Modern Turkish Cuisine

Article: Vedat Başaran Photo: Serkan Eldeleklioğlu Date: January 2014

THE CONTRIBUTIONS TO WORLD FOOD CULTURE OF TURKISH CUISINE, WHICH DRAWS STRENGTH FROM ITS RICH TRADITION AND THE COUNTRY'S CLIMATIC DIVERSITY, CANNOT BE OVERLOOKED.

Modern Turkish Cuisine
Modern Turkish Cuisine

The sheer nature and number of ingredients and cooking methods used in Turkish cuisine are of a richness to astonish experts. That rich heritage has been squandered in the last 150 years, but a new awareness emerging in today’s world is reshaping gastronomy. Promoting their regional character through precise recipes, contemporary cuisines are finding their niches now in the world gastronomic spectrum. And in a broad-ranging initiative, Turkish cuisine, too, is being rediscovered in our country by producers and consumers alike. “Gastro tourists” from around the world are opening up a new chapter in our country’s tourism offerings. Their experience of Turkish cuisine in all its many facets will be unforgettable for these visitors. We have a traditional cuisine and the rich resources to go with it, but unfortunately our cuisine has not yet blossomed in such a way as to reflect the period in which we live. Skilled and experienced chefs therefore need to come together to accelerate the process, because cuisines have become the new determiners of the world’s intangible boundaries.

TANDOORI ROASTED DUCK

INGREDIENTS
200 g duck
1 large onion
30 g potatoes
3 cloves garlic
1 lemon
5 g rosemary
10 g wild thyme
10 g quince
10 g orange juice
10 g mandarin juice
For the sauce:
5 dried figs
250 g orange juice
150 g duck broth
5 g black peppercorns
5 g sea salt
10 g fresh garlic

PREPARATION
Bake the duck in the oven with the vegetables for an hour and a half at 190° C. Grill the quince, unpeeled, until soft, then strain through a sieve. Cook the potatoes in a skillet over low heat with the orange and mandarin orange juice until the liquids are absorbed.

PREPARATION OF THE SAUCE
Bring the orange juice and duck stock to a boil, then add the garlic and figs. Boil for about half an hour and strain through a sieve. Add black pepper and salt.

MARINATED FISH

INGREDIENTS
30 g red mullet
30 g anchovies
30 g horse mackerel
100 g olive oil
60 g vinegar
20 g garlic
10 g bay leaves
5 g rosemary
5 g black peppercorns
10 g sea salt
Juice of 3 lemons
10 g marsh samphire
1 orange
20 g green tomatoes
3 g fresh ginger
5 g egg white

PREPARATION
Clean and debone the fish and marinate in a mixture of lemon juice, vinegar, marsh samphire, olive oil, garlic, rosemary, bay leaf, and black peppercorns. The fish will be ready in two or three days. Pickle the ginger and the green tomatoes and serve with the marinated fish.

MARINATED FISH


INGREDIENTS
30 g red mullet
30 g anchovies
30 g horse mackerel
100 g olive oil
60 g vinegar
20 g garlic
10 g bay leaves
5 g rosemary
5 g black peppercorns
10 g sea salt
Juice of 3 lemons
10 g marsh samphire
1 orange
20 g green tomatoes
3 g fresh ginger
5 g egg white

PREPARATION
Clean and debone the fish and marinate in a mixture of lemon juice, vinegar, marsh samphire, olive oil, garlic, rosemary, bay leaf, and black peppercorns. The fish will be ready in two or three days. Pickle the ginger and the green tomatoes and serve with the marinated fish.

FROZEN YOGHURT

INGREDIENTS
50 g buffalo yoghurt
20 g regular yoghurt
15 g powdered sugar
20 g white chocolate
20 g egg white
5 g macaroon

PREPARATION
Beat the buffalo yoghurt and the regular yoghurt together slightly and add the sugar. Then beat in the previously melted white chocolate, and pour into molds with a bitter almond cookie at the bottom. Chill in the refrigerator for a day before serving.