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In
big cities like Istanbul, Ankara and Izmir, there are restaurants which serve
Chinese, Russian, Japanese, Korean, French, Swiss, German, Italian and Mexican
cuisine. BUT.!!! Elsewhere in the country, there are large numbers of small,
family-owned restaurants which offer simple but tasty dishes at moderate
prices. The
atmosphere in most restaurants is fairly relaxed and if visitors have difficulty in
understanding the names of the dishes, they can always go to the kitchen and choose from
the dishes displayed
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| Here are
some example from izmir cuisine |
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ÇiPURA
:
Izmir's legendary fish. Found widely in both the Mediterranean and Aegean, this delicious
fish with a dark blue back and silvery sides is now extensively farmed. Go into any of
Izmir's many seafood restaurants and order grilled Çipura, accompanied by a salad of
diverse local herbs and pure olive oiI. What could be more sublime?
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iZMiR KöFTE
:
Izmir's best known local dish, now popular almost everywhere in
Turkey. But to
enjoy it at its finest you must eat it at the house of an Izmir family or in an old
fashioned backstreet restaurant in the city. Finaly minced meat is mixed with onion
juice,
salt, pepper and fresh bread crumbs. Shaped into balls or fingers this mixture is
fried,
and placed on a bed of fried green peppers, tomatoes and potatoes in a shallow
pan. Serve hot.
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LOKMA:
Lokma is Izmir's celebrated sweet pastry. Tiny balls of yeast dough are fried in hot oil
and steeped in syrup as you wait. Many customers gather at the shops where the best lokma
is made.
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 TURKISH
STYLE |
A
typical Turkish breakfast :
It consists of tea,
fresh bread, sheep's cheese, olives, butter, jam or honey and a boiled
egg. Alternatively
you can try su böreği (soft white cheese
sprinkled with herbs), ayran-yoğurt mixed with water, or a bowl of tarhana soup (dried
foodstuff made chiefly of curds and flour),The best
quality tarhana prepare & cook in UŞAK.
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Cold
turkish salats (Meze)
:
It’s a delight to
partake in a Turkish meal and one usually begins
with meze (Hors d’Oeuvres). Some examples are
börek (pastry filled with cheese or puff pastry filled with meat), dolma (stuffed
vine leaves), Çerkez tavuğu (cold chicken in walnut puree with garlic),
Çiğ köfte (spicy
raw meatballs), cacık (yoghurt with cucumber and garlic pureed aubergine
salad) and tarama salad (paste red
caviar, yoghurt, garlic and olive oil).
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For the main course you
have an option of fish, beef, poultry and lamb (Fish is usually grilled or fried). For meat lovers, there is a large choice of tasty kebabs
such as döner Kebab (slices of lamb
roasted on a vertical spit) şiş kebab (charcoal grilled chunks of
lamb, tomatoes and green peppers). Other popular meat dishes are
köfte (meatballs of minced meat). şiş köfte (grilled
croquettes of lamb), and Izmir köfte (croquettes of lamb in gravy).
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Among the rich variety of
desserts in Turkish cuisine :
The most common
dessert after a meal is fresh fruit. Other popular Turkish desserts are bülbül yuvası (pastry with pistachio and walnut puree), kabak
tatlısı (pumpkin served with nuts and syrup), tel kadayif (shredded wheat
stuffed with nuts in syrup), aşure (pudding made with
cereals, sugar and raisins), sütlaç (creamy
cold rice pudding), tavuk göğsü (pudding made of rice flour sprinkled with finely shredded
chicken), and revani (semolina sweet in syrup).
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You
can also find Turkish beer, excellent wines, and the national drink,
Raki, an
aniseed-flavoured spirit of considerable potency. The drinking of Rakı is a rite in
itself, and it is traditionally accompanied by a variety of meze (hors d’houevres).
If you prefer a light beverage, try boza, (a thick fermented drink made from wheat
berries), with a dash of cinnamon and a handful of roasted chick-peas.
Turkey's Aegean shores are among the loveliest landscapes in the
country. The magnificent coastline, lapped by the clear waters of the Aegean Sea, abounds
in vast and pristine beaches surrounded by olive groves, rocky crags and pine woods.
Dotted with idyllic fishing harbours, popular holiday villages and the remains of ancient
civilizations attesting to the inheritance of more than 5,000 years of history, culture
and mythology, this region. offers a holiday with something for everyone - nature lovers,
sun worshippers, photographers, sports enthusiasts, sailors and archaeologists. Along the
whole length of the coast, accommodations to suit every taste and price range can be
found.
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| THE
MIRACULOUS FRUIT OF AN INTERNAL TREE THE OLIVE |
Turkey has literally millions of olive
trees, 2.5
million of which are in the western TURKEY and over 1,200 factories which extract
and produce olive oil. It contains more oil than any other fruit, oil that is far kinder
on the digestive system than any other oil known to man.
Olive trees have been grown along the
Aegean coast of Turkey, and particularly in the Ayvalik area, for over 8000
years. Turkey
now produces one-third of the olives consumed in the European Union, and is one of the
world’s fifth largest producers of olive oil. The olive is a miraculous
fruit.
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If taken before meals it helps prevent
ulcers; it helps the development of
the brain, the strengthening of the bones and also contains all essential
vitamins. Olive
oil has recently been found to be effective against cholesterol and thus reduce the risk
of cardiac diseases.
Like countless other
commodities, olive oil was carried overseas in
amphoras, thousands of which lie hidden in
the depths of the Aegean Sea, (Left). |
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