On Turkish Menus:
Kofta — spiced meatballs using lamb, red meat, red meat, or bird
Baklava — layered puff pastry, honey, and nut dessert
Börek — savory phyllo dough pastries with feta cheese and herbs
Manti — dumplings full of spiced lamb or other meat
Pide — cheese-crammed pita flatbread baked in clay or timber ovens
Dondurma — awesome, thick Turkish ice cream made with the aid of mixing cream, salep, mastic, and sugar
Dolma — lamb, rice stuffed grape leaves
On Persian Menus:
Zereshk polo — saffron-spiced fowl with barberry rice
Flood — a traditional Iranian cold dessert similar to snow cones, the use of rose water
Fesenjan — a sweet and sour duck (or fowl) stew crafted from pomegranate and ground walnuts from the Gilan Province of Iran
Kashke Bademjoon — baked eggplant and onions blended with herbs, mint, and kashk, or sun-dried yogurt
Tahdig — crusty rice from the bottom of a ceramic pot, topped with stew
Ghormeh Sabzi — herb stew, the usage of fenugreek, parsley, cilantro, leeks, or scallions in conjunction with dried limes and optional beans and meats
Barbara — a thick flatbread topped with sesame and nigella seeds
Bastani Sonnati — golden saffron ice cream with pistachios and rose water
Common Persian and Turkish Ingredients
Produce: Apricots, plums, pomegranates
Proteins: Lamb and chicken stews and kebabs
Spices: Sumac, paprika, saffron, cinnamon, and turmeric
Yogurt and labneh (yogurt cheese)
Grains: Rice
Nuts: Walnuts and pistachios
The Kebab
Skewered meats and greens, generally grilled over a fireplace, are observed in Turkish and Persian cuisines.
69 % of Gen Z record kebabs enchantment to them
41 % of toddler boomers record a kebab attraction to them
59% of customers are possibly to purchase kebabs from both a grocery store and an eating place
7% of menus encompass kebabs
Source: Datassential
Concept Closeup: The Gundis
The Gundis eating place in Chicago celebrates Kurdish delicacies and features some common Turkish ingredients and flavors like yogurt, sumac, and saffron. One true dish is the Îsot pepper-rubbed salmon and chicken and vegetable sauté Tawa, a conventional, spicy Kurdish stir-fry cooked with onion, tomatoes, and bell peppers and served with a side of bulgur or rice. For a twist on conventional Turkish rice pudding, Executive Chef Juan González provides goat milk for extra tang. He serves up Kurdish “espresso,” a decaffeinated brew of pistachio tree seeds (terebinth) and milk. The brunch menu showcases fig and walnut-infused pancakes, soujouk (pork sausage) omelets, and spreads with clean feta cheese, cucumbers, and clean cheese rolls with Kurdish sesame butter.
E&S Implications for Turkish and Persian Cuisine:
Charcoal- or wood-fired grills for kebabs and different dishes
Rotisserie ovens for gradual-roasted lamb, chicken, and meats
Metal and wood skewers for kebabs
Dome, clay, or wooden ovens for baking Turkish pide and pita bread
Large pots and Dutch ovens, or different clay pots for stews and crispy rice
Mortar and pestle for spice grinding
Wire sieve and cheesecloth for straining soups, yogurt, and teas
Wooden dowel or oklava
Cezve or another small kettle, product of copper or chrome steel, for making Turkish coffee; Turkish coffee cups
Two-tiered Turkish teapot, or çaydanlık
Tost machines, basically a panini press, for making toast, or grilled kosher cheese sandwiches, commonly eaten for breakfast or as an in-between food
