Exploring the Delights of Turkish Cuisine: Beyond Kebabs
Turkey is renowned for its mouthwatering kebabs, but there is so much more to discover in the realm of Turkish cuisine.
Spanning a vast area of over 300,000 square miles, the culinary treasures of this European destination are deeply rooted in its diverse landscape.
From fertile plateaus and plains carved by ancient volcanoes to snow-capped mountains and swift-flowing rivers, Turkey’s geography sets the stage for a delectable array of flavors.
The Mediterranean Coast showcases dishes infused with the richness of olive oil, while central Anatolia delights with hearty pastries. The eastern and southeastern regions bring forth subtle yet enticing spicy notes, and that’s merely scratching the surface.
Traditional Turkish fare emphasizes the use of fresh ingredients, expertly rolled, kneaded, shaped, and cooked to perfection. Seasonings take a backseat as the focus lies on the inherent flavors, prepared with meticulous care and unwavering passion.
Such is the Turks’ adoration for their cuisine that they even compose songs paying homage to its ingredients. Anatolian rock star Baris Manco immortalized the trio of “Tomatoes, pepper, eggplant” in his famous track, “Domates, biber, patlican.”
Prepare to embark on a culinary journey as we unveil 5 of the finest Turkish delicacies that extend far beyond the ubiquitous kebab.
Testi kebab
Hailing from the Nevsehir region, this culinary specialty showcases the artistry of Avanos pottery, crafted using the renowned red clay sourced from the Kizilirmak River.
To prepare, a clay jug is filled with a delectable blend of beef, tomatoes, bell pepper, garlic, and a knob of butter. The jug’s opening is then sealed using a peeled slice of potato, and it’s carefully wrapped in aluminum foil before being placed inside a wood-burning oven.
Once the ingredients inside have reached their delicious peak, the cook faces the exciting task of unveiling the meal. With an aluminum foil-covered top held in one hand and a small hammer in the other, the aim is to crack open the vessel along the delicate line encircling its body, approximately three-quarters of the way up.
This delightful technique adds an element of anticipation and skill to the dining experience, making it all the more enjoyable.
Saksuka
Exploring the Flavors of Turkish Cuisine: Zeytinyagli Yemegi
Turkish cuisine boasts a delightful array of vegetable dishes known as zeytinyagli yemegi, which are meticulously prepared in olive oil. Among them, a standout favorite is Sasuke, featuring succulent cubes of eggplant with silky purple skin and vibrant green flesh.
The preparation of Sasuke involves a delightful medley of ingredients, including zucchinis, garlic, tomatoes, and a touch of chili. The level of spiciness may vary depending on the region in Turkey where it is crafted. The result is a harmonious blend of flavors that tantalize the taste buds.
Join us as we savor the culinary treasures of Turkish cuisine, where zeytinyagli yemegi takes center stage and Sasuke shines as a delectable masterpiece of eggplant perfection.
Mercimek kofte
Savor the Delight of Mercimek Kofte: A Vegetarian Gem
In the charming city of Diyarbakir, locals affectionately refer to it as “belluh,” while the world knows it as mercimek kofte—a true vegetarian delight.
Crafted with love and expertise, this culinary masterpiece combines red lentils, fine bulgur, a pinch of salt, finely chopped onion, scallions, tomato, aci biber salca (hot red pepper paste), and crushed cilantro. These vibrant ingredients harmonize to create bite-sized servings of pure bliss.
To indulge in this flavorful treasure, simply place one of these delectable nuggets onto a crisp lettuce leaf. Add a generous squeeze of fresh lemon juice, roll it up, and embark on a mouthwatering journey with each delightful bite.
Discover the irresistible allure of mercimek kofte, a culinary gem that captures the essence of vegetarian cuisine in every savory morsel.
Cag kebab
In the city of Erzurum, meat is a matter of utmost importance. The locals are willing to patiently wait for over 12 hours just to savor a mouthwatering slice of lamb cag kebab.
The process begins by coating the meat with a blend of onions, salt, and black pepper, allowing it to marinate for half a day. Afterward, the meat is carefully threaded onto a long skewer and cooked horizontally over a crackling wood fire.
The cag kebab is truly a delight on its own, but it is often served wrapped in soft lavas bread, accompanied by fresh slices of tomato, white onion, and slender and mildly spicy sivri peppers.
Cig kofte
Originating from Sanliurfa, cig kofte is a flavorful dish known for its unique combination of raw ground beef (cig), bulgur, tomato paste, onions, garlic, pepper, and Turkish spices.
Traditionally, the mixture was kneaded until deemed ready, a test that involved throwing a piece up to the ceiling. If it stuck, it was considered perfectly done.
In modern times, the meat component has been substituted entirely with bulgur and occasionally ground walnuts, offering a healthier alternative without compromising on taste.
