Gastronomy:

Turkey is well known for its rich selection of food, which makes it very meaningful to make a culinary exploration of the country. The Turks do not have one main Turkish dish like the French sauce or the Italian pasta but they perfected their dishes to an excellent expertise that reproduce their enhancement of ethnicity. Turkey has a long range of prehistoric recipes that was perfected by the chefs who were eager to satisfy the Sultans. The dishes are simple in appearance, its natural flavors not veiled by sauces. Since the Ottomans passed laws to control freshness of food, leftovers are rarely found in Turkish homes.

Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast - Urfa, Gaziantep and Adana - is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

Turkish Cuisine is influenced by the Ottoman Empire and is a blended refinement of Arab, Balkan, Persian, and Central Asian cuisines. The Ottoman Empire, based in modern day Turkey, existed from 1299 to 1923 when it was divided up after World War I. At its greatest extent it contained twenty-nine provinces and numerous vassal states, and spanned three continents. Vegetables (along with spices, gold, and other valuables) were extracted from these conquered provinces and brought back to the mother country – Turkey. These included tomatoes, zucchinis, eggplants, garlic, peppers (both red and green, and radishes.

Common Vegetables in Turkish Cuisine

Today, these vegetables have grown to include spinach, romaine lettuce, asparagus, artichokes, beets, cabbage, leeks, cauliflower, carrots and dozens of different varieties of leafy greens found throughout the region. Salads are popular and complicated, sometimes including a dozen different types of greens. Dressings are simple and usually based on olive oil. Vegetables are typically cooked with onions and carrots in olive oil and tomato paste, and can be flavored with lemon juice, salt, or a small amount of meat. Dolmas are vegetables stuffed with rice, minced meat, or other cooked vegetables. There are hundreds of different types of dolmas ranging from stuffed green peppers to grape leaves to tomatoes. Artichoke dolmas are a specialty of Western Turkey.

Turkish Cuisine Includes Plenty of Fish and Seafood

Vegetable dishes are often accompanied by the fresh seafood that is reaped from the surrounding seas. Anchovies, sardines, bonito, bream, red mullet, sea bass, whiting, swordfish, turbot, and white grouper are all popular fish. These are often grilled or cooked in the bugulama style. In this style the fish is flavored lightly with lemon and parsley and slow cooked, covered, until tender. In northern Turkey, around the Black Sea, fish are usually coated with corn flour, fried, and served with a yogurt or tomato sauce. Fish is also salted, smoked, canned, pickled, or dried and served cold. Meat is used very sparingly as it is too expensive for the average family.

Turkish Spicing is about Harmony

While a multitude of spices are available to the average Turkish cook, the traditional culinary philosophy states that the flavor the ingredients should harmonize and dominate the palate. Thus, the natural flavors of the fresh vegetables are allowed express their own flavors. Seasonings are light and the herbs used are delicate. Herbs include thyme, dill, sumac, and mint. Common spices are cinnamon, allspice, paprika, and cayenne.

Anyone who visits Turkey or has a meal in a Turkish home, regardless of the success of the particular cook, is sure to notice the uniqueness of the cuisine. Our intention here is to help the uninitiated enjoy turkish food by achieving a more detailed understanding of the repertoire of dishes and their related cultural practices as well as their spiritual meaning.

When in Turkey, eat as the Turks eat. Not only will this save your money, but it will increase your understanding of the country. The culinary experience is a major part of the culture.

Here are some cultural and traditional foods for Canakkale Cuisine, please have fun and enjoy.