Gastronomic Trip to Istanbul
September 4, 2008
Istanbul, located between east and west, with a majority Muslim population, but with significant Christian and Jewish minorities. It was the capital of Eastern Roman Empire and later the Ottoman Empire, now it has left the Turkish capital of Ankara. And with this mestizo lineage could only offer a varied gastronomy and full of Arab and Mediterranean influences.
One of the most famous dishes of Turkish food is the Doner Kebab, Doner Kebab means that rotates and means grilled meat, which translates into fine pieces of roast lamb, introduced into a delicious pita bread and dressed with a sauce which can be spicy or yogurt and garlic. This Turkish dish can be eaten in all the capitals of Europe, having spread do it with beef or chicken.
Though Turkish cuisine is very rich in fish can taste traditional dishes like Lüfer fish, blue fish of the Bosphorus, or the Bluefish to be the best fish of the Bosphorus and is unknown in Spain. Also, stuffed mussels and fried rice are typical of the peoples of the Aegean coast.
But the most characteristic of Turkish cuisine, apart from the Kebab, are the desserts and tea. Among the Turkish delight, is called by Death Lokum carrying sugar, cream, cornstarch and water. The most valuable fruit for dessert Turks are the peach and strawberry. The Arab influence is left fashioned by the use of cinnamon and taste for pastries.
As can be seen as Turkey has Mediterranean culinary influences as Arabs, although the example of most important foreign culinary influence came from the east, since tea is the most consumed beverage in Turkey, there plenty of different varieties. The funny thing is that the Turks, until a hundred years ago did not know this drink, and be used to make Turkish coffee. In 1924, Derin Zihni, an agronomist, brought tea seeds planted in Georgia and Rize, the wettest city in Turkey. The plant has experienced such success that the Turks take you to breakfast, after lunch and a few more times throughout the day.
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