Turkish cuisine is truly healthy and seasonal with many recipes focused around the wide variety of quality produce available. Fresh fruits and vegetables, eggs, dairy, and meat are grown across the country, resulting in very healthy and delicious meals. The tastes and spices used in Turkish cuisine are not only tasty, but also contain antioxidant characteristics that help to decrease cholesterol, remove toxins, and promote immunity.

Fresh herbs like dill, parsley, and rosemary are frequently used to season food, while wild herbs are sought in the Aegean and other sparsely populated areas for their reputed health and medical properties. Spices such as red pepper flakes, sumac, and ginger are used to season foods or as homoeopathic cures on their own.

Turkish Cuisine: A wonderland of spices

Spices and spice markets are an integral component of Turkish cuisine, and hence Turkish life. Spices may be found anywhere, from the Spice Bazaar in Istanbul to the home kitchen. Many spices, which are used to flavour foods, are abundant in vitamins, minerals, antioxidants, and anti-inflammatory effects. A typical home cure for a sore throat is a mixture of ginger, cinnamon, and chilli powder with honey. This strong treatment is uniquely Turkish, using materials often found in most households and providing a quick kick as well as a slew of vitamins and minerals with each mouthful.

Why is Turkish Cuisine considered healthy?

Traditional Recipes and Cooking Methods

Turkish cuisine follows age-old recipes passed down through generations, guaranteeing that each dish tastes just as it did centuries ago. This generational spread of culinary expertise preserves the authenticity and complexity of Turkish tastes, allowing guests to taste history with each meal. Traditional cooking methods such as steaming, poaching, boiling, and baking preserve nutrients and enhance natural tastes, ensuring each dish’s quality and satisfaction.

Healthy Ingredients

Turkish cuisine relies on fresh, locally farmed food and high-quality olive oil. These elements not only improve flavour but also contribute to a healthy diet. Turkish cuisine frequently includes a variety of vegetables, lentils, and lean meats, which promotes health and energy. Cooking procedures like steaming, poaching and baking assist to preserve important vitamins and minerals.

Zero-Waste Philosophy

Sustainability is an important aspect of Turkish cooking. Every component of an ingredient is utilised, from vegetable waste made into broth to orange peels used to make cake batter. Leftover rice is incorporated into soups, and summer fruits and vegetables are preserved or frozen for use in the winter. This zero-waste technique reduces food waste and increases resource efficiency.

Variety and Balance

Turkish cuisine extends far beyond kebabs, with a wide range of soups, stews, shellfish, and vegetarian options. It expertly combines sweet and savoury ingredients, using herbs and spices to produce rich, layered aromas. This diversity appeals to all tastes and dietary needs, making Turkish food both eclectic and welcoming.

Cultural Fusion

Turkish cuisine, located at the crossroads of Europe and Asia, is a mix of several culinary traditions. This combination produces a distinct gourmet experience that incorporates the finest of both continents. The incorporation of many culinary procedures and ingredients has enhanced Turkish cuisine, resulting in a genuinely broad and savoury culinary legacy.

Conclusion

If you haven’t experienced the beauty of Turkish Cuisine yet, Taxim Multicuisine Restaurant, Perumbavoor is here to serve you the most authentic flavours of Turkey. From doner rolls to lahmacun, dig into a wide variety of turkey cuisine, with no compromise in taste & quality.