Delicious Turkish Dishes You Should Prepare Soon!
You might know Turkey for its delish kebabs, but this famous dish is only the tip of the iceberg as far as Turkish cuisine is concerned.
Covering more than 300,000 square miles, the diverse and rich food of this European gem is mostly due to its unique landscape.
Plains and plateaus of fertile soil formed by volcanoes that are now extinct, mountains covered in snow, and rivers with fast-flowing waters lend themselves to a varied and rich table.
It includes central Anatolia’s hearty pastries, the Mediterranean Coast’s dishes based in olive oil, and the southeast and east’s subtle spicy flavors, just to mention a few.
Traditional Turkish cuisine relies less on seasonings and more so on flavorsome fresh ingredients kneaded, rolled, shaped, then cooked to perfection with dedication, care, and passion.
Turks are such big food lovers that they even have songs about it.
While kebabs are always a favorite, it wouldn’t hurt to try other Turkish foods, such as the following:
Ezogelin Corba
Legend states that Ezo, an unhappily married woman, dreamed up this dish while trying to win over the heart of her mother-in-law through her stomach.
Ezo concocted a zesty soup composed of domato salca or tomato paste, red lentils, grated fresh onions and tomatoes served with dried mint and sprinkled with pul biber or chili flakes on top.
Although it was unclear if it worked, ezogelin continues to be a choice of food for soon-to-be brides.
Inegol Kofte
In Turkish cuisine, there is so much more to meatballs than just being balls of meat. Every style has its distinct history.
One style of meatball is Inegol kofte created by Mustafa Efendi. Unlike other types of Turkish kofte, Efendo used only breadcrumbs and ground lamb or beef with onions as seasoning.
Kisir
Kisir is a type of salad made from mint, parsley, garlic, tomatoes, and fine bulgur wheat. There are several versions from different parts of Turkey yet the one in Antakya includes pul biber and nar eksisi or sour pomegranate molasses.
Mercimek Kofte
Locals call mercimek kofte Diyarbakir, which is a vegetarian delight. Prepared using salt, fine bulgur, red lentils, scallions, aci biber salca or hot red pepper paste, tomato, crushed cilantro, and finely chopped onion, these are available in handy bite-sized servings.
You just need to pop one nugget of flavor in a lettuce leaf then squeeze some lemon juice on it before rolling it up and munching it away.
Piyaz
Piyaz salad of Antalya is one of the most popular dishes of this Turkish city, and its beans are its secret ingredient. These are not your usual butter beans and are instead the smaller version called candir taken from the name of the inland province where they are cultivated.
Flavorful and delicate, candir is combined with tahini thinned with a small amount of water, vinegar, lemon juice, olive oil, flat-leaf parsley, garlic, and salt. A soft-boiled egg in its traditional version is chopped up roughly and mixed before serving.
Shop at https://getbakkal.com/turkish-market-los-angeles/ and start prepping for these meals!