Category:Turkish Cuisine

The Turkish cuisine is well known all over the world especially in Europe. The most common ingredients in Turkish cuisine are eggplants, peppers (black, green and sweet), lentils, tomatoes, garlic, cucumbers and beans. The most used fruits and nuts in the Turkish recipes are grapes, cherries, melons, watermelons, lemons, figs, apricots, pistachios, pine nuts, almonds, walnuts and hazelnuts. Turkish cuisine uses fresh or dried parsley, mint, thyme, cumin, cinnamon, paprika and green and black or sweet pepper for seasoning. Greek, Middle Eastern and north African cuisines influenced the Turkish cuisine during the Ottoman Empire. There are old Turkish recipes for preparing white cheese and yogurt from sheep's milk. The rice and the olive oil are typically for Turkish cuisine as much as it is used. Turkish bread is made of wheat or corn and baked in a round oven named “tandir” in Turkish. In the past, Turkish people were eating meat only at special occasions such as weddings and Kurban Bayram. Then meat was eaten with rice. Nowadays, most of the Turkish people eat meat daily.