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Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture.
TURKS IN CENTRAL ASIA Before 11th Century
The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine.
Meat Consumed
Horse meat (Horse meat is high in calories therefore gives energy, especially used for celebratory occasions, and also the beginning of spring.)
Mutton
Goat meat
Beef
Dairy Consumed
Butter
Kumiss
Yoghurt (Yoghurt plays a very important role within the Turkish cuisine and is used in many different forms)
Yoghurt
Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world.
Yufka
The thin flat bread, yufka, has been an important staple for the Central Asian Turks. Made with flour, water and salt it is stretched thin and cooked on both sides on a thin metal sheet over a woodfire. Then dried and stored. This bread was easy to make and did not require leavening therefore it was very simple to make. Turks would carry the light bread along with the metal sheet with them, therefore they were known to carry their ovens on the back of their horses. When eating meat, the cooked meat would be placed inside “yufka” and rolled to make the first examples of a wrap in history. Wrap in Turkish is called “dürüm” which comes from the verb “dürmek” meaning to roll, as the bread is rolled.
TURKS IN CENTRAL ASIA Before 11th Century
The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine.
Meat Consumed
Horse meat (Horse meat is high in calories therefore gives energy, especially used for celebratory occasions, and also the beginning of spring.)
Mutton
Goat meat
Beef
Dairy Consumed
Butter
Kumiss
Yoghurt (Yoghurt plays a very important role within the Turkish cuisine and is used in many different forms)
Yoghurt
Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world.
Yufka
The thin flat bread, yufka, has been an important staple for the Central Asian Turks. Made with flour, water and salt it is stretched thin and cooked on both sides on a thin metal sheet over a woodfire. Then dried and stored. This bread was easy to make and did not require leavening therefore it was very simple to make. Turks would carry the light bread along with the metal sheet with them, therefore they were known to carry their ovens on the back of their horses. When eating meat, the cooked meat would be placed inside “yufka” and rolled to make the first examples of a wrap in history. Wrap in Turkish is called “dürüm” which comes from the verb “dürmek” meaning to roll, as the bread is rolled.
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