Yazar admin tarih Kas 30th, 2008

Culinary attitudes towards meat, dairy products, vegetables and grains that characterized this early period still make up the core of Turkish thinking. Early Turks cultivated wheat and used it liberally in several types of leavened and unleavened bread either baked in clay ovens, fried on a griddle, or buried in embers. “Manti” (dumpling). and “bugra,” (the ancestor of “borek,” or filled pastries, named for Bugra Khan of Turkestan) were already among the much-coveted dishes of this time. Stuffing not only the pastry but also all kinds of vegetables was com­mon practice, and still is, as evidenced by dozens of different types of “dolma”. Skewering meat as well as other ways of grilling, later known to us as varieties of “kebab,” and dairy products, such as cheeses and yogurt, were convenient staples of the pastoral Turks. They introduced these attitudes and practices to Anatolia in the 11th century In return they met rice, the fruits and vegetables native to the region, and hundreds of varieties of fish in the three seas surrounding the Anatolian Peninsula. These new and wonderful ingredients were assimilated into the basic cuisine in the millennium that followed. devamı »