Turkey – Food
Ceremonial Keşkek tradition:
Keşkek is a traditional Turkish ceremonial dish prepared for wedding ceremonies, circumcisions and religious holidays. Women and men work together to cook wheat and meat called ‘Keşkek’ in huge cauldrons, then serve it to the guests. The wheat is washed with prayers the preceding day, and then carried to a large stone mortar, to the accompaniment of music from the davul drum and zurna double-reed pipe. At the mortar it is hulled by two to four persons using gavels in a fixed rhythm. Cooking is usually carried out outdoors: hulled wheat, chunks of meat on the bone, onions, spices, water and oil are added to the cauldron and cooked all night.
https://ich.unesco.org/en/RL/ceremonial-kekek-tradition-00388
Turkish coffee culture and tradition:
Turkish coffee combines special preparation and brewing techniques with a rich communal traditional culture. The freshly roasted beans are ground to a fine powder; then the ground coffee, cold water and sugar are added to a coffee pot and brewed slowly on a stove to produce the desired foam. The beverage is served in small cups, accompanied by a glass of water, and is mainly drunk in coffee-houses where people meet to converse, share news and read books. The tradition itself is a symbol of hospitality, friendship, refinement and entertainment that permeates all walks of life. The grounds left in the empty cup are often used to tell a person’s fortune. Turkish coffee is regarded as part of Turkish cultural heritage: it is celebrated in literature and songs, and is an indispensable part of ceremonial occasions.
https://ich.unesco.org/en/RL/turkish-coffee-culture-and-tradition-00645
Antep Baklavası / Gaziantep Baklavası:
Baklava is a traditional dessert in Gaziantep and Turkish cuisine. It is served to visitors and it plays an important role in wedding and engagement celebrations, circumcision ceremonies, feasts and during condolence visits.
‘Antep Baklavası’/ ‘Gaziantep Baklavası’ is a sweet pastry made of layers of filo dough, filled with semolina cream and Antep pistachios and sweetened with syrup.
The Antep pistachio (Antep fıstığı) is a registered agricultural product in Turkey and is the most important ingredient in ‘Antep Baklavası’ / ‘Gaziantep Baklavası’. The pistachios’ condensed flavour and aroma is recognisable in the final product. Antep pistachios (Antep fıstığı) give the lower part of ‘Antep Baklavası’/ ‘Gaziantep Baklavası’ its dark green colour.
It has been granted PGI ( protected geographical indication ) statues.
https://ci.turkpatent.gov.tr/uploads/files/SPECIFICATION%20(1).doc
Iskender Kebab:
Thin slices of doner meat are reverently laid over pieces of plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter and served with a portion of tangy yoghurt, grilled tomato and green peppers.
https://edition.cnn.com/travel/article/best-turkish-foods/index.html
Turkish Breakfast:
Turkish breakfast is an important daily ritual. A wide variety of local ingredients are incorporated into the meal; the table brims with olives, cheese, honey, eggs, dough-based dishes and jams. As a tradition, Turkish people have been savoring and refining the art of a beautiful breakfast for hundreds of years. The incredible nourishing benefits of Turkish breakfast ensure a healthy and nutrition-filled lifestyle
Turkish breakfast is complemented by many distinct dough dishes. Varieties of bread, and tasty pastries that contain cheese and potatoes. Pişi, a deep-fried dough, is a traditional must-try treat. Poğaça, açma and gözleme are some more doughy delights. A breakfast staple, simit, is deeply embedded in Turkish culture. This delicious sesame-seed coated bagel is best enjoyed with cheese and jam.
All you need is a nice cup of Turkish tea to complete your incredible morning feast.
