Turkish cuisine is difficult to define. The food is a combination of Mediterranean, Central Asian and Caucasian Cuisine with some Arabic influences. Each region has distinct historical, environmental and climatic characteristics. These differences have influenced the produce cultivated, the livestock that is reared and the local food culture itself. As an aggregate, these factors have shaped the regional cuisines of Turkey.
Baked goods, as we know them today, would not exist without wheat and wheat flour. Archeological and genetic research indicates that all modern wheat originated from the area surrounding Mount Karadağ located in Turkey’s Southern Anatolia Region.
Beverages | Içkiler
Beverages common to Turkish cuisine include ayran (a salted yoghurt drink), coffee and tea. Furthermore, Turkish tea is considered by many to be the national drink. Typical alcoholic beverages include beer, wine and rakı (an anise flavored drink).
Dairy | Mandıra
Dairy plays a vital role in Turkish cuisine. 90% of the milk produced is cow milk. The balance comes from goat, sheep and buffalo. 60% of the annual milk supply in the country is used to produce cheese and yoghurt.
Fruit & Vegetables
Turkey, home to the headwaters of the Tigris and Euphrates Rivers, has a rich agricultural history that dates back to the prosperity of ancient Mesopotamia. Despite it’s relative size, Turkey is the seventh largest agricultural producer worldwide.
Meat, Seafood, Poultry
Meat, seafood and poultry are an important part of Turkish Cuisine. Although Turkish cuisine may be best known for kebab, meat is traditionally utilized sparely.
Nuts | Çerez
Nuts play an important cultural and economic role in Turkey. With millions of native trees, the country is known to be one of the oldest nut producing countries in the world. Nuts are featured in everything from savoury meat dishes to desserts.
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