Geographic position
The basis of Turkish cuisine is the wheat flour dough for the inevitable ekmek, pide, simit, manti and yufka.Turkey is a part of the South Eastern Europe and South West of Asia. Its surface of 779,450 km² around the 40th latitude passes through seven geographic zones distinguished by their climate, relief, flora and fauna.Turkish landscape is distinguished by traits of primeval continents of Euroasia and Africa. The area next to the Mediterranean Sea, with warm and moderate climate, is full of fertile valleys and plantations where all sorts of fruit and vegetables can be grown.Central plateau of Anatolia is the biggest geographic region of Turkey consisting of steppes, gentle hills and endless fields of grain. On the East it is surrounded by high, snow-covered mountains, while the South East of Turkey is characterized by warm, almost dessert climate.
Historic influence
Turkish cuisine is among the ten most recognized world cuisines, resulting as a merger of several factors. Ancient nomadic life, the space which is due to regional differences full of various flora and fauna and the heritage of rich royal cuisine are the three basic elements responsible for such art. The basics of Turkish cuisine existed in the time of Nomads and early Turkish states in Asia. By then there was a culinary relation with the meat, milk products, vegetables and grains. Stuffed dough ("manti", "bugra" - the ancestors of burek meat-pie) and the usage of all kinds of vegetables was like today a usual practice. Meat baked on the stake and on barbeque, today known as the varieties of "keba", as well as milk products and yoghurt were adjusted to the needs of Turkish nomads.Over the time and their travelling they have come to know rice, fruit and new kinds of vegetables which they have been blending for centuries with their own cuisine. All the habits and methods of preparing food they have brought with them to Anatolia in the 11th century. 600 years of Osman Empire has also left a grand influence on eating habits of the Turks. Just how much good cooking was important to the rulers says the information that in the 17th century only the court's kitchen employed 1,300 persons.Today's culinary center of the country is the region Marmara with the Western Trakia and naturally Istanbul. This fruitful region can be proud of its wealth of fruit and vegetables, envious selection of rice at Bosphorus and first of all refined meals prepared from lamb.
Characteristics of the cuisine
Osman Empire gave much attention to good cooking and so in the 17th century the court's kitchen alone employed 1300 persons. The basis for Turkish cooking is the wheat flour dough for the inevitable ekmek (white bread), pide (Lebanese bread), simit (pretzel with sesame), manti (dough) and yufka (puff paste). All the meals can be categorised according to their basic ingredient - grains, meat, fish, pasta, vegetables, and then to desserts and beverages.
Grains
Yufka is puff pastry for preparing delicious burek, all-sizes pates stuffed with cheese, fish, meat and vegetables. Manti are dough rolls stuffed with meat. They can be eaten with lots of yoghurt and garlic, with a spoon of melted butter and with paprika.Next to bread and pastry, highly significant is also pilav made of rice or bulgur wheat. Rice is prepared in numerous ways. It is served as warm or cold, and depending on preparation can be served as a side dish to meat or as the main course.
Meat
Meat is regularly used in small amounts. Even with the "kebabs" the majority are pide with vegetable as the side dish and yoghurt. Kebab is the group name for numerous meat meals, and for Turkey it is characteristic just like burek. In the western part shish kebab and doner kebab are renowned. Unique taste of all kinds of kebab originates from good sheep meat and calves bread in natural conditions. Kofte (meat balls) are prepared from minced meat and grated onion, formed into balls, dumplings or long pates which are then baked on barbeque or are cooked. Favourite meal originating from Turkish Nomads is known with the Europeans as steak tartar, it is prepared from raw minced meat that is vigorously mixed for several hours with bulgur and spices. It is served as a series of small snacks wrapped in a salad leaf. Mixed meat from barbecue is served as izgara, consisting of lamb chops, pieces of liver and kidneys, pieces of baby beef or beef on a spit.
Vegetables
Vegetable is mostly simmered in its own juice together with tomato and onion adding little herbal oil or butter. Numerous kinds of vegetables are baked in olive oil and served as a side dish next to the main course. When it comes to vegetables, egg-plant takes the leading position. Dolma is the group name for stuffed vegetables. Mostly two kinds of dolma are prepared; dolma stuffed with rice is prepared with olive oil and eaten cold, while dolma stuffed with meat is the main course and eaten mostly with yoghurt. All vegetables that can be stuffed or folded can be used for preparation of dolmas. Pepper stuffed with rice is considered the queen of all dolmas. Meze are the cold hors d'oeuvre to start an abundant meal, mostly enjoyed together with raki. Watermelon, creamy sheep cheese, all kinds of vegetables, baked or cooked in tomato sauce, crabs, octopus, Turkish caviar, egg-plant salad, small pates are also served.
Seafood
Turkey, the land surrounded with four seas, is the heaven for seafood, and the inhabitants living on the coast are true masters in preparing them. The best fish is eaten in winter when many kinds from the Black Sea have moved into warmer waters and in that period reach their ideal size for fishing. In that period the lack of seasonal vegetables is compensated by an abundance of fish.The most recognized and favourite Turkish fish is the pilchard from the Black Sea called hamsi. During preparation the taste of the fish is enriched with seasonal vegetables and salads. Roka - aromatic arugula and tere (a kind of lettuce) seasoned with drops of lemon juice are an obligatory supplement to all kinds of fish.
Desserts
Turkish cuisine is the true treasury of delicious sweets, the most known of them are lokum and baklava. Muhalleb is also a favourite Turkish dessert. There are also various corn starch puddings, rice or rice flour with lemon, orange or rose water aroma.Halva consists of wheat flour or briz and stone pine grains which are simmered on butter, then added sugar and milk or water and boiled shortly while all the ingredients are not imbued. Preparing halva contributes to a kind of a sense of togetherness. The guests are invited for a chat over halva to make winter evenings pass in a pleasant company. Among desserts prepared from pastry there are various buns, pieces of puff pastry fried in fat and desserts saturated in a pan. Those desserts are a part of the baklava family. Pastry sheets thin as the finest paper are coated with butter and folded, arranged or bended, stuffed and sprinkled with grounded pistachio and walnuts and then baked, and most often served topped with syrup and/or next to cream.In spite it all, far most favourite dessert is fresh fruit, which Turkey, the land with 300 sunny days of the year, has plenty of (usually there are two or three harvests in a year).
Beverages
Turkish coffee might bring disappointment to the uninformed. It is not strong, but thick and is sipped in small sips. Coffee is not a beverage they adore, it is simply an excuse to hang around.Favourite beverage that is a pick-me-upper for the body is tea. Drinking tea is an important part of life and a working day of the Turkish population. Traditional black tea is a well known beverage that the Turks offer to express their welcome to numerous tourists.The most significant non-alcoholic beverage providing the most efficient refreshment, especially during the warm summer days is ayran. Ayran is mildly salted yoghurt diluted with cold water. It is also known as a healthy beverage, especially useful in maintaining blood pressure. During the fall and in winter they drink boza, a thick, cold, sweet beverage of cooked millet spiced with some cinnamon and ginger. Despite of the Islamic prohibition to consume wine and all provisions containing alcohol, Turkey has a rich tradition of enjoying alcoholic beverages. Enjoying alcoholic beverages in the circle of family and friends in restaurants is a part of special occasions.The most popular alcoholic beverage for local population and for tourists is raki. Raki is Turkish national drink favourite all over the country. It contains 42% alcohol, anise aroma, and it is drunk diluted with water, which makes transparent liquid become milky white, therefore being given the name "lion milk".
Spices
Opposite to the opinion dominant in the West, spices and herbs are used very rationally and selectively. Meals are expected to show the main ingredient which should not be disguised by a sauce or other spices.When preparing zucchines, dill or mint leaves are used, when preparing egg-plant they use parsley, several cloves of garlic are used for preparation of cold vegetable meals, caraway seeds are sprinkled over red lentil soup or added into minced meat for kufte (meat balls). Lemon and yoghurt complete meat meals, but also vegetable meals to complete the taste of olive oil or meat. For most of the deserts no spices are used so that natural aroma can come to its full expression.
Meals
Eating is taken very seriously in Turkey. It is unimaginable to eat alone or along the way. It is customary to eat three meals every day, sitting.The menu consists of three or more courses eaten one after another. Close relatives, good friends or neighbours that come to a spontaneous visit are always welcome. It is important to know that in a Turkish house there is no room for the motto "It is not important what is it, it only matters that it's edible!
Travel tips
* The inhabitants of Turkey are a cordial, warm and open people. You should not blame them for consistently inviting you to enter only into their workshop, offering "only you" their special conditions.
* They do not know where Croatia or Hrvatska is, but they have heard of Hrvatistan and of the majority of Croatian football players.
* Bargaining is a national sport. You can exercise it over drinking especially delicious apple tea or raki.
* They have a passion for blondes. They will not pay a compliment to the woman, but to the man she is with, because he is a very lucky man.
* In Turkish traffic there are road signs that do not exist anywhere else, such as crossed angry driver. They are often overtaking across the full lanes and driving fast, so they really need such a road sign.
