Turkish and Ottoman Foods: Recipes of Traditional Turkish DishesTurkish Cuisine involves a vast geographical area. This area covers from middle Asia to the Balkans as well as the other lands once were within the Ottoman Empire’s borders. Modern Turkish Cuisine is the heritage of this wide culinary history which was influenced by many other traditional cuisines including Roman, Byzantine, Balkan and Arab Cuisines. In our days where we formulize or “recipetize” everything, the “Traditional” part of Turkish Cuisine seems like uncharted waters. Come; let's explore together with the help of Kuzubudu.com and have a taste of Ottoman Palace food at its finest. |
Common terms and phrases
almonds apples aroma Atlantic bonito beef stock Bluefish Pilaf boiling water borage bowl carobs cayenne pepper Chiboreks clarified butter clotted cream cook coriander cumin dessert Difficulty dough Eggplant eggs Enjoy Fish Balls Fish Buryan Fish Casserole flat leaf parsley flour foam food chopper garlic ground black pepper ground coriander seeds Halva Head Chef honey Ingredients serves Kalye knead lamb meat lamb mince layer leeks liquid low heat Mahmud Nedim meatballs melon seeds mince meat mixture Mücver murabba Mussel Pilaki Obarusha olive oil original recipe Ottoman Cuisine parsley Peel pieces Pilaf Pilaki poach prepare quince Quince Murabba recommend regular butter remove from heat Roasted Romano Peppers rosewater saffron saucepot sea bass sherbet shrimps sieve Sikencebin soak sprinkle stems sugar tablespoon tail fat taste teaspoon cumin teaspoon ground black teaspoon salt Tips and Tricks tomato puree trotters Turkish coffee TZATZIKI vinegar walnuts yogurt