T&T Berfend BER " Istanbul Cuisine "
( Berfend Ber - Research Article )
The historic city of Istanbul is situated on a peninsula flanked on three sides by the Sea of Marmara, the Bosphorus and the Golden Horn. It has been the capital of three great empires, the Roman, Byzantine and Ottoman empires, and for more than 1,600 years over 120 emperors and sultans ruled the world from here. No other city in the world can claim such a distinction. During its development, the city was enlarged four times, each time the city walls being rebuilt further to the west
Located in the center of the Old World, Istanbul is one of the world's great cities famous for its historical monuments and magnificent scenic beauties. It is the only city in the world which spreads over two continents: it lies at a point where Asia and Europe are separated by a narrow strait - the Bosphorus. Istanbul has a history of over 2,500 years, and ever since its establishment on this strategic junction of lands and seas, the city has been a crucial trade center.
Located in the center of the Old World, Istanbul is one of the world's great cities famous for its historical monuments and magnificent scenic beauties. It is the only city in the world which spreads over two continents: it lies at a point where Asia and Europe are separated by a narrow strait - the Bosphorus. Istanbul has a history of over 2,500 years, and ever since its establishment on this strategic junction of lands and seas, the city has been a crucial trade center.
 |
| TURKISH DELIGHT |
This is one of the most delectable cuisines in the world. Freshly baked bread is always on the table. Since butter or oil and tomato paste are used liberally in the meals, butter and ketchup are not served separately. The main dishes are vegetables cooked with lamb, mutton or veal. Rice, various pastries, bulgur, dry beans and a variety of vegetables cooked in olive oil are served as side dishes. The best kebabs are served in specialist kebab restaurants.
Gourmets patronize certain traditional small shops for the best and most authentic Turkish pastries and desserts.
As fishing is prohibited between May and September, the extremely savory fish special to Istanbul can only be found fresh in the other months of the year.
Like all major cities of the world, Istanbul has restaurants specializing in various national kitchens. In recent years numerous fast-food outlets have sprung up. Nevertheless, typical restaurants are recommended for delicious regional dishes.
White is the color of the two best known national beverages: raki, the one with alcohol, is a strong clear drink that turns to white when water is added, while the second, ayran, is a refreshing beverage made by thinning yogurt. Raki can be served both as an aperitif with dried fruits or white cheese and melon, and during meals. It is not normally mixed with other drinks.
Anatolia is the homeland of wine and beer. Turkish winemaking has improved steadily and now offers good wines of every type, class and price range. The famous Turkish coffee is offered at every opportunity in small cups, either with or without sugar.
The saying that "a cup of coffee will be remembered for 40 years" dates back to the 16th century when Turks first became acquainted with this beverage.
Turkey is a paradise of fresh and dried fruits. Different seasonal fruits are shipped to Istanbul from all parts of the country the year round.
 |
| Lamb Shank with Eggplant "Begendi" - Asitane |
OTTOMAN DESSERTS & SWEETS
Ottoman desserts and sweets are concocted from an unusual and surprising range of ingredients, unlike anything you've tasted elsewhere in the world. Puddings made from chicken breast, puddings made with pulses and dried fruits, compotes, marzipan "pillows" filled with rose water scented raisins, baked pastry mixtures or hazelnuts and angel hair pasta in butter and sugar syrups, deep ruby red candied quince, candied butternut squash (a denser pumpkin), rose petals in cream, sherbet, and of course the elastic ice creams, which street vendors still render in acrobatic feats of juggling. Many deserts are served with a cream so thick it can be cut with a knife.
CONCLUSION;
As a synthesis of east and west, the culture of Istanbul is reflected very much in its culinary tradition. A rich and diverse blend of cultural influences accumulated over the years, the cuisine of Istanbul offers visitors a sumptuous spread of the very best traditional Turkish dishes. The range of ingredients used is similarly vast, with recipes incorporating every kind of meat, fish, vegetable, and fruit, besides a myriad of spices. Dishes based on seafood, beef, lamb, goat, chicken, goose, duck, rabbit, and various fowl; casseroles combining meat and vegetables; cold vegetable dishes cooked in olive oil; stuffed vegetables; salads; fruit compotes and drinks; milk puddings; pastries: Ottoman desserts and sweets; these are just a few examples of what Istanbul cuisine has to offer.
