“These non-Muslim women brought in to the palace as slaves were educated to be married to the Ottoman statesmen and bureaucrats who were also receiving education at another center within the palace premises, called the Enderun School. But the harem was also the sultan’s house, where he lived with his mother, wives and children. The life in the harem was not as spectacular as it is shown in fictitious works,” Ortaylı said.
Turkish cuisine includes many different stews of vegetables and meat (lamb and beef primarily);
borek, kebab, and dolma dishes.
A sourdough bread is eaten with almost every meal.
Borek is a pastry made of many thin layers of dough with cheese, spinach, and/or ground meat.
Kebab is meat roasted in pieces or slices on a skewer or as meatballs on a grill.
Dolma is the generic name for dishes made of vegetables and leaves that are stuffed with or wrapped around rice or bulgur pilaf, ground meat, and spices.
Turks are especially fond of eggplant.
Sweet deserts, such as baklava, are served on special occasions. Restaurants will always carry these deserts and pastry and coffee/tea shops.
Food preparations vary by region and ethnicity. For example, the Black Sea is noted for fish, especially anchovy, dishes, while the eastern region is noted for spicy foods.
Lahmacun, originated in the southeastern provinces once occupied by Armenians.
Pide also is very popular through out Turkiye, and each city has there own region cook/baker.
Pide is by far my favorite Turkish food. You can enjoy it by yourself, or share with friends,
as you see below by Md. Ameenuddin Obaid.
Traveling Turkiye with Ameen
Inspirational International Cuisine Photos by my friend: Md. Ameenuddin Obaid
Thank you Ameen for letting me use some of your photo’s this summer in my blogs.
Inspiring Photo Credits by: Md. Ameenuddin Obaid
You are my BEST Inspirational Photographer.
Md. Ameenuddin Obaid
“Hispanic culture is more similar to the Muslims’ culture than it is to American culture,”.
While traveling, along side of a road heading toward Ankara, I stopped for fresh Turkish figs.
Turkish figs are filled with potassium, fiber, calcium, iron, copper and magnesium. They also have quite a few enzymes: in particular, digestive enzymes.
Turkish dried figs are the original Smyrna cultivar, a species which requires pollination for the fruit to set. Tiny wasps are needed to achieve this pollination. Although many varieties of figs are grown throughout Turkey, the large, sweet, light colored variety known as “Sarilop” which are grown for drying purposes are intensively cultivated in the Izmir and Aydin provinces near the Aegean Sea. Figs are harvested once a year, during mid-August to mid-September.