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TURKISH CUISINE

Turkish cuisine is the national cuisine of Turkey. Turkish cuisine, which is the heir of the Ottoman culture, has both influenced and been influenced by the Balkan and Middle Eastern cuisines. In addition, Turkish cuisine shows differences according to the regions. Many regions such as the Black Ara Region cuisine, the Southeastern cuisine, and the Central Anatolian cuisine have a rich food reservoir of their own.
Eating and drinking styles, which contain flavors that differ from region to region, have a different meaning and even sanctity in special days, celebrations and ceremonies. Turkish Cuisine contains many dishes and food types, as well as examples that can serve as a source for healthy and balanced nutrition and vegetarian cuisine, as well as in terms of variety and suitability for the palate.

Turkish Saups

Soup is an indispensable part of Turkish cuisine, especially in winter. Lentil soup, ezogelin soup, yogurt soup and tarhana soup are the most preferred soups. However, Turkish cuisine also includes numerous soups. Meats, vegetables and legumes are often the main ingredients of soups. Broth, flour, yoghurt and vermicelli are used to turn these ingredients into soup.
It is widely believed that tripe soup is good for headaches caused by alcoholic beverages. Tripe restaurants, especially in cities, stay open until late and serve tripe soup to customers.

Turkish Meat Foods

Most of the meat dishes in Turkish cuisine are kebabs, meatballs and pot dishes.
In Turkish cuisine, kebab means meat, lahmacun kebab dish. In general, kebabs are dishes that are eaten in restaurants and prepared with the grill method. Doner kebab is among the most popular kebabs. In addition, Bursa kebab, Adana kebab, Urfa kebab, Tokat kebab and chops are also very common.
Meatballs are dishes made by kneading ground beef with bread crumbs, onions and various spices, shaping and cooking. It can be grilled, baked, fried or cooked as a juicy meal. Akçaabat Meatballs, İnegöl Meatballs and Tekirdağ Meatballs are among the most popular meatballs throughout the country.
Juicy meat dishes include Casserole, Paper Kebab and various Kinds and Stews. There are also many fish, chicken and offal dishes in Turkish cuisine.

Turkish Vegetable food

Turkish cuisine is a cuisine with a great variety in terms of vegetable dishes. Stuffed and stuffed vegetables, meat and vegetable dishes, fried vegetables and olive oil dishes are available in countless varieties.

Dolmas and wraps can be prepared both with and without meat (false stuffing). Stuffed meats contain minced meat, rice, onion, tomato and pepper paste, and various spices. On the other hand, fake stuffing is made using rice, onions, currants and pine nuts. It is used to prepare cabbage and vine leaves wraps. The most commonly used vegetables for stuffing are peppers, zucchini, tomatoes, eggplant and onions.

Karniyarik Vegetable dishes with meat are prepared by cooking minced meat and pieces of meat alongside vegetables.

There are many dishes available, including meaty beans, ribs, eggplant moussaka, meaty zucchini, meaty peas, meaty kinds, meaty lentils and chickpeas, meaty spinach, cabbage and leeks. Many vegetables can be cooked by frying and grilling. Fried eggplant, fried zucchini, pepper, tomato, carrot and mackerel are among the most popular types of fried.

In addition, olive oil dishes occupy a unique place in Turkish cuisine. These dishes are sometimes known as olive oil dishes, although they can also be prepared with other cheaper vegetable oils. Green beans with olive oil, bean stew, stuffed with olive oil, artichokes with olive oil and broad beans are among the dishes in this class.

Among the vegetables in Turkish cuisine, eggplant has a very special importance. Although eggplant is eaten as a vegetable in many countries of the world, it is not an exaggeration to consider Turkish cuisine as the cuisine with the most eggplant dishes in the world in terms of diversity. There are countless eggplant dishes in Turkish cuisine, including stuffed eggplant, fried, moussaka, pilaf, salad and grilled.

Turkish Pastries

Lahmacun, Etli bread, pita, ravioli and pastries are among the most popular pastries of Turkish cuisine. In addition, a wide variety emerges when rice and pasta are included in this class.
Lahmacun and pitas are usually baked in restaurants. Due to the popularity of these dishes, lahmacun and pide parlors specializing in this field have emerged. Pastries can be prepared both at home and in restaurants. The pastries, which have many varieties, can be prepared by baking or frying. There are also patisseries specializing in pastry. Ground beef, cheese, potatoes and spinach are among the most common pastries. Homemade pastries are prepared using ready-made phyllo or flour phyllo. Su pastry, which is very difficult to prepare, is a type of pastry that should be used after the phyllo is boiled in water.

Turkish Beverages

In addition to carbonated drinks and fruit juices consumed all over the world, Turkish cuisine also has its own drinks. Ayran, which is made by diluting yoghurt, is a drink unique to Turkey.

In addition, boza, kefir, turnip juice and sherbet are among Turkey's unique cold drinks.

Turkish coffee and Turkish tea occupy a special place among the hot drinks. Turkish coffee is prepared by cooking coarsely ground coffee in long-handled pots called cezve. Turkish coffee, which has gained worldwide fame, is served in small glasses called cups. Turkish tea is a hot beverage that sits on the throne of coffee in terms of being preferred today. It is prepared from powdered tea using two pieces of teapot or samovar. It is served in thin-waisted tea glasses. Turkish tea has also gained a worldwide reputation due to its preparation method. Among alcoholic beverages, raki is the most preferred drink in Turkish cuisine. It is obtained by distilling alcohol obtained from grapes with anise seed two or three times. It is a historical alcoholic drink of Turkish cuisine that dates back to ancient times. Although raki is far behind, beer and wine are also gaining popularity. Turkish wines prepared using local grapes have started to make their names known in the world in terms of taste and diversity.

Turkish Desserts

Turkish cuisine is a very rich world cuisine in terms of desserts. Turkish desserts show a wide variety. They have a wide range of pastry desserts such as baklava, kadayif, künefe, lokma, milk desserts such as pudding, keşkül, cauldron, rice pudding, compotes and compotes, revani, halva, asure and pumpkin dessert.

Some desserts in Turkish cuisine: Baklava, Şekerpare and Şöbiyet. Baklava is among the most well-known desserts of Turkish cuisine. It is prepared by adding hazelnuts, walnuts or pistachios between very thinly rolled phyllo and then cooking it and sweetening it with a syrup. Wire kadayif, on the other hand, is prepared with dough, which is sold in very thin strings, and is filled with similar fillings into baklava and fried in the oven, then sweetened with sherbet.

Milk desserts are prepared by boiling milk with sugar and solidifying it with starch, rice or rice flour. Kazandibi, on the other hand, is an interesting Turkish dessert obtained as a result of caramelizing the dessert obtained after being prepared like pudding, by frying it on a tray. Chicken breast is also a milky dessert, it also contains the breast part of finely shredded chicken meat, in addition to these ingredients.

Semolina is used in the production of some desserts such as Revani and Semolina Halva. Ashura, which has a special place among religious beliefs in Turkey, is a dessert prepared using many herbal ingredients such as wheat, raisins, beans and chickpeas. Pumpkin dessert is prepared by cooking pumpkin with sugar. It is a dessert unique to Turkish cuisine, which is preferred in autumn and winter months.Maraş tattoo ice cream is made from the milk of goats fed from the skirts of Ahır Mountain.

Milk heated to 90 °C is purified from micro-organisms. Later, sugar is added to the salep collected from the Ahir Mountain first. This mixture, which is thoroughly mixed, is served for consumption after it is cooled to -6 ° C after resting for 6-8 hours.

FRENCH CUISINE

There are many reasons why French cuisine is so extensive and well-established. However, we can say that the basis of this success is attributing an artistic value to the pleasure of eating and cooking in France. French food is considered successful when it can appeal to both the eyes and the stomach at the same time. While cooking, French chefs aim to reveal the hidden flavors of even the most ordinary ingredients. In short, French dishes are prepared by chefs with artistry meticulousness, my chef.

One of the main secrets of the success of French cuisine is its deep-rooted history. In 1533, the heir to the throne of France II. The marriage of Henry and Catherine de Medici, the daughter of one of the oldest families in Italy, greatly enriched the French culinary culture. Because while Catherine de Medici moved to France, she brought her private chefs with her and brought Italian flavors to the country. The food culture of France was also affected by this change.

Chef Marie-Antoine Caréme, who became famous throughout the country during the Napoleonic Bonaparte era, also contributed a lot to French cuisine. Caréme, the inventor of French Haute cuisine, focused on reducing unnecessary decorations in banquet dishes, increasing food variety and balancing presentation. He categorized the sauces, cooking techniques and organizational structure in French cuisine. Béchamel sauce, velute sauce, hollandaise sauce, tomato sauce and espagnole sauce are the five most basic sauces of French cuisine.

He has published works that provide important information in every field from food services to presentation techniques. All these works earned him the title of "King of Cooks, Cook of Kings" and brought French cuisine to a much simpler and more systematic point. With the law enacted in the country in 1786, establishments of businesses selling food for profit, that is, restaurants, were allowed. Especially after the French Revolution, with the palace cooks opening restaurants, the number of popular businesses in Paris increased day by day. In this way, the French stepped into the institutional part of gastronomy much earlier than many other countries.

We can easily say that all these factors affect the success and prestige they have today.

At the center of the French culinary culture is the appearance, taste and smell of the dishes. Dining tables in French houses are decorated in a simple style. Showy plates and decorative items are given as little space as possible. While paper napkins are not preferred, cloth napkins are chosen among simple designs. Flowers are not usually placed on the dining tables. Because odors are not desired to suppress the aroma of the food or to overshadow the enjoyment of the meal.

The French eat lunch and dinner savory, often spread out over a long period of time. However, the situation is the opposite for breakfasts, fast and simple meals are preferred. In fact, the typical French breakfast often consists of croissants and doughnuts, accompanied by a cup of coffee or hot chocolate. Traditional French habits include drinking coffee and eating bread or cake after lunch. However, since being hungry is thought to increase the pleasure of eating, the idea of snacks is not considered very warmly.

The origin of the terms used in gastronomy is also France. Numerous terms, such as à la carte, bain-marie, chef, confit, démiglas, fusion cuisine, mirpua, patechu, and ratatuy, have been borrowed from the French for cross-cultural interaction.
When it comes to French cuisine, it is impossible not to mention cheese and wine. Today, the number of registered French cheeses is more than a thousand. Already, wine and cheese production is generally regulated by law. In this way, it is aimed that only the highest quality wines and cheeses reach the kitchens of consumers.
Traditional food in France may differ from region to region. For example, while game meat is consumed mainly in the regions of Alsace and Lorraine and Champagne, seafood is preferred in regions close to the coast such as Normandy and Bretagne. In the southwest of France, duck confit, foie gras and pate come to the fore.

The variety of flavors of French cuisine equips dinner tables with countless options. However, we can say that dinners are generally in a ceremonial atmosphere. Dinner usually consists of three parts: hors d'oeuvre or soup, main course and dessert. Cheese is used as a complement to the main dish and is often served with a salad. Bread is indispensable on the table, wine or mineral water is drunk with the meal. The number of dishes can increase considerably on special occasions or at crowded tables. So, which famous French dishes are the leading part of dinners? Let's take a closer look at some of these dishes.

French Soups

The recipe for onion soup, the most famous soup of French cuisine, dates back to the 18th century. The main factor that makes this soup special is that the onions are caramelized over low heat without using any sugar. Meat or bone broth is used to make the soup.

Prepared by adding vegetables such as carrots, potatoes and mushrooms to fish broth, bourride soup is served with aioli sauce and lemon. Although it is not a very common option in French restaurants today, it still has an important place at home tables.

Petite marmite is also a very famous and well-established French soup. It is prepared by cooking broth and vegetables together in earthenware pots, and beef and marrow are also added. It is mostly served in earthen pots and accompanied by toasted bread slices.

French Meat Dishes

It is not surprising that France, the primary meat consumer of the European Union, is also quite competent in meat dishes. In addition to red and white meat and fish dishes, foie gras, frog legs and snails are also consumed in French cuisine. As a result, there is a wide range of options in terms of meat dishes. If you wish, let's list the most famous of these options together.

Boe, one of the most cooking dishes in France, is prepared by cooking fresh vegetables in the kitchen to be seasoned and flavored in the kitchen water.

Confit is a freshly consumed meat dish, especially from France. Duck meat cured in salt is "cooked in its own fat and consumed after waiting for about 1 day.

Châteaubriand, one of the French cuisine, is also in the preparation stage from the details of the tenderloin. Meat is grilled after training and different sauces are served.

Chicken liver pate is one of the famous dishes of French cuisine. After soaking in milk and salt for about one night, chicken livers are cooked with caramelized onions, marbles, thyme, garlic and spices. Cooked meat is crushed and mixed with cream.

Coq au Vin comes from a French symbol with wine. Rooster meat and vegetables are sautéed and then cooked in wine for about two hours.

French Desserts

There are delicious desserts that the French brought to the world cuisine. Cream caramel with its light flavor, souffle famous for its fluid texture, eclairs that have become the stars of patisseries, mousse with foamy consistency, crème brulee, a favorite of caramel lovers… All of them are desserts that originated in French cuisine and spread all over the world. In addition, desserts such as Pots dé Creme, tarte tartine, peach melba and madeleine are frequently consumed by the French.

ITALIAN CUISINE

Italian cuisine has a deep-rooted history that has been developed with the influence of Etruscan, Ancient Greek, Ancient Roman, Jewish and Arabic cuisines dating back to the 4th century BC. The food, beverages and ingredients spread throughout the country vary according to the regions and form the basis of the Italian food culture. It is possible to see the trio of tomatoes, mozzarella cheese and basil in green, white and red colors associated with the Italian flag in almost every dish, from pizza to pasta.

Italian food; It has a culinary culture that includes fruits, vegetables, meat and delicious sauces. In general, the dishes are prepared simply and quickly, while the quality of the ingredients is important, which Italian chefs are particularly proud of. While cheese and wine culture are the most important parts of the cuisine, olive oil, basil, tomato and balsamic sauce are indispensable.

Italian cuisine, which varies according to regions and even cities; While it is shaped by fish, potatoes, corn and cheese varieties in the north, it becomes richer with vegetable-based local flavors such as olives, artichokes, eggplant, capers, sardines and anchovies as you go south. Throughout the country, tomato sauce is indispensable for both pasta and pizza.

Everything from fashion to architecture, lifestyle to culture has a style in Italy, and this style is also reflected in its food. For international students who come to the country to study, Italian cuisine is full of dishes to suit everyone's taste. It will be very fun to study in Italy, the homeland of pasta and pizza, which are among the foods most consumed by a student, whether at home or abroad. Because you are surrounded by small businesses where these foods are sold.

Italy; It is a unique country known for its rich culture, historical heritage, art, colours, vitality and warm people. As a matter of fact, this richness will be reflected in the dishes, as there is no one who does not know the world-famous Italian pizzas, pastas, cheeses, wines and coffees. Those who live in Italy or go for education know that there is no general Italian cuisine. Every region, city, town and village in the country has its own unique eating habits and flavors.
The pizza, which started to be consumed as an indispensable taste of poor Italian families, first gained world fame in 1889, when the Queen of England Margherita tasted the pizza prepared with mozzarella, tomato, basil and thin dough.

Pastas in Italy; Corta, meaning short, and penne, farfalle, rigatoni, and lunga, meaning long, are also divided into spaghetti, linguini, and bucatini.

The average annual per capita consumption of pasta in Italy is around 30 kilograms, and it ranks first in both production and consumption in the world.

For Italians who prefer to drink cappuccino and caffelatte in the morning, after 11 o'clock is espresso time. Contrary to what you might think, real Italian pizza has thin crust and there are pizzerias you can find throughout the country.

In Italy, salads are eaten with bread as a meal, not as a side meal or appetizer, and the most famous is insalata caprese, where tomatoes and mozzarella are arranged in slices.

The most interesting Italian food is carpaccio, a very thinly sliced raw sirloin served with mustard, oil and lemon sauce, named after the city of Venice.

Italians place great emphasis on Sunday lunch, when the whole family sits at the table, and the television is always off. Indispensable for the tables are wine and lots of laughter. You can find different places to eat in Italy that suit both your budget and your taste buds. Restaurants are a bit expensive places where you can find all meals except pizzas. Trattorias are more affordable small businesses that serve whole food, run by families. Pizzerias are the places where you can find all kinds of pizzas and those cooked in wood fire.

Italy has an important olive oil production potential in the world. In the country where salads, fresh fruits and vegetables are consumed in abundance, fried foods are surprisingly popular. In the country where very little processed food is used, many foods from artichokes to eggplants, from cheese to seafood are consumed by frying.

Italian Soups

Stracciatella, Hearty Minestrone Soup, Pasta Fazool, Tuscan Tomato Bread Soup with Steamed Mussels Mixed, Vegetable and Farro Soup, Sicilian Meatball Soup, Lentil and Garlic-Sauce Soup, Chunky White Bean Soup with Pan-Fried Salami Ligurian Seafood Soup, Spinach and Egg Pasta Soup, Fava Bean Paste and Fagioli, Grappa Creamy Chestnut Soup, Tuscan-Castle-and-Squash Minestra

Italian Cuisine Meat Dishes

Beef and pork are used in meat dishes of Italian cuisine. There are hundreds of meat dishes such as sliced venison, cured cold cuts, lamb stew crowned with cheese and eggs, lamb chops, pork loin, roast beef, barbecue or rare steak, pork chop, and boiled beef.

Italian Cuisine Pasta Types

Undoubtedly, the crown of Italian cuisine is pasta. Italian cuisine, which has 600 types of pasta, is the richest cuisine in the world in terms of pasta. Italian cuisine pasta recipes are too numerous to count.
Pastas prepared with a wide variety of cheese and sauce have become the favorite flavors not only of Italians but also of all nations of the world. The most famous pastas are spaghetti prepared with various tomato sauces, delicious lasagna prepared with minced meat, sauce and spices, tortellini pasta prepared with cheese varieties and delicious sauces. It has world-famous pastas such as Spaghetti Bolognese, Spaghetti Carbonara, Fettuccine Con Salmone, Fettucine Alfredo.

Italian Cuisine Sauces

Italians, who are very fond of sauces, use pepper, tomato, garlic, artichoke, olives and olive oil abundantly. The world-famous pesto sauce is made from a mixture of olive oil, basil and pine nuts or walnuts.

Italian Cuisine Desserts

Cannoli, Tiramisu, Gelato, Torrone, Panna Cotta, Zabaglione, Casatta with Stuffing are among the most famous Italian desserts. Tiramisu is one of the most popular Italian desserts in our country.

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TURKISH CUISINE

Turkish Saups

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"WORLD CUİSİNES"

Havva Özdoğan

Turkish cuisine is the national cuisine of Turkey, influenced by Balkan and Middle Eastern cuisines. It has rich food reservoirs in different regions. Turkish cuisine includes soups, meat dishes, vegetable dishes, pastries, and beverages. French cuisine is known for its artistic value and focuses on revealing the hidden flavors of ingredients. It includes a wide variety of dishes such as soups, meat dishes, vegetable dishes, pastries, and beverages. Italian cuisine is famous for pasta, sauces, desserts, and beverages. Mexican cuisine uses corn, chili, beans, and various spices. It includes soups, meat dishes, desserts, and beverages. Russian cuisine is meat-based and includes soups, meat dishes, vegetables, seafood, and desserts.

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