Hotels in Ankara Hotels in Antalya Hotels in Bodrum Hotels in Bursa & Uludag Hotels in Canakkale Hotels in Cappadocia Hotels in Mugla/Fethiye Hotels in Izmir Hotels in Kusadasi Hotels in Marmaris Hotels in Denizli/Pamukkale Other Cities in Turkey [Click]
TURKISH CUISINE
Turks coming from Central Asia have rich material.They developed an eating culture of great varieties, by combining asian material with spicy, row meat, and sweets of Mesopotamia and enriching with addition of echological herbs of Anatolia and milk andmeat products of eastern black sea coasts. Four main elements of turkish cuisine are mutton and onions as ingredients and charcoal and cupper pan as utensils. Naurishing is esential for all living creatures in order to live. The varietyturkish way of naurishing and turkish kitchen can be observed from various aspects. Social habit of the community which he belongs shows the variety of eating habit of a person according to what he chooses in case of having a choise, how he provides it.how he cooks it, how when and where he eats it. The turkish society shows quite difference with its food type, taste from the other cultures. In our country eating habits varies as historically,regionally even as countryside and urban settlements.Despite these varieties, still there is a common eating character in our society. In other word this common habit shows itself in manners. Turks with their long historical background have a rich culture. This richness shows itself in a great variety of food besides related to all food and drinks certain manners are developed. We can give afew examples to show the richness of food; number of dishes made of maize in black sea region are over twenty. Few names of dishes made of anchovy (hamsi) show how rich the cuisine is: Fried filled hamsi, bread with hamsi, rice with hamsi, omlett with hamsi (hamsili kaygana), boiled hamsi, grilled hamsi, pastry with hamsi, steawed hamsi, In Kayseri there are twenty different pastirma dishes.Pastirma is pressed meat cured with garlic and hot spices. A writer says each twenty pastirma dish has different charecter and different taste.If you ask someone from Kayseri to count the pastirma types; he starts to count; The back, the fillet, the side neck, the achilles tendon, the shoulder, the sliced, the lump, the blade, the breast, the skirt, the leg, ortabez,kavrame, the head, kanlibez,arkabas, tutunluk. There are big varieties of dishes made of eggplants, salads, and kebaps; quail kebap,skewed kebap, roasted lamm, cop kebap, stick kebap,shish kebap, skin kebap,kebap with bread, adana kebap,sac kebap,tas kebap, tandir kebap are some of these kebaps. Vegetables,meat and flour are three main sources of Anatolian meals. A great part these is going back to historical time, there is aconnection between food and ivilization. The qual’ty Antalya.of food, the number of utensils used to prepare food, the presentation, the items to be cooked, the way to be cooked gives an idea about the standards of the civilization and the taste of that country. The habit of consuming the food as anhropological term is a cultural combination which covers many cultural characters; briefly expressed; kitchen is the reflection civilization. It is obvious that the societies which dont use agricultural products and consumes meat and hunting for naurishment are in primitiv state. Turks made various meals in various state of civilizations, and each civilization contributed its part to yhe present cuisin
