Türkiye Food
When you think of Turkish food, the first thing that comes to mind is kebab, but when it comes to Turkish cuisine, it's just the tip of the iceberg.
Covering more than 300,000 square miles, the European destination's rich and varied cuisine is largely thanks to its scenery.
Now it owes a rich and varied cuisine, thanks to its fertile soil plateaus and plains formed by extinct volcanoes, snow-capped mountains and fast-flowing rivers.
This includes olive oil dishes from the Mediterranean coast, hearty pastries from Central Anatolia, slightly spicy flavors from the east and southeast, and that's just to start.
Traditional Turkish food relies less on spices and more on delicious fresh ingredients that are rolled, kneaded, shaped and cooked to perfection with care, dedication and passion.
In fact, Turks love their food so much that there are even songs about it. Anatolian rock star Barış Manço has a song called "Tomato, pepper, eggplant", "Tomato, pepper, eggplant";
I will list Turkish dishes for you.
Baklava
It is just one of Turkey's most well-known desserts.It is the traditional dessert of Gaziantep city known in the Southeastern Anatolia Region. He knows the best baklava is made in a dark room at a controlled temperature, perfect for stacking the 40 sheets of pulp that go into this Turkish culinary icon.
First, each leaf is greased with butter and sprinkled with pistachios a few layers apart. Then honey syrup is poured on it and the dough is cooked until it turns golden.
All of its different versions, with tempting names such as Burmese turban, nightingale's nest, palace or palace baklava, have an equally irresistible flavor. You can eat baklava plain or with cream, Turkey's answer to cream. It is Afyon Cream. :)
Döner
Turkish food is delicious, doner kebab, a Turkish dish that we encounter very often in Germany, is a dish unique to Turkish cuisine, where pieces of meat are cooked on a skewer and hung upright in front of a wood fire flavored with tallow and local spices. The history of the dish dates back to the Ottoman Empire. It is called shawarma, similar to doner kebab in Arabic cuisine. Made on different continents since the 1930s, shawarma has been sold in Mexico since then by Lebanese immigrants. This is additional information. :)
Lahmacun
According to Evliya Çelebi, an Ottoman explorer who traveled everywhere in the 17th century, lahmacun takes its name from the Arabic word lahm-i acinli.
In Arabic, lahm is a type of pastry made from meat and ajin, dough. It consists of spreading low-fat ground beef mixed with tomato paste, garlic and spices on a thin round pita and can be made spicy if desired.Served with fresh parsley and squeezed lemon juice, Turks have been eating this dish for more than 300 years.
Lokum
Lokum, known as Turkish Delight, dates back centuries. However, it became popular among Ottoman sultans by the middle of the 19th century.
Cornstarch was invented at that time and Istanbul confectioner Hacı Bekir added it to the list of ingredients.Thanks to this simple combination of water, starch and sugar, which is boiled to produce cubes flavored with rose water, pistachio and other flavorings, Lokum was born.