[PDF] Turkish Cuisine - Instituts für Botanik

1211_42019_19_Turkish_cuisine.pdf

Turkish

Cuisine

Seminar cont

ribution to t he module "Terr e strial Ecosystems" (2101-230)

Institute of

Botany (210a) · U niversity of Hohenheim · Stut t gart present ed by T obias Baumgar t ner on J anuary 24, 2019

OverviewIntroduction

and history o f Turkish c uisine

Main ingredients

o f Turkish cuisine

Regional distinctionsTypical

d ishes and beverages 19.02

Introduction

a nd history o f Turkish cuisine

Turkey

possesses one of the broadest , most outstanding f ood cultures in the w orld. I t is influenced by the m ainly

Arabic

and Asian heritage o f the

Turkish

t ribes, but a lso fr om the

Western culture.The

O t t o man E mpire played a major r ole i n the g reat diversity o f it's culture.

A depiction of

the O t tom an Empire and its depen dencies in

1683,

with ind i cation o f ter r ito r y held prior to th at da te [1 ] . 19.03

At the

b eginning, the t ribal T urks f r om Cent ral Asia lived as nomads v ia animal husbandry, so naturally t heir f ood c onsisted o f a variety o f milk products, wheat f lour baked goods and Kebab (grilled m eat) .

A Yörük

s he pherd in Ala Da lar, Tau r us Mountains, Tur k ey [ 2 ] . 19.04

As time progressed

and the t ribes g rew and inter a cted more with each o ther , they settled more and more of Anatolia and big t rad l ines coming f r om the W est and East were for m ed, e. g. the f amous Silk

Road spanning

u p to East Asia. From there, the i nfluence of other c ultur e s g rew, set t lements w ere c reated and they began practicing agriculture in a broader way. Ro ugh outline o f a few r outes o f the S ilk Roa d [3 ] . 19.05 With the f all of the O t t oman

Empire,

the i nfluence o f West ern culture, especially

European culture,

grew in the now newly f o rmed

Republic

of Turkey, which w as eager to accept t h is change in or der to s t rengthen t he relationship w ith t heir new allies.They began using m ore W estern like t ables and dishware, such as forks and vegetables such as potat oes and tomatos became m ore c ommon.

In return,

Turkish culture sw ept into Europe as well, for example the "Döner", as we know it in Ger m any today as fast - f ood, was an invention in corres pondence to our culture, made by the "Gasta rbeiters" c oming to work in Ger m any fr om Turkey in the

1960's.

19.06

Main ingredients

of Turkish cuisine There a re a gr eat variety o f ingredients c ommon i n Turkish c uisine. Meat f r om different animals like sheep (especially l amb) , goats, cat t le and poultry p lay a major role in t h e k itchen, of ten i n the f orm of grilled meat (Kebab) or minced meat . Fish is also eaten quite f r equent ly in the c oastal r egions.

Flock of

Kar a yaka sheep, a breed n a tive to the B lack Sea R egion of Tur k ey [4] . 19.07

Vegetables

are a lso found quite commonly i n Tu rkish d ishes. Some examples of this are, firs t o f all the eggplant , then garlic, z u cchini, lentils, beans, kale, olives, cucumbers, tomtatoes and peppers.

Fruits

ar e a lso omnipresence i n f o rm of pom egranate, plums, apricots, figs, dates, apples, a variety o f citrus f r uits and many more.

Multiple,

still ripening eggplants o n t heir m o t her plant [5 ] . 19.08 A big par t i n Tur k ish c uisine are unquestionably t he innummerable s pices, going f r om simple car a way, mint, pepper , paprik a, sumac and allspice, up to cinnamon (cassia) and saf f r on. They can b e b ought at big s pice bazaars a ll ov er

Turkey, e.g.

t h e S pice

Bazaar

in

Istanbul.

Spice B azaar (Misir

Çar

õ s õ ) in I s tanbul [ 6 ] . 19.09

Coming

from their t ribal heritage, a variety o f dairy products are s till widely u sed i n

Turkish

c uisine, for e xample yogurts , cheese and but t er .

Coming

f r om there t hey also use m any dif f erent k i nd of oils like olive o il, walnut oil, sunflower o il, etc.

Last but

n ot least , the d if ferent gr ains and nuts shouldn't be ignored, because t hey play an impor tant role in desserts, sweets and even in main dishes.

As grains, rice

and dif f er ent varieties o f wheat (e. g . Bulgur) dominate t he kitchen as side dishes and in pastries. For t h e n ut s, they mainly use hazelnuts, almonds, walnuts and pistachios, often f ound in sweets o r a s a filling.

A special

mention goes t o sugar and hon ey, because T urkey i s k nown f or their incredibly sweet pastries and candies.

Also lemons

are u sed i n almost anything f r om gar n ish, up to major i ngredients i n soups. 19.10

Regional distinctionsAegean

Region

In the

A egean

Region the

c uisine is primarily dominated by a great u se of olive o il, wild her bs and a variety o f dif f er ent greens like net tle, ar t i chokes, fennel, chicory.

Also fish

and other s eafoods are not far behind, as the f ishing culture i s n aturally quite st r ong in this region.

Black Sea

R egion The B lack Sea R egion on the o ther hand al so extensively u ses f ish ( especially anchovies called 'hamsi'), but t he usage of co rn, barley and lots of dif f erent fungi is likewise as popular .

Anatolian RegionAnatolia

is the c ore o f T u rkey and it's speciali ties are pas t r ies i n different varieties (e.g. gözleme) and a great u sage of grain, meats and beans (e.g. green beans). 19.11

SoutheastThe

c uisine of the S outheast c onsits m ainl y o f dif f erent meats, like k ebabs and the use o f spices is much higher as in other r egions. Also they rather use bulgur i nstead of rice and but t er instead of other oils.

Norther

n Cyprus

Norther

n Cyprus doesn't r eally have i t's o wn style, rather it is a mix of Tur k ish and

Greece

c ultures and cuisines. Fish and ot her seaf ood is more popular than meat and olive o il is omnipresent . 19.12

Typical

dishes and beverages

Turkish

beverages are q uite unique amongst t he drinks of the W ester n world and it would b e a lmost i mpossible t o list every s ingle one of them.

First of

all, you c an't t alk about

Turkish

beverages without mentioning

Turkish

coffee. I t 's brewed uniquely, with the sugar already added to the c of f e e powder, no filtering and it is poured multiple times before s er ving it in a cup with a bit o f the u sed c offee g round.

A cup o

f Tur k ish co f f ee poured f r om a copper ce zve [ 7] . 19.13

BeveragesNext

in line y ou've got t he

Turkish

t ea (ç ay), which normaly is a black t ea, is brewed uniquely with two t eapots. In the upper pot , the b lack tea is brewed to a st rong and bit t er t a ste and is then diluted down with boiled w ater f r om the l ower pot . So one can i ndividually det e rmine t he taste they want . I t 's drunk nor mally hot fr om glasses with or without sugar cubes made f r om beets.

A Tukish

tea - ke t t le (Çaydanl ı k ) [ 8 ]. 19.14

BeveragesAyran

i s one of t h e m ost c ommonly c onsumed cold beverage in Turkey and is usually served to many meals. I t 's a simple drink m ade f r om yogurt w hich gets diluted w ith c old w ater and then salted. I t 's origin dates back over a thousand years, when the G ök türks t ried diluting bitter yogurt f or bet ter t aste.

A glass

o f fr esh a yran with a head o f foam [9 ] . 19.15

BeveragesAnother

popular drink i s c alled salep and is usually served hot in the w inter m onths. Salep i s a flour made fr om the roots o f some orchid s o f the Orch i s genus. The f lour is brewed with either water o r m ilk and gets flavoured with cinnamon before serving. A cup o f b r e w e d salep w ith c innamo n [10 ] . 19.16

Beverages

algam is a beverage made by f e rmenting purple c arrots and/or beets, filter ing i t and adding t u rnip, spices and sometimes s alt t o the d rink. I t is served cold and either spicy o r m ild together with food. I t is considered t o be one o f the m ost p opular beverages during t he winter months.

A glass

o f algam [11 ] . 19.17

BeveragesAt last

but n ot least one of the m ore popular alcoholic drinks in Turkey is rak ı , a anise-flavoured alcoholic drink, distilled f rom g rapes, sugar-beets or other bases. I t 's comparable t o the G reek ouzo.

Bottles

of Y eni Rak ı [12 ] . 19.18

Breakfast

( kahvalt õ )

Normaly

T urks prefer a rather rich breakfast , consisting of a variety o f bread like s imit , a round bread made of wheat a nd for m ed like an O , cheese (e.g. Beyaz peynir a brine c heese), but ter , c u cumbers, jam, sucu k ( spicy

Turkish

s ausage with gar lic), etc. Not to forget

Turkish

t ea. I t can e ven i nclude salads, soups and other picante d ishes like bˆrek. A speciality f or the b reakfast is called menemen and is cooked with eggs, tomatos, green peppers and is seasoned w ith s pices. O t her things such as sucuk can be added.

A typical

T urkish brea kfast , meneme n on the l ef t [ 13 ] . 19.19

BreadTurkish

c uisine knows a great v a riety o f dif f erent breads which a re eaten at breakfast and as side dishes. Some examples i nclude simit, pide, bazlama, gözleme and yufka. ı

Pide/Pita

made in a bakery i n Nablu s [15 ] .

A typical

s imit with se same seeds [ 14] . 19.20 Soup (çorba)

Usually

a Turkish m eal star ts with a thin soup, which base n ormaly consists e ither o f lentils, wheat (bulgur) or yogurt .

A popular

example o f this is

Ezogelin

soup made with bulgur , red lentils and a variety o f other ingredients like onions, garlic and oliv e o il. There a r e also more rich soups which a r e served as main dishes especially in the w inter m onths. Ezoge lin soup se rved a t a tru c k s top near

Gaziantep

[16 ] . 19.21

Main dishesFirst of

all kebab o r s imply g rilled meat , which i s normally grilled as minced and skewered m eat , but can a lso be roas ted o n a barbec ue or even cooked into a st ew. I t is seasonend with all manner s o f spices, e.g. garlic, pepper , paprika and salt. I t c a nb es e r v e dw i t ha v a r i e t yo f sauces, garnishes and rice, pide or other b reads as a side dishes. Adana kebab ı , comp rising only mal e lamb mea t , red bell pe ppers and tail fat hand minced toge ther . Served with cha rre d peppers a nd toma toes, a n onion-sum a c-par sley salad, and lavas [17] . 19.22

Main dishesThen

you have m ant ı , w h ich a re a kind of dumpling f illed w ith s ome k ind of seasoned minced meat . They are nor mally s erved t ogether garlic y ogurt w hich can b e s easoned additinonally with spices like s umac, mint , or egano and many more. They are s imilar t o baozi f rom C hina, but not i dentical. Ka yseri m ant ı s ı served a t a Kayseri r estau r ant in

Ankara

[18 ] . 19.23

Main dishesDolma

a nd sar m a have a special place in Turkish c uisine because they can e ither b e e aten as a main dish or as a meze.

Usually

t hey are v ine l eafs s tuf f ed with a mix of rice or bulgur with nuts, raisins o r j ust plainly vegetables.But t her e c an also be ot her things being stuf fed b esides l eafs, for example m elons.

Yaprak

sa r m a s e r ved o n a plate w ith l emon [19 ] . 19.24

MezeMeze

is simpl y a selectio n o f food on a big plate, served usually as an appetizer o r together with alcoholic beverages.

Normally

you c an find olives, pickeld vegetables ( t ur u) , kashar cheese, börek , cac ı k ( seasoned yogur t w ith c ucumbers , köfte and many more things) in a meze. I t can b e e aten before a main dish, or simply while sitting and enjoying a drink together .

A large plat

e o f Mezes i n Petra , Jor dan [20 ] . 19.25

Desserts and sweetsTurkish

c uisine possesses a giant variety o f dif f erent kind of sweet pastries and candies. This includes popular dishes such as baklava, lokum and sütlaç which a re us usally known over the w hole w orld. But m ost desserts f eatur e an ext r emly sweet taste, because o f the enourmos amounts of sugar and/or honey.

A great

variety o f nuts and raisins a re also used as fillings for m any pastries and candies.

Turkish deli

ght (lokum) on display at Koska He l v ac ı s ı [21 ] . 19.26

Special mention:

ekerpare

A very

popular kind of pastry made with almonds. They can u sually be found everywhere and are o f t en given out in ho tels as sweets. Normally they are c overed in a sugary syrup mixed w ith l emon juice ( optional) . ekerpare f r e sh f r om the o ven [ 22
] . 19.27

ReferencesTURKISH CULTURAL

FOUNDATION

(2018): h t t p : / / www.tur k i sh-cuisine.org/index .h tm l. Enquiry 29th
Nov e m ber 2018.

BUNDESM

INISTERIUM FÜR GESUNDHEIT (2014):

Gesund

tür k i sch koc hen - l eicht gem acht . - R ezeptbroschüre , ak tua l . Aufl In : h t tps: / / bro schuer enservice.sozialmin ister i um.at /

Home/Do

w n l oad ?publ icationId = 621.
Enquiry 29th
No vember 2018. ARNOL D , R. (2013) : Ge nieße n ohne G r enzen . - K ochbuch. I n : h t tp : / / www.rainer-arn old.de/ tl_files/pd f /

Persoenl

iches/Kochbuch_2013.pdf .

Enquiry

15t h

December

2018
.

GIRREß

ER, U.

(2010) : t o ll e rezep t e ! gesunde un d krea tive Küche. - R he in-Kreis Neu s s, Der Lan drat , Kreis- gesundheitsamt . In : h t tp s: / / www.rhei n-kreis-neuss.de /de / ve r w a l tung-poli t ik/aemte rliste /gesundhe its a mt / f o r m u lare- publ ikationen/Gewichtig-Kochbuch-2010.pd f . Enquiry 30th
November 2018.

SAH, M

. & T. ÖZYAMAK (2011) : Nordzyprische K

üche.

- T ourism Mar k e t ing and Promotion Dep a rtmen t , North Cyprus in www.simpl yNorthcyprus.com .pd f . Enquiry 15th

December 2018.

TANÇGIL,

O. :

Tür

k isch e

Rezepte

. KochDichTürkisch . - D oy ç V erlag. In : h t tp : / / koch dichtürkisch . de/ tur k ische-rezep t e / . Enqu iry 12t h December 2018 . ht tp : / / www.cyprusfoodnd rinks. com / . Enqu iry 15t h

December

2018
. ht tp : / / www.alla bouttu rke y .com/mu t fa k.h t m . Enqui ry 18 th December 2018
. ht tps: / / a t daa .com /10 - ingredients- foun d-in-tu r kish- c uisine. Enquiry 21st
December 2018.
ht tps: / / en .wi k ipedia.org/ wiki/Turkish_cuisine. Enquiry 29th
November 2018. ht tps: / / de .wi k ipedia.org/ wiki/Z yprische_Küche. Enqu iry 30t
h

Novemb

er 2018
. ht tps: / / de .wi k ipedia.org/ wiki/Ayran. Enqu iry 2nd

December

2018.
ht tps: / / www.nefisyemekt arifleri.com / s ekerpare - t a rifi-578503/ . Enquiry 18th January 2 019. 19.28

Illustrations[1] h

t tps://up load.w i k i med i a . org / w i k i ped ia /en/2/

2b/Otto

manEmp ir eMa i n . png. Enqu ir y 2nd Dece mbe r 201
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December

2018.
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2nd Decembe

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044. En

qu ir y2nd Dece mbe r 201
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Kahves

i_ -_Bak i r_ Cezve .jpg . Enquir y

2nd Dece

mbe r 2018.
[8] h t tps://up load.w i k i med i a . org / w i k i ped ia /co m mons /8/83/Ca ydanlik.jpg . Enquir y

2nd Dece

mbe r 201
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[10] https ://commo ns .w ik imed ia.o rg /w ik i/ F ile :Sa l ep_dr ink . jpg . Enquir y 3 r d Dece mbe r 2018.
[11] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :Yen i3.jpg . Adapt ; Enq u ir y 3 rd Decembe r 2018.
[12] https ://up load.w i k i med i a . org / w i k i ped ia /co m mons /3/3b/W P _20 14 0904
_01

9.jpg. Enqu

ir y 3 rd D e ce mbe r 20 18. [13] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :Mene me n I s t anb u l .jpg. Enqu ir y 5 th D e ce mbe r 20 18. [14] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :Simit- 2 x.J P G . Enqu ir y 5 th Dece mbe r 2018.
[15] https ://up load.w i k i med i a . org / w i k i ped ia /co m mons /2/

23/Nab

l us_souq_ p i ta_1 18 _ - _Aug_2 011 .jpg . Enquir y 5 t h Dece mbe r 2018.
[16] Ma tt

Krause

in : h t tps ://w w w .f lic k r .com/photos /591 3459

1@N00/8386

558

565. Adapt

; Enqu ir y 5 th Dece mbe r 2018.
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[20] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :Pe t ra_ m e t zes . jpg. En qu ir y 6 th Dece mbe r 201
8. [21] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :T u r k i shDe ligh tD isp l a y .jpg . Enquir y 8th Dece mbe r 2018.
[22] https ://commo ns .w ik imed ia.o rg /w ik i/F ile :W asse r w e l tfes t _20 12_ - _ T %

C3%BCr

k i s c he_Meh lspe ise.jpg . Enqu ir y 8 th De ce mbe r 2018.
19.29