Gastronomy
Baklava is a cake made with a paste of crushed pistachios or walnuts, distributed in a filo dough and bathed in syrup or honey syrup. There are several varieties that incorporate hazelnuts and almonds, among other nuts.
It was one of the most popular sweets in Ottoman gastronomy and has different names in Turkish, Iranian and Arab gastronomy, as well as in the gastronomy of other countries of the Levant, Armenia, the Maghreb, the Indian subcontinent and the Balkans.
Lahmacun (pronounced c as y or ch, /lahmacun/ is a signature dish of Middle Eastern, Turkish and Armenian cuisine.1Also known as "Turkish Pizza". Lahmacun is a thin, round flatbread that is spread with a mixture of minced meat, onion, parsley, bell bell pepper and spices and baked. The word comes from the Arabic lahm ala ajeen, meaning meat with dough.
It is a traditional fast food served in restaurants. Usually as a starter, and also as street food, its consumption extends to Europe and several Latin American countries.
Ayran ( Turkish /aɪˈran/; is a drink made from yogurt, water, salt and mint. The yogurt comes from sheep 's milk and has a thick, savory and slightly sour taste, and sometimes a few drops of lemon may be added.
It is very popular in Turkey, Armenia, the Balkans, and Arab, Assyrian countries.
Its consumption is recommended together with spicy food, given the dissolving character of the fat of the yogurt on the capsaicin that is liposoluble.
Cağ kebab is a type of kebab made with kid or lamb meat. Cağ kebab, traditionally made in the Oltu district of Erzurum, is prepared by putting previously seasoned meat on a skewer and cooking it over a wood fire. It received this name because it is served on skewers called cağ (or bico). It tastes great when eaten with lettuce or lavash.
The stuffing consists of minced meat, onion and, optionally, walnuts, parsley, bell pepper paste and spices. It is roasted in butter or tail fat. The prepared stuffing then rests in the refrigerator until it cools down. Thin dumpling dough is prepared from a mixture of bulgur, semolina, flour, eggs, pepper paste, spices and salt, but for making boiled stuffed dumplings, cracked wheat is used instead of semolina. The cold stuffing is prepared in the form of dry dumplings and the dough is stuffed.
It is a food from Şanlıurfa and Adıyaman regions, which is prepared by kneading and mixing raw meatballs, bulgur, isot, minced meat, tomato paste, onion, parsley and various spices, and consumed without heat treatment (cooking). Raw meatballs, which may vary by region, are also made in provinces such as Adana, Gaziantep, Osmaniye, Kahramanmaraş, Diyarbakır, Mardin, Elazığ, Malatya and Hatay. It is usually served in the form of thin, long (squeezed) pieces of meatballs and with lettuce leaves. It is eaten with open bread in Şanlıurfa and with lavash bread in some regions.