Best Foods In Turkey

Turkish cuisine is largely the heritage of Ottoman cuisine. In the early years of the Republic, a few studies were published about regional Anatolian dishes but cuisine did not feature heavily in Turkish folkloric studies until 1980's, when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a 'historical continuum' that dated back to Turkic origins in Central Asia and continued through the Seljuk and Ottoman period.

GOZLEME:

Gozleme is a customary appetizing Turkish flatbread and baked good dish. The mixture is generally unleavened, and made uniquely with flour, salt and water, however gozleme can be produced using yeast better too. It is like bazlama however, is gently brushed with spread or oil, through bazlama is set up without fat.





DONDURMA: Dondurma normally incorporates the fixings cream, whipped cream, salep(ground-up tuber of an orchid), mastic(plant gum) and sugar. It is accepted to start from city and district of Maras and subsequently otherwise called Maras dessert.








SHISH KEBAB:Shish kebab is a famous supper of speared and flame broiled blocks of meat. It is like or synonymous with a dish called shashlik, which is found in the Caucasus area. It is one of the numerous sort of kebab, a scope of meat dishes starting in the Middle East. In English, the word kebab alone frequently alludes to shish kebab, however outside of North America, kebab may likewise mean doner kebab.