|
|
|
|
 |
|
 |
|
 |
 |
It is essential to have bread
during the meal |
|
|
Variety of rice end pastries are
so important |
|
|
There are large variety of meat
menves besides kebab |
|
|
Vegetables are all cooked
in tomato-souce with onionand meat (Not just boiled) |
|
|
All the ingredients
generally are fried first, before addition water |
|
|
Onion and garlic are the
main ingredients |
|
|
All types of vegetables
are used in Turkish Kitchen and cooked in soucepan |
|
|
Usage of butter and
grease is decreased recently |
|
|
Olive-oil is the main
material of starters and is used in rice, salad and all type
of fries |
|
|
Pounded-wheat is
essential meterial as much as rice, (soup, meat-balls, salad) |
|
|
Dried fruits are used of
hoşaf and stewed fruit as well as for meal |
|
|
Spices are not used much.
Mostly, black-pepper, red-pepper, sweet and hot cinnamon,
pimento, thyme, mint, sweat basil, sesame and sumak are used |
|
|
Parsley, dill and mint (dried
and fresh) are used much in Turkish kitchen |
|
|
Yoghurt is one of the
main meterial for meals |
|
|
Plate decoration is a
new progressing art |
|
|
Souces are not used much |
|
|
When the meals are
cooking, salt is added |
|
|
There are big variety of
dessert. Pastry and pudding dessert dessert ane the most
popular, as munch as helva |
|
|
Şıra, cyrup and
picklecan be daink, during the meal |
|
|
Lamb meat is an
essential. Usage of beef, chicken and fishis incresing too |
|
|
Turkish mezes are
consint of vegetables cooked in olive-oil borek, sheese and
row vegetables |
|
|
Frozen foods and can are
not used |
|
|
Turkish meat has lers
blood because of slaughter system it makes it more delicious |
|
|
Special souce-pans and
cassoeroles are essential for Turkish Kitchen |
|
|
Soup is the main starter |
|
|
Service orders are
different |
|
|
There are several
differences between trade and home kitchens |
|
|
Yufka and pide are not
known in other kitchen |
 |
|
|
|
