Türkiye'nin En Lezzetli 9 Şehri ve Yemek Yemeden Dönüş Rehberi
Turkish cuisine contains many flavors and makes a name for itself. Turkish cuisine, which carries the traces of Ottoman culture, traditions and customs, has influenced the Middle Eastern and Balkan cuisines until now and also carries different inspirations from these cuisines.
Although Turkish cuisine differs according to regions, regions and geographies, it reveals many metamorphoses, flavors and product details such as Black Sea cuisine, Southeastern cuisine, Central Anatolian cuisine. We take a closer look at these different regions and cities.
Turks who came to this region as a result of local or immigration, Greeks who were born and raised in Izmir, Sephardic people, Levantines, those who came from Western Thrace and Lesbos, Chios during the counting years, and Albanians constitute the cultural diversity. Of course, this cultural richness shows its effects in İzmir cuisine.
There are approximately 252 unique flavors in this spacious kitchen. When Gaziantep is mentioned, the well-known dishes that come to mind are kebab varieties, meat-based delicacies such as lahmacun, Yuvalama and Beyran. In addition to these, we should not forget the famous and world-famous baklava dessert and katmer.
Known for its delicious dishes and desserts, Konya cuisine offers many options that appeal to every palate. Cebiç, oven kebab, spring rolls, and dilberdudağı baklava are among the desserts, for those who love this cuisine, where meat bread is the leader.
In the Edirne region, crops such as sugar cane, sunflower, wheat, rice, melon and watermelon are grown. Drain, fathom, katmer, yoghurt ear; Köbete, malika, stuffed lettuce with meat, which is one of the escapist Tatar delicacies flavored with corn flour, takes its place in Edirne cuisine as a few of the local delicacies.
Dishes made from black cabbage are among the basic delicacies, and all kinds of anchovies are made from roasted cabbage, Akçaabat meatballs, Trabzon pita, black cabbage dish, wrap, Trabzon doner kebab, Laz pastry. They say that forty kinds of anchovy dishes are made, anchovy is a very sought after taste on the right tables. Delicious meals become masterpieces with every cooking technique.
The sine qua non of Hatay cuisine is the cold appetizers served before the main course. For example, rosemary yoghurt, hummus, strained yoghurt, thyme salad, abuğannuç, salty yoghurt, and pepper with walnuts offer many appetizers that would make books overflowing. Oven casserole, tray kebab, paper kebab and stuffed meatballs are among the flavors that fill the tables after the appetizers.
Spicy, rich in tomato paste, various and appropriate dishes form the basic culture of this cuisine. In addition to these flavors, wheat called yarma, which is the humble product of fertile lands, takes its place in soups.
Çağala meal, Hıttı Basma, Onion Pan, Gourd, Sweet Okra, Mumbar, Acır Basma are among the local dishes. In addition to these, lebeniye soup, stuffed meatballs, Urfa kebab and borani are among these delicacies.
Börek and börek are special tastes that take their place at weddings and banquets. In Kayseri cuisine, mainly meat and bakery products appear. Mantı, on the other hand, is the most popular of these, and according to the researches, there are approximately 36 kinds of mantı in Kayseri cuisine.
Malatya cuisine, which has a unique structure, is quite diverse. Tandoori bread, sour bread, pileke are the most well-known examples of these breads. Apart from this, the cuisine is known for more than 70 types of meatballs. The menu is as follows; As for dessert, apricot dessert with cream and Halbur dessert are among the prominent tastes.