Traditional Healty Foods In Turkey

Turkish Breakfast

Breakfast The breakfast habits of Turks are slightly different than the Europeans’. For starters, tea replaces the coffee. Also sliced tomatoes and/or cucumbers are a must for a Turkish breakfast. The rest of the elements are similar. The most common type of bread is white bread. However, in an attempt to eat healthier, different kinds of grain breads like rye are commonly available these days. White cheese (similar to feta), old cheese (kaşar peyniri), black and/or green olives (zeytin), butter, thick cream (kaymak), honey, jam, an omelet or boiled eggs (yumurta) are regular players of the game. The surprise ingredients are sucuklu yumurta and börek. These two are the most common dishes served to spoil the guests. Sucuk is dried sausage made of ground beef with garlic and a variety of spices like red pepper, cumin and sumac. And cooked on a pan mostly with eggs it becomes a fatty yet delicious extravaganza. Börek is made of thin sheets of dough, filled with cheese, minced meat and/or vegetables, wrapped and baked or cooked. I strongly suggest to have a Turkish breakfast on the coastline of the Bosphorus in the areas like Bebek, Rumelihisarı. The establishments are in a mighty competition which plays in the cards of the customers. You simply can’t go wrong in the area.

Menemen Menemen is a delicious Turkish style omelet. Roasted onions and peppers are boiled thoroughly with tomatoes and finally mixed with eggs, herbs, parsley, pepper and grounded red pepper. A simple, cheap and easy to make dish, yet with an addictive taste. Turks order this mostly for breakfast. The dish takes its name after the Menemen district of İzmir in the Aegean Region. Tomato, the main ingredient, was first grown in İzmir in the early 1920s. This gives an idea about the age of the famous dish. Since it is a common dish, it is only natural that it has several derivations with extra ingredients such as cheese, grounded meat, mushrooms, sucuk, sausages, even chicken or eggplants.

Gözleme and Börek Cheap, tasty and very filling, Gozleme is a popular street food sold at local markets. Traditionally considered the working man’s food, it is layered pastry filled with a variety of fillings including spinach, cheese, potatoes and parsley. Cooked on a large grill and normally accompanied with tea or Ayran, it is a perfect choice for breakfast or lunch

Luch Tarhana Soup: It is traditional and common soup which can also be served at breakfast, luch or dinner. it is a pleasure to drink it especialy in cold winter days people try to conserve some food by dehydrating . they conserve yoghurt by making tarhana It is possible to stor. How to make Tarhana

To make tarhana soup, mix 1 cup of the dried dough mix with 3 cups of water or meat stock. Mix with a wooden spoon until softened. Add more water or stock to make a thickish soup with a creamy consistency. Add 2 tablespoons of tomato paste and cook for 15 to 20 minutes.

Köfte/ Meatball Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor. Whizz until finely crumbed. Add the ground lamb and the egg, and process until blended. Add the spices, garlic and parsley. Process the meat well to achieve a fine texture.

Dinner Firstly is Meze Picture of a plate of mezes (cold Turkish starters) Mezes or Turkish starters. Meze refers to cold starters rather than a full course. Restaurants that are experts in mezes are called meyhane. A meyhane is a traditional restaurant which serves alcoholic beverages with mezes and traditional foods. Most mezes are served as appetizers in the restaurants. In most cases, the waiter will come to your table and present all the mezes available on a big plate for you to choose from. Each member of the dinner party will select one or more. The mezes are then put in the middle of the table and shared. Toasted bread complements the various dishes. The most commonly adored mezes are: Chili Tomato Paste (Ezme) Grilled Eggplants with Yogurt (Patlıcan Ezmesi) Grilled Eggplant Salad (Patlıcan Salatası) Fried Eggplant with Tomato Sauce (Şakşuka) Mint Yogurt Dip (Haydari) Pinto Beans (Barbunya) Artichoke (Zeytinyağlı Enginar) Some of the best places to have mezes are Cumhuriyet Meyhanesi (Beyoğlu), Refik Meyhanesi (Asmalımescit), Kör Agop Meyhanesi (Kumkapı), Giritli Restoran (Ahırkapı), and Münferit (Beyoğlu).

Some of Them is Here

Mantı(just presentation) Picture of mantı, the Turkish ravioli. Mantı. Often called Turkish ravioli, mantı is a hot dish served with cold yogurt and garlic. You can think of mantı as some kind of dumplings consisting of the dough and its filling. In the classical Anatolian (Kayseri) style, the dough is made of water, flour and salt. Some add eggs to increase the flavor. The thinner the dough and the smaller the wrapped pieces are, the more masterful the cook is. The filling contains grounded beef or lamb, onion, salt and pepper. These days you can order mantı with salmon, spinach, or even chicken. Whether mantı is boiled in water, baked with butter, or boiled in tomato sauce, it is served with yogurt, garlic and tomato sauce cooked with butter. Adding some spices is very common. My regular choice is a combination of grounded red pepper, mint and sumac.

KURU FASULYE – TURKISH WHITE BEAN STEW RECIPE Ingredients: 2 cups of dried white beans. 300 gr veal meat cubes, slivered 2onions, chopped 2 tomatos chopped 2 peppers,chopped 1 heaped tablespoon of tomato paste olive oil salt red pepper flakes water

How to cook First, you need to soak the beans in water for around 12 hours, or overnight the day before you plan to cook them. When you’re ready to start cooking, drain and rinse the beans then put them into a large saucepan/cooking pot with 4-5 cups of fresh water, bring this to the boil and then turn down to a low heat. Leave this to boil gently for around 45-60 minutes, but keep checking back and topping up the water as required. You need to cook the beans until they are soft, but not quite fully cooked. Once they reach this stage, you can begin to prepare the other ingredients, but don’t turn off the heat on the beans. Add a little olive oil to a frying pan and saute the onion with the olive oil for around 3-5 minutes or until soft, don’t let them burn. to add meat, you could at this point, diced red meat ( veal meat cubes ). also add peeled, chopped tomatoes and add peppers Then add your tomato paste, stirring it into the onions. Once it is all stirred together and soft, add this mixture to the beans and water and stir gently. You can add salt and red pepper flakes, we like this dish both salty and slightly spicy, so we added quite a lot of both. Leave this on a low heat to simmer for around 20-30 minutes, or until the beans are soft enough for your liking, there’s no set time and cooking times vary according to the appliance, just keep an eye on the beans and keep testing them until you’re happy with the taste and texture

Kebab This kebap is a must if you are a meat enthusiast. It takes its name after the city of Adana, located in the southeast of the country. Adana kebap has had “Controlled Designation of Origin” since 2009. An original Adana kebap can only be made by establishments who are inspected on the spot and approved by the Adana Chamber of Commerce. The ingredients are few, yet the process of preparing and cooking are specific. The essential ingredients are the lamb meat and the tail fat. Traditionally, it has to be the meat of a male lamb that is younger than one year of age. The animal has to be grown in its natural environment and fed with the local flora. After a detailed cleansing and resting process, the meat is kneaded with dried red and green hot pepper and fresh local red peppers, brochette mounted on the skewers, charcoal grilled and served on lavaş (a pita like thin bread) with grilled onion, tomato and green pepper on the side

Bulgur Pilavi (Cracked Wheat Pilaf) Ingredients 4 Tablespoons butter or margarine 1 onion, finely chopped 1 cup bulgur cracked wheat (available at most supermarkets and health food stores) 3 cups water or canned beef broth Salt, to taste Procedure Melt 2 Tablespoons butter or margarine in large skillet over medium to high heat. Add onion, and stirring constantly, fry until soft, about 3 minutes. Add bulgur and remaining 2 Tablespoons butter or margarine, and fry for another minute, stirring constantly to coat well. Stir in water or broth, and bring to a boil. Reduce heat to simmer, cover, and cook for about 25 minutes until bulgur is tender. Add salt to taste, and stir well. Serve warm.

Gavurdağı Salad 1⁄4 red onions or 1⁄4 white onion, finely chopped. salt, to taste. 1 teaspoon ground sumac. 2 medium tomatoes, peeled, seeded and chopped. 2⁄3 cup parsley, finely chopped (NOT dried) 2 tablespoons extra virgin olive oil. 1 teaspoon pomegranate syrup (also known as pomegranate molasses) 2 -3 tablespoons lemon juice. Crush the onion with the salt and sumac. Toss all the ingredients in a medium sized mixing bowl. Arrange on a festive salad platter and garnish with the walnuts. Gavurdagi salad's flavor is enhanced if you put it aside for a few hours before you serve it.

After the meal True Turkish coffee is strong, thick, and best served with a fresh piece of Turkish Delight, baklava, or a slice of mozaik cake to take the bitter aftertaste away.

Desert: Muhallabi (Rice Pudding with Cinnamon) Ingredients 1 cup long-grain rice 1 cup sugar 10 cups whole milk 1 teaspoon vanilla extract Cinnamon Procedure In a large saucepan, mix the rice, sugar, milk, and vanilla extract together. Bring to a boil on medium to high heat, stirring occasionally. Immediately reduce heat. Continue boiling for 1½ to 2 hours, or until a pudding consistency is reached. If not boiled long enough, the rice gains remain too hard. Put in individual cups or shallow serving dishes, cover the top, and chill before serving. To serve, sprinkle with cinnamon. If desired, orange zest, cinnamon, cloves, or rose water can be used instead of, or in addition to, vanilla.

Snacks Eat fruit among the meals where the blood sugar falls and the feeling of hunger feels like it. If you choose a different fruit every other day, you will have different vitamins and minerals. .

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