Turkish Food Culture

According to many culinary experts, Turkish food is considered to be among the top three greatest cuisines in the world along with French and Chinese. Some may agree with the French and Chinese but find the Turkish one debatable. When looking back at Turkish history, the reason for Turkish cuisine being ranked among the top three cuisines in the world can be understood better. Let’s take a look.

Original Turks lived a nomadic life style and migrated from the Far East Asia, (mainly Western China Tibet and Mongolia regions) to the current geographic location of Turkey and surrounding areas. As they moved from the Far East to Asia Minor (current Turkey), the Turkish ancestors adopted various foods from various cultures along the way which led to a very diverse although developed and refined cuisine. For instance, ‘mantı’ which is small pieces of dough stuffed with minced meat and spices topped with yogurt sauce is supposedly adopted from Chinese dumplings. It is said that the idea of ‘dolma’ (stuffed vegetables) came from ‘mantı’. Due to their nomadic lifestyle, the nomadic Turks’ diet was mainly based on animal products such lamb, goat and game. Different techniques of preserving food were invented in order to prevent food from spoiling. Perhaps ‘pastırma’, which is dried cured beef mainly made in the city of Kayseri in Cental Anatolia region came about from the need to preserve meat without spoiling. It is no secret that the integration of nomadic Turks with other civilizations, geographic locations and weather had influenced their culinary traditions which brings us to food culture of the Ottoman Empire. The vast Ottoman Empire which covered three continents for a length of almost 600 years and controlled the spice road, influenced food culture from North Africa to Eastern Europe (up to Vienna, Austria) and most of the Middle East leaving a trace of similarities in the current Mediterranean, Eastern Europe and Middle Eastern cuisines. The Imperial Palaces had enormously large kitchens that had separate cooks for each kitchen specializing in one single type of dish that was developed and perfected over time. For example, each cook specialized in ‘pilav’ (pilaf), ‘dolma’, ‘baklava’, ‘kebabs’, ‘desserts and so on. Dried fruits such as apricots, raisins, currants and the best quality spices frequently were employed in cooking. Through development and improvisation, the Ottoman Cuisine evolved to be the current Turkish cuisine. After the end of Ottoman Empire, the modern Republic of Turkey was founded in 1923 adopted the same delicious cuisine and cooking techniques.1

The importance of food during the Ottoman days and now in the current Republic of Turkey cannot be overstated. It is a significant part of the culture and daily life. This solid sense of food culture can be found in every single part of Turkey albeit the food itself is very heterogeneous. Although some dishes are prevalent throughout Turkey, every region, even province has its own type of cuisine that may not be recognized by other regions.

Almost every region or province is renowned with one or more types of foods. The South/Southeast region encompassing mainly Adana, Mersin, Hatay, Gaziantep, Kilis, Şanlıurfa provinces is known for its spicy and versatile foods. Red pepper paste and many types of spices are frequently used in its food such as ‘kısır’, ‘dolma’, ‘kebaps’, ‘stews’ and many other dishes to enhance flavor of a dish. Mersin is known for its ‘tantuni’ (sauted minced meat with spices placed inside bread), Antakya is renowned with its delightful dessert ‘künefe’, Adana with ‘Adana kebap’, Gaziantep with ‘baklava’, ‘antepfıstığı’ (pistachios), Şanlıurfa with ‘çiğ köfte’ (fine bulgur mixed with raw ground meat and spices) and Central Anatolia with ‘keşkek’ (meat and wheat or barley stew). When ‘hamsi’ (anchovies) is mentioned, the first place that comes to mind in Turkey is the Black Sea region which is located in Northern Turkey. This area is also known for its ‘kara lahana’ (collard greens) dishes, black tea and hazelnut farming. Kayseri province which is in the Anatolian region is known for the best ‘mantı’ and ‘pastırma’ (pastrami). The Mediterranean region in southern part of the country and Aegean region in the west part of the country are popular with vegetable and olive oil dishes and the list goes on.

The variation of Turkish food from region to region is as a result of a diverse weather, lifestyle due to geographic location and ancestry. Turkey is composed of people from different ancestries who carry on their food traditions for centuries allowing a wide range of foods to be served in Turkey. Thanks to the diverse weather, numerous types of crops grow in Turkey enabling a rich cuisine to form. The wheat farming that started with the nomadic Turks for centuries has given a focus on doughy foods such as ‘ekmek’ (bread) which is a main staple throughout the country, ‘böreks’ (stuffed pastries) and ‘bulgur pilafs’. Due to proximity to the seas, fish and other seafood are a crucial part of the Mediterranean, Aegean, Marmara and Black Sea region diets.

The foundation of Turkish food is based on the freshness of the ingredients. In rural areas the vegetables come right out of people’s garden just before cooking, the meat comes from a farm or local butcher. As society changes and more and more women participate in the work force, naturally many urban dwellers are adapting the modern conveniences eagerly leaving behind some of the food traditions. Although, there are still some people who are living in cities and perform the routine of grocery shopping daily to get the freshest available ingredients. In smaller cities and less populated areas, fresh ingredients are still the biggest factor in cooking.

Some of the main ingredients used in Turkish food can be stated as follows:

Tomato paste, red pepper paste, pomegranate molasses, olive oil, yogurt, olives, cheese, cumin, sumac, red pepper flakes, paprika, black pepper, lemon, oranges, parsley, mint, dill, garlic, onions, tomatoes, green peppers, eggplant, zucchini, green beans, cucumber, cabbage, fish, chicken, beef, lamb, yufka (phyllo dough), kadayıf (shredded phyllo dough), chick peas, dried beans, lentils, pistachios, walnuts, hazelnuts and almonds.

Turkish food can be divided into the following groups:

1) Mezeler (Appetizers)
2) Dolmalar (Stuffed vegetables with rice or meat)
3) Çorbalar (Soups)
4) Salatalar (Salads)
5) Baklagiller (Legumes)
6) Zeytinyağlı Sebzeler (Olive oil vegetable dishes which are usually served cold)
7) Pilavlar (Rice or bulgur pilafs)
8) Etli Sebzeler (Vegetables with meat)
9) Börekler (Stuffed pastries with meat, cheese or vegetables)
10)Pideler (Flat bread with cheese, meat or vegetables)
11)Kebaplar (Kebaps which range from kebabs cooked in a pot to skewered kebaps)
12)Balık ve Deniz Ürünleri (Fish and other seafood items)
13)Tatlılar (Desserts)
14)İçecekler (Drinks such as Turkish coffee, Turkish tea, rakı, ayran)

Turks love eating and relishing food. As a result, feast-like meals are not out of the ordinary in a Turkish home. If you are present in a Turkish home for breakfast, lunch or dinner, the variety and the effort put into preparing the table will be very evident. In Turkey, having people over for dinner or a tea party is a very common and frequent tradition which involves socializing. It is part of the society, the culture and tradition.

Note: If you live in Houston or surrounding areas and interested in Turkish food or culture, there will be an annual Turkish Festival taking place on October 16-17, 2010 that will have delicious food, music, dancing and etc. This is sponsored by the American Turkish Association of Houston which is a non-profit organization. For more info visit the following website: http://www.turkishfesthouston.com/


1- Republic of Turkey Ministry of Culture and Tourism, Culinary Culture

Turkish Kunefe (Künefe)

Künefe is considered to be one of the most delicious Turkish desserts, especially in the city of Antakya (Antioch) located on Mediterrenean Sea, in Southern Turkey. Although künefe shops are very common throughout Hatay, Kilis, Adana, Mersin and Gaziantep provinces, the city of Antakya in Hatay is known for the best künefe in Turkey. What distinguishes Antakya’s künefe from others is the daily made fresh, elastic cheese that is only made in Hatay region. The kadayıf (shredded phyllo dough) is also made from scratch at small künefe shops in almost every corner in Antakya which I find very entertaining to watch.

The künefe shops in Antakya serve the künefe topped with cream or ice cream. Every time I visit home, I go to Antakya which is about two hours from my hometown and have künefe with ice cream. One of my favorite places to eat künefe is in Harbiye (known as Daphne from Roman times) which is in the outskirts of the city in a valley surrounded by plenty of trees and streams of water. Many restaurants and cafes in Harbiye serve künefe, however I opt for eating künefe at Hidro restaurant that overlooks a man-made pond.

Very few people choose to make künefe at home in Antakya since this delightful dessert is abundant, however people who do choose to make künefe at home buy the daily made fresh kadayıf from the künefe shops. Even homemade künefe in Antakya is very tasty which probably is due to the fresh kadayıf.

As you may guess, künefe is not widely available in the States except the packaged, prepared kind found in Middle Eastern stores; therefore I wanted to make my own künefe. I spoke to both my mom and my mother-in-law on how each one makes her own künefe to get a general idea. As a result, I created my own with trial and error. This dessert was made 4-5 times in my kitchen until I acquired the right taste, texture and appearance. I did not publish it until it turned out perfect to me. Of course it is still not like the künefe in Antakya, but it turned out a very good homemade one.

This elegant looking and delicious dessert should be consumed hot, right after the kadayıf absorbs the syrup for the best taste. The cheese will be very stringy, so a knife will be needed when eating this luscious dessert. In Hatay, Adana, Mersin, Kilis, Gaziantep and in adjacent regions, this dessert is very often served for guests after the dinner or at women’s tea gatherings.

Note: If you would like your künefe to be thinner, use a larger pan or Pyrex dish for baking the künefe. Also, I like this dessert a little on the darker side so I let it bake a little longer. Once it turns golden brown it should be ready.

For Syrup:

2 cups sugar
2 cups water

For Künefe:

1 lb shredded phyllo dough
½ lb unsalted, shredded mozzeralla cheese or any other white, stringy, unsalted cheese
1 cup butter (2 sticks)
½ cup milk (optional)

For Decoration:

2-3 tbsp finely ground pistachios

In a medium pot, combine sugar and water and put on the stove. Let it boil and remove from heat. Let it cool.

Remove shredded dough from package.

Shred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small.

Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.

Add the milk and continue mixing until the butter and milk are completely incorporated into the shredded pyhllo. Remove from heat.

In a round pan or a Pyrex dish, place half of the buttered phyllo dough and press with a spatula or your hands.

Distribute the shredded, unsalted cheese evenly on top of the buttered phyllo dough and press with a spatula or hands.


Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.

Heat the oven to 375º F. Place the künefe pan and bake for 45-50 minutes or until golden brown. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.



Serve hot immediately.

Green Bean with Olive Oil (Zeytinyağlı Taze Fasülye)

In my opinion, cooking vegetables in season makes a big difference in the taste of a dish. I try to purchase vegetables and fruits in season because I believe they are fresher and taste better. One of those vegetables that I prefer in season is green beans. There are already a few other green bean recipes posted on Turkish Food Passion and here is one more! It’s light, delicious and healthy green which is usually eaten cold or at room temperature. It can be served as a salad, appetizer or a side dish.

1 lb green beans
2 large ripe tomatoes (peeled and sliced)
2 shallots (sliced)
2 cloves garlic (chopped)
2 tbsp olive oil
1 tsp white vinegar
1 tsp salt
¼ cup water
¼ tsp ground black pepper

Remove the ends of the beans and cut in thirds. Heat olive oil in a large pan. Sauté garlic and shallots until shallots are transparent. Add beans to the pan and mix. Cook for 5 minutes stirring a few times. Add salt, black pepper, vinegar and water. Arrange the tomatoes on top of the beans and cook for 30 minutes on medium heat. Lower heat and cook another 30 minutes. Let it cool and serve cold.

Cookies with Pistachios (Antepfıstıklı Kurabiye)

Recently, Turkish Food Passion has been attempting to broaden its dessert repertoire due to its limited number of published dessert recipes. Today, Turkish Food Passion presents its first cookie recipe. The cookies are made with ground pistachio nuts which are commonly used in Turkish desserts. Hazelnuts or almonds may be substituted for pistachios. These cookies will go perfectly with a cup of coffee or tea any time of the day. Enjoy.

Yield: 18-20 cookies

1 cup flour
1 stick softened unsalted butter (4 oz)
¼ cup sugar
¼ cup finely ground pistachio
1 egg
½ tsp vanilla
½ tsp baking powder

Using a Stand Mixer:

Combine softened butter, egg, vanilla and sugar in the stand mixer bowl. Using stand mixer wired whip attachment, whisk until all ingredients are integrated. Start with speed 2 to and gradually increase to speed 8.

Change the wire whip attachment and replace with the flat beater attachment (make sure the mixer is turned off and unplugged when doing this). Fold in the rest of the ingredients except the pistachios and mix at speed 4. Once all the ingredients are married, add pistachios and mix again for 1-2 minutes until pistachios are distributed evenly.

Manually:

Combine softened butter, egg, vanilla and sugar in a bowl. Whisk until all ingredients are integrated. Fold in the rest of the ingredients except the pistachios. Once all the ingredients are married, add pistachios and mix again for a few more minutes until all pistachios are distributed evenly.

Grease a cookie sheet. Take spoonful of the cookie dough and drop on the greased cookie sheet with no particular shape.

Bake at 350° F for 25 minutes.

Remove from oven and cool for 2-3 hours. The cookies can be stored in air tight jar to keep them fresh. Enjoy with hot tea.

Parsley Omelet (Maydanozlu Omlet)

Parsley omelet is a simple, quick and tasty egg dish that we often had for brunch at home in Turkey. It can be consumed for breakfast, lunch or even for a light dinner. When I am busy and need something quick to eat, I resort to this delicious omelet.

It is customary to use butter or vegetable oil for omelets and some other dishes in Turkey, however for health reasons I always choose to cook with olive oil. In Turkish cuisine, we have a whole new group of dishes called ‘Zeytinyağlılar’ meaning ‘Dishes with Olive Oil’ which are always made with olive oil and always without meat which are usually eaten at room temperature. The hot dishes can be made with olive oil, vegetable oil or butter. For example, rice pilaf and omelets are typically made with butter or vegetable oil.

You may notice that for almost every recipe published in my blog I have used olive oil (extra virgin). Butter is only used for baking purposes in my kitchen and I think that is more than plenty of butter for our bodies. If the butter in stores was natural and completely made from milk, I would not hesitate using it more often. One of those days I will try to make my own butter because I know how delicious natural butter can taste. If you insist on using commercially produced butter, you can substitute the butter for olive oil in my recipes.

Now comes the omelet recipe.

4 eggs
2 tbsp chopped fresh parsley
2 tsp olive oil (or butter)
¼ tsp paprika
¼ tsp ground black pepper
Pinch of salt

In a small bowl add the eggs, parsley, black pepper, paprika and salt. Mix until the eggs are integrated with the parsley.


Heat oil on medium heat and pour the egg parsley mixture on hot oil. Leave on heat until eggs are cooked. To cook eggs faster, cover the pan for a couple minutes.

Cherry Compote (Vişne Kompostosu)

The summer is here and so are the colorful and tasty fruits. Being a fruit person, I love buying many varieties of fresh fruits every week. Yesterday evening, I went grocery shopping and could not resist buying so many different types of fruits. One of those fruits that made it to my cart was cherries. I usually savor all these succulent fruits plain, however this time I made an exception and made the delectable cherry compote recipe that is very common in Turkey. Almost any type of fruit can be used for compote. The result surpassed my expectations as I am not a big fruit dessert person. It turned out sweet and very refreshing. This is a keeper so I will continue to make compote with other fruits. Here is the recipe.
½ lb fresh red cherries
½ cup sugar
3 cloves
¼ tsp vanilla extract
1 tbsp honey
½ cup water

Wash and dry the cherries. Remove the stems and pit the cherries. Do not discard the stems and seeds; they will add additional flavor to the compote. Place the cherries in a small pot add sugar, cloves, vanilla and water. Place the stems and seeds in a cheese cloth, tie the cloth and place in the pot with the rest of the ingredients. Let it boil on medium heat. Reduce heat and let it simmer for 5-6 minutes. Remove cheese cloth and discard. Add honey and stir. Remove the compote from heat. When slightly cooled, put in a small serving bowl and place in the refrigerator. Enjoy cool.

Broiled Jumbo Shrimp (Izgara Karides)

I am back to posting recipes again. This past month I was traveling quite a bit, so between heavy work load and travels I did not get a chance to cook at all. Although I love exploring new and interesting places to eat when we are on vacation, eating out was getting old after a full month which is probably the longest I have gone without cooking in the past five years. Finally this past weekend I had some delicious home cooked meals visiting family which was exactly what I wanted.

I am kind of starting to cook again this week as time permits however more cooking and baking will take place in my kitchen beginning next week which translates to additional delightful Turkish recipes showing up on my blog. As mentioned before, there will be more focus on desserts, cakes and cookies but for now, we will have to settle for this luscious, simple shrimp recipe that my husband and I made together a couple months back. I hope you enjoy it, we sure did.

Note: I tried to attend to comments between travels as much as I could, however I did not have the chance to respond to your e-mails. As soon as I can I will respond to your e-mails. Thanks for understanding.

9 jumbo shrimp
1 tsp salt
½ tsp ground black pepper
1 tsp red pepper paste (pureed kind)
1 tsp thyme
1 garlic clove (chopped)
1 tbsp pomegranate molasses

Clean and divine shrimps and place in a bowl. Add the rest of the ingredients and marinade over night.

Turn on oven broiler and broil for 5 minutes on each side. Serve with pilaf and vegetables.