Which desserts are found in Central Anatolian cuisine? here is their answer….
Turkish cuisine, which is one of the few cuisines in the world (Chinese Cuisine, Italian Cuisine, French Cuisine, Mexican Cuisine), is the national cuisine of Turkey. Turkish cuisine, which is the heir of the Ottoman cuisine with its products that differ from region to region, has influenced the Balkan and Middle Eastern cuisines, and has also been influenced by these cuisines. The new tastes that developed in the palaces of the Seljuk and Ottoman Empires in Turkish cuisine, whose diets were shaped according to the cultural, geographical, ecological, economic and historical process in which it was found, contributed significantly to the enrichment of this culture.
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According to the flavor map covering 81 provinces, Turkey has a rich cuisine consisting of 2 thousand 205 kinds of local foods and beverages. Gaziantep is our city with the richest cuisine with 291 kinds of food, dessert and drink in Turkish cuisine.
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From the point of view of national and regional development, when the advantages of Turkish cuisine are transformed into an economic opportunity, it is a reality that should not be overlooked that it will provide an important added value in the national and regional sense. Turkish cuisine differs from region to region. Many regions such as the Black Sea cuisine, the Southeastern cuisine, and the Central Anatolian cuisine have a rich food reservoir of their own.
What are the Features of Traditional Turkish Cuisine?
ANATOLIAN CUISINE When examining Turkish culinary culture, we encounter a deep historical process extending from the Turks’ Central Asian past dating back to the 10th and 11th centuries. Turkish cuisine, which we define today, from the nomadic cuisine culture to Anatolia, from the Seljuk heritage to the Byzantine tradition, from the effects of the Iranian-Abbasid culinary tradition and the long Ottoman past, and the exchange with the community kitchens in this past, is a great cultural heritage that has changed, enriched and matured over the centuries.
What dishes are in the Traditional Turkish Cuisine?
In a process that started with the conquest of Istanbul in the 15th century and developed until the end of the 19th century, kebab prepared with lamb and mutton, stew, cutlet, roast and meatballs, various varieties of rice pilaf, meat broth based on grains and legumes were prepared in the tradition of Ottoman Palace Culinary Culture until the end of the 19th century. cooked soups, compotes prepared with fresh and dried fruits, sherbet, syrup, jam, gyros, pastries, stuffed meat, some pot dishes prepared with vegetables, kebabs, stews and cutlets prepared with chicken and fish, – varieties of halva, milk desserts, We see baklava, gullaç and kadaifs.
