God created man, man created Turkey, and Turkey created cuisines for which gluttony can’t be a sin. Rich and savory, not spicy particularly – the delicacies among the Turkish foods have been littering the menus of restaurants all over the world. Heritage of the Ottoman cuisine, a traditional Turkish food menu infamous for its meat-full skewers, but there is a lot more to it. Be it main course, desserts, appetizers, or juices; Turkish dishes will surprise your taste buds in a manner that not you’ll be amazed, but you’ll want more of it. Hence, from the whole big world of Turkish delicacies, we bring to you a complete menu for everyone’s choice. Turkish food is more than just koftas, kebabs, and doners. You may not be able to pronounce the name of the dishes but you are going to love the taste of it.
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.
Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor.
The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions.
The other version of the famous köfte is made by dipping the meatballs in an egg and flour batter and frying them to perfection.
Ayran (Turkish yogurt drink)
Ayran is a refreshing yogurt-based drink unique to Turkey. This chilled, salty, and slightly sour beverage has been around for centuries and is a traditional way to beat the heat.
Ayran is a popular drink in Turkey as it pairs well with many Turkish dishes, including meat dishes, kebabs, gözleme, börek, lahmacun, and pide.
You can find packaged ayran in nearly every restaurant in Turkey, but the best places to get your hands on this authentic Turkish beverage are the ones where they serve up homemade, foamy glasses of this drink! “Yayik ayran” usually refers to homemade ayran.
You can make ayran with any yogurt you have at home. Mix yogurt and salt together, then slowly add water until you reach the right consistency.
Pide refers to boat-shaped flat bread baked in a brick or stone oven. It’s similar to pizza and can be topped with any number of ingredients like cheese, onion, pepper, tomato, sausage, and egg.
Pide is considered an important component of Turkish cuisine and can be found everywhere, from sit-down restaurants to street food carts.
Mantı: Mini Ravioli
Imagine meat-stuffed miniature raviolis! That’s what Mantı is– boiled or fried beef/lamb dumplings accompanied by a various range of spices. It is the Turkish version of Italian dishes that you will definitely find pleasing to your taste buds. the spiced ground meat will just melt in your mouth and the garlic tomato sauce just tastes so good with the raviolis. It is a traditional Turkish dish that is made in every household with love. This is a popular Turkish food in India.
Künefe is a traditional Arab cheese pastry. The unsalted cheese in between the two layers of kadayıf is the essence. Kadayıf are thin fibers of dough, a simple mix of water and flour. It is served warm because it is freshly baked and soaked in syrup.
This Turkish dessert has an amber color and is dressed with the grounded pistachio on top. The cheese melts inside and when you take a bite you sense different textures, such as the soft cheese and the crusty dough. I also like the way the cheese sooths the heavy sugary taste.
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.
Turşu is the common name for a variety of Turkish pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months.
The tradition of pickling dates back thousands of years, when fresh vegetables were preserved over the year for consumption in the winter months. Turşu is often served as an appetizer, while turşu suyu–the flavorful pickle juice–is often served as a refreshment on hot summer days.