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Although downgraded with the westernised Kebab and chip shops
in the west, and the quasi-Turkish cuisine in the back streets
of London's east end, Turkish food is still regarded as one
of the greatest cuisine's in the world and Turkey preserves
much of its culinary heritage. Its climate and geography have
allowed a huge range of homegrown produce, from peppers, tea
to melons and fresh fish which are all experienced in the
diverse cooking. Ancient Ottoman laws on food freshness have
stayed in the culture and leftovers are uncommon in any household.
Because of it unique trading position, cuisine's from cultures
all over Africa, Europe and the Middle East provide the basis
for this historic high meets low food. Nomadic lifestyle owes
much to the food history, in particular the traditional
kebab, which would have been roasted over an open camp
fire in the hills. Bagels have become an essential
food staple since Turkey’s economic collapse.
Mezes
The Meze is the appetiser or starters which begins the meal.
They are used to accompany alcohol, and a menu which serves
mezes almost undoubtedly serves alcohol as well. The meze
shows off the skill of the chef, and are both hot and cold,
often served like an Indian Thali on a large dish with a small
portion of everything. Stuffed vine leaves, humus, circassian
chicken, Manti (filled pasta), pureed aubergine, Kofte (spiced
lamb meatballs), Borek (filled pastries) and mackerel stuffed
with pilaf are all menu favourites.
Fish Sandwich
At $1 US, a fish sandwich is a more expensive treat that
most street food, but delicious. They are prepared on the
shores of the Bosphorus river. The fish is cooked over an
open fire on boats which are moored on the shores of the river
and tourists queue throughout the day and night for a taste
of this extra special "fast food".
Turkish delight
Known as Rahat Loukoum ("rest for the throat")
or just Lokum, this thick jelly confectionery is popular
in both the middle east and the western world and was inherited
from Persia, although its one of Turkey more modern creation
and is thought to originate from the 18th century. The name
Lokum has been translated as "food of contentment"
or known in the west as Turkish delight. It is made from corn
starch, gelatine sugar, honey and fruit juice and is often
tinted pink or green and flavoured with rose, banana, and
even aubergine liqueur. Chopped almonds, pistachio nuts, pine
nuts and hazelnuts are often added and when firm it is cut
into squares and covered in a mountain of icing sugar. It
keeps fresh for up to 6 months and is usually kept in the
house for guests and treats.
Quick Recipe for Turkish Delight.
Bring ½ cup of cold water, 1 cup sugar and the grated
rinds of one orange and one lemon or lime to the boil.
When boiled, add 2 tablespoons of gelatine dissolved in warm
water and simmer for 15 minutes.
Remove from the heat, stir in 2 tablespoons of a blackcurrant,
lemon or red currant jelly, the juice of the orange and lemon
or lime. Add additional flavouring or nuts if required.
Pour into a shallow, square wet tin and chill until set.
When firm, cut into squares using a hot knife and toss pieces
into icing sugar and eat immediately or store in an airtight
container.
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