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GüllaçMilky Rosewater Pudding

A traditional Ramadan dessert of starch wafers soaked in sweetened milk with rose water and cardamon. A much-loved dish prominent in the holy month of fasting. 

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Limonlu Yumuşak KurabiyeTurkish Shortbread

Soft, zesty and morish. These lemony biscuits use cheese curd to producing a soft crumbly treat perfect alongside Turkish tea and great for little ones too.

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Aşure - Noah's Pudding A sweet, grain and pulse based desert

A rich, comforting porridge-like desert full of a variety of beans and pulses with tones of Mahlep, cinnamon and cloves and a zesty kick brought together in an optional saffron infused milk. The traditional desert does require a little preparation in advance and some tender care during the making but is well worth the effort. Often made in bulk and shared and exchanged with neighbours and friends.

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About The SiteWelcome to Exploring The Turkish Kitchen

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A journey through, taste, land, customs, and history by means of the Turkish kitchen. - Via Ottoman, Nomadic, Seljuks, Alevi, Kurdish and modern day recipes, homegrown and influenced by immigration and travels.
 
I invite you to join me as I try to delve into the Turkey’s many foodie delights whilst trying to fathom the many ingredients and produce available here.
 
I’m not a chef or a nutrition expert I’m a wife and mother who lives in Turkey with a desire to unearth authentic and traditional recipes alongside modern additions and adaptations. I have a love of cooking and the roots of Turkish cuisine and find pleasure in sharing not only food but recipes.
 
Generation after generation of cooking have passed but the Turks today still hold their food, recipes and eating habits as almost sacred and the sofra (The act of preparing, setting and eating at the table) is highly respected.
 
I hope that you too may enjoy my discoveries and cooking and that you may yourself may be inspired to try something new or find a dish you’ve been searching for since you last ate out / holidayed in Turkey.
 
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When you think of Turkish cooking what comes to mind Kebabs, fresh fruit & vegetables – yoghurt with meat?

Turkish food is awash with a great variety of meals, ingredients and techniques – there’s both exotic and mundane.

But it’s also simple and honest – it doesn’t claim to have the diversity of Indian cuisine, the artistic flare of Japanese food preparation or the influence of traditional French gastronomy.

With so many regional specialties and twists many of the recipes are unknown to foreigners and even to many Turks themselves.

I started battling Turkish cooking when I first moved here 5 years ago, blessed with a keen cook as a Mother-in-law, and a new family of food lovers. As I discovered more recipes I realised how interested I was in the history, cultural / social uses and regional differences in the dishes.

However it wasn’t until my little one started weaning that I became aware of how many of the same dishes I was making over and over again. As I looked for new tastes and dishes the little spark of interest started to reignite and I found myself once again longing for that little exploration behind the dishes and the ingredients and techniques involved in them.

And so the concept of this page was born. A chronicle if you like of what I hope will be a journey of discoveries of the tastes, regions, customs, and history of Turkish cuisine. I don’t know how it will unravel or where it will take me but I do hope you’ll join me and maybe even make discoveries for yourself too.

 

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