|
An Introduction to Turkish Cuisine
"Do not dismiss the dish saying
that it is just simply food. The blessed thing is an
entire civilization in itself”
Abdülhak Sinasi
For those who travel to engage in
culinary pursuits, the Turkish Cuisine is worthy of
exploration. The variety of dishes that make up the
cuisine, the ways they all come together in feast-like
meals, and the evident intricacy of each craft
involved offer enough material for life-long study and
enjoyment. It is not easy to discern a basic element
or a single dominant feature, like the Italian "pasta"
or the French "sauce". Whether in a humble home, at a
famous restaurant, or at dinner in a Bey's mansion,
familiar patterns of this rich and diverse cuisine are
always present. It is a rare art which satisfies the
senses while reconfirming the higher order of society,
community and culture. A practically-minded child
watching Mother cook "cabbage dolma" on a lazy, grey
winter day is bound to wonder: "Who on earth
discovered this peculiar combination of sautéed rice,
pine-nuts, currants, spices, herbs and all tightly
wrapped in translucent leaves of cabbage, each roll
exactly half an inch thick and stacked up on an oval
serving, plate decorated with lemon wedges? How was it
possible to transform this humble vegetable to such
heights of fashion and delicacy with so few additional
ingredients? And, how can such a yummy dish also
possibly be good for you?" The modern mind, in a
moment of contemplation, has similar thoughts upon
entering a modest sweets shop where "baklava" is the
generic cousin of a dozen or so sophisticated sweet
pastries with names like: twisted turban, sultan,
saray (palace), lady's navel, nightingale's nest...
The same experience awaits you at a muhallebici" (pudding
shop) with a dozen different types of milk puddings.
One can only conclude that the evolution of this
glorious cuisine was not an accident, but rather, as
with the other grand cuisine of the world, it was a
result of the combination of three
key elements.
A nurturing environment is irreplaceable. Turkey is known
for an abundance and diversity of foodstuff due to its
rich flora, fauna and regional differentiation.
Secondly, the legacy of an Imperial Kitchen is
inescapable. Hundreds of cooks, all specializing in
different types of dishes, and all eager to please the
royal palate, no doubt had their influence in
perfecting the cuisine as we know it today. The Palace
Kitchen, supported by a complex social organization, a
vibrant urban life, specialization of labor, worldwide
trade, and total control of the Spice Road, all
reflected the culmination of wealth and the
flourishing of culture in the capital of a mighty
Empire. Finally, the longevity of social organization
should not be taken lightly either. The Turkish State
of Anatolia is a millenium old and so, naturally, is
its cuisine.
|
