We only one class for this half month due to the fall break, but the quality and content of our last class are really high and interesting. The teacher introduced us to many delicious foods in Turkey and used those foods to make conversation with us in Turkish to help us revise all the words and grammar we learned before.
Turkey sits at the crossroads of east and west and Turkish food is a mixture of cuisines that has resulted in some of the finest dishes in the world. Traditional Turkish food is among the richest cuisines in the world. The variety of Turkish cuisine comes from a rich culinary history and culture due to its prime location on the cusp of both western and eastern worlds. Turkish food is considered one of the world’s three main cuisines and it sits aside the Chinese and French traditions.
I also did some research after class about the historical development of Turkish food, which I found is interesting. The journey of Turkish has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled. The culinary culture of the Ottoman Empire was divided into palace kitchens and public kitchens. Beginning with reform in the Republican period, the impact of foreign cuisine has been observed in Turkish cuisine. The food culture differs from region to region as well. Such diversification and variety create today’s famous Turkish food which, according to what my teacher said in class, never lets anyone disappointed.
Menemen
This traditional Turkish breakfast item is scrambled eggs cooked in sautéed vegetables and served hot with bread. Dip it, spread it, or spoon it up.
Köfte
A Turkish staple, köfte is balls or patties of ground beef or lamb, and can be served stewed, in sandwiches, over salads, or plain with yogurt.
Mantı
Mantı might remind you of ravioli at first sight, but the traditional Turkish dish is completely unique in taste and texture. Small beef or lamb dumplings are boiled or fried and served with yogurt or butter, and often accompanied with a range of spices.
Kuzu Tandır
The meat for this popular lamb dish is traditionally hung and slow-roasted whole, and it often served with rice or potatoes, and yogurt.
Lahmacun
This flat and crispy bread is traditionally topped with minced meat, salad, and lemon juice (though the above is a beetroot vegan option!), and can be wrapped, folded in half, or pulled apart to eat. Cheap and available on any street corner, it's the perfect light lunch or snack while touring.
Börek
Turkish savory pastry comes in many varieties, most popularly filled with minced meat or spinach and cheese. Börek can be rolled, served as puffs, or layered like lasagna, and served for breakfast, lunch, dinner, or snack. Any way you have it, börek is always flaky and delicious.
Baklava
Nutty, syrupy, pastry dessert is never better than when served in Turkey. Often topped in ground pistachios, baklava is sweet and unique, and should be eaten fresh!
Lokum
Lokum, or Turkish Delight, is a nougaty dessert served with a variety of flavors and fillings and often topped with powdered sugar. It's always best fresh, as pre-packaged versions tend to go too light on the fillings and too heavy on the sugar, drying it out.