Olahan Turki
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Masakan Turki ( Turki : Türk mutfağı ) umume dadi warisan masakan Uthmaniyah, sing bisa diarani fusi lan refinement masakan Mediterania, Balkan, Timur Tengah, Asia Tengah, Eropa Wétan lan Armenia .[1][2] Masakan Turki banjur duwe pengaruh kanggo masakan liyane lan liyane, kalebu ing Eropa Tenggara ( Balkan ), Eropa Tengah, lan Eropa Kulon .[3] Uthmaniyah nyampur macem-macem tradisi kuliner kanthi pengaruh masakan Levantine, masakan Mesir, masakan Yunani, masakan Balkan, bebarengan karo unsur tradisional Turki saka Asia Tengah (kaya ta yogurt lan pastırma ), nggawe macem-macem spesialisasi.
Masakan Turki beda-beda ing saindenging negara. Masak ing Istanbul, Bursa, Izmir, lan wilayah Asia Minor duwe akeh unsur masakan pengadilan Ottoman, kanthi rempah-rempah sing luwih entheng, luwih disenengi beras tinimbang bulgur, koftes lan kasedhiya akeh sayuran sayur ( türlü ), terong, dolmas isi lan iwak. Masakan ing Wilayah Sagara Ireng nggunakake iwak akeh, utamane iwak teri ( hamsi ) Sagara Ireng lan kalebu masakan jagung . Masakan sisih kidul-wétan (contone, Urfa, Gaziantep, Adıyaman lan Adana ) misuwur amarga macem-macem kebab, meze lan panganan cuci mulut adhedhasar adonan kaya ta baklava, şöbiyet, kadayıf, lan künefe .
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Rujukan
[besut | besut sumber]- ↑ İlkin, Nur; Kaufman, Sheilah (2002). A Taste of Turkish cuisine. Hippocrene Books. ISBN 978-0781809481. Dibukak ing 2017-12-12.
- ↑ Aarssen, Jeroen; Backus, Ad (2000). Colloquial Turkish. Routledge. kc. 71. ISBN 978-0-415-15746-9. Dibukak ing 2009-04-15.
- ↑ Kia, Mehrdad (2011). Daily Life in the Ottoman Empire. ABC-CLIO. kc. 225. ISBN 9780313064029.