We’ve compiled essential suggestions to enhance your travel experience during your visit to Turkey. Read our guide and ensure enjoyment and the opportunity to savor renowned Top foods to eat in Turkey.
Warning: Embarking on a culinary journey through Turkey while harboring dietary aspirations may prove to be a futile endeavor! If you’re resolute in your quest to cut carbs or sculpt a beach-ready physique, Turkey might not be the most accommodating destination. The tantalizing aromas and flavors of Turkish cuisine have an almost magnetic pull, making it a daunting task to resist the abundance of culinary delights. Rooted in the rich legacy of Ottoman cuisine, which seamlessly incorporates diverse influences from Central Asia, the Balkans, and the Caucasus, Turkish gastronomy is a captivating fusion of tradition and innovation.
The country of Turkey conjures up images of scenic landscapes, historic sites, and a rich cultural heritage. But for many, the name also elicits one burning question – do they really eat turkey in Turkey? This bird that has become synonymous with Thanksgiving feasts and holiday gatherings in the United States surprisingly does not have the same iconic status in its namesake country.
Let’s delve into the culinary traditions of Turkey to find out more about the consumption and cultural significance of turkey within the country
Turkey’s Status in Turkish Cuisine
Turkey, the bird, is consumed in moderate amounts in Turkey, the country. However, it is not considered a staple or traditional part of Turkish cuisine. Dishes that are intrinsically tied to Turkish food culture usually consist of lamb, beef, chicken, or fish.
The Turkish name for turkey is hindi, which refers to the mistaken belief that the bird originated from India when it was introduced to Europe via Turkey in the 16th century. This name signifies that turkey was seen as a foreign food item.
How Turkey Meat is Prepared and Served
Though not as popular as other meats turkey still makes its way into Turkish cuisine in diverse preparations
- Roasted whole turkey or turkey parts
- Grilled turkey kebabs
- Turkey stews and curries
- Minced turkey meatballs
- Turkey sandwiches
- Turkey shawarma wraps
It is often cooked during holidays and special occasions rather than daily meals. The taste profile leans toward Mediterranean and Middle Eastern spicing like cinnamon, cumin, and paprika.
Regional Turkey Dishes
Certain regions within Turkey are renowned for their turkey recipes:
- Bursa – Iskender kebab (slices of grilled turkey with tomato sauce and yogurt)
- Izmir -Turkey kofte (meatballs)
- Gaziantep – Turkey kebabs with local spices
- Istanbul – Turkey döner kebab
So turkey can be enjoyed throughout the country if you know where to look for specialty dishes.
The Role of Turkey in Turkish Food Culture
Though not a mainstream meat, turkey still holds a unique place in Turkish cuisine and culture:
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Turkey farms exist in Turkey to meet domestic and export demands.
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It is part of celebratory menus during festivals like Eid al-Fitr and New Year’s Eve.
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Turkey is eaten at special gatherings like weddings, engagements, and birthday parties.
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Upscale restaurants serving international and fusion cuisine may incorporate turkey into exotic dishes.
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It provides a protein option for the Christmas and New Year season.
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Expatriate communities, tourists, and hotels serve turkey as familiar comfort food.
How Turkey Compares to Other Poultry
Chicken and to a lesser extent duck are far more common poultry options at Turkish dinner tables and restaurants. Reasons for chicken’s popularity:
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Chicken is cheaper and more affordable.
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Turkey is perceived as a heavy meat suited for occasional consumption.
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Chicken integrates more seamlessly into everyday Turkish recipes.
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Chicken can be used in a greater variety of Turkish dishes.
Alternatives to Turkey Meat in Turkish Cuisine
For those who prefer a meatless diet, Turkish food offers many vegetarian options:
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Abundance of vegetarian meze appetizers like hummus, babaghanoush, sigara boregi
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Eggplant and vegetable dishes like imam bayildi, karniyarik, vegan moussaka
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Minestrone-style soups, lentil soups, yogurt soups
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Vegetable pilafs and dolmas (stuffed veggies)
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Cheese pide and gozleme
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Nutty grains like bulgur and freekeh
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Sweet or savory pastries, desserts with phyllo dough
So turkey may not have a primary starring role on the Turkish culinary stage, but it certainly has a strong supporting part to play. This protein brings its own flair and appeal to the diverse flavor palette of Turkey.
FAQs on Turkey Consumption in Turkey
Is turkey hunting popular in Turkey?
No. Turkey hunting is not a traditional recreational sport or activity in Turkey.
Do Turks celebrate Thanksgiving and eat turkey?
Thanksgiving is not celebrated in Turkey, so there are no traditional turkey feasts. The concept is unfamiliar to them.
Is turkey ever street food in Turkey?
Occasionally turkey döner kebab may be served at street food stalls, but it is not a common street snack.
How do turkey farms operate in Turkey?
There are specialized turkey farms, especially in rural areas, that raise turkeys using free-range, traditional methods for meat production.
When did turkey become introduced to Turkish cuisine?
Turkeys were first brought to Turkey in the 16th century through merchant trading ships. The bird was gradually incorporated into Turkish food culture.
What dishes use turkey at Turkish weddings?
Roasted turkey, turkey skewers, turkey köfte, and turkey dolmas are prepared for lavish Turkish wedding feasts.
In Conclusion
So do they really eat turkey in Turkey? The answer is yes, but not in the same ubiquitous way that Americans consume the bird. Turkey holds a complex culinary status in Turkey as both an insider and outsider. This meat nicely complements the diverse flavors of Turkish cuisine, even if it does not define it. Next time you visit Turkey, seek out some turkey dishes and enrich your cultural experience!
Iskender Kebap
Iskender Kebap is a star among the Top Foods To Eat In Turkey. Also known simply as Iskender, it is a popular Turkish dish that originated in Bursa. It consists of thinly sliced döner kebab meat (usually lamb or beef) served over pieces of pide bread, accompanied by a rich tomato sauce and yogurt. Here are the main components of Iskender Kebap:
Döner Kebab: The primary ingredient is döner kebab meat, which is traditionally cooked on a vertical rotisserie. The meat is usually lamb or beef, and it is marinated with spices for flavor. It’s then cooked on the vertical rotisserie and thinly sliced before being served.
Pide Bread: Pide is a type of Turkish bread that is similar to flatbread or pita. In Iskender Kebap, pieces of pide bread are arranged on the serving plate to form a base for the sliced döner meat.
Tomato Sauce: A rich tomato-based sauce is an essential component of Iskender. The sauce is typically made with tomatoes, butter, and spices. It adds flavor and moisture to the dish.
Yogurt: Iskender is often accompanied by a generous serving of yogurt. The yogurt is usually plain and serves to balance the flavors, providing a cool and creamy contrast to the warm and savory components of the dish.
Butter: Melted butter is drizzled over the top of the dish, adding richness and flavor. It enhances the overall taste of Iskender.
Red Pepper Flakes (optional): Some variations may include red pepper flakes or Aleppo pepper for a touch of heat and extra flavor.
To assemble Iskender Kebap, the slices of döner kebab meat are arranged over the pieces of pide bread. The dish is then generously drizzled with the tomato sauce and yogurt, and melted butter is added on top. It’s a hearty and flavorful dish that is often garnished with additional herbs, such as parsley, before serving.
Iskender Kebap is a popular and satisfying meal in Turkish cuisine, enjoyed in restaurants and kebab houses throughout the country.
Balık Ekmek
Turkish Balık Ekmek, also known as “Fish Bread,” has gained fame for several reasons. It is one of the popular street foods to eat in Turkey, particularly in coastal regions. Here are some factors contributing to its popularity:
Freshness of Ingredients: Balık Ekmek typically features fresh fish, usually mackerel or other locally caught varieties. The fish is grilled to perfection, providing a flavorful and succulent filling. The use of fresh and high-quality ingredients contributes to the dish’s popularity.
Simplicity: Balık Ekmek is a simple yet delicious dish. It consists of grilled fish placed in a half-section of a baguette-style bread, often accompanied by lettuce, onions, and sometimes tomatoes. The simplicity of the preparation allows the natural flavors of the fish to shine through.
Street Food Culture: Turkey has a vibrant street food culture, and Balık Ekmek fits perfectly into this tradition. The convenience and portability of the dish make it a favorite among locals and tourists alike. It’s a quick and satisfying option for those looking for a tasty snack or a light meal while exploring the streets or coastal areas.
Coastal Locations: Balık Ekmek is especially popular in coastal regions and seaside towns where fresh fish is readily available. The combination of enjoying the dish by the sea adds to the overall experience, making it a staple in areas with easy access to seafood.
Culinary Tradition: Balık Ekmek reflects Turkey’s rich culinary tradition, combining elements of Mediterranean and Middle Eastern cuisines. The grilled fish and fresh bread showcase the country’s commitment to using local and seasonal ingredients in its cuisine.
Affordability: Balık Ekmek is often an affordable option, making it accessible to a wide range of people. Its affordability, combined with its delicious taste, contributes to its widespread popularity.
Tourist Attraction: Balık Ekmek has become somewhat of a tourist attraction in Turkey. Visitors are drawn to the experience of enjoying a fresh fish sandwich by the water, creating lasting memories associated with this particular street food.
Turkish Gözleme is a traditional Turkish flatbread that is often filled with a variety of savory ingredients. The dough is rolled out thinly and then folded over the filling before being cooked on a griddle or skillet. Here are the main components of Turkish Gözleme:
Dough: The dough for gözleme is typically made from flour, water, salt, and sometimes a bit of yogurt. The dough is kneaded, rolled out thinly, and then used as the base for the filling.
Filling Options: Gözleme can have various fillings, and the choice of filling can vary based on personal preference and regional variations. Common fillings include:
Spinach and Feta (Ispanaklı and Peynirli): A mixture of cooked spinach and feta cheese seasoned with salt and sometimes a touch of red pepper flakes.
Potato and Ground Meat (Patatesli Kıymalı): A combination of thinly sliced or grated potatoes and seasoned ground meat, often beef or lamb.
Cheese (Peynirli): A mixture of various cheeses, such as feta or Turkish white cheese, sometimes combined with parsley or herbs.
Minced Meat (Kıymalı): Cooked minced meat seasoned with spices, onions, and sometimes tomatoes or peppers.
Sweet Fillings: In some cases, gözleme can be filled with sweet ingredients like Nutella, sugar, cinnamon, and ground nuts for a dessert variation.
Cooking: The filled gözleme is cooked on a griddle or skillet. It is typically brushed with a bit of oil or butter while cooking to achieve a golden-brown and crispy exterior. The flatbread is flipped to ensure even cooking on both sides.
Serving: Once cooked, gözleme is usually cut into quarters or halves and served hot. It is often accompanied by yogurt or ayran (a traditional Turkish yogurt-based drink).
Gözleme is a versatile and customizable dish, making it a popular street food and a homemade specialty in Turkish cuisine. It is enjoyed for its delicious combination of a thin, crispy exterior and flavorful fillings.