Istanbul is the only city to stride two continents – Asia and Europe – and as such, this metropolis is home to a cultural and culinary make-up like no other. The whole country, for that matter, draws on ingredients and cooking techniques from abroad. Turkish cuisine is a wonderful mix of Mediterranean, Middle Eastern, Asian and North African flavours. The food is layered with spices – see our pantry essentials, below – many of which came from East India via the ancient spice route. and (capsicums) are anther bedrock of Turkish cuisine, introduced in the 18th century from explorers to South America. Just because Turkish food is spice laden, doesn’t mean it’s ‘hot’. most commonly features in the form of , a mild to fiery paste made from chilli peppers.
Like most cuisines, Turkish food varies from one region to the next. In coastal areas, such as Istanbul, seafood reigns supreme. , and comes street-style in sandwich form. is Turkey’s meat of choice, served in various forms – from , to and even a spiced flat bread ‘’. Vegetables, particularly , tomatoes and capsicums, are enjoyed in most households, along with the staple . When it comes to dessert, and are the best-known exports, but there are plenty of others to enjoy, including and these .
Pantry essentials
Starting with the spice rack, go for and ; , and ; and . Add some heat with , biber dövme and home-made . Nar ekşili or is a sweet, sticky sauce used for marinades and dressings, while is best for desserts. and are important, too.
Fast five
Meaty perfection: For A+ kebabs, ‘beat’ the minced meat by hand until it forms a smooth paste. This makes shaping easier, and will ensure your ingredients stays together.
Right utensils: Use copper pots and pans for cooking – the Turkish believe they give dishes a superior taste.
Stick it: With a sharp point on one end, metal skewers are essential for making Turkish kebabs at home. If using wooden skewers, soak them in water for 10 minutes beforehand, so they don’t burn.
Caffeine hit: Turkey’s thick and rich beverage is made by boiling fine coffee powder in a pot known as a cevze.
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