Delicious Traditions in Turkey
Turkish legend has it that heroes go on a diet consisting of hazelnuts and raisins before confronting giants or dragons. That some mothers still today give a bag with nuts and raisins to their children during exams shows that the Turkish cuisine actually must have a very long tradition. Granted, it is not traceable back to the era of princes and monsters but it can safely be stated that the Turkish way of cooking has been evolving over hundreds of years. In that country an abundance of vegetables and fruit has lead to a cuisine whose refinement is often compared to that of the French and Chinese. And what ancestors knew, and science confirms, is common knowledge still in the Turkey of today: a diet which is fundamentally based on grains, vegetables and fruit is a healthy one.
Turkey has a reputation for offering an excellent environment for vegetarians who are spoiled for choice as far as delicious food is concerned. Great meatless meals are available that are prepared in the respect of age-old practices, which still in our times ensure that everything is not only tasty but healthy at the same time.
Not only a large variety of “greens” gave this cuisine its fabulous reputation but also a generous use of olive oil (remedy for all sorts of health-problems) and yoghurt. Yoghurt is of great importance in the average household and can be considered not only as staple diet but also as Turkish gift to the world!
One of the main dishes is Pilaf - made of rice and vegetables such as aubergines, chickpeas, beans or peas. Another favoured meal is Borek, consisting of rolled pasty, which can be prepared with a dazzling choice of fillings (cheese, spinach, potatoes….). This dish is so versatile that its preparation evolved into an art in its own right (it is even stated that no girl should marry until she has mastered it). Another of the favourites is Dolma: different vegetables filled with rice-herbs-mixtures, to be eaten cold or hot.
But the stars of the Turkish cuisine are certainly the desserts! Who has not enjoyed or at least heard of “Baklava”? But surprisingly, Baklava is not the first choice at the end of a meal but rather is eaten as a snack, with coffee. The typical dessert is fresh fruit of the season starting with strawberries, followed by cherries and apricots and later by peaches, watermelons and melons…….
But the Turks also enjoy puddings that are made of starch and rice flour or sometimes with milk and flavoured with lemons, oranges or rosewater. Another range of mouth-watering sweets is prepared from marzipan (almonds and pistachios) or nutty sweets such as Bursa.
The coffee served with these delicacies is thick (and not as strong as it seems) and the grounds are not to be swallowed. However, coffee is not the main source of caffeine for the Turks but tea. “Çay” plays a prominent role in the everyday life and pleasantly breaks up home- as well as office routines.
The Turkish way of enjoying food is not only sophisticated and refined but just as wholesome and an enormous variety of choices leave no room for deceptions. This cuisine pleases - but especially vegetarians who are often confronted with difficulties when dining out or travelling.
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Here are some recipes for those who would like to treat themselves to the flair of Turkish folklore in their own homes:
VEGETABLE STEW
Ingredients:
1 medium eggplant - about 450 grams
4 tablespoons olive oil
2 onions, sliced
2 green peppers, cut
2 zucchini, sliced
1 cup string beans, cut
2 garlic cloves, crushed
2 tablespoons chopped parsley
1/2 tea spoon sugar
salt to taste
freshly ground pepper
1 cup vegetable stock
2 tablespoons chopped parsley for garnish
Cut eggplant into slices, sprinkle with salt and set aside for 30 min.
Wash off salt, drain and pat dry with paper towels.
Heat oil in a skillet.
Add the eggplant slices and fry until browned on both sides.
Transfer to a baking dish.
Fry the onions and peppers in the remaining oil for 3 min.
Add the zucchini and beans and fry for 2 more min, stirring frequently.
Place the vegetables on top of the eggplant.
Add garlic, parsley, sugar, pepper salt, and vegetable stock.
Cover and place in the oven for 1 hour.
Garnish with parsley and serve hot.
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STUFFED WINE LEAVES WITH RICE
Ingredients:
220 grams rice
6 onions, chopped
220 mls olive oil
1 tomato, finely chopped
25 grams pine nuts
25 grams currants
1 tablespoon dried mint
1 bunch dill
1 teaspoon pepper
salt
3 teaspoons sugar
1 teaspoon spices
250 grams wine leaves
1/2 lemon
Cover rice with warm water and let cool. Drain and wash.
In a saucepan, add chopped onions, pine nuts, salt and olive oil.
Brown on medium heat.
Add rice and stir for about 10 minutes.
Add finely chopped tomato, extra salt and pepper, sugar and 200 ml water.
Mix well and simmer for 10-15 minutes until water is absorbed.
Add the spices and chopped herbs.
Cover with paper towels and place lid back on.
Set aside for 1/2 hour. Mix well.
Place wine leaves in boiling water and cook for 5 minutes.
Drain and remove stems.
Place one leaf at a time on a plate and place 1/2 tablespoon of rice mixture near bottom of leaf.
Fold the sides towards the center and roll it up firmly.
Continue procedure, placing "dolmas" in the bottom of a saucepan.
Add lemon juice and 250 ml water.
Weigh down "dolmas" with a bread plate.
Cover with lid and cook on low for about 1 hour.
Let cool and serve with slices of lemon.
Note: This dish is served cold.
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Want to keep it simple? This is as easy as it gets:
TURKISH VEGETABLES
Slice zucchini or eggplant and add tomatoes, green peppers and onions.
Cook slowly in butter and its own juices.
Cook fresh string-beans, artichokes, root celery, eggplants, pinto beans, or zucchini in olive oil. To be eaten at room-temperature.
Simple preparations like this can be regarded as satisfying meals served with fresh bread.
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