There is no doubt that the population exchange between Anatolia and Rumelia is one of the most important events in Turkey’s recent history. But it was not only people who came and went during that often bittersweet social upheaval. As established cultures traded places, culinary traditions were added into the mix, taking pride of place in the lands where they were relocated. So much so that many dishes whose ingredients and cooking methods are similar still grace tables today under different names in the various regions affected by the population exchange.
Among those meat and vegetables dishes, numerous examples can be cited, such as Alivra, a meat dish with a thick sauce similar to Béchamel, Armiro, a Bektashi chicken dish, and Petura, a dish made of chicken or red meat with walnuts and red pepper atop crumbled “yufka” (phyllo) pastry and fortified with a meat or chicken broth-based sauce, not to mention Maşkulu, Tizpera, and Patatufayi- all of them immigrant recipes that are still made frequently today. Among those made with pastry, Prasopta leek beurek and Triopsumi cheese bread are particular favorites.