Turkish Cuisine (foooooooooooooooooooooooooood) Options

[Azertos]

yummmm yummm yummm, I'm hoping to not eat my P.C


Turkish cuisine is ranked among the world's top cuisine's - right there after French and Chinese. Fresh vegetables and fruit are plentiful, deliciously fresh and lusciously sun-ripened. Bread is a particular treat - freshly baked every day and dangerously more-ish!

Whilst on board, your day will start with traditional Turkish breakfast, consisting of fresh bread with cheeses, olives, honey and jam, yogurt, tomatoes and fruit. A light lunch is next in line - with perhaps stuffed aubergine, rice and salad one day, and savoury pastries stuffed with meat or cheese (börek), accompanied by the traditional combination of yogurt, salt and water known as ayran, the next day. Afternoon tea takes place around 4pm. After an early evening nap, dinner concludes the day with traditional mezes, freshly grilled seafood and meats, salads and fruit to finish as the sunsets and stars come up. You might want to try to catch your own fish for a barbecue on board or on the shore - as with everything on a gulet cruise, flexibility is the key. Private Charter guests are also welcome to provide and cook their own food if they so wish.

Local drinks are excellent accompaniments to dinner - try raki with water and ice for a traditional touch, local beer for extra refreshment, or perhaps one of Turkey's range of home produced wines.

http://www.bluecruise.org/English/food_on_board.html

.

Dolmaaaaaaaaa (you call it Sarmaaaaaaaa )


Turkish food and wine










Kebab.....mmmmmm
[img]http://www.turkeytravelplanner.com/AssetsTurkey/Food/SisKoftePlate.jpg[/img][img]http://www.anatolia.com/anatolia/cooking/recipes/1008.jpg[/img]

[img]http://www.restaurantwidow.com/images/lamb_1.jpg[/img]

[img]http://www.perceptiontours.com/turk_food.jpg[/img]

[img]http://www.perceptiontours.com/food1.jpg[/img]

Lahmacun (Turkish Pizza)

[img]http://www.ciya.com.tr/images/foods/big/03-17.jpg[/img]

Turkish Ice cream (Dondurma)
[img]http://www.turkishculture.org/thumbnails/dondurma1.jpg[/img][img]http://www.turkishculture.org/thumbnails/dondurma2.jpg[/img]

Turkish sweets

[img]http://www.atamihotel.com/jpeg/culinary-tours_sweet1.jpg[/im],[img]http://www.atamihotel.com/jpeg/culinary-tours_sweet2.jpg[/img][img]http://www.atamihotel.com/jpeg/culinary-tours_baklava.jpg[/img]

Seafood
[img]http://www.turkey-now.org/db/images/seafood.jpg[/img][img]http://www.atamihotel.com/jpeg/culinary-tours_seafood1.jpg[/img]

[img]http://www.journeyturkey.net/turkmutfagi/deniz_4.jpg[/img][img]http://www.journeyturkey.net/turkmutfagi/deniz_3.jpg[/img][img]http://www.journeyturkey.net/turkmutfagi/deniz_2.jpg[/img][img]http://www.journeyturkey.net/turkmutfagi/deniz_5.jpg[/img]

Ok, men oldummmmm............

[Azertos]

oohhhh boy.....

[Mordoth]

yummmmmmy
Wonderful !!! Those dishes Seem delicious !!!

[BIGTURK]

Fantastic post Azertos can gardas.




Turkish cuisine is considered to be among the best in the world.

"Afiyet olsun!" 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

MEZE'S

Imagine a feast featuring dozens of delicious and varied crudités, salads, pureés, pickles, vinaigrettes, cheeses, fruits, fritters, böreks, 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 pureés, 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

Dolma



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.





[img]http://www.portakalagaci.com/photos/uncategorized/stuffed_artichokes2.jpg[/img]

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 Abdülaziz .

[img]http://www.armnet.ru/kuhnya_photo/dolma.jpg[/img]

[img]http://marka.typepad.com/photos/oburcuk/zeytinyagli_dolma.jpg[/img]

[img]http://www.viaggiareibalcani.org/ENGLISH/immagini/Dolma.JPG[/img]

Sarma Dolma

[img]http://www.yildiz-han.com/dsg/slikice/151-5139_IMG.jpg[/img]

[img]http://www.ykcguide.com/images/ottomancuisine3.jpg[/img]

[img]http://photos1.blogger.com/img/272/3999/640/dolma.jpg[/img]

Auborgine Dolma

[img]http://www.guide-martine.com/images/gastronomy20.jpg[/img]


Zeytinyaglilar (Olive Oil Dish Meze's)


Imam Bayildi - 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)

[img]http://www.channelm.ca/modules/ContentExpress/img_repository/jan13_eggplant.jpg[/img]


[img]http://www.marions-kochbuch.de/rezept/1706.jpg[/img]

Karniyarik

[img]http://www.arcadiayachting.com/faq_images/how_is_a_Turkish_food_1.jpg[/img]

Barbunya

[img]http://evcini.typepad.com/photos/uncategorized/zeytinyagli_barbunya_copy.jpg[/img]

Mujver

[img]http://www.cuisineturque.com/images/mucver.jpg[/img]

[img]http://www.kekevi.com/firindamucver.jpg[/img]

Kisir

[img]http://www.portakalagaci.com/oburcuk/images/ksr.jpg[/img]

[img]http://evcini.typepad.com/photos/uncategorized/kisir1.jpg[/img]

[img]http://static.flickr.com/21/35670554_65087b0be5_m.jpg[/img]

Boreks and Coreks (Turkish Savory Pastries)

[img]http://www.sultan-backparadies.de/get_image_cat.php?ID=555&eda=Nein[/img]

[img]http://www.portakalagaci.com/photos/uncategorized/teyzemin_boregi.jpg[/img]

[img]http://www.portakalagaci.com/photos/uncategorized/selanik_boregi.jpg[/img]

Sigara Borek

Sigara böregi - "cigarette" börek: cigar-sized tubes of pastry rolled around white cheese and chopped parsley, then deep-fried

[img]http://www.guide-martine.com/images/gastronomy21.jpg[/img]

[img]http://www.turk.ch/kueche/images/sigaraborek.gif[/img]

Zarf Borek

[img]http://www.portakalagaci.com/oburcuk/images/zarf_boregi.jpg[/img]


Püf böregi: "puff" börek: little triangular pillows of pastry filled with white cheese and chopped parsley, then deep-fried.

[img]http://www.sabah.com.tr/2006/01/21/gny/im/843B327DF521D34DBFBAC11Bb.jpg[/img]

Hashash Borek

[img]http://yemekgunlugum.blogs.com/yemek_gunlugum/images/spanaklborek_1.JPG[/img]

Tavuk Borek Chicken Borek

[img]http://photos7.flickr.com/9764029_5132793aff.jpg[/img]

[img]http://www.siemensevaletleri.com/magazinimages/4.jpg[/img]

Dereotlu Borek

[img]http://devletsah.com/typo3temp/pics/e1449e644a.jpg[/img]

[img]http://www.turkeytravelplanner.com/AssetsTurkey/Food/borek_cay4801.jpg[/img]

Mercimekli Borek Lentil Borek

[img]http://www.ailemveben.com.tr/yemek_tarifleri/okuyucu_tarifi/00565/imperiaflex_0_0_0.jpg[/img]

Matarli Borek Mushroom Borek

[img]http://ww2.mezun.com/images/mantarliborek.jpg[/img]

HANIM HERE IS ONE FOR YOU

Hanim Boreki

[img]http://www.portakalagaci.com/oburcuk/images/hanimeli.jpg[/img]


Su böregi: "water" börek: 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.

[img]http://www.geocities.com/ftcookery/gallery/2_mezeler/su_boregi.jpg[/img]

Gözleme, a village dish made of flat lavas (lah-VAHSH) bread folded over various ingredients then baked on a griddle, has been—like börek—a popular light meal for centuries in Turkey.

[img]http://www.portakalagaci.com/photos/uncategorized/gozleme1.jpg[/img]

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)

[img]http://www.miaresorts.com/images/hakkimizda/gozlemeevi.jpg[/img]

[img]http://www.cigdempension.com/images/24.jpg[/img]

[img]http://www.selcukluevi.com/4.jpg[/img]

Çörek

[img]http://www.portakalagaci.com/oburcuk/images/ispanakli_borek.jpg[/img]

[img]http://www.guneysut.com.tr/yemek/yogurt/7zeytinli_corek.jpg[/img]

[img]http://www.discoverturkey.com/img-fin/yemek-img/yemek1238.jpg[/img]

Tahini Çörek

[img]http://www.tarcininmutfagi.com/photos/uncategorized/rfvnk_32_copy.jpg[/img]


Cacik

Turks invented Yoghurt, it is plays a vital role in our cuisine

[img][IMG]http://www.southcoast247.com/eating/stories/turkey2-cacik.jpg[/img][/img]

[img]http://evcini.typepad.com/photos/uncategorized/cunda_cacigi_copy.jpg[/img]

Humus-bi-Tahin - A GaziAntep Speciality

[img]http://upload.wikimedia.org/wikipedia/en/thumb/e/e3/Hummus_chicken.jpg/300px-Hummus_chicken.jpg[/img]

Pastirma - Meat Meze's

[img]http://www.kayseriliyim.com/tanitim/reklam1/pastirma.jpg[/img]

[img]http://www.istanbulshotels.com/istanbul/beyazit.jpg[/img]

[img]http://www.yenisafak.com.tr/arsiv/2005/eylul/27/2421y1.jpg[/img]

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

[img]http://www.afyontso.org/images/sucuk.jpg[/img]

[img]http://www.bigfoto.com/themes/food/olives-food.jpg[/img]

[img]http://www.soframiz.de/wp-content/mozarella.jpg[/img]


Icli Kofte

[img]http://www.kusadasionline.com/recipe/thumbs/Ticlikofte.GIF[/img]

[img]http://photos13.flickr.com/17740295_651e43f8b4_o.jpg[/img]


Patlacan Salatasi

[img]http://www.portakalagaci.com/oburcuk/images/patlican_salatasi.jpg[/img]


[img]http://www.portakalagaci.com/oburcuk/images/kozlenmis_patlican_salatasi.jpg[/img]

[img]http://www.portakalagaci.com/photos/uncategorized/karnabahar_salata.jpg[/img]

Cerkez Tavugu

[img]http://www.cuisineturque.com/images/cerkez.jpg[/img]


Thats enough for today, more tomorrow........................

p.s If anyone wants any "Recipies", Pm me, my mother makes some amazing food

[Dîrî]

Dolma is not Turkish... Dolma is a dish local to Anatolia - even before Barab - I mean TURKS came to Anatolia... It has been a dish of the Kurds, Greeks, Armenians, Assyrians, Persians and even Arabs LONG before the Turks even set foot in Anatolia...


And Beqlawa is Arabic sweet...

[Azertos]

Bigturk, mmmmmmm!! delicieux, yummy yummy yummy!

So this is what attracts many tourists Mordoth I'm so jealous, you're there, you can eat these dishes whenever you want, we have them here too,but they aren't that original! But dont worry I'll be there this year hopefully!

-------------------------------------------------------------------------------------
Diri, Stop spreading the DIRI-FLUE!

[Dîrî]

Bigturk, mmmmmmm!! delicieux, yummy yummy yummy!

So this is what attracts many tourists Mordoth I'm so jealous, you're there, you can eat these dishes whenever you want, we have them here too,but they aren't that original! But dont worry I'll be there this year hopefully!

-------------------------------------------------------------------------------------
Diri, Stop spreading the DIRI-FLUE!

[Azertos]

Oops, you've already started it! DIRI-FLUE ALERT,

Dont be jealous Diri Shmiri, you still have few things of being proud of..(I hope), it's cant be that baaaaaad, ok ok, you can copy our ass, I allow you!

[BIGTURK]

Oh my your soooooooooooo JELOUS

Its disgracefull man, you remind me of your friend in the photo, your REALLY stoop loooooooooooow lol.

Dolma is Turkish wether you like it or not the only reason others in the region eat it is because we introduced it.

Dolma is originally made in Turkestan, like below



If you had any basic knowledge, you would realise the Turfan basin produced some of the best grapes, rice and other foods.

They have been making Dolma for thoooooouands of years while you were living in caves in the mountain.

The word is Root Turkish

Dolma = To Fill

These are simple facts sorry you can't take them.

Diri
And Beqlawa is Arabic sweet

Oh the little jelous creep is back again lol

Beqlawa is not a word, stop INVENTING words, stop putting a LETTER like E into a word and thinking that it makes it a different language, damn you guys are SO un-original.

Let me give you a Crash-course history in BAKLAVA, or as Arabs call it Baklawa



It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: "I am not rich enough to eat baklava and boerek every day".

You read that, ASSYRIAN

THE PERFECTION

Ottomans

We perfected it into what it is today, so say another thanks to us Diri, oh no guys I think Diri is going to BOYCOTT Baklava now

[kurdistani]

Diri... These Foods are generic to the middle east... however... the Turkish versions are often very good....

Istanbul Dolma is way better than Hewler Dolma.....

[Dîrî]

[quote="kurdistani"]Diri... These Foods are generic to the middle east... [quote]

Which is what I said... No need to PRETEND I am wrong... I am right... Those dishes have been in the Middle East and ANATOLIA long before Turks set their foot on the soil in Baghdad...

[BIGTURK]

Diri silly billly Dolma is Turkish, do you want to be taught another lesson lol you just carry on embarrasing yourself.

Dolma = To Fill in Turkish

Which is what the dish is, you fill certain Vegetable with fantastic ingrediants.

It was bought with the Turks from Turkestan sorry to break your heart.

Dont tell me your gonna stop eating Dolma

[BIGTURK]

A few more Meze's



A varient of Jajik



My home towns SPECIALITY, Antep Ezmesi.



Albanian Liver, which as the name suggests was introduced to us by our loved Albanian brothers and sisters.


Now my next section will be another very important part of Turkish Cuinine which is SOUPS.

ÇORBALAR

Soups can be drank for breakfast, for lunch or prepared as a side dish or even Dinner on its own, they come in many different styles and tastes and is usually always eaten with hot bread.

Mercimek Corbasi - Lentil Soup







[img]http://images.google.com/url?q=http://www.corum.gov.tr/resgal/corba.jpg[/img]

Red Lentil Soup



Gelin Corbasi - Wedding Soup






Yogurt Corbasi - Yogurt Soup

[img]http://www.bestturkishfood.com/rimg/350/6.jpg[/img]

[img]http://www.portakalagaci.com/oburcuk/images/soguk_corba.jpg[/img]

Tarhana Corbasi

[img]http://www.bestturkishfood.com/rimg/350/5.jpg[/img]

[img]http://www.portakalagaci.com/photos/uncategorized/kizilcikli_tarhana_corbasi.jpg[/img]


Iskembe Corbasi - Tripe Soup

[img]http://www.bestturkishfood.com/rimg/350/10.jpg[/img]


Tavuk Corbasi - Chicken Soup, Jews are very good at making this

[img]http://www.portakalagaci.com/oburcuk/images/tavuk_suyu_corba.jpg[/img]

Mantar Corbasi - Mushroom Soup

[img]http://www.portakalagaci.com/photos/uncategorized/mantar_corbasi.jpg[/img]

Yayla Corbasi

[img]http://www.portakalagaci.com/photos/uncategorized/yayla_corbasi.jpg[/img]

Asure Corbasi - Azeri Turk Special Soups

[img]http://www.portakalagaci.com/oburcuk/images/asure_corbasi.jpg[/img]

Eriste Soup

[img]http://www.portakalagaci.com/oburcuk/images/patatesli_eriste_corbasi.jpg[/img]

Bostana Corbasi

[img]http://www.portakalagaci.com/photos/urfa_yemekleri/5.jpg[/img]

Yahni

[img]http://www.turkish-media.com/yemektarifleri/pics/cigeryahni.jpg[/img]


If anyone wants any recipies, Pm me


http://www.anatolia.com/content/?a=50&z=4

[Mordoth]

Ya orucumu bozduracaksiniz bana LoL
My fast !!!
My GOD LOOK @ those traditional Turkish dishes . Haha , they still try to immitate us aren't they?

[Yerevan]

Dolma is not Turkish... Dolma is a dish local to Anatolia - even before Barab - I mean TURKS came to Anatolia... It has been a dish of the Kurds, Greeks, Armenians, Assyrians, Persians and even Arabs LONG before the Turks even set foot in Anatolia...


And Beqlawa is Arabic sweet...

Absolutely right. Dolma is NOT Turkish, plus Paqlava, Lahmachu, etc.

[BIGTURK]

Yerevan and Diri, what a pathetic duo, the haters club lol

Jus again for the Erivan

Dolma is Turkish wether you like it or not the only reason others in the region eat it is because we introduced it.

Dolma is originally made in Turkestan, like below



If you had any basic knowledge, you would realise the Turfan basin produced some of the best grapes, rice and other foods.

They have been making Dolma for thoooooouands of years while you were living in caves in the mountain.

The word is Root Turkish

Dolma = To Fill

These are simple facts sorry you can't take them.

Diri
And Beqlawa is Arabic sweet

Oh the little jelous creep is back again lol

Beqlawa is not a word, stop INVENTING words, stop putting a LETTER like E into a word and thinking that it makes it a different language, damn you guys are SO un-original.

Let me give you a Crash-course history in BAKLAVA, or as Arabs call it Baklawa



It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: "I am not rich enough to eat baklava and boerek every day".

You read that, ASSYRIAN

THE PERFECTION

Ottomans


You guys are sooooooo Jelous, dont you have anything to be proud of, obviously not so to drown your sorrows you attack others.

[Azertos]

Oh my, yerevan let me guess, Dolma is Armenian?? Please come on folks, this is very low, I start a thread of Turkish dishes, and this is what we get .. That is just very childish, Dolma is Turkish, central Asians Turks have it, We have it, Anatolians have it...That's it, dont tell me that a population of 300-400 is influenced by a small Armenian nation. This is just very ridiculous.

[BIGTURK]

Azertos, men Pilavi Dolmaya Dolduracam, Dolma ne demek acaba?

[Azertos]

haha, derdimizi nedense chok chekenler var yaw, Anaaaa nasil bir shey bu...ben burada oldum gulmekden...Yashasin Turk Baba ve Nenelerimiz (Buyuk Baba , buyuk Anne yani)

[Yerevan]

Oh my, yerevan let me guess, Dolma is Armenian?? Please come on folks, this is very low, I start a thread of Turkish dishes, and this is what we get .. That is just very childish, Dolma is Turkish, central Asians Turks have it, We have it, Anatolians have it...That's it, dont tell me that a population of 300-400 is influenced by a small Armenian nation. This is just very ridiculous.

Why are you putting words in my mouth, Azerchik. You and your little buddy there get so paranoid about dolma. The bottom line is dolam is NOT turkish, but of course one thing that turks love to do is everything is turkish. Next thing we'll hear is pizza is turkish also. Get over it. Turks like to claim everything that is not theirs. As littleturkey was saying 'American Indians" are turkish. lol.

[BIGTURK]

Yerevan why dont you tell me what Dolma means

Then why dont you find out where its originally made

Then you can come and apologise to me

[Azertos]

Yerevan, I dont believe that Native Americans are Turkish lol, ...you know what Dolma means, Dolma(filled) =Doldurmag (Azeri) Doldurmak (Turkish), We dont claim that everyhting is Turkish, In Azerbaijan we have ''Sabze Khorma rice'' and it's obious that it isnt azeri, but Persian , that's why we call Sabze Khorma an Iranian dish..simple as that.

[Yerevan]

Yerevan why dont you tell me what Dolma means

Then why dont you find out where its originally made

Then you can come and apologise to me

Are you f#ckin kidding me? Me apologise to you????????????
Very funny.

[Yerevan]

Yerevan, I dont believe that Native Americans are Turkish lol

Really? I'm glad that you think it's funny also, because your buddy there was trying to convince us that Native Americans are Turks.

[BIGTURK]

Yerevan what on earth are you crying about now, Ancient Turkic people migrated to the Americas thousands of years ago and mixed with South Pacific Aboriginal people.

Obviously they are not the same as todays Turks but their is an ancient connection thats all.

You can calm down.

Oh and are you ready to apologise for the Dolma fiasco lol

[Yerevan]

lol see there you go again.

[Mordoth]

WHAt aRE YOU DISCUSSING BOYZ ! You are off-topic !!! What do you deny armenian ? Do you deny our culture and traditonal foods_?

[Azertos]

Folks, just stop here please, lets discuss food, not politics or Native Americans haha....

[BIGTURK]

Mordoth, Yerevan is getting very jelous of our food. Hey lets just ignore him and focus on our beautiful cuisine.

[Yerevan]

Am I supposed to give an explanation to you? Read and find out little Mordy.

[BIGTURK]

Now I will move on to another key aspect of the Turkish Kitchen, RICE dishes.

PILAV

Turkish pilav (cooked rice with various spices and additions) is often a good gluten-free choice, but watch out for pilavs that contain small amounts of noodles, usually in the form of pirinc (small oblong "grains" of wheat pasta), added for visual and gustatory interest.

We use Pilav as a Side Dish, or as a meal on its own.



Doner Pilav



Nohut Pilav - ChickPea Rice







ChickPea Rice sellers also have these vendors and they walk around selling it to people as fast food.

Azeri Rice







Hamsi Pilav



Ayvalı pilav - Quince Rice



Perde Pilav

[img]http://www.mucadelegazetesi.com/perde3.JPG[/img]

Safran Pilav

[img]http://www.kultur.gov.tr/portal/kultur_portal/images/fr/20/2720/yemek-aspurlu.jpg[/img]

Mevlevi Pilav

[img]http://www.kultur.gov.tr/portal/kultur_portal/images/fr/09/2709/yemek1709.jpg[/img]

Auborgine Pilav

[img]http://www.geocities.com/ftcookery/gallery/6_sebzeler/patlicanli_pilav.jpg[/img]

Ic Pilav

[img]http://www.mustafatasar.gen.tr/gaziantep/antep_yemek/icpilav.jpg[/img]

A very famous Rice is Ozbek Pilavi

Ozbek Pilavi

Plov is the king of Uzbek cuisine. Plov is served during a wedding feast and to celebrate the arrival of honorable guest, at the crowded jubilee celebrations and in the family circle. Neither a friendly dinner nor funeral repast can do without plov. Dishes made of rice are known almost in every country of the East, but the Uzbek plov, recipe of which was created in the ancient times, can be called the masterpiece of culinary art. There are a lot of folk parables and legends about healing and nourishing qualities of plov. Uzbek people believe that the very name for plov - "osh-polov" conceals the first letters of the names of the dish basic ingredients: onion, carrot, meat, oil, salt, water and rice.

[img]http://www.sairamtour.com/news/gems/41_05.jpg[/img]

It should be mentioned that rice as the basic product of irrigated agriculture was cultivated in Central Asia since the ancient times. Famous American researcher of Great Silk Road Rafael Pampelly, who discovered near the capital of Turkmenistan, Ashgabat, ancient culture of Anau dating back to the 4th - 3rd millennium B.C., found fragments of ancient table wear ornamented with grains of wheat, rice and barley. As it was estimated by archeologists, rice was successfully cultivated in the Fergana valley, in the lower reaches of the Zeravshan, Amu Darya and Sir darya rivers. In his work "Geography" the ancient Greek historian and geographer Strabon indicated that 'Saka and Massagete tribes inhabiting lands to the east of the Caspian Sea sow pearly grain'.


[img]http://www.sairamtour.com/news/gems/41_04.jpg[/img]

The recipe of Uzbek plov was handed over not only from generation to generation, but from merchant to merchant, from traveler to traveler on the Great Silk Road. While undergoing some modification due to local tastes and available ingredients it has become a popular dish among all eastern peoples from Xinjiang (China) to Azerbaijan to Turkey.

[img]http://www.winne.com/uzbekistan/images/007.jpg[/img]


[img]http://www.portakalagaci.com/photos/uncategorized/ozbek_pilavi.jpg[/img]

[img]http://taomlar.freenet.uz/img/plov/plov/palov_02.jpg[/img]



Azeri Rice Pudding

[img]http://www.sgblog.com/a2e/mt/archives/SSCN7825_1.jpg[/img]

[img]http://www.douglas.bc.ca/cie/images/tulip-l.jpg[/img]

Bulgur pilav (bool-GOOR pee-lahv, cracked wheat) is added to some dishes but not apparent. When you see it, it's usually in the form of tiny grains (polygons) of cracked wheat tinted red from having been cooked in tomato sauce.

[img]http://www.geocities.com/ftcookery/gallery/6_sebzeler/etli_bulgur_pilavi.jpg[/img]

[img]http://www.ephesuslounge.com/sharedimages/ephesusimages/Bulgur%20Wheat%20Lettuce%20Wraps.jpg[/img]

[Azertos]

looks very delicious... Bigturk, you know what Turshu means??? Do you perhaps have some photos of Turshu??? mmmm

[BIGTURK]

OOOOOOOOOOH YES, TURSU IS AMAZING That will be my next section

[Mordoth]

DELICIOUS BEAKED RICES WOW !!! BRILLIANT and PERFECT !!! I wish to eat some right now

[Dîrî]

Yes, Armenian brother... You are right - Dolma, Baqlawa and La7majoon... They are NOT Turkish - but it hurts these Turks SO much to hear that... So I will say it again:

Ottomans took from every nation they controlled... They took from Arabia, Armenia, Kurdistan, Persia and Greece...

Enjoy the Kurdish, Armenian, Greek, Arab and Persian food, guys... It's an honor that you love our dishes so much!

[BIGTURK]

Did anyone hear somthing?

I know this is all painfull for you to see Diri but hey, as they say The Truth Hurts

Well obviously nobody can deny that Dolma isnt Turkish anymore after my thorough explanation its just as stupid as saying Turks didnt invent Yoghurt

I have no time to waste on culturless people with no cuisine.

Its a pleasure to know you enjoy eating our Turkish "To Fill" (Dolma) meal

Moving on to another section of Turkish Cuisine,

TURşU

Tursu is Turkish for Pickles, we pickle almost everything, these can be very tasty, spicy and served as side dishes or snacks.

These are especially famous from the Black Sea region and Azerbaycan.



Azeri Turşucusu
It is one of the oldest pickle shops in Turkey. It was founded in 1958 and has been serving the residents of Ankara since. Bay leaves, dill seeds and lemon salt are added to the water when pickling to provide a delicious taste. Azeri Turşucusu has customers all over Ankara and even from Cyprus. It is open every day form 09:00 to 21:00.





Hasan Amca (Uncle Hasan)

Hasan Türksever founded the store in Narlıdere (Izmir) in 1950. The pickles are exported to various countries, ranging from the USA to Germany, and even to China. There are 50 kinds of pickles, and pickled corn, pinecone, artichoke, orange, tangerine, peach, grape, cherry, sour cherry and apricot are among the unusual choices.



Apricot Pickle



A Tursucu Amca







Tursucu - Tursu Seller, fast food Tursu





[img]http://www.metrohaber.com/picture.php.jpg[/img]

[img]http://web.netbul.com/images/yemek/thumbnails/biber.jpg[/img]


[img]http://www.turkishkitchen.us/images/food-pickles.jpg[/img]

[img]http://msl1.mit.edu/albums/tulips2005/red_tulip.sized.jpg[/img]

[Tigris]

Central asian and anatolian culture is very different. You are not turks either.

[BIGTURK]

MEIC EDIT [FLAME BAIT] EVIN

You have no knowledge of Turkestan Culture, our culture is very similar one day you will learn to work for a living, save up and fly out to Turkestan where you will get quite a shock.

Why are you people so jelous lol, Wow everyone wants a bit of us, we must be somthing great if you all wanna be like us and do as we do

Just sit back and admire man, if you want some recipies just ask dont be shy.

[HBK]

Theres no such thing as Kurds either.

You have no knowledge of Turkestan Culture, our culture is very similar one day you will learn to work for a living, save up and fly out to Turkestan where you will get quite a shock.

Why are you people so jelous lol, Wow everyone wants a bit of us, we must be somthing great if you all wanna be like us and do as we do

Just sit back and admire man, if you want some recipies just ask dont be shy.

[BIGTURK]

I'll give you recipies aswell if you want

[Yerevan]

Yes, Armenian brother... You are right - Dolma, Baqlawa and La7majoon... They are NOT Turkish - but it hurts these Turks SO much to hear that... So I will say it again:

Ottomans took from every nation they controlled... They took from Arabia, Armenia, Kurdistan, Persia and Greece...

Enjoy the Kurdish, Armenian, Greek, Arab and Persian food, guys... It's an honor that you love our dishes so much!

LOL. Correct as usuall.

[Tigris]

muahahhahahaha

great answer to so called türks.

MEIC EDIT [NO FLAME BAIT] EVIN

[Baku87]

Its a good thing Im already full or else I would have gone nuts when I saw that fish and dolma yumm yumm

BIGTURK next time you should have a warning in the title for hungry people.. they can get easily frustrate and jealou like Iraven

[Azertos]

DELICIOUS!!!!!

Auwwwww Guys thank you!!! now I know how important my culture,my cuisine,my history,my identity is for you, I'm soooo flattered.
Too baaaaad that some people dont have what I have,but hey that's life live with it, dont make fool out of yourselves, jealousy is a terrible insecurity syndrome.


BIGTURK resimler varsa gonder, bir azda olsa deli edelim kiskananlari

[Baku87]

Ochhh.. mam mia.. tursu





Oefff Bomba Dolma!



Turk Pizza, I know a little secret about this one. Place some vegetables which you also use for Doner in this center and roll it up and eat it baby!!

[BIGTURK]

If you say so Dicle

Now, the best way to get rid of these pests is to ignore them, they wish to divert the topic because seeing the beauty of our cuisine is getting them very jelous.

Now I know that since the Armenians exterminated the Turks out of Erivan and Armenia that things just havent been the same have they, I mean you lost us and your food lol, since we left you do not have what can be described as a cuisine and so your very jelous and bitter about this because the only thing that grows in your mountains is dirt

Learn to be lovers not haters, you'll have a much happier life

Now I'll move onto the next section, Dairy, Yogurt and Cheese foods of Turkish Cuisine

YOGURT VE PEYNIR

Origins

The exact origins of cheesemaking are unknown, and estimates range from around 8000 BCE (when sheep were domesticated) to around 3000 BCE. Credit for the discovery most likely goes to nomadic Turkic tribes in Central Asia.

http://www.blinkbits.com/blinks/Cheese
http://www.etigazette.com/Top-News-Searche...-Chi/cheese.php

The first cultured milk product probably occurred spontaneously from the environment or the food itself. Folklore describes the story of a traveling nomad in the Turkish desert. Legend has it that he kept some milk in a goatskin bag hung across his camel. After traveling in the hot sun with the constant agitation of his bag during his travels, the milk was transformed into a tangy custard. The warmth, bacteria in the bag and agitation of his movements were ideal for making the first yogurt!

http://www.stonyfield.com/Wellness/Mooslet....cfm?moos_id=16

Another legend - dated back to the eighth century - has it a Turk nomad, traveling in a mountain region between the Black Sea and Caspian Sea, was carrying a goatskin containing milk and, because of temperature and bacteria contained in the goatskin, it was transformed into a pleasing creamy beverage: yogurt. Yogurut or joggurt, which in Turk language means “thick milk”, seems to be the name from which derives the modern yogurt, in fact the origin of this name seems to be yogurut dated back, with high probability, to the eighth century. Since then yogurut, or yogur or joggurt, was consumed until the ninth century when the name changed into the term we know today: yogurt.

http://www.diwinetaste.com/dwt/en2004107.php



Yogurt sellers in Istanbul

The word derives from the Turkish yoğurt (pronounced [jɔˈurt]) deriving from the verb yoğurmak, which means \"to blend\", a reference to how yoghurt is made. The letter ğ is silent between back vowels in Modern Turkish, but was formerly pronounced as a voiced velar fricative [ɣ]. English pronunciation varies in different regions according to the local accent but common pronunciations include /ˈjɒgət/ and /ˈjoʊgɚt/

.

Yogurt can be served alone, we also use it for side dishes, also with spicy foods, we also make ancient drinks from Yogurt and desserts.



Traditional Clay bowl which Suzme Yogurt is served in, this is really delicious.

Yogurt Soup



Cacik - Jajik, is eaten all over the Turkish world





Manti- Another speciality eaten all over the Turkish world, it has its roots in Turkestan







Haydari



Yogurtlu Patlican

[img]http://www.fonduerecipesonline.com/images/02roastedtomatoes.jpg[/img]

[img]http://www.iraqicookbook.com/images/eggplant.jpg[/img]

Azeri Yogurt Soup

[img]http://slis.cua.edu/ihy/sp2000/cuisines/dovga.jpg[/img]

Ayran- Yogurt Drink

[img]http://homepage3.nifty.com/820~Ki-noko~gogo-HP/TURKEY/05.3.20-4.3/ayran2.jpg[/img]

[img]http://www.cypnet.co.uk/ncyprus/culture/cuisine/drinks/ayran.jpg[/img]

[img]http://www.asahi-net.or.jp/~qk5h-oosk/icicekler/ayran.jpg[/img]

[img]http://www.lezzet.com.tr/tarifler_dunya/00914/imperiaflex_0_11_1.jpg[/img]


[img]http://www.aturquia.com/gastronomia/images/yayik.jpg[/img]

This is what Ayran is made in

Sutlac- Rice Pudding, this is so delicious, served hot with cinnamon and other spices on top

[img]http://www.kekevi.com/sutlac.jpg[/img]

[img]http://www.guler.biz/menuveyemek/sutlac.gif[/img]

[img]http://www.bigglook.com/biggmenu/images/firinda_sutlac.jpg[/img]


Cheese

Beyaz Peynir - White Cheese

[img]http://www.derekoygroup.com/mynet_resimlerim/peynir.jpg[/img]

[img]http://www.mavi-yesil.com.tr/imageMagic.cfm?image=suturunleri.jpg[/img]

Tulum Peynir

[img]http://www.folklorkurumu.org/folklora/yoreler/van/images/otlu.jpg[/img]

Kasar Peynir

[img]http://www.tuketiciler.org/images/gida-kasar.jpg[/img]

[img]http://www.uktvfood.co.uk/images/standardItem/L1/bwssac_eb_cd_190.jpg[/img]


[img]http://www.votawphotography.com/photo/Flowers/433-Yellow%20Tulip.jpg[/img]

[Dîrî]

HAHAHAHAHAHA... TURK - tell me what "Turshu" means! Hahahahahaha



You don't know the meaning of the word... It is not Turkish...

[Baku87]

Diri stop whining and hijacking the thread, its embarrassing yourself and your own culture.

[Dîrî]

Diri stop whining and hijacking the thread, its embarrassing yourself and your own culture.

Bakû - please let BIGTURK answer the question: What does Turshu mean?

[kurdistani]

Who cares... Turks have better food than Kurds... Fact!

http://www.peyamner.com/article.php?id=184...61&lang=english