There is a long history of Turkish Cuisine dating back to the Ottoman Empire. Such a long history has given the Turkish culture a variety of recipes used for a myriad of occasions. For example, in Kayseri in the Central Anatolia region, about 10 hours South East of Istanbul, there are over 20 different ways to cook pastirma (the close cousin of our Pastrami). The twenty different recipes illustrate how cuisine influences Turkish culture. Looking closer, we see how much cuisine can influence religion.
Foods of Ramadan
Ramadan is a symbol of devotion as religious followers fast by not eating or drinking from dawn until dusk. Ramadan is the ninth month of the Islamic Calendar and Islamists fast for the month everyday from dusk until dawn.
A significant portion of Islamists spends time throughout the year in preparation for the upcoming month. Food is purchased in large quantities and is known as ramazanlIk. Such foods include meats like pastirma, sucuk, and kavruma (all meat products). Plant, vegetables and other ingredients are purchased such as dried Yufka (Turkish bread). All said ingredients were bought before the start of Ramadan and all flour, oil and sugar were bought weekly or daily to be known as ramazn tedariki (Ramandan Procurement). This became an older custom of individuals lending these ingredients to one another.
Once the meals are prepared, the meal to eat before the break of dawn is known as the Sahur and symbolizes the beginning day of fasting. It is important that this meal, the Sahur, be healthy and not rich as to sustain the individual throughout the day. The staples of this meal in Anatolia and Rumelia were gozleme and borek (types of breads). However, showing the distinct differences between regions, in Istanbul, such a meal would not be eaten for the Sahur. Instead, they would have Kashkaval cheese, neck meant and cold sliced tounge. After the Sahur, Islamists would say “yarrabi sana sukurler olsun” blessing the lord and signifying that they intend to fast for the day. The Koran would be read until the morning call to prayer, the namaz.
Once dusk is reached there is the breaking of the fast called the Iftar. During the Iftar, many individuals make sure they have expensive utensils and cooking ware. The most common drink to have during this time is the ayran which is a fruit drink combined with some teas.
At the end of Ramadan there is the “Sugar/Candy Feast” in which individuals take place in a “Bayram” (feast). This Feast of Ramadan was also prepared for during the middle of the Ramadan month. It ultimately turned into a big party where there were a plethora of sweets including homemade pastries including baklava, and kadayif. Overall this important religious fasting can be expressed through the various foods that Turkish Islamists eat and drink during Ramadan.
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