Anatolian Cusine shows regional differences; depending on the ingredients used which the nature and soil offer, and the cooking techniques applied which all were inherited from the previous inhabitants. Meat; is either consumed in grilled form alone or grilled with some vegetables/ fruits such as eggplants, quinces, onions, garlic, loquats, apples depending on the season and called kebabs; or it can be cooked with vegetables/ fruits in pan called stews/ yahni.. Ensure that the wok is hot before adding in the cooking oil. In the 16th and 17th centuries the Ottomans persuaded the Spaniards to rturn from the New World via the North African coast so that new ingredients such as chilli peppers, tomatoes and maize could be brought back to Constantinople. Other Turkish cuisines are: almodrote de berengena (Turkish Eggplant flan), apple tea, arnavut cigeri (Lamb's liver with red peppers, aubergine dolmas, aubergine pilaf in olive oil, aubergine salad (Turkish patlican salatasi), aubergine, ayran yogurt shake, baked spinach rolls, baklava, baklava with cream filling (muhallebili baklava), basbousa bil laban zabadi (basbousa with yogurt), basbousa bil loz (basbousa with almonds), bell pepper dolmas in olive oil, bread with tahini and syrup, bulgur pilaf, kavurma fashion, bureck, caramelized onions with eggs and carrot puree. All of which had an impact on the cuisine of Turkey. Drinks included sherbets of pomegranate,cherry, tamarind,violet and countless other flavors as well as buttermilk or yogurt and water ( ayran). The dishes in Turkish Cuisine roughly can be classifed as follows; The products we mostly use which are common to all the Mediterranean countries are; Olive oil, olives, cheese, fish, tomato, pepper, eggplant, zucchini, pine nuts, walnuts, basil, parsley, coriander, paste, noddles, sausages, orange, lemon, honey legumes, grains. During the Ottoman Empire’s existence Turkish cuisine expanded the most. Salt, fish (dried undoubtedly), furs, and silk are named as articles of trade.Nomadic Turks always moving from one place to the other, and meeting with new people/ information; contributed to their culinary world all across Eurasia. A wonderful mixture of cooking styles coexists within Turkish cuisine. When the Ottomans ruled, the very best ingredients were brought to Istanbul ensuring high standards of food at every level. The Turkish people are zealously preserving their culinary traditions. Next, the meat has to be skewered and grilled over preheated coals for about 10 to 15 minutes. That is why someone visiting Turkey hardly gets the chance of meeting home cooking unless he has some local contact. Every town and city has a market where you will find a wealth of fresh seasonal produce, such as plump olives and crunchy pickles, fresh figs, ruby red pomegranates, juicy ripe peaches, pungent spices, and fresh leafy herbs, which are sold like bunches of flowers. People lived for tens of thousands of years in food- gathering societies and hunting and then farming societies.Turks did not practice agriculture but lived off great herds and cattle and horses, they constantly roamed with their herds from territory to territory in search of pasture, the men travelled on horseback.The merchants carried chiefly luxurious goods, such as articles of clothing and food, which could not be procured everywhere with equal ease. There is also diffrence in restaurant and home cooking. Turkish cuisine uses fresh or dried parsley, mint, thyme, cumin, cinnamon, paprika and green and black or sweet pepper for seasoning. They started migrating from the Syberian forests to the southern plains. In the past, Turkish people were eating meat only at special occasions such as weddings and Kurban Bayram. Empires traded with one another, or imposed their tastes on the lands they conquered. I will give the recipe of the bread salad locally called ‘Omac’ that mostly reflects the Mediterranean influence, similiar to Italian bread salad ‘ panzanella’.The ingredients are Mediterranean, easy to prepare, filling and nutritious; that is fitting to Mediterranean diet perfectly. These kitchens were divided into four main areas. Some Turkish culinary habits such as using sweet spices or even fruits as ingredients in meat dishes were borrowed from the north African cuisine. During the reign of Mehmet II, the palace kitchens boasted a huge staff of specialist chefs. Such as the Palace Zeytinyaglı ( olive oil) dishes.Dill is often combined with mint and flat leaf parsley in the cheese filling for savoury pastries. Are you into Turkish Cooking and would like to be interviewed. Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, pickled cherry peppers, feta cheese and pine nuts, A savoury Turkish pastry that's actually made with bread. Noodles and Pasta dishes; Home made vermicelli and noodles are stil prepared in Anatolian provinces.Manti a kind of dumpling or ravioli is prepared by Rolling out dough thin enough, cutting the rolled pastry into 1 inch quares, filling in the center by ground meat / chickpea size, pinching to seal, boiling, then serving with yogurt-garlic sauce with butter –paprika topping. Soups; wheat and derivatives, rice legumes, seasonal vegatables, yoğurt are used. A colourful cuisine of aromatic rose desserts to robust griddled meats. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip, There are hundreds of versions of this Turkish aubergine dish. Generally adults drink tea, and children drink milk at the breakfast. The most important of these was the Kuşhane – the bird cage kitchen – named after the small cooking pots in which food for the Sultan was prepared in small quantities. It is traditionally a man’s drink although many women enjoy it tooand it is the preferred drink to go with meze and fish. Or boiled chicken garnished with wlnut sauce; or chicken is stuffed with rice, liver, currants and pine nuts. The rice and the olive oil are typically for Turkish cuisine as much as it is used. A sweetened dish of mixed grains of great antiquity,asure, was eaten in remembrance of the martyrdom of the grandson of Muhammed. Like the other international cuisines, the Turkish one needs the basic equipment set: soup ladles, food pans, or mugs. Everywhere you turn in Turkey there is something delicious to eat, including streetfood such as bread rings covered in sesame seeds; deep fried mussels with a garlic rich sauce; warm roasted almonds and pistachio nuts; pastries bathed in syrup; divine milky desserts and chewy ice creams. The gardeners sold green beans,onions,chile peppers,cucumbers, and cabbage to the towns people on the side. Whole cloves are chewed to freshen the breath. Ottoman high cuisine spread beyond the palace kitchens to the households of high ranking nobles,officials and merchants, Jewish and Christian as well as Muslim, in Cities such as Cairo, Alexandria, Damascus, Aleppo, Athens, Sofia, Baghdad, and Budapest. For the most popular Turkish jazz, the pilav, the preparation is as follows: the rice has to soften in boiling water for about 50 minutes.

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