Turkish Meal

Pilav is the quintessential accompaniment to any Turkish meal. However, it comes in not one but many different formats. In essence, in Turkey the word refers to different rice recipes.

Got a sweet tooth or teeth? Irrespective, the Turkish delicacies have an amazing variety of desserts and sweets to soothe your taste buds. You would not have tasted something like this before, so keep reading and adding them to your list of best Turkish meals!

Turkish Meal

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Does food you send you on a frenzy? Do you love dips with your choice of food? Then, this Turkey food is for you. Haydari is one of a kind meze dip that is prepared by adding garlic, and fresh herbs such as mint, basil, and dill to thickened yogurt. Thick texture, and tangy flavor of this dish makes it a companion of pita bread, kebabs, and vegetables and one of the most delicious turkish foods.

Kazan Dibi is one of the most popular foods in Turkey. Basically, it is a dessert that is believed to be created by mistake centuries ago! The stories behind the origin of the dessert go like once Ottoman Sultan asked his chef to make a dessert for him. The chef mistakenly burnt cream and sugar. Surprisingly, the Sultan liked the taste of that burnt something. And since then it has been the most delicious traditional turkish food.

Specialties are often named for places, and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice, vegetables, and bread.

A traditional Turkish breakfast is rich in variety. A typical serving consists of cheese (beyaz peynir, kaar, etc.), butter, olives, eggs, muhammara, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (a spicy Turkish meat similar to sausages), pastrma, brek, simit, poaa, ama, fried dough (known as pii), as well as soups are eaten as a morning meal in Turkey. A specialty for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also include kuymak (depending on the province the dish is also known as muhlama, mhlama and yala). Another specialty is the Balkan Turkish dish lbr, also known as Turkish eggs, made with poached eggs and yogurt. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvalt, means "before coffee".

Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with grounded meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav,[7] pasta or bulgur pilav accompanied by a salad or cack (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyal yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.

In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant (aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and lbr are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer "summer helva", which is lighter and less sweet than the regular version.

A Turkish meal usually starts with a thin soup (orba). Soups are usually named after their main ingredient, the most common types being mercimek (lentil) orbas, yogurt, and wheat (often mashed) called tarhana orbas. Delicacy soups are the ones that are usually not the part of the daily diet, such as kembe soup and paa orbas, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people.The most common soups in Turkish cuisine are:

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and sunchokes. A typical vegetable dish is prepared with a base of chopped onions, carrots sauted first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyallar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/zmir (which was also called "nevruziye" as this Macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkap under the control of the chief doctor "hekimba" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.[29]

At breakfast and all day long Turkish people drink black tea (ay). Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. Turkish coffee (kahve) is usually served after meals or with dessert.

The meals and treats served on our flights may include hazelnuts, or peanuts and other foodstuffs. If passengers with hazelnut and peanut allergies state their allergies via Turkish Airlines sales channels up to 48 hours before their flight, an allergen-free menu will be made ready for the passenger. The menu will be exclusive for the passenger with the food allergy and there shall be no changes in the menus served to the other passengers. However, we cannot guarantee that other passengers will not bring foodstuffs containing nuts and nut particles may spread in the aircraft during the flight through the air conditioning system.

Chewy, filling, and tasty, simit can be eaten alone as a street food snack, served alongside a sit-down meal at lunch or dinner, or dipped into everything from hazelnut butter to honey to olive paste with a classic Turkish breakfast (personally, I think this is the very best way to eat simit).

How to Get to Turkey: A member of the Star Alliance network, Turkish Airlines offers direct flights to Istanbul Atatrk Airport from Canada and 304 destinations served in 122 countries. Business Class passengers enjoy Skychef-prepared meals, priority check-in, access to the award-winning Turkish Airlines Flagship CIP Airport Lounge, the latest in-flight entertainment system, fully-reclining seats and many other advantages. www.turkishairlines.com

During the flight, we offer the freshest products and exclusive tastes, meticulously prepared and presented. Our newest treats include homemade omelets, a variety of regional Turkish appetizers, and grilled dishes such as Adana kebab. In addition, our bread selection now includes options such as sourdough, sesame pita bread or potato focaccia rolls. Hot and cold beverages are offered with meals.

Prepared daily and in small batches by expert chefs using the freshest ingredients, in-flight meals are created in accordance with healthy nutrition trends, featuring more protein, vegetables and fruits, and fewer carbohydrates.

The catering service in Business Class varies depending on the flight time and duration of international flights. Our menus change weekly and always highlight fresh and high-quality ingredients. In addition to hot/cold breakfast and hot/cold meals, we offer a snack service on some flights.

Main meals are offered on intercontinental flights, along with a snack service on certain flights. Our catering service now includes home-made pasta and ravioli options, as well as main courses such as coal-fired kebab varieties, grilled fish, and a selection of local appetizers.

Furthermore, passengers on international flights may request a special meal based on their needs and preferences up to 24 hours before the flight. Menus tailored to your specific medical, dietary or religious requirements are prepared upon request. For more information, please see our special food service page.

For a more appetising plate of doner meat, sit down to an skender kebab. Thin layers of lamb doner rest on a bed of pide bread and are coated with tomato sauce and yoghurt. Once served, your waiter will return with a longhandled pot of melted butter to pour over your meal, completing this, very calorific, luscious feast.

Fasulye is another childhood favourite of mine and one that my mother would make a lot for us anytime of the year. It can be enjoyed as a main meal with a side of rice and salad during the summer months or in a bowl, as it has a soup like consistency, can be enjoyed with a side of fresh bread like Turkish Crek. This is a meal I tend to just throw together without measuring or weighing the ingredients as I do tend to amend the ingredients deepening on my mood and the weather. So what I have done with his recipe is to write out a basic way to create this meal, keeping it simple and easy to achieve a delicious and healthy meal. e24fc04721