Search results
Results from the WOW.Com Content Network
Turkish kokoreççi (kokoretsi maker) in Fatih, İstanbul Kokoretsi is one of the most consumed fast foods in Turkey, [ 11 ] being described as "the signature delight" of the country. [ 12 ] Although it is also served in some restaurants, most of the kokoretsi is prepared, cooked and sold in small kiosks year-round, and is usually consumed as a ...
Deema Hijjawi (Arabic: ديما حجاوي; born 1977) is a Jordanian chef, writer and television presenter. She is the founder of the Deema Hijjawi Cooking Club, and is one of social media's most followed Arab chefs.
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 are part of cuisine of the Sephardic Jews as well. [13] Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish. [14] During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well.
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.
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 ...
Turkish gelatinous sweet made from caramelised carrots, shredded coconut and roasted nuts Cevizli sucuk: Candy Walnuts lined on a strand coated in thickened grape or mulberry juice and dried to resemble sausages Demir tatlısı: Fried batter Fried cookie made with an iron mold Dilber dudağı: Pastry Buttery pastry soaked in sharbat syrup.
History of Turkish cuisine (2 P) K. Kurdish cuisine (1 C, 34 P) M. Turkish meat dishes (2 C, 4 P) N. Cuisine of Northern Cyprus (4 P) P. Turkish pasta (6 P) Pontic ...