TURKISH
CUISINE
The Turkish cuisine originated from a mixture of European, Middle Eastern, African and Asian foods which had influenced form the Ottoman Cuisine over many centuries. From the significant influences the Turkish cuisine is exposed to a wide range food and diverse flavours from around the country.
The Turkish cuisine originated from a mixture of European, Middle Eastern, African and Asian foods which had influenced form the Ottoman Cuisine over many centuries. From the significant influences the Turkish cuisine is exposed to a wide range food and diverse flavours from around the country.
Turkey has 7 regions such as Aegean Region, Black Sea Region, Central Anatolia Region, Eastern Anatolia Region, Marmara Region, Mediterranean Region and Southeastern Anatolia Region. Each region is unique to its own traditional recipes, flavours and delicious deserts.
The Aegean Region is placed on the western side of the Turkey. This region is unique to its significant climate which provides the excellent humidity for its agriculture to grow olive trees and vine leave. Allowing the advantages of agriculture, this region is popular for its vegetarian dishes. These dishes are cooked from olive oil and be served cold or hot. Vegetable dishes will be served along with the main course or can be served as a main dish. Delicious vegetable dishes includes stuffed vine leaves (sarma), stuffed vegetables (dolma) and other similar dishes made with artichokes and kidney beans.
Combine all the ingredients except vine leaves and extra olive oil in a pan over low heat to per cook the ingredients together. This is the filling for the dish. Season with salt and pepper.
Set the fillings a side.
Open the vine leave and place 2 tsp filling in the centre of the leave. Fold the both sides and roll tightly. Repeat this step with remaining leaves.
Place stuffed vine leaves in a deep frying pan very tightly.
Once the pan is filled up with vine leaves, pout hot water till it covers the stuffed vine leaves and allow it to cook for 40 minutes.
Serve with extra olive oil and wedges of lemons.
The Aegean Region is placed on the western side of the Turkey. This region is unique to its significant climate which provides the excellent humidity for its agriculture to grow olive trees and vine leave. Allowing the advantages of agriculture, this region is popular for its vegetarian dishes. These dishes are cooked from olive oil and be served cold or hot. Vegetable dishes will be served along with the main course or can be served as a main dish. Delicious vegetable dishes includes stuffed vine leaves (sarma), stuffed vegetables (dolma) and other similar dishes made with artichokes and kidney beans.
STUFFED WITH VINE LEAVES (SARMA):
- 1/2 bunch of parsley
- 1 onion
- bunch of mint
- 2 tomatoes
- 1 green chilli
- 100g long-grain rice
- 200g vine leaves
- 2tbs olive oil
- 2 lemon
- 1/2 tsp ground all spice
- extra virgin oil to serve
Combine all the ingredients except vine leaves and extra olive oil in a pan over low heat to per cook the ingredients together. This is the filling for the dish. Season with salt and pepper.
Set the fillings a side.
Open the vine leave and place 2 tsp filling in the centre of the leave. Fold the both sides and roll tightly. Repeat this step with remaining leaves.
Place stuffed vine leaves in a deep frying pan very tightly.
Once the pan is filled up with vine leaves, pout hot water till it covers the stuffed vine leaves and allow it to cook for 40 minutes.
Serve with extra olive oil and wedges of lemons.
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