The cuisine of a country is a great heritage when it is capable of stirring emotions and remains in memory. During the cruise, the scents, the colors, the ingredients as well as the scenarios and local landscapes will remain impressed, because Turkey is able to offer a cuisine rich in flavors and delicacies. Turkish culinary art is the synthesis of a variety of dishes from different regions and telling the history of the country since the Ottoman tradition. Turkish cuisine is characterized by the wide variety of “meze”, appetizers, to start lunch and dinner. The main course is usually made of vegetables and legumes particularly tasty soups (corba), followed by grilled or roasted meat (kebab), meatballs (kofte) or chicken (tavuk), fish (balik) served with “pilaf” rice, surrounded by rich and colorful salads. Olive oil, yoghurt and spices, including cumin, are extensively used. The Turkish pizza or “pide” is offered in different versions and often enriches the main dishes. Among the traditional Turkish pastries, Lokum, made with sugar and starch with the addition of fresh or dried fruit, the Baklava, thin pastry filled with pistachios or walnuts and sweetened by honey syrup, Sutlac, cream of rice and milk cinnamon, are the most popular.
Grilled Kofte for 6 people:
750 grams of minced of sheep and / or beef lean meat, 2 slices of bread, 1 onion, 1/2 tablespoon of pepper, 1 of cumin, 2 of olive oil and salt.
Soak the bread slices in water and, after having pressed, crumble them. Add chopped onion, cumin, pepper and finally the meat, stirring everything carefully. Shape into the size of a walnut balls and then mash them between your palms giving them an oval shape. Sprinkle them with olive oil and grill, or fry them in a pan and serve with a side of grilled vegetables, yogurt and / or pilaf rice.
Pilaf rice for 4 people
3 cups of rice, 3 tablespoons of olive oil, 3 cups of water or broth, salt to taste.
Wash the rice and drain, heat the oil in a saucepan and add the rice, water or broth and salt. Stir well and close the lid. Cook on high heat first and then slowly for 15/20 minutes until the water is absorbed. Turn off the heat and let stand for 15 minutes and serve.
AFIYET OLSUN! (good appetite)