Turkish Food

Baklava


Nutty, syrupy, pastry dessert is never better than when served in Turkey. Often topped in ground pistachios, baklava is sweet and unique, and should be eaten fresh!






Adana kebab




Adana Kebab is spicy minced meat from Turkey named after Adana, the fifth largest city in Turkey. It is originally known as kıyma (keema) kebab (minced meat kebab) or simply as kıyma in Adana. The word kabab (کباب) is ultimately from Arabic or Persian but originally meant fried meat, not grilled meat. Many people are more familiar with a şiş (pronounced shish) kebab, as şiş means skewer, but this recipe does not require skewers, although traditionally a wide skewer that is 3 feet (0.9 m) long (80-90 cm) and about an inch wide (2.0-2.5 cm) can be used, if desired. Usually ayran (a diluted yogurt drink), or şalgam (turnip juice), is served as a beverage with it. However, raki, (anise based Turkish hard liquor drink), is frequently served. An alternative is to serve it as a roll (dürüm also known as sokum); the meat and the vegetables are rolled in a pide bread. This is more of a fast food type of serving although the vegetables and meat are all prepared fresh. How to make Adana kebab?



Bici bici





Bici Bici is a local desert, served on the street as not many still make this at home. It is nice and refreshing on a hot day. It is a basic firm pudding squares in a rose flavored syrup.


Sarma




Sarmas are stuffed grape leaves. They are the ultimate finger food and are often served as a side dish with a dot of yoghurt.



Raki








It's similar to Greek ouzo and French pastis.


When mixed with ice and/or water for drinking, it turns milky white. Because of its color and hefty alcoholic punch, Turks call it lion's milk (aslan sütü).


If you like licorice and anise, you may like rakı. If you don't, for sure you won't.


Some rakı factories are located near İzmir to take advantage of its abundant, high-quality grapes, raisins, anise and sakız (mastic, pine gum), which is added to some brands.