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Home , 15 Bean Soup, Armenian cuisine, Banitsa, Borani, Bozbash, Bulgarian cuisine

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is a style of characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Regional preparation traditions, customsA and ingredients often combine to create dishes unique to a particular region. The major factors shaping a cuisine are climate, which in large measure determines the native that are available, economic conditions, which affect trade and can affect food distribution, imports and exports. The cuisine of the Basin region is rich in tasty and various dishes. The cuisine of each of the Black Sea Basin countries has its specific characteristics and uniqueness, though there are also lots of similarities in the cuisine of , , and . Common borders. Common Solutions. 4 The glory of extends far beyond the country's Tonir 5 borders. There is not a place on the post-Soviet territory (and even farther) where people do not know or love and cultivate Armenian cuisine. The juicy xorovats emitting magnificent aroma, baked on fire saturated with the smell of coals; tender cooked without oil melting in your mouth …delicious! All the dishes of Armenian cuisine are well familiar and loved. But what is the historical background of the culinary attraction of Ar- menia? Armenian Cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. The abundance of on Armenian tables is the result of the most ancient development of cattle breeding in Armenian uplands which led to such a variety of livestock and poultry. Cattle breed- ing was also the source of various dairy products – basically brine- ripened as well as sour- products which serve as the basis for traditional Armenian dishes and beverages. and work. love dishes from chopped meat and all pos- Early beginning of agriculture in the fertile valleys of Armenia sible variants of stuffed dishes. The thermal processing of dishes caused the application of various in Armenian cuisine - is labor-consuming too. One and the same dish or raw product, for spelt, , , , ; - string beans, beans, , example, meat, can be subject to roasting, boiling and stewing in mountain to say nothing of great variety of vegetables and tonir making some dishes of Armenian cuisine melt in your mouth. Delights greens which are a must of Armenian feast. Another feature of Armenian cuisine is a great number of green- Traditionally Armenians cooked food on fire. The clay furnace grocery and in preparation of dishes. Armenian cooks use Armenian was called tonir (underground clay oven) and has retained this 300 kinds of wild-growing grasses and which are used as Armenian culinary traditions originate from ancient times. It is known that the Armenians had understanding of the pro- name. Armenians used clay ware too. Tonir was used for seasonings or even as basic dishes. cesses of and baking 2,500 years ago. Armenian cuisine includes the foods and cooking techniques of the cooking , mashes, fish and poultry, vegetables, and Fragrant spices are very popular: pepper, , , Armenian people, the and traditional Armenian foods and dishes. The cuisine reflects the history and other dishes. , mint, , , and of and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional Armenian cooking techniques are rather complicated. The ; and for sweet dishes - , , , crops and animals grown and raised in the areas populated by Armenians. Armenian cuisine belongs to the family of Cau- most difficult to cook are meat, fish and dishes which and . casian , and has strong ties with Turkish, Georgian, Persian and Levantine cuisines. require , whipping, puree making as it takes a lot of time 6 The surprising fact is that Armenian cuisine practically does not because of lack of availability. In the Republic of Armenia, and par- The climate and other geographical factors play a great role With all his habits, customs and traditions Armenian cuisine has 7 use . The majority of dishes is cooked in drawn . It is ticularly in Artsakh (Nagorno-Karabagh), aveluk (Rumex crispus), in the quality and exceptional of the food in Arm­e­ similarities with eastern and Caucasian ones. Armenian national used for soups, stewing and roasting of , poultry, fish and chrchrok (a water grass similar to water cress), and other nia. The food is very nutritious. The festive table is usually so cuisine is very rich of tasty, interesting and creative dishes. It has vegetables as well as sweet dishes. Vegetable oils are used in Ar- are all used. In addition to the above, various scents and attars abun­dant with different dishes, and desserts that you many traditions that need surviving. The most astounding thing menian cuisine less frequently - for preparation of fish and some commonly used in the Middle-East are also used in the making of can impress your guests. It is impossible to imagine an Ar­ about Armenian food is that it is still organic. That’s why tourists vegetable dishes (string beans, ). oil is tradi- sweets; for example, water and orange blossom water. me­­nian table without a bunch of cilantro, tarragon, pars- visiting Armenia just can’t stop eating our fruits and vegetables. tional. Meat is traditionally not fried and cut in large chunks. It is ley, , coriander, cardamine, basil, balm and chives. They say fruits and vegetables are so tasty in Armenia because boiled, stewed or baked. All these features make Armenian dishes There are certain qualities which characterize Armenian cuisine: One cannot imagine Armenian dessert without tasty of the rocky land and the Sun. Armenia is rich with various sorts unique, unrivaled, delicious and fragrant - a real treat for any gour- • The flavor of the food relies on the quality and freshness of the (chir), unripe fruits and , which are usually made of apple, of , peach, , apple, fig, , , , met and connoisseur of true culinary traditions. ingredients rather than on excessive use of spices. plum, peach, grape and, of course, apricot. There is a wide choice quince, pear, etc. Soups in Armenian cuisine are very popular; they are cooked • Fresh herbs are used extensively, both in the food and as ac- of desserts and cakes, among which traditional ( Armenian food is rich in vegetables, greens and spices too, so skillfully that you'll remember their taste for the rest of your life. companiments. Dried herbs are used in the winter, when fresh stuffed with mixture of butter and ) and pakhlava (puff like , , pepper, , melon, watermelon, onion, Armenians are very serious about using vegetables and fruits. herbs are not available. with and nuts) enjoy high reputation. , squash, , basil, cress, coriander, dill and the list Like everywhere in they are eaten raw, dried, pick- • Wheat is the primary grain and is found in a variety of forms, Armenian cuisine is one of the most impressive things visitors is endless. Armenians also cultivate wheat, rice, peas, beans, wal- led and marinated; besides, they are obligatory ingredients for such as: whole wheat, shelled wheat, (parboiled cracked are offered to explore in Armenia. While many people might think , and . making soups and main dishes. Not only vegetables but fruits wheat), , farina, and . that the cuisine of a certain country is just a means to feed oneself (quinces, cherry , , , , dried pit- • are used liberally, especially chick peas, , white and quench the hunger, the idea of the cuisine extends far beyond Some very famous Armenian food is a must to try when visiting ted and halved ) are also widely used when cooking meat beans, and kidney beans. that. Armenia. and fish which results in their original taste. • Nuts are used both for texture and to add nutrition to Lenten It should be said that the Armenian cuisine is one wing of its Armenian table is impossible to imagine without all kinds of dishes. , almonds, pine nuts are of primary usage, nation’s history, part of its culture and the interpretation and the salted vegetables and herbs - eggplants, aubergines, purslane however , and nuts are also used. expression of its way of thinking. Armenians are a nation the his- and others. The ingredients for Armenian meat soups often in- • Fresh and dried fruit are used both as main ingredients and as tory of which dates to hundreds of years ago, and therefore they clude apples, quinces, dried pitted and halved apricots, walnuts; sour agents. As main ingredients, the following fruit are used: are the carriers of a huge culture. The geographical territory of his- the fish ones - cornelian ; - cherry plums, apricots (fresh and dried), quince, melons, and others. As sour torical Armenia has in its turn contributed to the development and dried plums, and raisins. Some Armenian vegetable dishes are agents, the following fruits are used: berries (in dried, enrichment of the Armenian cuisine, since constantly appearing in practically not cooked at all. Aubergines, pumpkin, peas, lentil, powdered form), sour , plums (either sour or dried), a new environment Armenians have created a new cuisine relying beans and other vegetables are normally added to the meat dish- pomegranate, apricots, cherries (especially sour cherries), and on the old and combining it with the new. As a result, they have es as ingredients. lemons. created such rich dishes, which would make any cuisine stand out Throughout the country, local herbs are used. Many of the • In addition to , leaves, chard, beet leaves, and be proud of. herbs formerly used by Western Armenians have fallen out of use leaves, leaves, and others are also stuffed. 8 Dolma Kyoufta 9 is one of the special foods of the Armenian cuisine.It’s Armenian Dolma is one of the most favorite dishes of Armenians. Kyufta is tender meat balls Lavash is Armenian flat, thin even hard to imagine a wedding, engagement, baptizing, or other It has many interpretations in different regions. Grape-leaf dolma is made from specially beat and soft bread baked in tonir. celebrations without having Armenian barbecue on the tables. It the most famous. It consists of minced meat, rice and spices rolled meat boiled in . At first It can be dried and kept for is cooked on hot coals after burning a wood fire, almost always is into a grape-leaf. Besides grape-leaves Armenians also use cab- the meat is thinly sliced and quite a long term. Lavash made by men. The whole idea is to get together and have a great bage leaves. This type of dolma has great taste. It has a little long then beat­ with a special bee- symbolizes life and wisdom. barbecue picnic on a sunny day as Armenian barbecue is usually shape. Dolma stuffed into vegetables is also famous in most Ar- tle. When finished, the result- In 2014 UNESCO recognized made outdoors. menian families. It can be stuffed into an eggplant, tomato, pepper. ing mass (with added eggs, lavash as Intangible Cultural flour, , water or milk, co- Heritage of Humanity. Lavash gnac, browned and is one of the symbols of the spices) is further whipped manually. The souffle is then turned in­ to balls and put into warm water which is gradually heated until boiling.

Harissa is a kind of homo- geneous made of previously stewed and boned chicken or lamb and coarsely Khorovats in Armenia is made from , though lamb, chicken ground soaked wheat (typi- and khorovats is also esceptionally tasty. Armenians eat Pasouts Dolma cally, shelled wheat). The dish khorovats with hands, not knife and fork, which makes the pro- This is vegetarian dol­ma with has been passed on since cess more yummy!!! Every year there is held Armenian Barbecue beans, lentil, cracked wheat ancient times. Harissa is tra- Festival in Akhtala, .The organizers of the Barbecue and peas rapped in cabbage ditionally served on Easter Armenian people and their culture. Etymologically it means good Festival aim to raise popularity of Armenian national cuisine at leaves. day. It is still prepared by many Armenians around the world and is (lav) bread (hats). world level. also considered as the of Armenia. 10 Kololik Kchuch 11 The main ingredient in khash is cow's legs, although cow’s other Ghapama is a tradi­tional Kololik is coo­ked from This is a casserole of mixed parts, such as the head and stomach () may also be used. eastern Ar­me­nian food, of- mutton bo­nes with ground vegetables with pieces of ten served­ during new years mutton , rice, and meat or fish on top, baked and . It is pumpkin fresh tarragon garnish; a and ser­ved in a clay pot. stuffed with rice, dried fruit, beaten egg is stirred into the raisins, spices, etc. soup before serving. Chulumbour Chulumbur is a rice soup with fried onions, seasoned with a Fish Dishes Bozbash is a mutton or lamb mixture of eggs and milk. The rivers and lake of Armenia are rich in fish which is also present soup that exists in several in the menus. The most used fish is pollan and bred and regional varieties with the ad- caught in . Trout is famous for its delicate taste. The dition of different vegetables and fruits. Bozbash is the Tzhvzhik soup from young lamb and Tzhvzhik is a dish of fried liv- big peas. The large chunks er and kidneys fried in butter The feet are depilated, cleaned, kept in cold water in order to get of meat together with small with onions. rid of bad smell, and boiled in water all night long, until the water bones are semi cooked. Then they are removed from the broth has become a thick broth and the meat has separated from the and slightly fried. bones. No salt or spices are added during the boiling process. The dish is served hot. One may add salt and garlic, according to Putuk one's . Dried lavash is often crumbled into the broth to add Putuk is mutton cut into Dzavarapour substance. Khash is generally served with a variety of other foods, pieces, dried peas, pota­toes, Dzavarapour is hulled wheat, such as hot green and yellow peppers, pickles, , , is called "ishkhan" – "imperial fish" and the most valu- , and to­ma­to purée, potatoes, tomato purée; egg and fresh greens such as cress. able dish from it is shashlick – "ishkhan khorovats". Before frying coo­ked and served in indi- yolks diluted with water and the fish is greased and stuffed with a little . vidual crocks. stirred into the soup. 12 Krchik Tan 13 Krchik is soup made from Matzoon is a fermented milk Tan is prepared from mat- Chechil is a brined string , pickled cabbage, product of Armenian origin. soun (diluted in water) and cheese. It has a consistency hulled wheat, potatoes, and It is found in Caucasian salt. approximating that of sulu- tomato purée. cuisine, particularly in Arme- guni or mozarella and is pro- nia and Georgia. Matzoon duced in the form of dense is very similar to . It strings, rolled up in a figure is made with Byorek eight of thick braid-shaped bulgaricus and Streptococcus thermophilus bacteria. Byoreks are pies made with ropes. Chechil is matured in brine and often smoked before con- Katnapour and Matzoon is made from cow's milk (mostly), 's milk, 's phyllo pastry and stuffed with sumption. It is sometimes mixed with farmer cheese or various Katnov milk, buffalo milk. cheese or or ground hard cheeses, and is stored in jars. Katnapour is a milk-based meat. They are a popular rice soup, sweetened with snack and , often Gata sugar. Borani is with served as appetizer. Gata is a multilayered Katnov is a milk-based rice aubergines and matsun. with stuffing. Each layer is soup with cinnamon and Zhingyalov hats soaked with drawn butter sugar. Zhingyalov hac is an Arme- and sugar – as a result gata nian dish that is made with has such melting dough and Matsnabrdosh dough, dried cranberry, po­ mild taste. Matsnaprtosh is prepa­red megranate molasses, that go from sour clotted milk (di- inside the dough, and 7 dif- luted with cold water), fresh ferent greens which include Pakhlava and some green. Spas is soup made from spinach, cilantro, parsley, Pakhlava is a rich, sweet It is served cold as a refresh- matzoon, hulled wheat and basil, , dill, mint. There is a variety of combinations that pastry made of layers of ment and supposedly nor- herbs. can be used in the bread and these greens can easily be substi- filled with chopped nuts and malizes blood pressure. tuted for other greens. The greens are placed in the bread and the sweetened and held together bread is folded like a . Zhingyalov hats is mostly popular in with or honey. Artsakh (Nagorno Karabakh). 14 Soudjoukh oldest and genuine center for growing this fruit. This is proved festival, held in Areni, is popular with the locals and features 15 Soudjoukh is a must for holi- by 3000 year old apricot cores discovered during excavations at Oghi is an Armenian spirit from official wineries as well as homemade hooch of varying qual- day and New Year's feasts. It Garni temple, 25 km far from capital . The apricot was distilled from fruits or berries. ity. Armenian wines are predominantly red and are sweet, semi- is made from grape or apri- imported into Europe by Lucullus, a Roman general after the 1st It is widely produced from sweet (Verna­shen, Ijevan), or dry (Areni). In addition to grapes, cot juice which is used for century B.C. Because of its origin the fruit was known as "prunus home-grown garden fruits wines have been made with other fruit, notably pomegranate apri- making syrup called doshab. Armeniaca" which means "Armenian plum". In the 2nd and 3rd all across Armenia, where it cot, quince, etc. Doshab is then turned into millennium B.C. apricot was known to many old nations as "Ar- is served as a popular wel- thick flour with addition manu" (deriving from the word Armenia/n). come drink to guests and is Jermouk of clove, cinnamon or other routinely drunk during . water is another in- spices. A string of walnuts is dipped into the boiling mixture to be Arguably, Armenian oghi is digenously Armenian drink. dried and stored for winter. Speaking of Armenia, one not "" at all and merely This natural gas water is tak- could not but mention the became thought of as such en from mountainous sour­ Alani famous Armenian cognac. during the Soviet regime in Armenia. ces of province. Jer­ These are dried peaches and As early as in year 1900 the Armenians make oghi from mulberries, cornels, apricots, muk waters posses healing other fruits stuffed with nut Yerevan & Fac- plums and other berries and fruits. The most famous home-made quality: they are recommend- paste and fructose as well as tory (known also as Shustov oghi types are those made from mulberries and cornels which also ed for people, who suffer raisins and other stuffing. Factory) product obtained have medical usage. from gastritis and gastric ul- an official permission to be cer, diabetes, diseases of the called "cognac", which was Wine nervous system and even an honorable privilege for The with the depression. a producer located outside longest history in Armenia Apricot at that time. The Ar- is wine. The oldest winery in Apricot is one of the sym- menian are divided into ordinary, vintage and collection the world was discovered in bols of Armenia. Armenia’s ones, depending on the method and period of cognac spirit ag- Armenia. Historically, winer- holy land (where Noah’s arch ing. The most valuable collection cognacs are the ones produced ies in Armenia were concen- rested) has granted to hu- by an additional aging of vintage cognacs. The world-known and trated along the valley. manity one of the best and recognized Armenian cognac brands are "Ararat", "Great Valley", Today, Armenian wineries are healthy fruits in the world, "Mané" and "Armenika". concentrated mainly in the the apricot. Armenia is the Areni (in Vayots Dzor prov- motherland of apricot, is the ince/region). A yearly wine 16 Main courses are very typically water-based , either vegetar- ber 6) fish (usually ), while Gergyovden (Day of St. George, 17 ian or with lamb, , beef, chicken or pork. Deep-frying is May 6) is typically celebrated with roast lamb. not common, but - especially different kinds of - all over the world have been attracted for ages by is very prominent. Pork is common, often mixed with beef or lamb, the culinary temptations that Bulgaria offers. The traditional Bul- although fish and chicken are also widely used. While most cattle garian cuisine is a mixture of classic Bulgarian meals, intertwined are bred for milk production rather than meat, is popular for with heritage from Slavonic, Greek, Turkish, and lately, other cen- grilling meats appetizers () and in some main courses. As a tral and western European cuisines. substantial exporter of lamb, Bulgaria's own consumption is nota- Cooking traditions in Bulgaria are strong and are kept alive for ble, especially in the spring. many years by passing recipes from grandparents to parents to Similarly to other Balkan cultures the per capita consumption children to grandchildren. The dishes are prepared using natural of yogurt among is traditionally higher than the rest of products which to a great extend brings the unique taste of the Europe. The country is notable as the historical namesake for Lac- Bulgarian meals. There are also many distinctive features of the tobacillus bulgaricus, a microorganism chiefly responsible for the Bulgarian cooking that contribute to the exception taste. When local variety of the . Yogurt has been cultivated and preparing meals with meat for example, Bulgarians start with consumed as far back as 3000 BC. cooking of the meat and gradually add the rest of the ingredients. shares a number of dishes with the Mid- In this way they save time and effort as the entire is pre- dle Eastern Cuisine as well as a limited number with the Indian, pared using only one pot or saucepan. The combination of milk or particularly Gujrat cuisine. The culinary exchange with the East yoghurt with other products is also very typical for the Bulgarian started as early as 7th century AD, when traders started bring- national cuisine. It enriches the technology of food preparation ing herbs and spices to the from India and and makes the dishes healthier. Another distinctive feature is the Persia via the Roman and later Byzantine empires. This is evident thermal processing of the products - they are simmered slowly on Delights from the wide popularity of dishes like , gyuvetch, ky- low heat which enables their nutritive qualities to be retained and, ufte and , which are common in again, make the food taste much better. Bulgarian today. White brine cheese called "", similar to , is also a Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares charac- popular ingredient used in salads and a variety of . Some of the most popular Bulgarian dishes and meals include teristics with other cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as Holidays are often observed in conjecture with certain meals. but are not limited to: climatic conditions suitable for a variety of vegetables, herbs and fruit. On Christmas Eve, for instance, tradition requires vegetarian Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and and cabbage leaf sarmi, New Year's Eve usually other alcoholic drinks such as . The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, involves cabbage dishes, Nikulden (Day of St. Nicholas, Decem- such as the filo dough based , and the various types of Börek. 18 Banitsa Chushki Podlucheni tikvichki Pulneni chushki 19 Banitsa is a greasy pastry Chushki salad includes fresh- This is fried courgette slices Pulnenu chushki consists prepared by layering a mix- ly roasted peppers, skinned covered with a garlicky yo- of stuffed peppers, usually ture of whisked eggs and and marinated with oil, slivers ghurt and dill . with mincemeat and rice, of- filled with Bulgarian sirene of garlic and plenty of fresh ten served with a Bechamel (feta-like white cheese). Oth- parsley. sauce. er varieties of banitsa filled with onions, cabbage, spinach, mushrooms or pumpkin are also Sirene po shopski Shkembe very tasty. Banitsa in any of its forms is an inseparable part of a Sirene po shposki consists Shkembe Chorba is a type of traditional Bulgarian . Turshiya of white cheese baked in a (tripe is the thick This is a winter salad of pick- ceramic pot, topped with an lining of the stomach of cat- led vegetables, including egg and chilli pepper. tle) seasoned with garlic, vin- This is the Bulgarian salad, green tomatoes, cauliflower, egar and chilli peppers. made with chopped toma- and peppers. toes, cucumber, covered in mash Tarator grated sirene (salty sheep or Mish mash is scrambled Tarator is a cold yogurt soup cow’s cheese) and parsley. eggs with tomatoes, red pep- with chopped cucumber, dill Sometimes it also includes­ pers and sirene. and plenty of garlic. It is a real fresh or baked peppers and Chushki byurek hot summer’s day favorite. onion. Shopska salad and a small cold rakia is a traditional and Chushki byurek is a pep- Sometimes chopped walnuts favourite way to start your meal in Bulgaria. per stuffed with cheese and are also added. herbs and fried in bread- Sarmi Snezhanka crumbs. Sarmi is made of grape Snezhanka (mlechna salata) or cabbage leaves stuffed Bob chorba consists of Cucumber finely with combination of rice Bob chorba is a soup, chopped in , and minced meat and then delicious and filling. with garlic and crushed wal- boiled. Most people love it nuts. Sometimes in the winter with some yogurt on top. months, pickled gherkins are used as a substitute for the rather Sarmi can be served both hot expensive and watery cucumbers. or cold. 20 Supa ot kopriva Fish Dishes Mekitsi 21 This is soup made with the In Bulgaria dishes prepared Mekitsi are , not Lukanka is similar to . young leaves of the sting- with fish and seafood are round with holes in the mid- It is Bulgarians’ favourite sa- ing nettle plant, said to be particularly popular at the dle but random shapes, dust- lami. Traditionally, Lukanka is very rich in iron. It is similar seaside in. When visiting the ed with icing sugar. made of pork, beef, and spic- to , but a little Bulgarian Black Sea coast, es (black pepper, , etc.) sharper in taste. one should try the famous Gevrek minced together and stuffed into a length of dried cow’s intestine ribena chorba – or 'fish Gevrek is the closest thing as Casing. It is half dried in a cold windy place for at least two soup'. Salads, as well as fried and grilled fish, are also delicious to a , usually sold out months. The white stuff on top is . Bulgarians eat Lukanka Kavarma in this region. of large paper bags on street raw and thinly sliced usually as an appetizer. Kavarma consists of marinat- corners. ed cooked meat and vegeta- Moussaka Sirene bles. Meat is co­oked for Moussaka is potatoes and Kiselo mlyako Sirene is Bulgarian whire che­ many hours and served in a mincemeat cooked in lay- This sour milk or yogurt is an- ese – a variety of feta cheese traditional small earthenware ers in the oven, similar to the other staple in the Bulgarian which can be produced only pot, topped with a fried egg. Greek moussaka but without diet. It is widely claimed that in Bulgaria. This is due to the aubergine. yogurt originated in Bulgaria spe­cific bacteria using the live bacillus bulga- which converts the milk into Gyuvech Svinsko (pile) sus ricus bacteria and that the local varieties are still the best in the yo­gurt and then sirene. The bacteria is found only in this part of the Gyuvech is a tasty vegetable zele world. Usually made from cow’s milk, one can also find yoghurt world, hence its name is Bacillus Bulgaricus. stew, using a variety of veg- This is pork or chicken slow- from buffalo or sheep’s milk. etables, including onions, baked in the oven with finely carrots, peas, potatoes, cab- chopped cabbage and toma- Sujuk Kashkaval is the typical yel- bage. Sometimes meat is toes. In the winter months Sujuk consists of ground low cheese of Bulgaria. Very added. this dish is popular using meat (usually beef) with vari- similar to the cheddar types pickled cabbage (kiselo zele). ous spices including cumin, of cheese, kashkaval is made sumac, garlic, salt, and red of goat, sheep or cow's milk. pepper, fed into a It is then aged for a certain casing and allowed to dry for several weeks. It goes very well with period of time (about 6 months) to develop its very particular and heavy red wines in the winter time. defining flavor. 22 Wine Lokumki Kazanlak Wine 23 Wine kebab is a popular dish Lokumki are Bulgarian cook- Kazanlak is brandy made Wine has been made and you can easily find in Bulgar- ies stuffed with a hard jelly out of rose. It is very typical consumed in the land where ian restaurants. It is made of or in some cases Turkish to Bulgaria and is one of the now Bulgaria is since the ar- pork lamb or beef chunks, delight. These are most popular spirits among rival of the ancient Tracians cooked in wine sauce and rolled in powdered sugar and Bulgarians. It is sometimes thousands of years ago. served with plain white rice. soft baked. called rose rakia. Grape growing flourishes in practically every corner of the Tikvenik – Bulgarian Medenki country. Bulgaria is among Pumpkin Roll These honey cook- the top wine exporters in the Christmas time in Bulgaria ies — while served more world. comes with a celebration of often during Christmas and fall foods, just like in other the winter season — are tra- corners of the world. During ditional Bulgarian cookies the fall and winter, one of the made with , cinnamon most popular dishes being and honey. With a lit hint of cooked in the Balkan region of Bulgaria is Tikvenik, or Bulgarian spice and warmth, these cookies are often served with a hot drink pumpkin rolls. or warm milk.

Ljutenica Rose jam (Lyutenitsa) is a The Bulgarian Rose Jam spicy made from egg- dates back from the 1700s plant, peppers, carrots, on- and it is something that one ions, tomatoes, sugar and can find only in Bulgaria. It is spices. authentic and traditional. 24 There is a difference between the traditional cuisine of Western blackthorn, pomegranate, blackberry, barberry, or tomatoes. The 25 and Eastern Georgia. West Georgia is characterized by the use garlic comes as an additional component in most . In many of Mchadi (bread made from corn flour), as well as corn meal or a sauces and , all of the major items (sour juice, nuts, garlic) special meal from a special kind of millet -Gherghili, cooked mush are connected in different proportions. Along with the founda- - Ghomi, which add cheese Sulguni (Suluguni). East Georgia is tion of the Georgian sauces is also a large collection of spices, characterized by the widespread use of the wheat bread. In addi- mostly spicy greens, herbs, plus a small amount of dry spices. The tion, in Western Georgia, the majority of meat is poultry. composition of spicy greens are cilantro, basil, tarragon, savory, is inconceivable without nuts - walnuts, ­ ­ parsley, dill, mint, and more in the dry spices - , corian- nuts, hazelnut, almonds, but mostly the walnuts. These par­ti­cular der seeds, cinnamon, cloves, etc. In each sauce a different set of raw materials - the constant component of various spices is used, that means not all of the spices together, but usu- and sauces, are equally well suited to dishes of poultry, vegetables ally three or four of them are used. and even fish. Nuts are used in meat so­ups and pastries, cold sal- Many recipes to cook sauces were passed on from generation ads and in a hot main course. It is especially necessary to empha- to generation, and nowadays cooking of sauces is something like size the use of herbs in Georgian dishes. Herbs in Georgian cuisine a ritual – a tribute to the traditions. Every sauce is inimitable in its acquired great importance. They are used all year round (cilantro, own way, but the unique feature of Georgian cuisine is that every tarragon, basil, savory, leeks, chives, mint, etc.). sauce may be used for cooking of several various dishes. One more feature of the Georgian table is a frequent and abun- is translated from Georgian as "sauce", so one can dant use of cheese. First of all, attention is drawn to the compo- say that it is the base for almost all Georgian cuisine. Satsebeli is sition of cheese. Dozens of varieties of cheese are produced in cooked from fresh tomatoes, flavored with cilantro and dill, the re- Georgia, for example Sulguni (Suluguni), Imeretian Cheese, Gou- sulted mix is flavored with coriander, menthe pulegium, fenugreek da, Kobis Kveli, Tushuri, etc. and blue melilot; sweet basil, sweet marjoram, Spanish paprika Delights Another specific feature of the Georgian cuisine is using of can also be added to it. small and large stone clay pans – Ketsi, for frying and baking, as Another kind of traditional Georgian sauces is sauces. GeorgianGeorgian cuisine is traditional national culinary style in Georgia. Feature of the Georgian cuisine is the use of certain products well as metal pans Tapha for wide frying poultry under pressure Nuts are one of the main ingredients for cooking various dishes. distributed in the , and therefore the presence of certain foods, the popularity of which has worldwide fame. Geor- (Tabaka). sauce is specially cooked for the dish of the same name gian cuisine at its compilation of recipes and dishes of ideology is based on the contrast of spicy and hot. Georgian cuisine is unthinkable without the sauces. At the – satsivi chicken. Satsivi is translated from Georgian as "chilled", A is a traditional Georgian feast and an important part of Georgian culture. A festive supra, for a special celebration is same time Georgian sauces are fundamentally different from the that is why the chicken is chilled after being cooked and the sauce called a Keipi. During a Georgian supra, the role of the “” or toastmaster, is an important and honored tradition. The European sauces with their composition as well as technology. itself is served chilled too. tamada is expected to keep the festivities moving along with toasts and songs and ensure that the wine keeps flowing! The For Georgian sauces of all kinds plant material is used as the ba- Georgian sauces add special taste, peculiar only for Georgian Georgian feast is an event It describes Georgian cuisine in its cultural context of hospitality, dining, wine making and drinking. sis. Most often it is sour berry and fruit juice or puree of national cuisine. The pay much attention to cooking of 26 sauces and none of Georgian dishes will be served without sauces Wine-growing and winemaking in Georgia is one of the ancient cold in Georgian) and eaten often around the Christmas holiday 27 suitable to it. Usually one and the same sauce can be applied to fields of agriculture. The Georgian winemaking history numbers Khachapuri is warm cheese- and the New Year, particularly in the region of Adjaria. entirely different basis (meat, vegetables and even fish) and de- several millennia. The Georgian grape breeds and wine varieties, stuffed bread that oozes pending on it to make different dishes. Georgian sauces often act made from them for many centuries are considered to be one of and drips with heart-stop- Chakhokhbili as stand-alone courses and are used in this case with the bread. the best. Up to date -growers bred over 500 grape ping goodness. In addition Chakhokhbili are pieces of Set of spices in the creation of Georgian cuisine has not so varieties. Georgian wines are ones of most popular in the world, to the standard round pie chicken (or other poultry) much burning as aromatic-spicy, refreshing effect. since they are made of top-quality grape variety, and the know- stuffed with cheese, other variations include egg-topped (Adjarian stewed in tomato sauce. Pri- Spices are very important in Georgian cuisine. They are used all how, passed on from generation to generation, is kept in secret. khachapuri), the four-fold filo dough pocket, and tarragon, mush- or to this they are fried in a year round be it breakfast, or dinner. Depending on a season Georgia produces a great number of wines: they are red and room and rice-stuffed pies. pan without . Then toma- it can be parsley, fennel, ramson, mint, basil, savory, estragon and white wines of various Georgian brands as well as some cham- toes are added and the dish other greens. Not a single Georgian is prepared without spices. As pagne taps. Georgian wines feature subtle aroma and unique taste is stewed in vegetable juice. The set of spices for chakhokhbili is a rule a sauce should include: tarragon, fennel, parsley, coriander, of freshly harvested grape. These are Georgian dump- as follows: parsley, savory, coriander, basil, red pepper, and garlic. basil, mint etc. Winemaking in Georgia is an entire culture. Wine is made not lings. Beautifully twisted Georgia is a fertile country in which vegetables were widely used only for sale. Many Georgian families make home wine which does knobs of dough, usually Borani as food. The abundance of meats on a Georgian table is always not differ in taste from the best trade brands. Home wine is usu- stuffed with meat (mainly Borani is a main course dish accompanied by considerable quantity of vegetables and greens. ally kept in kveri, a huge earthenware shaped as a jug and dug in mutton or veal) and spices combining separately pre- The majority of vegetable dishes is cooked with string beans, egg- earth. Wine corkage and tasting are an important family’s event, (served boiled or steamed). pared chickens tapaka and a plants, cabbage, beets, tomatoes. They can be raw, boiled, baked, accompanied by festivity. The trick is to eat Khinkali without making a mess of yourself with considerable quantity of veg- fried, stewed, salted and marinated. Georgian cuisine lists dozens the hot broth inside. One should sprinkle it with black pepper and etables stewed separately in dishes from eggplants which are boiled, baked, stewed and fried Popular Georgian dishes include but are not limited to: grab the by the handle and turn upside down, then take matsoni. The set of vegeta- and then mixed with various spices and seasonings. small bites from the side, slurping broth.The traditional khinkali bles is spinach, string beans and eggplants with a lot of spices. Not any feast in Georgia can do without a vast amount of vari- includes meat, but vegetarian fillings of , and cheese/ Traditionally, the ready vegetables are divided in two halves; one is ous greens. Greens are used in food all year round and are served are sometimes available. to put a piece of chicken on it, the other to cover the chicken from for breakfast, lunch and supper.Greens are often accompanied by top. The dish is then seasoned with matsoni with saffron infusion garden radish, radish, whole tomatoes, cucumbers, and peppers. Satsivi and cinnamon. Georgian cuisine features a variety of dough-based dishes. This is poultry (chicken or Georgian cooks have special care for corn meal and corn oil, that turkey) served with a thinned is why many Georgian dishes are cooked based on these ingre- paste of , garlic and dients. herbs. It is considered as a winter dish ("sivi" implies 28 Chicken Tapaka Then there is a from basturma - marinated meat. And Guruli Chakapuli 29 Chicken Tapaka is chicken finally the third version is prepared from mutton with eggplants. In Guruli is chicken fried in oil Chakapuli is a popular Geor- fried on a wide frying "tapa" latter case meat is placed into eggplants and then put onto and stewed with onions, nut gian stew made with lamb or pan (hence the name) under fried on a barbeque. sauce and spices – , beef, dry white wine, tarragon cover and load. This dish red pepper, parsley, corian- leaves, unripe (sour) green more often serves as a half- Kebab der, cinnamon and cloves. plums, green onions, green finished product for other Kebab is prepared from peppers, green coriander, garlic and salt. It is popular in the Spring dishes of Georgian cuisine, for example for borani. Therefore, ta- minced meat (usually beef, Ojakhuri when the plums are unripe. paka, as a rule, is fried without seasonings, except for salt and red or beef and pork mixed) and Ojakhuri is a popular Geor- pepper. If chicken tapaka is used as independent dish, it normally spices and cooked on shish gian dish with roasted meat Soko Ketse is accompanied by crushed garlic and spicy greens (coriander, on the fire. (usually pork or chicken) and These are mushrooms baked basil, tarragon, green onions or ). potatoes. In translation from in butter in traditional Geor- Kupati Georgian ‘Ojakhuri’ means a gian clay "ketsi" dishes. The Chanakhi Kupati is a type of Georgian ‘family meal’. mushrooms are filled with Chanakhi is meat with veg- sausage that is made from melted Sulguni cheese and etables stewed in clay pots pork. Chashushuli baked and are amazingly de- in an oven. For chanakhi only Chashushuli is a Georgian licious. fat mutton is used along with dish of fried veal, tomatoes, eggplants, tomatoes, po- Kuchmachi large onion and pepper. Muzhuzhi tatoes, onions. Sometimes Kuchmachi is a hot dish from Muzhuzhi is a dish from some rice is added. You will also need parsley, coriander, basil, liver, heart, lung, and tongue boiled semi-marinated pork. black and red pepper. served in butter with spices. Buglama It is cooked from meat as well Buglama is mutton stewed as legs and tails. Each kind of Mtsvadi with spices. Juicy pieces meat is cooked separately to Mtsvadi is a Georgian shish Kubdari of mutton are stewed in fat, be used together in the same kebab. It is distinguished by This consists of Khachapuri- then chopped onion and dish. The dish is seasoned with wine and served cold with special aroma and juiciness. like dough stuffed with small broth are added, seasoned spring onions and greens. There are three kinds of mts- chunks of meat, spices and with ginger or saffron infu- vadi. The first is a shish ke- onions. Kubdari is a Svane- sion, garlic, tarragon, coriander, fennel, mint, green cherry plums, bab from a big chunk of fillet. tian specialty. . 30 Kharcho Fish and Fish Dishes Ajapsandali Mchadi 31 Kharcho is a traditional Geor- Fish dishes are little com- Ajapsandali is a traditional Mchadi is a very popu- gian soup containing beef, mon throughout Georgia with Georgian vegetarian dish lar traditionally rice, cherry plum purée (tkla- the exception of areas along consisting of eggplant, po- eaten with (beans) and pi) and chopped walnut. The rivers. In Georgian dishes tato, tomato, and cheese. According to Geor- soup is usually served with Barbell, Khramula, Shamaia, seasoning. gian culinary traditions it finely chopped fresh coriander. Beardfish belonging to the needs to be served with Imeretian cheese or Suluguni cheese. family Cyprinid are used. In fast rivers mountain trout (Mtis Kal- The secret of good baking and inimitable taste of mchadi is in corn Chkhrtma makhi) lives which is exquisitely tasty flesh and has no specific Pkhali is a paste made from meal. The best corn in Georgia is thought to grow in the town- Chkhrtma is a thick soup "fish" taste. These features of the local raw fish combined with spinach, walnuts, and gar- ship of Abashi in the west of the country. There is a popular belief from mutton or more often the relatively rare and little use of fish compared to meat in the lic. It is excellent with among the Georgians, that the mchadi will be more delicious if to poultry (chicken or turkey) Georgian kitchen left a mark on the character of preparation of fish or khachapuri. bake the from the flour, ground in a water-driven mill. Geor- with whipped eggs and flour. in Georgian cuisine. Examples of well known Georgian fish dishes gia has many recipes to prepare mchadi. Every housewife adds Chikhirtma is usually spiced are: in Kindzmari, Fish Muzhuzhi, Rammed with Tkemali, something of her own, but the main ingredients of this remarkable with mint and saffron as well Satsivi of fish, Bozartma of Salmon, etc. Suluguni Georgian bread remain unchanged: fine corn flour, salt, vegetable as coriander, parsley and basil. Suluguni is a typical Georgian oil and naturally Imeretian cheese or Suluguni. Lobio cheese. It is salted water- Bozortma This is a cross between bean soaked cheese with a stringy Chvishtari Bozortma is a sourish soup soup and . Its shell and moist middle. Chvishtari is cheese corn from fatty mutton or poultry consistency and taste varies bread (a Svanetian version of (chicken or turkey). The meat widely. Lobio is often served mchadi with cheese). is stewed with onions, toma- with mchadi (Georgian corn Puri toes and spices (sometimes bread) for full effect. Puri is the Georgian bread. It with pomegranate juice). The is baked in a ceramic circular Lobiani resulting broth is rather thick Badrijan Nigvzit hearth oven with the dough Lobiani is made from the (more like sauce) due to considerable quantity of onions little wa- This is roasted eggplant stuck to the side. Puri comes dough similar to Khachapuri ter. The soup is served with sprinkles of garlic, fennel, mint, and strips, served flat and out moist and dughy, per- and stuffed with boiled and coriander. topped with walnut paste. fectly tainted with black bits mashed beansand spices. from the oven. Its edges are When ready it is brushed with browned and taste faintly of . melted butter and served hot immediately. 32 Ajaruli Mkhali salt saucepan, are flavored with nuts. All this is mixed then put on a 33 Acharuli is Ajarian Kha­cha­ Mkhali is an original veg- This is a perfect complement panel and divided into arbitrary masses. puri. The dough is leavened etable salad (with one basic to vegetables, cheese or and allowed to rise, and is vegetable) spiced with an salad. It is made from various Pelamushi shaped in various ways. The original seasoning. Cabbage, spices and herbs. One of the few traditional filling contains cheese (most beet, spinach, sweet pepper Georgian sweets is pela- commonly suluguni) and and onions can be used as Tatara mushi. It is thick jelly made eggs and other ingredients. basic vegetables for mkhali. Tatara is confection made of grape juice and corn meal. The seasoning necessarily includes walnuts, wine vinegar, garlic, from boiled, pressed grape The pelamushi are usually Gomi coriander, red pepper, parsley greens, and salt. All vegetable are extract. served with nuts. Among the Gomi is a popular dish from thermally processed. They are boiled or baked then crushed and floury sweets one should mentioned a stuffed bun - kadaand Samegrelo region of Georgia. mixed with the seasoning. The combination of boiled or baked cornflakes in syrup – baty-buty. It is made from coarse corn- vegetables with fresh spicy greens and nuts creates a special meal and topped with strips taste distinguishing mkhali from other vegetable dishes. Kada of Sulguni cheese and butter. Churchkhela is the best- Georgian cuisine is famous Tkemali sauce known sweets among the not only for its pies with meat Tkemali is the Georgian sour tra­ditional Georgian ones. and cheese, but also for vari- Achma plum sauce made of cherry These Georgian national ous sweet pastries. A very This is Georgian pie with plums. Tkemali is made from sweet­meats are made of nuts delicious laminated dough- cheese cooked from an am- both red and green varieties beaded on a thread and dipped in tatara and dried. The churchkhe- based biscuit – kada, Cauca- ple quantity of laminated of plum. The flavor of the la should be dried within 15- 17 days, then matured for several sian national dish can be mentioned there. This biscuit is baked dough, which is slightly sauce varies, but generally months and only after that it is served to table. from several layers of sweet dough, soaked with nut filling. cooked. The same Suluguni tends to be pungently tart. To and Ossetian cheese are lower the tartness level, occasionally sweeter types of plums are Kozinaki Mushmala used to fill it. The peculiarity added during preparation. Besides plum, traditionally the follow- Kozinaki is traditional dish, Mushmala is a juicy, persim- of this national dish is that the dough is not sweet while the cheese ing ingredients are used: garlic, pennyroyal, coriander, dill, chili cooked from walnuts and mon-colored fruit about the should be salted. Following the old Georgian traditions, achma is pepper and salt. honey. The Georgians pre- size of a walnut. served hot. pare these sweets on the first day of New Year. The nuts are pan-fried to brown. Then honey and sugar, forewarmed in a 34 Wine 35 Chacha is a Georgian - The fertile valleys of the ace brandy, a clear and South Caucasus, which strong, which is sometimes Georgia straddles, are be- called "vine vodka", "grape lieved by many archaeolo- vodka", or "Georgian vodka/ gists to be the source of the grappa". It is made of grape world's first cultivated grape- pomace (grape residue left vines and Neolithic wine after making wine). It may production. Due to the many also be produced from unripe millennia of wine in Georgian or wild grapes. Other com- history, and its key economi- mon fruits used are figs, tan- cal role, the traditions of its gerines, oranges, or mulber- viticulture are entwined and ries. Originally only a homebrewed drink of Georgian farmers, it inseparable with the country's national identity. Among the best- is today also produced by professional distillers. Many Georgians known regions of Georgia where wine is produced are , claim that chacha has medicinal properties and is suggested as , , - and Kvemo Svaneti, and Abk- a remedy for a number of ailments, including ear blockages and hazia. UNESCO added the ancient traditional Georgian winemak- indigestion. Also, it is said to cure stomachaches by applying it to ing method using the Qvevri clay jars to the UNESCO Intangible the abdomen. Cultural Heritage Lists in 2013. Turkish Delights

Turkish cuisine is largely the heritage of , which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. has in turn influenced those and other neighboring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkish elements from (such as yogurt and (), creating a vast array of specialties – many with strong regional associations. 36 Turkish cuisine varies across the country. The cooking of Istan- typical summer dishes, based on eggs. Sheep's cheese, cucum- Turkish cuisine has a range of savoury and sweet pastries. Dough 37 bul, Bursa, Izmir, and rest of the Aegean region inherits many bers, tomatoes, watermelons and melons also make a light sum- based specialties form an integral part of traditional Turkish cui- Generally made of rice, elements of Ottoman court cuisine, with a lighter use of spices, mer meal. sine. The use of layered dough is rooted in the nomadic charac- but also of bulgur (cracked a preference for rice over bulgur, koftes and a wider availability Frequently used ingredients in Turkish specialties include: lamb, ter of early Central Asian Turks. The combination of domed met- wheat) and sehriye (vermi- of vegetables stew, eggplant, and fish. The cuisine of the Black beef, chicken, fish, eggplants, green peppers, onions, garlic, len- al sač and oklahu/oklava (the Turkish rod-style rolling pin) enabled celli), pilaf is one of the main- Sea Region uses fish extensively, especially the Black Sea an- tils, beans, and tomatoes. Nuts, especially pistachios, chest- the invention of the layered dough style used in börek (especially stays of the Turkish table. chovy (hamsi), has been influenced by Balkan and Slavic cuisine, nuts, almonds, hazelnuts, and walnuts, together with spices, in su böreği, or 'water pastry', a salty baklava-like pastry with The rice should not be sticky but separate into individual grains. and includes dishes. The cuisine of the southeast (Urfa, Ga- have a special place in Turkish cuisine, and are used extensively cheese filling), güllaç and baklava. The pilaf may include aubergines, chick peas, beans or peas. ziantep and ) is famous for its variety of , and in desserts or eaten separately. Preferred spices and herbs in- At breakfast and all day long Turkish people drink black . dough-based desserts such as baklava, kadayıf and künefe. clude parsley, cumin, black pepper, paprika, mint, , pul Tea is made with two teapots in Turkey. Strong bitter tea made in Bulgur Pilavi oil is the major type of oil used for cooking especially in biber (red pepper), allspice, and thyme. are also common the upper pot is diluted by adding boiling water from the lower. This side dish looks like the western parts of Turkey, where olive trees grow abundantly. on various and meze tables frequently. Although the majority of Turks profess the Islamic religion, al- rice but is actually wheat. Turks usually prefer a rich breakfast. A typical Turkish break- Yogurt is an important element in Turkish cuisine. In fact, the coholic beverages are as widely available as anywhere. However, The most common type is fast consists of cheese, butter, olives, eggs, tomatoes, cucumbers, English word yogurt or yogurt derives from the Turkish word yoğurt. some Turks abstain from drinking during the holy month cooked with roasted onions, jam, honey, , börek, , poğaça. Soups are eaten as a Yogurt can accompany almost all meat dishes (kebabs, köfte), of . Rakı is the most popular alcoholic drink in Turkey. green peppers, tomato paste morning meal in Turkey. A common Turkish specialty for breakfast vegetable dishes (especially , courgette, spinach (salty yogurt drink) is the most common cold beverage, and mint. is called , which is prepared with tomatoes, green pep- with minced meat etc.), and a specialty called mantı. In villages, which may accompany almost all dishes in Turkey, except those pers, onion, and eggs. Invariably, Turkish tea is served at yogurt is regularly eaten with rice or bread. A thicker, higher-fat with fish and seafood. Borek breakfast. The Turkish word for breakfast, kahvaltı, means "before variety, süzme yoğurt or "strained yogurt", is made by straining Thinly rolled pastry, often coffee". the yogurt from the . One of the most common Turkish Some of the most popular Turkish dishes include but are not the paper thin variety known Homemade food is preferred by Turkish people. Although the drinks, ayran, is made from yogurt. Also, yogurt is often used in limited to: as yufka, is wrapped around newly introduced way of life pushes the new generation to eat the preparation of cakes, some soups and pastries. various savory fillings or - ar out, Turkish people generally prefer to eat at home. A typical meal Turkey produces many varieties of cheese, mostly from sheep's ranged in layers. Boreks can starts with soup (in the winter), followed by a dish made of veg- milk. In general, these cheeses are not long matured, with a com- be fried, baked, cooked on a etables or legumes boiled in a pot often with or before rice or bul- paratively low fat content. The production of many kinds of cheese griddle or boiled. Traditionally it was said that no girl should marry gur pilaf additionally a salad or cacık (made from diluted yogurt is typical to particular regions. until she had mastered the art of börek making. Preferred fillings and minced cucumbers). A Turkish meal usually starts with a thin soup (çorba). Soups are cheese, minced meat, spinach and potatoes. In the form of In the hot Turkish summer, a meal often consists of fried veg- are usually named after their main ingredient, the most common rolls filled with cheese or minced meat mixtures and fried, böreks etables such as eggplant (aubergine) and peppers or potatoes types being; mercimek (lentil) çorbası, yogurt, or wheat (often are known as "Sigara (cigarette) boregi". Böreks should be light served with yogurt and tomato sauce. Menemen and çılbır are mashed) called çorbası. and crisp, without a trace of excess oil. 38 Kofte Taze Fasulye Döner own season and special flavors. The hamsi of the Black Sea, 39 The diverse köftes of all Taze fasulye consists of In essence it is a dish of beat- the istavrit of the Marmara Sea, the of the Dardanelles shapes and sizes are a culi- green beans cooked with en pieces of meat seasoned and the sea bream of the Aegean are fish which are immediately nary world of their own. Fine- tomato and/or tomato paste with , local herbs and identified with these waters. Other fish such as mackerel, , ly minced meat mixed with and of course onion. spices, skewered on a spit turbot, bonito, çinakop (small bluefish) and lüfer (adult bluefish) spices, onions and other in- and grilled vertically. have a special flavor in each sea in which they occur and bring a gredients is shaped by hand, Karnıyarık different flavor to the table. There are three main ways of prepar- and grilled, fried, boiled or baked. Koftes are named according This is fried eggplants with a Manti ing fish in Turkey: grilling, frying and steaming. All three are used to the cooking method, ingredients or shape. Some köftes are minced meat, onion, parsley, Manti is Turkish type of in homes and restaurants, according to the type of fish and the cooked in a sauce as in the case of the delicious "Izmir köfte", the garlic and tomato filling. dumplings. This excellent season in which it is caught. köftes are first grilled and then cooked with green peppers, potato Turkish dish contains two slices and tomatoes in their own gravy. main ingredients: the dough Mücver Kurufasulye and the filling, which consists The main ingredients of this Yaprak Beans, Turks just love it. It of grounded beef or lamb, popular Turkish dish are Yaprak Sarmas are wrapped can be cooked with or with- onion, salt and pepper. shredded , eggs and vine leaves with a filling of out meat or even with dried flour. A very common cook- rice, onion and spices like spiced thin slices of beef Fish and Fish Dishes ing preference adds white mint, currant, pepper and called pastırma. It is served Bordered on three sides by cheese, green onions and cinnamon. with sade pilav (plain rice) seas, crossed by great rivers mint. It is lightly fried in veg- and turşu (pickles and sauerkraut). The restaurants across Süley- and creeks and lakes, Turkey etable or olive oil, and served hot as a side dish. Dolma maniye Mosque are the masters of this dish. is practically a great nation of Vegetables either fresh or water. The fish living in these Cacik dried eggplants, peppers, Kebap bodies of salt and fresh wa- Cacik is a very refreshing tomatoes or are Kebap is the common name ter hold an important place mixture of grinded or shred- stuffed with a mixture of for a dish where meat is in this culture’s cuisine. The fish in countries like Turkey, which ded cucumbers with diluted rice and onion with various coated around a skewer and has inland seas, are especially flavorful. This is because such fish yogurt, garlic and mint. spices. grilled over a charcoal fire. have many bottom and active mid-water fish, and these are more Originally the meat consisted flavorful than open-see and ocean fish. In addition to the flavor of of lamb or beef, but nowa- these fish, Turkey is a wealthy country from several standpoints. days you can also chose chicken. Every sea has its own naturally-occurring fish, and each has its 40 Menemen Baklali Enginar first cousin of the Greek kadaifi and the Turkish tel kadayıf, künefe Güllaç dough is now prepared with corn starch and , al- 41 Menemen is a tradition- These are stuffed and ekmek kadayıfı. though originally it was made only with wheat starch. Güllaç con- al Turkish dish which includes with fresh Fava beans. The Turkish variant of the pastry is called künefe and tains walnuts between the layers that are put in milk. eggs, onion, tomato, green the wirey shreds are called tel kadayıf. A semi-soft cheese such peppers, and spices such as as Urfa peyniri (cheese of Urfa) made of raw milk, is used in the Kayisi tatlisi ground black pepper, ground filling. In making the künefe, the kadayıf is not rolled around Kayisi tatlisi is baked dried red pepper, salt and oregano. Imam bayildi the cheese; instead, cheese is put in between two layers of apricots with walnuts. It is cooked with olive oil or sunflower oil. Menemen is commonly The dish consists of whole wiry kadayıf. It is cooked in small copper plates, and then served eaten for breakfast and served with bread. braised eggplant stuffed very hot in syrup with clotted and topped with pistachios with onion, garlic and toma- or walnuts. Kuzu Tandir toes, simmered in olive oil, Lokum Kuzu Tandir is a popular lamb and served at room tempera- Baklava or lokum is a dish in the Turkish cuisine. ture. It is a variation of another popular eggplant dish, Karnıyarık, Baklava is a rich, sweet pas- family of confections based The traditional way to cook which additionally contains minced beef. try made of layers of filo, filled on a gel of starch and sugar. meat in tandir is to hang the with chopped nuts and Premium varieties consist lamb whole from a suspend- Dürüm sweetened and held to- largely of chopped pistachi- ed hook over the coals then A dürüm is a wrap that is gether with syrup or honey. os, and hazelnuts or walnuts cover the top and leave it to cook for hours on end. filled with typical döner ke- It is characteristic of the cui- bound by the gel; traditional varieties are mostly gel, generally bab ingredients. sines of the former , and is also found in Cen- flavored with rosewater, , Bergamot orange, or lemon. The Pide tral and Southwest Asia. confection is often packaged and eaten in small cubes dusted Pide is often described as with icing sugar, copra, or powdered cream of tartar, to prevent Turkish . It's a thin, ob- Güllaç clinging. Other common flavors include cinnamon and mint. long dough base, which can Kadayıf and künefe Güllaç is a Turkish dessert have different filling and then Kenafeh is a Levanti­ne che­ made with milk, pomegran- Turkish tea it's folded over around the ese pastry soaked in sweet ate and a special kind of pas- Turkish tea (çay) is a type edges and baked. sugar-based syrup, ty­­pi­­cal of try. It is consumed especially of tea that is popular main- the regions belonging to the during Ramadan. Güllaç is ly throughout Turkey and former Ottoman Em­pire. It is considered as being the the Turkish diaspora, as well a dessert specialty of the , especially in Lebanon, , origin of baklava. The similarities between the two desserts are as in Northern and the Palestinian territories, , and northern . It is a many, such as the use of thin layers of dough and nuts in between. some Balkan countries. Turk- 42 ish tea is typically prepared using two stacked kettles specially Raki designed for tea preparation. Water is brought to a boil in the larg- Raki is an unsweete­ned, an- er lower kettle and then some of the water is used to fill the smaller ise-flavored alcoho­lic drink kettle on top and steep (brew) several spoons of loose tea leaves, that is popular in Tur­­key. It is producing a very strong tea. Tea is drunk from small glasses to en- often served with sea- joy it hot in addition to showing its color, with cubes of beet sugar. food or meze. Raki is con­­si­ de­red as the national alco- Ayran holic beverage of Turkey. Ayran is a cold yogurt bever- age mixed with salt. Its pri- mary ingredients are water and yogurt. Ayran is served chilled and often as an ac- companiment to grilled meat or rice, especially during summer.