Turkish cuisine

Student: Varnale Maria-Andreea, clasa a XI-a E

Teacher: Sofronea Catalina

2017-2018
Turkish cuisine has a long history, today is largely the legacy of Ottoman cuisine, which can be
described as a refined fusion of Central Asian, Middle Eastern and Balkan cuisine. Turkish
cuisine has influenced the neighbors' cuisine, including Romania. Culinary recipes vary from one
area to another, depending on traditions and geography. The South is famous for kebab, baclava
and catata recipes. In the east, Turkish cuisine uses much olive oil and olive oil because of their
intense cultivation in the area. On the Black Sea coast many fish and corn are consumed due to
Slavic and Balkan influences. Vegetables and herbs are indispensable in the food in the
neighboring areas of the Mediterranean Sea, the Aegean Sea and the Marmara Sea. The Center
of Anatolia has many specialties, such as keskek, mantles and gozleme. Beans, tomatoes,
peppers, eggplants are the main ingredients in the cute cuisine. Pistachios, almonds and nuts are
used in desserts. In Turkish cuisine, the fruit compote is consumed alongside pilaf or meat pies.
An important role in Turkish cuisine is played by eggplants. Combines with minced meat, used
in kebab, musaca. The same is appreciated by yogurt that can accompany most meals containing
meat, rice or bread. Ayran is one of the most famous Turkish drinks, made from yoghurt mixed
with water and salt. Romania has also borrowed many traditional Turkish recipes, but these have
been little changed according to our preferences.
Key Ingredients: Ingredients commonly used in Turkish specialties are: lamb, fish, chicken, beef,
eggplant, pepper, onion, garlic, lentils, beans and tomatoes. Nuts, pistachios, peanuts, along with
spices, have a special place in Turkish cuisine and are widely used in desserts. Preferred aromas
and herbs are: parsley, cumin, black pepper, pepper, peppermint, oregano, jenobahar and thyme.

Meat: In some regions, meat, which is usually eaten at wedding ceremonies or Kurban Bayram,
has become part of the daily diet with the introduction of industrial production. The calf, avoided
in the past, is now very much consumed. The main use of meat in cooking is the combination of
chopped meat with vegetables such as kiymali fasulye (beans with meat) or kiymali ispanak
(minced spinach which is served with yogurt). Alternatively, in coastal towns, cheap fish such as
sardines or anchovies, is widely available as well as many more with the availability of the
season. Consumption of poultry meat, almost exclusively of chicken and eggs, is common. Goat
milk, one of Turkey's most popular meat sources, comprises a small portion of contemporary
consumption. Because it is a Islamic country, the pig does not play any role in Turkish cuisine.
Biber and Wire (pepper and wire): Dolma (filled) is a noun for the turkish verb "dolmak" (it fills)
and simply means "filled stuff". Dolma has a special place in Turkish cuisine. It can be boiled or
as a vegetable lining or stuffed with meat. If they are stuffed with meat, they are usually served
hot with yogurt and spices such as oregano and red pepper powder with oil. Biber Dolması are
chilli peppers. Zeytinyağlı Yaprak Sarma is wire made with vine leaves filled with a mixture of
rice and cooked with olive oil. This type of Dolma does not contain meat, it is served cold and is
also referred to as wire, which means "packing" in Turkish. If Dolma does not contain meat, they
are sometimes described as Yalanci Dolma (False Dolma). Meat products:

 Kuzu Güveç, sheep pots

 Kuzu Kapama
 Kavurma, vegetables or floured meat
 Alinazik kebab
 Elbasan tray
 Warm tray
 Tandir
 Incike
 Boraniye
 Mahmudiye
 Karniyarik
 Pastirma
 Etili Bamya
 Pastirmali Kuru Fasulye

Desserts: One of the most famous desserts in Turkish cuisine is the bacalaureat. Baclavawa is
made with either pistachios or nuts. Turkish cuisine has a wide range of desserts such as Saray
sarmasi, Baklava, Yuvasi Bulb. Kadaif ("Kadayif") is a common Turkish dessert. There are
different types of kadaif: tel (wire) or Birmania (squeeze), both prepared either with nuts or
pistachios. Helva: halves of flour (usually made in funerals), irmik helvasi (prepared with wheat
and nuts), yaz helvasi (made nuts or almonds), kos helva, pismaniye. Other popular desserts are:
Revani (with grain and starch), sekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım
göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı / peltesi, lokma.
Alcoholic beverages: Although most of the Turks are Islamic, alcoholic beverages are widely
available as in Europe. However, some Turks refrain from drinking alcohol during the holy
month of Ramadan. There are a few local brands of beer such as Bomonti, Marmara and Ephesus
Pilsen and a wide variety of international beers that are produced in Turkey such as Skol, Becks,
Miller, Carlsberg and Tuborg. There is a variety of local wines produced by Turkish brands such
as Kavaklidere, Doluca, Corvus, Kayra, Pamukkale. For the production of red wine, the
following types of grapes are mainly used in the Marmara region: Pinot noir, Adakarasi,
Papazkarasi, Semilion, Sauvignon. As for white wine, grapes can be listed as follows in the
Marmara region, Chardonnay, Riesling, Beylerce, Yapincak.
Baclava recipe:

 For a baclava tray, you need the following ingredients:

 500 grams of thin pie

 450 grams of sugar
 200 grams of ground nuts (can be replaced with hazelnuts, cashews, pistachios or
almonds)
 125 grams of butter
 One spoon of lemon juice
 50 ml of oil

Method of preparation:

For syrup: Put 130 ml of water in a pot, add the sugar and stir until all the sugar is dissolved.
Boil, add the lemon juice and leave for 5 minutes to boil.

Separately, in a pan, melt the butter and oil with which you will anoint the pie. In a tray, put 3-4
tablespoons of oil and spread over the entire surface of the trowel. Cut the pie sheets to the shape
of the tray. Then place 3 sheets of pie in the tray, making sure it does not break. Put two
tablespoons of fat over them (butter melted with oil) and spread well over the entire surface of
the sheets. Repeat the operation every 3 sheets added to the tray. Cough you reach the middle of
the pie, add the ground walnuts and put over the remaining sheets (do not forget to grease every
three sheets of fat and the fat must be hot).

With a well sharp knife, cut the length and width of the sheets in square shape. Then add the rest
of the remaining fat over the cake and stretch well. Pour into the preheated oven and leave for
25-30 minutes, at 180 degrees Celsius, until it rises.

Remove it from the oven and let it cool for a while, then add sugar syrup, water and lemon juice
with a polonium. Overhead grind nuts.