God created man, man created Turkey, and Turkey introduced cuisines in which eating cannot be considered sinful. Rich and savoury, but not very spicy, Turkish delights have been served on restaurant menus all over the world. Heritage of Ottoman cuisine, a traditional Turkish culinary menu noted for its meat-filled skewers, but there is much more to it. Whether it’s the main course, desserts, appetisers, or drinks, Turkish meals will pleasantly surprise your taste buds and leave you wanting more.
If you are looking for an instant foodgasm, Turkish cuisine is the one you should give a try. Serving authentic Turkish cuisine in Perumbavoor, Taxim Restaurant is regarded as one the best Multicuisine Restaurants in Kerala.
Here are a few of the best Turkish dishes that you have to try soon:
- Kofte – Turkish Meatballs:
Indian koftas originated in the Middle East. They are one of the most popular Turkish meals to taste on your trip to Turkey. Koftas are the Turkish counterpart of European meatballs. Balls of lamb or beef are offered in stews, sandwiches, or salads. A vegetarian kofta is prepared with chickpeas or vegetables. Koftas are an essential component of the Turkish household.
- Pide – The Turkish Pizza:
Turkish pide bread is a famous, oblong-shaped flatbread that originated in Turkey. It is constructed of yeasted dough that is hand-rolled and stretched into an extended form like a canoe. Before baking, pide is topped with a variety of toppings, including seasoned minced beef, veggies, cheese, and eggs.
Traditionally, it is cooked at high temperatures in a stone oven, giving the bread its distinctive puffy texture and chewy, crunchy exterior. Pide is also cooked in meat, and vegetables making it an excellent option for veg and non-veg lovers.
Vegetarian and vegan pide choices are frequently available wherever pide is served. However, the most popular pide flavour is one with meat and cheese. Pide is typically prepared in stone ovens with an open wood fire. To get a thinner form, you flatten and stretch the dough from the sides. Then, fill the middle with the contents and fold the outside inwards, leaving the centre part open. After construction, place it in the already extremely hot stone oven, and it cooks swiftly without losing any juice!
- Doner Kebabs: A global classic
Doner kebab is a famous Turkish food that has become a global classic. The dish is usually made with lamb or beef, seasoned with a combination of spices, and grilled on a vertical rotisserie. The meat is then sliced into thin pieces and served with pita, veggies, rice, and fries.
Doner kebab developed in the Ottoman Empire during the nineteenth century and expanded throughout Turkey and Greece during World War II. Later, it took on several names in other nations. The “Shawarma” is a popular version that originated in the Middle East.
The ideal doner kebab is a just balanced mix of meat and veggies. You can’t eat too much of either; you need just the correct proportions to have the ideal flavour (plus your prescribed amounts of proteins and leafy greens!).
- Adana Kebabs:
Think of Adana kebab as Italian sausage. Not in the sense that the components are comparable, but more in the sense that Italians simply refer to it as “sausage”; non-Italians add the “Italian” prefix. The same may be stated about Adana kebab. Adana, the birthplace of this foodstuff, is Turkey’s fifth-largest city, and in this city, kebab is simply known as kiyma. Other Turkish people and those familiar with the culture refer to the item as kiyma kebab, which is a minced beef kebab that some culinary lovers may find similar to the Greek gyro.
Perhaps the most attractive part of the Adana kebab is its ability to be customised. If you’re managing your calorie intake, you may use less fat in the recipe. If you’re not a lover of lamb, ground beef may be more appealing. If you don’t like onions, you may leave them out or substitute something else. The alternatives are unlimited.
- Lahmacun:
Lahmacun, sometimes known as “Turkish pizza,” is a popular dish with rich cultural and historical importance. Its origins, cultural significance, and progression into modern cuisine make it an intriguing topic for both culinary fans and historians. In this essay, we will look at the rich history of lahmacun, its regional variants, its significance in modern culinary scenes, and its global appeal, with a specific focus on how it is celebrated at Taxim Multicuisine Restaurant in Perumbavoor.
Lahmacun has a significant importance in Turkish food and culture. It is more than a meal; it represents social meals and family reunions. Traditionally, lahmacun is created by spreading a thin layer of spiced beef mixture over a round, flat piece of dough and baking it in a hot oven. The mix of flavours, which includes ground lamb or beef, tomatoes, onions, garlic, and a spice blend, results in a savoury treat loved by people of all ages.
Conclusion
Travelling to Turkey to try the best Turkey dishes might not fit into everybody’s budget. But to try out authentic Turkish cuisine is possible. Taxim Multicuisine restaurant serves freshly cooked, flavourful Turkish cuisine, making you fall in love with the first bite. Come into Taxim Multicuisine Restaurant and explore the beauty of Turkey from Perumbavoor.