TURKİSH EATİNG HABİTS Dörtyol Anatolian Teacher Training School

Türk mutfağı yemek kültürü bakımından çok zengin ve çeşitlidir.Şimdi bunların birkaçına göz atalım.

Türk mutfağı yemek kültürü bakımından çok zengin ve çeşitlidir.

BREAKFAST

A typical Turkish breakfast consists of cheese, butter, olives, eggs, tomatoes, cucumbers. green peppers. Reçel ( jam/Marmelade), and honey usually consumed on top of kaymak. Sucuk (Spicy Turkish sausage), pastırma, börek, simit, poğaça and even sooups can be taken as morning meal in Turkey in variably, black tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means ‘’before coffee’’

Sucuk Pastırma

Börek

Eggplant (Turkish: patlıcan) has a special place in the Turkish cuisine. İt is combined with minced meat in karnıyarık… İn a large number of mezes, side dishes, and main courses- such as şakşuka, patlıcan salatası (eggplant salad, an eggplant puree/dip), patlıcan dolma (filled eggplant), Hünkar Beğendi (eggplant puree prepared with cheese and traditionally served with lamb stew), İmambayıldı, musakka-eggplant is the major element

Filled Eggplant Eggplant Kebap

A Turkish Meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most of common types being lentil, yoghurt yoghurt, or wheat (often mashed) called Lentil Soup and Tarhana Soup and Paça Soup, altough the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical TUrkish breakfast, soup was the morning meal for some people.

TURKİSH SOUPS

Yoghurt Soup

Tarhana Soup

Lentil Soup

SOUPS

SOUPS

PASTRİES Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine.

The combination of domed metal sac and oklava/oklava (the TUrkish rod style rolling pin) enabled the invention of the layered dough style used in börek (especially in su böreği, or ‘water pastry’, a salty baklava-like pastry whith cheese filling), güllaç and baklava.

BaklavaBörek

Börek is the general name for salty pastries made with yufka (phyllo dough) which consists of very thin layers of dough.

BÖREK

Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten.

Sigara böreği (cigarette) is other traditional Turkish Böreks.

Sigara Böreği

Su Böreği

Kol Böreği is another well known type of börek that takes its name from its shape, as do fincan (coffe cup), muska (talisman), Gül böreği (rose) or Sigara Böreği. Other Turkish böreks include Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both weet and salty pastries.

Kol Böreği Burma Böreği

Gözleme is a food typical in rural aeas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a alrge griddle (traditionally sac)

ETLİ PiDELER

Lahmacun (meaning dough arabic meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.

Pilaf: streamed rice dish often with meat, shellfish or vegetables in a seasoned broth.

Mantı with youghurt and garlic,Spiced with red pepper powderAnd melted butter.

DOLMA

Dolma is a verbal noun of the Turkish verb dolmak ‘to be stuffed(or filled)’. And means simply ‘stuffed thing’. Dolma has a special place in Turkish cuisine. İt can be eaten either as a meze or a main dish. İt can be cooked either as a vegetable dish or meat dish. İf a meat mixture is put in, it is usually served hot with yoghurt and spices such as oregano and red pepper powder with oil.

Dolma and Sarma

Turkey is surrounded by seas which contain a large variety of fish. Fish are lemon and parsley grille, fried or cooked slowly by the buğulama (poaching) method. Buğulama is fish with, covered while cooking so that it will be cooked steam. İn Black Sea region fish are usually fried with thick corn flour.

FİSHES

KEBABS

Tandır Kebabı meat ro

asted in

an oven in the ground

Adana Kebap is served especially around Adana

Other Traditional Kebabs

İskender kebab served in Bursa

Şiş Kebab (Şiş, prononced ‘shish’, means skewer in Turkish) consists of maritaned chicken or lamb meat.

CAĞ KEBABI

İslim KebabıSac Kebabı

Beyti Kebabı

Kuyu Kebabı Kuzu Çevirme

Testi Kebabı

DÖNER

Döner is being slicedDürüm

Kadaif (Kadayıf) is a common Turkish dessert that employs shredded yufka. There are different kadayıf. Tel (wire) or burma (wring) kadayıf, both of which can be prepared with either walnut or pistachio.

TURKİSH DESSERTS

A display of Turkish delight in İstanbul one of the world - renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or walnut

A display of Turkish delight in İstanbul one of the world - renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or walnut

Other popular deserts include; Revani, Şekerpare, aburabasma, dilber dudağı, vezir parmağı, kemalpaşa, tulumba, zerde, höşmerim, irmik, lokma

Güllaç is a Ramadan dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranete seeds and walnut.

Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah’s Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.

Güllaç

Aşure

Other Milk Based Sweets

Sütlaç

Kazandibi

Muhallebi

LOKUM (Turkish Delight), which was eaten for digestion after meals and called ‘’Rahat Hulkum’’ in the Ottoman era, is another well known sweet/candy with a range of varieties.

There are also several types of icecreas based sleep powder or Cornstrach with rose water such as dondurma (Turjish gum ice cream) dried fruit ice cream, ice cream rose petals.

AND TURKİSH DRİNKSTurkish Coffee Turkish Tea

Şalgam LimonataMeyan ŞerbetiŞalgam

HATAYA ÖZGÜ YEMEKLER

TEPSİ OR SİNİ KEBABI

ORUK

TUZDA TAVUK

TANDIR EKMEĞİ

Künefe is rich in syrup and butter and usually served with kaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut.

THANKS FOR WİEVİNG