Turkish cuisine is incredibly fresh and healthy. It is loaded with veggies, luscious fruits, dairy, eggs, and farm-fresh meats. While certain cuisines are exclusive to particular areas, others are prepared nationwide. Turkish cuisine is prepared in large quantities for sharing with others, which is a deeply rooted concept that runs throughout the entire nation. Not only do their spices taste delicious, but they also improve digestion, decrease cholesterol, and strengthen your immune system. Dinner recipes are unique to each region of Turkey. You may try some of them at home to bring in a new rhythm of flavours. It shows how bringing global flavours to your dinner table can make mealtime even more exciting. Both Turkiye residents and tourists from other countries adore these delicacies. Turkish cuisine is like a yummy bridge between different cultures, just waiting for you to cross!
Manti
A popular Turkish dumpling that is very popular in the country and is often considered a full meal. The dough of these dumplings is usually given a triangular shape, and the pouch of these dumplings is traditionally filled with a lot of meat and spices. Generally, manti has a lot of melted butter as well as some mint leaves to give it a delightful aroma. In many parts of Turkiye, people like to add some tomato paste to the butter. The gravy for these dumplings is made by using yoghurt. It depends on one's preference if they want to add garlic to the yoghurt or not.
Shepherd’s Salad
Shepherd’s Salad is considered to be the most popular of all the Turkish salads. It is made with a combination of tomatoes, cucumber, bell peppers, and parsley. However, there are other kinds of salads that are made with a wide variety of vegetables, from potatoes to eggplant, as well as fruits, such as pomegranate. There is a delicious range of salads made with legumes and sumptuous salads made in yoghurt. Another key vegetable in Turkish cuisine, tomatoes. As per a study published in the International Journal of Social Science, Innovation, and Educational Technologies, tomato is rich in lycopene, an antioxidant that is believed to keep at bay heart disease and cancer. It is also rich in Vitamin C and K, potassium, folate, and is a good source of fibre.
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Burbunya
Beans, both fresh and dried, are frequently used in Turkish cuisine. One of the many delicious bean dishes available in Turkey uses pinto beans. The recipe for Barbunya (bar-BOON'-yah) in Turkish, cooked with tomatoes, onions, garlic, and carrots, is no exception. It serves as a wonderful, healthier substitute for sugary baked beans. The only difference is that they are served cold, which makes them the ideal companion to hot dogs, sausages, and other barbecue favourites.
Also Read: Kahvalti: What Is Turkey’s Traditional Breakfast Spread?
Keskek
Keskek is a very important part of the traditional and cultural heritage of Turkiye. It is a dish that is cooked by using meat and some cracked wheat in a pot. These ingredients are first mixed with some butter in a pot and then only cooked. The ingredients used in the preparation of keskek generally help in keeping the stomach warm. Keskek is found at almost all celebrations that happen in Turkiye. Some people also like to use chickpeas in the dish.
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Shish Kofte
Shish kebab or meatballs are one of the most beloved dishes of the people of Turkiye. There are more than 300 varieties of meatballs that are prepared and consumed in the country. Shish Kofte is one such variety of meatballs. It is made by mixing some ground meat along with herbs, spices and some vegetables. A small patty is made out of this mixture, and it is grilled with the help of a skewer. Ingredients like ginger, garlic, and onions can be used to give flavour to the dish.
Turkish Pilaf
While some attribute the origins of pilaf in the Turkish cuisine, you have got a plethora of South Asian, Mexican and Caribbean versions today which overthrow such claims. It is usually a side dish as opposed to being a main dish in Persian cuisine. It is generally a combination of rice and meat, along with spices. This dish even spread to Spain in the form of paella with the trade conquests of the Arabs in the region. The Indians under colonial rule were influenced by the British Empire and also lent the dish to the Caribbean, which developed its own distinct style.
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Kazandibi
This popular Turkish dessert translates to the "bottom of the pan." Its base is caramelised to a golden brown layer, which creates a pleasant contrast between the soft, milky pudding and its somewhat crisp, caramelised surface. In Turkey, this dessert is a mainstay that is frequently offered at parties or savoured as a pleasure after a demanding day. Made with milk, sugar and rice flour or corn starch for a smooth, creamy consistency, the custard itself is delicate and softly scented. However, the caramelised bottom layer is what gives the custard an unexpected depth and a subtle bitterness that counterbalances its sweetness.
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Baklava
One of the most popular Turkish desserts is Baklava. Made with thin layers of phyllo dough, which is stuffed with nuts, this dessert is irresistible. At present, this dessert has gained popularity all across the globe and is loved for its rich taste and even richer texture. Baklava showcases the perfect balance of textures—crispy and flaky on the outside, tender and moist on the inside. With its intricate preparation and indulgent flavours, baklava is not only a delightful treat but also a symbol of celebration, hospitality, and the culinary heritage of Turkey.