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A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and
usually associated with a specific culture or geographic region. A cuisine is primarily influenced
by the ingredients that are available locally or through trade. Regional food preparation traditions,
customs and ingredients often combine to create dishes unique to a particular region.
The major factors shaping a cuisine are climate, which in large measure determines the native foods
that are available, economic conditions, which affect trade and can affect food distribution, imports and
exports.
The cuisine of the Black Sea Basin region is rich in tasty and various dishes. The cuisine of each of
the Black Sea Basin countries has its specific characteristics and uniqueness, though there are also lots of
similarities in the cuisine of Armenia, Bulgaria, Georgia and Turkey.

Common borders. Common Solutions.

4 The glory of Armenian cuisine extends far beyond the country's Tonir 5
borders. There is not a place on the post-Soviet territory (and even
farther) where people do not know or love and cultivate Armenian
cuisine. The juicy smoking xorovats emitting magnificent aroma,
vegetables baked on fire saturated with the smell of coals; tender
cooked without oil dolma melting in your mouth delicious! All
the dishes of Armenian cuisine are well familiar and loved. But
what is the historical background of the culinary attraction of Ar-
menia?
Armenian Cuisine is as ancient as its history, as the land it is
standing on. Armenian culinary traditions are over 2000 years old.
The abundance of meat on Armenian tables is the result of the
most ancient development of cattle breeding in Armenian uplands

Armenian
which led to such a variety of livestock and poultry. Cattle breed-
ing was also the source of various dairy products basically brine-
ripened cheeses as well as sour-milk products which serve as the
basis for traditional Armenian dishes and beverages. and work. Armenians love dishes from chopped meat and all pos-
Early beginning of agriculture in the fertile valleys of Armenia sible variants of stuffed dishes. The thermal processing of dishes
caused the application of various cereals in Armenian cuisine - is labor-consuming too. One and the same dish or raw product, for

Delights
Armenian culinary traditions originate from ancient times. It is known that the Armenians had understanding of the pro-
cesses of fermentation and baking 2,500 years ago. Armenian cuisine includes the foods and cooking techniques of the
Armenian people, the Armenian Diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and
geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional
crops and animals grown and raised in the areas populated by Armenians. Armenian cuisine belongs to the family of Cau-
casian cuisines, and has strong ties with Turkish, Georgian, Persian and Levantine cuisines.
spelt, millet, barley, wheat, rice; beans - string beans, beans, lentil,
mountain peas to say nothing of great variety of vegetables and
greens which are a must of Armenian feast.
Traditionally Armenians cooked food on fire. The clay furnace
was called tonir (underground clay oven) and has retained this
name. Armenians used clay kitchen ware too. Tonir was used for
cooking bread, mashes, fish and poultry, vegetables, soups and
other dishes.
Armenian cooking techniques are rather complicated. The
most difficult to cook are meat, fish and vegetable dishes which
require stuffing, whipping, puree making as it takes a lot of time
example, meat, can be subject to roasting, boiling and stewing in
tonir making some dishes of Armenian cuisine melt in your mouth.
Another feature of Armenian cuisine is a great number of green-
grocery and spices in preparation of dishes. Armenian cooks use
300 kinds of wild-growing grasses and flowers which are used as
seasonings or even as basic dishes.
Fragrant spices are very popular: pepper, coriander, fenugreek,
black pepper, mint, tarragon, basil, thyme and of course garlic and
onion; and for sweet dishes - cinnamon, cardamom, clove, saffron
and vanilla.
6 The surprising fact is that Armenian cuisine practically does not
use fats. The majority of dishes is cooked in drawn butter. It is
used for soups, stewing and roasting of meats, poultry, fish and
vegetables as well as sweet dishes. Vegetable oils are used in Ar-
menian cuisine less frequently - for preparation of fish and some
vegetable dishes (string beans, eggplants). Sesame oil is tradi-
tional. Meat is traditionally not fried and cut in large chunks. It is
boiled, stewed or baked. All these features make Armenian dishes
unique, unrivaled, delicious and fragrant - a real treat for any gour-
met and connoisseur of true culinary traditions.
Soups in Armenian cuisine are very popular; they are cooked
so skillfully that you'll remember their taste for the rest of your life.
Armenians are very serious about using vegetables and fruits.
Like everywhere in Transcaucasia they are eaten raw, dried, pick-
led and marinated; besides, they are obligatory ingredients for
making soups and main dishes. Not only vegetables but fruits
(quinces, cherry plums, lemons, pomegranates, raisins, dried pit-
ted and halved apricots) are also widely used when cooking meat
and fish which results in their original taste.
Armenian table is impossible to imagine without all kinds of
salted vegetables and herbs - eggplants, aubergines, purslane
and others. The ingredients for Armenian meat soups often in-
clude apples, quinces, dried pitted and halved apricots, walnuts;
the fish ones - cornelian cherries; mushrooms - cherry plums,
dried plums, and raisins. Some Armenian vegetable dishes are
practically not cooked at all. Aubergines, pumpkin, peas, lentil,
beans and other vegetables are normally added to the meat dish-
es as ingredients.
Throughout the country, local herbs are used. Many of the
herbs formerly used by Western Armenians have fallen out of use
because of lack of availability. In the Republic of Armenia, and par-
ticularly in Artsakh (Nagorno-Karabagh), aveluk (Rumex crispus),
chrchrok (a water grass similar to water cress), and other herbs
are all used. In addition to the above, various scents and attars
commonly used in the Middle-East are also used in the making of
sweets; for example, rose water and orange blossom water.
There are certain qualities which characterize Armenian cuisine:
The flavor of the food relies on the quality and freshness of the
ingredients rather than on excessive use of spices.
Fresh herbs are used extensively, both in the food and as ac-
companiments. Dried herbs are used in the winter, when fresh
herbs are not available.
Wheat is the primary grain and is found in a variety of forms,
such as: whole wheat, shelled wheat, bulgur (parboiled cracked
wheat), semolina, farina, and flour.
Legumes are used liberally, especially chick peas, lentils, white
beans, and kidney beans.
Nuts are used both for texture and to add nutrition to Lenten
dishes. Walnuts, almonds, pine nuts are of primary usage,
however hazelnuts, pistachios and nuts are also used.
Fresh and dried fruit are used both as main ingredients and as
sour agents. As main ingredients, the following fruit are used:
apricots (fresh and dried), quince, melons, and others. As sour
agents, the following fruits are used: sumac berries (in dried,
powdered form), sour grapes, plums (either sour or dried),
pomegranate, apricots, cherries (especially sour cherries), and
lemons.
In addition to grape leaves, cabbage leaves, chard, beet leaves,
radish leaves, strawberry leaves, and others are also stuffed.
The climate and other geographical factors play a great role With all his habits, customs and traditions Armenian cuisine has 7
in the quality and exceptional taste of the food in Arme similarities with eastern and Caucasian ones. Armenian national
nia. The food is very nutritious. The festive table is usually so cuisine is very rich of tasty, interesting and creative dishes. It has
abundant with different dishes, salads and desserts that you many traditions that need surviving. The most astounding thing
can impress your guests. It is impossible to imagine an Ar about Armenian food is that it is still organic. Thats why tourists
menian table without a bunch of cilantro, tarragon, pars- visiting Armenia just cant stop eating our fruits and vegetables.
ley, dill, coriander, cardamine, basil, lemon balm and chives. They say fruits and vegetables are so tasty in Armenia because
One cannot imagine Armenian dessert without tasty dried fruit of the rocky land and the Sun. Armenia is rich with various sorts
(chir), unripe fruits and raisin, which are usually made of apple, of apricot, peach, cherry, apple, fig, pomegranate, grape, plum,
plum, peach, grape and, of course, apricot. There is a wide choice quince, pear, etc.
of desserts and cakes, among which traditional gata (dough Armenian food is rich in vegetables, greens and spices too,
stuffed with mixture of butter and sugar) and pakhlava (puff pastry like tomato, cucumber, pepper, potato, melon, watermelon, onion,
with honey and nuts) enjoy high reputation. eggplant, squash, parsley, basil, cress, coriander, dill and the list
Armenian cuisine is one of the most impressive things visitors is endless. Armenians also cultivate wheat, rice, peas, beans, wal-
are offered to explore in Armenia. While many people might think nut, hazelnut and almonds.
that the cuisine of a certain country is just a means to feed oneself
and quench the hunger, the idea of the cuisine extends far beyond Some very famous Armenian food is a must to try when visiting
that. Armenia.
It should be said that the Armenian cuisine is one wing of its
nations history, part of its culture and the interpretation and the
expression of its way of thinking. Armenians are a nation the his-
tory of which dates to hundreds of years ago, and therefore they
are the carriers of a huge culture. The geographical territory of his-
torical Armenia has in its turn contributed to the development and
enrichment of the Armenian cuisine, since constantly appearing in
a new environment Armenians have created a new cuisine relying
on the old and combining it with the new. As a result, they have
created such rich dishes, which would make any cuisine stand out
and be proud of.
8 Khorovats Dolma Kyoufta Lavash 9
Barbecue is one of the special foods of the Armenian cuisine.Its Armenian Dolma is one of the most favorite dishes of Armenians. Kyufta is tender meat balls Lavash is Armenian flat, thin
even hard to imagine a wedding, engagement, baptizing, or other It has many interpretations in different regions. Grape-leaf dolma is made from specially beat and soft bread baked in tonir.
celebrations without having Armenian barbecue on the tables. It the most famous. It consists of minced meat, rice and spices rolled meat boiled in broth. At first It can be dried and kept for
is cooked on hot coals after burning a wood fire, almost always is into a grape-leaf. Besides grape-leaves Armenians also use cab- the meat is thinly sliced and quite a long term. Lavash
made by men. The whole idea is to get together and have a great bage leaves. This type of dolma has great taste. It has a little long then beat with a special bee- symbolizes life and wisdom.
barbecue picnic on a sunny day as Armenian barbecue is usually shape. Dolma stuffed into vegetables is also famous in most Ar- tle. When finished, the result- In 2014 UNESCO recognized
made outdoors. menian families. It can be stuffed into an eggplant, tomato, pepper. ing mass (with added eggs, lavash as Intangible Cultural
flour, salt, water or milk, co- Heritage of Humanity. Lavash
gnac, browned onions and is one of the symbols of the
spices) is further whipped manually. The souffle is then turned in
to balls and put into warm water which is gradually heated until
boiling.

Harissa
Harissa is a kind of homo-
geneous porridge made of
previously stewed and boned
chicken or lamb and coarsely
Khorovats in Armenia is made from pork, though lamb, chicken ground soaked wheat (typi-
and beef khorovats is also esceptionally tasty. Armenians eat Pasouts Dolma cally, shelled wheat). The dish
khorovats with hands, not knife and fork, which makes the pro- This is vegetarian dolma with has been passed on since
cess more yummy!!! Every year there is held Armenian Barbecue beans, lentil, cracked wheat ancient times. Harissa is tra-
Festival in Akhtala, Lori province.The organizers of the Barbecue and peas rapped in cabbage ditionally served on Easter Armenian people and their culture. Etymologically it means good
Festival aim to raise popularity of Armenian national cuisine at leaves. day. It is still prepared by many Armenians around the world and is (lav) bread (hats).
world level. also considered as the national dish of Armenia.
10 Khash Ghapama Kololik Kchuch 11
The main ingredient in khash is cow's legs, although cows other Ghapama is a traditional Kololik is soup cooked from This is a casserole of mixed
parts, such as the head and stomach (tripe) may also be used. eastern Armenian food, of- mutton bones with ground vegetables with pieces of
ten served during new years mutton dumplings, rice, and meat or fish on top, baked
and Christmas. It is pumpkin fresh tarragon garnish; a and served in a clay pot.
stuffed with rice, dried fruit, beaten egg is stirred into the
raisins, spices, etc. soup before serving.
Chulumbour
Chulumbur is a rice soup with
Bozbash fried onions, seasoned with a
Fish Dishes Bozbash is a mutton or lamb mixture of eggs and milk.
The rivers and lake of Armenia are rich in fish which is also present soup that exists in several
in the menus. The most used fish is pollan and trout bred and regional varieties with the ad-
caught in Lake Sevan. Trout is famous for its delicate taste. The dition of different vegetables
and fruits. Bozbash is the Tzhvzhik
soup from young lamb and Tzhvzhik is a dish of fried liv-
big peas. The large chunks er and kidneys fried in butter
The feet are depilated, cleaned, kept in cold water in order to get of meat together with small with onions.
rid of bad smell, and boiled in water all night long, until the water bones are semi cooked. Then they are removed from the broth
has become a thick broth and the meat has separated from the and slightly fried.
bones. No salt or spices are added during the boiling process.
The dish is served hot. One may add salt and garlic, according to Putuk
one's tastes. Dried lavash is often crumbled into the broth to add Putuk is mutton cut into Dzavarapour
substance. Khash is generally served with a variety of other foods, pieces, dried peas, potatoes, Dzavarapour is hulled wheat,
such as hot green and yellow peppers, pickles, radishes, cheese, Sevan trout is called "ishkhan" "imperial fish" and the most valu- leeks, and tomato pure, potatoes, tomato pure; egg
and fresh greens such as cress. able dish from it is shashlick "ishkhan khorovats". Before frying cooked and served in indi- yolks diluted with water and
the fish is greased and stuffed with a little lard. vidual crocks. stirred into the soup.
12 Krchik Matzoon Tan Chechil 13
Krchik is soup made from Matzoon is a fermented milk Tan is prepared from mat- Chechil is a brined string
sauerkraut, pickled cabbage, product of Armenian origin. soun (diluted in water) and cheese. It has a consistency
hulled wheat, potatoes, and It is found in Caucasian salt. approximating that of sulu-
tomato pure. cuisine, particularly in Arme- guni or mozarella and is pro-
nia and Georgia. Matzoon duced in the form of dense
is very similar to yogurt. It strings, rolled up in a figure
is made with Lactobacillus Byorek eight of thick braid-shaped
bulgaricus and Streptococcus thermophilus lactic acid bacteria. Byoreks are pies made with ropes. Chechil is matured in brine and often smoked before con-
Katnapour and Matzoon is made from cow's milk (mostly), goat's milk, sheep's phyllo pastry and stuffed with sumption. It is sometimes mixed with farmer cheese or various
Katnov milk, buffalo milk. cheese or spinach or ground hard cheeses, and is stored in jars.
Katnapour is a milk-based meat. They are a popular
rice soup, sweetened with Borani snack and fast food, often Gata
sugar. Borani is fried chicken with served as appetizer. Gata is a multilayered pie
Katnov is a milk-based rice aubergines and matsun. with stuffing. Each layer is
soup with cinnamon and Zhingyalov hats soaked with drawn butter
sugar. Zhingyalov hac is an Arme- and sugar as a result gata
nian dish that is made with has such melting dough and
Matsnabrdosh dough, dried cranberry, po mild taste.
Matsnaprtosh is prepared megranate molasses, that go
from sour clotted milk (di- inside the dough, and 7 dif-
luted with cold water), fresh Spas ferent greens which include Pakhlava
cucumbers and some green. Spas is soup made from spinach, cilantro, parsley, Pakhlava is a rich, sweet
It is served cold as a refresh- matzoon, hulled wheat and basil, scallions, dill, mint. There is a variety of combinations that pastry made of layers of filo
ment and supposedly nor- herbs. can be used in the bread and these greens can easily be substi- filled with chopped nuts and
malizes blood pressure. tuted for other greens. The greens are placed in the bread and the sweetened and held together
bread is folded like a calzone. Zhingyalov hats is mostly popular in with syrup or honey.
Artsakh (Nagorno Karabakh).
14 Soudjoukh
Soudjoukh is a must for holi-
day and New Year's feasts. It
is made from grape or apri-
cot juice which is used for
making syrup called doshab.
Doshab is then turned into
thick flour kissel with addition
of clove, cinnamon or other
spices. A string of walnuts is dipped into the boiling mixture to be
dried and stored for winter.
Alani
These are dried peaches and
other fruits stuffed with nut
paste and fructose as well as
raisins and other stuffing.
Apricot
Apricot is one of the sym-
bols of Armenia. Armenias
holy land (where Noahs arch
rested) has granted to hu-
manity one of the best and
healthy fruits in the world,
the apricot. Armenia is the
motherland of apricot, is the
oldest and genuine center for growing this fruit. This is proved Oghi festival, held in Areni, is popular with the locals and features wines 15
by 3000 year old apricot cores discovered during excavations at Oghi is an Armenian spirit from official wineries as well as homemade hooch of varying qual-
Garni temple, 25 km far from capital Yerevan. The apricot was distilled from fruits or berries. ity. Armenian wines are predominantly red and are sweet, semi-
imported into Europe by Lucullus, a Roman general after the 1st It is widely produced from sweet (Vernashen, Ijevan), or dry (Areni). In addition to grapes,
century B.C. Because of its origin the fruit was known as "prunus home-grown garden fruits wines have been made with other fruit, notably pomegranate apri-
Armeniaca" which means "Armenian plum". In the 2nd and 3rd all across Armenia, where it cot, quince, etc.
millennium B.C. apricot was known to many old nations as "Ar- is served as a popular wel-
manu" (deriving from the word Armenia/n). come drink to guests and is Jermouk
routinely drunk during meals. Mineral water is another in-
Cognac Arguably, Armenian oghi is digenously Armenian drink.
Speaking of Armenia, one not "vodka" at all and merely This natural gas water is tak-
could not but mention the became thought of as such en from mountainous sour
famous Armenian cognac. during the Soviet regime in Armenia. ces of Jermuk province. Jer
As early as in year 1900 the Armenians make oghi from mulberries, cornels, apricots, muk waters posses healing
Yerevan Wine & Brandy Fac- plums and other berries and fruits. The most famous home-made quality: they are recommend-
tory (known also as Shustov oghi types are those made from mulberries and cornels which also ed for people, who suffer
Factory) product obtained have medical usage. from gastritis and gastric ul-
an official permission to be cer, diabetes, diseases of the
called "cognac", which was Wine nervous system and even
an honorable privilege for The alcoholic drink with the depression.
a producer located outside longest history in Armenia
France at that time. The Ar- is wine. The oldest winery in
menian cognacs are divided into ordinary, vintage and collection the world was discovered in
ones, depending on the method and period of cognac spirit ag- Armenia. Historically, winer-
ing. The most valuable collection cognacs are the ones produced ies in Armenia were concen-
by an additional aging of vintage cognacs. The world-known and trated along the Ararat valley.
recognized Armenian cognac brands are "Ararat", "Great Valley", Today, Armenian wineries are
"Man" and "Armenika". concentrated mainly in the
Areni (in Vayots Dzor prov-
ince/region). A yearly wine
16 Main courses are very typically water-basedstews, eithervegetar-
ianor withlamb,goat meat,beef,chickenorpork. Deep-frying is May 6) is typically celebrated with roast lamb.
not common, butgrilling- especially different kinds ofsausages-
is very prominent. Pork is common, often mixed with beef or lamb,
althoughfishand chicken are also widely used. While most cattle
are bred for milk production rather than meat,vealis popular for
grilling meats appetizers (meze) and in some main courses. As a
substantial exporter of lamb, Bulgaria's own consumption is nota-
ble, especially in the spring.
Similarly to other Balkan cultures the per capita consumption
ofyogurtamong Bulgarians is traditionally higher than the rest of
Europe. The country is notable as the historical namesake forLac-
tobacillus bulgaricus, a microorganism chiefly responsible for the
Bulgarian
local variety of the dairy product.Yogurt has been cultivated and
consumed as far back as 3000 BC.
Bulgarian cuisine shares a number of dishes with the Mid-
dle Eastern Cuisineas well as a limited number with the Indian,
particularly Gujrat cuisine. The culinary exchange with the East
started as early as 7th century AD, when traders started bring-
Delights
ing herbs and spices to theFirst Bulgarian Empirefrom India and
Persia via the Roman and later Byzantine empires.This is evident
from the wide popularity of dishes likemoussaka,gyuvetch,ky-
ufte and baklava, which are common in Middle Eastern cuisine
today.White brine cheesecalled "sirene", similar tofeta, is also a
Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares charac- popular ingredient used in salads and a variety of pastries.
teristics with other Balkans cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as Holidays are often observed in conjecture with certain meals.
climatic conditions suitable for a variety of vegetables, herbs and fruit. On Christmas Eve, for instance, tradition requires vegetarian
Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and stuffed peppers and cabbage leafsarmi, New Year's Eve usually
other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, involves cabbage dishes, Nikulden (Day of St. Nicholas, Decem-
such as the filo dough based banitsa, pita and the various types of Brek.
ber 6) fish (usually carp), while Gergyovden (Day of St. George, 17
Gourmets all over the world have been attracted for ages by
the culinary temptations that Bulgaria offers. The traditional Bul-
garian cuisine is a mixture of classic Bulgarian meals, intertwined
with heritage from Slavonic, Greek, Turkish, and lately, other cen-
tral and western European cuisines.
Cooking traditions in Bulgaria are strong and are kept alive for
many years by passing recipes from grandparents to parents to
children to grandchildren. The dishes are prepared using natural
products which to a great extend brings the unique taste of the
Bulgarian meals. There are also many distinctive features of the
Bulgarian cooking that contribute to the exception taste. When
preparing meals with meat for example, Bulgarians start with
cooking of the meat and gradually add the rest of the ingredients.
In this way they save time and effort as the entire meal is pre-
pared using only one pot or saucepan. The combination of milk or
yoghurt with other products is also very typical for the Bulgarian
national cuisine. It enriches the technology of food preparation
and makes the dishes healthier. Another distinctive feature is the
thermal processing of the products - they are simmered slowly on
low heat which enables their nutritive qualities to be retained and,
again, make the food taste much better.
Some of the most popular Bulgarian dishes and meals include
but are not limited to:
18 Banitsa Chushkisalad Podlucheni tikvichki Pulneni chushki 19
Banitsa is a greasy pastry Chushki salad includes fresh- This is fried courgette slices Pulnenu chushki consists
prepared by layering a mix- ly roasted peppers, skinned covered with a garlicky yo- of stuffed peppers, usually
ture of whisked eggs and and marinated with oil, slivers ghurt and dill sauce. with mincemeat and rice, of-
filled with Bulgarian sirene of garlic and plenty of fresh ten served with a Bechamel
(feta-like white cheese). Oth- parsley. sauce.
er varieties of banitsa filled
with onions, cabbage, spinach, mushrooms or pumpkin are also Sirene po shopski Shkembe chorba
very tasty. Banitsa in any of its forms is an inseparable part of a Sirene po shposki consists Shkembe Chorbais a type of
traditional Bulgarian breakfast. Turshiya of white cheese baked in a tripe soup (tripe is the thick
This is a winter salad of pick- ceramic pot, topped with an lining of the stomach of cat-
Shopskasalad led vegetables, including egg and chilli pepper. tle) seasoned with garlic, vin-
This is the Bulgarian salad, green tomatoes, cauliflower, egar and chilli peppers.
made with chopped toma- carrots and peppers.
toes, cucumber, covered in Mish mash Tarator
grated sirene (salty sheep or Mish mash is scrambled Tarator is a cold yogurt soup
cows cheese) and parsley. eggs with tomatoes, red pep- with chopped cucumber, dill
Sometimes it also includes pers and sirene. and plenty of garlic. It is a real
fresh or baked peppers and Chushki byurek hot summers day favorite.
onion. Shopska salad and a small cold rakia is a traditional and Chushki byurek is a pep- Sometimes chopped walnuts
favourite way to start your meal in Bulgaria. per stuffed with cheese and are also added.
herbs and fried in bread- Sarmi
Snezhanka crumbs. Sarmi is made of grape
Snezhanka (mlechna salata) or cabbage leaves stuffed Bob chorba
consists of Cucumber finely with combination of rice Bob chorba is a bean soup,
chopped in strained yogurt, and minced meat and then delicious and filling.
with garlic and crushed wal- boiled. Most people love it
nuts. Sometimes in the winter with some yogurt on top.
months, pickled gherkins are used as a substitute for the rather Sarmi can be served both hot
expensive and watery cucumbers. or cold.
20 Supa ot kopriva Fish Dishes Mekitsi Lukanka 21
This is soup made with the In Bulgaria dishes prepared Mekitsi are doughnuts, not Lukanka is similar to Sujuk.
young leaves of the sting- with fish and seafood are round with holes in the mid- It is Bulgarians favourite sa-
ing nettle plant, said to be particularly popular at the dle but random shapes, dust- lami. Traditionally, Lukanka is
very rich in iron. It is similar seaside in. When visiting the ed with icing sugar. made of pork, beef, and spic-
to spinach soup, but a little Bulgarian Black Sea coast, es (black pepper, cumin, etc.)
sharper in taste. one should try the famous Gevrek minced together and stuffed into a length of dried cows intestine
ribena chorba or 'fish Gevrek is the closest thing as Casing. It is half dried in a cold windy place for at least two
soup'. Salads, as well as fried and grilled fish, are also delicious to a bagel, usually sold out months. The white stuff on top is flower. Bulgarians eat Lukanka
Kavarma in this region. of large paper bags on street raw and thinly sliced usually as an appetizer.
Kavarma consists of marinat- corners.
ed cooked meat and vegeta- Moussaka Sirene
bles. Meat stew is cooked for Moussaka is potatoes and Kiselo mlyako Sirene is Bulgarian whire che
many hours and served in a mincemeat cooked in lay- This sour milk or yogurt is an- ese a variety of feta cheese
traditional small earthenware ers in the oven, similar to the other staple in the Bulgarian which can be produced only
pot, topped with a fried egg. Greek moussaka but without diet. It is widely claimed that in Bulgaria. This is due to
the aubergine. yogurt originated in Bulgaria specific lactose bacteria
using the live bacillus bulga- which converts the milk into
Gyuvech Svinsko (pile) sus ricus bacteria and that the local varieties are still the best in the yogurt and then sirene. The bacteria is found only in this part of the
Gyuvech is a tasty vegetable zele world. Usually made from cows milk, one can also find yoghurt world, hence its name is Bacillus Bulgaricus.
stew, using a variety of veg- This is pork or chicken slow- from buffalo or sheeps milk.
etables, including onions, baked in the oven with finely Kashkaval
carrots, peas, potatoes, cab- chopped cabbage and toma- Sujuk Kashkaval is the typical yel-
bage. Sometimes meat is toes. In the winter months Sujuk consists of ground low cheese of Bulgaria. Very
added. this dish is popular using meat (usually beef) with vari- similar to the cheddar types
pickled cabbage (kiselozele). ous spices including cumin, of cheese, kashkaval is made
sumac, garlic, salt, and red of goat, sheep or cow's milk.
pepper, fed into a sausage It is then aged for a certain
casing and allowed to dry for several weeks. It goes very well with period of time (about 6 months) to develop its very particular and
heavy red wines in the winter time. defining flavor.
22 Wine Kebab Lokumki Kazanlak Wine 23
Wine kebabis a popular dish Lokumki are Bulgarian cook- Kazanlak is brandy made Wine has been made and
you can easily find in Bulgar- ies stuffed with a hard jelly out of rose. It is very typical consumed in the land where
ian restaurants. It is made of or in some cases Turkish to Bulgaria and is one of the now Bulgaria is since the ar-
pork lamb or beef chunks, delight. These cookies are most popular spirits among rival of the ancient Tracians
cooked in wine sauce and rolled in powdered sugar and Bulgarians. It is sometimes thousands of years ago.
served with plain white rice. soft baked. called rose rakia. Grape growing flourishes in
practically every corner of the
Tikvenik Bulgarian Medenki country. Bulgaria is among
Pumpkin Roll These honey spice cook- the top wine exporters in the
Christmas time in Bulgaria ies while served more world.
comes with a celebration of often during Christmas and
fall foods, just like in other the winter season are tra-
corners of the world. During ditional Bulgarian cookies
the fall and winter, one of the made with cloves, cinnamon
most popular dishes being and honey. With a lit hint of
cooked in the Balkan region of Bulgaria is Tikvenik, or Bulgarian spice and warmth, these cookies are often served with a hot drink
pumpkin rolls. or warm milk.

Ljutenica Rose jam

Ljutenica (Lyutenitsa) is a The Bulgarian Rose Jam
spicy relish made from egg- dates back from the 1700s
plant, peppers, carrots, on- and it is something that one
ions, tomatoes, sugar and can find only in Bulgaria. It is
spices. authentic and traditional.
24 There is a difference between the traditional cuisine of Western
and Eastern Georgia. West Georgia is characterized by the use
of Mchadi (bread made from corn flour), as well as corn meal or a
special meal from a special kind of millet -Gherghili, cooked mush
- Ghomi, which add cheese Sulguni (Suluguni). East Georgia is
characterized by the widespread use of the wheat bread. In addi-
tion, in Western Georgia, the majority of meat is poultry.
Georgian cuisine is inconceivable without nuts - walnuts, pea
nuts, hazelnut, almonds, but mostly the walnuts. These particular
raw materials - the constant component of various condiments
and sauces, are equally well suited to dishes of poultry, vegetables
and even fish. Nuts are used in meat soups and pastries, cold sal-
ads and in a hot main course. It is especially necessary to empha-
Georgian
size the use of herbs in Georgian dishes. Herbs in Georgian cuisine
acquired great importance. They are used all year round (cilantro,
tarragon, basil, savory, leeks, chives, mint, etc.).
One more feature of the Georgian table is a frequent and abun-
dant use of cheese. First of all, attention is drawn to the compo-
sition of cheese. Dozens of varieties of cheese are produced in
Delights
Georgia, for example Sulguni (Suluguni), Imeretian Cheese, Gou-
da, Kobis Kveli, Tushuri, etc.
Another specific feature of the Georgian cuisine is using of
small and large stone clay pans Ketsi, for frying and baking, as
Georgian cuisine is traditional national culinary style in Georgia. Feature of the Georgian cuisine is the use of certain products well as metal pans Tapha for wide frying poultry under pressure
distributed in the Caucasus, and therefore the presence of certain foods, the popularity of which has worldwide fame. Geor- (Tabaka).
gian cuisine at its compilation of recipes and dishes of ideology is based on the contrast of spicy and hot. Georgian cuisine is unthinkable without the sauces. At the
ASuprais a traditional Georgianfeast and an important part of Georgian culture. A festive supra, for a special celebration is same time Georgian sauces are fundamentally different from the that is why the chicken is chilled after being cooked and the sauce
called aKeipi.During a Georgian supra, the role of thetamadaor toastmaster, is an important and honored tradition. The European sauces with their composition as well as technology. itself is served chilled too.
tamada is expected to keep the festivities moving along with toasts and songs and ensure that the wine keeps flowing! The For Georgian sauces of all kinds plant material is used as the ba-
Georgian feast is an event It describes Georgian cuisine in its cultural context of hospitality, dining, wine making and drinking. sis. Most often it is sour berry and fruit juice or puree Tkemali of
blackthorn, pomegranate, blackberry, barberry, or tomatoes. The 25
garlic comes as an additional component in most sauces. In many
sauces and gravy, all of the major items (sour juice, nuts, garlic)
are connected in different proportions. Along with the founda-
tion of the Georgian sauces is also a large collection of spices,
mostly spicy greens, herbs, plus a small amount of dry spices. The
composition of spicy greens are cilantro, basil, tarragon, savory,
parsley, dill, mint, and more in the dry spices - paprika, corian-
der seeds, cinnamon, cloves, etc. In each sauce a different set of
spices is used, that means not all of the spices together, but usu-
ally three or four of them are used.
Many recipes to cook sauces were passed on from generation
to generation, and nowadays cooking of sauces is something like
a ritual a tribute to the traditions. Every sauce is inimitable in its
own way, but the unique feature of Georgian cuisine is that every
sauce may be used for cooking of several various dishes.
Satsebeli is translated from Georgian as "sauce", so one can
say that it is the base for almost all Georgian cuisine. Satsebeli is
cooked from fresh tomatoes, flavored with cilantro and dill, the re-
sulted mix is flavored with coriander, menthe pulegium, fenugreek
and blue melilot; sweet basil, sweet marjoram, Spanish paprika
can also be added to it.
Another kind of traditional Georgian sauces is satay sauces.
Nuts are one of the main ingredients for cooking various dishes.
Satsivi sauce is specially cooked for the dish of the same name
satsivi chicken. Satsivi is translated from Georgian as "chilled",
Georgian sauces add special taste, peculiar only for Georgian
national cuisine. The Georgians pay much attention to cooking of
26 sauces and none of Georgian dishes will be served without sauces Wine-growing and winemaking in Georgia is one of the ancient Khachapuri cold in Georgian) and eaten often around the Christmas holiday 27
suitable to it. Usually one and the same sauce can be applied to fields of agriculture. The Georgian winemaking history numbers Khachapuri is warm cheese- and the New Year, particularly in the region of Adjaria.
entirely different basis (meat, vegetables and even fish) and de- several millennia. The Georgian grape breeds and wine varieties, stuffed bread that oozes
pending on it to make different dishes. Georgian sauces often act made from them for many centuries are considered to be one of and drips with heart-stop- Chakhokhbili
as stand-alone courses and are used in this case with the bread. the best. Up to date Georgian wine-growers bred over 500 grape ping goodness. In addition Chakhokhbili are pieces of
Set of spices in the creation of Georgian cuisine has not so varieties. Georgian wines are ones of most popular in the world, to the standard round pie chicken (or other poultry)
much burning as aromatic-spicy, refreshing effect. since they are made of top-quality grape variety, and the know- stuffed with cheese, other variations include egg-topped (Adjarian stewed in tomato sauce. Pri-
Spices are very important in Georgian cuisine. They are used all how, passed on from generation to generation, is kept in secret. khachapuri), the four-fold filo dough pocket, and tarragon, mush- or to this they are fried in a
year round be it breakfast, lunch or dinner. Depending on a season Georgia produces a great number of wines: they are red and room and rice-stuffed pies. pan without fat. Then toma-
it can be parsley, fennel, ramson, mint, basil, savory, estragon and white wines of various Georgian brands as well as some cham- toes are added and the dish
other greens. Not a single Georgian is prepared without spices. As pagne taps. Georgian wines feature subtle aroma and unique taste Khinkali is stewed in vegetable juice. The set of spices for chakhokhbili is
a rule a sauce should include: tarragon, fennel, parsley, coriander, of freshly harvested grape. These are Georgian dump- as follows: parsley, savory, coriander, basil, red pepper, and garlic.
basil, mint etc. Winemaking in Georgia is an entire culture. Wine is made not lings. Beautifully twisted
Georgia is a fertile country in which vegetables were widely used only for sale. Many Georgian families make home wine which does knobs of dough, usually Borani
as food. The abundance of meats on a Georgian table is always not differ in taste from the best trade brands. Home wine is usu- stuffed with meat (mainly Borani is a main course dish
accompanied by considerable quantity of vegetables and greens. ally kept in kveri, a huge earthenware shaped as a jug and dug in mutton or veal) and spices combining separately pre-
The majority of vegetable dishes is cooked with string beans, egg- earth. Wine corkage and tasting are an important familys event, (served boiled or steamed). pared chickens tapaka and a
plants, cabbage, beets, tomatoes. They can be raw, boiled, baked, accompanied by festivity. The trick is to eat Khinkali without making a mess of yourself with considerable quantity of veg-
fried, stewed, salted and marinated. Georgian cuisine lists dozens the hot broth inside. One should sprinkle it with black pepper and etables stewed separately in
dishes from eggplants which are boiled, baked, stewed and fried Popular Georgian dishes include but are not limited to: grab the dumpling by the handle and turn upside down, then take matsoni. The set of vegeta-
and then mixed with various spices and seasonings. small bites from the side, slurping broth.The traditional khinkali bles is spinach, string beans and eggplants with a lot of spices.
Not any feast in Georgia can do without a vast amount of vari- includes meat, but vegetarian fillings of mushroom, and cheese/ Traditionally, the ready vegetables are divided in two halves; one is
ous greens. Greens are used in food all year round and are served curd are sometimes available. to put a piece of chicken on it, the other to cover the chicken from
for breakfast, lunch and supper.Greens are often accompanied by top. The dish is then seasoned with matsoni with saffron infusion
garden radish, radish, whole tomatoes, cucumbers, and peppers. Satsivi and cinnamon.
Georgian cuisine features a variety of dough-based dishes. This is poultry (chicken or
Georgian cooks have special care for corn meal and corn oil, that turkey) served with a thinned
is why many Georgian dishes are cooked based on these ingre- paste of walnut, garlic and
dients. herbs. It is considered as
a winter dish ("sivi" implies
28 Chicken Tapaka Then there is a shish kebab from basturma - marinated meat. And Guruli Chakapuli 29
Chicken Tapaka is chicken finally the third version is prepared from mutton with eggplants. In Guruli is chicken fried in oil Chakapuli is a popular Geor-
fried on a wide frying "tapa" latter case meat is placed into eggplants and then put onto skewer and stewed with onions, nut gian stew made with lamb or
pan (hence the name) under fried on a barbeque. sauce and spices ginger, beef, dry white wine, tarragon
cover and load. This dish red pepper, parsley, corian- leaves, unripe (sour) green
more often serves as a half- Kebab der, cinnamon and cloves. plums, green onions, green
finished product for other Kebab is prepared from peppers, green coriander, garlic and salt. It is popular in the Spring
dishes of Georgian cuisine, for example for borani. Therefore, ta- minced meat (usually beef, Ojakhuri when the plums are unripe.
paka, as a rule, is fried without seasonings, except for salt and red or beef and pork mixed) and Ojakhuri is a popular Geor-
pepper. If chicken tapaka is used as independent dish, it normally spices and cooked on shish gian dish with roasted meat Soko Ketse
is accompanied by crushed garlic and spicy greens (coriander, on the fire. (usually pork or chicken) and These are mushrooms baked
basil, tarragon, green onions or leek). potatoes. In translation from in butter in traditional Geor-
Kupati Georgian Ojakhuri means a gian clay "ketsi" dishes. The
Chanakhi Kupati is a type of Georgian family meal. mushrooms are filled with
Chanakhi is meat with veg- sausage that is made from melted Sulguni cheese and
etables stewed in clay pots pork. Chashushuli baked and are amazingly de-
in an oven. For chanakhi only Chashushuli is a Georgian licious.
fat mutton is used along with dish of fried veal, tomatoes,
eggplants, tomatoes, po- Kuchmachi large onion and pepper. Muzhuzhi
tatoes, onions. Sometimes Kuchmachi is a hot dish from Muzhuzhi is a dish from
some rice is added. You will also need parsley, coriander, basil, liver, heart, lung, and tongue boiled semi-marinated pork.
black and red pepper. served in butter with spices. Buglama It is cooked from meat as well
Buglama is mutton stewed as legs and tails. Each kind of
Mtsvadi with spices. Juicy pieces meat is cooked separately to
Mtsvadi is a Georgian shish Kubdari of mutton are stewed in fat, be used together in the same
kebab. It is distinguished by This consists of Khachapuri- then chopped onion and dish. The dish is seasoned with wine vinegar and served cold with
special aroma and juiciness. like dough stuffed with small broth are added, seasoned spring onions and greens.
There are three kinds of mts- chunks of meat, spices and with ginger or saffron infu-
vadi. The first is a shish ke- onions. Kubdari is a Svane- sion, garlic, tarragon, coriander, fennel, mint, green cherry plums,
bab from a big chunk of fillet. tian specialty. salt and pepper.
30 Kharcho Fish and Fish Dishes Ajapsandali Mchadi 31
Kharcho is a traditional Geor- Fish dishes are little com- Ajapsandali is a traditional Mchadi is a very popu-
gian soup containing beef, mon throughout Georgia with Georgian vegetarian dish lar cornbread traditionally
rice, cherry plum pure (tkla- the exception of areas along consisting of eggplant, po- eaten with lobio (beans) and
pi) and chopped walnut. The rivers. In Georgian dishes tato, tomato, bell pepper and cheese. According to Geor-
soup is usually served with Barbell, Khramula, Shamaia, seasoning. gian culinary traditions it
finely chopped fresh coriander. Beardfish belonging to the needs to be served with Imeretian cheese or Suluguni cheese.
family Cyprinid are used. In fast rivers mountain trout (Mtis Kal- Pkhali The secret of good baking and inimitable taste of mchadi is in corn
Chkhrtma makhi) lives which is exquisitely tasty flesh and has no specific Pkhali is a paste made from meal. The best corn in Georgia is thought to grow in the town-
Chkhrtma is a thick soup "fish" taste. These features of the local raw fish combined with spinach, walnuts, and gar- ship of Abashi in the west of the country. There is a popular belief
from mutton or more often the relatively rare and little use of fish compared to meat in the lic. It is excellent with puri among the Georgians, that the mchadi will be more delicious if to
poultry (chicken or turkey) Georgian kitchen left a mark on the character of preparation of fish or khachapuri. bake the fritters from the flour, ground in a water-driven mill. Geor-
with whipped eggs and flour. in Georgian cuisine. Examples of well known Georgian fish dishes gia has many recipes to prepare mchadi. Every housewife adds
Chikhirtma is usually spiced are: Catfish in Kindzmari, Fish Muzhuzhi, Rammed with Tkemali, something of her own, but the main ingredients of this remarkable
with mint and saffron as well Satsivi of fish, Bozartma of Salmon, etc. Suluguni Georgian bread remain unchanged: fine corn flour, salt, vegetable
as coriander, parsley and basil. Suluguni is a typical Georgian oil and naturally Imeretian cheese or Suluguni.
Lobio cheese. It is salted water-
Bozortma This is a cross between bean soaked cheese with a stringy Chvishtari
Bozortma is a sourish soup soup and refried beans. Its shell and moist middle. Chvishtari is cheese corn
from fatty mutton or poultry consistency and taste varies bread (a Svanetian version of
(chicken or turkey). The meat widely. Lobio is often served mchadi with cheese).
is stewed with onions, toma- with mchadi (Georgian corn Puri
toes and spices (sometimes bread) for full effect. Puri is the Georgian bread. It
with pomegranate juice). The is baked in a ceramic circular Lobiani
resulting broth is rather thick Badrijan Nigvzit hearth oven with the dough Lobiani is made from the
(more like sauce) due to considerable quantity of onions little wa- This is roasted eggplant stuck to the side. Puri comes dough similar to Khachapuri
ter. The soup is served with sprinkles of garlic, fennel, mint, and strips, served flat and out moist and dughy, per- and stuffed with boiled and
coriander. topped with walnut paste. fectly tainted with black bits mashed beansand spices.
from the oven. Its edges are When ready it is brushed with
browned and taste faintly of matzo. melted butter and served hot immediately.
32 Ajaruli
Acharuli is Ajarian Khacha
puri. The dough is leavened
and allowed to rise, and is
shaped in various ways. The
filling contains cheese (most
commonly suluguni) and
eggs and other ingredients.
Gomi
Gomi is a popular dish from
Samegrelo region of Georgia.
It is made from coarse corn-
meal and topped with strips
of Sulguni cheese and butter.
Achma
This is Georgian pie with
cheese cooked from an am-
ple quantity of laminated
dough, which is slightly
cooked. The same Suluguni
and Ossetian cheese are
used to fill it. The peculiarity
of this national dish is that the dough is not sweet while the cheese
should be salted. Following the old Georgian traditions, achma is
served hot.
Mkhali Svaneti salt saucepan, are flavored with nuts. All this is mixed then put on a 33
Mkhali is an original veg- This is a perfect complement panel and divided into arbitrary masses.
etable salad (with one basic to vegetables, cheese or
vegetable) spiced with an salad. It is made from various Pelamushi
original seasoning. Cabbage, spices and herbs. One of the few traditional
beet, spinach, sweet pepper Georgian sweets is pela-
and onions can be used as Tatara mushi. It is thick jelly made
basic vegetables for mkhali. Tatara is confection made of grape juice and corn meal.
The seasoning necessarily includes walnuts, wine vinegar, garlic, from boiled, pressed grape The pelamushi are usually
coriander, red pepper, parsley greens, and salt. All vegetable are extract. served with nuts. Among the
thermally processed. They are boiled or baked then crushed and floury sweets one should mentioned a stuffed bun - kada and
mixed with the seasoning. The combination of boiled or baked cornflakes in syrup baty-buty.
vegetables with fresh spicy greens and nuts creates a special
taste distinguishing mkhali from other vegetable dishes. Churchkhela Kada
Churchkhela is the best- Georgian cuisine is famous
Tkemali sauce known sweets among the not only for its pies with meat
Tkemali is the Georgian sour traditional Georgian ones. and cheese, but also for vari-
plum sauce made of cherry These Georgian national ous sweet pastries. A very
plums. Tkemali is made from sweetmeats are made of nuts delicious laminated dough-
both red and green varieties beaded on a thread and dipped in tatara and dried. The churchkhe- based biscuit kada, Cauca-
of plum. The flavor of the la should be dried within 15- 17 days, then matured for several sian national dish can be mentioned there. This biscuit is baked
sauce varies, but generally months and only after that it is served to table. from several layers of sweet dough, soaked with nut filling.
tends to be pungently tart. To
lower the tartness level, occasionally sweeter types of plums are Kozinaki Mushmala
added during preparation. Besides plum, traditionally the follow- Kozinaki is traditional dish, Mushmala is a juicy, persim-
ing ingredients are used: garlic, pennyroyal, coriander, dill, chili cooked from walnuts and mon-colored fruit about the
pepper and salt. honey. The Georgians pre- size of a walnut.
pare these sweets on the first
day of New Year. The nuts
are pan-fried to brown. Then honey and sugar, forewarmed in a
34 Chacha
Chacha is a Georgian pom-
ace brandy, a clear and
strong, which is sometimes
called "vine vodka", "grape
vodka", or "Georgian vodka/
grappa". It is made of grape
pomace (grape residue left
after making wine). It may
also be produced from unripe
or wild grapes. Other com-
mon fruits used are figs, tan-
gerines, oranges, or mulber-
ries. Originally only a homebrewed drink of Georgian farmers, it
is today also produced by professional distillers. Many Georgians
claim that chacha has medicinal properties and is suggested as
a remedy for a number of ailments, including ear blockages and
indigestion. Also, it is said to cure stomachaches by applying it to
the abdomen.
Wine 35
The fertile valleys of the
South Caucasus, which
Georgia straddles, are be-
lieved by many archaeolo-
gists to be the source of the
world's first cultivated grape-
vines and Neolithic wine
production. Due to the many
millennia of wine in Georgian
history, and its key economi-
cal role, the traditions of its
viticulture are entwined and
Turkish
inseparable with the country's national identity. Among the best-
known regions of Georgia where wine is produced are Kakheti,
Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, and Abk-
hazia. UNESCO added the ancient traditional Georgian winemak-
ing method using the Qvevri clay jars to the UNESCO Intangible
Cultural Heritage Lists in 2013.
Delights
Turkish cuisineis largely the heritage ofOttoman cuisine, which can be described as a fusion and refinement ofCentral
Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish cuisine has in turn influenced those and
other neighboring cuisines, including those ofWestern Europe. The Ottomans fused various culinary traditions of their realm
with influences fromMiddle Eastern cuisines, along with traditionalTurkishelements fromCentral Asia(such asyogurtand
(Manti), creating a vast array of specialties many with strong regional associations.
36 Turkish cuisine varies across the country. The cooking of Istan- typical summer dishes, based on eggs. Sheep's cheese, cucum- Turkish cuisine has a range of savoury and sweet pastries. Dough Pilaf 37
bul, Bursa, Izmir, and rest of the Aegean region inherits many bers, tomatoes, watermelons and melons also make a light sum- based specialties form an integral part of traditional Turkish cui- Generally made of rice,
elements of Ottoman court cuisine, with a lighter use of spices, mer meal. sine. The use of layered dough is rooted in the nomadic charac- but also of bulgur (cracked
a preference for rice overbulgur,koftesand a wider availability Frequently used ingredients in Turkish specialties include: lamb, ter of early Central Asian Turks.The combination of domed met- wheat) and sehriye (vermi-
of vegetables stew, eggplant, and fish. The cuisine of the Black beef, chicken, fish,eggplants,green peppers,onions,garlic,len- alsaandoklahu/oklava(the Turkish rod-style rolling pin) enabled celli), pilaf is one of the main-
Sea Region uses fish extensively, especially the Black Sea an- tils, beans, and tomatoes. Nuts, especially pistachios, chest- the invention of the layered dough style used inbrek(especially stays of the Turkish table.
chovy(hamsi), has been influenced byBalkanandSlaviccuisine, nuts, almonds, hazelnuts, and walnuts, together with spices, in su brei, or 'water pastry', a salty baklava-like pastry with The rice should not be sticky but separate into individual grains.
and includesmaizedishes. The cuisine of the southeast (Urfa,Ga- have a special place in Turkish cuisine, and are used extensively cheese filling),gllaandbaklava. The pilaf may include aubergines, chick peas, beans or peas.
ziantepandAdana) is famous for its variety ofkebabs,mezesand in desserts or eaten separately. Preferred spices and herbs in- At breakfast and all day long Turkish people drink black tea.
dough-based desserts such as baklava,kadayfandknefe. clude parsley, cumin, black pepper, paprika, mint, oregano, pul Tea is made with two teapots in Turkey. Strong bitter tea made in Bulgur Pilavi
Olive oilis the major type of oil used for cooking especially in biber(red pepper),allspice, andthyme.Olivesare also common the upper pot is diluted by adding boiling water from the lower. This side dish looks like
the western parts of Turkey, where olive trees grow abundantly. on various breakfasts and meze tables frequently. Although the majority of Turks profess the Islamic religion,al- rice but is actually wheat.
Turks usually prefer a rich breakfast. A typical Turkish break- Yogurtis an important element in Turkish cuisine.In fact, the coholic beveragesare as widely available as anywhere. However, The most common type is
fastconsists of cheese, butter, olives, eggs, tomatoes, cucumbers, English word yogurt or yogurt derives from the Turkish wordyourt. some Turks abstain from drinkingalcoholduring the holy month cooked with roasted onions,
jam, honey, kaymak,brek,simit,poaa.Soups are eaten as a Yogurt can accompany almost all meat dishes (kebabs, kfte), ofRamadan.Rakis the most popular alcoholic drink in Turkey. green peppers, tomato paste
morning meal in Turkey. A common Turkish specialty for breakfast vegetable dishes (especially fried eggplant, courgette, spinach Ayran(salty yogurt drink) is the most common cold beverage, and mint.
is calledmenemen, which is prepared with tomatoes, green pep- with minced meat etc.),and a specialty calledmant. In villages, which may accompany almost all dishes in Turkey, except those
pers, onion, olive oil and eggs. Invariably,Turkish teais served at yogurt is regularly eaten with rice or bread. A thicker, higher-fat with fish and seafood. Borek
breakfast. The Turkish word for breakfast,kahvalt, means "before variety, szme yourt or "strained yogurt", is made by straining Thinly rolled pastry, often
coffee". the yogurt curds from the whey. One of the most common Turkish Some of the most popular Turkish dishes include but are not the paper thin variety known
Homemade food is preferred by Turkish people. Although the drinks,ayran, is made from yogurt. Also, yogurt is often used in limited to: as yufka, is wrapped around
newly introduced way of life pushes the new generation to eat the preparation of cakes, some soups and pastries. various savory fillings or ar-
out, Turkish people generally prefer to eat at home. A typical meal Turkey produces many varieties ofcheese, mostly fromsheep's ranged in layers. Boreks can
starts with soup (in the winter), followed by a dish made of veg- milk. In general, these cheeses are not long matured, with a com- be fried, baked, cooked on a
etables or legumes boiled in a pot often with or before rice orbul- paratively low fat content. The production of many kinds of cheese griddle or boiled. Traditionally it was said that no girl should marry
gur pilaf additionally a salad or cack (made from diluted yogurt is typical to particular regions. until she had mastered the art of brek making. Preferred fillings
and minced cucumbers). A Turkish meal usually starts with a thin soup(orba). Soups are cheese, minced meat, spinach and potatoes. In the form of
In the hot Turkish summer, a meal often consists of fried veg- are usually named after their main ingredient, the most common rolls filled with cheese or minced meat mixtures and fried, breks
etables such as eggplant (aubergine) and peppers or potatoes types being; mercimek (lentil) orbas, yogurt, or wheat (often are known as "Sigara (cigarette) boregi". Breks should be light
served with yogurt and tomato sauce. Menemen and lbr are mashed) calledtarhanaorbas. and crisp, without a trace of excess oil.
38 Kofte Taze Fasulye Dner own season and special flavors. The hamsi of the Black Sea, 39
The diverse kftes of all Taze fasulye consists of In essence it is a dish of beat- the istavrit of the Marmara Sea, the sardines of the Dardanelles
shapes and sizes are a culi- green beans cooked with en pieces of meat seasoned and the sea bream of the Aegean are fish which are immediately
nary world of their own. Fine- tomato and/or tomato paste with suet, local herbs and identified with these waters. Other fish such as mackerel, tuna,
ly minced meat mixed with and of course onion. spices, skewered on a spit turbot, bonito, inakop (small bluefish) and lfer (adult bluefish)
spices, onions and other in- and grilled vertically. have a special flavor in each sea in which they occur and bring a
gredients is shaped by hand, Karnyark different flavor to the table. There are three main ways of prepar-
and grilled, fried, boiled or baked. Koftes are named according This is fried eggplants with a Manti ing fish in Turkey: grilling, frying and steaming. All three are used
to the cooking method, ingredients or shape. Some kftes are minced meat, onion, parsley, Manti is Turkish type of in homes and restaurants, according to the type of fish and the
cooked in a sauce as in the case of the delicious "Izmirkfte", the garlic and tomato filling. dumplings. This excellent season in which it is caught.
kftes are first grilled and then cooked with green peppers, potato Turkish dish contains two
slices and tomatoes in their own gravy. main ingredients: the dough Mcver
Kurufasulye and the filling, which consists The main ingredients of this
Yaprak Sarma Beans, Turks just love it. It of grounded beef or lamb, popular Turkish dish are
Yaprak Sarmas are wrapped can be cooked with or with- onion, salt and pepper. shredded zucchini, eggs and
vine leaves with a filling of out meat or even with dried flour. A very common cook-
rice, onion and spices like spiced thin slices of beef Fish and Fish Dishes ing preference adds white
mint, currant, pepper and called pastrma. It is served Bordered on three sides by cheese, green onions and
cinnamon. with sade pilav (plain rice) seas, crossed by great rivers mint. It is lightly fried in veg-
andturu(pickles and sauerkraut). The restaurants across Sley- and creeks and lakes, Turkey etable or olive oil, and served hot as a side dish.
Dolma maniye Mosque are the masters of this dish. is practically a great nation of
Vegetables either fresh or water. The fish living in these Cacik
dried eggplants, peppers, Kebap bodies of salt and fresh wa- Cacik is a very refreshing
tomatoes or zucchinis are Kebap is the common name ter hold an important place mixture of grinded or shred-
stuffed with a mixture of for a dish where meat is in this cultures cuisine. The fish in countries like Turkey, which ded cucumbers with diluted
rice and onion with various coated around a skewer and has inland seas, are especially flavorful. This is because such fish yogurt, garlic and mint.
spices. grilled over a charcoal fire. have many bottom and active mid-water fish, and these are more
Originally the meat consisted flavorful than open-see and ocean fish. In addition to the flavor of
of lamb or beef, but nowa- these fish, Turkey is a wealthy country from several standpoints.
days you can also chose chicken. Every sea has its own naturally-occurring fish, and each has its
40 Menemen Baklali Enginar first cousin of the Greek kadaifi and the Turkish tel kadayf, knefe Glla dough is now prepared with corn starch and wheat flour, al- 41
Menemen is a tradition- These are artichokes stuffed andekmek kadayf. though originally it was made only with wheat starch. Glla con-
alTurkishdishwhich includes with fresh Fava beans. TheTurkishvariant of the pastry kanafeh is calledknefeand tains walnuts between the layers that are put in milk.
eggs, onion, tomato, green the wirey shreds are calledtel kadayf. A semi-soft cheese such
peppers, and spices such as asUrfa peyniri(cheese ofUrfa) made of raw milk, is used in the Kayisi tatlisi
ground black pepper, ground filling. In making the knefe, the kadayf is not rolled around Kayisi tatlisi is baked dried
red pepper, salt and oregano. Imambayildi the cheese; instead, cheese is put in between two layers of apricots with walnuts.
It is cooked witholive oilorsunflower oil. Menemen is commonly The dish consists of whole wirykadayf. It is cooked in small copper plates, and then served
eaten forbreakfastand served withbread. braised eggplant stuffed very hot in syrup with clotted cream and topped with pistachios
with onion, garlic and toma- or walnuts.
Kuzu Tandir toes, simmered in olive oil, Lokum
Kuzu Tandir is a popular lamb and served at room tempera- Baklava Turkish delight or lokum is a
dish in the Turkish cuisine. ture. It is a variation of another popular eggplant dish,Karnyark, Baklavais a rich, sweetpas- family of confections based
The traditional way to cook which additionally containsminced beef. trymade of layers offilo,filled on agelofstarchandsugar.
meat in tandir is to hang the with choppednutsand Premium varieties consist
lamb whole from a suspend- Drm sweetened and held to- largely of chopped pistachi-
ed hook over the coals then A drm is a wrap that is gether with syrup or honey. os, and hazelnuts or walnuts
cover the top and leave it to cook for hours on end. filled with typical dner ke- It is characteristic of thecui- bound by the gel; traditional varieties are mostly gel, generally
babingredients. sines of the former Ottoman Empire, and is also found in Cen- flavored withrosewater,mastic,Bergamot orange, orlemon. The
Pide tralandSouthwest Asia. confection is often packaged and eaten in small cubes dusted
Pide is often described as with icing sugar, copra, or powdered cream of tartar, to prevent
Turkish pizza. It's a thin, ob- Glla clinging. Other common flavors includecinnamonandmint.
long dough base, which can Kadayf and knefe Glla is a Turkish dessert
have different filling and then Kenafeh is a Levantine che made with milk, pomegran- Turkish tea
it's folded over around the ese pastry soaked in sweet ateand a special kind of pas- Turkish tea (ay) is a type
edges and baked. sugar-based syrup, typical of try. It is consumed especially of tea that is popular main-
the regions belonging to the during Ramadan. Glla is ly throughoutTurkeyand
former Ottoman Empire. It is considered as being the theTurkish diaspora, as well
a dessert specialty of theLevant, especially inLebanon,Jordan, origin of baklava. The similarities between the two desserts are as in Northern Cyprus and
thePalestinian territories,Israel,Syriaand northernEgypt. It is a many, such as the use of thin layers of dough and nuts in between. someBalkancountries. Turk-
42 ish tea is typically prepared using two stacked kettles specially Raki
designed for tea preparation. Water is brought to a boil in the larg- Raki is an unsweetened, an-
er lower kettle and then some of the water is used to fill the smaller ise-flavored alcoholic drink
kettle on top and steep (brew) several spoons of loose tea leaves, that is popular in Turkey. It is
producing a very strong tea. Tea is drunk from small glasses to en- often served withsea-
joy it hot in addition to showing its color, with cubes of beet sugar. food or meze. Raki is consi
dered as the nationalalco-
Ayran holic beverageof Turkey.
Ayranis a coldyogurtbever-
age mixed with salt. Its pri-
mary ingredients are water
and yogurt. Ayran is served
chilled and often as an ac-
companiment to grilled meat
or rice,especially during
summer.