Food29 July 2020
Turks have given great importance to nutrition from the moment they started to take place in history. Eating and drinking has always been an important factor in social life. So much so that the Turkish administrators considered not leaving their people hungry or naked as a main principle. As such, Turkish cuisine has diversified throughout history and its food and culture have been enriched.
Another reason for this diversity is that Turks did not live only with Turks. Due to the presence of citizens and immigrants from many neighboring countries, Turkish cuisine has become a mix and has gained wealth. He created dishes that reflect his own culture, and produced new tastes by synthesizing what different cultures brought. But, you know, Turks are people who are loyal to their habits as much as they are innovative. For this reason, their habits in their kitchens have not changed much.
In order to better understand all these events, it is necessary to have a good grasp of the dishes of Turkish cuisine and their history. This is exactly why we will talk about the stories of the dishes in Turkish cuisine in our article. We will look at the details in the Turkish food tradition together. If you're ready, let's start.
At the beginning of our history, Turks were interested in agriculture and animal husbandry in Central Asia. Therefore, dishes were made with wheat flour, rye and millet. Mantı, which we know in Turkish, took different names and shapes in different countries, in the wide geography that the Silk Road passed from China to Anatolia, and was served with different ingredients and sauces. For Turks, ravioli is a dish in itself, sometimes boiled, sometimes fried, sometimes baked in the oven, served with a sauce and eaten with a spoon.
This flavor, which was eaten in Central Asia in the 13th century, later became the most favorite dish of the Ottoman Cuisine in the 15th century. In fact, ravioli was cooked for Mehmet the Conqueror 5 days a week. However, the ravioli understanding of those times was prepared by adding chickpeas or other legumes, not meat as it is now.
Yogurt has an important place in the old Turkish culture with the effect of nomadic life. Yoghurt is a product of the Turks and has spread to the world with the same name. Yogurt is used in the preparation of various dishes. In addition, cheese, known as kurut, was found by the Turks, just like yogurt. It is a kind of cheese made by drying yoghurt made from sheep's milk. Kurut is a product used as supplies when going to wars.
The Seljuk period has been an important period in Turkish History and Islamic History. At that time, cooking techniques were at the forefront rather than food. Meat, flour and oil as the perception of the period; It was seen as a symbol of eating habits. Lamb, goat, goat, horse and chicken were the most edible animals. Kebabs, especially shish kebab, which is one of the most used foods in Seljuk cuisine, was one of the favorite dishes of the period, just as it is now.
4- Börek (Beurek)
The yufka, which was brought to us by the Central Asian period, became an infrastructure for the pastry, which became widespread in the Republican period. This flavor, which has many varieties such as water pastry, rose pastry, Albanian pastry, has a great impact on our culture. This food, which became the symbol of Anatolian cuisine in the Republican era, later became a favorite of both Istanbul and Anatolian cuisine.
5- Doner Kebab
The revolving stands, which we can see on every corner today, have a short history of only 150 years. The inventor of this technique is Chef Hamdi Usta from Kastamonu. This unique flavor (largest doner 2 tons 698kg, 2005), which has been loved since the day it was made and which has broken records now, is one of the flavors that introduced Turkish cuisine to the world.
Another 5-star group is from Anatolian cuisine. If you are wondering, you can continue this feast of taste with the 5 Stars of Anatolian Cuisine.