The staple food for breakfast is generally cheese, olives, bread, eggs and jam, and the beverage is mainly tea. In addition, there will be local cheese, sausages, tomatoes, cucumbers, peppers and other foods.
Some villages also have the custom of drinking soup, eating honey, grape honey and condensed milk.
Lunch includes stew, soup, salad and so on. Dessert, meat and time-consuming food are not provided.
Dinner includes soup, main course, salad and dessert. Because dinner is the only meal that the whole family can sit together and eat, dinner is the most carefully prepared and the most sumptuous meal.
The last meal of the day is called "midnight snack", which will serve appetizers, fruits and nuts. Although many people drink tea now, people in some areas still drink poza (a kind of drink made by slightly fermenting millet) and dried fruit pulp. Food and drinks specially prepared for festivals are often symbolic and take a long time, which is an indispensable part of Turkish cuisine.
These special foods made by everyone are called "imece".
In engagement parties, weddings, circumcision ceremonies, Ramadan and other festivals full of religious metaphors, as well as other seasonal festivals, food preparation is particularly meticulous, with various varieties and patterns, and the dining table should be specially arranged. Take the birth, funeral and wedding banquet of children as an example:
If a woman gives birth to a child, friends, relatives and neighbors will come to visit with soup, milk, yogurt and eggs. "Luo? During their stay in the United States (postpartum recovery period), visiting guests can enjoy sheba (a non-alcoholic beverage made of essence and juice), biscuits, milk and desserts after dinner. They think that if a postpartum mother wants to have enough milk, she must drink milk, onions, lentils, chickpeas or other beans and cold water.
Rice, vegetables, beans, chickpeas, juice and meat are served at the wedding banquet. In almost every region, there are cloud noodles, yogurt soup, keskek (mashed wheat and meat), rice and meat on the wedding table, and the desserts after dinner are usually helva, zerde (concentrated dessert of saffron heart), rice pudding and baklava.
In addition to the above food, other kinds of food are served at the funeral. Some places will provide a kind of food called "kazma takirtisi" (meaning "the crash of pickaxe") for people preparing graves. The mourning hall will be closed for 3-7 days (depending on different areas), and food will be provided by neighbors. Flour helva should have been made of flour when the body was transported out of the mourning hall. The custom of holding banquets on the 3rd, 7th, 40th and 52nd day after death still exists. Stove:
At first, people used wood stoves, tandir (stoves with dividing lines dug in the ground, or stoves made of large earthenware pots buried in the ground) and kuzine (small iron stoves burning firewood) to cook, and the food was put in iron or copper pots and pans. But now these have been replaced by electric cookers and gas stoves. The prototype of the fireplace used today is an open-air stove. When using the open-air stove, the pot is placed on the tripod and the food is roasted on the firewood.
Tandir is like an earthen kiln. Meat or food is put in the pottery jar of this kiln, firewood is burned in the hole, and food is left in it after the fireworks are exhausted. You can bake bread in Tandir's clay pot.
The other tandir is closed on one side and open on three sides. There is a cover on the opening side. This kind of Tandil is usually used to make bread and snacks.
Kuzine is a simple stove for burning charcoal. Smoke from burning firewood or charcoal can be led to the chimney through pipes. This closed system can be used for heating, so it is more energy-saving than an open-air stove or stove.
Cookware:
Jufu & ampccedil is a kind of ceramic pot, which is rarely used now. Now people prefer stainless steel pot or enamel pots, but they still use tin-plated copper pots and frying pans. In recent years, more and more people began to use non-stick pans.
Sac is an open shallow-bottomed container made of iron, which is often placed on an open-air stove to bake bread, or to make biscuits, bread with meat and salty snacks. After cleaning, it can also be used to make Sac barbecue.
Small wooden or metal spoons and long-handled spoons are used to stir or hold food; Wooden hammers are used to pound meat; There are also different shapes of knives, which can meet different cutting requirements. Mortar is used to grind walnuts, sesame seeds and garlic, and hand mill can grind nuts. Nowadays, electric mixers and other equipment are more common in the kitchen.
Tableware:
Glassware, porcelain and stainless steel utensils replaced tin-plated copper plates and bowls. More and more people like to drink soup, so spoons become people's favorite tableware. In recent years, every family has a knife and fork, but people in rural areas still eat from big public plates, usually in a big copper plate called "Sini". Every diner has a spoon in front of him, and knives and forks will be provided if necessary. Everyone eats from the public plate with their own spoon, and soup, meat, vegetable rice cake and dessert will come up in turn. Sydney is placed on a pedestal 30-40 cm high. People should wash their hands before and after eating. People in cities use more modern catering systems.
Wooden cases, clay pots, woven bags, glassware, bottles, wooden barrels and plastic buckets can all be used to store food. Baskets woven with rushes, branches and straw are used to transport vegetables and fruits or to preserve dried fruits and vegetables. People eat with iron sini trays instead of tables.
Kitchen:
In traditional areas, the place where food is cooked is called the kitchen, also known as Okalik, Asevi or Asdami. Sometimes, bread, cakes and other time-consuming foods are cooked in another place called Tandir, Ochak and Okalik.
The kitchen is not only a place for cooking, but also a place for family members to eat, rest and sometimes even sleep. Of course, this is also a place to store cookware and tableware.
In a city house, the kitchen is a separate room. If the kitchen is big enough, the family can eat in it. If guests come, you can eat in a special place in the living room. But sometimes even in cities, people put their meals on the floor. There are many ways to prepare food for winter.
In winter, peppers, eggplant, tomatoes, apples, plums and mulberries are made into dried fruits for food or dessert.
In summer, boil peppers or tomatoes to make sauce, and then dry them to make sauce.
Pickles pickled with water, salt and vinegar are often used in winter cooking.
Talhana is used to make soup, which is made of flour, wheat, yogurt and various vegetables. People all over Turkey can make Tarhana, but Tarhana in different regions will be slightly different. Tarhana cooked in late summer can be eaten all winter.
Molasses and syrups made from sour cherries, strawberries and apricots are also important food sources in winter.
Nowadays, few people like molasses made only from grapes, mulberries and apples. People add apples, quince and pears to molasses to make jam with different flavors, or add walnut powder or pine nut powder to syrup to make cookies.
Some areas still keep the habit of storing meat for winter. First, just add salt, cook the meat, and then freeze it so that it can be eaten in winter. In addition, bones and fish can be dried like sausages and smoked sausages for winter enjoyment.
Now, people can also buy canned food, or store food in refrigeration equipment.