1. Culinary CultureTurkish Cuisine is very rich there are a lot offactors for this:*The variety of products in Asia and Anatolia.*Interaction with numerous different culturesover a long historical process.*The new tastes developed in the palacekitchens of the Seljuk and Ottoman Empires.
2. Sauced DishesPrepared by:-Cereals-Vegatables-MeatSoupsDishes madefrom wildvegetablesHealth Food:-Pekmez- YoghurtCold DishesCooked With:-Olive Oil-Pastry Dishes
3. Food and Beverages Eaten at MealsUntil late Ottoman times there were generally two meals:* in late morning* dinnerToday the main meals are*breakfast, lunch and dinner.- Cheese- Olives- Bread- Eggs- Jam- Honey- Tomato- Sausage- Cucumber- Pepper- Tea- Soup- Stews- Salad- Dessert- Soup- Lamb & Beef- Kebab- Meatball- Olive Oil Dish- Pilaf- Salad- Dessert
4. Food and Beverages Peculiar to Special Days*Some foods and beverages, peculiar to special days and whichhave a symbolic meaning although they take much more time toprepare, are part of Turkish cuisine.*Food peculiar to such special days is prepared communally,known as called “imece.”At engagement, wedding and circumcision ceremonies, atRamadan with its deep religious meaning and other religiousand seasonal festivals, food is prepared with more attention,more special assortments are served, and tables are speciallydecorated. Birth, death and wedding meals can be cited asexamples.
5. Friends, relatives and neighbours visit women who have givenbirth, and bring soup, milk, yogurt and eggs. During “loğusa”(women recovering from childbirth) time, guests are servedloğusa sherbet (a non-alcoholic drink made with spices andfruit juices), biscuits, milk and desserts. It is believed that awoman who has given birth must have milk, onion, sherbet,wheat and lentils and must not eat garbanzo or beans nor drinkcold water if she wants to have sufficient milk to feed herchild.Ramadan Loğusa Time
6. Breakfast SpicesLoğusa SyrupPekmez
7. At weddings, rice, vegetables, beans or garbanzo and fruitjuices are served with a main course of meat. In nearlyevery region, vermicelli and yogurt soups, keskek (poundedwheat with meat), rice and meat are served at weddingmeals. Desserts are usually helva, zerde (a gelatinousdessert colored with saffron), rice pudding and baklava.ZerdeKeşkek
8. In addition to these, some other foods areserved in funerals. In a funeral house, foodis not cooked for 3-7 days (depending on theregion), and neighbors bring food instead.The tradition of cooking flour helva whenthe body is taken from the house andserving food on the 3rd, 7th, 40th and 52nddays after death still continues.
9. The Turkish cuisine which is a heritage of theOttoman culture has both affected and hasbeen affected by the Balkan and Middle Eastcuisines. The Turkish cuisine has got a lot ofdifferent food.
10. Soups (Çorbalar)A Turkish meal usuallystarts with a thinsoup. Soups areusually named aftertheir main ingredient,the most commontypes being lentil,yoghurt, or wheat(often mashed) calledand tarhana soup.
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