Turkish Food Culture Has A Quite History. Some Examples Are
Iskender Kebap
Iskender Kebap is one of the most popular dishes of Turkey. It takes its name from its inventor, Iskender Efendi, who lived in Bursa in the late 19th century Ottoman Empire.
Lahmacun
Lahmacun is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, garlic, tomatoes, red peppers, and parsley, and spices such as chili pepper, paprika, and cinnamon, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant. Though it is sometimes described as Turkish pizza
Sarma
Sarma, commonly marketed as stuffed grape leaves, is a type of dolma—a stuffed dish of the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe—comprising vine, cabbage, monk’s rhubarb, kale or chard leaves rolled around a filling of grains (like bulgur or rice), minced meat, or both.
Cağ Kebabı
It is prepared by passing pre-seasoned meat in a flattened flask and cooking it over wood fire. It got this name because it is served using skewers called cag. Today, it is made and consumed in many parts of Turkey.
Çiğ Köfte
Çiğ Köfte; It is a food belonging to Şanlıurfa and Adıyaman regions, prepared by kneading and mixing bulgur, isot, minced meat, tomato paste, onion, parsley and various spices and consumed without cooking.It is usually served in the form of thin and long (squeezed) meatball pieces and with lettuce leaves. It is consumed with open bread in Şanlıurfa and with lavash bread in some regions.
Mantı
Mantı is a dish made by putting ground meat seasoned with various spices into small pieces of dough and boiling these pieces of dough in water.
Beyti Kebabı
Beyti kebab is a type of kebab made from lamb in Turkish cuisine and served with yogurt.
Baklava
Baklava is an important dumpling that has a place in Turkish, Middle Eastern, Balkan and South Asian cuisines. It is made by placing walnuts, pistachios, almonds or hazelnuts, depending on the region, between thin phyllo dough. It is generally sweetened with sugar syrup. Honey syrup can also be used. Some commercial companies use their own special syrups.
