John Myers
Introduction: Turkish cuisine in the world
Turkish cuisine has been greatly influenced by its geography, history, and diversity of cultures. It has evolved over centuries and has become a fusion of different cuisines, including Ottoman, Middle Eastern, Mediterranean, and Balkan. Turkish food is famous for its rich flavors, spices, and herbs, and is considered one of the healthiest cuisines in the world. It includes a wide range of dishes, from meze (appetizers) to kebabs, from pilafs to baklava, and from soups to stews.
Turkish soups and stews: a historical review
Turkish soups and stews have a long history that dates back to the Ottoman Empire. They were an important part of Ottoman cuisine and were served in the royal palace, as well as in the homes of ordinary people. Soups and stews were also considered a symbol of hospitality and were served to guests as a welcome gesture. Over time, Turkish soups and stews have become an integral part of Turkish cuisine and are served in restaurants, cafes, and homes across the country.
Classic soups in Turkish cuisine: Mercimek and Tarhana
Mercimek Çorbası (lentil soup) and Tarhana Çorbası (sourdough soup) are two classic soups in Turkish cuisine. Mercimek Çorbası is a simple and nutritious soup made with red lentils, onions, carrots, and spices. It is usually served with a squeeze of lemon and a sprinkle of dried mint. Tarhana Çorbası, on the other hand, is a more complex soup made with fermented wheat or barley flour, yogurt, and vegetables. It has a tangy and sour taste and is perfect for cold winter days.
Popular stews in Turkish cuisine: Kuru Fasulye and Türlü
Kuru Fasulye (white bean stew) and Türlü (mixed vegetable stew) are two popular stews in Turkish cuisine. Kuru Fasulye is made with white beans, onions, tomatoes, and spices and is usually served with rice and pickles. It is a hearty and filling dish that is perfect for lunch or dinner. Türlü, on the other hand, is a vegetarian stew made with a variety of seasonal vegetables, such as eggplant, zucchini, peppers, and potatoes. It is a colorful and flavorful dish that can be enjoyed as a main course or as a side dish.
Regional soups and stews in Turkish cuisine: Ezo Gelin and İşkembe
Ezo Gelin Çorbası (Ezo the Bride’s Soup) is a famous soup from the southeast region of Turkey. It is made with red lentils, bulgur, onions, tomatoes, and red pepper paste. The story behind its name is that Ezo was a beautiful woman who married a man from a different region. She missed her hometown and her mother’s cooking, so she created this soup to remind her of home. İşkembe Çorbası (tripe soup) is a popular soup from Istanbul. It is made with tripe, onions, garlic, and vinegar and is usually served with lemon and spices. It is believed to be a hangover cure and is a favorite among locals and tourists alike.
Conclusion: The diversity of Turkish soups and stews
Turkish soups and stews are a testament to the country’s rich culinary heritage. From classic soups like Mercimek and Tarhana to regional dishes like Ezo Gelin and İşkembe, Turkish cuisine offers a wide variety of options for every taste and preference. Whether it’s a hearty stew or a simple soup, Turkish food is sure to satisfy your appetite and leave you wanting more. So next time you visit Turkey, be sure to try some of the delicious soups and stews that this amazing country has to offer.
