Have you ever tasted Turkish cuisine?

Question

food, Turkey, cuisine, taste, restaurant, meal, lunchi dinner, Turkish

Answer 1

I just spent 3 weeks in Turkey, and had nothing but Turkish cuisine. It is flavorful but not spicy. The most common ingredients are bell peppers, eggplant, lamb, onions and tomato and olive oil. Garlic is a key ingredient, along with several spices, including saffron, cardamom, coriander, and many others. They make a rich and flavorful yogurt that is very popular for breakfast. They also use olives for breakfast. Desserts are either baklava (flaky pastry with honey and nuts) or lokum ("Turkish Delight"). They also make "helva" which is ground sesame seeds flavored with honey. Turkish coffee is very strong, and to me didn't really taste like coffee. Meals usually begin with cold vegetable dishes which are very heavy on the oil. Almost every meal had lamb and eggplant. After a couple of weeks it got a little monotonous. Fruit teas are popular--they are made like regular tea except dried fruit (apple, cherry) is used instead of tea leaves

Answer 2

It is great, very similar to Middle Eastern. I grew up in Southern Russia, which is very close to Turkey. Our regional cuisine and the Turkish cuisine have a lot in common. The key thing is that it's fresh and tasty and goooooooood.

Answer 3

I’ve been to Turkey twice. Great food, but I never understood about Ayran. A watered down yoghurt drink that is flavored with herbs and salt. They like to drink it on hot days.

Answer 4

Anyone who thinks that ''baklava'' and ''humus'' is not Turkish should make a better research!! Greeks, who couldnt become successfull with their original food, stole original Turkish Food and serve them as their food. I just pity them! Baklava and Humus are TURKISH Food for hundreds of years!!!

Answer 5

my ex was turkish and boy do I miss his mother's cooking...

here are two of my fav's:
MUHALLEBI

Ingredients
½ Cup Rice Flour
4 Cup Milk
6 Table Spoon Sugar
1 Teaspoon Vanilla Extract.

Dissolve rice flour in 1 cup of milk. In a 2-3 quart saucepan combine the remaining 3 cup of milk and sugar and bring to boil over high heat, stirring until the sugar dissolves. Reduce the heat to low, add the dissolved rice flour , stirring constantly. Simmer for about 10 minutes. Stir in the vanilla then pour the Muhallebi into small individual dessert bowls. Sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

BAKLAVA

Ingredients
3/4 Pound Butter (3 Quarter-Pound Sticks) Cut Into 1/4.Inch Bits
1/2 Cup Vegetable Oil
40 Sheets File Pastry, Each About 16 inches Long And 12 Inches Wide, Thoroughly Defrosted If Frozen
4 Cups Shelled Pistachio Pulverized In A Blender Or With A Nut Grinder

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it get brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.
Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture.
Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio.
Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread remaining 2 sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.
With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.
SYRUP :
1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey. Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.
When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pie

Answer 6

Yes. In LA ans it was great and first I was a little hesitant but it was great the spices everything just came together.

Answer 7

Yes! It's fabulous! Wonderfully spiced!

Answer 8

Yes,

It has a very distinctive taste which is simply good.....

Answer 9

yes, my mom is turkish and i love her cooking. it is soooo good. much better than arab crap....do not eat arab food! i repeat do not eat any arab food!.....unless you like cinnamon on EVERYTHING!.... yuck! sorry if i offend anyone, but my neighbor is arabic and her food is just awful...

Answer 10

....good job! You can't come up with anything on your own? You rely on false websites for information? so sad and unfortunate.


THE ARMENIAN GENOCIDE IS A FACT.


BY lieing and claiming it never took place you'll never get anywhere....DENIAL DENIAL DENIAL....all we hear from people these days due to FEAR FEAR FEAR!