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Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in Arabic and West Asian cuisines: Syria, Iraq, Lebanon, Palestine, Jordan, Saudi Arabia, Turkey, Iran, Armenia.
Menemen is a popular traditional Turkish dish [3] that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil.. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.
Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
The Turkish epic Danishmendname records "They put lots of fig and apricot in sour dishes, as well as raisins and dates." The sweet and sour lamb dish mutancana is rumored to have been one of Mehmed II's favorite courses. The recipe survives in Shirvani's 15th century manuscript, and some versions appear in Romanian cookbooks, most likely ...
Kiraz Mevsimi (English : Cherry Season) is a Turkish drama series ran on Fox TV. It is also dubbed in Arabic in the Middle East on MBC 4 , Urdu in Pakistan on ARY Zindagi , Indonesian in Indonesia on Trans TV and in Italian in Italy on Canale 5 .
Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. [1] Similar dishes are known in Central Asia as kuurdak.
Fava, also known as bakla ezmesi, is a traditional Turkish dish made of dried fava beans (broad beans, called bakla in Turkish), which are soaked and dehulled, leaving the deeper green split inner seeds. These are boiled, typically with onion, until very soft, mixed with salt, pepper, sugar, lemon juice and olive oil, and pureed.