Authentic Turkish
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Authentic Turkish
Authentic Turkish cuisine is healthy
When one thinks of Turkish food, some might recall last week's drinking session finishing off with a late night greasy Kebab. That late night stop is nothing like the culinary delights that one will experience when visiting Turkey. In fact the Ottoman Empire passed laws mandating that food should be served fresh and this has been followed through to now.
The Mediterranean diet is considered to be one of the healthiest in the world. Ingredients that are used in Turkey are fresh daily with a range of seasonal offerings as the climate is accommodating to a variety of supplies. Turkish staples include vegetables, fish and lamb with generous amounts of olive oil. The diverse climate allows Turkey to grow and produce fresh tomatoes, olives, melons, peppers, wheat, tea, etc. The surrounding seas are abundant in fish - as any boat excursion will testify. The grouper fish makes an excellent dish with a mild but distinct flavour – cross between a halibut and sea bass.
Turkish dishes include selection of mezze platters; these are quite like Spanish Tapas - including a range of hot and cold starters, either served on one or several plates. These include Spicy tomato salsa (Ezme), Carrot with Mint and garlic, yogurt, cucumber and mint (Haydari), stuffed vegetables (Dolma), Calamari, Halumi, Tahin. And of course the pita bread does justice to hummus, and the many colourful pastes of chilli and Tapenade. Turkish mezze starters are light enough to carry the flavours through and allow room for a main dish and possibly a dessert of baklava.
Having such a rich olive oil influence on the diet, it is no wonder that Turkish natives have a low heart attack rate and that their skin is soft and supple. The freshness of the food ensures that the body is always well nourished with vitamins. Dishes served near or on the coast line, such as Kalkan or Oludeniz are primarily based on seafood; this has been well established by scientists as the healthier choice of food.
Turkey's surrounding crystal clear ocean water and its' beneficial lifestyle is becoming more acknowledged – resulting in a sharp increase of the demand for Turkish property for sale. Westerners are beginning to recognise Turkey as an up and coming preference of residence. Advancement in hospitality, sided with a healthy lifestyle and the affordability of property for sale in towns such as Kalkan are making Turkey the choice of both holiday and retirement destinations. The coastal towns sport amazing views over the oceans and combined with the gourmet on offer, it's an easy choice - both for holiday and long time retirement.
The proximity of the sea ensures freshness of fish and in all the coastal towns, and hillside Kalkan villas are for sale at very affordable prices - these are half the expense of damp and tiny European dwellings.
Many restaurants will offer an al a carte menu alongside the fresh catch of the day. The fresh catch is ready for perusal and choice by weight. There can be no fresher food more affordable and enriched with essential vitamins then from a Turkish town.
A visit to Kalkan is not complete without a visit to the Moonlight Terrace & Cafe Bar; Kalamar Yolu no. 9 Kalkan – Antalya. The Moonlight Terrace offers nourishing authentic Turkish food. The owner Osman is the epitome of a gracious host. Moonlight pride themselves on being "a small family-run restaurant priding ourselves on freshly cooked and good quality traditional Turkish food. With the breathtaking views from our roof-top terrace, you will have a relaxed and great value meal". Osman's own mother is chef and conjures delicious authentic Turkish cuisine. Try their Biber Dolma (stuffed peppers) or perhaps the Karniyak (Aubergine fried and then stuffed with minced beef, garlic, onion, tomatoes, green pepper and spices).
This restaurant "does what it says on the tin" – the views over the bay are spectacular and the food is divine. If you are lucky to already have a hillside Kalkan villa or plan on investing in one, Moonlight Terrace will become one of your staples.
About the Author
Graham is head of property sourcing and analysis at One Touch Solution Ltd; his keen knowledge of the Turkish property market has been developed by visiting all the areas across Turkey, personally meeting with key developers, seeing completed projects, and interviewing previous buyers. This in depth and expert investigation helps ensure that clients can purchase the best Turkish properties from reliable developers with complete peace of mind.
One Touch solution can help you find the Turkish property of your dreams! There are a variety of apartments of sale in most regions of Turkey including; Dalaman, Olu Deniz, Fethiye, Uzumlu, Altinkum and Alanya. Bespoke villas can be built in accordance with your ideal specification. Whether it is a holiday home or rental investment property, we can source the right property for you.
What's a good recipe for Turkish Lentil Soup?
I tried lentil soup in Turkey and loved it. Does anyone have good authentic recipe?
I have tried several recipes for Red Lentil Soup. This is a combination/synthesis of a few of them. I served it at a dinner party and received lots of compliments!
Ezogelin çorbası (Red Lentil Soup with mint and bulgur)
1 Tb olive oil
1 Tb margarine or butter
1 large onion, finely chopped
2 Tb dried mint
1/2 Tb (1 1/2 tsp) dried thyme
1 Tb paprika
2 Tb tomato paste
1 medium tomato, diced
1/2 cup red lentils, heaping
1/3 cup fine grain bulgur
6-7 cups vegetable or chicken broth
salt, pepper, and hot red pepper to taste
Saute onion in oil and butter for 4 minutes. Add mint, thyme, and paprika and saute another 2-3 minutes. Add tomato paste and tomato; stir well to mix everything together for about 1 minute. Add lentils, bulgur, and 6 cups of broth. Turn heat to medium-high to bring to a boil, then lower heat to low and cook soup at a simmer/gentle boil for 30 minutes. Stir soup and taste. Add salt, pepper, and hot red pepper to taste, and adjust spices if you'd like. Cook another 10 minutes. If soup is too thick, add a bit more stock and stir well. Turn off heat. For best results, pour the soup through a collander and blend all of the solids in a blender or food processor for 3-5 minutes. This step is optional, but it improves the flavor and texture of the soup significantly.
Notes:
-Bulgur is available at many supermarkets, at health food stores, and at middle eastern shops. If you can't find it, you can use rice. Brown rice is closer in flavor to bulgur than white rice; if you use brown rice, though, increase simmering time by 15 minutes. You can also use couscous.
-Some supermarkets don't stock dried mint. If you have trouble finding it, tear open a few mint tea bags.
-If you like garlic, you can add 2 crushed or finely chopped garlic cloves at the same time as the paprika, thyme, and mint.
-To make the soup look extra fancy, melt 2 Tb butter or margarine in a saucepan with 1 tsp mint and 1/2 tsp paprika. Drizzle a bit of the mixture over each bowl of soup. Try to make a little spiral pattern as you drizzle.
-The soup stores well in the fridge for several days (it actually tastes better the next day, after flavors have blended thoroughly). It thickens up when stored, though, so you might want to stir in some water or broth when you're serving leftover soup.
Enjoy!
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