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Welcomes Turkey

Turkish Foods

Breakfast:

Breakfast in Turkey is a very important meal because Turkish people traditionally make their breakfast with whole family as a habit. A typical Turkish breakfast includes cheese (beyaz peynir, kasar etc.), butter, olives, eggs, tomatoes, cucumbers, green peppers, jam/marmalade and honey. Sucuk/sujuk (spicy Turkish sausage), pastirma, borek, simit, pogaca. Black Tea is served at breakfast.

Simit :

Simit is a circular bread with sesame seed and is a popular food during breakfast in Turkey.

Doner:

An old Turkish favorite. Compressed lamb and beef combination slowly grilled on a vertical rotisserie by open flame. As it turns, the meat is slowly carved down in very thin slices with a very long knife. It can be served on a plate, but also on pide, together with your choice tomato sauce, onions and lettuce.

Gozleme:

Gozleme is a savoury traditional Turkish hand made and hand rolled pastry and prepared on a sac. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle.

Lahmacun:

The delicious "Turkish pizza" as also called, on a thin layer of pastry mince meat is spread - with tomato, onion, salt and parsley - spiced with red pepper from mild to hot.

Kokorec:

Very popular in Turkey are skewered lamb intestines (especially suckling lambs), dished together with tomato, onion and parsly into quarter or half bread.

Kumpir:

Simply made from potatoes. Various kinds of food such as Russian salade, pickles, pea, mushroom are mixes and put into a baked potato, together with cheese.

Kofte Ekmek:

Usually sold in mini vans, Turkish kofte is very popular, especially with onion, hot spice, tomato, salad, parsley, and of course meatballs. Normally it is added to quarter or half bread.

Hamsi:

Fish is an important item of Turkish food especially in winter when the summer vegetables are scarce. The best fish in Turkey is the 'Hamsi'. The Turks have fifty ways of cooking Hamsi.

Kebap:

Kebab is a typical Turkish meat. Dished plain, as marinated meat, stewed or grilled. Most districts in Anatolia have their own "doner" kebaps. Grilled pieces of skewered meat is called "sis" kebap. There are too many sorts of kebabs to mention, but you should definately try "Alanazik", "sac kavurma" "tandir" and sorts of kofte as typical meat dishes.

Key ingredients of Turkish food

Turkish ingredients include: meat, eggplants, green peppers, onions, garlic, lentils, beans, tomatoes. Nuts, especially pistachios, pine nuts, almonds, hazelnuts and walnuts, together with spices.

Summer cuisine

In the hot summermonths, the Turks eat lighter meals with summer vegetables and fruits. A summer meal is usually made up of fried vegetables (aubergines, potatoes, courgettes, green peppers) served with yoghurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons.

Oils and fats

Butter or margarine, olive oil, sunflower oil and corn oil are widely used for cooking. Kuyruk yagi (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut and walnut oils are used as well.

Fast food:

Fast food is gaining more and more popularity and many major fast food chains have opened all over Turkey. Some Turkish traditional foods like kofte, doner, borek and gozleme are often being served in fast food style. Eating out has always been popular in large commercial cities.
 

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