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Inscribed in
ISTANBUL / OTTOMAN PALACE CUISINE luxury of a springtime in the West, summer POTTERY KEBABS , 2013 on the
The Turkish tribes that once took the long in the South and a mild autumn along the One of Cappadocia’s most tuRkIsh Representative List
trek from Asia to Anatolia had carried with Black Sea coast. Don’t we still have the popular dishes is the Testi coffee of the Intangible
much success this rich culture which same pleasure? Which encompassed the Kebab, also known as Cultural Heritage of
Humanity?
stemmed from the Far and which they Anatolia and the European soils of the pottery kebab. This Anatolian Turkish coffee
had enriched with the materials gathered empire, together with the culinary culture speciality is cooked in a combines special
from every country along their pathway constituting and important component of sealed clay pot or a jug for preparation and brewing tech-
to their new homeland cradling so many the former. These conditions have made a minimum of 4 hours to let niques with a rich communal
civilisations. Turkey was first of all encircled the Ottoman kitchen one of the three the dish simmer in it’s traditional culture. The freshly
by three seas: Black Sea, Aegean Sea and grands of the world. own juices. roasted beans are ground to a
Mediterranean and the two straits (İstanbul fine powder; then the ground
strait and Dardanelles) connecting them SIS KEBAP Found in all regions. Leaving POTTERY KEBAP coffee, cold water and sugar are
were offering their unmatched fertility to the meat in a mixture of milk, onions, added to a coffee pot and brewed
the squatters while the olive oil, tomato paste, salt and pepper when fully cooked, slowly on a stove to produce the
the waiter brings
DO yOu knOW TuRkISH Anatolia, with the is called “terbiye” (marinating). This out the clay pot out desired foam. The beverage is
benefit of living all
CuSInE IS OnE Of THE four seasons at process makes the meat more tender and cracks it with served in small cups, accompa-
REnOVED THREE CuSInES? the same time and enhances its taste. Some a hammer front of nied by a glass of water, and is
make the kebab with meat
was providing cubes only. It is served you before serving mainly drunk in coffee-houses
where people meet to converse,
IntRoductIon fresh vegetables at lunch or dinner the meal. share news and read books. The
of turkish cusine and fruits to the with pilaf or with tradition itself is a symbol of hos-
entire country
a vegatable dish
pitality, friendship, refinement and
Nutritional habits are shaped that had the with olive oil. entertainment that permeates
according to the prevalent cultural all walks of life. An invitation for
- geographical - ecological- economic coffee among friends provides
characteristics and features and the an opportunity for intimate talk
historical process. Turkish Cuisine, Istanbul and the sharing of daily concer-
which in general consists of sauced ns. Turkish coffee is regarded as
dishes prepared with cereals, various part of Turkish cultural heritage:
vegetables and some meat, soups, CAPPADOCCIA / MANTI, This is one of the it is celebrated in literature and
cold dishes cooked with olive oil, WET BURGER oldest dishes of Turkish Cuisine which originated songs, and is an indispensable
pastry dishes and dishes made from Slider-size burger from a far away place in Central Asia. It is favored and part of ceremonial occasions.
composed of a meat patty
wild vegetation has also produced on a soft white bread that’s well-known among the Turks all over the world. In the original recipes
a series of health foods such as buRsa doused with a garlicky, mantıs are prepared in tiny froms. These tiny mantıs are simmered in
pekmez, yogurt, bulgur etc. The vaguely tomato-based water into which tomato paste is added. Then hot broth is poured over,
sauce…and then left to
eating habits which reflect the tastes sweat among its burger and simmered until tender. Served with yogurt and tomato sauce.
changing from one location to the brethren inside a steam cYpRus
next, gains a new meaning and near box until served to a
customer.
- sacredness on special occasions, cappadoccIa HATAY / KUNEFE Künefe is sprinkled on top. The salty peach kebap
celebrations and ceremonies. FISH SANDWICH crafted in a small metal cheese, the sweet syrup, and
One of Istanbul’s most famous tray into which a piece of the crunchy wheat make for This is a favorite Cyprus dish
IZMIR Street food. A fish sandwich most aged cheese called kaşar is a delightful treat. of Turkish Cypriots. The name
derived from a misunderstanding.
famously consumed around the
BURSA / ISKENDER KEBAP Iskender Galata bridge which are grilled on placed. On top of this cheese ABUGANNUS KIt is made A chief cook named Ali in Cyprus
goes some shredded wheat,
kebab is one of the most popular Nostalgic Ships on the sea. and sugar syrup, and the with eggplants, tomatoes once prepared this very special
meat dishes of Turkey, typically whole plate is placed on a and peppers grilled on the kebab with excellent delicacy so
enjoyed in the north-western areas of Kokorec is roasted tripe, a charcoal grill to melt and embers or in a stone oven. It the dish is named after him: “Chief
the country. It dates back to the early onetime common street food crisp into perfection, at which is served with lots of olive oil Ali’s Kebab”, chief is pronounced in
19th century and is so-named after that’s evolved into popular KOKOREC adana time ground pistachios are and pomegranate syrup. Turkish sounding like “Shef’. “Shef Ali”
it’s original creator, Iskender Efendi. This fast food, particularly beloved became “Şeftali” in the course of time:
kebab is different than the classic doner by the after-hours crowd. Şeftali means “Peach” in Turkish. So this
kebab. Iskender kebab is served on a plate, first dish come to be called “Şeftali Kebab” or
the sliced pide bread goes on the plate, then COKELEK SALAD “Peach Kebab”, served either for lunch
layers of thinly sliced kebab and finally tomato It is a type of salad that PEPPER WITH WALNUT or supper following a soup with any
sauce. It is served with yogurt on the side and MIDYE DOLMA MeRsIn hataY is made with both fresh It is made by pounding the vegetable dish cooked in olive oil in the
cottage cheese and a
they usually pour melted butter on the table. These mussels, midye local blue cheese, and it is pepper along with walnuts with Mediterranean style.
a muddler It is an essential
dolma (“mid-yea dol-ma”)
are stuffed with seasoned consumed in all seasons. appetizer. It is served with olive
rice (often containing It is served with lots of oil and pomegranate syrup.
garlic, cinnamon, pepper, olive oil.
currants) and served in
OLIVE OIL BASED HOME MADE FOOD & SEA FOOD their shells with a lemon
Iskender kebab is one of the most popular meat dishes wedge. KyREnıA
of Turkey, typically enjoyed in the north-western areas of
the country. It dates back to the early 19th century and
is so-named after it’s original creator, Iskender Efendi. This TANTUNI / MERSIN Delicious nıCoSıA Ercan fAMAguSTA
kebab is different than the classic doner kebab. Iskender kebab is food made in the city of Mersin Airport
served on a plate, first the sliced pide bread goes on the in Turkiye made by sliced meat (fried
KUMRU Kumru is a special kind masters do not agree with the on the special pan), parsley, tomato, cYpRus q
of sandwich which is served last two ingredients). onion. It has the ability to make
especially in Cesme (spelled people addicted to.
as Cheshme) a district of Izmir. BOYOZ In the eyes of Izmir
Kumru is featuring cheese, residents boyoz acquired the ADANA KEBAP Adana kebap is a long,
sucuk (spelled as sujuk, a dimension of a symbol of their hand-minced meat kebap mounted on
spicy sausage) and tomato in hometown or of their longing a wide iron skewer and grilled on an
basics. Today it is also served for it. The most widely preferred open mangal (grill.) It is named after
with the addition of sausage boyoz is plain, without addition Adana, the fifth largest city in Turkey.
and salami. It is served with of meat or cheese or spinach Adana kebap consists of ground lamb
cucomber pickles, hot pickled stuffings, and as cooked by (beef may also be used but original
IZMIR MEAT BALL WITH TOMATOE SAUCE This is a complete meat pepper and along with ketchup a handful of master boyoz Adana Kebap is made with ground
and vegetable dish served as main course with rice or bulgur pilaf. and mayonnaise (Though some bakers in the İzmir. lamb) and various spices.
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