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TURKISH CUISINE

kebapFor those who travel to engage in culinary pursuits, the Turkish Cuisine is worthy of exploration. The variety of dishes that make up the cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft involved offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian “pasta” or the French “sauce”.
Kebab
Whether in a humble home, at a famous restaurant, or at dinner in a Bey’s mansion, familiar patterns of this rich and diverse cuisine are always present. It is a rare art which satisfies the senses while reconfirming the higher order of society, community and culture. A practically-minded child watching Mother cook “cabbage dolma” on a lazy, grey winter day is bound to wonder:”Who on earth discovered this peculiar combination of sautéed rice, pine-nuts, currants, spices, herbs and all tightly wrapped in translucent leaves of cabbage, each roll exactly half an inch thick and stacked up on an oval serving, plate decorated with lemon wedges? How was it possible to transform this humble vegetable to such heights of fashion and delicacy with so few additional ingredients?
Baklava
And, how can such a yummy dish also possibly be good for you?” The modern mind, in a moment of contemplation, has similar thoughts upon entering a modest sweets shop where “baklava” is the generic cousin of a dozen or so sophisticated sweet pastries with names like: twisted turban, sultan, saray (palace), lady’s navel, nightingale’s nest…
The same experience awaits you at a muhallebici” (pudding shop) with a dozen different types of milk puddings. One can only conclude that the evolution of this glorious cuisine was not an accident, but rather, as with the other grand cuisine of the world, it was a result of the combination of three key elements.

A nurturing environment is irreplaceable. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation. Secondly, the legacy of an Imperial Kitchen is inescapable. Hundreds of cooks, all specializing in different types of dishes, and all eager to please the royal palate, no doubt had their influence in perfecting the cuisine as we know it today. The Palace Kitchen, supported by a complex social organization, a vibrant urban life, specialization of labor, worldwide trade, and total control of the Spice Road, all reflected the culmination of wealth and the flourishing of culture in the capital of a mighty Empire. Finally, the longevity of social organization should not be taken lightly either. The Turkish State of Anatolia is a millenium old and so, naturally, is its cuisine.

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