8 Tips to Adopt Turkish Sweet Meals

Adopt Turkish Sweet Meals : It is said that three major kinds of cuisine exist in the world.

Turkish, Chinese, and French.

Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.

In addition to being the refined product of centuries of experience,.

Turkish Cuisine has a very pure quality.

The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

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Adopt Turkish Sweet Meals
https://en.wikipedia.org Adopt Turkish Sweet Meals
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1. Adopt Turkish Sweet Meals : Breakfast

Turks usually prefer a rich breakfast.

A typical Turkish breakfast consists of cheese , butter, olives, eggs, tomatoes, cucumbers, jam, honey, and (spicy Turkish sausage, can be eaten with eggs),  and 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.

Invariably, Turkish tea is served at breakfast.

The Turkish word for breakfast, means “before coffee.

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2. Adopt Turkish Sweet Meals : Homemade food

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 or legumes boiled in a pot (typically with meat or minced meat).

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Often with or before rice or bulgur pilav accompanied by a salad or cacık.

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 (zeytinyağlı yemekler) instead of the soup.

Either before or after the main course, which can also be a chicken, meat or fish plate.

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3. Adopt Turkish Sweet Meals : Restaurants

Although fast food is gaining popularity and many major foreign fast-food chains have opened all over Turkey.

Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine.

In addition, some traditional Turkish foods, especially köftedönerkokoreçkumpir midye tava börek and gözleme, are often served as fast food in Turkey.

Eating out has always been common in large commercial cities.

Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices.

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4. Adopt Turkish Sweet Meals : Soups

A Turkish meal usually starts with a thin soup (çorba).

Soups are usually named after their main ingredient.

The most common types being; mercimek (lentil) çorbası, yogurt, or wheat (often mashed) called tarhana çorbası.

Delicacy soups are the ones that are usually not the part of the daily diet.

Such as İşkembe soup and paça çorbası.

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.

5. Adopt Turkish Sweet Meals : Cheese

Turkey produces many varieties of cheese, mostly from sheep’s milk.

In general, these cheeses are not long matured, with a comparatively low fat content.

The production of many kinds of cheese is local to particular regions. By the tent

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6. Adopt Turkish Sweet Meals: Dairy products

Yogurt is an important element in Turkish cuisine.
 In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt.
Yogurt can accompany almost all meat dishes (kebabs, köfte).
Vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat).
In villages, yogurt is regularly eaten with rice or bread.
A thicker, higher-fat variety, süzme yoğurt or “strained yogurt”, is made by straining the yogurt curds from the whey.
One of the most common Turkish drinks, ayran, is made from yogurt.
Also, yogurt is often used in the preparation of cakes, some soups and pastries.
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7. Adopt Turkish Sweet Meals : Pastries

Turkish cuisine has a range of savoury and sweet pastries.

Dough based specialties form an integral part of traditional Turkish cuisine.

The use of layered dough is rooted in the nomadic character of early Central Asian Turks.

The combination of domed metal sač and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in su böreği, or ‘water pastry’, a salty baklava-like pastry with cheese filling), güllaç and baklava.[9][10][11]

Börek is the general name for salty pastries made with yufka (a thicker version of phyllo dough).

Which consists of thin layers of dough.

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Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten.

Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat.

Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette).

Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region.

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8. Adopt Turkish Sweet Meals: Key ingredients

Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green

peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. Nuts,

especially pistachios, chestnuts, almonds, hazelnuts, and walnuts.

Together with spices, have a special place in Turkish cuisine.

And are used extensively in desserts or eaten separately.

Semolina flour is used to make a cake called revani and irmik helvasi.

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