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5 unusual facts about Turkish Cuisine


Bitter orange

In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region.

Byzantine cuisine

The resulting melting pot continued during Ottoman times and therefore modern Turkish cuisine, Arab cuisine, Greek cuisine and Balkans cuisine are all almost identical, and use a very wide range of ingredients.

Kıymalı

Kıymalı is used to define several Turkish dishes.

Lower Clapton

The shops and restaurants on Chatsworth Road reflect the diversity of the surrounding streets - offering African, Turkish, Asian and Caribbean produce alongside butchers, bakers and greengrocers.

Perdeli pilav

Perdeli pilav is a Turkish food of rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds.


Grape leaves

Grape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, Armenian cuisine and Vietnamese cuisine.

Yuvarlak

In the Turkish cuisine the dish is called Sulu köfte, Ekşili köfte or Terbiyeli köfte, depending on the regions of the country.


see also

Filo

Meat: called Kreatopita in Greek cuisine, Kıymalı börek or Talas böreği (with diced meat and vegetables) in Turkish cuisine, Burek in Bosnia and Herzegovina, Croatia, Serbia and elsewhere.