The style of living in our present day, the increase in standards towards women in social life compared to the old days, their more effective role in professional life and other similar factors have caused important changes in the food culture of communities.
It has become more difficult to set aside time for home-cooked meals during a fast tempo life style. If we consider that cooking is something that passes from mother to child be way of observation this has become very scarce in our present day and a new generation that has hardly anything to do with cooking has been created. As a result more practical solutions have been brought forth by companies. Frozen foods, canned foods, ready washed and sorted vegetables and a variety of other products have been put on the market.
Also restaurants have become a necessity rather than a luxury and have started becoming a part of people’s lives much more as a solution to lack of time. Due to their reducing the time spent by people cooking, setting the table and clearing the table to zero and the prices being comparable to what is spent on groceries, restaurants have become a common preference. When people became aware of the harm in fast cheap food brought by the fast food movement, it was replaced with a healthier concept called fast healthy food in restaurants.
Due to its location on major migration and trade routes, its connecting Asia to Europe, its fertile soil and its climate suitable for people to settle in, Anatolia has always been a meeting point of rich and high cultures. As a result there has been a circulation of culture exchanges with other communities. The diversity in the food was enriched due to these exchanges.
It can be said that Turkish cuisine both influenced and was influenced by the Balkan and Middle Eastern cuisines. This is why when we mention Turkish cuisine we are talking about a very wide range of foods. As a result of recent studies it has been discovered that no matter what, people have eating habits that are set forth by their genes. The compatibility of foods to a certain palate is in direct correlation with the motherland of the person. The regions of Turkey have a very rich inventory of food.
The foods in Turkey are generally served in the order of soup, salad, main course and dessert. There is always a beverage like compote, beet juice, ayran, etc.
We can classify the dishes in Turkey as follows:
The Turkish cuisine is a very diverse one in terms of vegetable dishes. There are numerous varieties of stuffed and wrapped vegetables, vegetables stews with meat and olive oil dishes.
Soups are an indispensible part of Turkish cuisine especially in the winter.
Vegetables Cooked in Olive Oil
Vegetables cooked in olive oil hold a special place in Turkish cuisine. Green bean, haricot beans, stuffed vegetables, artichoke and legumes cooked in olive oil are all in this category.
Vegetables with Meat
The meat dishes in the Turkish cuisine are mostly kebaps, meatballs and stews.
Fish and Seafood
Beverages (Turkish coffee, Turkish tea, rakı, ayran)
The Turkish cuisine has unique beverages as well.
Ayran, drink that is created by diluting yogurt, is a beverage unique to Turkey. Also boza, kefir, beet juice and sherbet are among the cold beverages unique to Turkey.