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Belly Dancing Every Friday and Saturday at 9:30pm

TURKUAZ RESTAURANT — Tue, 18 Jan 2011 06:03:00 GMT

New Year's Eve Party

TURKUAZ RESTAURANT — Fri, 24 Dec 2010 04:54:00 GMT

Turkuaz Restaurant got an "A"

TURKUAZ RESTAURANT — Fri, 01 Oct 2010 14:04:00 GMT

The Health Department conducts unannounced inspections of restaurants at least once a year. Inspectors check for compliance in food handling, food temperature, personal hygiene and vermin control. Each violation of a regulation earns a certain number of points. At the end of the inspection, the inspector totals the points, and this number is the restaurant's inspection score—the lower the score, the better.

Starting in July 2010, New York City is requiring restaurants to post letter grades that correspond to scores that it receives from its sanitary inspection.

We are happy to share that on 9/21/2010, following our yearly inspection, The NYC Department of Health and Mental Hygiene awarded Turkuaz Restaurant with an "A" and we posted our grade proudly on our front window. This is a guarantee that not only do we strive for a delicious taste when we prepare our dishes, but we aim for a clean and hygiene environment.

A Saturday night at Turkuaz

TURKUAZ RESTAURANT — Mon, 29 Mar 2010 06:19:00 GMT

Birthday celebration

You can try ..

Its time to have fun!

Turkuaz Restaurant is on Fox News

TURKUAZ RESTAURANT — Thu, 25 Mar 2010 11:27:00 GMT

Trip into Turkuaz

TURKUAZ RESTAURANT — Tue, 09 Mar 2010 17:54:00 GMT

Try our Lahmacun

TURKUAZ RESTAURANT — Sat, 27 Feb 2010 00:03:00 GMT

Lahmacun is easy to get excited about. It checks all of the boxes of a perfect savory snack – crispy-oven fired crust, light and spicy meat spread, with a fresh green topping and a tangy spray from a lemon. It’s like an artisanal pizza with a Middle Eastern topping wrapped around a side salad - Ask for it at Turkuaz

About Turkish Cuisine!

TURKUAZ RESTAURANT — Fri, 26 Feb 2010 04:40:00 GMT

Turkish cuisine is largely the heritage of Ottoman cuisine and can be described as a fusion and refinement of Mediterranean, Central Asian, Middle Eastern and Balkan cuisines. It is extremely healthy cuisine providing many vegetarian dishes (cooked in olive oil) and salads as well as fish, chicken and of course meats especially lamb.

Mezes are a fundamental element of Turkish cuisine. Mezes, in general, are very healthy vegetarian dishes. Eggplant, Chickpeas, Zucchini, and Yogurt are some of the main ingredients in the preparation of mezes. Salads (the cuisine has variety of them) play a significant role in Turkish cuisine. As for the main dishes, lamb is considered a major ingredient and it could be cooked on the grill or used in traditional dishes such as stuffed cabbage or Sultans delight, which is smoked eggplant purred topped with specially prepared lamb. Since Turkey is surrounded on 3 sides by water, Fish is an important part of the cuisine. The region of the Black sea (northern part of Turkey) and the Mediterranean and Aegean sea regions (Southern and South Western Turkey) contribute to the variety of the cuisine and provide important main dishes. Also very popular in Turkish cuisine are Turkish Pizzas (pide); Turkish pizza is a thin flat dough with different toppings such as lamb, vegetable, cheese etc.. Pides are especially popular in the southeastern Anatolia.

Of course the joy of the meal will be more when the atmosphere is authentic; here at Turkuaz we try to provide a very authentic Turkish atmosphere.

A Turkish meal usually starts with a thin soup. Soups are usually named after their main ingredient such red lentil soup; then, it progresses with a salad such as shepherd salad which is a very tasty and healthy mixed salad made with chopped tomato, cucumber, onion and parsley with a touch of lemon juice and olive oil. Then we have the different types of mezes mentioned above that are mainly cold and hot appetizers. Then, depending on individual taste, one can progress to grilled lamb or chicken, a traditional dish or fish. Lastly, of course one can finish a meal with a Turkish dessert such as baklava or pudding with pistachios or almond along with a Turkish coffee or a Turkish tea.

One of the misconceptions about the Turkish cuisine, especially in NY is known as consisting solely of kebabs. While Kebabs are important dishes of Turkish cuisine, they are not the only or even the main dishes of Turkish cuisine; as mentioned, fish is an important part of the cuisine and many people might be surprised to learn this.; Turkish cuisine is a very rich, varied, and comprehensive cuisine that includes many traditional dishes which appeal to contemporary American tastes... It is also a complex cuisine and the preparation of the many dishes really needs a lot of work and attention to detail. The various regions of Turkey each have their own varieties and dishes which give Turkish cuisine a wide range of choices for the diner.

CELEBRATE NEW YEAR'S EVE AT TURKUAZ RESTAURANT

TURKUAZ RESTAURANT — Mon, 28 Dec 2009 03:20:00 GMT

Ring in the New Year, with your family and friends, at Turkuaz Restaurant.

Prix-Fixe dinner menu...

Live Music...

Belly dance show...

Turkish dances all throughout the night starting from 9:00pm...

A glass of champagne at midnight...

Last days to make your reservation. Call 212-665-9541...

Brunch on Sunday's

TURKUAZ RESTAURANT — Thu, 26 Nov 2009 03:39:00 GMT

New addition to our Signature Sunday Brunches...

Pogaca - Farmers Bread

Try it next Sunday, between 11:00am - 3:30pm, during our open buffet brunch. Here are some more pictures...

Herbs & Spices in the Turkish Cuisine

TURKUAZ RESTAURANT — Sat, 29 Aug 2009 18:06:00 GMT

Herbs and spices have been used by mankind since ancient times for a variety of purposes. Sometimes a wild flower, the bark of a great tree or the fruit of a bush, spices show infinite variety in their form, characteristics and function.

It is generally believe that spices were first used in the Far East. The spread of spices used since antiquity in China and India to all corners of the globe began nearly 2000 years ago. At the same time spices have historically been used in other parts of the world as well; one of the oldest of these areas is Anatolia, where spices began to be brought from various regions of Africa as flavor enhancers. Today spices are used most heavily by the inhabitants of South Asia. Of course the use of spices is also quite common in Europe and America; herbs and spices are very important in the cuisines of Italy, Spain, Portugal and France. Turkey is also one of the countries with the heaviest use of spices; they have an especially vital role in the cooking of the Southeast.

Here we will mention the spices used traditionally in Turkish cuisine, as well as those which have entered our food culture in more recent times:

Allspice

Yenibahar

Grown chiefly in Jamaica as well as Mexico and Malaysia, allspice is the dried ripe fruit of the plant Pimento officinalis. It is useful medicinally as an appetite enhancer, and also relieves gas and constipation. In the kitchen, it is used in meat dishes, köfte, and sausages as well as various dolma and sweets.

Anise
Anason

Originating in Egypt, anise is the seed of a fragrant, low-growing member of the celery family (Apiaceae). It is used in baking, the making of rakı, and to help put children to sleep.

Arugula, Rocket
Roka

An herb with leaves resembling those of the radish plant. It is made into salad, and also eaten along with fried or grilled fish. It is frequently used as a garnish as well.

Basil
Frenk Fesleğeni

A tropical plant in the mint family (Lamiaceae) recommended in eggplant and pepper dishes.

Bay Leaf
Defne

The leaves of the Bay Laurel tree, bay leaves are used in various fish, meat, poultry and game dishes, in kebab, and in certain pickles and preserved foods.

Black Pepper
Karabiber

The dried black fruits of black pepper give a fragrance and heat to foods. It may be used in almost any dish, and is one of the most basic ingredients in Turkish cooking.

Cardamom
Kakule

The small, white pod of a tropical plant in the ginger family. It enhances the appetite and relieves stomach upsets.

Cinnamon
Tarçın

A spice obtained from the aromatic bark of a tree native to South and Southeast Asia. It is used both whole and ground, in pastries, cakes and cookies as well as sprinkled on drinks such as boza and salep.

Cloves
Karanfil

The dark colored dried flower buds of this plant are ground to powder, crushed or used whole to add flavor to compotes, syrups, cakes, ice creams and certain stews.

Cress
Tere

The leaves of this plant of the mustard family (Brassicaceae) are mostly used in salads. It has a unique taste, slightly bitter, and is also used as a garnish.

Cumin
Kimyon

Usually used powdered, it is mostly cultivated in Anatolia. In Turkish cuisine it is mostly used in meat dishes, köfte and in the making of sucuk. It eliminates the smell of uncooked meat.

Coriander / Cilantro
Kişniş

In Turkey, coriander is mostly used in syrups and liqueurs, as well as certain meat dishes. Candied coriander seeds are sometimes used in pastries. The leaves and shoots of the plant are chopped and added to soups and salads in some regions.

Curly Parsley
Frenk Maydonozu

A curly-leaved variety of the local (Italian) parsley, it has a lighter aroma.

Currants
Kuşüzümü

Used in pilaf, dolma fillings and certain sweets.

Curry Powder
Köri

A spice blend consisting of cumin, pepper, turmeric, cloves, cardamom, ginger, nutmeg, tamarind and hot red pepper.

Dill
Dereotu

A much-used member of the celery family (Apiaceae), dill aids digestion. It is used in many salads and “olive oil” dishes.

Fennel
Rezene

An herb with an aroma similar to anise, with leaves resembling those of dill. One variety has a bulb-like swelling at the leaf bases, which is used in cooked dishes and salads.

Fenugreek
Çemen Otu

The hard, brownish-yellow seed of a plant in the pea family, fenugreek is used ground in pickles, soups and meat dishes.

Ginger
Zencefil

The ginger plant has cane-like stems to one meter in height, with oblong pointed leaves and a pungent odor. Its flowers are yellow and born in a single head. The part utilized is the underground rhizome. In Turkey it is used chiefly in its dry form though fresh ginger is now becoming available. It is mostly used in syrups, as a garnish for drinks and in the making of liqueurs.

Juniper
Ardıç

Juniper is an evergreen tree bearing fragrant, blackish round berries. These are used in poultry dishes and in marinades for meat.

Köfte Spice (Meatball Spice)
Köftebaharı

This is a spice mix composed of coriander, black pepper, cloves, bay leaves and wild thyme. It is mostly used in köfte, grilled meatballs.

Marjoram
Mercanköşk

A very similar plant to wild thyme, marjoram is used in salads as well as meat and vegetable dishes. It is generally added toward the end of cooking. As it is an aid to digestion, it is especially used in difficult to digest dishes such as wild game.

Mint
Nane

A very much used herb in foods ranging from soups to vegetable dishes. It is added to lamb and mutton, and is also generally used in salads.

Musk Plant / Mimulus moschatus
Miskotu

A species of monkeyflower, this herb is used in oily dishes such as goose, duck and eel, and in stews. It is especially used in the making of certain wines such as vermouth.

Nigella
Çörek Otu

Somtimes referred to as “black sesame” or “onion seed” in the west, it is actually the seed of a plant related to the common garden flower “Love-in-a-mist.” It is sprinkled on çöreks, breads and certain salty cookies and crackers. It may also be used in salads.

Nutmeg
Cevz-i Bevva, Muscat Cevizi, Hint Cevizi

The fruit of a tropical tree, it is ground to powder and used with meat dishes as well and dolma and sarma, and in bechamel sauce and cheese dishes. Because of its bitter taste it is only used in small quantities. It also relieves intestinal distress in children.

Parsley
Maydonoz

Used ın all sorts of salads and foods. As there is an ethereal oil in parsley root, these roots are also sometimes used in certain sauces and broths.

Pine Nuts
Çam Fıstığı, Dolma Fıstığı, Dolmalık Fıstık

These small nuts are extracted from the cones of a species of pine, and used in dolma and aşure.

Poppy Seeds
Haşhaş Tohumu

The seed of the opium poppy plant, it may be blue-black or white. It is used in baking as well as sautéed in oil and added to salads, canapés and appetizers.

Red Flake Pepper
Pul Biber

Obtained by grinding hot red peppers. The Antep and Maraş varieties are especially prized, and are available in oiled and unoiled form. Also available in powdered form.

Rosemary
Biberiye

The narrow, thick needlelike leaves of this bush are used in meat dishes and sauces. In its fresh form, it is also used in the treatment of intestinal and kidney diseases as well as bronchitis and other ailments.

Sage
Adaçayı

A member of the mint family (Lamiaceae), sage is used in the Aegean and Marmara regions to make tea.

Saffron
Safran

Saffron imparts an intense yellow color to foods to which it is added. It has a sharp, slightly bitter flavor. It is used in some soup and seafood soups, in pilafs and in desserts made with milk and rice. It does not dissolve in olive oil. Saffron is also used in a dessert called zerde. It grows in Western Asia and in Northern Anatolia.

Salep / Sahlep

Salep/sahlep is the name give to the tubers of orchids in the genera Orchis and Ophyris. The starchy underground tubers grow in pairs; one is the main tuber which gives rise to the current year’s growth. The other, known as the “nurse” (hemşire) or “brother” (kardeş) tuber, will produce next year’s tuber. The salep plants perfer alkaline/lime soils. The roots of those which grow in forested regions are larger, while those in fields are smaller in size. The tubers are cream-colored, and either egg-shaped or forked. The gathered roots are washed in water, then tied to a rope and boiled in either water or milk, then dried in the open air. The dried tubers are beaten into a powder, which is now ready for use. Salep grows chiefly in the Turkey’s western regions.

Sesame
Susam

The oil-bearing seed of a meter-tall plant, which is grown chiefly in India, China and Sudan but also in SE Anatolia. The seed is used in simit and other baked goods, and ground to make tahini.

Sumac
Sumak

This spice is made from the ground berries of a small tree which grows in Southeast Anatolia. It has a sour flavor and is used as a souring agent in kebabs and some salads. A syrup made by boiling the berries is also used in salads.

Tarragon
Tarhun

An herb with a round stem, green on the upper portions and brown near the ground, with long thin and shiny green leaves. Its aromatic leaves are used in certain sauces and meat dishes as well as eggs and salads.

Turmeric
Zerdeçal

Turmeric is a tropical plant in the ginger family (Zingiberaceae) with narrow pointed leaves and yellow flowers. Its dried and ground root is used in meat, fish and egg dishes. It imparts a strong yellow color and is sometimes used in place of saffron.

Vanilla
Vanilya
Originating in Mexico, this spice is extracted from the seed pod of a vining orchid. It is used to add flavor to pastries and confections, cakes, ice cream, compotes and milk puddings.

White Pepper
Beyaz Toz Biber

This is ground, hulled black pepper. It has a more pungent aroma and lighter flavor than black pepper.

Wild Thyme

Kekik

Also known as “Greek oregano,” this herb grows throughout Anatolia, mostly in mountainous regions. It is dried and used in meat dishes, grilled meats, vegetables and fish. It is especially used in soups.

Extracted from the website of the Turkish Cultural Foundation

Fruits in the Turkish Cuisine

TURKUAZ RESTAURANT — Sun, 23 Aug 2009 17:56:00 GMT

Due to its rich natural vegetation, Turkey is one of the richest countries in the world in terms of fruit production. Its regional differences in climate and soil type provided a ready environment for the cultivation of fruit as well as vegetables. One may find hundreds of varieties of a single fruit, this is especially true in Turkey for fruits such as pears, apples and grapes.

Besides eating fresh, fruit may also be consumed stewed or prepared as compotes or drunk as sherbets, as well as made into preserves. Turkish cuisine brings fruits to the table in many different and unique ways.

Almond
Badem

Almonds grow on a tree from 5-12 meters in height, bearing white to pink flowers in March and April. There are several varieties. Its leaves are shiny and green with toothed edges. Almonds are eaten both green (çağla) before the shell forms, and ripe.

Apple
Elma

A member of the Rose family, the apple tree is productive and hardy. Native to temperate climates, the apple genus (Malus) includes approximately 25 species. In addition to fresh consumption, apples are used in savory dishes as well as sweets. In addition to being fragrant and refreshing, apples are high in nutritive value. The best known varieties in Turkey are Amasya, ferik and Çakırdaklı. Other imported varieties such as Starking (delicious) and Golden (Golden Delicious) are raised in Turkey.

Apricot

Kayısı

Known to originate in China, apricots grow on a tree from 2-10 meters in height with smooth leaves. The fruits are fuzzy, yellow-orange. Also known as zerdali. Malatya is famous as a center of apricot production in Turkey.

Banana
Muz

Bananas are the fruit of an herbaceous tree which looks like a tree. It is from 2-3 m in height, with purple flowers. The newly emerging leaves are rolled and ribbed, opening and broadening as they mature, and often become torn. The fruits grow in large bunches, known in Turkish as hevenk. One bunch may have from 50-100 fruits. Bananas are harvested before they fully ripen, to allow storage. In Turkey they are much raised in the Mediterranean region, and especially in the areas of Anamur and Alanya.

Bitter Orange
Turunç

Bitter oranges grow on a tree with leathery pointed leaves, shiny above and matte below. The round fruits are yellowish or slightly green, with 7-15 sections. The juice is sour/bitter. They are used more for their rind, which is made into preserves; a drink is sometimes made with the addition of sugar and water to the juice.

Blackberry
Böğürtlen

Blackberrıes grown on thorny trailing bushes which bear white to pink flowers in June, ripening in September. They are very common in fallow areas, along roadsides, fences and ditches. The round woody and thorny stems first grow straight up, then bend over and root where they contact the ground. The fruit is first green, turning bright red before ripening to black.

Carob
Keçi Boynuzu

Meaning “goat horn” in Turkish, carobs are the fruit of a bush or tree from 3-10 m in height. The very small, greenish flowers give way to bean-like fruits from 10-20 cm in length. The hard dark brown fruits, containing oval seeds, take a year to ripen.

Cherry
Kiraz

Another tree in the rose family, cherries bloom in March and April, and begin bearing in May. The trees may be from 5-10 meters in height, with a pyrimidal shape, longish egg-shaped leaves and white flowers. Averaging 2cm in width, the juicy fruits are round or heart-shaped, with thin skin and a single pit.

A cherry tree may live from 60-70 years, and one tree may bear from 20-50 kg of cherries. The fresh fruit has a short shelf life, and toward the end of the season may become infested with worms, especially following rains.

Dates
Hurma

Believed to be first cultivated in the Persian Gulf, the date palm is a tall, upright tree from 18-24 meters in height. The leaves, which may be up to 6 meters in length, emerge vertically, the older ones hang downward. The fruits are yellowish brown with a yellowish outer skin. The meaty and sweet fruit, high in sugar content, surrounds a hard cylindrical seed with a groove down one side.

Fig
İncir

Also known as yemiş. Turkey’s most famous and flavorful fig is the Izmir (Smyrna) variety. There are many other varieties as well, including the sugar fig, purple fig, Sultan Selim fig, yediveren (“seven-bearer”), kavak (cottonwood), patlıcan (eggplant). The Sultan Selim and kavak varieties are cultivated in Istanbul and its surroundings; they are sweet with a purple skin. Dried figs are very valuable, and very nutritious.

Grapes

Üzüm

Grapevines are hardy plants that will grow in nearly any type of soil. There are seeded and seedless varieties. Ripe grapes may be green, yellow, red or purple. There are hundreds of grape varieties in Turkey; just of a few of these are razakı, çavuş, hönüsü, müsküle, misket, keçi memesi, seedless and yapıncak. The Thrace, Marmara and Aegean regions are especially important as grape producing regions. Viticulture is also quite advanced in Southeast Anatolia (Gaziantep). Good varieties of grapes are also raised in Eastern Anatolia, in Elazığ, Erzincan and Iğdır.

Hazelnut/Filbert
Fındık

Depending on the variety, hazelnuts may grow as a bush or small tree which may reach 15 - 20 meters in height. Hazelnuts grow in mild regions of the northern hemisphere. There are five main varieties grown in Turkey: Tombul (fat), the thin-shelled sivri (pointed), badem (almond), kan (blood) and fosa (?). Here they are chiefly grown in the Black Sea region around the cities of Ordu, Samsun and Giresun. Recently hazelnut oil has begun to be used in cooking.

Jujube (Zizyphus jujuba)
Hünnap

Jujubes are the fruit of a thorny tree up to 4 meters in height. It bears fragrant flowers in April-May. The fruits are reddish brown, about the size of a large olive, and contain a single pit. It both grows wild and is cultivated in orchards.

Lemon
Limon

Lemons grow on a small tree from 3-5 m in height, which bears pinkish-white fragrant flowers from March to October. Originating in China and brought to Europe by the Arabs in the 10th century, lemons are now raised throughout Turkey’s Mediterranean region. The leaves are oval, smooth, glossy and dark green. The flowers have five petals and five sepals. The sour fruits are oval, light yellow, shiny and slightly rough and glandular.

Mandarin oranges
Mandalina

Mandarine oranges are smaller than a regular orange, fragrant, with a rough or smooth yellow-orange peel. Its peel is thinner than that of an orange and easier to peel, but less sturdy. In Turkey, it is mostly cultivated in the regions of Alanya, Antalya, Mersin, Iskenderun (Dörtyol) and Rize. However mandarins from Bodrum mandarins are famous.

Medlar (Mespilus germanicus)
Muşmula

Medlars grow on a dwarfish tree from 2-3 meters in height. Its fruit are brown, brown or oval in shape, and have five long sepals attached to the flower end. The mostly five-seeded fruit is hard and astringent when first picked. The fruits are then “bletted,” or stored in a cool place until they become extremely soft, and have a consistency of applesauce. The two best known varieties in Turkey are döngel (“turn and come back”) and beşbıyık (five moustache).

Melon
Kavun

Melons originated in Central Asia, and are most cultivated in tropical and temperate regions. The world-famous Canteloupe variety originated in the regions of Van and Diyarbakır. The “topatan” and “çitli” varieties raised in Thrace and the Istanbul region have a thin, yellow rind and do not hold up well to handling. In the Aegean region, and Manisa in particular, the Kırkağaç variety is favored. With a hard rind and a delicious flavor, these melons are also suitable for export. some of the sub-varieties of the Kırkağaç melon include Hasan bey, altınbaş, dilimli and hallaç. Melons are also sometimes harvested while still small and green, when they have a cucumber-like flavor. Used mostly in pickles, they are known as kelek at this stage.

Morello Cherry
Vişne

Morello cherry trees are from 5-10 meters in height, and bear white flowers in April and May. The leaves are short-stemmed, smooth, glossy green, with serrated edges and a pointed end. The long-stemmed, flat disced flowers bloom before the leaves in umbrella-like clusters on short spurs.

Orange
Portakal

These citrus fruits are either round or lightly egg shaped, with yellow-to-orange skin and fragrant, tart juice. Orange trees are generally from 2-3 meters in height. The inner portion of the peel is white and pithy. The peel is leathery with many oil glands.

There are many orange varieties, some with and others without seeds. The seedless “Finike” is a variety of the oblong “Jaffa” orange, and is growin mainly in Mersin and Hatay. The “Dörtyol” variety has seeds. “Washington” is a well-known seedless navel variety.

Peach
Şeftali

Peach trees are from 3-5 meters in height. The fragrant, juicy fruits are from 5-10 cm in diameter. Originating in China, it was then cultivated in Iran, and later brought to Anatolia, from which it spread to Europe.

Pomegranate
Nar

Quinces are are the fruit of a 2-5 meter tall tree that bears scarlet flowers in June and July. The many-seeded fruits are round and about the size of a large orange. Their leathery skin is at first green, ripening to a reddish color. The edible portion is the juicy pulp that surrounds each seed.

Quince

Ayva

Quinces have a very ancient history, and are known to have been cultivated in Asia and around the Mediterranean for over four hundred years. Like pears and apples, they belong to the rose family. In Western Asia and tropical countries, the fruit is softer and juicier; in cold climates the fruits are attractive, yellow, and deliciously fragrant, with hard peels and flesh. When eaten fresh they are lightly to extremely astringent.

Raspberry
Ahududu, Ağaç Çileği, Sultan Böğürtleni

These are found mainly in wooded mountain areas, ripening in July and August. Many varieties are raised in gardens.

Russian Olive (Eleagnus angustifolia)
İğde

The Russian olive is a tree of the Aegean region. The variety known as kuş iğdesi (bird iğde) grows throughout Anatolia. It is often used as a hedge plant at the edge of gardens and orchards. The tree is from 7-8 meters in height and its flowers deliciously fragrant. The fruit, which resembles a light brown olive, is edible after it dries; the soft dry body of the fruit surrounds a single pit.

Strawberry
Çilek

Another plant in the rose family, it has white or pink flowers. Its fruit starts out greenish white, ripening to pink and then darkening and becoming fragrant.

Watermelon
Karpuz

Watermelons are the large, hard-skinned fruit of an annual herbaceous vine, most cultivated in Mediterranean countries. Originating in Africa, it is known to have been cultivated in ancient Egypt. There are many different varieties, named according to color, shape and where they are raised. Some of the favored varieties in Turkey include:

Yeni Dünya — Much planted in the Marmara region, it has a thin, light-colored rind and dark red, crisp and sweet flesh. Its seeds are small and white.

Alacalı— A light green watermelon with evenly-spaced dark spots. It has a hard rind, pinkish-red flesh and black seeds.

Kara — Very sweet and flavorful fruits with a thick dark green rind. Because the inner flesh appears crystalline, it is also known as kara buz, or black ice. It has small, reddish seeds, with occasional black seeds as well.

Gülle — Α winter variety, it is dark green and shaped like a cannonball, which is the meaning of its name.

Washington— A variegated green, early bearing variety with a thin rind.

Diyarbakır — A round fruit with a very thick variegated rind. Averaging from 20-30 kg, it may reach 50-60 kg.

Wild Pear
Ahlat

A member of the rose family (Rosaceae), this is a wild-occurring pear, which is used as a rootstock for selected pear varieties. Its fruit can be eaten when fully ripe.

Extracted from the website of the Turkish Cultural Foundation

Dried Food & Grains in the Turkish Cuisine

TURKUAZ RESTAURANT — Sat, 22 Aug 2009 17:53:00 GMT

Blackeyed Peas
Börülce

A member of the bean famıly (Fabaceae), in Turkey they are used in various ways: fresh like green beans and fresh shelled like green peas, but mostly in their dried form.

Beans
Fasulye

A member of the family Fabaceae and originally from Central America, beans are grown in nearly every region of Turkey. There are many varieties; some of those used green in Turkey include Çalı (bush), Ayşekadın (Madame Ayşe) and Boncuk (Bead). Fresh beans are used in cooked dishes as well as in pickles and in jams. Dried beans, which are the seeds of mature bean plants, are one of the basic staples of Turkish cooking. There are many different manners of preparation from region to region, each with its own characteristic flavor. Dry beans may be prepared with cubed or ground meat, with pastırma or alone.

Chick Peas / Garbanzos
Nohut

A type of legume (Fabaceae), it is mostly used in its dried form, though it is also sometimes eaten fresh.

Fava Beans
Bakla

A member of the bean family, (Fabaceae) with a straight taproot. In addition to the green or mature beans, some varieties such as Sakız, Sultani and Bayrampaşa are eaten young the same way as green beans. Fava beans are raised in nearly every part of Turkey. The dry beans are also used in various dishes; one of these is Fava, made from a puree of cooked dried favas.

Peas
Bezelye

A member of the bean family (Fabaceae), peas have been known since classical times. The seeds, or the seeds along with the pod are eaten; it is mostly used fresh, and canned rather than dried. It may be used in salads as well.

Grains
Tahıl

Tahıl is the name given in Turkish to the dried seeds of plants in the grass family (Poaceae), which eaten either whole or ground into flour. The word hububat is also used. Grown the world over and with a history almost as old as humanity itself, they may be consumed in a variety of ways but the thing they have in common is the making of bread. Though many different grains are used to make bread, the most commonly used is wheat.

Across the vast Turkic region from Central Asia to the Mediterranean basin, the most used grains are wheat and barley, mostly used in the form of flour. Bread is an indispensable part of the Turkish table; it is not only a staple source of nutrition but has also become a central element of Turkish culture. In Turkey, bread is sacred. This sacredness comes from the fact that not only is it a natural product, but also the result of great effort. Used synonymously with both “food” and “work,” bread has a value distinct from all other foods.

Wheat
Buğday

A plant in the grass family, which has been developed the world over. It and corn are the second most planted grains in the world. In Turkish cuisine it is used ground into flour for use in such products as börek, çörek, bazlama, kete, simit. There is another very common food, kavurga, in which the wheat is washed and then dry-roasted and eaten plain. Wheat is grown throughout Turkey.

Another very important wheat product is bulgur. After the wheat is washed and boiled, it is dried and beaten in a large mortar and pestle. It is used chiefly as pilaf as well as made into various köfte. Its use varies according to its grade, with large grades used more in pilaf, and the finer ones used in köfte.

In addition, irmik (semolina), one of the most important additives in Turkish cooking, is made from wheat.Semolina is a very special ingredient, used in the making of certain halvahs, in many breads, certain köftes and sweets. It also holds an important place due to its high nutritive value.

Oats
Yulaf
A plant of the grass family, grown for its starchy seeds. As dough made from oat flour does not rise, it cannot be made into bread, however oat flour is mixed with other bread flours to add a different flavor. Oats are used more in the making of mush or in gözleme.

Barley
Arpa
Used very frequently in Turkish cooking, barley closely resembles wheat in its structure. Barley flour is used to make bread, soups and other baked goods.

Millet
Darı
Another plant in the grass family with edible seeds is millet. Some types are ground and mixed with milk or ayran and made into dough, or used in the making of breads. Millet is also the raw material for boza, a fermented drink found throughout the Turkic world. It is chiefly cultivated in the Mediterranean region.

Corn
Mısır
Corn is a plant which can be cultivated in relatively wet or humid regions such as the Black Sea. It is also valuable for its high nutritive value and unsaturated fats. The grain may be ground into flour for breads and çörek, or used to coat fish before frying, and cracked in pilafs or soups. It may also be eaten on the cob, either boiled or roasted.

Rye
Çavdar
This grain is generally ground into flour and mixed with wheat flours for bread.

Extracted from the website of the Turkish Cultural Foundation

Ramadan Fasting and Feasts are starting

TURKUAZ RESTAURANT — Thu, 20 Aug 2009 21:08:00 GMT

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.

Turkish Coffee

TURKUAZ RESTAURANT — Thu, 20 Aug 2009 20:49:00 GMT

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.

Fish in the Turkish Cuisine

TURKUAZ RESTAURANT — Wed, 19 Aug 2009 17:49:00 GMT

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

Meats in the Turkish Cuisine

TURKUAZ RESTAURANT — Thu, 13 Aug 2009 17:44:00 GMT

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

Vegetables in the Turkish Cuisine

TURKUAZ RESTAURANT — Sun, 09 Aug 2009 17:27:00 GMT

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

Eating Habits of the Turks and their Associated Behaviors

TURKUAZ RESTAURANT — Thu, 06 Aug 2009 17:12:00 GMT

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.