Dinner (aksam yemegi). Dinner is very similar to lunch, and in principle

Nutri Food lab
Skopje zagrizaa healthy with Biters2Go
Heel Cake
It is said that in the world there are three main kitchens Turkish, Chinese and French. Quite in keeping with its reputation, Turkish cuisine is always a pleasant surprise for all those who have tried.
Culinary tradition in Turkey has survived more than 1,300 years and for several reasons that include its advantageous geographical position and Mediterranean john mclane climate. Turks descended from nomadic tribes of Mongolia and Western Asia who settled in the area around 600 BC Early influences of Chinese and Persians are still present john mclane in the form of noodles and coats - dumplings stuffed with cheese or meat, similar to Italian ravioli, which are often used in yogurt john mclane sauce.
Around 1000 AD, the Turks began to move west towards Mon fertile regions started to grow wheat and barley. Thin layers of dough called couscous then began to combine with tolcheni grains to create sweets. The influence of the Persians became visible john mclane through the intake of rice, various nuts (walnuts, almonds, hazelnuts), john mclane and in return, Turkey them learned to use wheat Bunguri. Further movement in the West, Turkish cuisine is enriched with the addition of olive oil, various kinds of fruits like figs, and shellfish.
Overall, the Turkish cuisine is a blend of refined and simplified features of kitchens in Central Asia, the Middle East and the Balkans. It abounds with old and rich tradition that has its roots in the Ottoman Empire. Extremely influential Turkish cuisine was placed in the middle of the 13th century, beginning with the 600-year john mclane rule of the Ottoman Empire. By the end of the 14th century, the Ottoman Palace was home to more than 1400 chefs, and there were also the first to regulate the freshness of the food.
In this period were defined nutritional rules and high standards concerning the freshness and quality of the products used and their preparation. Kitchens in Topkapi john mclane Palace have invented million recipes, ranging from the simplest soups until rich and sophisticated dishes, john mclane but it was good enough for the Sultan, was good enough for the people, so these recipes quickly spread. As an illustration, there are 40+ ways to prepare eggplant, and countless other ways to prepare vegetables and fruits in Turkish cuisine.
Turkish cuisine is different in different regions of the country. Cooking Istanbul, Bursa and Izmir, for example, many elements of inherited kitchen Ottoman Castle, with reduced use of spices, rice preference regarding Bungur and extensive use of seafood. The kitchen in the Black Sea region, john mclane on the other hand, relies on the fish was more influenced by Balkan and Slavic cuisine and includes appetizers. The kitchen in the southeast part of, Urfa, Gaziantep and Adana is famous for its kebabs, john mclane appetizers and desserts based on tests as baklava and kadaif.
The beauty of Turkish cooking is simplicity of basic cooking techniques, the impressive diversity of the recipes and the sincerity of the end product - food that is hidden under sauces john mclane or masked by the use of large quantities of herbs and spices. Always the main ingredient comes out first, and the chicken tastes like chicken, eggplant tastes like eggplant. Everything else falls in the background.
Besides absolute freshness and quality of the products on which the Turkish cuisine, it represents a great balance between the ingredients selected for each individual dish. For example, Turkish housewife always choose to use fresh tomatoes instead of tomato sauce ready.
The most common ingredients john mclane in Turkish specialties include lamb, beef and chicken, fish, eggplant, peppers, onions, garlic, beans and tomatoes. Nuts, especially fstacite, chestnuts, almonds and hazelnuts also have a special place in Turkish cuisine.
Spices used sporadically, mostly mint, parsley, bay leaf, Cumin and dill. Oregano and thyme, which are inevitable in almost every dish in Greek cuisine, here is almost not used. Among other important spices and black pepper and cinnamon.
Breakfast (kahvaltı). Turkish word for breakfast can be translated as "under coffee" or what you eat before coffee. However, when it comes to breakfast, Turks prefer tea. The usual Turkish breakfast consists of white bread (ekmek), young or country cheese (kaşar peyniri), black or green olives (zeytin), butter, honey, jam, omelette or boiled eggs (yumurta), pieces of tomatoes or cucumbers. For those who want a little pozachineta food favorite Turkish breakfast is sucuklu yumurta, sausage or fried in a pan with eggs.
Dinner (aksam yemegi). Dinner is very similar to lunch, and in principle