogurt provides first antitoxin aid.

Pickles: Pickles are made from all kinds of vegetables and even from anchovies. In winter, salted vegetables are used in salads. Pickles are always served with pilaf, with bean seasoning.

Cheese (Brynza): Cheese, spread in the world by the Greeks under the name “fetta”, is produced in all regions and districts of Turkey according to various recipes. Fatty, salty and other types of cheeses. It is an essential ingredient in breakfasts, pies and savory snacks.

Olives: There are two varieties: green and ripe black olives; olives seasoned with olive oil, thyme and red pepper are served for breakfast. Sometimes, crispy, toasted bread is dipped in this mixture. One of the indispensable and often consumed products for breakfast.

Onions: Red, white, onion, green occupies one of the most important places in Turkish cuisine. It is used in the preparation of dinners, as well as seasoning and garnish for a particular dish.

A rather rich table is served for breakfast: all kinds of jams, cheese, olives, butter, eggs, smoked sausages, bread, tea…

Anatolians, more than others, attach particular importance to winter preparations for future use from various vegetables, fruits, while using various methods of harvesting and drying in the sun, etc. tomato and red pepper, jam, flour blanks.

The products used for this or that dish are cooked in one pan, which helps to enhance the aromatic flavoring effects needed for this dish. Most often, food is cooked with rich seasonings and sauces, which makes it possible to dip bread in it. Cooking food over low heat, the lid of the pot or pan is always tightly closed. Dolma (stuffed cabbage) have several varieties; stuffed with olive oil, grape leaves, onion, pepper, eggplant, minced mackerel, mussels. Rice, sugar, cinnamon, mint, lemon juice, raisins, peanuts are added to cabbage rolls cooked in olive oil, which gives these dishes a special piquancy. Turkish cuisine is colorful and polyphonic.


When it comes to Turkish appetizers and salads, there is a controversial pause, because what is an appetizer and what is a salad can not always be given an equivalent answer. However, there is one unquestioned opinion; crayfish without salad and snacks do not drink.

Islam forbids wine and all products that cause fermentation. In the Anatolian region, so rich in delicious grapes, its production has never been established.

As an alternative to the forbidden wine, which “causes fermentation”, “distillation” was invented, the production of “Raki”, made from a mixture of grapes and anise, began.

During the Ottoman period, men especially appreciated and enjoyed the feast, where the main products were: crayfish with various kinds of colorful snacks. The pleasure of such a feast was all the more pleasant, the softer the music played by the women playing the oud. Turkish men who prefer a feast with raki not in the domestic circle, but among friends and acquaintances in taverns in which short tables with miniature stools are placed. Snacks are served at the table on voluminous trays with varieties of snacks. The Ottomans and Turks, as well as the French, debate and discuss political and cultural issues in cozy cafes, holding these discussions with a glass of raki and the brightest varieties of snacks. After the establishment of the republic in the country, the feast with crayfish, in which Kemal Ataturk also participated, by decree of the State Duma, were turned into majlis.

Nowadays, women’s revels have also begun to be arranged in taverns. In Turkish taverns, as before, large trays with various snacks are served at the table. Snacks are served to “tickle” the spicy taste, but not to satiate. Discrepancies in the design of salads and snacks are allowed. So, say, spicy, seasoned with spices and vice versa sweetened and vice versa sweetened, as well as sour dishes with salads and snacks are served at the same time. Pies are served hot, piping hot, salads and snacks in olive oil are eaten cold. All these dishes are appetizing, tasty, spicy and colorfully decorated.

Appetizers and salads are served with raki, however, if it is not on the table, appetizers and salads are also used as an initial dish. When preparing salads, not thick sauces and seasonings are used, but the following product; olive oil, lemon or table vinegar and salt. The only rule when preparing salads is that the sauce used to decorate and enrich salads must be in harmony with the vegetables and herbs that the hostess chooses. Everything else is left to the taste and choice and inspiration of the culinary season and the harmonious combination of products. Sauces are also made from yogurt with garlic and special olive oil for dressing salads.

The lines of the poet Orkhan Veli: “I would like to become a fish and find myself in a vessel with a raki…”, emphasize the Turks’ passion for snacks, salads and fun.

Turkish Cuisine