turkishflavours.com - TIPS FOR FOODIES - Turkish cooking class, Culinary trip turkey , Istanbul cooking class , walking tour istanbul, turkish cooking , turkish food , culinary tour Turkey, Istanbul food tours, taste istanbul, turkish cuisine, cours de cuisine turque,food tours,spice bazaar

Everyone knows Istanbul is a great place to shop. The problem is knowing exactly where to find the most exclusive of treasures; the best olive oil, olives, cheese, pistachio nuts, Turkish Delight – lokum , marzipan, Turkish Coffee, butarga, caviar, pomegranate molasses, spices, baklava, wooden spoons, Turkish coffee cups, Turkish tea glasses ...textiles, jewelery, ceramics,Turkish towels,colorful lamps,trendy leather jackets,antique shops,galleries etc. Selin, an expert shopper herself and local Istanbuliote can help you and knows all the nooks and crannies in town. Please contact us about details.


·       Turkish Delight(Lokum) from reputable stores

·        Turkish Olive oil

·        100 % pure Pomegranate Molasses

·        Turkish honey

·        Turkish cheese

·        Turkish dried fruits and nuts - pistachio nuts!

·        Assortment of Turkish black and green olives

·        Red pepper paste, dried vegetables

·        Rose petal,fig and sour cherry jam

·        Turkish tea, Turkish coffee

·        Marzipan and pistachio paste and Baklava

·        Turkish coffee pot

·        Turkish tea glasses and coffee cups

·        100 % cotton Kitchen and Tea towels

·        Handmade Birch tree cooking spoons

·        Zucchini and bell pepper coring utensils

·        Turkish Cuisine cook book

Spices(loose,not from multi spice packs)

LOKUM

Invented in Anatolia in the 15th Century, lokum was originally a mixture of flour and either honey or grape molasses. In the 17th century, the introduction of refined ( loaf) sugar and more significantly starch to Ottoman lands enabled further modifications to production and flavour, and lokum became more widespread. After a traveler brought some lokum back to Europe in the 18th Century, this delicacy became popularly known as Turkish Delight. Today, the principle ingredients are water, sugar and starch as well as various fruit essences and nuts that are used to create a wide range of flavors and consistencies.

The syrup solution is heated in huge steam cookers to evaporate the excess liquid and gelatinize the cornstarch until reduced to an elastic mass with a maximum moisture content of %20. The sugar and other ingredients contribute to the eventual consistency of the lokum,as well as its sweetness and flavor. The hot mixture is poured in to a wooden tray or pan before being cut into pieces.

Reference Lokum by Izzeddin Çalışlar

SPICES , HERBS AND FLAVOURINGS

During the Golden Age of Islam, between the 8th and 12th Centuries, with Mecca as the religious centre and Baghdad the capital ,the cooking of the Middle East flourished. Arab ships sailed to China for silk and porcelaine and to the East Indies for spices. The cooking of the region as a whole soon altered as these spices and flavourings arrived at the markets of Egypt, Constantinople and Venice. Empires traded with one another, or imposed their tastes on the lands they conquered.

As the ancient ying and yang theories of China filtered through to the Seljuk Empire, a belief balancing the warming and cooling properties of certain foods developed in the traditional Turkish Kitchen and set the course for many dishes.

Warming spices such as cumin, cinnamon, allspice,cloves,and Turkish red pepper are believed to induce appetite and aid digestion;generous quantities of fresh herbs,particularly mint,dill and flat leave parsley, are often mixed together as a warming triad to balance the cooling properties of some vegetable dishes and salads;pungent garlic, which is used liberally in Eastern and Southern Anatolia but is added in subtle amounts to Ottoman Palace dishes,is believed to be beneficial forthe healthy circulation of the blood.

ALL SPICE(Yeni Bahar)

Dried reddish-brown allspice berries originally came to Constantinople from the New World during the Ottoman – Spanish alliance and are therefore known as Yeni bahar ,”New Spice”.Its principal role is to flavour the aromatic rice that is used to stuff vegetables, fruit, mussels and small poultry.

CINNAMON( Tarçın)

Brought to the region from the Spice Islands by Arab traders, cinnamon quickly became absorbed in to the Turkish culinary culture. The Turks use ground cinnamon in a number of minced ground lamb dishes such as köfte and musakka,and vegetable stews.It is used to flavour rice dishes such as iç pilavı and is also sprinkled over milk puddings and the hot orchid –root drink, salep.

CUMIN ( Kimyon)

Believed to aid digestion cumin is used in number of dishes that might cause a degree of indegistion or flatulence, such as pulse dishes and some vegetable stews. Cumin is also one of the principal flavourings of sucuk, the cured sausage,and its combined with fenugreek and kırmızı biber in çemen,the paste that coats the cured beef fillet, pastırma.

DILL (Dereotu)

With long feathery fronds,fresh dill is used both as a garnish and a traditional flavouring in many Turkish dishes. Chopped it is added to a number of meze and vegetable dishes,

Such as the Palace Zeytinyaglı ( olive oil) dishes.Dill is often combined with mint and flat leaf parsley in the cheese filling for savoury pastries.

FLAT LEAF PARSLEY (Maydanoz)

Coarsely chopped ,it is added to numerous meze dishes and salads,such as the popular shepherd’s salad and it is often served in its own with fish or meat kebabs.Parsley is also married with dill and mint for the cheese filling of savoury pastries. When it is used as a garnish,flat leaf parsley is intented to be eaten to heighten the appetite or temper the flavours, and small bunches of parsley always accompany fiery dishes with the idea that you chew on the leaves to cut the spice.

GARLIC (Sarmısak)

In both its fresh and dried form, garlic is used liberally in the cooking of Anatolia but sparingly in the Palace cuisine.Crushed garlic is used in many meze dishes and is frequently combined with creamy yoghurt to spoon over a wide range of vegetable and meat dishes.In addition to its flavouring role,garlic is well known for its healing properties and it is also hung in doorways as it is believed to ward off the evil eye.

KIRMIZI BİBER

In essence kırmızı biber is a red pepper,a type of horn chilli that came originally from the New World,but has grown in Turkey for several centuries and is regarded with pride.In fact you could say that it is the national spice.Roughly chopped, crushed and flaked,or groundin to a powder,it ranges from vermilion colour to a deep,blood red,and its almost black when roasted. At its hottest it is known as pul biber, which is very finely ground and used sparingly. The best quality form is sold rady oiled,so that impacts its flavour immediately,even in uncooked dishes. Nothing tastes quite like the real thing but in recipes can be replaced by paprika or fresh red chilli.

MASTIC ( Mastika)

This is the aromatic gum from a tree that grows wild in the Mediterranean region of Turkey. The blobs of sticky gum are collected from the tree and used for the delicious resinious flavour and chewy tang they impart to dishes.It is mainly used in milk desserts and in the famous snowy white ,chewy ice cream from Istanbul.

MINT( Nane)

Both fresh and dried leaves of mint are used in meze dishes.The dried leaves are used in tea, in the traditional soup, yayla çorbası, and in several thick meze dips such as haydari, a popular yogurt,mint and garlic dip.

NIGELLA( Çöreotu)

In Turkey, nigella is most commonly associated with çörek a sweet bun. The little black seeds give a lift to many breads and buns such as pide.They are occasionally tossed in salads and sprinkled over cheese.

OREGANO (Kekik) AND THYME (Dağ Kekiği)

Fresh oregano leaves are sometimes scattered over white cheese or tossed in salads but, generally ,the herb is sun dried and crumbled or finely chopped. It is the favourite herb to scatter over roasted or grilled (broiled) lamb. Both dried oregano and thyme are popular herbs for flavoring the marinades prepared for olives as they retain their flavor and texture in the olive oil,and they are scattered over savory breads.

SAFFRON ( Safran)

Cultivated in Turkey and neighbouring Iran,saffron is the dye contained in the dried stigmas of the purple crocus,which flowers for only two weeks in October. It requires a staggering number of flowers ( roughly 10,000) to yield a mere 50 g(2oz) of saffron- hence the high price.

Used mainly in milk desserts and ice cream, saffron is occasionaly used in savoury dishes in Turkey,but its key role is in Zerde, a special jelly like rice dessert that is often prepared for wedding feasts.

SUMAC( Sumak)

A deep red condiment, sumac is made by crushing and grinding the dried berries of a wild bush that grows in Anatolia and parts of the Middle East. The ground spice has a fruity,sour taste and is used sprinkled liberally over grilled meats,fish and salads.

Long before the arrival of lemons in Turkey and the Middle East, sumac was used as one of the principal souring agents ,along with juice of sour pomegranates, to season,flavor and preserve a variety of foods. When eating in Turkey today, particularly in a kebab house or a specialist lokanta(small restaurant) for grilled chicken, fish, pastries and lahmacun( Anatolian pizza),small bowls of ground sumac,are often placed on the table as a principal condiment, with dried oregano and kırmızı biber.

TRADITIONAL DRINKS

BOZA

In the winter, one of the traditional drinks is Boza a thick mixture made from fermented bulgurwheat and sprinkled cinnamon.

SALEP

A popular drink in the cold months of the winter is Salep made from ground orchid root. Thick, milky and sweet,dusted with a little cinnamon, it is warming and nourishing.

RAKI

The favourite alcoholic drink in Turkey is the aniseed- flavoured drink rakı,which turns cloudy when water is added and is often referred to as “lion’s milk”.It is traditionally a man’s drink although many women enjoy it tooand it is the preferred drink to go with meze and fish.

Rakı can be drunk in three ways: neat as a shot;served in a tall glass with ice to which water is added,or served in two glasses,one containing a measure of rakı, the other filled with water;both glasses are drunk alternately with ice.

Reference The Food and Cooking of Turkey - Ghillie Başan

T U R K I S H W I N E S

Owing to its favourable climatic conditions and good soil a wide variety of grapes can be grown in Turkey. Visitors in Turkey are beginning to discover that there are some very good wines being made here. Turkey ranks sixth in world grape production. Although vineyards are spread all over the country, production is mainly concentrated in the Aegean, Mediterranean and Central Anatolian regions. Most Turkish wines are made from native wine grape varieties. Turkish wine producers are also using the native grapes in combination with European varieties to create high quality new wines with a new taste for the world wine market.

Some of the native grapes and their characteristics:

SULTANIYE

Produced in the town of Manisa and Denizli, situated in the Aegean province of Turkey bordering the Mediterranean province the grape is being produced at 200 meters above sea level and 1200 meters high in the town of Denizli. Sultaniye grape is light in texture, producing pleasant wines with fruit and spice aromas. It is highly recommended with all seafood, chicken and cheese as well as with all sweet pastries.

NARINCE

Produced in Tokat a town situated in North Central Anatolia region close to Black Sea province. Narince is a variatel wine with a yellow and greenish color. This elegant wine has flowery and strong fruit aromas. Goes well with seafood, chicken and cheese.

MISKET

The original name is Misket of Bornova.This variety is mostly grown in Izmir. The grains are medium size and round shaped.When ripe it has a red colour. It does not have too much must.This variety has a characteristical flavour and savour which consists of tropical fruits, flower, citrus, thyme anddaphne. Both dry and sweet Muscat wines are produced. Produces aromatic,live,light,easy to drink,clear golden yellow colored wines. Has basil,rose,mint,honey,bergamot,jasmine, melisa,orange blossom, daisy,grapefruit and melon aromas. Misket wine is a perfect aperitif wine. It is very coherent with neutral cheese,nuts,appetizers with sea food and slades that do not overshadow its aroma.

KALECIK KARASI

Produced from the grapes of Kalecik town in Ankara. The characteristics of this wine is burgundy red with bright purple hue, fresh red fruit at first followed by vanilla, banana, cherry, caramel aromas. Displays medium body and leaves velvet softness in the mouth. Kalecik Karas? is goods for aging 8 to 10 years. Recommend either with red meat and cheese.

OKUZGOZU

Produced from the grapes of certificated Okuzgozu vineyard in Elaz?g near the Euphrates river in Southeastern region of Turkey. The characteristics of this wine is medium body, well balanced, good quality soft tannins, dark in color with purple hue, very in rich aromas of red fruits also soft touch of tobacco and leather notes. This special wine aging very well and good up to 8 years. Recommended with red meat, kebabs and steaks, spaghettis, pastas & cheese.

BOGAZKERE

Produced from the grapes of certificated Bogazkere vineyards of Elaz?g near the Tigris river in Southeastern region of Turkey. The characteristics of this wine is strong body, very enjoyable long finishing, dark red color with dark blue hue, very rich and strong aromas of dried red fruits, spices. Good for aging up to 10 years. Recommended with red meat kebabs, turkey, salmon and cheese. Especially eastern Anatolian cheddar or Gruyere cheese.

Wine is a culture gradually gaining more prestige in Turkey, and seems that the production and consumption have also increased in Turkey. There are efforts to establish its place among quality product in the global market. There are many wine boutiques in big cities. Moreover, some wine lovers have begun to produce their own wine at home.

Some popular Turkish wines

Doluca Özel Kav (red)

With a deep red color and produced from grapes grown in the Diyarbakır and Elazıg regions, Özel Kav is delicious with aromas of carnation, vanilla, damson and blackberry. It is produced with a well-balanced blend of Boğazkere and Öküzgözü grapes. Harvested in 2000, it was awarded with the gold medal at the Challenge International du Vin in France in 2001 and with the silver medal at Mode Selection contest in Belgium the same year. It is a fine accompaniment to meat, kebap, lasagna, ravioli and tortellini when served at 16-20 degrees. Özel Kav can be stored for 7-8 years.

Sarafin Merlot

Sarafin Merlot has a deep ruby color and is made from Merlot grapes. Sarafin Merlot has rich fruit flavors, is light and has a strong body. The 2001 vintage was produced from 10-year-old Merlot vines of the Saroz region. The 2000 vintage won the silver medal at Challenge International du Vin in France in 2001 with its particular fruit character. It best accompanies lamb, veal, kebap and pastry and is best served at 16-18 degrees. It can be stored for 6-7 years.

Sarafin Cabernet Sauvignon

The color is dark purple-ruby. The wine is aged in small French oak barrels for 18 months. Besides the flavors peculiar to Sauvignon grapes, it carries a vanilla flavor gained as the result of its being aged in the barrel. It has a full body and great intensity and is 14% alcohol, which is the percentage sought after in a Cabernet Sauvignon of international quality. The 2000 vintage was produced from 11-year-old Cabernet Sauvignon vines. It is best with spaghetti and red meat with heavy sauces. Cabernet Sauvignon is served at 16-18 degrees and can be kept for 10 years.

Kavaklıdere Boğazkere

Kavaklıdere Boğazkere is deep red in color and has an aroma of dried fruit and fig. It is monocépage (meaning made from a single kind of grape) and has a rich, strong and sharp flavor. The wine has been aged in oak barrels for 12 months and the aroma of the oak mixes with that of the grapes. As a result, Boğazkere contains aromas of fruit, spice and boisé (oak scent). The maturation of the wine is followed for one year after bottling. It can age for 10 years when necessary conditions are provided. It goes well with both red and white meat.

Sarafin Chardonnay

It has a deep straw color and a fruit flavor peculiar to Chardonnay. Its strong body and acrid flavor make it a perfect choice to drink alongside the main course. The Sarafin Chardonnay '99 won the silver medal at the Vinalies Internationales competition in France in 2001, the bronze and silver medals at Challenge International du Vin in France in 2000 and 2001 respectively, the bronze and silver medals at Chardonnay du Monde in France in 2002 and 2003 respectively and the gold medal at the Ljubljana Wine Competition in 2004. It is served at 8-10 degrees with main courses, spaghetti with sauce, and fish. It can be stored for 5-6 years.

Kavaklıdere Kalecik Karası

It is produced from the Kalecik Karası kind of grapes grown in Kalecik near Ankara. The wine has a rich and well-balanced structure. This prestigious special wine consists of lasting and effective red fruit aromas. The wine has a ruby color and a vanilla, cacao and red fruit flavor. Kalecik Karası has won seven awards since 1995. It goes well with meat, cheese varieties and especially with Château Brillant.

Kavaklıdere Öküzgözü

The color is bright red and rich. Kavaklıdere Öküzgözüis a dry wine with oak, fruit and spice aromas. It is aged in oak barrels for 12 months and then the maturation is followed for one year after bottling. It has cherry, blackberry, raspberry and dried plum flavors. It was awarded the bronze medal at the International Wine and Spirit Competition, England and the gold medal at Ecologico Internazionale, Italy, in 2000. Grills, cheese varieties and poultry are good companions to Öküzgözü. It is best served at 16-18 degrees.

Kavaklıdere Narince This monocépage wine is stored in oak barrels for one year and in bottles for the following year. It is produced from the famous Narince grapes of Tokat. It is dull yellow and greenish and has aromas of citrus fruits and daisy. It has a strong, full body and goes well with appetizers, seafood and poultry. Served at 8-10 degrees.

Sarafin Sauvignon Blanc

The color is yellow and greenish and it has a rich aroma evoking green apple, green plum and fresh green spices. It is produced from the grapes of the Saros region. It is a fruity, dry wine. Sarafın Sauvignon Blanc won silver medals at the Vinalies Internationales competition in France in the years 2000 and 2002. It is best with any kind of seafood, Far Eastern and Indian cuisine. It should be served at 8-10 degrees and can be stored for 2-3 years.

Doluca Safir

The only dessert wine in the best of Turkish wines list, Safir is produced from Misket grapes and has the rich aroma of citrus fruits, honey and daisy. The color is golden yellow and the taste is sweet, smooth and refreshing. Safir's 2000 vintage has been awarded with silver and gold medals at the Vinalies Internationales competition in 2000 and 2002. It goes best with desserts, cakes, fruits and ice cream and should be served at 6 degrees. Safir can be stored for 2-3 years.

Kayra Terra Series - Shiraz Red Wine

This award winning aromatic wine was produced from Shiraz grapes grown in Denizli Region. With a nose of blackberry, black mulberry, black cherry and plum flavors, Terra Shiraz leaves an alive and enduring taste.

UMURBEY CABARNET SAUVIGNON MERLOT

The strong-bodied Cabernet Sauvignon grapes are carefully selected Their rich and tannic fruity aroma and Merlot grapes complement each other. Balanced, medium-bodied, assertive tannins and elegant structure of Cabernet Sauvignon & Merlot together with the taste of French oak, put ripe red fruit characters to the forefront.

Please contact selin@turkishflavours.com for additional information.



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