The Turkish kitchen is a very variable and above all a healthy kitchen. It contains many different flavors, spices and fresh ingredients. It has developed under the influence of the Indian, Islamic-Arabic, Persian and Mediterranean cuisine. These different styles have mixed with the nomadic cooking traditions of the Turkic peoples, and under the influence of the Ottoman culture, and merged the Turkish cuisine as we know today.
In Germany one has almost the impression due to the many Turkish Imbissbuden, the Turkish cuisine is mainly meat, kebab, Börek and co. but that is not the case. It is very diverse, based on cereals, nuts and vegetables. It is worth taking a closer look and immerse yourself in the Turkish cooking culture. Without bread, you do not take a meal in Turkey. Bread is always on the table. Unlike Germany, there is also no one simple dish on one plate. Food is a feast and there are always many different plates with different food served at the same time, from appetizers to desserts, from cold to hot, everything on the table. Everyone takes whatever he likes from the variety served. This is always a feast of the senses, varied and never monotonous. Remains are picked up, wrapped and stored in the fridge until the next opportunity to eat. There will be no food wasted and it is very convenient for the cook. You can prepare many dishes and store them in the fridge until they are eaten. Eating in community, whether with family, acquaintances or friends is very important in Turkey. There is also a well-known Turkish proverb; Being alone is only for God. In addition, Turkish cuisine adheres to Islamic rules, haram prohibitions such as the consumption of pork, halal respects the slaughter, religious ritual in the slaughter of kosher animals.
Turkish dishes are made from a variety of vegetables, such as vine leaves, cucumbers, beans (red, white, green), eggplant, cabbage, carrots, potatoes, onions, peppers (red, yellow, green) peppers, courgettes, salads, tomatoes. It is spiced with fresh herbs such as mint, thyme, parsley, coriander or rocket. Olive oil, lemon and pomegranate refine salads. Lamb, goat, poultry or goat are served as meat. Fish is also popular.
The Turkish kitchen likes to use sparingly spices. Pepper powder, salt and pepper are used in almost all dishes and thus make no difference to our spicy habits. But then come the typical Turkish spices in game such as sumac, cilantro, saffron, cumin, isot beavers (smoked chilli), pul beaver (red chilli flakes), Nane (mint) saffron, sesame seeds,