Fantastic post Azertos can gardas.
Turkish cuisine is considered to be among the best in the world.
is an expression used to wish that a meal is enjoyed. Unlike many other languages it is used both before and after the meal.
When anybody wants to express appreciation about food prepared by somebody else, he says "Elinize saglik!"
which means "May God give health to your hands". When proposing a toast, the expression "Serefe!"
is used which literally means "To honor!".
There are many elements and styles to Turkish foods.
A fantastic part of our cuisine is our MEZE'S
Imagine a feast featuring dozens of delicious and varied cruditťs, salads, pureťs, pickles, vinaigrettes, cheeses, fruits, fritters, bŲreks, vegetables and meats. That's Turkish meze (MEH-zeh).
Waiters may bring a huge tray piled high with plates and ask you to indicate the one's you want. Everyone at the dinner table indicates favorites. Each little plate holds enough for two or three people to have a portion or four or five people to have a sample. Most plates cost US$1 or $2.
Fresh Turkish bread scoops up the pureťs, supports the cheeses, and counters the tang of pickles and salads laced with fresh lemon juice. Soon the table is covered in plates. People order more. The plates stack up two and three deep. Hours have passed.
When you're so full you positively can't eat anymore, your Turkish host orders the main course! After that come the desserts/sweets and Turkish coffee.
It's just a typical Turkish evening.
Unfortunately for foreign visitors used to dining as couples, meze is best when shared in a big group. A couple or foursome can have an excellent dinner ordering four to six plates of meze, but the dozens typical on big Turkish dining tables would be overwhelming.
If you really want to experience Turkish meze, get a big, congenial group together and plan to spend the entire evening eating and drinking.
Turkish Meze's are a meal in themselves, you can visit special Meze Restaurants and just eat Meze's like a Tapas Bar.
Some Turkish Delights are
Yaprak Dolma (Vine Leaf Dolma) being made by Uygur Turks
Dolma is an Ancient Turkish Meze, which began in Eastern Turkestan
It means, Dolma = To Fill
Biber Dolmasi (Pepper Dolma)
Dolma is the generic term for stuffed vegetables , begin a derivative of the verb "doldurmak" ( to fill ). There are two categories of dolmas : those filled with a meat mix and those whit a rice mix . The latter are cooked in olive oil and eaten at room - temperature . The meat dolma is a main - course dish eaten with a yogurt sauce , and a very frequent one in the average household.
Enginar Dolma (Artichoke Dolma)
Any vegetable which can be filled with or wrapped around these mixes can be used as a dolma , includig zucchini , eggplant , tomatoes , cabbage , and grape leaves . however , the green pepper dolma with the rice stuffing , has to be the qoeen of all dolmas . A royal feast to the eye and the palate ... In addition to these general categories , there are numerous meat and vegetable dishes which feature unique recipes . When talking vegetables , it is important to know that the eggplant (or aubergine) has a special place in Turkish cuisine . this handsome vegetables with its brown-green cap , velvety purple skin , firm and slim body , has a richer flavor than that of its relatives found elsewhere . At a party , a frustrating question would be "how do you usually cook your aggplant ?" A proper answer to this question would require hours ! Here , too , it will have to suffice to mention just two eggplant dishes that are a must taste . In one , the eggplant is split lengthwise and filled with a meat mix . this is a common summer dish , eaten with white rice pilaf . The other one is "Her Majesty's Favourite ," a delicate formal dish that is not easy to make but well worth trying . The name refers to Empress Eugenie , the wife of Napoleon III, who fell in love with it on her visit to Sultan AbdŁlaziz .
Zeytinyaglilar (Olive Oil Dish Meze's)
- The story goes, the Imam wanted a nice dinner so to please him they cooked the nicest meal they could find, it was so delicious the IMAM FAINTED
hence the name, Imam Bayildi (fainted)
Boreks and Coreks (Turkish Savory Pastries)
Sigara bŲregi - "cigarette" bŲrek: cigar-sized tubes of pastry rolled around white cheese and chopped parsley, then deep-fried
: "puff" bŲrek: little triangular pillows of pastry filled with white cheese and chopped parsley, then deep-fried.
HANIM HERE IS ONE FOR YOU
"water" bŲrek: layers of thin dough sprinkled with white cheese and chopped parsley, then steamed, cut into squares and served hot or cold, often for breakfast or as a snack.
, a village dish made of flat lavas (lah-VAHSH) bread folded over various ingredients then baked on a griddle, has beenólike bŲrekóa popular light meal for centuries in Turkey.
ispinakli = with spinach
karisik = with everything
kasar peynirli = with yellow cow's milk cheese
kiymali = with ground lamb
patatesli = with mashed potatoes
peynirli = with white sheep's milk cheese (feta)
Turks invented Yoghurt, it is plays a vital role in our cuisine
Humus-bi-Tahin - A GaziAntep Speciality
Pastirma - Meat Meze's
Itallian Pastrimi originates from Pastirma, only difference is that they use Pig meat which is forbidden to us
Sujuk - Spicy Sausage, its delicous with eggs mmmmmm
Thats enough for today, more tomorrow........................
p.s If anyone wants any "Recipies", Pm me, my mother makes some amazing food