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Turkish Pastries
Turkish cuisine () is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, ''mezes'' and dough-based desserts such as ''baklava'', '' şöbiye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Court
Ottoman court was the culture that evolved around the court of the Ottoman Empire. Ottoman court was held at the Topkapı Palace in Constantinople where the sultan was served by an army of pages and scholars. Some served in the treasury and the armoury, maintaining the sultan's treasures and weapons. There was also a branch of servants that were said to serve the chamber of campaign, i.e. they accompanied the sultan and his court while on campaign. The best of the pages were chosen to serve the sultan in person. One was responsible for the sultan's clothing, one served him with drinks, one carried his weaponry, one helped him mount his horse, one was responsible for making his turban and a barber shaved the sultan every day. At the palace served also a great number of stewards who carried food, water and wood throughout the palace and lit the fireplaces and braziers. Doorkeepers (''Kapıcı'') numbered several hundreds and were responsible for opening the doors throughout the en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms. The word likely came to English in the late 17th century from the Persian , partly through Hindustani, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana
Adana is a large city in southern Turkey. The city is situated on the Seyhan River, inland from the northeastern shores of the Mediterranean Sea. It is the administrative seat of the Adana Province, Adana province, and has a population of 1 816 750 (Seyhan, Yuregir, Cukurova, Saricam), making it the largest city in the Mediterranean Region, Turkey, Mediterranean Region of Turkey. Adana lies in the heart of Cilicia, which some say, was once one of the most important regions of the Classical antiquity, classical world. Home to six million people, Cilicia is an important agricultural area, owing to the large fertile plain of Çukurova. Adana is a centre for regional trade, healthcare, and public and private services. Agriculture and logistics are important parts of the economy. The city is connected to Tarsus, Mersin, Tarsus and Mersin by TCDD Taşımacılık, TCDD train. The closest public airport is Çukurova International Airport. Etymology The name Adana (; ; ) has been used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adıyaman
Adıyaman () is a city in southeastern Turkey. It is the administrative centre of Adıyaman Province and Adıyaman District. Its population is 267,131 (2021). The inhabitants of the city are mostly Turkish and Kurdish. The city was one of the worst affected by the February 2023 Turkey-Syria earthquakes. Many buildings were destroyed and many lives lost in part because bad weather and damage to the transport infrastructure delayed the arrival of rescue teams. Etymology An unverified theory is that the former name of the city, ''Hisn-Mansur'' derives from the name of the Umayyad Emir Mansur ibn Jawana who was killed by the Abbasid Caliph Al-Mansur in this region in 758. Because of the difficulty among the locals in pronouncing ''Hisn-Mansur,'' the corruption ''Semsur'' emerged. Various unverifiable theories exist for the name. History The first settlement on the site of the city was the ancient town of Perrhe, part of the kingdom of Commagene before it became part of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaziantep
Gaziantep, historically Aintab and still informally called Antep, is a major city in south-central Turkey. It is the capital of the Gaziantep Province, in the westernmost part of Turkey's Southeastern Anatolia Region and partially in the Mediterranean Region. It is located approximately east of Adana and north of Aleppo, Syria and situated on the Sajur River. The city is thought to be located on the site of ancient Antiochia ad Taurum and is near ancient Zeugma. Sometime after the Byzantine-ruled city came under the Seljuk Empire, the region was administered by Armenian warlords. In 1098, it became part of the County of Edessa, a Crusader state, though it continued to be administered by Armenians, such as Kogh Vasil. Aintab rose to prominence in the 14th century as the fortress became a settlement, hotly contested by the Mamluk Sultanate, Dulkadirids, and the Ilkhanate. It was besieged by Timur in 1400 and the Aq Qoyunlu in 1420. The Dulkadirid-controlled city fel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urfa
Urfa, officially called Şanlıurfa (), is a city in southeastern Turkey and the capital of Şanlıurfa Province. The city was known as Edessa from Hellenistic period, Hellenistic times and into Christian times. Urfa is situated on a plain about east of the Euphrates. Its climate features extremely hot, dry summers and cool, moist winters. About northeast of the city is the famous Neolithic site of Göbekli Tepe, the world's oldest known temple, which was founded in the 10th millennium BC. The area was part of a network of the first human settlements where the Neolithic Revolution, agricultural revolution took place. Because of its association with Jewish history, Jewish, History of Christianity, Christian, and History of Islam, Islamic history, and a legend according to which it was the hometown of Abraham, Urfa is nicknamed the "City of Prophets." Religion is important in Urfa. The city "has become a center of fundamentalist Islamic beliefs" and "is considered one of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Anchovy
The European anchovy (''Engraulis encrasicolus'') is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range. Etymology This species can be fished from the shore with simpler gear, such as beach seines, and it has been widely-eaten for millennia. The species has been fished since ancient times. Both the scientific species name, "''Engraulis''" (), and the scientific specific name "''encrasicolus''" () are names from Ancient Greek, meaning "anchovy" and "small fish" respectively and have been given by Linnaeus. The actual name of the fish, anchovy, is a loan word from French. Description It is easily distinguished by its deeply cleft mouth, the angle of the gape being behind the eyes. The pointed snout extends beyond the lower jaw. The fish r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma
Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. a bell pepper). Leaf-wrapped dolma, specifically, are known as '' sarma'', made by rolling grape, cabbage, or other leaves around the filling. Less commonly, both fruits and meat (particularly offal) may also be stuffed with similar fillings and termed dolma. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire. History Stuffed vegetable dishes have been a part of West Asian Cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
