Turkey’s Most Famous 10 Food
Warning: You may feel hungry while reading this article and you may not find these tastes right next to you 🙁 Yes, we are here again, with a mouth-watering article.We are on stage with the 10 most important flavors of Turkey. I seem to hear you say “It is just food, why do you so exaggerate?“. But we also want to mention that. We know people who travel thousands of miles to eat just the following meals. 🙂
Who knows, maybe you will be one of them? Yes, I seem to see you excited. I do not belabor, let’s go my list;
1) Ezogelin Soup:
This soup, which is famous in Southeastern Anatolia, especially in Gaziantep, has been in our kitchen for many years. Ezogelin Soup is a soup made with tomato or tomato paste, rice and red lentils.
2) Çiğ Köfte:
Çiğ köfte which can be made with meat or witout meat, is famous in our province of Şanlıurfa. Çiğ Köfte is a food prepared by mixing bulgur, red pepper flakes, minced meat, tomato paste, onion, parsley and various spices, is consumed without being cooked and is a food that varies according to the region..
Tantuni is a kind of roll which is unique to Mersin. Tantuni is a type of roll that includes both meat and tail fat. Tantuni varies greatly from master to master. Herbs and spices that are added to the tantuni, the placement of the ingredients in a pan or a nut, the ratio of steam and oil, the duration of cooking, and other materials added to the panes are just a few of these changes.s
Both foreigners who come to our country and our people love kebab. The kebab is identified with the province of Adana. There are many types of kebabs in Turkey. It is a generic name given to meat dishes cooked in kebap wood oven or barbecued. For meat, mostly sheep or veal are used.
İskender kebap is undoubtedly one of our most loved foods. Especially Bursa is famous for İskender. Although the main ingredient of the iskender kebab is actually the döner, the ingredients that make İskender, İskender, are in fact butter on top, yoghurt on the side, tomato sauce and oil pide underneath. Moreover, the meat of İskender is not any döner meat, it is different. The meat which İskender kebab is made, is obtained from rams which is feeding with Uludağ thyme, a special thyme.
6) Turkish Ravioli:
One of the most popular flavors of Turkish cuisine is Turkish Ravioli (Mantı). Especially Kayseri is famous with its Turkish ravioli. Turkish ravioli is a meal made with mince flavored with various spices. It is also part of other Central Asian cuisines as well as Turkish cuisine. It was brought from Central Asia to Anatolia by the Turks.
7) Tekirdağ Köftesi:
Tekirdağ Köftesi, a delicious meal that belong to the province of Tekirdağ as its name suggests. Undoubtedly the most preferred type of meatballs or meat dishes in the heart of Thrace Rumeli. Loved a lot of Tekirdağ Köftesi are especially preferred.
8) Kağıt Kebab:
Kağıt kebab is a very famous flavor belonging to the Hatay region. Kağıt kebab is made by putting the kebab prepared in the non-burning paper and baking it a little more. In order for the kağıt kebab to be delicious, it is necessary that the fatless lamb meat must be cut into thin slices and cooked for a long time in a low heat.
One of the most popular flavors of our culture is the baklava. Baklava is especially famous in Gaziantep. Baklava is a very important and popular pastry dessert that makes an impression in Turkish cuisine. It is made by putting istachio, hazelnuts or almonds, according to the region, between thinly rolled out thin sheet of dough. In general, it is sweetened with sugar syrup.
10) Kadayıf Stuffing:
Kadayıf stuffing is one of the most popular desserts with sorbet in our country. Kadayıf stuffing, is famous in our province of Erzurum. Kadayıf stuffing is made with wire kadayıf, egg, hazelnut or nutmeat, liquid oil. Its sherbet is prepared from granulated sugar and lemon juice.