Turkish food culture is more than just kebabs and baklava. It is a rich and diverse cuisine that reflects the history, culture, and geography of Turkey and its people. In this blog post, we will explore some of the aspects of Turkish food culture, such as its regional influences, key ingredients, social occasions, and traditional dishes.
If you want to learn things about Turkish culture and cuisine that you won’t hear anywhere else, be sure to check out my blog posts linked below. Additionally, you can stay updated on current posts by following my Pinterest account.
Turkish Dining Etiquette: Unwritten Rules
Turkish Culinary Culture: Neighbors’ Similarities and Differences
Tokat Kebab: Turkey’s Geographically Indicated Delicacy
Turkish cuisine history
Turkish cuisine boasts a captivating history that stretches back millennia, standing at the crossroads of civilizations and blending a myriad of influences into its rich culinary tapestry. Initially, nomadic Turkic tribes laid the foundation with their hearty meat-centric dishes. Subsequently, the expansive Ottoman Empire significantly enriched this culinary landscape. The Ottomans not only introduced elaborate recipes but also the refined art of dining, integrating spices from the Silk Road and vegetables from the New World. Furthermore, they adopted cooking techniques from across their vast territories, thereby crafting a diverse and opulent culinary tradition. Today, this tradition continues to evolve, testament to Turkey’s dynamic culinary heritage and its enduring appeal across the globe.
Most popular Turkish cuisine in Turkish food culture
Turkey is a large country that spans across two continents: Europe and Asia. It has been home to many civilizations and empires, such as the Hittites, the Greeks, the Romans, the Byzantines, the Seljuks, the Mongols, the Ottomans, and the modern Republic of Turkey. Each of these cultures has left its mark on the Turkish cuisine, creating a mosaic of flavors and styles.
Aegean, Marmara, and Mediterranean cuisine
The cuisine of Turkey also varies depending on the region and the climate. For example, the Aegean, Marmara, and Mediterranean regions have a mild and sunny climate, and are surrounded by the sea. Therefore, their cuisine is rich in fish, seafood, olive oil, vegetables, herbs, and fruits. Some of the dishes from these regions are dolma (stuffed grape leaves), türlü (mixed vegetable stew), çoban salatası (shepherd’s salad), and lokum (Turkish delight).
The Black Sea cuisine
The humid and rainy climate of the Black Sea region draws culinary influences from Slavic and Balkan cuisines. Corn serves as the main staple here, chefs use it to create dishes like mıhlama (a cheese and cornmeal fondue), kuymak (a cheese and butter dip), and karalahana çorbası (kale soup). The Black Sea region also boasts fame for its fish, particularly the anchovy (hamsi), which chefs prepare in various methods including frying, baking, or stuffing.
The Central Anatolia cuisine
The Central Anatolia region has a continental climate, with hot summers and cold winters. The cuisine of this region is based on wheat, meat, dairy, and legumes. Some of the specialties of this region are mantı (dumplings filled with meat and served with Turkish yogurt and garlic sauce), gözleme (thin flatbread stuffed with cheese, spinach, or meat), and keşkek (wheat porridge cooked with meat).
The Southeastern Anatolia cuisine
The Southeastern Anatolia region has a hot and dry climate, and is influenced by the Arab, Persian, and Kurdish cuisines. The cuisine of this region is famous for its spicy and meaty dishes, such as kebabs, lahmacun (thin crust pizza topped with minced meat and vegetables), and baklava (layered pastry with nuts and syrup). The Southeastern Anatolia region is also known for its desserts, such as künefe (shredded wheat pastry with cheese and syrup), kadayıf (fried vermicelli with nuts and syrup), and şöbiyet (puff pastry with cream and nuts).
The East Anatolian cuisine
Located in the eastern part of Turkey and bordered by Iran, Iraq, Syria, Georgia, and Armenia, the East Anatolian region faces a harsh and mountainous climate. As a result, it emerges as the least populated and least developed area in Turkey. The cuisine in this region deeply absorbs the influences of Kurdish, Armenian, and Persian culinary traditions, presenting a variety of unique dishes. For example, büryan kebabı showcases the region’s traditional cooking methods with its preparation of goat or lamb cooked in a deep well over a wood fire.
Additionally, the local diet features accin, a thin bread lavishly topped with cheese, eggs, and butter, offering a taste of the area’s rich culinary palette. Furthermore, the dessert kadayif dolması, with its shredded dough filled with nuts and soaked in syrup, exemplifies the region’s indulgent sweet treats. Beyond these savory and sweet dishes, the region also gains recognition for its apricots, particularly from the Malatya province, and its notable wine production in the Elazig province. These culinary elements together underscore the rich heritage and diverse flavors of the East Anatolian region, marking it as a distinct part of Turkey’s extensive gastronomic landscape.
What is Turkey’s Cultural Food?
Turkey’s rich and diverse culinary culture is renowned worldwide. Dozens of cultural dishes exist in Turkey, and they have great significance for when people make them. These unique flavors come from all corners of Turkey, and they reflect the country’s history, culture, and tradition.
Making Turkish baklava on special occasions such as Eid al-Fitr and Eid al-Adha is a tradition. These festivals are times when families come together to share joy and happiness, and serving baklava to guests is a customary practice. Baklava is considered a symbol of hospitality and abundance.
Stuffed turkey is a popular dish for New Year celebrations around the world. In Turkish culture, the tradition is different. People prepare stuffed lamb instead. The supporting actor of New Year’s celebrations is fruit compote or cacık, which are traditional flavors. On New Year’s Eve, family members gather and enjoy stuffed lamb with rice. They have pleasant conversations together. This moment emphasizes unity, togetherness, and family values.
Another significant tradition in Turkish society is bringing Turkish pide to the house of mourning when someone passes away. This cultural practice aims to provide moral support to the bereaved family, to be with them during their time of mourning, and to alleviate the burden of cooking during their difficult time.
The cultural foods made during religious holidays
Ashure is a very special dessert in Turkish society. People also call it Noah’s pudding. They can make it from the tenth day of Muharram throughout the month. It symbolizes sharing, solidarity, and empathy. People prepare it in large pots during Muharram. It is the first month of the Islamic lunar calendar. They distribute this dessert to neighbors and those in need in the community.
Eid al-Adha is a festival of sacrifice. People sacrifice animals and prepare one-third of the meat as lamb roast. They distribute it to neighbors and those who are financially disadvantaged. This tradition has a purpose. It is to share meat, an expensive food item, with a wider segment of the community. It is also to help those in need by those who are well-off.
Turkey’s cultural dishes have rich flavors, meanings, and values. They strengthen community, hospitality, and sharing in Turkish life. This is especially true on special days. Turkey’s cultural foods celebrate its history and diversity.
Key Ingredients in Turkish food culture
Turkish cuisine uses a variety of ingredients, but some of the most common ones are:
- Lamb and beef dominate as the primary meats in Turkish cuisine, starring in dishes like kebabs, stews, and soups. Chicken and fish also enjoy popularity, especially along the coastal regions.
- Rice and bulgur stand out as the staple grains, serving as the foundation for dishes such as pilaf, çiğ köfte (spiced raw meatballs with bulgur), and içli köfte (bulgur and meat-stuffed meatballs).
- Yogurt and cheese play central roles, appearing in various forms such as sauces, dips, salad dressings, and desserts. Examples include cacık (yogurt with cucumber and mint), ayran (a yogurt-based drink), and sutlac (rice pudding).
- Eggplant and zucchini are the vegetables of choice, either headlining a dish or complementing as a side. Dishes like patlican salatasi (eggplant salad), imam bayildi (stuffed eggplant), and kabak tatlisi (zucchini dessert) highlight their versatility.
- Onion and garlic serve as essential aromatics, forming the base of sauces and soups or adding flavor as garnishes. Favorites include sogan salatasi (onion salad), sarimsakli yogurt (garlic yogurt), and ezme (spicy tomato dip).
- Nuts and dried fruits enrich the cuisine as snacks and desserts, used in fillings, toppings, or as standalone treats. Creations such as cevizli sucuk (walnut sausage), fistikli helva (pistachio halva), and lokum (Turkish delight) showcase their importance.
Social Occasions in Turkish food culture
Food in Turkey is not only a way of nourishment, but also a way of socializing and celebrating. There are many occasions where food plays a central role, such as:
- Breakfast: Turkish breakfast turns into a lavish spread of various dishes, including bread, cheese, olives, eggs, jams, honey, butter, tomatoes, cucumbers, pastries and Turkish sausage. Families and friends often savor Turkish breakfast on weekends, stretching the meal over hours.
- Tea time: A special pot, the caydanlik, brews Turkish tea, served in small glasses with sugar. Tea permeates daily life, accompanying breaks, meetings, and visits. Snacks like simit (sesame bread rings), poğaça (savory pastries), and kurabiye (cookies) often accompany Turkish tea.
- Dinner: Serving as the day’s main meal, Turkish dinner gathers families or guests in the evening. The meal unfolds through several courses: soup, salad, a main dish, dessert, and fruit. Dinner also fosters conversation, entertainment, and hospitality.
- Festivals: Turkish festivals celebrate religious or cultural events with special dishes and rituals. Key festivals include Ramadan (the fasting month), Eid al-Fitr (sugar feast), Kurban Bayramı (the festival of sacrifice), Nevruz (the spring festival), and Hidirellez (the summer festival).
Traditional Dishes in Turkish food culture
Turkish cuisine has a long and rich history, and has many dishes that are considered as classics or signature dishes. Some of the most famous and delicious ones are:
- İskender Efendi, who lived in Bursa in the 19th century, invented Iskender kebab. It is a dish of thinly sliced grilled lamb over pieces of bread. Tomato sauce, melted butter, and yogurt top it.
- Lentil Soup: This is a soup of red lentils, onion, garlic, tomato paste, and spices. It is a simple but satisfying dish, often eaten as a starter or a light meal.
- Menemen: This is a dish of scrambled eggs, tomatoes, green peppers, and onion, cooked in a skillet. It is a popular breakfast dish, but can also be eaten at any time of the day.
- Kuru fasulye-Dry Beans: This is a dish of white beans, onion, tomato, and spices, cooked in a pot. It is a staple of Turkish cuisine, and is often served with rice, pickles, and bread.
- Turkish Baklava: This is a dessert of layered pastry, filled with chopped nuts, and soaked in syrup. It is a decadent and delicious treat, often served with kaymak (clotted cream) or ice cream.
I hope you enjoyed this blog post about Turkish food culture. If you have any questions or comments, please let me know. Thank you for reading! 😊