Turkish Eating Habits

1. TURKİSH EATİNG HABİTS
Dörtyol Anatolian Teacher Training School

2. Türk mutfağı yemek kültürü bakımından çok zengin ve
çeĢitlidir.ġimdi bunların birkaçına göz atalım.
Türk mutfağı yemek kültürü bakımından çok zengin ve çeĢitlidir.

4. BREAKFAST

5. A typical Turkish breakfast consists of
cheese, butter, olives, eggs, tomatoes,
cucumbers. green peppers. Reçel (
jam/Marmelade), and honey usually
consumed on top of kaymak. Sucuk (Spicy
Turkish sausage), pastırma, börek, simit,
poğaça and even sooups can be taken as
morning meal in Turkey in variably, black
tea is served at breakfast. The Turkish word
for breakfast, kahvaltı, means ‘’before
coffee’’
Sucuk Pastırma
Börek

6. Eggplant (Turkish: patlıcan) has a special place in the
Turkish cuisine. Ġt is combined with minced meat in
karnıyarık… Ġn a large number of mezes, side dishes, and
main courses- such as ĢakĢuka, patlıcan salatası (eggplant
salad, an eggplant puree/dip), patlıcan dolma (filled
eggplant), Hünkar Beğendi (eggplant puree prepared with
cheese and traditionally served with lamb stew),
Ġmambayıldı, musakka-eggplant is the major element

7. A Turkish Meal usually starts with a thin soup
(çorba). Soups are usually named after their
main ingredient, the most of common types
being lentil, yoghurt yoghurt, or wheat (often
mashed) called Lentil Soup and Tarhana Soup
and Paça Soup, altough the latter also used to
be consumed as a nutritious winter meal.
Before the popularisation of the typical
TUrkish breakfast, soup was the morning meal
for some people.
TURKĠSH SOUPS
Yoghurt Soup
Tarhana Soup
Lentil Soup

8. SOUPS

9. PASTRĠES
Turkish cuisine has a range of savoury and sweet pastries.
Dough based specialities form an integral part of traditional
Turkish cuisine.
The combination of domed metal sac and oklava/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 whith cheese
filling), güllaç and baklava.
BaklavaBörek

10. Börek is the general name for
salty pastries made with yufka
(phyllo dough) which consists of
very thin layers of dough.
BÖREK
Su böreği, made with boiled
yufka/phyllo layers, cheese and
parsley, is the most frequently
eaten.
Sigara böreği (cigarette) is
other traditional Turkish Böreks.
Sigara Böreği
Su Böreği

11. Kol Böreği is another well known type of börek that takes its name from its
shape, as do fincan (coffe cup), muska (talisman), Gül böreği (rose) or Sigara
Böreği. Other Turkish böreks include Poğaça is the label name for dough based
salty pastries. Likewise çörek is another label name used for both weet and salty
pastries.
Kol Böreği Burma Böreği

12. Gözleme is a food typical in rural aeas, made of lavash bread or
phyllo dough folded around a variety of fillings such as spinach,
cheese and parsley, minced meat or potatoes and cooked on a
alrge griddle (traditionally sac)

13. ETLİ PiDELER

14. Lahmacun (meaning dough arabic meat in Arabic) is a thin
flatbread covered with a layer of spiced minced meat, tomato,
pepper, onion or garlic.

15. Pilaf: streamed rice dish often with meat, shellfish or vegetables in
a seasoned broth.

16. Mantı with youghurt and garlic,Spiced with red pepper powderAnd melted
butter.

17. DOLMA
Dolma is a verbal noun of the Turkish verb dolmak ‘to be stuffed(or
filled)’. And means simply ‘stuffed thing’. Dolma has a special place in
Turkish cuisine. Ġt can be eaten either as a meze or a main dish. Ġt can be
cooked either as a vegetable dish or meat dish. Ġf a meat mixture is put
in, it is usually served hot with yoghurt and spices such as oregano and
red pepper powder with oil.

18. Dolma and Sarma

19. Turkey is surrounded
by seas which
contain a large
variety of fish. Fish
are lemon and
parsley grille, fried or
cooked slowly by the
buğulama (poaching)
method. Buğulama is
fish with, covered
while cooking so that
it will be cooked
steam. Ġn Black Sea
region fish are
usually fried with
thick corn flour.
FĠSHES

20. KEBABS
Adana Kebap is served especially around Adana

21. Other Traditional Kebabs
Ġskender kebab served in Bursa

22. ġiĢ Kebab (ġiĢ, prononced ‘shish’, means skewer in
Turkish) consists of maritaned chicken or lamb meat.

23. CAĞ KEBABI

24. Beyti Kebabı

25. Kuyu Kebabı Kuzu Çevirme
Testi Kebabı

26. DÖNER
Döner is being slicedDürüm

27. Kadaif (Kadayıf) is a common Turkish dessert that employs
shredded yufka. There are different kadayıf. Tel (wire) or
burma (wring) kadayıf, both of which can be prepared with
either walnut or pistachio.
TURKĠSH DESSERTS

28. A display of Turkish delight in
Ġstanbul one of the world -
renowned desserts of Turkish
cuisine is baklava. Baklava is
made either with pistachio or
walnut

29. Other popular deserts include; Revani, ġekerpare, aburabasma, dilber
dudağı, vezir parmağı, kemalpaĢa, tulumba, zerde, höĢmerim, irmik, lokma

30. Güllaç is a Ramadan
dessert which consists
of very thin large dough
layers put in the milk and
rose water, served with
pomegranete seeds and
walnut.
AĢure can be described as a sweet soup
containing boiled beans, wheat and dried
fruits. Sometimes cinnamon and rose
water is added when being served.
According to legend, it was first cooked
on Noah’s Ark and contained seven
different ingredients in one dish. All the
Anatolian peoples have cooked and are
still cooking aĢure especially during the
month of Muharrem.
Güllaç
AĢure

31. Other Milk Based Sweets
Sütlaç
Muhallebi

32. LOKUM (Turkish Delight), which was eaten for digestion after meals and called
‘’Rahat Hulkum’’ in the Ottoman era, is another well known sweet/candy with a
range of varieties.

33. There are also several types
of icecreas based sleep
powder or Cornstrach with
rose water such as
dondurma (Turjish gum ice
cream) dried fruit ice cream,
ice cream rose petals.

34. AND TURKĠSH DRĠNKS
Turkish Coffee Turkish Tea
ġalgam LimonataMeyan ġerbeti
ġalgam

35. HATAYA ÖZGÜ YEMEKLER

38. TEPSĠ OR SĠNĠ KEBABI

39. ORUK

40. TUZDA TAVUK

41. TANDIR EKMEĞİ

42. Künefe is rich in syrup and butter and usually served with kaymak (clotted/scrambled
butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is
served hot with pistachio or walnut.

43. THANKS FOR WİEVİNG