Turkish Cuisine

Turkish Cuisine Turkish cuisine is inherently healthy and highly seasonal, with many dishes being built around the multitude of fresh produce available.

Fresh fruit and vegetables, eggs, dairy, and meat are produced throughout the country, ensuring highly nutritious and

MantiThe most popular type of manti, small squares of dough with various fillings, are those made in Kayseri.This centra...
06/13/2022

Manti
The most popular type of manti, small squares of dough with various fillings, are those made in Kayseri.
This central Anatolian version contains a spoonful of mince sealed into a small parcel, but they use cheese elsewhere. The manti are dropped into boiling water and topped with yoghurt and pul biber (chili flakes).
Legend has it, a good Turkish housewife can make them so small that 40 fit onto one spoon.

Cag kebabThe people of Erzurum take their meat very seriously. So much so, they're prepared to wait more than 12 hours f...
06/08/2022

Cag kebab
The people of Erzurum take their meat very seriously. So much so, they're prepared to wait more than 12 hours for a sliver of hot and tasty lamb cag kebab.
First the meat is smeared with a mix of onions, salt and black pepper and left to marinate for half a day. Then it's fed onto a long skewer and cooked horizontally over a wood fire.
Divine on its own, cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion and long thin green peppers called sivri.

Yaprak dolmaIn the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tom...
06/05/2022

Yaprak dolma
In the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tomato paste, olive oil, black pepper, salt and water.
A spoonful of this mixture is placed on a vine leaf, folded in and carefully rolled by hand into neat little cylinders.
While leaves are sold at most street markets, the best ones come from a neighbor's tree, usually picked at midnight.
Yaprak dolma are part of Turkish Aegean cuisine and sometimes include a pinch of cinnamon in the mix, a nod to the Rum people, Greeks born in Turkey.

Ezogelin corbaAccording to legend, this dish was dreamed up by an unhappily married woman named Ezo who was trying to wi...
06/03/2022

Ezogelin corba
According to legend, this dish was dreamed up by an unhappily married woman named Ezo who was trying to win over her mother-in-law via her stomach.
She concocted a zesty soup consisting of red lentils, domato salca (tomato paste -- sweet or hot), grated fresh tomatoes and onions, served with dried mint and pul biber (chili flakes) sprinkled on top.
There's no proof it actually worked, but just in case, ezogelin (which literally translates to bride Ezo), originating from a small village near Gaziantep, is still the food of choice for brides-to-be.

Iskender kebabLocated in northwest Turkey, Bursa is famous for three things -- silk, the ski fields of Uludag and a type...
05/28/2022

Iskender kebab
Located in northwest Turkey, Bursa is famous for three things -- silk, the ski fields of Uludag and a type of kebab called Iskender.
Apparently a gentleman of the same name first cooked this dish for workers in the city's Kayhan Bazaar back in 1867.
Thin slices of doner meat are reverently laid over pieces of plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter and served with a portion of tangy yoghurt, grilled tomato and green peppers.

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