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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Dolma dishes are found in Turkish, Balkan, Southern Caucasian, Levantine cuisine, [15] Palestinian, Mesopotamian, Persian, Israeli, Maghrebi [16] [17] and Central Asian cuisine. [2] In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices ...
Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "kıymalı"; spinach and feta, "ıspanaklı"; potato and chive, "patatesli"; etc.) to the ...
The dish was a popular element of Ottoman cuisine, and may have been present at the Ottoman court, [13] [6] though there are also indications it was made among Central Asian Turks; [7] other versions may date to the Classical era of the eastern Mediterranean. [9] [10] [11]
Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook (Illustrated ed.). Harvard Common Press. ISBN 9781558321960.
Menemen is a popular traditional Turkish dish [3] that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil.. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.
The spherical one is called the Palace Lokma (Turkish: Saray lokması). [citation needed] In the Güdül-Ayaş regions of Ankara, there is a type of lokma known as bırtlak. [27] Traditionally, forty days after someone passes away, close relatives and friends of the deceased cook large quantities of lokma for neighbours and passersby.
Tirit, also known as trit, is a Turkish dish prepared by soaking broken-up stale bread in a broth prepared from offal, and then seasoned with ground pepper and onion. Some variants add cheese or yogurt. [1] Tirit