Since the days of the powerful Ottoman empire, Turkey has also been at the centre of trade, especially in spice, and the Ottoman chefs borrowed, adapted and perfected dishes from many other cuisines. The results of this distillation spread far beyond its borders with Turkish - style pastries (the ever - popular baklava) using filo and nuts being eaten in many neighbouring countries. The Turkish use of spices in many dishes and popular method of grilling food, particularly meat, over charcoal has also spread to neighbouring nations and beyond.
Olive trees are grown in abundance in Turkey, particularly in the west, and so olive oil is generously used. The diet here, like elsewhere in the Mediterranean, is typically rich in vegetables, herbs and fish. Other commonly used ingredients include lamb, beef, chicken, eggplants, nuts, garlic and lentils. Herbs and spices are also generously used, with cumin, pepper, mint, oregano, parsley and paprika being among the most popular. A Turkish meal typically begins with a thin soup known as a corba. Soups are usually called after their main ingredient, which may be lentils, wheat, or yoghurt. There was a time when soup was the morning meal of choice but nowadays breakfast is more likely to involve a spread of eggs, tomatoes, cheeses, jam, honey and spicy sausage. One popular breakfast dish is menemen, which consists of tomatoes, peppers, onion, olive oil and eggs.
In Australia, we are gradually learning that true Turkish food extends far beyond colourful vegetable dips, delicious pide bread and kebabs. That said, it's a great way to start! Over the past decade we've seen Turkish bread become a staple in many homes and loved in sandwich shops and cafes across the country. Also gaining popularity is the Turkish answer to sliced ham or pastrami, bastourma, air - dried beef that is coated and cured in a mixture of dried ground spices.
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