FOOD AND BEVERAGE ATTRACTION IN TURKIYE

TURKIYE FAMOUS FOOD 

LAHMACUN (MAIN DISH)

Think of Lahmacun, pronounced Lahamajoun, as super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. So this is how Lahmacun looks like. We start with Lahmacun history. Lahmacun is a Middle East Flatbreads top with minced meat (most commonly beef or lamb) minced vegetable and herbs including onion, garlic, tomatoes, red peppers and parsley, Flavours with spices such as chili peppers and paprika then bake. Lahmacun is often wrapped around vegetable including pickles, tomatoes, peppers, onion, lettuce, parsley, roasted eggplant and sumac on the side. This dish was the best at the famous restaurant in Istanbul such as Oz kilis Kebap ve Lahmacun Salonu, Fatih. We reccommend with your delicious lahmacun to drink with foamy ayran (salty yogurt drink) served in a copper glass.

KEBAB (SIGNATURE)

Kebab is the must food that people would try if they come to Turkiye. The typical Turkish signature item is Kebab. The popular varieties of kebabs are the 'sis' kebabs and the 'doner' kebabs. Sis kebabs are grilled pieces of skewered meat. The fine taste of kebabs really depends on the breed of cattle or sheep rather than the chef or the recipe. According to the dictionary of Turkish Language Institution, kebab means meat that is cooked without water directly in fire or inside a pot. Whereas, the definition of kebab as all of us understand today include tomato and pepper. The word of kebab originates from the word "kabuba" meaning barbecuing in Sumerian language. So the kebab's recipe starts with mix all the sauce ingredients and refrigerate for about one hour. In mixing bowl, add all the ingredients for the kebab, except oil. Combine well using your hands. Avoid over-mixing the batter. Divide the mixture into 8 portions and roll them into the shape of sausages. Pierce the skewers through the kebabs. In a wide pan, heat enough oil over medium heat and place the skewers. Cook the kebab for about 8 minutes until they turn brown on all sides. Once done, remove and drain the excess oil using kitchen tissue. Lastly, garnish with yogurt sauce and lemon wedges. Serve hot with pita bread along with tomato slices and lettuce. Now you can serve the kebab prettily. For this kebab, you can get the best Turkish Sis Kebab at Develi Kebab that is a famous restaurant in Turkiye. It is located in the Samatya district of Istanbul's Historical Peninsula. Located very close to Sultanahmet, Sumatya Develi is one of the best Turkish kebab restaurants in Istanbul.

BAKLAVA (DESSERT)

After eating the food in Turkiye, you must try their best dessert which call as baklava. The word baklava is used as baklava or broad bean in old Turkish. It has also been stated that the name baklava may have been derived by adding the Turkish verb suffix-v to the Mongolian word "bakla-" which means "to tie, to wrap". However. the verb bayla- in Mongolian is also a quote from old Turkish. Contrary to popular beliefs, the word has no etymological connection with the Arabic word bean. So here how baklava was made : 

- Make the syrup: Put water, sugar and a slice of lemon in a saucepan. Heat until sugar dissolves, stirring occasionally. Bring it to a boil. Reduce the heat and let it simmer for 15 minutes. Then let it cool.

- Prepare the sheets of phyllo dough: Trim the phyllo sheets to fit your baking pan. We used a baklava pan but any baking pan works fine. Then cover them with a damp towel to prevent them from drying out and breaking.

- Assemble baklava: Place 5 phyllo sheets in the pan, brushing each with melted butter. Sprinkle walnuts after the fifth phyllo sheet. Be generous. Continue with another 5 phyllo sheets, brushing each with butter and sprinkling crumbled walnuts on the fifth one. Repeat this 5 times.

- Bake baklava: Cut the uncooked baklava pastry in diamonds or squares with a sharp knife and bake until golden brown.

- Soak the baklava in syrup: Pour cooled syrup over hot baklava and let it sit until it absorbs the syrup, at least 4-5 hours.

Traditionally baklava is cut in diamond shapes. It might be a big deal if you have never tried it before, but it is not as hard as you think. First, cut the raw baklava into vertical strips. Use a sharp knife for this and cut it all the way to the bottom of the pan so that the syrup spreads evenly. Then cut it diagonally to make that diamond shape. Alternatively, you can just cut it into squares or rectangles. Shape doesn’t matter at all. It is still your super tasty baklava.

The best baklava you can get at Karakoy Gulluoglu. The Golluoglu family has been a baklava producer in Turkey since 1843, and they offer their baklava all across the country through multiple branch.