Search results
Results from the WOW.Com Content Network
Rakı, Türk Rakısı or Turkish Raki (/ rɑːˈkiː /, Turkish pronunciation: [ɾaˈkɯ] ⓘ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. [1] It is the national drink of Turkey. [1][2] It is popular in Turkic countries, Caucasian countries, Balkan countries, and Mediterranean countries as an apéritif.
A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, [7] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and ...
Shish taouk. Shish taouk or shish tawook[1] (Arabic: شيش طاووق; Hebrew: שישליק עוף; Turkish: tavuk şiş[2][3]) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in the Middle East and Caucasus. [4] A similar dish in Persian cuisine is the ...
Tavukgöğsü. Tavukgöğsü (Turkish: tavukgöğsü, [taˈvukɟœːˈsy], "chicken breast") is a Turkish milk pudding made with shredded chicken breast. [1] It was a delicacy served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Turkey. It has long been believed that this chicken pudding had originated in the Roman ...
Dolma making and sharing tradition, a marker of cultural identity. Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping.
Meze. Meze (also spelled mezze or mezé) (/ ˈmɛzeɪ /, / ˈmɛzɛ /) is a selection of small dishes served as appetizers in Armenian, Balkan, Greek, Levantine, and Turkish cuisines. It is similar to Spanish tapas and Italian antipasti. [1] A meze may be served as a part of a multi-course meal or form a meal in itself.
Although the Turkish word şalgam literally means "turnip", şalgam is made with the sour [30] and salty brine [31] of purple carrot pickles, salted, spiced and flavoured with aromatic turnip [32] (çelem) fermented in barrels [33] with the addition of ground bulgur and rock salt.
A palace register from 1692 lists different kinds of vegetables eaten in the palace, squash (kabak-ı Mısır), celery, lettuce (marul), cucumber, garlic, aubergines, borage (lisan-ı seveir), cowpeas, spinach, turnips, vine leaves, Jew's mallow (müluhiye), beets, carrots and okra.