Hello!  Merhaba! This week, I would like to start giving you some information about the “meat dishes in Turkish cuisine” through the article by Mr. Tuğrul Şavkay.  “Meat dishes form a large group in The Turkish cuisine, with a wide range of cooking methods and categories, including spit roasting, frying, grilling, sautéing, steaming, boiling, grilled and [...]...

Hello!  Merhaba! Regarding the “meat dishes in Turkish cuisine” Mr. Tuğrul Şavkay continues, “Spit roasting: There are three main types of spit roasting, which ranks foremost among meat dishes.  The most ancient of these is to dig a shallow pit in the ground, light a wood fire inside and when filled with red hot embers suspend [...]...

Hello!  Merhaba! Turkish culinary culture and history by Mr. Tuğrul Şavkay continues:  “It is often difficult to identify the fine distinction between palace and vernacular cuisines.  One notable exception in the case of Turkish cuisine is the frequency with which fish and other seafood were served at the Ottoman Palace, as we learn from kitchen registers.  [...]...

Hello!  Merhaba!  You know me from the column “Green & Nature”.  Since such a long time, during our ordinary chats, foreign ladies ask me questions, related to the Turkish Cuisine.  Approximately two months ago I decided to write about the Turkish culinary culture, history and recipes.  I have good sources to serve this column but [...]...