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Post by hellboy87 on Apr 20, 2010 12:25:25 GMT -5
"The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or meatball.[3] So we changed how the persians made Kofte and made our own TURKISH kofte.. but the Greeks also use it with the Turkish style of name hmmm"
Yes,but fact is,its of Persian origin.
It's just like how the Malay language adopted the word hospital from English but modified to be pronounced hospiTAL while the original one is hospiTEL
Probably all groups who have adopted aspects of another groups' culture has modified it over time.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:26:42 GMT -5
Origin Lokum on a plate A tray of Turkish Delight Lokum has been produced in Turkey since the 15th century. Originally, honey and molasses were used as sweeteners, and water and flour were the binding agents. Lokum was introduced to the West in the 19th century. An unknown Briton reputedly became very fond of the delicacy during his travels to Istanbul, and purchased cases of lokum, to be shipped back to Britain under the name Turkish Delight. It became a major delicacy not only in Britain, but throughout Continental Europe.[1] LOKUM clearly Turkish, although Greeks and Greek Cypriots to this day try to argue that it is there delicacy there isn't any historical record of it
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:27:52 GMT -5
The Persians probably adopted much of its food from OTHER cultures,,,, therefore it doesnt change the factits called Persian.. as it doesnt change the fact that TURKISH culture also exists. Can ur little brain comprehend what is being taught here?
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 12:30:35 GMT -5
Another point you don't get is, for 500 years the Ottomans ruled many nations therefore absorbing a lot of cultural aspects into its own culture such as Armenian Greek Arabic and balkan cultures, these cultures intertwined with a Turkish style and probably with each other, add the Central asian Turkish concept and you have the culture of Turkey.
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Post by hellboy87 on Apr 20, 2010 12:38:22 GMT -5
Another point you don't get is, for 500 years the Ottomans ruled many nations therefore absorbing a lot of cultural aspects into its own culture such as Armenian Greek Arabic and balkan cultures, these cultures intertwined with a Turkish style and probably with each other, add the Central asian Turkish concept and you have the culture of Turkey. I've said,that Turkish culture is largely a composite of a number of other cultures. I did not say there is no Turkic aspect,there is.But majority of it is not. And that it is no suprise,a lot of it comes from the land of Anatolia,since thats where the Empire sprang up.And that that is where the mixing and the Turkification process was the strongest.So no suprise for the incorporation there. If what was adoped from the Persians,the Persians got from someone else,well,that's not the point.The point I am making is,that it is not Turkic.
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Post by thracian08 on Apr 20, 2010 13:22:18 GMT -5
I totally disagree with you by saying majority is not.
Majority is actually. Have you met a Turk before? I bet you have not.
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Post by Dèsîŗĕ Yèarning on Apr 20, 2010 13:47:54 GMT -5
So I have just shown you that the majority of foods eaten in Turkey are LARGELY of a Turkish descent. Can u show me some foods which are not?
Disprove me please. thanks
In addition care to comment on the Nazar boncugu, perhaps the Mehter Marsi, all very important aspects of Turkish culture. Perhaps the Sunnet and Wedding ceremonies, or the Kina? all of which are almost identical to that in central asia!
Perhaps you can try to dissprove some of these parts of the Turkish culture, but if u cannot and you repeat again your idiotic comments of...
She said, he said, they said, I read. i shall automatically start deleting your comments. Either back up your opinion with solid reasons, or stop trying to defame the Turkish culture. you have recieved sufficient responses about this topic.
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Post by hellboy87 on Apr 21, 2010 9:11:38 GMT -5
Majority is actually. Have you met a Turk before? I bet you have not. Yes I have.I have met a few of them.I've had dinner with them
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Post by hellboy87 on Apr 21, 2010 9:13:31 GMT -5
So I have just shown you that the majority of foods eaten in Turkey are LARGELY of a Turkish descent. Can u show me some foods which are not? Disprove me please. thanks In addition care to comment on the Nazar boncugu, perhaps the Mehter Marsi, all very important aspects of Turkish culture. Perhaps the Sunnet and Wedding ceremonies, or the Kina? all of which are almost identical to that in central asia! Perhaps you can try to dissprove some of these parts of the Turkish culture, but if u cannot and you repeat again your idiotic comments of...
She said, he said, they said, I read. i shall automatically start deleting your comments. Either back up your opinion with solid reasons, or stop trying to defame the Turkish culture. you have recieved sufficient responses about this topic.DEFAME? DEFAME? You are clearly very touchy on me saying bringing out the fact that Turkics did not have much culture on their own. Complexes,complexes,complexes............ So what about Ataturk? He's theories is even worse.
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Post by Dèsîŗĕ Yèarning on Apr 21, 2010 11:25:16 GMT -5
You have been warned. Stick to the topic back up your thoery/lies or do not post one more useless comment in this thread. Understand? Which part of Turkish foods are not of Turkish culture... come on?
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Post by hellboy87 on Apr 21, 2010 11:38:18 GMT -5
holl!
You told me off for using the Wiki ones as proof,yet you did the same.
AAdmin
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Post by Dèsîŗĕ Yèarning on Apr 21, 2010 11:41:34 GMT -5
Don't change the subject. I have warned you. this is the last warning, go and cry to Aadmin if u wish, but until u prove your claims u are not welcome to post in this thread. You just waste space.
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Post by hellboy87 on Apr 21, 2010 12:23:21 GMT -5
"I have warned you. this is the last warning, go and cry to Aadmin if u wish, but until u prove your claims u are not welcome to post in this thread"
see what I'm talking about AAdmin???^^
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Post by thracian08 on Apr 21, 2010 13:26:27 GMT -5
u can't claim anything HB....good luck with your lies...
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Post by hellboy87 on Apr 22, 2010 8:42:22 GMT -5
good luck with your beliefs.....LOL!
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Post by Dèsîŗĕ Yèarning on Apr 25, 2010 18:25:40 GMT -5
As we can see 6 days has passed and hellboy hasn't been able to state one single food that isn't Turkish culture. His theory is a total lie. All alone he has dispproved his own theory
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Post by oszkarthehun on Apr 25, 2010 23:43:19 GMT -5
As we can see 6 days has passed and hellboy hasn't been able to state one single food that isn't Turkish culture. His theory is a total lie. All alone he has dispproved his own theory I agree and believe there is such a thing as Turkish culture. But as is normal for most cultures it is a fusion of influences from various places and peoples as well as how these influences have been specifically incorporated into culture of Turkey. Addditionaly even if you have similiar meals or recipes from country to country these will vary as peoples start to do them in their own particuliar way and also due to climate differences affecting different crops and vegetables etc. Probably also certain traits traditions have been carried through from some of the Turkic tribes/peoples although I think majority of the food you find in Turkey is probably not historically the food of the Turkic tribes, but more so fusion of influences and probably some innovations. If you look at the cuisine or staple foods of other Turkic countries it does appear to be somewhat different to what is found in Turkey. And what is found in Turkey appears to be more similiar to Greek, Persian,Armenian and Middle Eastern foods. eg here is some example of central asian Turkic countrys foods. Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manty are dumplings filled with ground meat and onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsas, gutap (often filled with spinach) and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor. Shashlyk, skewered chunks of mutton, pork, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onions and a special vinegar-based sauce, is served in restaurants and often sold in the street. Restaurants in Turkmenistan serve mainly Russian fare such as pelmeni, buckwheat (grechka), golubtsy, and a wide variety of mayonnaise-based salads. Lagman, an Uyghur noodle dish, can also be found in some areas. Meals are almost always served with Naan, Central Asian flat bread, known locally as "çörek." Turkmen bread is prepared slightly differently from other breads in the region in thick, round disc-shaped loaves baked in a traditional tamdyr clay oven. Bread has a high symbolic importance in Turkmen culture,[2] and it is considered highly impolite to turn a loaf of bread upside down or to mistreat bread in any way. There are many superstitions based around bread and its preparation As in the rest of Central Asia, green tea is the primary drink, consumed at all hours. In the Turkmen language, "chai" (tea) can refer to eating a meal or sitting down for a visit. In the Dashoguz region it is sometimes drunk "Kazakh style" with milk, often to disguise the salty taste of the drinking water in that area. en.wikipedia.org/wiki/Turkmen_cuisine Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions.[2] Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include[3] shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course. Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered—green or black—to every guest. Ayran, a chilled yogurt drink, is popular in summer, but does not replace hot tea Traditional Uzbek bread, called generically non or patyr, is baked in the form of circular flat loaves (lepeshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are: Obi non - Obi nons are the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh.[15] Obi nons are baked in special clay ovens called tandir. "One having eaten in the morning a slice of obi non with raisins, fried peas or Circassian walnut will not be thinking about food for a long time", a quote from Ibn Sina (Avicenna).[citation needed] Samarkand nons- In different areas of Uzbekistan obi nons are baked in different ways. In Samarkand small thick obi nons, the shirma non are the most popular. en.wikipedia.org/wiki/Uzbek_cuisineThe most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol). The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog"). Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits). Horse meat is eaten in Mongolia and can be found in grocery stores. en.wikipedia.org/wiki/Mongolian_cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. 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), creating a vast array of specialities- many with strong regional associations. 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.[3] 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 pasta specialties, such as keþkek (kashkak), mantý (especially from Kayseri) and gözleme. A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and 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. Key ingredients Frequently used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the Spice Bazaar (Mýsýr Çarþýsý). Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. [edit] Oils and fats Butter or margarine, olive oil, sunflower oil, canola oil and corn oil are widely used for cooking. Kuyruk yaðý (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut, peanut and walnut oils are used as well. [edit] Use of fruit In the Ottoman cuisine, the accompanying of fruit as a side dish with meat was quite frequent. Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, komposto (compote) or hoþaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. PatlýcanEggplant (Turkish: patlýcan) has a special place in the Turkish cuisine. It is combined with minced meat in karnýyarýk. As a speciality of eastern Turkey, there are patlýcan kebabs, such as Tokat Kebab, a specialty of Tokat province, and Antep's eggplant kebab. In a large number of mezes, side-dishes, and main courses -such as þakþuka, patlýcan salatasý ("eggplant salad", an eggplant purée/dip), patlýcan dolma ("filled eggplant"), hünkâr beðendi (eggplant purée prepared with cheese and traditionally served with lamb stew), imam bayildi, and musakka- eggplant is the major element. In Antalya province it is used for making eggplant jam ("patlýcan reçeli") . Meats In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramý (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widespread. The main use of meat in cooking remains the combination of minced meat and vegetable, with names such as kýymalý fasulye (bean with minced meat) or kýymalý ýspanak (spinach with minced meat, which is almost always served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (sardalya) or hamsi(anchovies) are widespread, as well as many others with seasonal availability. Poultry consumption is common, consisting almost exclusively of chicken, including eggs. Milk-fed lambs, once the most popular source of meat, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is a predominantly Islamic country, pork plays no role in Turkish cuisine. en.wikipedia.org/wiki/Turkish_cuisine
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Post by Dèsîŗĕ Yèarning on Apr 26, 2010 9:05:55 GMT -5
I am going to highlight alof the foods mentioned by Ozskar that are eaten in Turkey. read.... go.... As we can see 6 days has passed and hellboy hasn't been able to state one single food that isn't Turkish culture. His theory is a total lie. All alone he has dispproved his own theory I agree and believe there is such a thing as Turkish culture. But as is normal for most cultures it is a fusion of influences from various places and peoples as well as how these influences have been specifically incorporated into culture of Turkey. Addditionaly even if you have similiar meals or recipes from country to country these will vary as peoples start to do them in their own particuliar way and also due to climate differences affecting different crops and vegetables etc. Probably also certain traits traditions have been carried through from some of the Turkic tribes/peoples although I think majority of the food you find in Turkey is probably not historically the food of the Turkic tribes, but more so fusion of influences and probably some innovations. If you look at the cuisine or staple foods of other Turkic countries it does appear to be somewhat different to what is found in Turkey. And what is found in Turkey appears to be more similiar to Greek, Persian,Armenian and Middle Eastern foods. eg here is some example of central asian Turkic countrys foods. Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manty are dumplings filled with ground meat and onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsas, gutap (often filled with spinach) and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.Shashlyk, skewered chunks of mutton, pork, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onions and a special vinegar-based sauce, is served in restaurants and often sold in the street. Restaurants in Turkmenistan serve mainly Russian fare such as pelmeni, buckwheat (grechka), golubtsy, and a wide variety of mayonnaise-based salads. Lagman, an Uyghur noodle dish, can also be found in some areas. Meals are almost always served with Naan, Central Asian flat bread, known locally as "çörek." Turkmen bread is prepared slightly differently from other breads in the region in thick, round disc-shaped loaves baked in a traditional tamdyr clay oven. Bread has a high symbolic importance in Turkmen culture,[2] and it is considered highly impolite to turn a loaf of bread upside down or to mistreat bread in any way. There are many superstitions based around bread and its preparationAs in the rest of Central Asia, green tea is the primary drink, consumed at all hours. In the Turkmen language, "chai" (tea) can refer to eating a meal or sitting down for a visit. In the Dashoguz region it is sometimes drunk "Kazakh style" with milk, often to disguise the salty taste of the drinking water in that area.en.wikipedia.org/wiki/Turkmen_cuisine Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions.[2] Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include[3] shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered—green or black—to every guest. Ayran, a chilled yogurt drink, is popular in summer, but does not replace hot teaTraditional Uzbek bread, called generically non or patyr, is baked in the form of circular flat loaves (lepeshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are: Obi non - Obi nons are the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh.[15] Obi nons are baked in special clay ovens called tandir. "One having eaten in the morning a slice of obi non with raisins, fried peas or Circassian walnut will not be thinking about food for a long time", a quote from Ibn Sina (Avicenna).[citation needed] Samarkand nons- In different areas of Uzbekistan obi nons are baked in different ways. In Samarkand small thick obi nons, the shirma non are the most popular. en.wikipedia.org/wiki/Uzbek_cuisineThe most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog"). Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits). Horse meat is eaten in Mongolia and can be found in grocery stores. en.wikipedia.org/wiki/Mongolian_cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. 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), creating a vast array of specialities- many with strong regional associations. 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.[3] 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 pasta specialties, such as keþkek (kashkak), mantý (especially from Kayseri) and gözleme. A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and 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. Key ingredients Frequently used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the Spice Bazaar (Mýsýr Çarþýsý). Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. [edit] Oils and fats Butter or margarine, olive oil, sunflower oil, canola oil and corn oil are widely used for cooking. Kuyruk yaðý (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut, peanut and walnut oils are used as well. [edit] Use of fruit In the Ottoman cuisine, the accompanying of fruit as a side dish with meat was quite frequent. Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, komposto (compote) or hoþaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. PatlýcanEggplant (Turkish: patlýcan) has a special place in the Turkish cuisine. It is combined with minced meat in karnýyarýk. As a speciality of eastern Turkey, there are patlýcan kebabs, such as Tokat Kebab, a specialty of Tokat province, and Antep's eggplant kebab. In a large number of mezes, side-dishes, and main courses -such as þakþuka, patlýcan salatasý ("eggplant salad", an eggplant purée/dip), patlýcan dolma ("filled eggplant"), hünkâr beðendi (eggplant purée prepared with cheese and traditionally served with lamb stew), imam bayildi, and musakka- eggplant is the major element. In Antalya province it is used for making eggplant jam ("patlýcan reçeli") . Meats In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramý (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widespread. The main use of meat in cooking remains the combination of minced meat and vegetable, with names such as kýymalý fasulye (bean with minced meat) or kýymalý ýspanak (spinach with minced meat, which is almost always served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (sardalya) or hamsi(anchovies) are widespread, as well as many others with seasonal availability. Poultry consumption is common, consisting almost exclusively of chicken, including eggs. Milk-fed lambs, once the most popular source of meat, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is a predominantly Islamic country, pork plays no role in Turkish cuisine. en.wikipedia.org/wiki/Turkish_cuisineSo what exacty is it that Turks eat that isn't Turkish culture, I still don't get it?
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Dèsîŗĕ Yèarning
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Post by Dèsîŗĕ Yèarning on Apr 26, 2010 9:06:50 GMT -5
I am going to highlight alof the foods mentioned by Ozskar that are eaten in Turkey. read.... go.... As we can see 6 days has passed and hellboy hasn't been able to state one single food that isn't Turkish culture. His theory is a total lie. All alone he has dispproved his own theory [/quote] I agree and believe there is such a thing as Turkish culture. But as is normal for most cultures it is a fusion of influences from various places and peoples as well as how these influences have been specifically incorporated into culture of Turkey. Addditionaly even if you have similiar meals or recipes from country to country these will vary as peoples start to do them in their own particuliar way and also due to climate differences affecting different crops and vegetables etc. Probably also certain traits traditions have been carried through from some of the Turkic tribes/peoples although I think majority of the food you find in Turkey is probably not historically the food of the Turkic tribes, but more so fusion of influences and probably some innovations. If you look at the cuisine or staple foods of other Turkic countries it does appear to be somewhat different to what is found in Turkey. And what is found in Turkey appears to be more similiar to Greek, Persian,Armenian and Middle Eastern foods. eg here is some example of central asian Turkic countrys foods. Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manty are dumplings filled with ground meat and onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsas, gutap (often filled with spinach) and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.Shashlyk, skewered chunks of mutton, pork, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onions and a special vinegar-based sauce, is served in restaurants and often sold in the street. Restaurants in Turkmenistan serve mainly Russian fare such as pelmeni, buckwheat (grechka), golubtsy, and a wide variety of mayonnaise-based salads. Lagman, an Uyghur noodle dish, can also be found in some areas. Meals are almost always served with Naan, Central Asian flat bread, known locally as "çörek." Turkmen bread is prepared slightly differently from other breads in the region in thick, round disc-shaped loaves baked in a traditional tamdyr clay oven. Bread has a high symbolic importance in Turkmen culture,[2] and it is considered highly impolite to turn a loaf of bread upside down or to mistreat bread in any way. There are many superstitions based around bread and its preparationAs in the rest of Central Asia, green tea is the primary drink, consumed at all hours. In the Turkmen language, "chai" (tea) can refer to eating a meal or sitting down for a visit. In the Dashoguz region it is sometimes drunk "Kazakh style" with milk, often to disguise the salty taste of the drinking water in that area.en.wikipedia.org/wiki/Turkmen_cuisine Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions.[2] Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Other notable national dishes include[3] shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered—green or black—to every guest. Ayran, a chilled yogurt drink, is popular in summer, but does not replace hot teaTraditional Uzbek bread, called generically non or patyr, is baked in the form of circular flat loaves (lepeshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with the decorated side up, then torn into irregular chunks which are stacked on the bread plate. Every region has different varieties of non, most prominent are: Obi non - Obi nons are the staple bread of Uzbek cuisine. Obi nons are mentioned in one of the oldest written works, the Epic of Gilgamesh.[15] Obi nons are baked in special clay ovens called tandir. "One having eaten in the morning a slice of obi non with raisins, fried peas or Circassian walnut will not be thinking about food for a long time", a quote from Ibn Sina (Avicenna).[citation needed] Samarkand nons- In different areas of Uzbekistan obi nons are baked in different ways. In Samarkand small thick obi nons, the shirma non are the most popular. en.wikipedia.org/wiki/Uzbek_cuisineThe most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog"). Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits). Horse meat is eaten in Mongolia and can be found in grocery stores. en.wikipedia.org/wiki/Mongolian_cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. 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), creating a vast array of specialities- many with strong regional associations. 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.[3] 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 pasta specialties, such as keþkek (kashkak), mantý (especially from Kayseri) and gözleme. A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and 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. Key ingredients Frequently used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the Spice Bazaar (Mýsýr Çarþýsý). Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. [edit] Oils and fats Butter or margarine, olive oil, sunflower oil, canola oil and corn oil are widely used for cooking. Kuyruk yaðý (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut, peanut and walnut oils are used as well. [edit] Use of fruit In the Ottoman cuisine, the accompanying of fruit as a side dish with meat was quite frequent. Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, komposto (compote) or hoþaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. PatlýcanEggplant (Turkish: patlýcan) has a special place in the Turkish cuisine. It is combined with minced meat in karnýyarýk. As a speciality of eastern Turkey, there are patlýcan kebabs, such as Tokat Kebab, a specialty of Tokat province, and Antep's eggplant kebab. In a large number of mezes, side-dishes, and main courses -such as þakþuka, patlýcan salatasý ("eggplant salad", an eggplant purée/dip), patlýcan dolma ("filled eggplant"), hünkâr beðendi (eggplant purée prepared with cheese and traditionally served with lamb stew), imam bayildi, and musakka- eggplant is the major element. In Antalya province it is used for making eggplant jam ("patlýcan reçeli") . Meats In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramý (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widespread. The main use of meat in cooking remains the combination of minced meat and vegetable, with names such as kýymalý fasulye (bean with minced meat) or kýymalý ýspanak (spinach with minced meat, which is almost always served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (sardalya) or hamsi(anchovies) are widespread, as well as many others with seasonal availability. Poultry consumption is common, consisting almost exclusively of chicken, including eggs. Milk-fed lambs, once the most popular source of meat, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is a predominantly Islamic country, pork plays no role in Turkish cuisine. en.wikipedia.org/wiki/Turkish_cuisineSo what exacty is it that Turks eat that isn't Turkish culture, I still don't get it?
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Dèsîŗĕ Yèarning
Senior Moderator
Simarik Turkish Pwincess
Know yourself...
Posts: 3,563
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Post by Dèsîŗĕ Yèarning on Apr 26, 2010 9:08:01 GMT -5
Name a meal I mean...
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