The Turkish Kitchen is without doubt one of the richest
and most varied in the world. Turkey is self sufficient,
and a net exporter of food. The range of vegetables
and fruits available throughout the year provides a
constant source of fresh produce. The taste and preparation
of the wide variety of dishes therefore changes with
the seasons. There is never a reason to use tinned,
preserved or frozen produce, unless it is to achieve
a specific taste.
The style of Turkish food owes some of its origins from
the nomadic lifestyle of the people of this region during
the reign of the Sultans. Even today the evening meal
is often the evenings entertainment. Meze's, the equivalent
of the western 'starter', consist of a huge selection
of tasty dishes served individually in the center of
the table which include vegetables, meat, chicken and
seafood all prepared in uniquely different ways. It
is customary for everyone to sample a taste from every
dish, which often consist of the same vegetable prepared
in a number of very different ways. There are for example
over 100 ways to prepare Aubergines alone.
Eating at home in Turkey or in a traditional Turkish
restaurant is never a hurried affair, and the evening
meal can last for many hours. The transition from mezes
to the main course is not always obvious. The arrival
of skewers of succulent lamb or chicken, supplemented
by tasty rice dishes has to be anticipated at the meze
stage in order to avoid overdoing the first course.
Deserts are outrageously sweet and the perfect compliment
to the predominantly savory aspect of Turkish food.
When eating out it is not unusual to change restaurants
at the desert stage. The range of sweet dishes available
from the specialist restaurants is complimentary to
the equally extensive range of mezes. We hope this short
culinary guide provides you with an insight into eating
in Turkey and gives you another reason to visit this
very hospitable country. It only remains for all of
us at aegean to wish you a very sincere, 'Afiyet Olsun'
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