Tantalise your taste buds with Turkey on the tip of your tongue

The origins of Turkish cuisine can be divided into two categories: firstly, the Anatolian cuisine, which was originally born in Asia Minor, has a distinctly Mediterranean style and has many similarities with neighbouring Greece. The second is the Ottoman cuisine brought in during the Muslim rule in Central Asia, which is closer to the Arab style. The fusion of these two distinctive cultures over a long period of time has resulted in a unique Turkish food culture.

As the descendants of nomadic peoples, the Turkish diet is based on beef and lamb, with barbecue being the most common technique. The Turks like to add cheese, olive oil, yoghurt and honey to the cooking process. Yoghurt, black tea, beetroot juice and other beverages are often served with meals to ease grease and aid digestion. Turkish yoghurt has a thick, creamy texture and is often used for drinks, desserts and even dishes. The staple food is mainly bread and cakes, but rice is also eaten and sweets are preferred.

The Turks are very good at handling and cooking meat and are famous for their Turkish kebabs. The most distinctive is the Turkish rotisserie kebap, which is the most familiar form of kebab to tourists. Kebap became popular in Germany after the end of World War II due to the influx of Turkish labour into the country. After being modified in Germany itself, it became popular in all European countries. Kebap is also seen by many in Europe as a healthier fast food than, for example, McDonald's, due to its quick and easy preparation and the balanced combination of various nutrients.

Kebap focuses on grilled meat, which is marinated in a special sauce and cooked over a fire, then cut into pieces and served with seasonal vegetables such as lettuce, carrots, tomatoes and onions, topped with yoghurt/barbecue/spicy sauce and served with a main meal, sometimes with Chips. Depending on the staple, there are a number of different forms: firstly, rolled in pancakes; secondly, Arabic bread cut horizontally and sandwiched with a thicker vegetable sauce, a bit like a sandwich; thirdly, served straight on the plate with fries, a bit like fish and chips; and then there are a number of local fusion preparations. adana restaurant is the most famous of the Adana kebabs and is a must-try.

Menemen
This traditional Turkish breakfast is made from sautéed vegetables scrambled with eggs and is usually served with bread, which is delicious dipped, spread on bread or just scooped up.

Köfte
A Turkish staple, a meatball or meatloaf made from finely ground beef or lamb. It can be a stew, added to a sandwich or salad, or eaten with yoghurt.

Mantı
At first glance this dish looks a bit like an ordinary dumpling, but the traditional Turkish dish is unique in its taste and preparation. The veal or lamb dumplings can be boiled or fried and are usually served with yoghurt or butter and a variety of traditional spices. I tried them at hadi karaköy and they were delicious.

Döner Kebabı
Döner Kebabı is one of the most famous foods in Turkey and Europe, and has become a casual staple on the streets. German and Turkish immigrants often think of döner as a 'sandwich' of grilled meat, sauerkraut, peppers, tomatoes and onions wrapped in pastry, and indeed it is!
Ingredients: rotisserie meat (usually lamb, but also beef and chicken, pita and pancake bread etc.).

Börek
This is a common Turkish pastry with a relatively long history. Its rich variety and unique flavours can satisfy every taste bud. For example, the deep-fried multi-layered pancakes are popular for their ease of preparation, while the disc-baked pancakes are more suitable for heavy labourers or for entertaining special guests.
Ingredients: Yufka pasta sheets or filo dough, cheese (feta, kasar), minced meat, vegetables, etc.

Whether you are a carnivore or a vegetarian, you will find your own taste in Turkish cuisine! Come and experience Turkey on your food tour!