Turkish food culture

The rich variety of Turkish cuisine depends on many influences. In short, the diversity of the products offered by the Central Asian and Anatolian lands played a role in winning the new structure of our culinary culture, the new tastes that developed in the palaces of the empires such as Seljuk and Ottoman, interaction with many different cultures over a long historical process.

Turkish cuisine; It is one of the most developed cuisines in the world because the Turks have been controlling the spice route for many years. Spices, meat as a long life is also necessary for the decency. In Turks who have suitable and fertile lands for agriculture, due to tempering and livestock; There is a variety of both vegetable and meat dishes.

The relatives who come to the delivering woman bring food and food such as milk, yogurt, eggs, soup as well as various gifts to the neighbor and acquaintances. "Guests in the maternity home are provided with refreshments such as milk, milk, dessert, biscuits. Milk and milk foods, onions, bulgur, lentils, sorbet, dessert etc. are eaten in the belief that the spring will increase in the maternal woman; chickpeas, beans and some fruits are considered inconvenient, can not be fed, cold water can not drink.

In addition to eating meat at the wedding, rice, seasonal vegetables, dried beans or chickpeas, accompaniment are found. At the wedding table where noodle and yogurt soup are served as soup; İkkek, rice and meat are common in almost every region. Halva, jelly, rice pudding or baklava are available for dessert at the wedding table.

The new national duties of the immigrants, who feed the hungry, clothe the nudes, do the destruction, travel with holy counsel as few people have been known to them.