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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Turkish
    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Turkish

       
     

    How to Cook dishes from Turkey


    Turkey Turkey is in a unique geographical position, straddling both Europe and Asia, and thus the national cuisine combines both European and Asian influences. In fact, Turkish cuisine owes much of its heritage to the cuisine of the vast Ottoman Empire, which encompassed not only what is today modern Turkey, but also territorities in the Middle East, North Africa and southern Europe. As a result of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine, and Persian cuisine, with traditional Turkic elements from Central Asia such as yogurt.

    In would incorrect however to assume that Turkish cuisine was homogenous throughout the entire country. This is very far from the case - there are specific dishes and flavors unique to each region of Turkey:
    • Olive trees are grown in the densely populated region of Marmara (the area around the Bosphorus, Dardanelles and the Sea of Marmara), as well as near to the Aegean and Mediterranean coasts, and these regions are known for their Mediterranean style cuisines.

    • Northern Turkey, near the Black Sea coast, is known for anchovies and corn.

    • Central Anatolia is famous for its pastry dishes: gözleme, keskek and manti.

    • Southeastern Turkey is well-known for mezes, kebabs and desserts such as baklava, kadayif and künefe.
    Some popular Turkish dishes include:
    • Adana kebap - A long grilled kebab made from ground lamb, originally from the city of Adana, where it is known as "kiyma kebabi".

    • Arnavut cigeri - Fried liver.

    • Ayran - A popular chilled yoghurt drink.

    • Börek - Dough stuffed with cheese, meat or vegetables.

    • Bursa kebab - Originally invented by Iskender Iskenderoglu, and known as "Iskender kebap" (which is a trademark), this dish is a variant of döner kebap. Grilled lamb slices are based with tomato sauce and layed over pide (pita) bread, and covered with melted butter and yogurt.

      Bursa kebab

    • Cacik - The Turkish version of tzatziki (a dip found in Greek cuisine) - Yoghurt with cucumber, mint and olive oil, served cold and eaten as a side dish.

      Cacik

    • Dolma - Stuffed vegetables. There are two main variants: a meat ("kiyma") mixture containing ground meat, onions, rice and spices, which is served warm, and vegetables mixtures, which are served at room temperature.

    • Domates - Tomato soup.

    • Döner kebap - Literally translated from Turkish, döner kebap means "turning roast". It is meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is usually served in a pide (Turkish pita bread). Versions with salad and sauce added were invented by the Turkish community resident in Germany, in a (extremely successful) attempt to broaden the dish's appeal - döner kebap has become a popular fast food throughout the world.

    • Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).

    • Hummus - A dip made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.

    • Imam bayildi - Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.

    • Iskembe çorbasi - Tripe (edible offal from the stomaches of cattle) soup. Often served season with lemon juice or vinegar.

    • Karniyarik - Very similar to Imam bayildi, but also containing ground meat, and served hot.

    • Keskek - A stew made from meat with wheat or barley.

    • Köfte - Meatballs made from ground meat with bread and egg. There are many variants such as "kadinbudu köfte" which contains rice, and "Çig köfte" which contains raw ground meat.

    • Kuskus - The Turkish version of couscous.

    • Lahmacun - Sometimes known as "Turkish pizza", lahmacun is a round flat piece of dough, topped with ground beef or lamb, and served rolled up with vegetables (most commonly onions, peppers or tomatoes) or pickles.

    • Mahmudiye - Chicken with almonds, apricots, black pepper, currants and honey.

    • Manti - A Turkish pasta made from dough balls filled with ground meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.

    • Menemen - Eggs with green peppers, onions and tomatoes.

    • Patlican begendi - A hot eggplant (aubergine) dish, also containing meat, cheese, milk and flour.

    • Patlican salatasi - Literally translated from Turkish, the name means "eggplant salad". There are quite a few variations of this dish, the eggplant (aubergine) may be baked or broiled (grilled) over a open flame before peeling so it has a smokey flavor, and then mixed with yoghurt, olive oil and garlic, or with olive oil, lemon juice and garlic, and served at room temperature.

      Patlican salatasi

    • Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.

    • Sujuk - A sausage made from ground beef with spices, and allowed to dry for several weeks. It must be cooked before eating, and is a popular at breakfast and in fast foods.

    • Tarhana - A dried food based on a fermented mixture of cracked wheat, yogurt and vegetables - its dryness and acidity means that it preserves well for a long time. Tarhana is eaten in the form of a soup.
    Some Turkish desserts and sweets include:
    • Baklava - A sweet pastry dessert made with phyllo dough, filled with chopped walnuts or pistachios, and sweetened with syrup or honey.

      Baklava

    • Helva - A sweet made from tahin (sesame seed paste), flour or semolina.

    • Kadaif - A dessert made from shredded dough or phyllo pastry. There are quite a few variants of this dish, including "künefe" which contains melted cheese and is served hot with pistachios and walnuts.

    • Lokum - Turkish delight.


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    Air fryer Cookbook: 550 Easy and Delicious Air Fryer Recipes For Fast and Healthy Meals (with Nutrition Facts)

    By Amanda Robbins

    CreateSpace Independent Publishing Platform
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    The Turkish Cookbook

    By Musa Dagdeviren

    Phaidon Press
    Released: 2019-04-01
    Hardcover (512 pages)

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    The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table

    Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

    The Super Easy Air Fryer Cookbook: Crave-Worthy Recipes for Healthier Fried Favorites

    By Brandi Crawford

    Rockridge Press
    Released: 2018-08-14
    Paperback (182 pages)

    The Super Easy Air Fryer Cookbook: Crave-Worthy Recipes for Healthier Fried Favorites
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    From Chicken and Waffles to Cinnamon Sugar Donut Holes, fried food is hard to resist―so don’t! The Super Easy Air Fryer Cookbook offers the easiest recipes to indulge in healthier fried favorites any day of the week.

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    Mediterranean Diet Cookbook: Mediterranean Diet Recipes and 30 Day Meal Plan to Live a Long and Healthy Life

    By Martin Benny

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    Mediterranean Diet Cookbook: Mediterranean Diet Recipes and 30 Day Meal Plan to Live a Long and Healthy Life
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    Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

    By Robyn Eckhardt

    RUX MARTIN
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    The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts

    Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.
     
    From village home cooks, community bakers, cafĂ© chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.

    Ketogenic Mediterranean Diet Cookbook: Low Carb Mediterranean Recipes to Lose Weight Fast and Feel Years Younger

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    New Weight Watchers Cookbook, SmartPoints Edition 2019: Delectable & Delicious Recipes To Fulfill Freestyle Journey

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    The Most Wanted Instant Pot Cookbook: Shoot For Craveable Meals | 500 Recipes

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    Meal Prep Instant Pot Cookbook: 200+ Quick, Healthy and Delicious Instant Pot Recipes for Clean Eating and Weight Loss

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    CreateSpace Independent Publishing Platform
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    Meal prep is defined as choosing a day to prepare your meals from start to finish. You will typically be making meals for longer than two days but less than four days, What you will be doing is planning the meal, cooking it, and packaging the meal and storing it in your fridge to be heated up and eaten at a later date

    Meal prep has taken off in the more recent years because it has been shown to help people maintain their diet, Meal prep comes in handy when you are a busy parent and don’t have the time to be able to stand over a stove and cook a meal every night because you have to watch the kids or help with homework.

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    Cooking with the Cuisinart Griddler: The 5-in-1 Nonstick Electric Grill Pan Accessories Cookbook for Tasty Backyard Griddle Recipes: Best Gourmet ... Flat-Top Flavor (Griddle Cooking) (Volume 1)

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