Turkish food dishes
Traditional Turkish Food
Traditional Turkish food consists of locally sourced seasonal fruits and vegetables, lots of fresh meat that is locally farmed and fresh fish either straight out of the sea or sourced from a local fish farm. Turkish food is healthy, nutritious and exceptionally tasty. Traditional Turkish food is always nicely presented, looks appetising and is very colourful.
In a Turkish restaurant you will always be served with some flatbread and garlic butter before your meal. In some Turkish restaurants, you may also get some chilli salad, which is known as ezme as well as a yogurt and mint dip. The flatbread served in Turkish restaurants is a “tear and share bread” and makes an excellent starter for the main course of Turkish food. When cooking Turkish food at hom you can replicate this by making a large chapati.
The flatbread is large and I find there is no need for a starter, although those with larger appetites may disagree.
Bread is a staple part of the Turkish diet and it is a part of all traditional Turkish food dishes. As well as the flatbread there are many other types of bread in a variety of different shapes and sizes and coated with a variety of different seeds. Turkish bread is always exceptionally fresh and is very tasty. Turkish bread is also very cheap.
A favourite bread dish made in Turkey is the traditional Turkish pizza, which is nothing like the Western world pizzas most of us are familiar with. If you go to Turkey you simply have to try one of these pizzas as they are simply delicious.
When it comes to vegetables, Turkish food will consist of what is in season. Typical vegetables used in Turkish food recipes include aubergine or egg plant, tomatoes, peppers, onions, chillies, lettuce and potatoes. Even though traditional Turkish food contains a lot of pepper and chillies Turkish food is seldom too spicy, although certain dishes do provide a bit of a kick. Turkish food recipes use seasonal vegetables in all kinds of dishes. Turkish chefs will grill vegetables on the barbecue, casserole them in clay pots, boil them in stews or simply serve them raw.