Chef and Exquisite Dishes

Introduction

All meals are prepared on board to high standards of hygiene and presentation, with plenty of fresh vegetables, salads, fruits and meats, and seafood.

Turkish cuisine is typical Mediterranean cuisine made with fresh ingredients and carefully prepared. These ingredients are usually very simple but of high quality. Turkey’s land and sea are rich, and farmers and fishermen make Turkey one of the seven countries in the world producing surplus food.

Turkish cuisine is one of the most mouth-watering and richest cuisines in the world, and Turks are known to be very passionate about food. Variety and full flavor make Turkish cuisine world famous, based on its rich history, and today each region of the country praises its own specialties.

Get an overview of Turkish food

Turkish cuisine is largely a heritage of Ottoman cuisine, which can be described as a combination and sophistication of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.

Turkish culinary art has a long and deep past and its cuisine varies from country to country. Aegean and Mediterranean cuisine is rich in fresh vegetables, herbs and fish. The most widely used oil is olive oil; because in western Turkey, where olive trees grow in abundance, olive oil is the main type of oil used for cooking. Thus, the Aegean and Mediterranean cuisines mainly consist of cold dishes based on olive oil as a main course or as a snack. Especially must-haves are dolma (stuffed bell peppers, zucchini, etc.), Barbunya pilaki (red bean salad with olive oil), deniz borulchesi (seasonal samfir salad).

The main ingredients are meat, vegetables and legumes. Turkish dishes are usually soups, consisting of a stew or broth. Consequently, the consumption of bread among the Turks is usually too high. Turkish kebabs, doner kebabs, Turkish ravioli and some eggplant dishes are trademarks of Turkish cuisine. For example, more than 200 dishes are prepared from eggplant.

Turkish kebab is the main meat dish that can be cooked in a wide variety of ways. Under the names Doner Kebab, Adana Kebab, Bursa Kebab, Ali Nazik, Iskender, etc. Kebabs have different methods of preparation depending on the ingredients and the method of preparation, usually served with rice, bulgur rice and herbs.

Another meat dish is köfte (meatballs). There are many varieties of meatballs, and cooking techniques vary by region. A wide variety of meatballs is known in Turkey, more than 200 types.

Breakfast is the most important part of the meal for the Turks. Although it varies by region, Turkish breakfast is the healthiest, most nutritious and most delicious. During breakfast, they eat a lot of greens, tomatoes (preferably in summer), cucumbers and peppers, as well as feta cheese, eggs, olives, honey and milk cream. Multigrain country bread, cornbread and simit, turkish sesame donuts or turkish bagels are preferred breakfast ingredients. Sunday breakfasts, in particular, turn into fun social gatherings with added ingredients and last longer than a week’s breakfast.

There are over 300 types of soups in Turkish cuisine. The main ingredient in the soup is yogurt. Turkey’s contribution to the world, sweet and sour yoghurt has become an important ingredient in soups. Seafood and entrails are often used in Turkish soups. Soups made from thin sea bass, haddock or any other fish are categorized as “fish soup”.

Turkish pastries are mostly milk-based or dough-based desserts. Sweet pastries, mainly baklava, are soaked in syrup. Baklava is one of the most popular desserts. Fırında sütlaç, keşkül and Profiterole are the most favorite Turkish dairy desserts. Künefe, made from grated wheat with a layer of mozzarella-like processed cheese and syrup, is a signature southern cookie.

Tea is an indispensable condition for any Turk. Tea is served during breakfast and is offered most of the day. Moreover, if you are invited to a store or office, tea is ordered immediately. Turkish coffee after meals is also part of a Turk’s daily habits.

Ayran is the most common cold drink made from yoghurt mixed with water and salt. Sometimes a slice of fresh mint is added. It is the perfect drink on hot summer days, bottled, packaged or prepared at home.

In Turkey, people love to eat and enjoy food. Most of the food in a typical Turkish home is like a feast. If you are a guest for breakfast, lunch or dinner, the variety of dishes and the genuine hospitality of the people may seem quite surprising at first. Inviting guests to dine is part of the culture and traditions of the Turkish family, and “guest care” is the most important aspect of this.

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