The lowdown: Turkish cuisine

Forget the belly dancers, Turkish cuisine is entertainment in its own right. Vibrant and communal, the meze and mains are meant to be shared. Think spiced lamb, stuffed mussels and smoky kebabs. As for dessert, sweet and flaky baklava is an excellent choice.

Welcome to Cuisine Corner: Turkish Source: SBS Food

Istanbul is the only city to stride two continents – Asia and Europe – and as such, this metropolis is home to a cultural and culinary make-up like no other. The whole country, for that matter, draws on ingredients and cooking techniques from abroad. Turkish cuisine is a wonderful mix of Mediterranean, Middle Eastern, Asian and North African flavours.  The food is layered with spices – see our pantry essentials, below – many of which came from East India via the ancient spice route. Tomatoes and peppers (capsicums) are anther bedrock of Turkish cuisine, introduced in the 18^th century from explorers to South America. Just because Turkish food is spice laden, doesn’t mean it’s ‘hot’. Chilli most commonly features in the form of biber salçasi, a mild to fiery paste made from chilli peppers.

Like most cuisines, Turkish food varies from one region to the next. In coastal areas, such as Istanbul, seafood reigns supreme. Octopus is chargrilled, mussels are stuffed and grilled fish comes street-style in sandwich form. Lamb is Turkey’s meat of choice, served in various forms – from smoky kebabs, to yoghurt-coated shoulder and even a spiced flat bread ‘pizza’.  Vegetables, particularly eggplants, tomatoes and capsicums, are enjoyed in most households, along with the staple lentil.  When it comes to dessert, Turkish delight and syrup-soaked baklava are the best-known exports, but there are plenty of others to enjoy, including honey-sweetened yoghurt and these apple-walnut biscuits.

Pantry essentials

Starting with the spice rack, go for oregano and thyme; cinnamon, allspice and cumin; sumac and nigella seeds. Add some heat with Aleppo pepper, biber dövme and home-made biber salçasi.  Nar ekşili or pomegranate molasses is a sweet, sticky sauce used for marinades and dressings, while rosewater is best for desserts. Garlic and onion are important, too.

 

Fast five

Meaty perfection: For A+ kebabs, ‘beat’ the minced meat by hand until it forms a smooth paste. This makes shaping easier, and will ensure your ingredients stays together.

Right utensils: Use copper pots and pans for cooking – the Turkish believe they give dishes a superior taste.

Stick it: With a sharp point on one end, metal skewers are essential for making Turkish kebabs at home. If using wooden skewers, soak them in water for 10 minutes beforehand, so they don’t burn. 

Caffeine hit: Turkey’s thick and rich beverage is made by boiling fine coffee powder in a pot known as a cevze.

 

View our Turkish recipe collection here.

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