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Turkish Cuisine

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Turkish cuisine could be described as a fusion and refinement of Turkic, Arabic, Greek and Persian cuisines. It’s based mainly on meat and vegetables. While the generous use of spices has declined since Ottoman times, it remains a fragrant and aromatic cuisine, with thyme, mint, allspice, pepper, cumin, cinnamon and tomato paste all featured prominently. Vegetables dishes are typically prepared with meat. Eggplant is used in many popular recipes, including karniyarik and islim kebabi. Fried eggplant is a summertime favorite, and vegetables cooked in olive oil are very common. (wikipedia) Türk mutfağının klasik ürünleri yaprak sarma, bamya, taze fasulye, tas kebabı, patlıcan-biber kızartma, haşlama, incik kebabı, kurufasulye, fırın köfte, patlıcan kebabı, izmir köfte, tavuk fırın, patates kızartması, ıspanak, pilav, patates püresi, et sote. ANKARA (2007)
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