| Name of Food |
Key Ingredients |
Origin |
| Döner Kebab |
Lamb, Beef, Flatbread and Salad |
The Döner Kebab is a delicany loved throughout the world. Originally the only meat used in the Döner was lamb. It was popularised by Turkiye during the Ottoman Empire |
| Açma |
Flour, Sugar, Salt, Yeast and Yogurt |
Açma is a type of traditional Turkish pastry, that has been made for centuries. Açma is a very popular treat amongst locals and tourists being sold in every bakery around Turkiye |
| Lokum |
Cornstarch, Sugar, Lemon, Rose Water and Gelatin |
Lokum most commonly known around the world as Turkish Delight is a very popular sugary cube dessert made in Turkiye.It was invented by Bekir Affendi an Ottoman qadi who arrived from Anatolia to Istanbul in 1777 |
| Dolma |
Lamb, Grape Leaves, Rice and vegetables |
Dolma is very much considered Turkiye's national dish. It consists of a wide range of vegetables stuffed inside grape leaves with meat often being lamb or beef. It was popularised throughout the Muslim world during the Rise of the Ottoman Empire and is said that the stuffed leaves were fist made in King Khusrow's court in the early 7th centuary
|
| Manti |
Flour, Eggs, Olive Oil, Beef and Onions |
Manti are traditional Turkish dumplings that are stuffed with ground beef and onions. Most typically, the dumplings are topped with a yoghurt and garlic sauce. In the thirteenth century, nomadic Turkish tribes carried it over from Central Asia. |
| Baklava |
Flour, Pistachios, Butter, Sugar and Lemon |
With layers of thin phyllo dough interwoven with chopped nuts and covered in a sweet, sticky syrup. A dessert whose origin and invention are disputed by many nations, baklava has long transcended boundaries, regions, and ethnic groupings. It is most likely Assyrian in origin and dates to the eighth century. It then expanded throughout the area and into Greece. |
Turkish cuisine has evolved continuously in direct relation to the large geography that the Turks have inhabited and the foods the land have provided, which have allowed Turks to establish a very rich and varied eating culture.
The Turks of Central Asia raised animals for a living. They migrated and settled in Anatolia to begin a new life when the living circumstances there grew unacceptable. The Anatolian Seljuks were the most important power to emerge in Anatolia. Seljuks encountered a variety of fresh and unusual ingredients and integrated them into their own cuisine. The use of new ingredients and culinary techniques made the formerly straightforward meal more intricate.
The Sufi ideology was founded by the Muslim saint and leader Mevlana Celaleddin Rumi, who is renowned for his poetry and wise sayings. The kitchen was the most significant location in Sufism thought. In reality, there are rigorous examinations that applicants to the Dervish Lodge must pass in the kitchen before acceptance. They were evaluated throughout this period for their endurance, patience, and obedience.