Introduction
Food is an integral part of human survival. Primitive humans ate their food raw and whole. Over time they began cutting their food, then processing their food with grinding stones and finally the discovery of fire led to cooking. In the same way, eating and drinking etiquette has evolved over time and in today’s world courtesy and elegance has developed. Different methods of cooking have been developed with time and every country has its own culture of cooking and variations in the kitchen.
Turkish nomads moved from Central Asia to the Middle East and by the end of the 13th century settled in place called Constantinople which is presently known as Istanbul. Turkey benefits greatly from its geographical location which is on the cross roads of Far East and the Mediterranean. The position of the country from Far East and the Mediterranean Sea helped the Turks to gain control of trade routes and had an ideal environment which benefited plants and animals to flourish. It also helped to develop and sustain a lasting influence on the regional cuisine.
Initially, Turkish nomads during their migration from steppes of Central Asia to Europe, mixed with Chinese which led to culinary cross fertilization of different cuisines & improvisation of their food habits, cooking methods, culture etc. Subsequent to Ottoman Empire making Constantinople as their permanent base, the cooks in the Imperial kitchen were eager to please the royal palate and during this course, they developed and mastered different cuisines to perfection. These recipes were passed on from generation to generation. The accessibility of distinctive ingredients, control over substantial area mass and populace by Ottoman Empire and energy of illustrious cooks to satisfy the eminence has left an everlasting impact on the Turkish food we know today.
Turkey can be geographically, dissected into seven major areas viz. Aegean, Black Sea, Central Anatolia, Eastern Anatolia, Marmara, Mediterranean and South Eastern Anatolia. Each region is rich in its own culture, climatic conditions, flora, fauna, agricultural diversities, demography etc. Interaction between the people of these regions has given Turkish cuisines a different flavor and taste. In general, Yogurt salads, fish in olive oil and stuffed and wrapped vegetables became Turkish staples.
COOKING TECHNIQUES USED
In Turkey, cooking techniques range from traditional to contemporary and in some level they are similar to each other. Cooking methods in Turkey are basically divided into five main cooking methods and each divided into smaller categories, as enumerated below:
Cooking with Water:
This method takes place by boiling or steaming. Meat, vegetables and legumes are boiled in water
Frying:
It can be either deep or pan fried. Often food is cooked by frying especially vegetable patties, vegetable and Turkish doughnuts
Dry-heat cooking:
This includes roasting, grilling, broiling and sautéing. Common in Anatolian kitchens is Tandoori which is another form of dry-heat cooking. Anything can be cooked under Tandoori oven. Konya, Siirt and Kastamonu are known for all kinds of tandoori lamb meals.
Water-Oil Cooking:
This method is commonly used is Turkish kitchen and also for making stuffed foods, moussaka, stew and any other dish cooked in saucepan.
MEALS IN TURKEY
The important kinds of celebrations that takes place in Turkey are national religious holidays, national secular (non-religious) holidays, local events and festivals. Since majority of the population is of Islamic faith, the religious events are prepared by family and friends. Like in other countries the Turkish way of food involves three meals a day i.e.
Breakfast or Kahvalti (kah-vall-tuh):
Breakfast generally consists of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey, and occasionally soft boiled egg. Tea and freshly baked breads are always present. During winter, Sucuk, a spicy sausage and Pastirma, seasoned beef are prepared. Street cart or food stand also known as büfe offers börek, flaky mince or cheese filled pastry, simit, bread ring topped with sesame seeds. Sine majority of the population are Muslims consumption of pork and bacon products are absent from menus. Breakfast is considered as an important part of the meal since it provides well- rounded macronutrients profile including carbohydrate, protein and fat.
Lunch or Öyle yemek (oy-leh yem-eck):
The lunch is traditionally a heartier and warmer meal than breakfast. Consisting of Corbalar or soups which are served in variety of ways, commonly including lentils and various vegetables and meats. It also includes baked lamb or chicken served with peppers and eggplants, fresh grilled fish with a slice of lemon. Bulgar pilaf is also popular dish. Popular among children is Lahmacun (lah-mah-jun) or Turkish pizza, consisting of thin crust, a layer of spicy ground lamb and tomato sauce. For a quick grab Tost, a grilled cheese sandwich.
Dinner Akam yemek (ak-sham yem-eck):
Largest meal of the day is usually the dinner in which appetizers, Mezeler are served before the meal. Mezeler dishes largely comprises an entire meal. Dinner includes salads, soups, pilaf-stuffed fish and köfte (fried, minced meatballs). Typically meat dishes are accompanied by starchy vegetables. Desserts includes seasonal fruits, milky pudding, baklava etc.
INGREDIENTS USED
Ingredients and spices play an important role in any cuisine by helping it enhance the flavor and appearance of dish. The ingredients in Turkish cuisine are lamb, beef, chicken, eggplants, green peppers, onions, garlic, lentils, beans and tomatoes. In Turkish cuisine, nuts have a special place. Nuts including pistachios, chestnuts, almonds, hazelnuts and walnuts and are used extensively in desserts or eaten separately. Spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice and thyme. Olives are common on various breakfast and meze tables.
Cooking generally requires oils and fats to give flavor to the dish. Widely used oils and fats in Turkey are butter or margarine, olive oil, sunflower oil, canola oil and corn oil. Also sesame, hazelnut, peanut and walnut oils are used. Sometimes Kuyruk yağı (tail fat of sheep) is used in kebabs and meat dishes. Turkey is rich and diverse in flora, meaning that fruits are varied, abundant and cheap. Fruits were frequently accompanied with meat as a side in Ottoman cuisine. Frequently used fruits are plums, apricots, pomegranates, pears, apples, grapes, figs and various kinds of citrus fruits. Komposto (compote) or hoşaf (from Persia meaning “nice water”) are the main side dishes to meat or pilay. Dolma and pilaf generally contains currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) was cooked with sour plums in Ottoman cuisine. Desserts in Turkey do not contain fresh fruit but may contain dried varieties. Turkish cuisine has a special place for eggplants.
Meat is mostly eaten at wedding ceremonies or during Kurban Bayrami (Eid ul-Adha) as etli pilay (pilaf with meat), and now has become part of the daily diet since the introduction of industrial production. Cooking of meat mainly remains with the combination of ground meat and vegetable. Such as kamala fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is almost always served with yogurt). In coastal regions, cheap fish such as Sardines (sardalya) or hamsi (anchovies) are widely available during their season. Consumption of chicken and eggs is common. Kuzu çevirme, cooking milk-fed lambs and is a contemporary consumption which was once the most popular source of meat in Turkey.
There are some ingredients found in Turkish culinary culture that are flagships. Food’s origin can be traced in spices, fruits, vegetables and flour products. Some ingredients that make Turkish cuisine Turkish are:
Bulgur (large (kalın) / Bulgur Small (ince) – partially cooked & dried before grinding. Larger grains used for pilafs and smaller grains used with minced meat for making the outside casing of içli köfte.
Kimyon (cumin) associated with curries and sauces from the Indian subcontinent, still it is one of the key ingredients in many köfte recipes across Turkey.
Dereotu (dill) is known for its distinctive flavor and aroma and is used in salads, fillings for dolma and börek (savory pastry). It’s also a medium for garnish. Usually chopped dill is found on fava (board) bean paste or artichokes cooked in olive oil. It’s well known from Ottoman kitchen and is a traditional herb.
Tarçın (cinnamon) main condiments of Ottoman cuisine. Added to deserts and most versatile spices found in Turkish cuisine
Kaymak (clotted cream) a rich thick cream which is rolled and sliced. A key ingredient in deserts as ekmek kadayıfı (dried, bread style cake soaked in sugar syrup which has clotted cream spread between two layers) and kaymaklı kadayıf (dried shredded wheat pastry soaked in syrup with clotted cream).
Nohut (chickpea) also known as garbanzo bean, ceci bean, and in other cuisine known as Bengal gram, hummus or chana. Associated as a vegetarian’s meal is high in protein and carbohydrate. It’s used in soups, stews, rice dishes and also roasted nuts
Leblebi, as they are called, come in a variety of forms. Partially cooking and roasting them turn chickpeas into a crunchy snack that has a slight smoky flavor. Left to dry after partially cooking, white-colored leblebi are more “nutty” in flavor. Alongside these two common leblebi are sugar and soy coated varieties
Peynir (cheese) produced in Turkey are of two major classes, one is lor (ricotta style) and other is Tulum (traditionally matured in animal hides). Visitors in Turkey are accustomed to beyaz and taze kaşar (feta and cheddar style cheese) during breakfast each morning. Most common cheese is of cow’s milk and sheep’s and goat’s milk cheese are also used
Yenibahar (allspice) also called as “new spice” includes Jamaica pepper, Myrtle pepper and pimento. Although it’s sometimes taken as black peppercorns since its brown in color. Sometimes confused with mixed blend of spices since its aroma is a mixture of clove, nutmeg, cinnamon and ginger. It can be used as a whole or mixing one part of nutmeg to two parts of cinnamon and cloves. It is added to fillings for dolma and was used in Ottoman style pilafs.
Iftars in Turkey are usually opened with olives.
A thick, sweet pudding called aure (also known as Noah’s pudding) is traditionally prepared during Muharrem. Its ingredients includes fruits, nuts, and grains.
POPULARITY OF TURKISH CUISINE
Turkish cuisine is widely popular nowadays. It’s mainly popular in Europe and Middle East. Switzerland where Kebabs is the most popular dish. In contemporary times, the Turkish cuisine has also become popular with the representation of whirling dervishes, a physically active meditation which originated and still practiced by the Sufis Dervishes.
Conclusion
Turkish cuisine is gaining popularity because of the healthy ingredients and is emerging as one of the most popular cuisine in the world today. Turkish cuisine has inspired the Islamic culinary domains of Lebanon, Syria and Jordan. Turkey has got strategic advantage since it’s situated between Europe and Asia which has helped Turkish cuisine to become a popular cuisine.
References
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2. Foodbycountry.com,. (2015). Food in Turkey – Turkish Food, Turkish Cuisine – popular, dishes, diet, history, common, meals, staple, rice, main. Retrieved 13 November 2015, from http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Turkey.html
3. Helloturkey.net,. (2015). Famous TURKISH CUISINE… What popular dish to eat in Turkey?. Retrieved 13 November 2015, from http://www.helloturkey.net/cuisine.html
4. TodaysZaman,. (2015). The unique cooking methods of a Turkish kitchen. Retrieved 15 November 2015, from http://www.todayszaman.com/features_the-unique-cooking-methods-of-a-turkish-kitchen_167703.html