wine Archives - ChefTurko https://www.chefturko.com/tag/wine/ Tue, 23 Jan 2024 23:28:03 +0000 en hourly 1 https://wordpress.org/?v=6.9.4 https://www.chefturko.com/wp-content/uploads/2024/03/cropped-ChefTurko-image-32x32.png wine Archives - ChefTurko https://www.chefturko.com/tag/wine/ 32 32 Mediterranean Cuisine https://www.chefturko.com/mediterranean-cuisine/ https://www.chefturko.com/mediterranean-cuisine/#respond Sun, 21 Jan 2024 09:15:58 +0000 https://chefturko.com/?p=5732 MEDITERRANEAN CUISINE: THE PEARL OF TURKISH CUISINE The concept of Culinary Culture describes a comprehensive and distinctive cultural structure consisting of food, food types, beverages, and the processes of their preparation, cooking, storage, and consumption,...

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MEDITERRANEAN CUISINE: THE PEARL OF TURKISH CUISINE

An elegant Mediterranean dining setup overlooking a serene blue sea, featuring a table with dishes of succulent grilled prawns, golden risotto, and chargrilled octopus with lemon wedges. The table also hosts a pair of wine glasses and a bottle, complemented by a small olive tree centerpiece, offering a picturesque meal setting under a clear sky.

The concept of Culinary Culture describes a comprehensive and distinctive cultural structure consisting of food, food types, beverages, and the processes of their preparation, cooking, storage, and consumption, including related spaces, equipment, dietary traditions, beliefs, and practices. Turkey’s geographical location and historical interactions with various civilizations, along with the culinary contributions of two major empires, have significantly influenced the diversity of Turkish culinary culture. The country embraces a rich and versatile culinary culture that incorporates the unique influences of local cuisines. Mediterranean cuisine comes at the forefront of Turkish culinary culture with its rich content.

Origin of Mediterranean Cuisine

Dietary system shaped by meat and fermented dairy products in Central Asia, as well as the agricultural developments in Mesopotamia leading to the diversification of grains, vegetables, and fruits influenced the Anatolian Cuisine. Interactions of Byzantine, Middle Eastern, European, and South Mediterranean cuisines further contributed to the culinary landscape as the empire expanded.

In Turkey, when we talk about Mediterranean cuisine, another key player that comes to mind is lamb meat. Although the sheep farming activity has decreased in the foothills of the Taurus Mountains compared to the past, it is still preferred by farming families. This excellent lamb meat is transformed into various types of kebabs in the hands of skilled masters. To get detailed information about Turkish kebab, be sure to read our kebab blog post.

In the last century, the close relationship between nutrition and health has become evident through various studies. Thus, the terms healthy cuisine, natural cuisine, ecological nutrition reshaped nutrition patterns. As a result, the foods we consider healthy have also changed. One of the reasons why Turkish culinary culture is so rich and famous is that it can produce healthy products. Almost half of the 100 healthiest foods in the world are products of Mediterranean cuisine.

In contemporary times, it is crucial to identify and introduce the local characteristics of Turkish cuisine, prioritizing their evaluation within the context of returning to local cuisines. Analyzing the traditional production of products that support nutrition, rooted in common consumption practices and the transformation of these products into food, requires detailed studies. In this regard, this article aims to focus on the structural features of local cuisines and their interactions. A brief initial assessment indicates that dishes and food varieties within our cuisine, confined within local boundaries, can serve as a foundation for healthy nutrition.

General Characteristics of Mediterranean Cuisine

The Mediterranean Basin, connecting the three ancient continents of Asia, Europe, and Africa, has been a privileged region with diverse cultural traits shaped by cultural exchanges, trade, and political conflicts.

The civilizations of ancient Greece and Egypt initially marked the history of the Mediterranean, followed by the dominance of Phoenician cities and later the influence of Greek rule.

A Aegean lunch table beautifully set with a kaleidoscope of dishes including fresh, zesty salads, delicately wrapped grape leaves, golden fried potatoes, and freshly baked bread, all presented on plates that are adorned with intricate floral patterns, symbolizing the rich cultural heritage of Aegean cuisine.

In the 6th century, extensive maritime activities became prominent in the Mediterranean, with Greece exporting pottery, amphorae, wine, and olive oil; Sicily, Egypt, and Italy supplying grains; and ships from Anatolia carrying timber and iron. During the Roman period (30 BCE), this maritime trade flourished.

Starting from the 9th century, the dominance of the Islamic world over the Mediterranean led to a decline in its importance. The opening of the Suez Canal revitalized the Mediterranean as an international trade route, focusing on traditional economies of wheat, olives, wine, and sheep.

The cultural integrity of the Mediterranean, shaped by its climate, geographical structure, flora, and profound history, has reached a universal coherence. Mediterranean cuisine stands out as one of the essential components of this unique cultural structure.

Combination of various flavors: Mediterranean Culinary

In the culinary world, especially from the 1980s to the present, extensive studies emphasize the importance of acquiring a balanced and sufficient dietary habit for maintaining a healthy life. Regional cuisines are evaluated and appraised based not only on their unique structures, flavors, and diversity but also on their contribution to the healthy nutrition of communities. The traditional Mediterranean dietary pattern, relying on grains (especially wheat), olive oil, fruits and vegetables, seafood, dairy products, and spices, gains prominence in this context.

A vibrant and colorful Mediterranean spread showcasing a rich variety of textures and flavors, including creamy hummus, tangy baba ganoush, crisp vegetables, savory olives, and golden-brown falafel balls, arranged meticulously for a communal dining experience.

Turkish Pastry: The magnificent dance of wheat, barley, rye and corn

Wheat and its products, especially bread, are considered fundamental in the Mediterranean dietary system. Historical sources suggest that wheat cultivation originated around 5000 BCE in the northern regions of Turkey and southwestern Caucasus, spreading to Europe and Asia through Egypt and Mesopotamia.

Freshly baked bagels coated in sesame seeds, displayed on a metal tray, with a crisp, golden hue indicating a fresh bake, perfect for a Turkish-style breakfast.
A plate of Mediterranean bulgur pilaf with tomatoes, red peppers, and finely chopped parsley, a staple dish in Mediterranean cuisine.

Wheat products, such as bulgur, couscous, cracked wheat, and freekeh, play a significant role in Turkish cuisine, particularly in the Mediterranean and southern regions. These wheat products are combined with various legumes and vegetables, creating a diverse array of dishes consumed extensively.

Olive and Olive-Oil Constitute: Nature's gift to the Mediterranean Cuisine

Olive and olive oil constitute another essential aspect of the Mediterranean diet. The historical roots of olive cultivation in the Mediterranean can be traced back to ancient times, with references in Roman writings. Especially during the Roman Empire, olive oil trade became widespread across the Mediterranean region.

The term “olive oil” is reported to have first appeared in the Arabic-Turkish dictionary “Mukaddimet Ul-edeb” during the period of the Khwarazmshahs. While olive oil is widely used in the Aegean and Mediterranean regions of Turkey, the terminology for dishes prepared with olive oil has evolved over time.

Olive oil is extensively used, especially in the Marmara, Aegean, and Mediterranean regions of Turkey. In some parts of the Aegean provinces, olive oil, flavored with herbs like thyme and mint, is consumed in the morning alongside bread.

Bottles of golden Mediterranean olive oil surrounded by olive branches with black olives on a wooden table.
Pouring vibrant green Mediterranean olive oil into a glass, with olive branches and olives in the foreground.

Fruits, Vegetables and Local Herbs

Within the Mediterranean dietary system, the significance of fruits and vegetables is evident. Thriving in the Mediterranean’s soft winters, hot summers, and generally low rainfall climate, plants are referred to as Mediterranean plants.

In addition to citrus fruits originating from Arabia, which the Mediterranean climate cultivates most effectively, many vegetables and fruits from the Middle East and the region through the Atlantic Ocean have been adapted to our cuisine and palate.

Just as it is today, in the ancient Mediterranean basin, the trio of onion, leek, and garlic is considered crucial as primary food items. Vegetables such as white and red beets, Swiss chard, okra; and vegetables like eggplant and cucumber, described as originating from India, constitute a few of the vegetables consumed in the Mediterranean. Nowadays, we can find numerous examples of dishes and foods derived from these vegetables, enriched with cereals and reflecting regional variations.

A fresh Mediterranean salad with mixed greens, chickpeas, cucumbers, and a variety of colorful bell peppers, drizzled with olive oil.
A colorful mix of roasted Mediterranean vegetables including potatoes, tomatoes, and zucchini in a baking dish.
mediterranean fruit,

In parallel with this topic, there is limited research reflecting the historical development of wild herbs in Mediterranean culinary culture. When evaluating this matter from the perspective of Turkish cuisine, it is observed that every edible herb, root, mushroom, and fruit type is utilized in our country in various forms. This usage is not limited to the Aegean and Mediterranean regions but is extended to other regions by fully leveraging the opportunities offered by the geography.

Fish and Fish Product: Mediterranean Seafood

The consumption of fish and other seafood is also integral to the Mediterranean culinary tradition. Despite the abundance of marine resources, the consumption of seafood in Turkish cuisine is relatively low, although it increases in coastal areas. Historical sources, including the Orhon Inscriptions, indicate that fishing and aquaculture were known to Turks in ancient times.

An example from Hatay illustrates the diverse ways in which fish is prepared in the region. In certain areas of Hatay, fish varieties are prepared not only by frying, steaming, or grilling but also through unique methods. Large fish are pounded with meat mallets, mixed with bulgur, and transformed into a dish known as “fish kishe,” which is a regional specialty.

Two whole Mediterranean sea bass on a wooden cutting board, seasoned with rosemary, lemon slices, and spices, ready for cooking.

Mediterranean Wine

Grapes and wine have a long history in the Mediterranean, dating back to the Hittites, ancient Greeks, and Dionysian rituals. In contemporary times, the use of grapes extends beyond wine, featuring in various dishes and desserts. Grape-based products, including molasses, sherbet, grape leather, sausage, syrup, and never-ending variations, showcase the versatility of this fruit in Turkish cuisine.

A cozy Mediterranean bistro setting with a glass of white wine being poured from a bottle, next to a vibrant salad topped with fresh greens, tomatoes, and croutons. In the foreground, a bottle of olive oil, salt, and pepper shakers, and a basket of crusty bread complete the dining experience.

Dairy Products and Yoghurt

The last dimension of the Mediterranean nutrition system that we will examine is the use of milk and dairy products. Although information on the historical use of milk in the Mediterranean region is limited, it is known that sheep and goat breeding has existed in this geography for more than a thousand years. In Turkish cuisine, yogurt holds great significance. Yogurt is a staple found in every household’s refrigerator. Furthermore, yogurt forms the main ingredient in many Turkish appetizers.

In Turkish cuisine, milk and dairy products have an important place in various dishes, snacks and beverages. For example a special cooking technique (terbiye) with yoghurt is common in Gaziantep cuisine, where dishes are prepared by cooking yoghurt. Another unique practice in Hatay is the production of “salted yoghurt”, which is a widely consumed feature of the region.

Although yoghurt is generally known and sold as Greek yoghurt, its history in Turkish culture dates back much further. The word yoghurt is a word of Turkish origin and is used in the same way in every language.

Milk also has great importance in Turkish cuisine. It is often used especially in dessert making. For example muhallebi, which resembles a kind of local pudding, is quite famous. Chicken breast dessert made by adding chicken pieces is also known by everyone. Sütlac made from rice, milk and sugar is consumed fondly by every Turkish family. Therefore, these desserts are among the oldest and most well-known Turkish milk desserts.

A traditional Turkish kitchen scene showcasing a rustic terracotta bowl full of thick, creamy yogurt, with a serving spoon scooping out a generous portion, indicative of the simplicity and richness of Mediterranean cuisine products.
An array of elegant glass dessert cups filled with a creamy Mediterranean custard, each topped with a sprinkle of finely chopped pistachios, offering a simple yet sophisticated sweet treat.

Conclusion

The broad analysis of these various components highlights the shared elements between the Mediterranean culinary culture and Turkish cuisine, particularly in the southern and western regions of the country. While there are unique aspects specific to Turkish cuisine, the overarching connection to the Mediterranean culinary tradition is undeniable.

The Mediterranean diet’s emphasis on fresh, seasonal, and locally sourced ingredients aligns with the principles of sustainable and ecological nutrition. Traditional recipes passed down through generations contribute to the preservation of cultural heritage, promoting a sense of identity and belonging. Additionally, the health benefits associated with the Mediterranean diet make it an attractive model for communities worldwide seeking a balanced and nutritious lifestyle.

In conclusion, exploring the cultural and culinary richness of the Mediterranean and Turkish traditions offers valuable insights into the interconnectedness of diverse civilizations, historical influences, and the significance of food in shaping cultural identities. Recognizing and appreciating these traditions contribute to the broader dialogue on culinary diversity, sustainability, and the promotion of healthy lifestyles.

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