What is the source of the Turkish cuisine

Turkey - Area Studies (wikipedia - Turkish Cuisine) (Turkish Cuisine)

Turkish cuisine has a long history and represents a further development of the original nomadic cooking tradition of the Turkic peoples through mixing with Indian, Persian, Islamic-Arabic cuisine and the cooking traditions of the peoples of the Mediterranean and the Caucasus, such as the Armenian and / or Aramaic cuisine represent.
This variety of influences developed over the centuries, especially under the influence of the Ottoman culture and way of life, into today's characteristic Turkish cuisine.
As in the rest of the Islamic world, the majority of the Muslim population in Turkey complies with the Islamic dietary rules of haram (prohibited) and halal (permitted). The shaft is observed
(aid aktuell - 02.07.2014 / ⇒ Halal nutrition / Muslim food culture at www.lebensmittelwirtschaft.org)

There are big regional differences (e.g. Aegeis region - more fish; Mediterranean coast more vegetables (Mediterranean), Black Sea (more cabbage, more anchovies); Anatolia (grilled meat); and differences between the upper classes ("eating in the palaces") and the simple street food in town and in the country.

Breakfast (kahvalti) is rather simple (e.g. yogurt soup). There are a variety of appetizers (Mezze - also: mezes)
In between (snacks) - symbol of the Simit (sesame rings) (Abb stamp).
The classic Turkish menu consists of
- starters (meze, also mezeler) (pictures - on google); including puff pastry dishes (strudel) - Börek; Soups (Ezogelin, fig)
- main courses
- Meat dishes (e.g. grilled meat; kebab) (Abb stamp)
- Vegetable dish (e.g. stuffed vegetables; Dolmas) (Fig, postage stamp)
- rice dishes (e.g. pilafs)
- Fish dishes (e.g. anchovy platter - picture, postage stamp)
- sweet dessert (e.g. Halvas).
Meat is important, e.g. variety of kebabs (sheep, lamb) (kebab - national dish); minced meat (e.g. as fillings) (dolmasi) (even used in desserts); Whole animals are also grilled for celebrations (family celebrations).
Also important is the poultry (backyard farming), eggs; as well as fish.
Bread variations are also central to the diet (white bread; ring sesame rings = simit)
Important cereal meals are based on rice (pilaf), wheat variations (dogme, firik, bulgur, couscous)
Milk is the basis for yoghurt variations - liquid (Ayran) to solid forms; Cheese.
Drinks: tea; Coffee (special preparation of Turkish coffee)
Specialty: Salep (ground orchid root salep with hot milk).
(History of Turkish cuisine: starting point for feeding the nomads; settling down - sultan periods; organization of the household, the kitchen in the sultan palaces - first cooks in the Ottoman period (from 1300). Sultans ate rich, 3-4 lavish meals a day) (rest of the Blackboard distributed to the subjects; hierarchical food structure)
(Source: The Cambridge World History of Food, p.1147-48)
(Halici, N: Turkish Cookbook, London, 1989) (Weltbild-Verlag 1993)

- Kokoreç, grilled lamb intestine, is the most popular street snack in Turkey. Südd Ztg Magazin Nr.48 / 2017 (Bauer, P.) (Kemal Arslan at pictaram - snack grill in Griesheim near Darmstadt)

(German-Turkish dictionary - website)

Blog: Turkish Cooking in German
(Stuttgarter Zeitung - June 16, 2015)

Turkish Cuisine website

Istanbul eats - website

Culinary Institute Istanbul (website)

Maren Möhring "Foreign gastronomy. Migrant business start-ups, new places of consumption and the internationalization of nutrition in the Federal Republic of Germany". Habilitation; Oldenbourg-Verlag 2012 (website Maren Möhrung - historical seminar Cologne) (project website) (on this report "Turkish gastronomy in the Federal Republic. A history of migration and consumption" by Böll Foundation)
- A general introduction on Turkish cuisine http://www.allaboutturkey.com/mutfak.htm

- The story of Turkish food http://www.turizm.net/turkey/tips/storyfood.html

- Turkish food according to the Ultimate Travel Guidehttp: //www.enjoyturkey.com/entertainment/Turkish_Cuisine.htm

- History and general culinary information according to P. Conant http://www.epicureantable.com/turkish.htm

- Focus on Turkish cuisine. A history of Turkish food http://www.focusmm.com/tr_ye_mn.htm

Dorsch, P .: Instanbul, my sweetie! Slow Food Magazin, No. 1,2012, pp.88-89

Schrot & Korn April 2012

- Filiz Penzkofer - Culinary notebook - BR-Bayern 2 - Website - (German-Turkish woman - mother is Turkish)
Turkish-German Ramadan - Slow Food Magazin, No. 3/2015

Looking at the world on the plate - a culinary journey. Nutrition in Focus, Special Issue 2, Oct 2019.

travel Guide
Notes from Turkish embassies - e.g. in Vienna - website - Turkish cuisine culture

Books on Turkish food culture; TV programs (arte-TV)
Visiting Turkey, e.g. Bodum region (ARD media library)
Kitchens of the World - Turkey
- Cookbooks about Turkish cuisine (link)
- Blog - Anatolian Kitchen (link)
- English-Turkish-Cookbook (link)

Street kitchen in Istanbul (report - Die Zeit - 13.5.2009)

- Kumpir (wikipedia): Kumpir is a dish made from large, floury potatoes. These are baked in special three-level ovens, with the two lower levels being used for cooking and the upper level for keeping warm. As soon as the potatoes are cooked, they are cut in half without severing them completely. Loosen the inside of the potato with a fork, mix it with butter and grated cheese and top it as you like. Kumpir is now an integral part of Turkish fast food cuisine
Kumpir:: Baked potato in Turkish. BZfE News 08/19/2020 -

- Sucuk - Turkish sausage

Efes beer is the number 1 beer in Turkey

Turkish family in Istanbul - Peter Menzel - What I Eat: Around the World in 80 Diets - http://www.whatieat.org / (content website) http://www.whatieat.org/content/content.php - How man eats Families all over the world show what nourishes them Peter Menzel, Faith D'Aluisio Geo, Gruner + Jahr, 2005 illustrated book, 287 pages (weekly rations of 30 families - all continents - extra file)

Turkish trade in Germany is an independent system with a low level of organization. Refugees and the growing number of Muslims offer potential - a market assessment plus market visit (cover story) Food Practice No.4 (March 6, 2020)

Postage stamps Turkey
- Turkish food