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Turkish Foods Turkish Foods
LAHMACUN is a dish of Arabic origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables- including pickles, tomatoes, peppers, onions, lettuce, and parsley or cilantro
CIGKOFTE Chee kufta, or i kfte is a raw meat dish in Turkish and Armenian cuisine, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer.
BAKLAVA Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, as well as Iran, the Caucasus and much of central and southwest Asia.
MANTI Manti, also manty, mantu, mantou, or manties are a type of dumpling in Turkish and various Central Asian and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu. Manti dumplings consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper. It is either boiled or steamed. The word is used only in plural, referring to the collection of dumplings on a plate or in a pot.
ASURE Ashure (in Turkish: Aure) or Noah's Pudding is a Turkish dessert that is made of a mixture consisting of grains, fruits and nuts. Ashure is a part of the culinary tradition of Turkey as well as many of the surrounding countries.
