Turkish Cooking / Türk mutfagi
De Turkse Keuken / Turkish cuisine /
La Cuisine turque / Die türkische Küche /
De Turkse keuken is een van de veelzijdigste ter wereld, een keuken met een lange traditie.
De variatie van het eten in Turkije komt voort uit de talloze invasies van vreemde volkeren, die een spoor van kookstijlen hebben achtergelaten.
Wist u dat de Turkse keuken na de Chinese en de Franse een derde plaats op de wereldranglijst inneemt?
Deze invloeden kwamen onder andere uit de Ottomaanse tijd, Iran, Irak, Egypte en de Balkan.
De gerechten zijn meestal gebaseerd op vers fruit en groente, gegrild vlees en vele soorten salades.
De diverse schotels worden vaak begeleid door yoghurt en sauzen.
Recepten van verschillende Turkse gerechten
Turkse kook recepten,Turkse gerechten,Turks eten,Turkse dranken.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain varying selections from the vast array of Ottoman dishes.
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayýf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pastry specialities such as keskek (kashkak), manti (especially of Kayseri) and gözleme.
The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
The Best Turkish Recipes __ A couple of pages of recipes here. - From can communications sa -
RecipeSource: Turkish Recipes __ A nice collection of recipes from Turkey. - From Recipe Source -
Strat's Place - Daniel Rogov - Traditionally Turkish Recipes __ "Each of the following recipes originated in Istanbul during the 15th century. Each is as popular and delicious today as it was five hundred years ago." - From stratsplace.com -
Turkish Recipes __ A collection of 17. - From Turgut Dincer -
Turkish Recipes at Food Down Under Recipe Database __ You will find 209 recipes in the database. - From Food Down Under -
Turkey recipes Culinary history and information __ Learn about the history and cultural anthropology of Turkish food from ancient times to the present as well as find some excellent recipes. - From Recipes4us -
La cuisine turque qui bénéficie de l'héritage ottoman est à la charnière des saveurs asiatiques, orientales et méditerranéennes. En effet, la cuisine turque est une des plus riches dans le monde. La cuisine turque s'est enrichie grâce aux migrations des Turcs au cours des siècles, de l'Asie centrale à l'Europe. Parmi les éléments que les Turcs ont apportés d'Asie Centrale figurent le yaourt et la yufka (pâte feuilletée - phyllo) qui constitue la base du baklava et des böreks.
Par sa position géographique qui permet une diversité climatique, la Turquie préserve le caractère hétérogène de sa cuisine. Toutefois, les traditions d'un passé lointain sont bien conservées. Parmi spécialités turques les plus connues on compte les dolma, döner et autres kebabs, mantý, beðendi, börek/beurek, pilav/pilaf, baklava et kadayýf. La cuisine turque est riche en pâtes, viandes, poissons, légumes et desserts.
Cuisine AZ : recettes de Turquie
Cuisine Turque : Délices du Monde
Die türkische Küche hat eine lange Geschichte und stellt eine Weiterentwicklung der ursprünglichen nomadischen Kochtradition der Turkvölker durch Vermischung mit der indischen, persischen, islamisch-arabischen Küche sowie den Kochtraditionen der Völker des Mittelmeerraumes und des Kaukasus, wie zum Beispiel der armenischen und/oder aramäischen Küche dar. Diese Vielfalt der Einflüsse entwickelte sich durch die Jahrhunderte besonders unter der Prägung der osmanischen Kultur und Lebensweise zur heutigen charakteristischen türkischen Küche.
Wie im gesamten islamischen Raum gelten auch in der Türkei für die muslimische Bevölkerung die Speisevorschriften des Islam von haram (verboten) und halal (erlaubt). Das Schächten wird beachtet.
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Ajvarquark
Couscous-Salat mit knackigem Gemüse
Bulgur-Auflauf mit Schafskäse
Babaghanousch
Baklava
Cacik
Coban Salatasi
Dolmasi
Fladenbrot
Iskender Kebab
Menemen
Türkische Pizza / Lahmacun
Borek (Türkische Teigtaschen)
Gefüllte Auberginen (Karniyarik)
Hier verschiedenen türkischen Köfte Rezepte:
Türkische Rezepte - Marions Kochbuch
Rezeptsuche - verweist mit mehr als 300.000 Links zu Rezeptseiten aus 10 verschiedenen Datenbanken.
A collection of recipes: different sites all over the world
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