As a small introduction into Turkish cuisine, we would like to introduce you to three wines that are an indispensable part of the Turkish wine landscape: Yakut, a red wine; Cankaya a white wine; and Lal, a rosé.
This deep burgundy-red, heavy wine with a full, rounded flavour of cherries and spices is an indispensible part of the Turkish wine list. It is made from Öküzgözü, Bogazkere, Carignan and Alicante grapes and goes excellently with meat dishes but also with tuna fish or cheese.
This pale yellow wine with an elegant and balanced flavour of lemon and grapefruit is made from Narince, Emir and Sultaniye grapes.
Goes excellently with fish, seafood and cheese. Serving temperature: 6-8°C, storage: 4 - 5 years.
This wine, the colour of pomegranate blossoms, with a light, fruity flavour of strawberries and mulberries, is pressed from Calkarasi grapes. It goes very well with meat dishes, but also with tuna and swordfish.
Like French and Chinese cuisines, Turkish cuisine is one of the great world cuisines and has a long history. Its origins go back to the nomadic cooking traditions of the Turkic people, enriched by Arab, Indian and Persian influences as well as Mediterranean cuisine.
We would like to give you a brief look into the important elements of Turkish cuisine.
Bread - Ekmek
A meal without bread is unthinkable in Turkey, and often that bread is baked in a stone oven.
A thick, soft flatbread (pita bread) made of leavened dough that is offered in specific places (pide lokantasi), often broiled with cheese, minced meat and other ingredients.
Is the name used for grilled meat that is minced, diced or cut into thin slices. The most famous version is certainly the Döner Kebap, which originally was served with rice and salad. The version known in Germany is only found in tourist areas.
Popular varieties of Kebap include Adana Kebap (spicy, fried ground meat on a skewer) of the Iskender Kebap in a yogurt/tomato sauce with fried bread cubes.
Turkish cuisine has a variety of soups such as yogurt soup (with yogurt and mint), tomato soup, red and green lentil soup and many others.
Salads are often served as an appetiser usually with a dressing made of lemon and olive oil.
Meze – Appetisers
Meze is eaten after the soup and before the main course; it is either served as a cold appetiser fried in oil or in a yogurt sauce, or as a warm appetiser in the form of filled pastry pockets, fried seafood and many other variants. Bread and pide are served with the appetiser.
Fish and seafood
An important part of Turkish cuisine. Fish is served several times a week even at home, either grilled or fried, but also cooked with vegetables. Seafood is enjoyed either as an appetiser or as a main course.
Schnitzel or large portions of meat are nowhere to be found in Turkish cuisine. Even steaks are not a part of it, even though they can frequently be found in restaurants. Kebaps (see above) are frequently very popular , as are baked lamb dishes, such as lamb chops and roasts. .
Here you will find sweet treats, pastry layers drenched in honey and filled with walnuts (baklava), rice pudding and fruit salads.
Turkish coffee is prepared in a copper kettle specially designed for the preparation of Turkish coffee (called an ibrik or cezve). In such kettles, very finely ground coffee is boiled with water and sugar. The sugar is not added in later. The coffee can be ordered in four varieties: az sekerli (with little sugar), orta sekerli (medium sweet), cok sekerli (sweet or very sweet) or sade (without sugar).
At meals, with mezes, or by itself and always diluted with cold water, Raki is the national drink of Turkey. The milky-white discolouration is created when it bonds with water and the anise is precipitated out.