Waste Not Want Not
OSMANELİ 75.YIL ANADOLU LİSESİ
FOOD AROUND
THE WORLD
TURKISH CUISINE
Variety of Turkish
 Turkish cuisine is largely the heritage of Ottoman
cuisine.Turkish cuisine varies across the country. The
cooking of Istanbul, Bursa, Izmir, and rest of the Aegean
region inherits many elements of Ottoman court cuisine,
with a lighter use of spices, a preference for rice over bulgur,
and a wider use of seafoods. The cuisine of the Black Sea
Region uses fish extensively, especially the Black Sea
anchovy (hamsi), has been influenced by Balkan and Slavic
cuisine, and includes maize dishes. The cuisine of the
southeast—Urfa, Gaziantep and Adana—is famous for its
kebabs, mezes and dough-based desserts such as baklava,
kadayıf and künefe (kanafeh).
Kebabs
 Especially in the western parts of Turkey, where
olive trees grow abundantly, olive oil is the major
type of oil used for cooking. The cuisines of the
Aegean, Marmara and Mediterranean regions are
rich in vegetables, herbs, and fish. Central Anatolia
is famous specialties, such as keşkek (kashkak),
mantı (especially from Kayseri) and gözleme
 CULINARY
CUSTOMS
Simit is a circular bread with sesame seeds.
Common breakfast item in Turkey.
 A typical Turkish breakfast consists of cheese (beyaz peynir,
kaşar etc.), butter, olives, eggs, tomatoes, cucumbers, jam,
honey, and kaymak. Sucuk (spicy Turkish sausage),
pastırma, börek, simit, poğaça and soups are eaten as a
morning meal in Turkey. A common Turkish speciality for
breakfast is called menemen, which is prepared with
tomatoes, green peppers, onion, olive oil and eggs.
Invariably, Turkish tea is served at breakfast.
 Homemade food is a must for Turkish people. Although the
newly introduced way of life pushes the new generation to
eat out, Turkish people generally prefer to eat at home. A
typical meal starts with soup (in the winter), followed by a
dish made with vegetables or legumes boiled in a pot
(typically with meat or minced meat), then rice or bulgur
(crushed wheat) pilaf in addition of a salad or cacık (made
from diluted yogurt and minced cucumbers). Another
typical meal is dried beans cooked with meat or pastırma
mixed or eaten with rice pilav and cacık.
Imam Bayildi with Borek and Lahmacun
 Vegetable dishes
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A vegetable dish can be a main course in a Turkish meal.
A large variety of vegetables are used, such as spinach, leek,
cauliflower, artichoke, cabbage, celery, eggplant, green and
red bell peppers, string bean and jerusalem artichoke.
Vegetable dishes usually tend to be served with its own
water (the cooking water) thus often called in colloquial
Turkish sulu yemek literally "a dish with juice"). Minced
meat can also be added to a vegetable dish but vegetable
dishes that are cooked with olive oil (zeytinyağlılar) are
often served cold and do not contain meat. Spinach, leek,
string bean and artichoke with olive oil are among the most
widespread dishes in Turkey.
 Dolma is the name used for stuffed vegetables. Like the
vegetables cooked with olive oil as described above dolma
with olive oil does not contain meat. Many vegetables are
stuffed, most typically green peppers (biber dolması),
eggplants, tomatoes, courgettes, or Zucchini in the U.S.
(kabak dolması), vine leaves (yaprak dolması). If vine leaves
are used, they are first pickled in brine. However, dolma is
not limited to these common types; many other vegetables
and fruits are stuffed with a meat and/or rice mixture. For
example, artichoke dolma (enginar dolması) is an Aegean
region specialty. Fillings used in dolma may consist of parts
of the vegetable carved out for preparation, rice with spices
and/or minced meat.
Sarma
and Turkish style yaprak sarma
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Mercimek köfte, although being named köfte, does not contain any
meat. Instead, red lentil is used as the major ingredient together with
spring onion, tomato paste etc.
Imam bayildi is a version of karnıyarık with no minced meat inside. It
can be served as a meze as well.
Mücver is prepared with grated squash/courgette or potatoes, egg,
onion, dill and/or cheese and flour. It can be either fried or cooked in
the oven.
Rice pilaf can be served either as a side dish or main dish but bulgur
pilavı (pilav made of boiled and pounded wheat -bulgur) is also widely
eaten. The dishes made with kuru fasulye (white beans), nohut
(chickpeas), mercimek (lentils), börülce (black-eyed peas), etc.,
combined with onion, vegetables, minced meat, tomato paste and rice,
have always been common due to being economical and nutritious.
Turşu is pickle made with brine, usually with the addition of garlic. It
is often enjoyed as an appetizer. It is made with a large variety of
vegetables, from cucumber to courgette. In the towns on the Aegean
coast, the water of turşu is consumed as a drink
A plate of piyaz and A plate of kısır decorated
with green olives and cucumber pieces
 A Turkish meal usually starts with a thin soup (çorba). Soups are usually named
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after their main ingredient, the most common types being; mercimek (lentil)
çorbası, yoghurt, or wheat (often mashed) called tarhana çorbası. Before the
popularisation of the typical Turkish breakfast, soup was the default morning
meal for some people. The most common soups in Turkish cuisine are;
Buğday aşı/Yoğurt Çorbası/Ayran Çorbası (which can be served hot or cold)
Lahana Soup (With cabbage)
Bademli Tavuk (Chicken soup with almond)
Düğün (Wedding soup)
Ekşi Aşı
Ezogelin
Balık
İşkembe
Mercimek
Şehriye
Sumak Aşı
Tarhana
Domates
Tutmaç (Lentil dish with)
Yayla
Yüksük
 Mantı with yoghurt and garlic, spiced with red pepper powder
and butter.
Desserts
Baklava is prepared on large trays and cut
into a variety of shapes , Sütlaç or rice
pudding.
 One of the world-renowned desserts of Turkish cuisine is
baklava. Baklava is made either with pistachio or walnut.
Turkish cuisine has a range of baklava-like desserts which
include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye,
and sarı burma.
 Kadaif ('Kadayıf') is a common Turkish dessert that
employs shredded yufka. There are different types of
kadaif: tel (wire) or Burma (wring) kadayıf, both of which
can be prepared with either walnut or pistachio. Among
milk-based desserts, the most popular ones are muhallebi,
su muhallebisi, sütlaç (rice pudding), keşkül, kazandibi
(meaning the bottom of "kazan" because of its burnt
surface), and tavuk göğsü (a sweet, gelatinous, milk
pudding dessert quite similar to kazandibi, to which very
thinly peeled chicken breast is added to give a chewy
texture). A speciality from the Mediterranean region is
haytalı, which consists of pieces of starch pudding and ice
cream (or crushed ice) put in rose water sweetened with
syrup.
 Helva (halva): un helvası (flour helva is usually cooked after someone
has died), irmik helvası (cooked with semolina and pine nuts), yaz
helvası (made from walnut or almond), tahin helvası (crushed sesame
seeds), kos helva, pişmaniye(floss halva).
 Other popular desserts include; Revani (with semolina and starch),
şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği,
kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi,
lokma.
 Güllaç is a "Ramadan" dessert which consists of very thin large dough
layers put in the milk and rose water, served with pomegranate seeds
and walnut. The story tells that in the cuisines of the Palace, those
extra thin dough layers were prepared with "prayers" as it was believed
that if one did not pray while opening phyllo dough, it would never be
possible to obtain such thin layers.
 Aşure can be described as a sweet soup containing boiled beans, wheat
and dried fruits. Sometimes cinnamon and rose water is added when
being served. According to legend, it was first cooked on Noah's Ark
and contained seven different ingredients in one dish. All the
Anatolian peoples have cooked and are still cooking aşure especially
during the of Muharrem.
Bulgarian Cuisine
 Bulgarian cuisine is a representative of the cuisine of
Southeastern Europe. Essentially South Slavic, it shares
characteristics with other Balkans cuisines. Owing to the
relatively warm climate and diverse geography affording
excellent growth conditions for a variety of vegetables,
herbs and fruits, Bulgarian cuisine is diverse. Famous for its
rich salads required at every meal, Bulgarian cuisine is also
noted for the diversity and quality of dairy products and
the variety of Bulgarian wines and local alcoholic drinks
such as rakia, mastika and menta. Bulgarian cuisine
features also a variety of hot and cold soups, an example of
a cold soup being tarator. There are many different
Bulgarian pastries as well such as banitsa.
 Most Bulgarian dishes are oven baked, steamed, or in the
form of stew. Deep-frying is not very typical, but grilling especially different kinds of meats - is very common. Pork
meat is the most common meat in the Bulgarian cuisine.
Oriental dishes do exist in Bulgarian cuisine with most
common being moussaka, gyuvetch, and baklava. A very
popular ingredient in Bulgarian cuisine is the Bulgarian
white brine cheese called "sirene" . It is the main ingredient
in many salads, as well as in a variety of pastries. Fish and
chicken are widely eaten and while beef is less common as
most cattle are bred for milk production rather than meat,
veal is a natural byproduct of this process and it is found in
many popular recipes. Bulgaria is a net exporter of lamb and
its own consumption of the meat is prevalent during its
production time in spring.
Traditionally Bulgarians have consumed a notable quantity
of yoghurt per head
 Soups
Tarator
Bob chorba
Shkembe chorba
Kurban chorba
Telesko vareno
Tomato soup with cheese
Soup Topcheta
Cold Gardening soup
Fisherman's Soup
Chicken Soup
Mushrooms Soup
Nettle soup
Milk soup with or without cheese
Banitsa
Skara
Moussaka is an eggplant
based dish
Chicken
A pile of mekitsi with jam. Mekitsi is a traditional
Bulgarian dish made of kneaded dough made with
yoghurt that is deep fried.
Desserts
A tahini-based halva with pistachios
Baked pumpkin with walnuts.
Kozunak as prepared in
Bulgaria
Kazanlak donuts.
Portuguese Cuisine
 Portuguese cuisine is characterised by rich,
filling and full-flavored dishes and is closely
related to Mediterranean cuisine. The influence
of Portugal’s former colonial possessions is also
notable, especially in the wide variety of spices
used. These spices include piri piri (small, fiery
chili peppers) and black pepper, as well as
cinnamon, vanilla and saffron. Olive oil is one of
the bases of Portuguese cuisine both for cooking
and flavouring meals. Garlic is widely used, as are
herbs such as coriander and parsley.
 Breakfast is traditionally just coffee and a bread roll with
butter, jam, cheese or ham. Lunch, often lasting over an
hour is served between noon and 2 o'clock or between 1
and 3 o'clock, and dinner is generally served late, around or
after 8 o'clock. There are three main courses, lunch and
dinner usually include soup. A common soup is caldo verde
with potato, shredded kale, and chunks of chouriço
sausage. Among fish recipes, bacalhau (cod) dishes are
pervasive. The most typical desserts are rice pudding
(decorated with cinnamon) and caramel custard, but they
also often include a variety of cheeses. The most common
varieties are made from sheep or goat's milk, and include
the queijo da serra from the region of Serra da Estrela. A
popular pastry is the pastel de nata, a small custard tart
sprinkled with cinnamon
Fish and seafood
 Portugal is a seafaring nation with a well-
developed fishing industry and this is reflected
in the amount of fish and seafood eaten. The
country has Europe's highest fish consumption
per capita and is among the top four in the
world for this indicator. Fish is served grilled,
boiled (including poached and simmered),
fried or deep-fried, stewed (often in clay pot
cooking) or even roasted.
Bacalhau à minhota (one of the
Portuguese bacalhau dishes )
Amêijoas à Bulhão Pato Portuguese
clam dish
Meat and Poultry
 Eating meat and poultry on a daily basis was historically a privilege of
the upper classes. Meat was a staple at a nobleman's table during the
Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende,
describes how an entrée at a royal banquet was composed of a whole
roasted ox garnished with a circle of chickens. A common Portuguese
dish, mainly eaten in winter, is cozido à portuguesa, which somewhat
parallels the French pot au feu, the Spanish cocido, the New England
boiled dinner or the Costa Rican casado. Its composition depends on
the cook's imagination and budget. A really lavish cozido may take
beef, pork, salt pork, several types of enchidos (such as cured chouriço,
morcela and chouriço de sangue, linguiça, farinheira, etc.), pig's feet,
cured ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This
would originally have been a favourite food of the affluent farmer,
which later reached the tables of the urban bourgeoisie and typical
restaurants
Feijoada à transmontana influenced the cuisine of other
territories like Brazil, where a feijoada become the national
dish
 Vegetables that are popular in Portuguese cookery include
tomatoes, cabbage, and onions. There are many starchy
dishes, such as feijoada, a rich bean stew, and açorda, a
thick bread-based casserole generally flavoured with garlic
and coriander or seafood. Many dishes are served with
salad usually made of tomato, lettuce, and onion flavoured
with olive oil and vinegar. Potatoes and rice are also
extremely common in Portuguese cuisine. Soups made
from a variety of vegetables are commonly available, one of
the most popular being caldo verde, made from potato
purée, thinly chopped kale and slices of chouriço.
British Cuisine
 British cuisine is the specific set of cooking traditions
and practices associated with the United Kingdom.
British cuisine has been described as "unfussy dishes
made with quality local ingredients, matched with
simple sauces to accentuate flavour, rather than
disguise it." However, British cuisine has absorbed the
cultural influence of those that have settled in Britain,
producing hybrid dishes, such as the Anglo-Indian
chicken tikka masala."
 British dishes include fish and chips, the Sunday roast,
steak and kidney pie, and bangers and mash. British
cuisine has several national and regional varieties,
including English, Scottish and Welsh cuisine, which
each have developed their own regional or local dishes,
many of which are geographically indicated foods such
as Cornish pasties, the Yorkshire pudding, Arbroath
Smokie, and Welsh cakes.
 Main meal dishes in England
Roast Beef
Yorkshire Pudding
Toad-in-the-Hole
Roast Meats
Fish and Chips
Ploughman's Lunch
Cottage Pie
Shepherd's Pie
Kippers for breakfast in England
Kedgeree, an example of an Anglo-Indian dish
Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef,
modified by the addition of Indian-style spices, such as cloves and red chillies. Fish and
meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often
involves use of coconut, yogurt, and almonds. Roasts and curries, rice dishes, and breads all
have a distinctive flavour.
Scottish cuisine: Haggis, neeps and tatties
Scottish cuisine is the specific set of cooking traditions and practices associated
with Scotland. It shares much with British cuisine, but has distinctive attributes
and recipes of its own. Traditional Scottish dishes such as haggis and shortbread
exist alongside international foodstuffs brought about by migration. Scotland is
known for the high quality of its beef, lamb, potatoes, oats, and sea foods.
 Welsh cuisine
Welsh cuisine has influenced, and been influenced
by, other British cuisine. Although both beef and
dairy cattle are raised widely, especially in
Carmarthenshire and Pembrokeshire, Wales is
best known for its sheep, and thus lamb is the
meat traditionally associated with Welsh cooking.
Polish cuisine
 If you want to try traditional Polish cuisine, stop counting your calories.
Typical meals are very hearty and often contain a lot of meat. Just
sampling them is enough to discover that they are really delicious and
worth putting on a few ounces. The most recommendable dishes are:
bigos, kotlet schabowy, pierogi and gołąbki (see below). Poles boast
that their two basic products are bread and sausages.
The most typical ingredients used in Polish cuisine are sauerkraut,
beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms,
sausages and smoked sausage. A meal owes it taste to the herbs and
spices used; such as marjoram, dill, caraway seeds, parsley, or pepper.
The most popular desserts are cakes and pastries. A shot of vodka is an
appropriate addition to festive meals and help you to digest the food.
Poland's culture has always integrated elements from its neighbours, and there
are also many recipes of Jewish origin. Nowadays the Polish menu is still
changing, being influenced by various, sometimes exotic tastes. Apart from
traditional restaurants specialising in Polish cooking, restaurants serving
Italian, French and Asian foods are mushrooming in Poland's cities, as well as
vegetarian bars.
Soups
 Chłodnik litewski: cold yoghurt-and-beetroot soup served with a hard boiled
egg, originally from Lithuania.
Barszcz biały: sour thick wheat starch soup with marjoram, potatoes,
sometimes with cream.
Barszcz czerwony: refreshing beetroot soup with vegetables and sour cream or
served clear with dumplings.
Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a
bread loaf.
Krupnik: barley soup with a smattering of vegetables and smoked meat.
Kapuśniak: sour cabbage soup.
Zupa ogórkowa: hot sour cucumber soup.
Zupa koperkowa: dill soup.
Rosół z kurczaka: golden chicken consommé with noodles.
Zupa pomidorowa: tomato soup, often with rice or noodles.
Grochówka: thick pea soup.
Zupa grzybowa: mushroom soup with cream.
Flaki wołowe: beef tripe soup.

 Sweet Titbits
 Faworki: pastry twisters.
Galaretka: very sweet jellies.
Makowiec: sweet poppy cake.
Pączki: doughnuts.
Sernik: delicious fat cheese cake.
Szarlotka: cake with apples, sometimes served with
whipped cream.
 Vegetarian dishes
 Pierogi: very traditional small white dumplings, larger
than ravioli, filled with sauerkraut with mushrooms,
cheese and potatoes or with fruit. They can be also
with meat (z mięsem).
Naleśniki: omelettes stuffed with jam, fruit, cottage
cheese etc. and very similar to crepes.
Knedle: potato dumplings stuffed with fruit, usually
plums.
Main Course - Other meat courses
 Baranina: roasted or even grilled lamb – great, especially in
the mountains.
Klopsiki: meatloaf, often with tomato sauce.
Bigos: appetizing, seasoned "hunter" stew made from
sauerkraut with chunks of various meats and sausages,
extremely traditional.
Dziczyzna: game.
Fasolka po bretońsku: cheap bean and sausage stew.
Gołąbki: cabbage parcels originally from Lithuania, they are
stuffed with meat or meat and rice.
Kaszanka: grilled or baked solid pieces of buckwheat
blended with pork blood and shaped as sausages.
Szaszłyk: originally Caucasian dish; chunks of meat grilled
on a spit.
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Italian cuisine
 Although Italians are known throughout the world for
pizza, pasta, and tomato sauce, the national diet of
Italy has traditionally differed greatly by region. Prior
to the blending of cooking practices among different
regions, it was possible to distinguish Italian cooking
simply by the type of cooking fat used: butter was used
in the north, pork fat in the center of the country, and
olive oil in the south. Staple dishes in the north were
rice and polenta, and pasta was most popular
throughout the south. During the last decades of the
twentieth century (1980s and 1990s), however, pasta
and pizza (another traditional southern food) became
popular in the north of Italy. Pasta is more likely to be
served with a white cheese sauce in the north and a
tomato-based sauce in the south.
Traditional Cotoletta alla milanese.
 The main characteristics of Italian cuisine is its extreme
simplicity, with many dishes having only four to eight
ingredients. Italian cooks rely chiefly on the quality of the
ingredients rather than on elaborate preparation.Dishes and
recipes are often the creation of grandmothers rather than of
chefs, and this makes many recipes ideally suited for home
cooking. This is one of the main reasons behind the ever
increasing popularity of this cuisine, as cooking magazine in
foreign countries popularize Italian recipes targeted at the home
cook. Ingredients and dishes vary by region. Many dishes that
were once regional, however, have proliferated with variations
throughout the country. Cheese and wine are a major part of the
cuisine, with many variations and Denominazione di origine
controllata(DOC) (regulated appellation) laws. Coffee,
specifically espresso, has become important in Italian cuisine.
 Italian cuisine has a great variety of different
ingredients which are commonly used, ranging
from fruits, vegetables, sauces, meats, etc. In the
North of Italy, fish (such as cod, or baccalà),
potatoes, rice, maize, corn, sausages, pork, and
different types of cheeses are the most common
ingredients. Ligurian ingredients are quite
different, and include several types of fish and
seafood dishes; basil (found in pesto), nuts and
olive oil are very common. In Emilia-Romagna,
common ingredients include ham (prosciutto),
sausage (cotechino), different sorts of salami,
truffles, grana, Parmigiano-Reggiano, and
tomatoes (Bolognese sauce or ragù).
 Regional cuisines
Each area has its own specialties, primarily at
regional level, but also at provincial level. The
differences can come from a bordering country
(such as France or Austria), whether a region is
close to the sea or the mountains, and economics.
Italian cuisine is also seasonal with priority placed
on the use of fresh produce.
Tiramisu, dessert originally from
Treviso
 Venice and many surrounding parts of Veneto are known for risotto, a dish
whose ingredients can highly vary upon different areas, as fish and seafood
being added closer to the coast and pumpkin, asparagus, radicchio and frogs'
legs appearing further away from the Adriatic. Made from finely ground maize
meal, polenta is a traditional, rural food typical of Veneto and most of
Northern Italy. It may find its way into stirred dishes and baked dishes and can
be served with various cheese, stockfish or meat dishes: some polenta dishes
includes porcini, rapini, or other vegetables or meats, such as small song-birds
in the case of the Venetian and Lombard dish polenta e osei, or sausages. In
some areas of Veneto it can be also made of a particular variety of cornmeal,
named biancoperla, so that the colour of polenta is white and not yellow (the
so-called polenta bianca). Beans, peas and other legumes are seen in these
areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas).
Veneto features heavy dishes using exotic spices and sauces. Ingredients such
as stockfish or simple marinated anchovies are found here as well. Less fish and
more meat is eaten away from the coast. Other typical products are sausages
such as Soppressa Vicentina, garlic salami and Asiago cheese. High quality
vegetables are prized, such as red radicchio from Treviso and white asparagus
from Bassano del Grappa. Perhaps the most popular dish of Venice is fegato
alla veneziana, thinly-sliced veal liver sauteed with onions.
ELİF KIRAL
TURKISH DELEGATION
WASTE NOT WANT NOT