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Looking deeper into food industry of Turkey
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Turkey is enriched in a variety of culinary cuisine that
includes cuisines form Middle East, from Central Asia and from
Balkan.
From geological perspective, Turkey is situated right in the
middle of East and West. It’s like a gateway for both directions.
Just like its location, it has a similar cuisine.
It is a fusion of
cuisines from three different culinary customs and food cultures of
the world.
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Turkish cuisine inherits three different types of food
categories. Based on the region from which they are inherited
decides the eccentric of the food. For example, if the inheritance
is taken from Asian or Central Asian cuisine then they are definite
to have more spices in them and the dishes included from this
cuisine are the ones which have spices as a vital part of cooking
and taste. Similarly, if the food belongs to the Black Sea region
then seafood would be the specialty and a distinguishing trait to
that cuisine. Ever since these cuisines have been inducted into
Turkish cuisine, it has given a new identity, a new look, to the
Turkish food industry that wouldn’t have had completed without
introducing these cuisine as a part of Turkish food range.
Turkish
cuisine has its own unique taste. Unlike other cuisines, it has a
huge range of food including dairy products, salads, soups and many
more, still visitors are reluctant to tour Turkey because of the
lack of foreign food available for the tourist and foreigners. Most
of the tourist belong to West and are more dependent on junk food
rather than any other cuisine, but the people from East are fond of
such fused dishes which have the taste of East, mixed with the
essence of West. The truth is that the deliciousness of Turkish
cuisine fills the vacuum of unavailability of foreign food within
the premises of the country.
Variety of Food in Turkish Cuisine:
This delicious cuisine becomes mouth-watering when it is
blended with other cuisines and enhances its uniquely identifying
attribute like a social and cultural harmony. The amount of food
produced by Turkish people is more than they required and hence, it
makes them entitled in the list of countries who exports their goods
that exceeds the limit of their useable and consumable food.
Turkish cuisine for breakfast is typically Western while the
lunch and dinner menus are the belongings of the same region.
Turkish breakfast does not constitute of big meals. In contradiction
to this, the lunch and as the day passes, dinner is the heaviest
meal throughout the day.
Yogurt is one of the main ingredients of Turkish cuisine. It
is used with main food course, with starters, salads, bread, poured
with rich and with most of the desserts.
In breakfast, people usually eat light consumable to satisfy
their appetite. Sometimes, soups are served as healthy breakfast
with tea as the traditional drink. This food menu also offered with
a special kind of pastry for breakfast, served hot with either
cheese or sweet sauce poured over it.
Lunch menu does not generally starts with soup. There are a
number of starter soups which are less viscous and each soup is
named after the main ingredients inside it. The actual starter for
lunch is salad. A huge variety of salad with dips of vinegar, chili/
tomato/ tartar sauces and olive oil. After the salad, people usually
like to have meze, a starter also consume as main food to satisfy
the appetite.
Dinner is the heaviest among all. Fish is widely used main
food course around coastal areas of Black Sea region, especially in
winter the fish is served fried hot, preferred in olive oil, with
vegetables as side food and lemon juice from drink menu.
Dinner in Turkey also serves chicken, lamb and beef as their
main food items. One of the most famous serving in dinner is kebabs,
served by cutting up beef and adding some fats to it, then grilled
over charcoal and presented with sauce and salad.
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