Intro to turkiah food

The very first names we came across.. intriguing fascinating and new.. were ayran ( its actually lipsmacking chhach) and kasar cheese , Simit bread (a round hard tea bread wirh sesame coating), Doner ( yes its the kebab), kofte(meatballs of course) helwa( yes its the halwa) , piyaz (bean salad), Gozleme( pan fried filo pastries with different fillings), borek(  flatbread with fillings). It was striking that some of the words were very familiar as these words of Turkish origin have made way into our language in India. Words lIke duniya, maidan, taaze, saade(plain) are present in Turkish language.
The food tradition of turkey seems quite rich. Google says its the third largest cuisine in the world(wondering which the first two are! Indian?  Am quite sure☺)
The four seasons experienced in turkey as well as its long history wirh roman byzantian and ottoman rules make its cuisine rich and varied. The breakfasts are mostly cold cuts with variety of cheese, variety of olives, dried fruit like apricots and cold cut breads.



The street vendors mostly carry Simit bread and its varieties, corn on the cob-roasted /boiled and chestnuts. Of course I saw stuffed mussels too. Doner kebab shops are everywhere but of no use to me.  Being a vegeterian of course I hunted down my options. My fav was the Syrian falafel roll with their crispy donut shaped falafels and hummus.
Apart from this there is a rich variety of vegetable curries made in olive oil eaten with their tasty rice. I loved them.
The sweet I tried was Tahin Halvah.. sesame paste mixed with thick nuts and cereals. Interesting.
How could i miss out mentioning the Turkish tea.. in their special shaped glasses.
If this is just the intro…. and am so looking forward to explore more.


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