The turkish

Turkish cuisine is famous for its antiquity and diversity, and besides, it is one of the three world gastronomic leaders (after the French and Chinese).

The taste of Turkish cuisine dishes is most pronounced when preparing cold meals from vegetables. As beautifully designed snacks are artichokes, carrots and spinach, which are served generously seasoned with olive oil and lemon juice. In addition, the vegetable side dish can be expressed in eggplant, zucchini and okra. Nuts and dried fruits are quite often added to vegetable and meat dishes, for example, walnuts, pistachios or raisins, which undoubtedly give the food a peculiar oriental taste. Sometimes pomegranate grains are used instead of lemon juice to add some sour acid. By the way, garlic and onions are integral ingredients that are necessarily included in the recipes of Turkish cuisine.

By nature, the Turks are leisurely - lunch can last up to 5 hours. They never eat alone or have the habit of snacking on the go, which is quite developed in western European countries. It is customary to serve bread, olives, cheese and tea for breakfast. Lunch mainly consists of 3 or more dishes, if salads are not taken into account.

Bread in Turkey is very highly revered and many traditions are associated with it, because in the past this country was known as the "bread basket of the world. " Interestingly, locals will never eat yesterday's bread - only freshly baked! In addition to the usual white bread called "Ekmek, " there are more than one hundred types of this treat, including: flat cakes sprinkled with seeds "Paid, " as well as "Borek" - wide layers of dough that are very finely rolled and baked.

Meat dishes of Turkish cuisine are known far beyond the borders of the country, take, for example, "Kebab, " cooked over an open fire. It owes its excellent taste to the excellent quality of the meat of pedigree sheep and other cattle, which is raised in open pastures. In addition, the main dish in Turkey can be "Köfte" - minced meat, consisting of raw meat, eggs and spices. It is served in the form of small balls both raw and fried.

It is known that Turkey is surrounded by four seas, and therefore it is not surprising that local fish dishes are distinguished by diversity and high taste. The most popular way to prepare seafood, thanks to which the fish acquires a unique aroma - charcoal roasting. By the way, they fry it right on the street and serve it with fresh white bread. You can taste swordfish, drum, red bream, ray, cuttlefish, octopuses, oysters and lobsters - all of excellent quality and certainly the freshest. Hamsa is considered the queen among fish. There are a lot of recipes for Turkish cuisine according to its preparation, even desserts are prepared from it.

Turkish cuisine is a celebration of the belly, but in particular it concerns desserts, the basis of which is fruits and berries. In the homeland of apricots, cherries and figs, fruits are consumed not only fresh and dried, but also harvested in the form of jam and jam. Turkish sweets are truly incalculable, the most famous of which is considered "Baklava" - thin cakes interbedded with crushed nuts and poured with spicy sugar syrup. And what to say about our favorite halva, lucum and marzipan! All these oriental sweets are usually served along with a variety of drinks.

Muslims practically do not drink alcoholic beverages, the exception is rakia, based on rice or dates, which is known around the world. The local population prefers to quench their thirst with plain water and ayran (a drink of salted water and yogurt). In the moments of rest, guests are treated to tea or coffee in Turkish.