Все рецепты » Desserts » Turkish
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Carrot Cake with Cream
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Ada Esintileri
янв. 2011 Средний |
1 голос
3458 визитов
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Cilek Soslu Muhallebi(Milk Pudding with Strawberry Sauce)
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Ada Esintileri
июля 2010 Средний |
1 голос
6083 визита
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İNCİRLİ HURMA TELEMESİ (FİG AND DATE DESSERT)
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Cafe Pepela
июля 2010 Средний |
1 голос
7105 визитов
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NUTELLALI SUPANGLE (NUTELLA PUDDİNG)So delicious! |
Cafe Pepela
июля 2010 Средний |
1 голос
5657 визитов
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FISTIKLI KEŞKÜL (TURKİSH PİSTACHİO PUDDİNG)
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Cafe Pepela
июля 2010 Средний |
1 голос
5471 визит
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TURKİSH CUİSİNE
Merhabalar.
Gurubumuza hoşgeldiniz.Ülkemizin güzide lezzetlerini hep birlikte gönül gönüle tanıtmaya,keyif ve muhabbetle püf nokta ve bildiğimiz metodları paylaşmaya ne dersiniz?
Welcome to our group.You can find all about turkish cuisine,here..
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.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, kadayıf 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.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 keşkek (kashkak), mantı (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.
-Regarded as one of the three most favourable cuisines of the world,Turkish cuisine has superiority when compared to the cuisine of France and China. Exceptional richness of the various meals, methods of cooking, arrangement of the table, service and equipments used bring the richness in a way that never fail to to delight.
Gurubumuza hoşgeldiniz.Ülkemizin güzide lezzetlerini hep birlikte gönül gönüle tanıtmaya,keyif ve muhabbetle püf nokta ve bildiğimiz metodları paylaşmaya ne dersiniz?
Welcome to our group.You can find all about turkish cuisine,here..
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.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, kadayıf 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.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 keşkek (kashkak), mantı (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.
-Regarded as one of the three most favourable cuisines of the world,Turkish cuisine has superiority when compared to the cuisine of France and China. Exceptional richness of the various meals, methods of cooking, arrangement of the table, service and equipments used bring the richness in a way that never fail to to delight.
