#different types of kebab in turkey

[itstokkii]

Any South Korea and Turkey hcs??

I've already covered a lot in my korea and turkey hcs, but if you insist!!

- older brother/younger sister dynamic. obviously south korea is older than he is, he was born around the goryeo dynasty, so he wasn't even around to see silla(sk) and goguryeo(nk) scrapping for hundreds of years. but they still have this dynamic because we refer to turkey as our "older brother nation." that's because of how well they took care of korean orphans and even set up a school for them in the korean war, that's why a lot of koreans hold positive views of turkey and turkish people!

- i think around the postwar era korea relied a lot on the allies she made during the war to act as emotional support to fill in the void her older brother left behind, with one of them being turkey, who probably stuffed her mouth with sweet treats and tea to comfort her.

- when turkey rebranded into türkiye, korea immediately changed official signs and such to follow suit. we used to use 터키, and then changed to 튀르키예 to match the rebranded, authentic name. I haven't seen many other countries do this, so that's a win !!

- speaking of such, traditional korean desserts aren't as sweet as turkish sweets. baklava CLEARS 꿀떡(rice cake with syrup filling) easily in the field of sweetness. she probably choked on the sweet syrup while eating şekerpare for the first time.

- she gave turkey buldak once. he cried. she laughed. it was all recorded too

- turkey knows korean and uses that to check his food, korea knows turkish and uses it to talk to locals on her trips to turkey

- during şeker bayramı, turkey gives korea money as a gift whenever he can. she appreciates the free money

- for his birthday she buys him designer lol. watches, other accessories...LV sneakers. the more expensive the gift is the bigger the flex(and the more you care about them)

- a memorable moment in particular was when korea struggled to wrap a hijab to enter the blue mosque. he also struggled to help her. that's when a bunch of turkish aunties rushed in to help her put it on. her face was red afterwards lol

- korea got him into krap and krnb. he's not too much of a kpop guy but I like to think he has a soft spot for certain girl groups. now I could say bts blackpink and twice since those seem like the most popular groups in turkey but honestly? he seems like more of a fromis_9 and G-IDLE guy...no idea what boy groups he'd listen to though.

- she takes him to photobooths to take pics whenever he comes over! the first time, she made the mistake of suggesting he wear the flower sprout headband to match her butterfly one....and he gave her a stare she'd never seen before. she quickly dismissed the idea,

- he tells her about his time as the ottoman empire, she tells him all about her life as silla, then goryeo, then joseon(with the last 2 titles shared by her brother). she tells him about her brother as well, since he never got a chance to meet him like america, england, france, and other european nations.

- remember turkey nomadlarping to the central asians and mongolia? bro unironically calls him and korea the altaic duo at times

- she tried to do those tiktok dance challenges other kpop idols do when they invite other group members to dance with them. he slipped once 💀

- korea loves his food. she will EASILY pay 8000won for a doner kebab bc man that sauce...hits different. she goes to turkish restaurants on occasion when she gets cravings for them. in turn, turkey loves her food as well! and she always tries to find spots where they can both eat together

- drama duo. DRAMA DUO. they both have the overdramatic historical dramas, korea has the meet cute ones to balance out turkey's "countryside woman moves to the city falls in love with a nice guy who's actually the son of one of the main antagonists. he protects her from her abusive father who came back from the countryside to force her to stop studying and to get married against her will" type dramas.

- she tries to get him to dress more trendy. she fails

- maybe a wingman to turkuzbek??

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[hyakqatar]

Top Affordable Restaurants in Qatar for Budget-Conscious Food Lovers

Qatar, known for its luxurious lifestyle and thriving culinary scene, offers a diverse range of dining experiences. While many might associate Qatar with high-end restaurants, the country is also home to numerous affordable eateries that maintain taste and quality. For budget-conscious food lovers, Qatar provides an array of options that cater to various palates. This guide highlights some of the top affordable restaurants in Qatar, where you can enjoy delicious meals without breaking the bank.

Turkey Central

Located in the heart of Doha, Turkey Central is a beloved spot among locals and expats alike. This no-frills restaurant offers generous portions of flavorful Turkish dishes at reasonable prices. From succulent kebabs to freshly baked bread and mezze platters, Turkey Central is perfect for those who crave authentic Turkish cuisine without the hefty price tag. The lively atmosphere and quick service make it a go-to spot for a satisfying meal.

Parisa

Parisa, situated in Souq Waqif, is a hidden gem that serves up traditional Persian dishes in an enchanting setting. The restaurant’s interior is adorned with intricate mosaics and vibrant colors, transporting diners to the heart of Persia. Despite its opulent decor, Parisa offers an affordable menu featuring dishes like kebabs, stews, and rice specialties. The portion sizes are generous, making it an excellent value for money.

Chapati & Karak

For a quick, affordable bite, Chapati & Karak is a must-visit. This popular spot specializes in two simple yet delightful items: chapati (a type of flatbread) and karak (spiced tea). With multiple locations across Qatar, it's easy to grab a snack on the go. The prices are meager, making it a favorite among students and young professionals. Whether you're stopping by for breakfast or a late-night snack, Chapati & Karak offers a taste of local culture without stretching your budget.

Zaatar w Zeit

Zaatar w Zeit is a Lebanese eatery known for its fresh and healthy options. With a focus on sandwiches, wraps, and salads, this restaurant offers a wide variety of affordable choices. The cozy ambiance and friendly service make it a popular choice for both dine-in and takeout. Whether you're in the mood for a classic manakeesh (a flatbread topped with zaatar and cheese) or a hearty chicken wrap, Zaatar w Zeit delivers on both taste and value.

Royal Tandoor

For those who crave Indian cuisine, Royal Tandoor is a top pick. Located in several areas across Doha, this restaurant serves up a variety of Indian dishes that are both flavorful and affordable. From butter chicken to biryani, Royal Tandoor offers a wide range of options that cater to different tastes. The portion sizes are generous, and the prices are budget-friendly, making it a popular choice for families and groups.

Mykonos

If you're in the mood for Greek cuisine, Mykonos is an excellent choice. Located at the InterContinental Doha, this restaurant offers a menu filled with Greek favorites such as gyros, souvlaki, and moussaka. While the setting is elegant, the prices are surprisingly affordable, especially for the quality of food and service provided. Mykonos is a great spot for a casual meal with friends or a relaxed dinner by the sea.

Biryani Hut

Biryani Hut, located in the heart of Doha, is a haven for biryani lovers. Specializing in a variety of biryanis, this restaurant offers flavorful and aromatic dishes at reasonable prices. The casual setting and quick service make it a popular spot for lunch or dinner. Whether you prefer chicken, mutton, or vegetarian biryani, Biryani Hut delivers a satisfying meal that won't hurt your wallet.

Thai Corner

For a taste of Thailand in Qatar, Thai Corner is the place to go. This unassuming restaurant offers a menu filled with authentic Thai dishes at affordable prices. From spicy curries to stir-fried noodles, Thai Corner serves up bold flavors that transport diners to the streets of Bangkok. The relaxed atmosphere and friendly service make it a favorite among locals and expats alike.

Al Aker Sweets

No meal is complete without dessert, and Al Aker Sweets is the perfect place to satisfy your sweet tooth. This dessert shop offers a wide range of traditional Middle Eastern sweets, including baklava, kunafa, and maamoul, at affordable prices. Whether you're in the mood for a quick treat or a box of sweets to share, Al Aker Sweets provides delicious options that won't break the bank.

Al Khaimah

Al Khaima, located in the heart of Doha, offers a delightful range of Middle Eastern and Qatari dishes at budget-friendly prices. The restaurant’s warm and welcoming atmosphere, combined with its delicious food, makes it a popular choice for both locals and visitors. From grilled meats to flavorful stews, Al Khaima serves up hearty meals that are perfect for any time of the day.

Conclusion

Qatar's dining scene is as diverse as its population, offering a wide range of options for every budget. These top affordable restaurants prove that you don't need to spend a fortune to enjoy delicious and satisfying meals and explore Qatar. Whether you're in the mood for Turkish kebabs, Persian stews, Indian biryani, or Thai curries, there's an affordable eatery waiting to be discovered. So, next time you're in Qatar, be sure to explore these budget-friendly dining options and indulge in the rich culinary culture without compromising on your wallet.

[thefatlamb]

Exploring the Exquisite World of Mediterranean Cuisine Restaurant

Mediterranean cuisine is one of the world's healthiest and tastiest culinary styles. It's characterized by the generous use of olive oil, fresh herbs, grilled or baked meat, seafood, and vegetables. When you visit a Mediterranean restaurant in Altamonte Springs that specializes in this type of fare, there's no shortage of options that will leave your taste buds tingling. The flavors are bold, aromatic, and colorful, making them a perfect mix of art and science.

If you're a food lover, add a visit to our Mediterranean restaurant to your bucket list. We serve many Mediterranean dishes that will take you on an exciting culinary journey. Let's dive into the world of the cuisine of Mediterranean Restaurants in Altamonte Springs and why our restaurant stands out!

A Healthier Option

If you're looking for a healthier diet for you and your family, consider Mediterranean cuisine. It's been associated with a lower risk of heart disease, protection against wrinkles, and a lower risk of diabetes, among other benefits. Mediterranean cuisine is not only tasty but also nutrition-rich.

Our restaurant's chefs use the freshest and healthiest ingredients to prepare their dishes, so you can always have your favorite meal at our table.

A Fusion of Cultures

Mediterranean cuisine has a rich history, influenced by different cultures, such as Greek, Italian, Turkish, and Spanish. Each culture has its signature style and flavors, which makes the cuisine diverse and flavorful.

Our restaurant aims to give you a taste of different cultures with every bite. You'll try cuisines like falafel, hummus, kabab, chicken shish taouk, feta cheese, and many more. You'll discover a new dimension of Mediterranean spice and flavor with each dish.

Authentic Dishes

Mediterranean restaurants in Altamonte Springs serve generic Mediterranean dishes that have been "Westernized" to appeal to clients who don't like complicated flavors. However, our restaurant is committed to serving authentic Mediterranean cuisine. Our chefs use fresh herbs and spices sourced from Mediterranean cultures to create intricate flavors.

You can enjoy a seafood paella cooked in the true Spanish style, or a lamb tagine cooked the Moroccan way. Our dishes are made using traditional recipes passed down from generation to generation.

Beautiful Setting

At Mediterranean Restaurants in Altamonte Springs, the ambiance is everything to create an unforgettable dining experience. The Mediterranean-inspired setting is designed to transport you to the vibrant streets of the Mediterranean.

From the warm lighting to the rustic furniture and colorful plates, our decor reflects the warmth and vibrancy of the Mediterranean region. A welcoming and intimate atmosphere is created for a perfect romantic dinner or a family celebration.

In addition to the above context,

To help you narrow down your choices and enjoy the best flavors of the Mediterranean, we've put together two most popular must-try dishes.

Shawarma with Lamb Kebab: 

This sandwich is made with marinated meat (usually chicken or beef) cooked on a spit. The meat is thinly sliced and wrapped in pita bread alongside veggies and tahini sauce. Shawarma sandwiches are famous throughout the Middle East and are delightful street food. They are a must-try for anyone visiting a Mediterranean restaurant.

Baklava: 

This dessert is made of pastry layers filled with nuts and soaked in sweet syrup or honey. Baklava has its roots in the Ottoman Empire, and it's still a famous dessert in countries like Turkey, Greece, and Lebanon. Baklava is usually dainty and sweet and makes an excellent way to end a meal.

Conclusion:

Fat Lamb is one of the best  Mediterranean Restaurants in Altamonte Springs. Our restaurant is committed to providing our clients with the best Mediterranean dining experience. From authentic dishes prepared with fresh ingredients to a beautiful setting that reflects the region's culture, there's something for everyone at our table.

Our dishes are flavorful, healthy, and authentic, making them a must-try if you're a food enthusiast. Feel free to experiment and explore Mediterranean cuisine. We guarantee you won't regret it. Visit our Mediterranean restaurant today, and let us take you on a culinary adventure.

[makkalchon]

What is a Kebab?

Are you a foodie who loves to explore different cuisines? If yes, then you must try the mouth-watering kebab! This popular dish is loved by many around the world and has its roots in Middle Eastern cuisine. Whether it’s grilled, skewered or baked, the kebab comes in various forms and flavors that are sure to satisfy your taste buds. In this blog post, we’ll delve into everything you need to know about kebabs – from its origin and types to ingredients and how to eat one. So let's get started on this delicious journey!

What is a kebab?

Kebab is a popular dish in Middle Eastern cuisine that has now become famous around the world. It's essentially meat, vegetables or fruits skewered on a stick or grilled over charcoal fire, giving it a delicious smoky flavor. The word kebab comes from the Persian word "kabāb" which means to roast, and its history can be traced back to ancient times when people used to cook meat for long hours on skewers over an open flame. The tradition of cooking meats this way spread throughout Asia and eventually reached Europe. Kebabs come in many different varieties depending upon the type of meat used such as lamb, beef, chicken or fish. Vegetarian options are also available where veggies like bell peppers, onions, mushrooms etc., are used along with paneer (cottage cheese).

Read more: How to Make a Kebab? There are several ways to make kebabs ranging from baking them in ovens to grilling them over charcoal pits or gas grills. Some recipes call for marinating the ingredients beforehand with spices and herbs while others use minimal seasoning. Kebab is a versatile dish that can be enjoyed as an appetizer or main course meal depending upon your appetite!

Types of kebabs

Kebabs are famous around the world, and each region has its unique style of making them. The most common types of kebabs include shish kebab, doner kebab, kofta kebab, seekh kebab, and chicken tikka. Shish Kebab is a popular Turkish dish made with marinated meat (usually lamb or beef) that is skewered and grilled over charcoals. It's usually served with vegetables such as onions and peppers. Doner Kebab originated in Turkey but gained popularity all over Europe. It's made from layers of thin slices of meat (usually lamb or chicken) that are slow-cooked on a vertical rotisserie before being shaved off and served in pita bread or tortilla wrap.

See more at: https://makkalchons.wixsite.com/makkalchon/ Kofta Kebab mainly consists of ground meat mixed with spices like cumin, coriander powder, paprika, garlic paste along with some finely chopped herbs & onions. These balls shaped minced meat pieces are then placed on skewers to be grilled until they're tender to perfection. Seekh Kebab is also known as kabob e koobideh originated from Iran; it’s made by mixing ground beef/lamb/chicken seasoned well with various spices including salt& pepper mix onion for taste if you need extra flavour add ginger-garlic paste & egg yolk will do wonder Finally shape into long cylinders which go onto metal skewers prior to grilling Chicken Tikka is one more widely eaten form where cubed boneless chicken chunks marinated overnight in yogurt based marinade containing strong aromatic Indian spice mix called Tandoori masala gets cooked in Tandoor(oven) Each type has distinctive flavors that make them unique culinary experiences worth trying!

How to make a kebab

Making a kebab is easier than you might think. Start by selecting your preferred meat, whether it be chicken, beef, lamb or even fish. Cut the meat into small pieces and marinate it using your favorite blend of spices for at least an hour. Next, prepare your skewers by soaking them in water to prevent burning. Thread the marinated meat onto the skewer and alternate with vegetables like bell peppers and onions. When you're ready to cook, preheat your grill or oven to medium-high heat. Place the skewers on the grill or in the oven and cook until they are charred on all sides and cooked through. While your kebabs are cooking, mix together some yogurt sauce by combining Greek yogurt with chopped cucumbers, garlic powder, salt and pepper. Once your kebabs are done cooking, remove them from the grill or oven and let them rest for a few minutes before serving hot with a side of yogurt sauce! Experiment with different marinades and vegetable combinations to find which flavors work best for you!

Kebab ingredients

The beauty of kebabs lies in its versatility - you can use any meat, vegetables or spices to create a unique flavour. Here are some common ingredients used in making kebabs: 1) Meat: Lamb is the traditional meat used for kebab, but chicken and beef are also popular choices. You can also opt for vegetarian options like paneer or tofu. 2) Vegetables: Bell peppers, onions, tomatoes and mushrooms are commonly used vegetables that add texture and taste to your kebab. 3) Spices: A blend of spices like cumin powder, coriander powder, turmeric and paprika gives the perfect kick to your kebab. Add some chilli flakes if you prefer it spicy. 4) Marinade: A good marinade is essential for juicy and tender meat. Yogurt-based marinades with lemon juice or vinegar work well with most meats. 5) Skewers: Wooden skewers need to be soaked in water before using them so they don't burn when grilling. Metal skewers are more durable but make sure they have handles so you don't burn yourself while turning them on the grill. Experiment with different combinations of these ingredients to find your favourite flavours!

How to eat a kebab

Eating a kebab might seem like an easy task, but there are several things to keep in mind to enjoy it properly. First and foremost, make sure you have the right tools for the job: napkins and utensils. When it comes to eating a kebab with utensils, use a fork to separate the meat from the skewer and then place it on your plate. You can then cut or tear off small pieces of meat with your knife and fork. If you prefer to go hands-on, grab one end of the bread or wrap that's holding your kebab and gently slide out any excess filling into your container or onto your plate. This helps ensure that none of those delicious ingredients goes wasted! Hold onto what remains, making sure not to squeeze too tight so as not cause any major spillage! Then take small bites until you reach the bottom. It’s important especially when dealing with messy sauces. By following these simple steps, you'll be able to savor every bite of your tasty kebab without worrying about spills or messes getting in the way!

FAQs

FAQs (Frequently Asked Questions) are a common section in many articles and blog posts. Here, we have tried to answer some of the most commonly asked questions about kebabs. Q: Are kebabs healthy? A: Kebabs can be a healthy meal option if made with lean meat and vegetables. Avoid deep-fried versions and opt for grilled or baked kebabs instead. Q: What types of meat can be used in kebabs? A: Lamb, chicken, beef, fish, and even shrimp can be used in making kebabs. It is important to choose good quality meat that is fresh and tender. Q: Can vegetarians eat kebabs? A: Yes! Vegetarian options like paneer tikka or vegetable skewers can be delicious alternatives to meat-based kebab recipes. Q: Do I need special equipment to make kebabs at home? A: No, you don't need any special equipment to make homemade kebabs. A grill pan or oven will work just fine. Q: How do I prevent my wooden skewers from burning on the grill? A: Soak them in water for at least 30 minutes before using them. This will prevent them from catching fire while grilling your delicious ingredients! We hope these FAQs answered some of your questions about this popular dish!

Conclusion

Kebabs are a delicious and versatile dish that can be enjoyed all around the world. Whether you prefer meat or vegetables, there is a type of kebab for everyone to enjoy. With so many different variations and cooking methods available, it's easy to experiment with your own recipes and create unique flavor combinations. While some may argue about the origins of kebabs, one thing is certain: they have become an integral part of global cuisine. From street vendors in Istanbul to high-end restaurants in New York, these tasty skewers have gained popularity across cultures and borders. So why not try making your own kebab at home? With our guide on how to make them from scratch, you'll soon be able to impress your friends and family with this delicious treat. And who knows? You might just discover your new favorite recipe!

[davideldib]

The World's Most Famous Foods

I would say Ramen if you asked me. I've tried wide different varieties because I adore them. One of my favorite foods; you should try it if you haven't already. There are so many variations of Ramen that it is impossible to list them all.

If you're unfamiliar, dim sum is a Chinese food that translates to "touch the heart." This particular savory snack is frequently provided with tea. Numerous varieties of dumplings, noodle rolls, and other foods are available.

You can eat dim sum, either steamed or fried. With each dish, a different filling is used. For instance, the har gow, a traditional Cantonese dim sum, comprises chopped shrimp wrapped in thin skin. Soy sauce is usually served with this. The siu mai, a pork and shrimp dumpling is another well-liked dim sum dish. Among the fillings in this dish are ground pork, green onions, and mushrooms.

A kebab is a meat dish typically served on skewers in Turkey. Kebabs come in various varieties and can be eaten with various toppings. The meat is generally stewed with tomato and onion. Different types of vegetables are also used, though.

Popular Turkish street food is doner kebab. It is made of doner meat that has been thinly sliced and cooked on a vertical rotating spit. The heart is then grilled, and various toppings are added. The doner kebab can be consumed as a sandwich or traditionally served on pita bread.

Greek casserole called moussaka is made with meat and eggplant. It is a well-known Turkish and Balkan recipe. Although its origins are unknown, it is most likely from the Middle East or one of the Arabic nations. Moussaka can be made in various ways, but it's most frequently made as a layered baked dish. There are typically three layers.

Typically, eggplant fills the bottom layer of the casserole. A thick bechamel sauce is placed on top of the baked good. Additionally, some variations contain potatoes and zucchini. "moussaka" was initially used to describe a dish made with thinly sliced eggplant. This dish is also known as musakhan, musakhkhan, or makhana.

One of the most consumed foods worldwide is Ramen. This soup's origins date back hundreds of years to China. It was introduced to Japan, where it is now well-known. A variety of noodles and flavored broth are used to make the dish. The soup is topped with various ingredients, such as pork, chashu, bean sprouts, spinach, and soft-boiled eggs.

Despite having its roots in China, Ramen eventually made its way to Japan. Immigrants from the nation brought the dish to Yokohama in the 19th century, where it quickly gained popularity. The Taisho era (1912–1926) saw an increase in ramen shops opening. Many people discovered Ramen was a filling meal after the war, especially for urban workers and soldiers. It evolved into a simple, affordable method of consuming food.

A dish made of grains called Couscous has its roots in North Africa. It is now a well-liked food on a global scale. For many types of cuisine, it is a necessary side dish. Typically, vegetables or meat are served with Couscous in North African and Middle Eastern cuisine. The versatile food couscous is also simple to make. It can serve as the foundation for other dishes or as a salad. On the other hand, Couscous is typically done with a sauce, like buttermilk or orange flower water.

This straightforward dish is a typical side in Moroccan and Algerian cooking. Couscous is typically made with lamb or chicken in Morocco, but it can also be made with beef, fish, or rabbit. Almonds, cinnamon, sugar, and dates are additional couscous ingredients that can be used.

The green papaya salad is a mouthwatering combination of tastes and textures. Southeast Asia is known for this dish. Papaya is a simple vegetable to locate at an Asian grocer. Garlic, chili, palm sugar, and shredded unripe papaya are among the ingredients in green papaya salad. A food processor, mortar, and pestle can be used to make this salad.

You can use white soy sauce instead of fish sauce to make a vegetarian version of this salad. Additionally, you can omit the dried shrimp. Depending on your preferences, you can also add extras like bell peppers, fried onions, and almonds.

[hanna-kin]

Swedish facts - food edition

Now food is more individual than the school system and Sweden has ended up incorporating food from many countries and made it into it's own versions. Obviously it's also going to vary between families. It's all over the place really.

Just like this post will be.

Breakfast

🍝 Typical breakfast foods are:

Any type of cereal with milk or yoghurt or sour milk.

Open faced sandwich - crisp bread, toast, limpa (special type of bread loaf) are common aswell as polarbröd (just Google it)

- we often put cheese, ham, turkey, egg, cucumber etc on them. Its not fancy. Maybe nutella or jam/marmelade too.

But since avocados are trendy we obviously also eat avocado toast. (Not Simon though)

Porridge (oatmeal if you will)

Smoothies

Sometimes we'll have boiled eggs with or without caviar (Kalles kaviar. Not Russian caviar)

It's not traditional to eat English breakfast like bacon and baked beans neither is american pancakes but we do like to treat ourselves to these kinds of breakfasts sometimes.

Lunch

🍝Obviously you can eat almost anything for lunch. Especially if you eat at a restaurant. You can usually pick any cuisine you fancy or just a sallad. Sallads are common.

If we talk food that's served at schools it also varies but common dishes are:

Spaghetti Bolognese

Pasta and meatballs

Potatoes and meatballs with sauce and Lingonberries

Fish fingers or the good cripsy fish bits that are much nicer.

Pytt i panna (again google it)

Korvstroganoff with rice (google it)

Chicken tikka masala

Potatisbullar (kindof like hashbrowns)

Dinner

🍝 dinner is going to be just as diverse as lunch. Each family have their own traditions but you eat alot of the same things as for lunch.

Pasta is a staple but of course swedified (Italians step away)

Lot's of creamy pastas with real cream.

Stews are a big thing. Served with rice or potatoes or pasta.

Bearnaise sauce is like the swedes favourite sauce for the weekend and I don't know why.

Steak and chips or wedged potatoes is a pretty common thing to serve on a friday night.

During summer we often barbecue

Swedish "specialties"

🍝 now the word specialities should be taken lightly since many of them are not our own food. We've just claimed them.

Kebab pizza

Swedish tacos

Kebab in any form

Pizza (but not like in italy the diagracious kind)

Pancakes (thin version)

Plättar (tiny pancakes unless you live in the north because then plättar is pancakes)

Ugnspannkaka (pancake that you bake in the oven on a baking tray)

Waffles (again not like the Belgian ones)

Gravad lax (rimmed? Salmon)

Herring in many forms

Meat balls (like at IKEA)

Toast skagen (shrimp toast)

Tunnbrödrulle (underrated af flat bread usually filled with shrimp and sallad)

Varma mackor (does that count?)

Wallenbergare

Biff Rydberg

Palt

Kroppkaka

SEMLOR -HOW COULD I FORGET????

Swedish fika

This one is important so hold your horses.

Sweden is filled with cafes that serves coffee and tea and other beverages but most importantly pastries and baked goods.

Cinnamon buns

Princesstårta(princess cake which is basically vicoria sponge with raspberry jam, whipped cream custard and covered with marsipan)

Jordgubbstårta (strawberry cake with victoria sponge, strawberries, custard and whipped cream)

Danish pastries

Småkakor (different kinds of biscuits)

Sockerkaka (sponge cake)

Kladdkaka (mudd cake)

Muffins

Pie (apple, blueberry etc)

Again the list is endless

🍝 We fika alot. Both at work where we take a coffee break and eat something. Maybe a fruit or a late breakfast sandwich or something from the list above.

🍝 We also meet friends overa fika or take a fika break during a day out shopping.

🍝 We also fika at home and invite people over for just a fika. Many people bake their own things for that.

Snacks

🍝 I think the most famous snack is lösgodis (pick and mix candy)

We also have better chocolate than the US and UK and probably better than most european countries (I said what i said)

Othervise we eat the standard chrisps, cheese doodles etc.

Salty licorice is pretty typical but alot of swedes hate it (myself included)

Traditional holiday foods

We eat very similar things for our holidays since that's what we had available back in the days.

Here are a few things we eat

Salmon

Herring

Ham

Janssons frestelse

Eggs

Ribs

Meatballs

Sausage

🍝I could talk about this forever because there's so much to say but I'm going to stop now

[blackchefs]

West African Cuisine - All About Healthy Eating Habits And Secrets

Some African cuisines are more authentic than others. For example, in North Africa, the Arab influences of Egyptian and Moroccan cuisine mingle with the architecture to create an exotic, unique, and extraordinary style. Yet, it’s still steeped in a traditional African ambiance. In East Africa, Indian spices lend a calming effect to South African cuisine as intense aromas with balsamic undertones fill any eating space. In Southern Africa, European foods have become staples in local restaurants, and the meals developed around these ingredients border on authenticity alone. But perhaps what we most love about West African cuisine is its incorporation of so many different cooking genres - you can never know what to expect from one meal to the next, which makes this region's cuisine even more enjoyable!

West African cuisine is a cooking style that women recognize for incredible food preparation skills. Creole cuisine, Cajun cuisine, and New Orleans soul food are all types of cooking invented by women in times past. West African foods is a versatile and delicious mix of spices used to flavor fish, meat, chicken, and plant-based foods consumed by people in many countries.

One of the most important meals a woman can make is a central West African dish known as Jollof Rice. For generations, West African cuisine has been renowned worldwide and continues to be one of the staple foods in many households today. This flavorful, hearty rice dish originates from Senegal but has become popular in other parts of Africa and other regions of the world like Europe and Asia. One of the key ingredients found in any version of this spicy rice dish is chili pepper which is used liberally to give it a mild to extra hot spicy finish to fit everyone’s tastes.

West African foods are fundamentally very functional, as many Africans do not just eat food to satisfy their palates - it is also a way of life. People from Africa's continent often use food as a form of medicine due to its varied seasonings. While this may seem strange or unusual to some people, it is indeed a reality in many cultures around the world. One can understand how food could be considered medicinal when considering that there are many herbs and spices used regularly in this type of cooking that is known to assist with dealing with age-related ailments like arthritis, for example, along with other common diseases associated with aging.

Africans consume vegetables with the large amounts of oils that result from cooking. Consuming vegetables has enormous benefits for the body and mind because of their nutritional value. Everyone knows about the health benefits, including fighting off cancer and combatting other diseases. Africans realize that uncooked un-puréed vegetables must be cooked with oil for your body to process it. Otherwise, it would pass through your digestive system without any perceived beneficial effect.

The Balangwu Suya Paste is made from authentic West African recipes that recently gained popularity as a food item in the United States. This unique blend can be used to make spicy chicken wings, kebabs, and much more. Similarly, the Odeiga Spicy Paste is also made from an authentic 200-year-old recipe for Creole Red Sauce. It's a favorite for making roast turkey; you can use it with chicken too, or pork in general during your Thanksgiving celebrations. And don't forget about the Alafia Tomato Paste - it's great for pairing with pasta dishes, pizza, vegetables, and so much more!

Most West Africans foods are cooked with fish and chicken. A popular and flavorful dish of this is made by adding flaked and dried fish to heated oil along with chicken, yam, onions, chili oil, and water. They tend not to fancy hard meats; as a result, beef and mutton are not very common in West Africa. The diet consists mainly of fish- or chicken-based meals rather than beef or mutton. This better ensures that the West African diet will be healthier than other African regions.

[sisterofiris]

Everyday life in the Hittite empire

Have you ever wondered what your life would have been like if you had been born in central Anatolia 3500 years ago? No? Now that I’ve brought it up, are you curious to find out?

Well you’re in luck, because that’s just what this post is about. So sit back, close your eyes, and imagine yourself in Anatolia - that is, modern Turkey. Are you ready? Can you see the mountains, the red river and the towering buildings of your capital, Ḫattuša? Can you hear the chariots driving up the road? Can you feel the electric brewing of a storm in the distance?

Then let’s go.

(With a brief disclaimer: while I study Hittitology, this is not intended as an academic-level post. It was written to give general, approachable insights into Hittite culture and can be used as writing inspiration or to titillate curious history nerds around you, but if you’re writing an academic paper on the subject, I would recommend you check out the bibliography instead.)

About you

First things first, are you older than five? If so, congratulations on being alive. Child mortality in this place and time is very high, so you’re one of the luckier ones among your siblings. You probably have at least a couple of those; you may even have as many as six or seven, especially if you come from a well-to-do family with access to good healthcare. When you were little, your parents might have told you the tale of Zalpa, in which the queen of Neša gives birth to thirty sons then thirty daughters who marry each other, but you know this only happens in the stories - not to normal people.

When you were born, your parents rejoiced regardless of your sex, as sons and daughters are equally valued in your society (albeit for different reasons). Your father took you on his knee and gave you a good Hittite name: maybe Armawiya, Ḫarapšili, Kilušḫepa or Šiwanaḫšušar for a girl, or Anuwanza, Kantuzili, Muwaziti or Tarḫuzalma for a boy. Gender-neutral names, such as Anna, Muwa and Šummiri, would also have been an option. Many people around you have Hurrian or Luwian names, even if they are not ethnically Hurrian or Luwian themselves. (This is comparable to the modern popularity of Hispanic names like Diego, or French names like Isabelle.)

It’s hard to say what you would have done during childhood. While your earliest years would have been spent playing and babbling in grammatically incorrect Hittite, by the age of six or seven you may well have already started training in the family profession. If a girl, you would have been taught to weave by your mother; if a boy, you might have helped your father out on the farm, tried your hand at making pottery, or spent long hours learning cuneiform. (There may have been careers requiring gender non-conformity, as there was in Mesopotamia, but as far as I am aware this has not been proven.) You know that even the noblest children are given responsibilities - king Ḫattušili himself was once a stable boy.

Now, as an adult, you are a working professional contributing directly to Hittite society. You look the very portrait of a Hittite: as a woman, you have long, dark hair that you probably keep veiled, and as a man, your hair is around shoulder-length and your face clean-shaven. Ethnically, though, you are likely a mixture of Hittite, Luwian, Hurrian, Hattian, and depending on when and where exactly you live, maybe Assyrian, Canaanite or even Greek. There’s a fair chance Hittite might not actually be your native language. Still, you consider yourself a Hittite, and a subject of the Hittite king.

Well, now you know who you are, let’s get along with your day!

Your home and environment

Your day begins the way most people’s days do: you wake up at home, in your bed. As an average Hittite, you probably sleep on the floor rather than on elevated furniture. Your floor is either paved or of beaten earth, and your house itself has stone foundations and mud brick walls, with a flat roof supported by timber beams. Windows are scarce and small, to keep the indoor temperature stable.

Outside, the rest of the settlement is waking up too. Statistically, you live in a village or small town, surrounded by forest and mountains. Summers here are hot and dry, and winters cold and snowy, with spring and autumn being marked by thunderstorms. Most inhabitants work as farmers, relying on the weather for their survival. Contagious illnesses are a constant threat - under king Muršili II, the land suffered a deadly plague for twenty years - as are enemy invasions. If you live within the bend of the red river, in the Hittite heartland, consider yourself lucky; if not, your settlement could well be shifting from one kingdom’s property to another and falling prey to both sides’ raids on a yearly basis.

Admitting no enemy forces are in the area today, you take your time to get up. You might tiredly stumble to the outhouse to go pee. Eventually, you’ll want to get dressed.

Clothing

As a man, your clothes comprise of a kilt or sleeved tunic, with a belt of cloth or leather. As a woman, you wear a long dress and, if you are married, a veil. All clothing is made from wool or linen, and a variety of dyes exist: red, yellow, blue, green, black and white are all colours mentioned in texts. If you are rich enough, you may be able to import purple-dyed fabric from Lazpa (Greek Lesbos) or the Levant. You will also want to flaunt your wealth with jewellery, regardless of gender.

Of course, your shoes have upturned ends in the Hittite style. Historians will tease you for this. Don’t listen to them. You look awesome.

Mealtime!

It’s now time for one of your two daily meals (the other will take place in the evening, after your work for the day is done). This will be prepared at the hearth, a vital element of every home, and which is likely connected to an oven. The staple of your diet is bread; in fact, it is so common that “bread”, in cuneiform texts, is used as a general term for food. It is usually made from wheat or barley, but can also be made from beans or lentils.

Worried you’ll get bored of it? You needn’t be: your society has enough types of bread that you could eat a different one each day for a whole season. Fig bread, sour bread, flat bread and honey bread are just some of your options, along with spear bread and moon bread... yes, in other words, baguettes and croissants. (Something tells me the Hittites and the French would have a lot to talk about.)

You also have various fruits and vegetables available: cucumber, leek, carrots, peas, chickpeas, lentils, beans, olives, figs, dates, grapes, pomegranates, onions, garlic, and more. Your diet is completed by animal products, including cheese, milk, butter, and meat, mainly from sheep and goats but also cows and wild game. Honey, too, is common.

These ingredients can be combined into all sorts of dishes. Porridge is popular, as are stews, both vegetarian and meat-based. Meat can also be broiled and quite possibly skewered onto kebabs. And of course, food would be boring without spices, so you have a variety of those to choose from too: coriander are cumin are just two of them.

As for drinks, you can have beer, wine, beer-wine (good luck figuring out what that is), milk or water. If you’re well-to-do enough, you may own a rhyton, a drinking vessel shaped like an animal such as a stag or bull. Don’t forget to libate to the Gods before drinking your share.

Daily work

The next thing on your plate, after food, is work. What you do depends on your social status and gender, and most likely, you do the same work as your parents did before you. You could be something well-known like a king, priest, scribe, merchant, farmer or slave, but don’t assume those are all the possibilities; you could also be, for example, a gardener, doctor, ritual practitioner, potter, weaver, tavern keeper, or perfume maker.

It’s impossible to go into detail on every career option you would have in Hittite society, so for the sake of brevity, let’s just discuss four - two male-dominated, and two female-specific.

Farmer

As a farmer, you are the backbone of your society. You and your peers are responsible for putting food on the plates of Hittites everywhere, thus ensuring the survival of the empire.

Like many farmers, you live on a small estate, most likely with both crops (or an orchard) and livestock to take care of. You may own cows, sheep, goats, pigs, horses, donkeys, and/or ducks. Your daily routine and tools aren’t that different from other pre-industrial cultures, though you have it a little rougher than most due to the Anatolian mountain terrain. If you have the means, you hire seasonal workers - both male and female - to help out as farmhands, and you may own a few slaves.

You get up early to milk the cows, and at the onset of summer, you or a hired herdsman may lead your livestock up to mountain pastures to graze. Depending on the season and the work that needs to be done, you may spend your day ploughing the fields, harvesting grain or fruit, tending livestock, shearing sheep, birthing a calf, repairing the barn, or various other tasks. Make sure to take proper care of everything: new animals are expensive, and losing one could get you into a precarious situation. In particular, you’ll want to keep an eye out for bears, wolves, foxes, and even lions and leopards.

Scribe

Few people are literate in Hittite society, and you are one of the lucky ones. You have been learning to read and write in three languages (Sumerian, Akkadian and Hittite) since childhood, and after long years of copying lexical lists and ancient myths, your education is now complete.

As a scribe, you are the dreaded bureaucrat. In a small town, you likely work alongside the town administrator, recording tax collections and enemy sightings as well as corresponding with other towns, and with the capital. You and your peers are the go-to people for officialising marriage agreements and divorces, drawing up work contracts, and creating sales receipts. If not in the town administration, you could also work in a temple, recording the results of oracles, cross-checking the correct procedures for a ritual, and making sure everything necessary for a festival is available. If you are particularly lucky, you may be employed by the nobility or even the palace, and be entrusted with such confidential tasks as writing the king’s annals or drafting an international treaty.

Regardless of where you are, two things are essential to your job: a stylus and a tablet. You may be a “scribe of the clay tablets”, in which case you will need to carry around a bit of clay wherever you go (and some water to moisten it). Otherwise, you are a “scribe of the wooden tablets”, in which case you use a wax tablet in a wooden frame, which requires less maintenance. It’s unclear whether these types of tablet are used for different purposes.

Fun fact: you likely have a few pen pals around the Hittite empire. After corresponding with other scribes for so long, you’ve started writing each other messages at the bottom of your tablets, asking each other how you’re doing and to say hi to each other’s families. Your employers needn’t know.

Weaver

Weaving, to a Hittite like you, is the quintessential female activity, along with textile-making in general. Like farming, this is a backbone of your society: without weaving, there would be no clothes, and without clothes, well, you can’t do much.

As a weaver, you produce textiles for your family and in many cases also for sale. You work in an atelier within your home, along with the other women of the household, keeping an eye on your smallest children as they play nearby. While your husband, brothers or sons may transport and sell your handiwork, you are the head of your own business.

You are skilled in multiple weaving techniques, and can do embroidery and sew fabric into various shapes (including sleeves - take that, Classical Greeks). You create clothing for all sorts of occasions, including rituals and festivals, outdoor work, and winter weather, and if you are lucky enough to be commissioned by the nobility, you put your best efforts into clothing that will show off their status. Don’t try to cheat anyone out of their money, though; prices are fixed by law.

Old Woman

Contrary to what you might expect, you don’t need to be old to be an Old Woman - this is a career just like any other, though it probably does require a certain amount of life experience and earned respect. As an Old Woman, you are a trained ritual practitioner and active in all sorts of cultic, divinatory and magical ceremonies.

Most commonly, you are hired for rituals protecting against or removing evil. Your services may solve domestic quarrels, cure a sick child, or shield someone from sorcery (a constant threat in your society). This is done through symbolic acts like cutting pieces of string, breaking objects, and sacrificing and burning animals, which are of course accompanied by incantations - sometimes in Hittite, sometimes in other languages, like Hurrian.

Far from a village witch, you are high-placed in Hittite society and trusted by the royal family itself. You have taken part in major rituals and festivals, including funerals, and you perform divinatory oracles too. This last responsibility gives you a large amount of influence over the king and queen; if you establish that something should be done, then it almost certainly will be. Use this power well... or not.

Your loved ones

After a long day ploughing fields, writing tablets, weaving clothes or reciting incantations, it’s finally time to reunite with your loved ones. For adults, these likely - but not necessarily! - include a spouse and children. You may just live with your nuclear family, but living with extended family is also common, and there may be as many as twenty people in your household. Siblings, aunts and uncles, parents, grandparents, children and babies all share the evening meal with you, and some nights, you might gather afterwards to sing and dance, tell stories, and play games.

You also have relationships outside of home. Friendship is valued by Hittite society, with close friends calling each other “brother” and sister”. You might meet up with them regularly at the local tavern for a beer and a bit of fun. Someone there might even catch your eye... Interestingly, there are no laws against that person being of the same gender as you. So, same or different gender, why not try your luck tonight?

Greater powers

It’s impossible to spend a day in the Hittite empire without encountering religion. The Land of a Thousand Gods is aptly named: Gods are in everything, from the sun to the mountains to the stream at the back of your house to fire to a chair. You should always be conscious of their power, and treat them with respect. Though there are few traces of it, you may have a household shrine where you make libations or offer a portion of your meal. Your Gods may be represented by anthropomorphic statues, by animals such as a bull, by symbols such as gold disks, or even by a stone. Either way, treat these objects well; the divine is literally present in them.

You should also be wary of sorcery. Never make clay figures of someone, or kill a snake while speaking someone’s name, or you will face the death penalty. Likewise, always dispose of impurities carefully, especially those left over from a purification ritual (such as mud, ashes, or body hair). Never toss them onto someone else’s property. Has misfortune suddenly struck your household? Is your family or livestock getting sick and dying? These are signs that someone has bewitched you.

Some days are more sacred than others. You participate in over a hundred festivals every year, some lasting less than a day, some lasting a month, some local, some celebrated by the entire Hittite empire. The most important of these are the crocus festival and the purulli festival in spring, the festival of haste in autumn, and the gate-house festival, possibly also in autumn. The statues of the Gods are brought out of the temples, great feasts are held, and entertainment is provided through music, dance and sports contests. Depending on how important your town is, the king, queen or a prince might even be in attendance. All this excitement is a nice break from your regular work!

Sleep and dreams

Phew, what a busy day it’s been. The sun, snared in the trees’ branches, has set on the Hittite land, and you are ready for bed. Time to wrap yourself snugly in blankets and go to sleep.

You may dream, in which case, try to remember as much as you can. Dreams can be a vehicle for omens. Maybe, if the Gods are kind, you might catch a glimpse of what the next days, months and years hold in store for you.

Good night!

Bibliography

Beckman, Gary, “Birth and Motherhood among the Hittites”, in Budin, Stephanie Lynn, Macintosh Turfa, Jean, Women in Antiquity: Real Women across the Ancient World, Abingdon 2016 (pp. 319-328).

Bryce, Trevor, Life and Society in the Hittite World, Oxford 2002.

Bryce, Trevor, “The Role and Status of Women in Hittite Society”, in Budin, Stephanie Lynn, Macintosh Turfa, Jean, Women in Antiquity: Real Women across the Ancient World, Abingdon 2016 (pp. 303-318).

Golec-Islam, Joanna, The Food of Gods and Humans in the Hittite World, BA thesis, Warszawa 2016.

Hoffner, Harry A., “Birth and name-giving in Hittite texts”, Journal of Near Eastern Studies 27/3 (1968), pp. 198-203.

Hoffner, Harry A., “Daily life among the Hittites”, in Averbeck, Richard E., Chavalas, Marc W., Weisberg, David B., Life and Culture in the Ancient Near East, Bethesda 2003 (pp. 95-118).

Marcuson, Hannah, “Word of the Old Woman”: Studies in Female Ritual Practice in Hittite Anatolia, PhD thesis, Chicago 2016.

Wilhelm, Gernot, “Demographic Data from Hittite Land Donation Tablets”, in Pecchioli Daddi, Franca, Torri, Giulia, Corti, Carlo, Central-North Anatolia in the Hittite Period: New Perspectives in Light of Recent Research, Roma 2009 (pp. 223-233).

[lifeform-42]

Information on KFC Locations

We all love KFC because of the lovely and delicious delicacies we get to have in this popular fast food joint. The full form of KFC is 'Kentucky Fried Chicken' and it is one of the largest fast food chains on a worldwide level. The founder of this joint was Harland Sanders. He started the first food joint in Louisville in U. S. Later this brand became more popular and many restaurants then came up in different locations. The year the popularity of KFC increased was 1952 and people enjoyed the tasty food due to many different KFC locations that had come up in this year. This was some interesting history about KFC and we people would definitely want to know more about this food joint as it is one of our favorites.

Kentucky Fried chicken more popularly known as 'KFC' is more into chicken products and makes many dishes made out of chicken. These food items include fried chicken, chicken wraps and burgers and sandwiches. However, the fried chicken is really popular due to the amazing taste and unique recipe that is used by KFC. You will mostly find that people order chicken more than the other items on the menu. Chicken is available in various forms depending on the customer's choice and preference. Some people like to have grilled chicken while some like to have roasted chicken. You will definitely get your choice in your favorite food joint. You will also get deserts that are equally popular and many people order them along with chicken. Though chicken is prepared more you will be surprised to know that some of the joints found in U. S. restrict their limits on serving chicken. These KFC locations sell other products like kebabs, beef and different types of pork products that are more popular in these areas.

You will find more of chicken products in North America and beef and pork products in the other areas. The deserts are more or less the same as they are popular on a worldwide level. The home style deserts by KFC are preferred by many people and are ordered more than the other items. They also have other items like chocolate chip cakes and bucket parfaits. The parfaits are available in many different flavors like fudge brownie, chocolate creme, strawberry and lemon creme. You can also go for Apple Pie Minies that are equally delicious.

Now let us see the different KFC locations and countries they can be found in. you can find the fast food joints in many countries like New Zealand, Australia, Vietnam, Turkey, Thailand, Taiwan, Singapore, Philippines, Pakistan, North Africa, Middle East, Malaysia, Korea, Japan, Indonesia, India, Hong Kong, China, Ireland, United Kingdom, Romania, Poland, Netherlands, Malta, Greece, Germany, France, Czech Republic, United States, Puerto Rico, Mexico and Canada. So, you must have seen that KFC can be found in most of the countries and everyone commonly enjoys these tasty delicacies. Thus, this was some interesting information about KFC, KFC menu and the different locations where it can be found.

[weditchthemap]

An Illustrative Guide to Turkish Food - The Foods You Need to Try in Turkey!

Turkish Cuisine

With so many different regions and climates, you can find a variety of mouthwatering dishes throughout Turkey. In the west you’ll find dishes graced with a generous dousing of olive oil. Along the Mediterranean coast you’ll find ocean fresh fish. Ubiquitously throughout you’ll find a bountiful selection of yogurts, cheeses, meat-centric dishes and kebabs, all pleasantly off-set with abundant fresh vegetables and meze plates. Turkish cuisine has been shaped and refined since the days of the Ottoman Empire. It blends flavors and spices from Asia, the Middle East, and Eastern Europe. Whether eating in a locals home or a restaurant, you'll be met with the utmost display of hospitality. It’s not unlikely that you’ll be offered a glass of tea with the invitation to sit and linger. In Turkey, food is the ultimate source of uniting with and celebrating the company of others. A meal is more than a meal; it’s a display of love. Needless to say, we fell in love with the cuisine of Turkey. The country is a culinary paradise. In fact, the food is so varied and tasty that it’s recognized as one of the best cuisines in the world. Below you’ll find a guide of the Turkish foods that we had the pleasure of trying. While this is by no means an exhaustive guide, it’s a good place to get acquainted with the cuisine. Afiyet olsun!

Fruit

Fresh Fruit is celebrated in Turkey. The moment a new fruit is in season it pops up everywhere making its way to fruit stalls near and far. We were told that if the branch of a fruit tree extends into public space it’s generally acceptable to pick it. If you can pick it, you can eat it! This is how we discovered tasty green figs and white mulberries.

New World Fruit or loquat, is sweet, a bit sour, and wholly delicious. It’s very soft and juicy when ripe. Despite the off-putting brown speckles you can eat the skin. Watch out for the large seeds inside - the number of seeds varies without reason.

Erik this interesting fruit is actually an unripe plum. It’s tart and crunchy. There isn’t much flesh to enjoy on each so best to grab a handful of this sour fruit to snack on.

Watermelon when in season this seems to be the only thing anyone wants to eat. Not to mention, it’s super refreshing in the hot weather. Served with a crumbly cheese, it can be eaten for breakfast, lunch, or a snack.

Figs ripe or dried, green or purple, Turkey has the best figs in the world. We are so grateful that we visited while they were in season!

Desserts 

Baklava and Turkish delight might be the first desserts that come to mind when thinking about Turkish sweets, but there are so many more treats to try. Many Turkish desserts are doused in a sweet sugary syrup. When paired with bitter Turkish coffee it’s a match made in heaven.

Dondurum, or Turkish ice cream is impossible to miss. Omnipresent ice cream venders wave their serving spoons, spin their ice cream in the air, and chant to get your attention (click here to watch). Because dondurma is made with mastic gum the ice cream takes on an elasticity and is pliable enough to endure the venders “ice cream performances.” The texture of dondurma is so firm that when it’s served on a plate it’s served with a knife- a spoon would bend!

  Tulumba Tatlisi is essentially a Turkish doughnut. These small ribbed treats are deep friend and coated in an irresistibly sweet syrup. They’re perfectly crispy on the outside, chewy in the middle, and highly addicting.

Bici Bici - a firm milk and cornstarch pudding that’s doused in highlighter pink rose petal syrup and topped with shaved ice or ice cream - it’s a light floral dessert that’s refreshing in hot weather.

Baklava - the Turkish people take pride in baklava and are quick correct the misconception that baklava originated in Greece. Turkish baklava is made by sandwiching nuts between layers of filo dough and coating the filo in butter and syrup or honey. Don’t miss the baklava in Gaziantep, which is famous for its pistachio version.

Sütlaç is a milky rice pudding that gets a nice caramelized crust from baking. The crispy crust balances the creamy pudding perfectly.

Traditional Turkish Lokum - chewy sweet cubes with a texture similar to (but better than) a gum drop. The flavors are mild and fruity, but mostly sweet. A few cubes of lokum are traditionally served along side Turkish coffee.

Lokum - Turkish delight on sterids or what we call “Turkish Sushi.” This Turkish delight is rolled and stuffed with all sorts of fillings - fruit, chocolate, and hazelnut cream to name a few. The variety of flavors is impressive and the rolled logs look like pieces of art, especially when adorned with rose petals and pistachio powder. Tip: in a Turkish delight shop you can essentially try any type of lokum you’d like - shops are very generous with samples. But be warned, a sugar-high is inevitable.

Mosaic Pasta a simple but delightful ganache-like chocolate cake. It has a dense and fudgy chocolate base with crumbled biscuits mixed inside. Mosaic pasta pretty much checks all of our boxes for the perfect dessert. It’s easy to make and even easier to eat. 

Cevizli Sucuk or walnut sausage, is a link of threaded walnuts that’s been dipped into fruit molasses. When the molasses dries it hardens on the outside and leaves a paste-like consistency on the inside. This odd looking dessert sausage is chewy but not overly sweet. 

Güllaç - in this special Ramadan dessert rice starch sheets are layered with walnuts, soaked in a milk rose water solution and garnished with pistachio. It’s a bit…gooey.

İrmik helvası - simple ingredients combine to make this quick and easy dessert. Semolina, butter, sweetened milk, and pine nuts create İrmik helvası, also called semolina halva. It’s moist, sweet and divine with ice cream.

Kaymaklı Kuru Kayısı dried apricots are rehydrated (sometimes candied) and filled with a creamy water buffalo cheese. These stuffed apricots are a satisfying end to a meal. They’re savory with a hint of sweetness.

Kadayif this dense syrup coated dessert can be found all over, but it’s most famous in Diyarbakir. A few bites will satisfy even the most insatiable sweet tooth. Shredded strands of filo dough are filled with walnuts, baked and doused in a sugary syrup. The sweetness of this dessert really demands to be offset with coffee.

Acibadem - these almond cookies fall somewhere between a chewy caramelized macaron and meringue. They’re crispy on the outside, stretchy on the inside, and perfect with coffee.

Halva - a crumbly and slightly gritty dessert made of sweetened tahini paste.

Kabak Tatlisi - a candied pumpkin dessert.

Pismanye or “fairy floss” is a cotton candy-like dessert made with butter and flour. It’s curious looking and resembles golden strands of hair more than dessert. At first glance it doesn’t appear edible!

Breads 

Ekmek is the Turkish word for bread and it’s a handy word to know. Bread is a staple in the Turkish diet. It’s served with every meal. People line up at bakeries each morning to purchase their fresh supply for the day.

Ramazan Pide - a flat, circular bread made fresh daily during Ramadan. Ramazan pide has a crispy crust and a doughy middle. The top has a sprinkle of sesame seeds and black cumin.

Lahmacun (the letter “c” makes a “j” sound in Turkish, so lah-ma-jun) a thin flat bread painted with a layer of spicy minced meat. It’s served with a side of herbs and greens - place your desired condiments on top, roll or fold the lahmacun and enjoy. Super satisfying and super cheap.

Lavaş (in Turkish ş is pronunced “sh” so, lavash) is served fresh and hot at kebab houses. It comes out full of steam and puffed up like a balloon but deflates as it cools. It’s the perfect tool for scooping up a variety of mezze dips.

Borek - a savory, flaky, stuffed pastry with an assortment of fillings like meat, cheese, spinach, or potato. This hearty pastry Is eaten for breakfast, lunch or a snack.

Gozleme A thin savory pancake that can be filled with potatoes, meat, cheese, or spinach. Similar to a crepe. Popular in Antolia. Click to watch a gozleme being made.

Biberli Ekmek - we found this red pepper paste bread in Hatay, where the cuisine is strongly influenced by it’s arabic neighbor, Syria. The spicy, salty pepper paste is spread over an unleavened flat bread that’s cooked in a tandoor.

Pide - boat shaped Turkish “pizza'“ with all types of toppings. Delicious.

Bazlama - a thick circular flatbread. It’s a traditional “village” style bread that’s been made for ages.

Breakfast 

Traditional Turkish Breakfast loosen your belt buckle, the traditional Turkish breakfast is a feast. It includes a little bit of everything delicious - olives, cheeses galore, fresh jams and honey, fried eggs, breads, tomatoes, cucumber, parsley, arugula, tahini mixed with grape or pomegranate molasses (think Turkish PB&J), fruits…and more!

Simit- a seasame bread loop, similar to, but not quite as doughy as, a bagel. A cheap and quick breakfast or snack on the go.

Hatay Simit - we found this oversized version of a simit in Hatay. Eat it for breakfast on the go or wear it as a necklace and save it for later?

Menemen the Turkish version of scrambled eggs kicked up a notch with the addition of peppers and tomatoes. Served pipping hot in a skillet with a side of bread.

Katmer - this breakfast pastry is a must try in Gaziantep. This sweet flaky pastry is painted with copious amounts of butter and filled with clotted cream (kaymak), sugar, and pistachios (click to watch a video of it being made). It’s folded into a tidy square and sliced for sharing. Bring a friend - it’s way too rich for only one.

  Soups

Corba Mercimek- a comforting, belly warming lentil soup. Served with lemon, crushed red pepper and herbs to customize your bowl. I never knew soup could be so satisfying! Luckily this lentil soup is served at just about every restaurant in Turkey.

Işkembe çorbası - a garlicy flavorful tripe soup for those who don’t mind offal. Some claim that it cures a hangover.

Mezzes

Meze - an assortment of small dishes eaten before (or for) a meal: think dips (spicy or creamy), salads, pickled vegetables, cheese, olives, oils, beans, bread, bite size fried treats, and more. Mezes can be hot or cold. Ordering a meze platter is a great way to sample a variety of foods.

Yaprak Sarma brined and cooked grape leaves rolled and filled with rice, herbs and sometimes ground meat.

Ezme a tasty spicy tomato dip sometimes served complimentary at the beginning of a meal.

Dolma stuffed, baked veggies.

Turkish Staples

Cheeses – this dairy-loving nation is home to a mind-blowing variety of cheeses.

Nuts - walnuts, cashews, almonds - you name it, Turkey has it. Pistachios are so prized in Turkey that the city of Gaziantep is named for the nut.

Olives - countless varieties, endless colors and flavors; Turkey elevates the olive to a new level.

Dried fruits are ubitqous in Turkey and make a great snack. The dried figs and apricots are especially delicious.

Yogurt - rich, creamy, plain, and unsweetened - the way yogurt should be! Turkish people use yogurt in mezes, drinks, dips, and sauces.

Street Food & Snacks

Midye Dolma super popular street snack (even, questionably, in places that are not on the coast?) These mussels are stuffed with herbed rice and served with a squeeze of lemon. Scott’s favorite snack.

Roasted Chestnuts - sweet and nutty, served warm and fresh on the street.

Kumpir - A big ol’ baked potato cooked with butter and cheese and customized to your liking. Select from a variety of toppings - Russian salad, dips, olives, ketchup, mayonnaise, carrots, corn, mezzes, salads…and more.

Breakfast Sandwich - the Turkish breakfast on a roll.

Cig Kofte - meatless spicy bulgur “meatballs” served with herbs, lemon, and pomegranate molasses. They can be wrapped in a lettuce leaf or a flatbread. Historically theses meatballs were made with raw meat but that practice has since been banned. Click here to watch as cig kofte is prepared.

Roasted Corn a popular street snack. Also popular - steamed corn kernels served in a cup with butter and spices, yum.

 Drinks

Mirra Coffee - We found this speciality drink in Urfa. It’s a thimble-sized glass of super concentrated coffee. What it lacks in flavor in makes up for with a jolt of energy. Fittingly its name comes from the Arabic word “mur” for bitter.

Dibek Coffee named for the dibek stone that was once used to grind the beans. The ground coffee is often served sweet with a hint of cardamom.

Menengic Coffee isn’t actually coffee at all, it’s a hot drink made from roasted pistachio nuts that are ground into a paste and cooked with milk…an interesting non-cafeinated coffee alternative.

Çay- pronounced ‘chai’ is black tea that’s served in a tulip shaped glassed with sugar cubes. Çay has a special place in Turkish culture. People connect and socialize over tea. It’s offered as a display of hospitality and drank several times throughout the day. Tea houses can be found on almost every street.

Turkish Kahve or Turkish coffee is made with coffee ground into a powder. It’s served in a small glass and is strong and gritty toward the bottom of the cup. It can be served plain or sweetened and often a square or two of Turkish delight is served along side.

Zahter Tea we found this flavorful thyme tea in Gaziantep.

Raki - a liqour made with distilled grapes and anise. Served with chilled water or ice. When mixed with water the liquor turns white which explains why it’s also called “lion’s milk.”

Ayran this salted, watered-down yogurt drink is the drink of choice with kebab. It tastes like…salted yogurt.

Meyan Şerbeti - this drink can be found on the backs of street venders. It’s prepared with the roots of a licorice plant. It has a unique and bitter taste. Definitely an acquired taste, but worth a try. Supposedly it’s good for treating coughs and other bronchial ailments.

Salgam a salty bright red concoction of fermented black, purple, or red carrots with pepper juice. This unsweetened beverage is popular alongside kebap.

Salep - a hot, milky drink made from a powder that’s produced from orchid bulbs.

Kebaps, Meat Dishes & Meals

Çöp Kebap oddly enough translates to “garbage” kebap. Consists of small scraps of meat and bits of fat put on a skewered and cooked to perfection. Don’t be put off by the name!

Urfa Kebap looks similar to, but not to be confused with, the Adana kebap. Both kebabs are made of ground beef (sometimes mixed with ground lamb), garlic, onions and spices, and hand molded onto a skewer. The Urfa kebap is the mild, the Adana kebap is spicy- it’s mixed with red pepper and paprika.

Şiş Kebap (ş is pronounced ‘sh’ so shish kebap) chunks of meat on a skewer, sometimes with vegetables in between, roasted over a flame.

Iskender Kebap - grilled lamb sliced thin, coated in a spicy tomato based sauce, and served with a side of buttery yogurt. Rich, heavy, and satisfying.

Dalak Kebap grilled sheep spleen…a bit tough and chewy. Popular in Turkey’s southeastern region.

Manti - Turkish ravioli - little handmade meat-filled pouches topped with tomato sauce and cheese.

Doner Kebap - traditionally doner kebap is lamb meat that’s cooked on a vertical rotisserie. Thin slices are shaved off with a knife and packed into a flat bread with tomatoes, onions, lettuce, french fries and sauces.

Eggplant Kebap - kofta (meatballs) sandwiched between thick slices of egg plant grilled on a skewer

Güveç is popular in the east of Turkey, essentially it’s Turkish casserole

Oruk Icli Kofte - an oblong meat patty encased in a crispy fried bulgur shell.

Testi Kebap, or clay pot kebap, is a stew of meat and vegetables cooled in a sealed pot. To serve, the clay pot is shattered at the table.

Çiğercisi Kebap - fried liver kebab is a regional specialty from Diyarbakır. It’s served with cooked and raw onions, tomatoes, peppers, parsley, lemon and bread

Köfte are essentially meatballs or any handmade patty of ground lamb, beef or or chicken mixed with spices, bread and egg. They come in all shapes and sizes and can be grilled, pan fried, broiled, stewed.

Accompaniments

Pilav- you can’t go wrong with a side of buttered rice. Sometimes served with a handful of chic peas.

Salata- a fresh plate of salad or vegetables is just about mandatory at a Turkish meal. Light and fresh veggies offset the hearty dishes.

Bulgur -a tasty nutty ancient grain that’s packed with fiber.

Taze Fasülye - a very common side dish made with braised green beans, tomatoes and a heavy-handed pour of olive oil. A bit textureless if you ask me.

Pul Beiber & Lemon Wedges - a Turkish table wouldn’t be complete without a shaker of crushed red pepper flakes and lemon for a tough zesty citrus.

Can’t get enough Turkish food? Take a cooking class in Istanbul!

Enamored by Turkish foods, we were eager to learn more about the cuisine and get our hands dirty preparing some of the dishes we’d come to love. We signed up for a half day cooking course with Turkish Flavours Cooking Classes & Food Tours. It’s owned by Selin, a travel agent turned cooking teacher. She possesses a wealth of knowledge about Turkey and its food. We started the day with a visit to the Spice Bazaar where we sample local treats. After, Selin invited us into her home like old friends. We sipped wine and crafted delicious Turkish specialities like stuffed grape levels, ezme, taze fasülye, and kaymaklı kuru kayısı. We shared the delightful feast with our classmates. The experience was incredibly professional, the food was phenomenal, and the company was excellent. We left with full bellies and a better understanding of Turkish food and the culture surrounding it. Check out Selin’s classes and tours at https://www.turkishflavours.com.

[rukopisi-ne-gore]

храна (hrana), f - food

јело (jelo), n - dish

оброк (obrok), m - meal

доручак (doručak), m - breakfast

ручак (ručak), m - lunch

вечера (večera), f - dinner

ужина (užina), f - snack

глад (glad), f - hunger

жеђ (žeđ), f - thirst

сто (sto), m - table

тањир (tanjir), m - plate

чинија (činija), f - bowl

кашика (kašika), f - spoon

виљушка (viljuška), f - fork

нож (nož), m - knife

шерпа (šerpa), f - pot

лонац (lonac), m - pot 

кутлача (kutlača), f - ladle

варјача (varjača), f - mixing spoon

оклагија (oklagija), f - rolling pin

тигањ (tiganj), m - pan

чаша (čaša), f - glass

шоља (šolja), f - mug

шољица (šoljica), f - cup

чајник (čajnik), m - teapot

џезва (džezva), f - coffee pot

флаша (flaša), f - bottle

јаје (jaje), n - egg

кајгана (kajgana), f - scrambled egg

јаје на око (jaje na oko), n - sunny side up

млеко (mleko), n - milk

јогурт (jogurt), m - yoghurt

павлака (pavlaka), f - sour cream

сир (sir), m - cheese

хлеб (hleb), m - bread

пециво (pecivo), n - pastry

месо (meso), n - meat

пилетина (piletina), f - chicken 

ћуретина (ćuretina), f - turkey

свињетина (svinjetina), f - pork

телетина (teletina), f - veal

овчетина (ovčetina), f - mutton

јагњетина (jagnjetina), f - lamb

шницла (šnicla), f - steak

бело месо (belo meso), n - white meat

сланина (slanina), f - bacon

кобасица (kobasica), f - sausage 

риба (riba), f - fish

сом (som), m - catfish

пастрмка (pastrmka), f - trout

шаран (šaran), m - carp

кавијар (kavijar), m - caviar

сардина (sardina), f - sardine

туна (tuna), f - tuna

воће (voće), n - fruit

јабука (jabuka), f - apple

крушка (kruška), f - pear

бресква (breskva), f - peach

кајсија (kajsija), f - apricot

наранџа (narandža) / поморанџа (pomorandža), f - orange

мандарина (mandarina), f - tangerine

јагода (jagoda), f - strawberry

малина (malina), f - raspberry

купина (kupina), f - blackberry

банана (banana), f - banana

трешња (trešnja), f - cherry

вишња (višnja), f - sour cherry

шљива (šljiva), f - plum

лубеница (lubenica), f - watermelon

поврће (povrće), n - vegetables

парадајз (paradajz), m - tomato

кромпир (krompir), m - potato

краставац (krastavac), m - cucumber

купус (kupus), m - cabbage

зелена салата (zelena salata), f - lettuce

пасуљ (pasulj), m - beans

грашак (grašak), m - peas

боранија (boranija), f - green beans

паприка (paprika), f - paprika

шаргарепа (šargarepa), f - carrot

бели лук (beli luk), m - garlic

црни лук (crni luk), m - onion

празилук (praziluk), m - leek

супа (supa), f - soup

чорба (čorba), f - soup

салата (salata), f - salad

кромпир салата (krompir salata), f - potato salad

шопска салата (šopska salata), f - diced tomatoes, cucumbers and onions, topped with white cheese

салама (salama), f - salami

шунка (šunka), f - ham

паштета (pašteta), f - pate

маргарин (margarin), m - margarine 

џем (džem), m - jam

дезерт (dezert), m - dessert

торта (torta), f - torte

колач (kolač), m - cake

крофна (krofna), f - doughnut

палачинка (palačinka), f - crepe

мафин (mafin), m - muffin

бакин колач (bakin kolač), m - waffle

пита (pita), f - pie

сладолед (sladoled), m - ice cream

сок од наранџе (sok od narandže), m / ђус (đus), m - orange juice

кока кола (koka kola), f - coca cola

газирани сок (gazirani sok), m - soda

вода (voda), f - water

кисела вода (kisela voda), f - carbonated water

кафа (kafa), f - coffee

чај (čaj), m - tea

со (so), f - salt

бибер (biber), m - pepper 

шећер (šećer), m - sugar

јести (jesti), impf / појести (pojesti) pf - to eat

пити (piti), impf / попити (popiti), pf - to drink

кувати (kuvati), impf / скувати (skuvati), pf - to cook

пробати (probati) - to taste

сладак / слатка / слатко (sladak, m / slatka, f / slatko, n) - sweet

горак / горка / горко (gorak, m / gorka, f / gorko, n) - bitter

љут / љута / љуто (ljut, m / ljuta, f / ljuto, n) - hot

слан / слана / слано (slan, m / slana, f / slano, n) - salty

кисео / кисела / кисело (kiseo, m / kisela, f / kiselo, n) - sour

укусан / укусна / укусно (ukusan, m / ukusna, f / ukusno, n) - tasty

гладан / гладна / гладно (gladan, m / gladna, f / gladno, n) - hungry

жедан / жедна / жедно (žedan, m / žedna, f / žedno, n) - thirsty

ресторан (restoran), m - restaurant

кафић (kafić), m - cafe

кафана (kafana), f -  a distinct type of local bistro which primarily serves alcoholic beverages and coffee, and often also light snacks ("Meze") and other food. Most kafanas feature live music performances. This is where you go to get hammered. 

посластичарница (poslastičarnica), f -  patisserie

пекара (pekara), f - bakery

Notes: 

1. Difference between šerpa and lonac: the depth of šerpa is bigger than the diameter of its bottom. Šerpa is deeper than lonac. (Not sure if that makes sense? That’s the only way I can explain it)  2. Piletina, ćuretina, etc. are the words for meat, not for the animals  3. Difference between supa and čorba: soup is clear, with noodles, čorba is creamy

Bonus: some dishes charasteristic of Serbia (and other Balkan countries)

бурек (burek), m - burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. (DO NOT come to me saying ‘‘burek je samo sa mesom’‘ because this is post about food in Serbia, and we think every burek is valid. This is no place for the burek discourse.)

пљескавица (pljeskavica), f - a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia

ћевапи (ćevapi), m, pl - a grilled dish of minced meat, a type of kebab (another national dish of Serbia)

Карађорђева шницла (Karađorđeva šnicla), f - a breaded rolled steak stuffed with kajmak, sliced ham and cheese.

кајмак (kajmak), m -  a creamy dairy product similar to clotted cream

проја (proja), f -  a dish made of corn flour, baking powder, sunflower oil, sparkling water and salt.

гибаница (gibanica), f - a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs.

качамак (kačamak), m - kind of maize porridge

попара (popara), f -  a dish made with bread and cheese

ђувеч (đuveč), m - a vegetable dish similar to ratatouille. Either stewed or baked as a casserole.

подварак (podvarak), m - a Serbian dish, popular across Balkans. The primary ingredients are sauerkraut or fresh cabbage, finely chopped onions and meat, usually porkroast or lightly cooked chicken, which are then combined and baked in an oven in order for all flavors to combine.

пребранац (prebranac), m -  a bean casserole

сарма (sarma), f -  cabbage or vine leaves, stuffed with rice and minced meat.

ражњићи (ražnjići), m, pl -  chunks of meat and vegetables grilled on skewers

ајвар (ajvar), m - a pepper-based condiment made from red bell peppers. It can be mild or spicy.

пинђур (pinđur), m - similar to ajvar but generally made with eggplant. In some regions the words are used interchangeably.

слатко (slatko), n - a thin fruit preserve made of fruit or rose petals

компот (kompot), m - a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season

баклава (baklava), f - a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

[makkalchon]

How to Make a Kebab?

Korean cuisine is renowned for its diverse flavors, vibrant colors, and healthy ingredients. From spicy kimchi to savory bulgogi, Korean dishes offer a unique culinary experience that tantalizes the taste buds. But have you ever wondered what Koreans eat on a daily basis? In this article, we'll explore the everyday foods consumed by Koreans and provide some insights into their dietary habits. Whether you're a food enthusiast or simply curious about Korean culture, get ready to feast your eyes (and stomach) on some delicious delights!

What is a Kebab?

Kebabs are a popular dish in many countries, including Korea. So what exactly is a kebab? At its most basic level, a kebab is a type of grilled meat that's typically served on skewers or sticks. The meat can be marinated in various spices and herbs to add flavor and tenderness. There are different types of kebabs depending on the country and culture. In Korea, one common variation is the galbi kebab, which features beef short ribs cut into small pieces and threaded onto skewers with vegetables like onions and peppers.

visit the website Other types of kebabs may include chicken or lamb, often seasoned with aromatic spices like cumin, coriander, and paprika. Whatever the meat choice may be, it's usually accompanied by veggies such as bell peppers or cherry tomatoes to add freshness to the dish. Kebabs are typically cooked over an open flame grill until they're perfectly charred on the outside yet tender on the inside. This cooking method helps lock in moisture while imparting smoky flavors that make for a delicious meal. Whether you're trying Korean-style galbi or another type of kebab from around the world - these delectable dishes have something for everyone!

Types of Kebabs

When it comes to kebabs, there are endless possibilities of flavor combinations and ingredients. Here are some popular types of kebabs from around the world: First up, the classic Shish Kebab from Turkey. This delicious skewered meat dish is typically made with lamb or beef marinated in olive oil, lemon juice, garlic and herbs. Next, we have the Chapli Kebab from Pakistan which consists of a spicy ground meat patty that's pan-fried until crispy. The unique blend of spices such as cumin and coriander give this kebab its distinct taste. Another famous type is Seekh Kebab from India made with minced lamb or chicken mixed with onions, garlic and various spices before being grilled on skewers over charcoal fire. Moving across to Middle East we have Adana Kebab originating in Turkey's Adana province. It’s similar to shish kabob but spicier because it’s seasoned with red pepper flakes or paprika along with other traditional Turkish seasonings. Lastly we have Doner Kebab which originated in Turkey but has become famous worldwide due to its fast food version called Gyro/Shawarma/Kati Rolls etc. Made by stacking thin slices of meat onto a spit which rotates slowly next to an open flame for hours then thinly sliced off for serving purposes. These are just a few examples of the many types of kebabs enjoyed around the globe!

How to Make a Kebab

Making a kebab may seem intimidating, but it's actually quite simple. The first step is to choose your protein - chicken, beef, lamb or even tofu if you're vegetarian. Cut the meat into small cubes and marinate in your choice of spices for at least an hour. Next, prepare your vegetables. Bell peppers, onions and tomatoes are traditional choices for kebabs. Cut them into similarly sized pieces as your meat. Once everything is prepped, start assembling your kebab skewers by alternating between the meat and vegetables. Don't overcrowd the skewer as this will prevent even cooking. Preheat your grill or oven to medium-high heat and lightly oil the grates/sheet pan to prevent sticking. Cook the kebabs until they are charred on all sides and cooked through (this should take about 10-15 minutes). Serve hot with pita bread, tzatziki sauce or hummus for dipping. Enjoy!

What to Serve with a Kebab

When it comes to serving kebabs, there are plenty of delicious options that can complement the flavors and textures of this popular dish. One classic choice is a side salad, which can be made with fresh greens, juicy tomatoes, crunchy cucumbers and tangy dressing. Another great option is grilled vegetables like zucchini or bell peppers that add some extra smokiness to your meal. If you're looking for something more substantial, consider adding rice or bulgur pilaf on the side. These grains have a mild flavor that pairs well with the bold spices in kebab meat. Alternatively, you could also make some roasted potatoes or sweet potato fries as a hearty accompaniment. For those who enjoy dips and sauces with their food, try making tzatziki sauce or hummus to serve alongside your kebabs. You could even experiment by mixing different herbs and spices into these dips to create unique flavor combinations. Don't forget about beverages! A refreshing glass of lemonade or iced tea can balance out the heat from spicy kebab seasoning while also quenching thirsts on hot summer days. Wine lovers might enjoy pairing their meal with a light-bodied red wine like Pinot Noir or Beaujolais. There are endless possibilities when it comes to serving kebabs – just use your imagination!

FAQs

FAQs or frequently asked questions are a common way to address any concerns that readers might have. Here are some answers to the most common questions about Korean cuisine: What is the staple food of Koreans? The staple food of Koreans is rice, which they consume with almost every meal. What makes Korean food different from other Asian cuisines? Korean cuisine is known for its fermented foods such as kimchi and its heavy use of red pepper flakes. It also has a unique blend of sweet, salty, sour and spicy flavors in many dishes. Are there vegetarian options in Korean cuisine? Yes, there are plenty of vegetarian options available in Korean cuisine such as vegetable stir-fry (bok choy), tofu soup (soon dubu jjigae) and spinach pancakes (sigumchi jeon). Is it safe to eat street food in Korea? Yes, it's generally safe to eat street food in Korea as long as you choose vendors who follow hygiene guidelines. Do Koreans only eat spicy food? No, not all Korean dishes are spicy! There are plenty of mild-flavored dishes like bibimbap (mixed rice bowl) and japchae (glass noodle stir-fry). Can I find halal or kosher options in Korea? It can be challenging to find halal or kosher options outside Seoul but major cities like Seoul do have restaurants that cater to these dietary restrictions.

Conclusion

Korean cuisine is diverse and full of delicious flavors. While there are many foods that Koreans eat on a daily basis, some of the most common staples include rice, kimchi, soups, stews, and meat dishes like bulgogi and galbi. These meals are often accompanied by various banchan or side dishes to add more flavor and nutrition to each meal. Whether you're looking to try new recipes at home or venture out to a Korean restaurant for an authentic experience, exploring Korean food can be both exciting and satisfying. By learning about the ingredients used in traditional Korean cooking and trying out different recipes yourself, you can gain a greater appreciation for this unique cuisine. So why not give it a try? Start with one dish or ingredient at a time and see where your tastebuds take you on your journey through Korean cuisine!

[sattvaresort]

Top 5 Types of Cuisines Around The world

Eating is something you love. You haven't tried every cuisine in the world, have you? Globally, most nations and locations have their cuisine. Multi-cuisine restaurants serve various continental meals. For instance, a multi-cuisine restaurant serves Indian, Chinese, Italian, American, and French dishes.

Different cooking techniques, regional ingredients, and spice combinations are used in multicultural cuisines. In addition, some cuisine cultures have developed from the fusion of foods from several nations. This has led to the development of delectable meals that are a delight to eat.

A wide variety of culinary traditions exist around the world. There are well-known cuisines in France, Thailand, Italy, India, and China. You can also find restaurants serving Vietnamese, Hungarian, Lebanese, and Moroccan cuisines in big cities.

Check  5 Types of Cuisines Around The world

Types of Cuisines

Spanish Cuisine

In Spanish cuisine, as in many Mediterranean nations, seafood plays a vital role. The traditional seafood paella is made up of paprika, saffron, lobster, squid, shrimp, mussels, and paprika. However, Spain's cuisine is more diverse than just seafood. This famous cuisine also includes Serrano and Iberico hams. Spanish tapas also include chorizo sausage, mushrooms, and grilled beef.

Lebanese Cuisine

Cuisine from other Mediterranean nations is incorporated into Lebanese cuisine. Olive oil, garlic, and other seasonings are used to prepare chicken, fish, lamb, and goat meat. These are usually served with pita bread and raw or grilled veggies.

Chickpeas are also an essential ingredient in Lebanese cuisine. A tasty, nutty hummus dip can be made by cooking and blending them with olive oil, tahini, and lemon juice.

In addition to traditional Mediterranean desserts such as baklava and halva, Lebanese sweet recipes often incorporate fresh or dried dates.

Turkey Cuisine

Turkish cuisine exemplifies the blending of Asian, European, and Middle Eastern culinary traditions. Turkish cuisine includes delectable dishes such as eggplant, stuffed dolmas, lamb kebabs, and mouthwatering vegetable soups. Nuts, such as hazelnuts, walnuts, and chestnuts, are frequently used as ingredients in both savoury and sweet dishes. Yogurt, a Turkish staple, is typically served as a side dish to a variety of vegetable and meat dishes. Turkish coffee, hot black tea, and ayran, a type of yoghurt drink, are all popular beverages in Turkey.

Thai Cuisine

Thai food's intensely spicy flavours are created by combining sweet, sour, and hot ingredients. Pad thai, green curry, tom yum goong are some of the best Thai dishes. Thai cuisine also frequently includes rice or noodles.

Mexican Cuisine

Mexican cuisine is the top most popular in the world. Tacos, enchiladas, tortillas, and quesadillas are now served in many countries around the world. Mexican food is popular on the streets because it is tasty, spicy, and easy to wrap in tortas or tortillas. Mexican ethnic cuisine may include spicy dishes, unusual fruits, grilled goats, meat with eggs, and pork. Mexico produces the best avocado guacamole.

[dininglounging]

COCO | Turkish Restaurant London Bridge | Thames Restaurants | Restaurants Shad Thames

Food Offered at Turkish Restaurants

Did you know that Turkish culture is one of the few cultures where the host is responsible for paying the bill? It is completely unacceptable that guests pay for the meal or split the bill. You can't repay the host unless you treat him another day. This hospitality culture is still evident in Turkish restaurants all over the globe.

Turkish Restaurants

Turkey is home to many different cuisines and specialties, which are featured in the delicious menus of many Turkish restaurants in London bridge around the globe. The local flavor and food are always incorporated into the cooking process. A standard Turkish menu would consist of the following dishes:

Beverages These beverages could be alcoholic or non-alcoholic. Followers of Islam consume alcohol in large quantities. Turkish restaurant in London Bridge also serves alcohol, as well as their own home-blended Turkish wine or lager. Raki, a traditional anise-flavored beverage, is also very popular among guests. These restaurants also offer non-alcoholic beverages such as Aryan (a milk beverage that comes with kefir seeds) and Boza (a water-based cinnamon-flavored winter drink).

Starters: Starters are commonly known as Meze in Thames restaurants. It is usually accompanied by drinks. These can include meat, stuffed rolls, or Sarma. Dolma is another popular Turkish restaurant offering. Dolma is a type of fruit roll that has minced meat inside. You can also find other appetizers such as kebabs or grilled fish. They are served with a variety of yogurts, gravy, and dried fruits. They can be used as an appetizer in Turkish restaurants, but they can also be used as the main course.

Main course: Turkish cuisine has evolved over time, bringing together many different styles of cooking. Main courses with meat will most likely include lamb, while seafood will primarily be made up of fish. Vegetarian dishes include green vegetable stew in white curry. Balvir is used in other dishes, and it's the main course at many Turkish restaurants.

Address : 34a Shad Thames, London SE1 2YG

Phone : 020 7407 7999Email : booking@coco-restaurants.com

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