Posted by admin | Posted in Coffee | Posted on 28-12-2010
Tags: education, greek, greek turkish clarinet, greek turkish food, greek turkish relations, greek turkish war, greek turkish words, language, learning, recipes
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Turkish Ingredients and the flavours of Turkish Food
Turkish food is considered to be one of the top cuisines in the world, up there with French and Chinese. Turkish cuisine does vary a lot depending on the region but does share strong similarities to Mediterranean food and Middle Eastern foods.
Yoghurt is one of the most important elements of Turkish cuisine. It can be enjoyed in its simplest form but to add some grated cucumber, fresh mint and salt, you'll have very easily whipped up cacik, or what is more commonly known in Australia by it Greek name Tzatziki. Yoghurt is added into soups, cakes, made into sauces and marinades. It has many uses including the national cold drink named Ayran.
Herbs, fresh or dry are used in a subtle manner. Many modern recipes I read on websites and cook books have the use of coriander. Turks don't use coriander. Turkish food predominately uses continental parsley, mint and dill. Less likely herbs are basil, thyme and oregano.
Turks do love thier spices particularily in South East Anatolia. The most common spices you'll find in claypots, koftes and even salads are cumin, pimento, sumak, all spice, paprika and other varieties of peppers such Isot pepper. Paprika is often used as a garnish sprinkled with some olive oil over dips such as hummus.
Tomato paste is heavily used but due to the excellent flavours of vegetables when in season, a good turkish cook with opt to use the fresh tomotoes instead of the paste. Pepper paste is also commonly used to add flavour and sometimes some kick.
Olive oil is an essential ingredient for vegetable dishes such as dolmades (stuffed vine leaves) not only for its flavour but also as they are eaten cold. Olive oil does not go hard and horrible. Its quite rare you would find Turks using other oil types unless its vegetable oil that would only be used for frying.
Eggplant was regarded as the "king" of vegetables by the Ottomans. There are hundreds of eggplant recipes but the most famous is Turkey's national dish named Karni Yarik. It literally translates to Split Belly and is a baked eggplant stuffed with spicy lamb mince, garnished with a slice of tomato and a long skinny green chilli. The beauty of the eggplant is that it absorbs the flavours of meat and has a creamy nature itself.
Nar Eksisi or Pomegranate molasses as its known in English is quite special. This sweet and sour syrup has many uses from a simple salad dressing to flavouring in dolmades. No Turkish kitchen is complete without it.
You can learn more about Turkish Food, authentic Turkish ingredients and how to make Turkish recipes from Turkish Thyme Cooking.
About the Author
Reyhan Yesilnacar is the owner of Turkish Thyme cooking. Her passion for food and particularily Turkish food is abundant and is displayed with her Melbourne cooking classes. A 1st generation Australian of Bulgarian Turkish parents, has used her Turkish cooking to highlight that Turkish cuisine goes beyond a doner kebab or a trio of mixed dips.
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