Features ... |
|
 |
Regulars ... |
|
|
|
 |
|
 |
Kebabed Out |
|
 What
can we say about Turkish food other than the fact that it is fabulous!
Turkish history is unmatched by any other country and with that comes an
enormous range of dishes that have been refined over the centuries. The
fresh local produce that is used in the making of these foods is second to
none. Whether you are a discerning vegetarian or a hardcore meat fiend,
Turkey has got it covered. Here’s a few examples.
Doner Kebap (kebab) - “Doner” means turning and “Kebap” means roasted. Doner
kebap is the national dish of Turkey and is very different to the kebabs we
are used to back home. It is usually lamb but can also be chicken, beef or
even chestnut. Chicken kebabs only became popular from the early eighties in
response to western ‘low-fat’ dietary requirements. A standard doner is
simply the meat sliced from the vertically roasting ‘stack’ and served on a
plate usually with rice or cous-cous, some shredded lettuce, carrot and a
slice or two of tomato. If you're more into the style of kebap that we are
used to around the world, ie, the rolled up kind, ask for a Durum Kebap.
Another well-known and popular dish is the Shish Kebap. This is chunks of
lamb roasted on a skewer. The Turks have a great knack for getting the
outside perfectly cooked while the inside remains flavoursome and tender.
Not easy to do. A Shashlik is similar to a Shish but with vegetables mixed
along the skewer.
If you’re a little more adventurous than some, then why not give the Koç
Yumurtasi a try. A Turkish delicacy that translates to.... Rams Balls!! Yum
yum!! And if you really do have an iron constitution, maybe Kokoreç is your
style (lamb’s intestines) or Beyin Tava (brain slices in batter). Delicacies
that will make your mouth water for more!
Seafood is abundant in Turkey. The best restaurants are probably found in
Istanbul, at Kumkapi, but most of the coastal towns have many restaurants.
Be careful though, as the price is often not stated on the menu. Make sure
you ask today’s price before ordering as seafood in Turkey is not generally
cheap.
A good variety of vegetarian (etyemez) dishes are available in most
eateries. Be aware that some use meat flavourings in the cooking process
though. Turkish breakfast, or Kahvalti, usually consists of bread, butter,
jam or honey, a hard boiled egg, a slice or two of cucumber, tomato, a few
black olives and maybe some preserved meat. Omelettes are readily available
in most places and always cooked to perfection.
If your into white bread, then the bread in Turkey is second to none.
Ataturk, the legend, put bakeries under a strict government licensing system
which has remained in place ever since. All bakeries are inspected at least
twice a year for hygiene practices and for the ingredients used. If anything
that even resembles artificial preservatives are being used, they cop a
heavy fine. If it happens again, they’re shut down in disgrace. Turks take
their bread very seriously indeed.
Turkey is a massive exporter of nuts and dried fruits. A favourite snack for
Turkish men is what they call in English, Turkish Viagra. Simply a dried fig
with a walnut on top, the local men claim it keeps them going all night.
Don’t know about that but at least it keeps them regular. The women claim
the men are full of figs!!
Turkish Delight, or Lokum, is found everywhere in Turkey. It was originally
invented in the late 1700’s by Ali Muhiddin Haci Bekir, an Istanbul
confectioner, in response to the Sultan’s cries for soft candy after
cracking yet another tooth on a sourball. The original flavour was that of
rosewater, but is now available in a multitude of flavours from pistacchio
and almond to, of course, chocolate. Try and buy from a confectioner that
makes it in-house rather than the boxed ‘ready for tourists’ kind. Don’t be
afraid to say “Deneyelim” (deh-neh-yeh-LEEM), “Let’s try some” when you are
buying.
Turkey is becoming more and more modern (westernized) each year. With this
westernization comes an increasingly wide variety of international
restaurants. From Chinese and Italian, to Mexican and Mongolian, Turkey
offers a fabulous variety if you end up “Kebabed Out!”
|
 |
