Ramadan, the month of fasting, is starting this year on August 21, 2009. During the course of this special month, families will be joined at the dinner table twice during a day. The first will start on the Arefe night, where they will eat before the sun goes up (sahur) and then they will be together again for the dinner following the sundown (iftar).



Some dishes like, borek, baklava, gullac will be even more popular during this period. In the evening hours, people will eat and gain back energy, and then in the night time, they will eat food that will keep them full during the day, without making them too thirsty.

Ramadan is a meaningful month, when we all apreciate how important food is for us all.

Have a great month of Ramadan.

Since the Ottoman empire until now, the Turkish coffee has played an important role in the Turkish lifestyles and culture. Brought to Istanbul in 1555 by two Syrian traders, coffee became part of elaborate ceremonies in the Ottoman court.

Originating from the Arabica beans, Turkish coffee is a very fine, powder-like grind. It is cooked in a coffee pot named "cezve". Some like it without sugar and some with some sugar. Once the water and coffee is boiling, you need to wait until that moment where the foam will rise and then pour it into a special Turkish coffee cup (similar to espresso cups)



You are welcome to taste a delicious cup of Turkish coffee at Turkuaz, following an equally delicious lunch or dinner.

Bordered on three sides by seas, crossed by great rivers and creeks and lakes, Turkey is practically a great nation of water. The fish living in these bodies of salt and fresh water hold an important place in this culture’s cuisine. The fish in countries like Turkey, which has inland seas, are especially flavorful. This is because such fish have many bottom and active mid-water fish, and these are more flavorful than open-see and ocean fish. In addition to the flavor of these fish, Turkey is a wealthy country from several standpoints. Every sea has its own naturally-occurring fish, and each has its own season and special flavors. The hamsi of the Black Sea, the istavrit of the Marmara Sea, the sardines of the Dardanelles and the sea bream of the Aegean are fish which are immediately identified with these waters. Other fish such as mackerel, tuna, turbot, bonito, çinakop (small bluefish) and lüfer (adult bluefish) have a special flavor in each sea in which they occur and bring a different flavor to the table.

In addition to professional fishing, we see rod fishing as well, both for sea fish as well as for those of rivers and lakes. The most common freshwater fish in Turkey are trout and carp. Turkish trout are considered one of the most delicious freshwater fish in the world; the best are caught in the streams of the eastern Black Sea region.

Until very recently Turkish fishing was a local, private sector, but in the last 25-30 years it has made great strides. In addition to new techniques of catching saltwater fish, there have been great leaps in freshwater fisheries as well. Today, fish farms in both fresh and salt water are helping to ensure the survival of endangered fish, and assuring their presence on our dining tables.

There are three main ways of preparing fish in Turkey: grilling, frying and steaming. All three are used in homes and restaurants, according to the type of fish and the season in which it is caught. Dishes of which fish is a component are more common among people who live along the coasts than inland.

In addition to fish, Turkey has an abundance of other seafood as well, such as mussels, oysters, octopus, squid and shrimp.

Extracted from the website of the Turkish Cultural Foundation

 

 

Lamb

Lamb is considered to be the meat of sheep under one year old. It is lightly fatty. Milk-fed or suckling lambs range from 4 - 9 kilos and are generally available from January to late March. Those from 10-15 kilos and available from May to December are grazing and have a different quality of meat.

Mutton

There are three breeds of sheep in our country: Dağlıç, Karaman and Kıvırcık. Kıvırcık is the most desirable. Whatever the breed, the male is more desirable than the female.

Kıvırcık
Kıvırcık sheep have long, thin tails and are considered the most desirable for meat, it is divided into two sub-breeds, Karnabat and Merinos. The meat of Karnabat is pink and flavorful. Merinos is darker and may be slightly gamey.

Dağlıç
There are two sub-breeds, white (Beyaz) and Black (Kara) Dağlıç. The white variety is preferred. The tail of the white dağlıç is broad at the base and divided halfway down, with a tassel-like end. The black dağlıç’s tail is narrower at the base and the tassel at the end is quite long.

Karaman
Karaman sheep are also divided into sub-breeds, Beyaz (white) and Kızıl (Red). The white breed has very white meat which is preferred over that of the black dağlıç breed. Red Karaman is considered the worst mutton. The white Karaman has an upward-turned swelling in place of the tassel on the tail. In the red variety, there is a second large swelling on the first.

Goat

Less flavorful than mutton/lamb. Kid meat is perferred.

Young Veal

The meat of calves from 2 to 12 weeks of age is considered young veal. It is less fatty than the meat of weaned veal.

Weaned Veal

Preferred over young veal, good veal should be brilliant red. As it is less fatty, it is especially preferred for mincemeat.

Beef/Steer

There are two varieties, Trakya (Thrace) and Erzurum, with the Trakya variety being more flavorful and less fatty. It’s meat is pinkish, with lemon-yellow fat. The other has darker meat with darker yellow fat. The meat of cows is preferred over that of steers.

Water Buffalo

Water buffalo meat is pink with white fat, the main feature which distinguishes its meat from beef. The females are preferred.

Poultry

Chicken

Turkey

 Extracted from the website of the Turkish Cultural Foundation

 

 

Turkish cuisine is quite rich in its use of vegetables. Both the use of a wide variety of vegetables as well as a wealth of manners of preparation are indicative of the richness of Turkish cuisine.

 

Arugula / Rocket
Roka

A plant in the mustard family (Brassicaceae) with leaves resembling those of radishes. Its leaves are made into salad, and also are a popular accompaniment to fried or grilled fish. It is frequently used as a garnish as well.

 

Asparagus
Kuşkonmaz

An plant in the Lily family with several upright or vining, smooth stems. Its Turkish name means “birds do not alight.” Its leaves are small and needlelike. The flowers are borne singly or doubly in the leaf margins. Used regionally in soups and salads, it is also commonly eaten raw.

 

Artichoke
Enginar

In the daisy family (Compositae), the artichoke is a large thistle-like plant 50 - 100 cm in height with tough grey-green leaves and large blue/purple flowers. The flowers which appear above the leaves as well as the stems are meaty and dense. In Turkish cuisine it is mostly known in Aegean and Istanbul. Prepared in “olive oil” dishes with celeriac, fava beans or stuffed, it is classified as a meze or appetizer.

 

Beets
Pancar

In the same family as spinach (Chenopodiaceae), the original species of this herbaceous plant grows wild along the shores of the Aegean and Mediterranean. Its leaves are substantial with thick stems. There are several varieties with widely differing characteristics:
Beetroot (Kırmızı Pancar):A variety with a thick root used as a vegetable.
Sugar Beet (Şeker Pancarı):A variety with large heavy roots, commonly grown in Turkey for the production of sugar.
Chard (Pazı): A variety bearing large flat leaves similar to those of spinach.

 

Cabbage
Lahana
A plant in the mustard family (Brassicaceae) with large flat leaves, raised as a fall and winter vegetable. There are many different varieties, several of which are used in Turkish cuisine. White and red cabbage are two common varieties. The wide leaves are ideal for stuffing, but are also used in other main dishes and soups. Kale, another variety of the same species, is known as “black cabbage” (kara lahana) is the sine qua non food of the Black Sea region. Red cabbage is only used in salads. The pickles made from white cabbage is an important item in Turkish cooking.

 

Carrots
Havuç

Carrots are the conical root of a plant in the celery family (Apiaceae), raised mostly as a vegetable. In Turkey it is used as an ingredient in other dishes, and also made into salads and pickles. There are yellow, orange and purple varieties. It is often used to add color to pickles. There are many different varieties of carrot pickles in Southern Anatolia. Due to its sweet flavor it can be eaten fresh and is also used in certain sweets.

 

Cauliflower
Karnıbahar
In the mustard family (Brassicaceae), cauliflower has cabbage-like leaves, the part consumed is the dense mass of developing flower buds. It is cooked with tomato sauce and ground meat, and is mostly used in western Turkey.

 

Celeriac
Kereviz

A plant in the celery family (Apiaceae) with leaves resembling those of parsley but heavier and more robust. The large, yellowish root has an irregular surface. Not a staple vegetable in Turkish cuisine, celeriac is most popular in the west and in Istanbul, where it is cooked in a meat dish as well as cold as an “olive oil” dish.

 

Chicory

Known in Turkish as Hindiba, Frenk Salatası, Radika and Endiv, chicory is a plant in the daisy family (Asteraceae) with divided leave and sky blue daisy-like flowers. The leaves are eaten steamed and served with lemon and oil as a salad, as well as in hot dishes. In Turkey mostly wild chicory is used; its leaves gathered in spring and used as a medicinal herb and as a vegetable.

 

Cucumber
Hıyar, Salatalık

The cucumber is a member of the squash family (Cucurbitaceae), with fruits that are mostly long and green with many seeds. It is eaten on its own or used in pickles and salads. Although it is raised throughout Turkey, various varieties are preferred in different regions, each with its own flavor. In Istanbul, the most famous varieties are Çengelköy and Langa.

 

Eggplant
Patlıcan

A vegetable wıth black or purple skin and small seeds. A member of the nightshade family (Solanaceae), the plant thrives in moist soils and hot weather. Turkish food makes very rich use of eggplant; it appears in such varied foods as pilaf, salad, kebab, pickles and even jams. There are various shapes and sizes of eggplant according to region. The main varieties grown in Turkey are Mor patlican and Adana patlıcanı (oblong light purple and black varieties, respectively), and Bostan and Kemer (large oblong black varieties).

 

Garlic
Sarımsak

Garlic is a bulb-forming plant in the lily family (Liliaceae) with leaves from 25-50 cm tall. Garlic is very popular in Turkish cooking for its special aroma and flavor, and is consumed at all stages, from green “scallion” stage to fresh bulb to mature/dry. In its dry form it also adds sweetness to a dish. It is also frequently used in pickles.

 

Knotweed (Polygonum cognatum)
Madımak

This low, spreading species of knotweed grows chiefly in Sivas and Tokat regions. It has pink or reddish flowers in groups of two or three. Its leaves are either sauteed or cooked in other dishes.

 

Leeks
Pırasa
A plant in the Lily family (Liliaceae); the white to pale green stems are formed by the bases of the leaves. Traditionally used in both “olive oil” dishes as well as meat dishes, it has recently begun to be used in new and original ways in Turkish cuisine.

 

Romaine Lettuce
Marul

A vegetable in the daisy family (Asteraceae) with broad green leaves generally used in salads. Romaine, Cos and other types are varieties of the same species. Even though chiefly used in salads, it is also cooked in certain dishes such as kapama.

 

Mallow (Malva sylvestris)
Ebe gömeci

A wild-growing herb in the family Malvaceae, mallow is useful for both its flowers, which are considered medicinal, as well as leaves which are eaten as greens. The plant ranges from 20 - 70 cm in height. Used plain or cooked in meat dishes, its leaves are mostly considered to be medicinal. It grows in nearly all parts of Turkey, but especially in the western regions.

 

Mushrooms
Mantar

With tens of thousands of species in nature, mushrooms are commonly cultivated today. Mushrooms are technically not a plant, they are a fungus. With its many varieties, Turkey could be considered a mushroom paradise. Although there are many different ways of preparing them, the most common method in Anatolia is to cook them directly over a flame or coals, accompanied only with salt and black or red pepper. They are also cooked in meat or vegetarian dishes as well as used in pilaf and salads.

 

Okra
Bamya

A member of the mallow family (Malvaceae), okra may be eaten either fresh or dried. It should be picked when young, because the pods toughen as they mature. In Turkish cuisine it is used both fresh and dried in meat and “olive oil” dishes.

 

Onions
Soğan

The word soğan in Turkish simply means “bulb” and thus applies to many different plants in the lily family, but here we are talking about the common onion of the kitchen. It is one of the fundamental vegetables in Turkish cooking, adding sweetness to dishes. It is used at all stages, from scallions to green bulbs to the familiar dried-off stage. All stages may be used in cooked dishes, pilafs, salads and kebab.

 

Parsley
Maydonoz

A plant with deep green veined leaves in the same family as celery and dill (Apiaceae). Its leaves are used as a flavoring herb. In Turkish cooking, parsley is utilized more as a secondary ingredient than a vegetable in and of itself. It is eaten plan as well as added to provide flavor and aroma to cooked dishes as well as salads.

 

Peppers
Biber

A member of the nightshade family (Solanaceae). Many different varieties are raised in Turkey. The edible part is the seed pod, which is green when unripe and turns red when ripe. The veins and the seeds are generally hot. Peppers are raised almost everywhere in Turkey, with many different varieties and names reflecting variety and shape as well as use: Sivri (pointed), Çarliston, Süs (decoratıve), domates (tomato), Ayaş (place name), dolmalık (stuffing), red pepper et al. In southern Anatolia it is finally chopped and made into paste.

 

Potatoes
Patates

An herbaceous plant in the nightshade family (Solanaceae) grown for its edible tubers. These tubers are rich in starch, an important source of nutrition. Several varieties of potatoes are grown in Turkey, and potatoes are frequently used.

 

Purslane
Semizotu

A member of the Portulacaceae, purslane is rich in phosphorus. It is used in cooked dishes as well as fresh in salads. In Anatolia the wild form is commonly used; there is a large-leaved cultivated form commonly available as well.

 

Spinach
Ispanak

A plant in the Chenopodiaceae with edible leaves probably originating in Central Asia. It is raised in many parts of Turkey and is cooked alone or with ground meat. It is also used in dishes like ıspanak kavurması, spinach with eggs and spinach börek.

 

Radish
Turp

A member of the mustard family (Brassicaceae), the radish plant has broad spreading lower leaves and toothed upper leaves. The edible root may be red, black, white or yellowish. It is generally used to accompany dishes rather than actually being cooked as a dish in and of itself. One type is used to add sweetness.

 

Tomatoes
Domates

A member of the nightshade family (Solanaceae) which originated in South and Central America, tomatoes are a perennial grown as an annual in temperate climates. Although the edible part is technically a fruit as it bears the seeds of the plant, it is thought of as a vegetable. It is said to have entered Turkish cuisine only about 100 years ago, but it has a major place in Turkish cooking. It is used fresh in salads but also adds flavor to many cooked dishes. In addition to ripe red tomatoes, green and yellow tomatoes are also used in Turkish cooking; in pickles for example. It is also used in paste form in a great many regions.

 

Turnips
Şalgam

A plant in the mustard family (Brassicaceae). It is not much used as food in Turkey; it is better known as a main ingredient in a pickled drink by the same name made in the Çukurova (Adana) region. Şalgam is known to enhance the appetite, and is often drunk alongside rakı.

 

Zucchini/Courgette/Summer Squash/Winter Squash
Kabak

A plant in the Cucurbitaceae, or squash family, which also includes such plants as melons, acur and cucumbers. Many varieties of both summer and winter squash are cultivated in Turkey. The most common zucchini used in Turkey is an oblong, light green and lightly fuzzy variety, which appears in a great many dishes. A few of these include kabaklama, karincali kabak aşı and mücver. Winter squash are used in the preparation of sweets.

 

Extracted from the website of the Turkish Cultural Foundation

 

 

Written by Dr. Mahmut Tezcan / Turkish Cultural Foundation

“The soul comes through the throat.”

Introduction

Nutrition is a central fact of existence for all living things, it is something we must achieve in order to remain alive. We may approach the subject of nutrition in Turkey, and Turkish cuisine, from a variety of standpoints. Here, I will examine it chiefly from the standpoint of social anthropology, and support my statements both with examples from literature and my own observations.

Different societies have different cultures, and among these cultural differences is the element of eating habits. All people must eat to live. But what a person eats depends on both geographical conditions, and upon his culture.

What a person chooses in the way of food, how he acquires it, how he cooks it, and how, when and where he eats it, all change according to the habits of his society. Turkish society exhibits considerable differences from other cultures in terms of types of food and flavors.

Throughout our country, eating habits exhibit variety according to history, region, and even among various sections of society such as urban or village dwellers. In addition, we can speak of common features despite these differences. Here I would like to concentrate mostly on the common features. In other words, these common features are expressions of behavioral patterns.

With a long history, the Turks have a rich culinary culture. This wealth is evident in the rich variety of foods. In addition, patterns of behavior have developed in relation to all foods and drinks.

To give a few examples of this culinary wealth: in the Black Sea region alone there are over twenty different dishes incorporating corn. Also in the Black Sea region the many different ways of preparing hamsi, a sardine-like fish, indicates the richness of our cuisine: Fried hamsi, hamsi bread, pilaf, kaygana (a sort of crepe), köfte, dible, boiled, grilled, in börek, steamed with onions and tomatoes...the list goes on.

In Kayseri, there are twenty different varieties of pastırma, the ancestor of the pastrami of the west. One writer says: Every one of the twenty varieties of pastırma has a separate character, a separate flavor. If we tell someone from Kayseri, ‘Count twenty kinds of pastırma,’ he will begin counting: Sırt, kuşgömü, kenar mehle, eğrice, omuz, dilme, şekerpare, kürek, kapak, döş, etek, bacak, orta bez, kavrama, meme, kelle, kanlı bez, arka bas, tütünlük..” (Gümüşkayak, 1966)

We also have a great variety of eggplant dishes, salads and types of kebab (roast meats). Bıldırcın kebabı, çevirme kebabı, kuzu çevirme, çöp kebabı, çubuk kebabı, şiş kebabı, deri kebabı, pideli kebap, Adana kebap, saç kebabı, tas kebabı and tandır kebabı are just a few of the many examples.

We observe that foods of Anatolia generally fall into three groups: plant/vegetables, meats, and bread/doughs. Most of these have been used since antiquity. There is actually a tie between civilization and types of food. Criteria such as the quality, number, type and array of tools used in food preparation, the materials cooked themselves, the way they are cooked, and whether or not they are eaten directly as they occur in nature, all give an idea as to that country’s level of civilization and taste. In anthropological terms, eating habits comprise a cultural complex. In other words, the act of eating is a combination of several different cultural features. The kitchen is an indication of civilization. Generally we can characterize societies who do not use agricultural products and eat mostly meat and game as primitive. The Turks have made various types of food at various stages of civilization, and each stage of civilization has had its effect on today’s eating habits.

In generally, we observe the following characteristics in Turkish foods:

Nomadism and the agricultural economic structure have affected Turkish food.

Foods exhibit variety according to our country’s geographical regions.

Foods generally exhibit differentiation according to families’ socioeconomic level.

The variety of foods is indicative of reciprocal influence with other cultures.

Our cuisine is influenced by our religious structure, norms and values.

Eating habits display a certain degree of differentiation according to gender.

It is within this context that we shall address the subject.

A. The Influence of Agricultural Structure and Nomadic Culture

In most of the Turkish tribes, and within this context, in the foods of nomads, plant were of little importance. The chief staples of the Old Turks were mutton and milk products (Rasonyi, 1971). Chief among milk products was kımız (kumiss), or fermented mare’s milk. Though with an alcohol content of 2-6% it is not extremely nutritious, it is refreshing and relieves hunger. With quite a high caloric content (450 calories per litre) due to its butterfat, it had a one-dimensional nutritive value. In the agricultural economy, it is especially grains that comprise the majority of Turkish foodstuffs. Dry beans or chickpeas, bulgur pilaf accompanied by an onion, have become practically the symbol of Turkish food, and are the most popular foods among the rural people. In restaurants along the roads of Anatolia, isn’t the most-heard order, “bir kuru” (one dry [beans])? Even if we eat it in the Army till we’re sick of it, and as many jokes of which it may be the subject, it’s still an indispensable food in Turkey.

Contrary to European and American culture, Turks most often eat foods cooked with water; so much so that “sulu yemek” (foods with water) comprises a distinct category of dishes. Most vegetables and grains are cooked in water with ground or cubed meat and onions. For this reason the Turks have developed a very rich variety of soups. Even today, soup is the preferred breakfast food in rural areas.

One of the most common Turkish foods is tarhana soup, made from tarhana, a highly nutritious product made from yogurt and flour or wheat. Other very common soups are yogurt soup, flour soup, red lentil and rice soups. “Kaşıklayıver” (“spoon it up”) is an expression of “sulu yemek,” is it not? Sulu yemek naturally encourages the consumption of lots of much bread. For this reason, bread is very much eaten in our country; it is a very common belief that one cannot leave the table satisfied if there is no bread. For this reason bread is made either at home or bought from the bakery and eaten in large quantities. The lack of commercial bakeries in the villages makes it necessary to make bread at home. The making of tandir ekmek (yufka-paper-thin flatbread) or various types leavened bread (bazlama) on certain days takes up a great amount of women’s time. Commercial ovens mostly sell the loaf types which are not so much made at home. For Turks, bread is a sacred food. It has a religious quality. The Prophet Mohammed had this to say about bread: Show respect to bread, a holy figure, the symbol of the fruitfulness of the heaven and earth. For this reason, fragments of bread are not thrown on the ground. One who has bread to eat, gives thanks to God. The prevalence and popularity of bread and other grain products is an indication of the agricultural economic structure.

The chief types of breads made by Turkish villagers are yufka (paper thin bread), home bread, saç bread (cooked on a convex grıddle), bread cooked between two convex griddles, leavened pan bread, tandır bread (cooked on the walls of an oven that opens from the top), stone oven bread, sourdough bread and ebeleme (a leavened bread cooked on a convex griddle). Other bread-like products include corn breads, pide (an open-faced pizza-like dish), bazlama (a thick, flat leavened bread), gözleme (unleavened bread dough rolled thin and folded over a filling, then cooked on a griddle), cızlama (layered yufka with a filling), kete (baked layered bread filled with buttered flour), çörek (egg bread), kurabiye (cookies) and börek. Although nutritionists state that surviving solelly on bread is harmful, a 1964 study in the U.S. showed that eating only bread had no ill effects on the health. (Tekeli, 1970). Prof. Tekeli also reminds us that contrary to popular belief, breads made in the villages contain much more than only flour; they are made with the addition of other foodstuffs and are eaten with other things as well. The use of yeast in bread making also changes according to type.

Baking of bread is mostly done on convex griddles (saç), on the walls of clay ovens (tandır), in village ovens or in modern ranges. Various types are baked daily, weekly or even monthly. The long-lasting varieties are made with different methods. The large batches and long shelf life of village bread is due to the fact that the village woman has so many duties.

Another clear indication of an agricultural economy among the Turks is the prevalence of dough-based foods. [Translator’s note: foods based on dough, whether pastries or pasta, are recognized as a distinct category in Turkish food, and known as hamur işi, literally “dough work.”] One of the most popular is “mantı,” similar to ravioli, with meat, yogurt and butter, which is mostly made at home. In recent years, special country style restaurants offering mantı and gözleme have become extremely common.

Other hamur işi includes erişte (homemade noodles), cooked both by themselves and in soup. Börek (pastry made from dough rolled to paper thinness) filled with vegetables, meat, cheese or potatoes is another popular dough-based dish. A sweet pastry, Turkish baklava, which may be filled with walnuts, pistachios, other nuts or cream) is known the world over.

 

Written by Doç. Dr. Metin Saip Sürücüoğlu / Turkish Cultural Foundation

Introduction

In the late 13th century the Ottoman State, founded in northwestern Anatolia in the are of the Sakarya River and the valleys of its tributaries, developed rapidly and grew into a great empire. Taking the place of its predecessor the Byzantine ...<< MORE >>

Turkuaz Restaurant is well equipped and experienced in catering. Since 2001 we have catered to receptions and parties at private premises and diplomatic missions.

For your catered event, you can choose from a variety of Turkish delicacies. We can provide you finger food for receptions and also organize a Turkish Buffet. The Turkish cuisine has a wide array of dishes in red meat, poultry and vegetable products which will appeal to a mixture of guests.

For parties, we are also able to provide; Turkish alcoholic and non-alcoholic beverages, wait staff, music, and belly dancers.

Please contact us at info@turkuazrestaurant.com for ...<< MORE >>

Ever since we added lahmajoun to our summer specials, Upper West Side is becoming addicted to this very thin dough  topped with ground lamb & chopped garden vegetables.

  ...<< MORE >>