Gastronomy
Turkish Food
BAKLAVA
Baklava was first seen in Gaziantep. It is made by placing walnuts, pistachios, almonds or hazelnuts, depending on the region, between thin sheets of dough. It is usually sweetened with sugar sherbet.
LAHMACUN
The lahmacun was first seen in Şanlıurfa. It is a dish that is made by spreading ingredients prepared with spices such as minced meat, parsley, onion, garlic, black and red pepper on the rolled out dough and then baking it in a stone oven.
MANTI
Mantı is a bakery product made by a method based on the principle of mixing and kneading the main components such as flour, water, egg and salt in certain proportions, letting the dough rest for a while, dividing it into pieces of a certain size, adding a a certain amount of minced meat to each piece and then roll the dough.
İSKENDER KEBAP
In fact, although its basic ingredient is the doner kebab, what makes Iskender Iskender is the butter, the tomato sauce on top, the yogurt on the side and the pita pieces underneath. Additionally, the meat of iskender is different from the meat of any doner kebab. The meat used to make Iskender kebab is obtained from sheep fed with Uludag thyme.
KÜNEFE
Its shape is circular. Unlike other cheese desserts, the top and bottom surface of Antakya Künefe are cooked separately. The sweetening process is done by adding sorbet after cooking the kunefe. Antakya Künefe has been registered by the Turkish Patent and Trademark Office and received a geographical indication.
TULUMBA
The characteristic feature of the Tulumba dessert is its crispy, slightly crunchy exterior and soft interior. Frying gives the dessert a golden color and crispy texture, while seasoning it with syrup adds sweetness and moisture to the dessert.
SARMA
It is a dish that is made by putting bulgur or rice inside grape leaves and other filling ingredients that vary depending on the region. There are different varieties such as the olive oil wrap or the minced meat wrap. The ingredients are mixed and blended. It is then wrapped in pickled grape leaves.
CACIK
Cacık is known as a cold Turkish snack made with yogurt, water, cucumber and garlic, and there are varieties that are made by adding lots of vegetables. The best-known variety is cucumber cacık, which can be enriched with ingredients such as mint, chives, thyme, dill, olive oil, etc.
AYRAN
Ayran contains all the nutritional elements of yogurt in different proportions depending on the amount of water added. Therefore, ayran, which is a product similar to yogurt, is a product rich in protein, calcium, phosphorus, vitamin B2 (riboflavin), vitamin B1 (thiamine) and vitamin B12, and is usually consumed with kebabs.
ENTEKKE BÖREĞİ
Entekke Böreği, one of the dishes identified with the Ankara region, is a pastry that stands out for its minced meat filling. Although it resembles a person in appearance, the fact that the filling is prepared differently makes it preferred both as a main dish and as a pastry. It is served fried, as if it were a bun. The filling contains parsley, onion, black pepper and minced meat. The mortar placed inside the dough is fried in hot oil and served hot. Entekke Böreği, a pastry that can be eaten for breakfast and dinner, is a high-calorie delicacy.
ASPAVA
Aspava is a famous restaurant in Ankara where doner kebabs are prepared, which are pieces of meat and you can add tomato sauce, onion or kashar cheese, or even all three if you wish. The doner meat is added to thin pita bread and rolled. The most important feature that distinguishes Aspava from other restaurants is its wide variety of delicacies, unlimited and free.
HACIBABA
You can eat many Turkish desserts, especially baklava, in the best way in Hacıbaba, it is one of the places where the best desserts are made.