Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of western Europe. Fusion of various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties. For more detailed information about Turkish cuisine, catch our write-up at the end of this post!
Date: Saturday, October 6, 2012
Time: 6:00 PM
Address: Yara & David’s house
2 Central Square Park
Metuchen, NJ 08840
Directions: 10 Minute walking distance from Metuchen Station.
Street Parking around the square.(Please do not block driveways)
Questions: 732-877-6926 or firstname.lastname@example.org
Appetizers and Salads:
Entrees / Meats:
Desserts / Coffee:
Your to-do list:
- Select the dish(es) you’d like to make and record it here: http://www.doodle.com/nsg47t583vi472gb This will serve as your RSVP. Please RSVP by September 29th, 2012.
- As we did at the last event, please be prepared to speak briefly about your dish.
- Please bring a beverage (alcohol/non-alcoholic) of your choice.
Turkish people generally prefer to eat at home. A typical meal starts with soup (in the winter), followed by a dish made with vegetables or legumes boiled in a pot (typically with meat or minced meat), then rice or bulgur pilaf in addition of a salad or cacık (made from diluted yogurt and minced cucumbers). Another typical meal is dried beans cooked with meat or pastırma mixed or eaten with rice pilaf and cacık.
Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, and thyme.
Oils and fats
Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı (tail fat of sheep) is used mainly in kebabs and meat dishes.
Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits, either fresh or dried, in Turkish cuisine.ple, komposto (compote) or hoşaf (from Persian khosh âb, literally meaning “nice water”) are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.
In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed. The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is almost always served with yogurt). Alternatively, in coastal towns cheap fish such as sardines (sardalya) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is a predominantly Islamic country, pork plays no role in Turkish cuisine.