Here are some delectable Turkish cuisines to try as soon as you arrive in Turkey. One of the most intriguing experiences in the nation has to be the food. However, Turkish food is so extensive and varied. So how do you decide where to start from?
Considering that you do not have a list of all famous local Turkish foods, this can be a difficult question. Fortunately, we have got you covered. In this article, you will find a curated list consisting of the most well-known dishes that may choose from and take with you on your trip to this beautiful country:
1. Sigara Böreği (Fried Feta Rolls)
This deep-fried savory pastry is referred to as Sigara Böreği. Turkish locals prepare this thin triangular-shaped dough, stuff it with feta cheese and parsley, roll it up, and fry it until it is crisp.
Either Turkey or Persia is where this dish first originated. Although there is evidence that it originated in the Ottoman court, some claim that it was created by Turkish people who lived in Central Asia prior to the 17th century.
2. Çöp Şiş (Shish Kebab)
Turkish people love kebab, which is a traditional Middle Eastern cuisine. A variation that is well-liked in Anatolia is the shish kebab. It’s interesting that Homer’s Odyssey even makes reference to it.
According to legend, Turkish warriors would frequently skewer lamb flesh into their swords and cook it over an open flame. When they conquered Anatolia, this took place. After that, Çöp Şiş was created. These days, it includes skewered lamb cubes with soy sauce, onions, bell peppers, and garlic.
3. Dolma (Stuffed Grape Leaves)
Dolma is Turkish for “something stuffed.” This dish originates from Ottoman cuisine & is a national dish of Lebanon. It includes cabbage or grape leaf wraps that are loaded with offal, veggies, rice, or seafood.
The fact that dolma is a very healthy food is its best quality. Feel free to eat it whenever you like during the day since it may be served both warm and cold. It can serve as a main dish even though It is mainly considered as an appetizer.
4. Bulgur Pilavı (Bulgur Pilaf)
Bulgur Pilaf is yet another traditional Turkish meal. Anatolia, an area of modern-day Turkey, is where bulgur first appeared. It has been used to make pilaf ever since. This filling dish is a staple of Turkish lunches.
Whole wheat is parboiled, sun-dried, and then coarsely ground. The gritty bulgur is cooked with vegetables, broth, spices, and toppings like feta cheese, red onion, almonds, & parsley to create pilaf.
5. Inegol Kofte (Turkish Meatballs)
Negöl, a Turkish city in Bursa, was the inspiration behind this dish’s name. A man by the name of Mustafa Efendi used to roll meat into balls, store them in the refrigerator for one to two days, grill them, and then sell them on the Ankara-Bursa route.
These meatballs are distinctive in a sense that the meat is not seasoned. Currently, Bursa’s signature food is inegol kofte. The original sale location is still open. You can go there and take in the original flavor.
6. Kuzu Tandir (Roasted Lamb)
Lamb is referred to as “Kuzu” in Turkish, while “Tandir” is the name of a centuries-old way of cooking meat developed by the Seljuk Turks. The lamb meat is cooked for hours In an oven that is built over a hole in the ground then o nions, potatoes, salt, & pepper are added.
Turkish cooks traditionally prepare Kuzu Tandir by suspending lamb flesh over a fire. Kuzu Tandir’s lamb is mouth-meltingly soft, and it also has a beautiful aroma that will soothe your nose. Don’t forget to eat it with bread. It is an indispensable ally.
Although it is accessible throughout Turkey, Kuzu Tandir is especially widely popular in Istanbul.
7. Hamsili Pilav (Pan Fried Hamsi)
The dish known as Hamsili pilav might be the most exquisite you have ever eaten. Who even considered creating an anchovy-topped pilav pie? Actually, it is claimed that the Laz people of northern Turkey are responsible for its creation.
The chef butters a baking pan and then scatters anchovies on it to achieve this magnificent appearance. The prepared pilav is then placed on top. He bakes the dish, flips the pan over, and creates a lovely Hamsili Pilav dish.
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