Turkey is famous for its kebabs, but this popular dish is just the tip of the iceberg of Turkish cuisine, however know, but from Turkish cuisine discover delicious dishes.
With an area of 770 square kilometers, rich in varied cuisine, this European destination is heavily dependent on its landscape.
Formed by extinct volcanoes, snow-capped mountains and majestic rivers, the plateau and fruit lands create a rich and diverse landscape.
That includes olive oil-based dishes from the shores of the Mediterranean, hearty sweets from Turkey's central Anatolia region, subtle seasonings from the east and southeast, for starters.
Traditional Turkish cuisine uses fewer spices and more fresh, delicious ingredients, kneaded, molded and cooked to perfection with care, dedication and passion.
In fact, Turks love their food so much that they even write songs about it.
So, find out more about Turkish cuisine and discover delicious dishes.
Piyaz
Primarily, Antalya Piyaz Salad is one of the Turkish city-state's most famous dishes. It's yours secret ingredient is beans.
They are not just butter beans, but it is a smaller version known as Candir, in honor of the province of the land that grows these grains.
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Furthermore, Candir are delicate and tasty combined with tahini diluted in a little water, lemon juice, vinegar, salt, garlic, parsley and olive oil.
Therefore, in the very traditional version, a soft-boiled egg is roughly chopped and beaten before serving.
Ezogelin corba
According to legend, this dish was invented by an unhappy married woman named Ezo, who tried to please her mother-in-law, who was a difficult person.
She cooked a spicy soup consisting of red lentils, domato salca (tomato paste – sweet or hot), grated fresh tomatoes and onion, served with dried mint and pul biber (chili flakes) sprinkled on top.
There is no evidence that it actually worked, but ezogelin (literally meaning Ezo bride) comes from a small village near Gaziantep and continues to be brides' favorite food.
Saksuka
At first, Turkish cuisine includes a variety of vegetable dishes known as olive oil dishes.
Subsequently, most of them are plant-based and include green beans, artichokes, and of course, eggplant.
One of the tastiest eggplant options is sazuka.
Here juicy cubes of eggplant are cooked with zucchini, garlic, tomato and pepper – the amount of this last element depends on where the food is prepared in Turkey.
Kisir
Undeniably, Kisir is a salad made with bulgur wheat, tomatoes, garlic, parsley and mint.
There are many Turkish versions, but Antakya includes nar eksisi (sour pomegranate molasses) and pul biber (red pepper flakes).
They love this spicy southern dish.
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Mercimek Kofte
Known to Diyarbakir residents as belluh, the merchimek kofte It is a delicious vegetarian dish.
Made with thin Bulgur red lentils, salt, finely chopped onion, chives, tomatoes and a spicy sauce of red pepper and ground coriander.
Simply place these fragrant morsels on lettuce leaves, add lemon juice, roll up and munch.
Yaprak dolma - grape leaf cigar
In our cigars yaprak dolma or grape leaf o Rice cooked with tomato, parsley, onion, garlic, ketchup, olive oil, black pepper, salt and water.
A spoonful of this mixture is placed on the grape leaves.
Stack carefully and hand roll into small cylinders.
Although the leaves are sold in most street markets.
But the best leaves come from the neighbor's tree which is usually harvested at midnight.
Yaprak dolma is part of Aegean Turkish cuisine and sometimes includes a pinch of cinnamon in the dough as a tribute to the Rum people, Greeks of Turkish origin.
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