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Turkish taste in Dubai (Best experience)

Turkish taste in Dubai (Best experience)

The French blog Toute la Cappadoce has written an excellent review of Turkish taste. You can also find all the dishes listed below in the United Arab Emirates. Here is the list of restaurants in the United Arab Emirates!

Turkish cuisine is one of the most varied in the world. It is at the crossroads of Oriental, Mediterranean and Asian gastronomy. This reflects the country’s geographical location, at the crossroads of continents, Turkey is a crossroads of civilisation that has been able to enjoy and retain the best of the influences it has known.

Considered to have the third richest gastronomy in the world after French and Chinese cuisine, it will delight every palate. Turkish cuisine has also been shaped by the country’s abundance of natural resources: Turkey is a pioneer in the agri-food sector and agriculture makes up a large part of the economy.

Turkish gastronomy is an art: it has its own particular methods of preparation, order of service and unique utensils. The way in which you sit down to eat is also important.

Click here for a list of Turkish restaurants in Dubai!

The specialities of Turkish cuisine

Traditionally, people sit on the floor with a tablecloth in their lap while eating their meal on a low table. This is particularly common in Anatolia, the Asian part of Turkey, and more specifically in the Cappadocia region.

But how do you sort through all the different dishes, cultures, flavours and traditions? And where do you start? To make your culinary discovery as easy and fun as possible, we’ve put together a menu adapted to the day’s meals below.

Turkish breakfast

A veritable ritual in Turkey, Turks eat breakfast (kahvalti in Turkish) on a lazy morning surrounded by friends and family. Made up of a whole range of different products, from sweet to savoury, it’s a great way to start the day! It includes

Menemen: A kind of ratatouille with tomatoes, vegetables and an egg. Eaten with a piece of bread.

Fried eggs: Served with sucuk (Turkish sausage), minced meat and cheese or plain.

Olives: Green or black.

Cucumbers and tomatoes

Cheese: Beyaz peynir (white cheese in brine) is the best-known cheese in Turkey, Kaşar- Eski kaşar (old kaşar), Erzincan tulumu, Van otlu peyniri (Van herb cheese), Kars gravyeri (Kars gruyere), Çerkez füme peyniri (Circassian smoked cheese), Mihaliç peyniri, Kargi tulumu, Karadeniz tel peyniri (Black Sea string cheese).

Recel: Turkish jam also known as reçel in Turkish.

Honey with cream (kaymak)

Simit (Round bread with sesame seeds, the symbol of Istanbul par excellence)

Pogaca or boyoz: Filled or plain bread rolls

Tahin helva: Nougat made from tahin

Tea: Turkish tea, of course!

Pekmez: This is a dark syrup (or molasses) made from fruit, typical of the country. It is eaten cold as a spread or as a sugar substitute.

A snack in Turkey

Tahinli corek: Sweet bread with cinnamon and tahini.

Acma: Bread roll. All the simit, pogaca and boyoz vendors sell them in the traditional red kiosks.

Chestnuts: There are also many street vendors selling roasted chestnuts.

Boiled or roasted corn with salt: Street stalls abound.

Kaymakli kunefe: The star of desserts, usually eaten with a glass of water or Turkish tea, as it is very sweet. Kunefe is made from two layers of melted angel hair with cheese inside. It is served hot with syrup and pistachio.

Sahlep: A drink made from sahlep (orchid tuber) flour, milk and cinnamon.

Turkish coffee: Very strong, served with a glass of water and Turkish delight.

Lokma: Fried doughnuts with syrup.

Tulumba: Choux pastry with honey.

Borek: Savoury pastries made with spinach, meat or cheese, delicious at any time of day.

Balik ekmek: One of Turkey’s most popular sandwiches, made with fish, spices and lemon juice.

Simit: Sesame bread.

Yagli ekmek: Bread with oil.

Turkish lunch

Starters

Mezze: An assortment of small dishes to share.

Etli ekmek: made with meat, spices and a few vegetables. Originating in Konya and eaten mainly in Anatolia, this dish resembles a pizza.

Lahmacun: another Turkish pizza, stuffed with minced meat and served with salad and lemon juice. The best lahmacun undoubtedly comes from Gaziantep.

Gozleme: patties filled with spinach, meat, cheese… to be eaten with a sauce.

Cig Kofte: Originating from Urfa, a semolina-based pastry ground by hand with spices.
What are the specialities of Turkish cuisine?

The main dishes

Manti: Cappadocia is a land that has remained authentic, and its cuisine has the reputation of being the tastiest in the country: The best mantis come from Kayseri and are ravioli filled with minced lamb or beef. They are eaten with a yoghurt and tomato sauce, accompanied by paprika and garlic. It’s usually a favourite with foreigners.

Testi kebap: French for “pottery kebab”, this is a must-try in the region. The town of Avanos is renowned for the art of pottery, so kebab has been prepared in a clay pot or jug since Hittite times. It is generally prepared with lamb, beef or chicken and a variety of vegetables such as carrots, celery, onions, garlic and potatoes.

Cooked in a ‘tandoor’, a traditional oven, the pot is sealed with bread dough and left to simmer in its own juices for hours. This is the secret of its unique taste. When it’s ready, the burning jar is broken in front of the customer, releasing all the aromas of its contents, turning the meal into a fun and tasty spectacle.

Tantuni: Eastern Turkey is renowned for its unrivalled cuisine and many dishes originate there. This kebab comes from Mersin and is a durüm filled with meat and spices.

Turkish taste

Adana kebab: If you’re a fan of spices, adana kebap is a must from the city of Adana. Pair it with ayran, a milky drink made from yoghurt and salt. Ayran may not appeal at first to Western tourists, but try it a second time and you’ll love it! The combination of spices, meat and yoghurt is a skilful blend that allows you to enjoy all the flavours of the dish without burning your palate.

Urfa kebap: If spices aren’t your thing, Turkish cuisine has something for you too! Urfa kebap, from the town of Urfa, is similar to adana kebap but without the spices.

Iskender: Meat with pieces of bread, tomato sauce and yoghurt accompanied by a pepper with a butter sauce that is poured hot in front of you! Very high in calories

Dessert – Turkish cuisine

Baklava: A sweet dish made with sugar syrup and walnuts. It’s Turkey’s best-known dessert!

Dolaz: Honey cake, speciality of Nevsehir, capital of the Cappadocia region.

Sutlac: Rice cooked in sweetened milk, served cold in Turkey.

Kazandibi: Preparation made with vanilla and rice flour

Gullac: A milky dessert made with special güllaç leaves and rosewater, walnuts, pomegranate and milk.
To be enjoyed with raki, the national brandy flavoured with aniseed!

Turkish Dinner

Starters

Pilav rice: Served with chickpeas.

Cig köfte: Originally from Urfa, this is a semolina-based pastry ground by hand with spices that give it a red/orange colour.

Sarma: Vine leaves filled with minced meat, onion, tomatoes, rice and spices.

Icli kofte: Bulgur dumplings made with minced meat and spices.

Mercimek corbasi: Lentil soup with coriander, lemon juice and spices.

The main course

Kuru fasulye: White beans in a sauce with pepper and tomato.

Kofte: Meatballs.

Pide: Oven-baked pastry on which various ingredients are placed.

Imam bayildi: Aubergines stuffed with meat and vegetables, served hot or cold.

Hamsi tava: Pan-fried sardines eaten mainly in the Karadeniz region (Black Sea).

Dessert

Kabak tatlisi: Pumpkin dessert.

Revani: A pastry made with wheat semolina, sugar and dried fruit.

Muhallebi: A type of pudding flavoured with vanilla, orange water or rose water.

To be enjoyed with Turkish coffee!

The special thing about Turkish coffee is that the grounds are left in the cup. Tradition has it that once the grounds have cooled, you read the future in them. The cup is turned upside down on the saucer and left to cool: the traces of grounds that remain in the cup are indications of the future. Many fortune-tellers offer their services, or you can use an app.

This is just a brief review of Turkish cuisine, as there are many other dishes and combinations of flavours. It would be impossible to list them all! Each region has its own, sometimes little-known, gastronomy.

Turkey is such a large territory that it would be difficult to sample everything in just one visit: there are always other specialities to discover.

However, we must warn you: Turkish cuisine is tasty, but it is also notoriously unhealthy, especially for unaccustomed metabolisms that have trouble assimilating fat. So it’s best to keep an eye on your figure, or risk seeing extra kilos on your scales.

For Turkish cuisine info