Turkish Cuisine

Turkish people are said to be passionate about food which makes the Turkish cuisine one of the richest and most palatable cuisines in the world due to its rich culinary history, full flavour and diversity. The richness of the Turkish cuisine is associated with factors such as the different products cultivated on the lands of Asia and Anatolia, several historical cultural interactions, geographical conditions that shaped the Turkish culinary culture character and the palace kitchens of the Ottoman and Suljuk empires. the art of cooking Turkish dishes has a deep-rooted past and these dishes differ across the country. However, all kinds of Turkish cuisines can be tasted in Istanbul due to its multicultural nature.

Turkish people are purist in their culinary taste. They are said to use lots of fresh and leafy herbs that have antioxidant and anti-inflammatory properties which eliminate toxins, reduces cholesterol and enhances immunity as spices and flavours. The flavour of the main ingredient is distinct and it reflects in the cuisine therefore, making spicing very important in Turkish dishes.

Some famous and delicious Turkish cuisines are Kisir, made with spices like parsley, mint and tomato puree herbs; Kuzu Guvec (known as lamb casserole) made from cubed lamb, onions, garlic, mixed peppers, tomatoes and butter spiced using cumin, sumac, bayleaf and cinnamon; Hummus made from crushed chickpeas, tahini, lemon juice and garlic; Kiymali Pie made from minced lamb, tomatoes, onions, parsley and seasoning. 

Turkish Kisir Salad (Turkish kisir salad - Lazy Cat Kitchen, 2018)

Kiymali Pide (PIDE WITH GROUND MEAT – KIYMALI PIDE – Turkish Food Chef, 2020)

Kuzu Guvec (Kuzu guvec - Turkish dish of lamb with vegetables, 2020)