Dunno I don't blame the British to be cautious of the Turks here in the UK; they haven't any culinary sense and are making British cuisine even more bland than usual !
Someone needs to tell both the Turks and the British that there is something in this world called 'spices' that people add to food - They should try it some time !
Yes...no visa-free travel for Turkiye until they start adding some spices to their food !
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a
lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (
türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (
hamsi) and includes maize dishes. The cuisine of the southeast -Urfa, Gaziantep and Adana- is famous for its variety of kebabs,
mezes and dough-based desserts such as
baklava, şöbiyet,
kadayıf and
künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are
rich in vegetables,
herbs, and fish. Central Anatolia has many famous specialties, such as
keşkek,
mantı (especially from Kayseri) and
gözleme.
Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately.
Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, and thyme. Olives are also common on various breakfasts and meze tables frequently. In Turkey 'iftars' (the breaking of fasts) are generally opened with olives.
Yum.
