The Well Balanced Lifestyles In Turkey

by admin on June 27, 2014

Turkey is one of the most multi-cultural societies in the world today; with traditions like the Armenian, the Persian and the Greek, bringing in a lasting influence on the cuisine of the Turkish people. It can be considered as a fusion of Central Asian, Caucasian, Middle Eastern and Mediterranean cuisines.

The food of people in Istanbul today is a culinary heritage passed down to them from the Ottoman Court cuisine. It stands apart; with its light use of spices, affinity to rice compared to Bulgur Koftes, full acceptance and consumption of vegetable stew (Turlu), widespread popularity of a delicacy made out of eggplant stuffed with Dolmas, and an insatiable demand of the fish Hamsi from the Black Sea region. It has also incorporated ‘yogurt’ from Central Asia, maize dishes from Slavic cuisine, and kebabs, mazes and dough-based desserts like baklava, kadayif and kanafeh, from the Southern regions.

In the western part of Turkey, Olive trees are abundantly grown. So Olive oil is the majorly used cooking oil. The influence from the Aegean, Mediterranean and Marmara regions have been the use of food rich in vegetables, herbs and fish. The Central Anatolian cuisine has many famous food specialties like the Keskek, Manti and The Gozleme.

A Turkish ‘Culinary’ Day:

The Turkish people usually like a very simple breakfast, with cheese or ‘Beyaz Peynir,’ butter, eggs, olives, cucumbers, tomatoes, honey, jam and ‘Kaymak Sujuk’ a spicy Turkish sausage.

Another Turkish breakfast specialty is the ‘menemen,’ cooked with tomatoes, onions, olive oil, eggs and green peppers. Turkish tea is served at breakfast without fail.

One more practice that is prevalent in Turkey is the consumption of water and stale bread for breakfast, a reminder of the survival during the times of famines, it was adopted into the Turkish culture and the dish is called the ‘Iratchu.’

A fresh ‘boar’s tongue’ is a breakfast delicacy; it is well cooked and served thinly sliced.

Turkish coffee is served with sugar and milk, it’s nice and strong and quite tasty, but the bottom is filled with thick bitter residue that has to be cleverly avoided.

Lunch in Turkey, is an appropriated multi-course affair, with rice, breads, curries, vegetables, meat products and soups. The ‘Iskender Kebab’ is a high calorie dish with pieces of soggy bread with shreds of lamb meat on top, which is dipped in tomato sauce, butter and yogurt and garnished with hot peppers. Food is typically prepared at home; a typical meal begins with a soup, followed by vegetables; boiled with minced meat, to be eaten with rice or bulgur, and accompanied by a salad of cucumber in yogurt, called the ‘cacik.’

Food items like ‘Kofte,’ ‘Kokorec,’ ‘Borek’ and ‘Doner’ are served as fast food, to the younger Turkish generations.

 

A Well Balanced Lifestyle:

The Turkish people are a hardworking people and descendants of warrior nations; therefore, the consumption of Carbohydrates and Proteins in their diet is high, their affinity for lamb meat, beef, chicken, eggplant, onions, garlic, lentil, beans and tomatoes, is evident in their daily cuisine.

They are endowed with rich flora and abundant fruits like plums, apricots, pears, grapes, pomegranates and figs, which are consumed alongside meals and on special occasions.

Their fat consumption is fairly low with butter, margarine, olive or sunflower oil used in their cuisine sparingly.

A famous Turkish drink Ayaran, is made mixing yogurt and water, and consumed with heavy meals.

The Turkish food practice and cuisine is thus one of the world’s most healthy and complete food, evolved over the generations and influenced by innumerable cultures, giving a rich ‘aroma’ to the Turkish lifestyle.

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