If you followed the Tastetrotting Across The Globe series last summer and you enjoyed the series, then you will be happy to know that this series is back by popular demand. I enjoyed the series because I loved trying out recipes from different countries and also learning about those countries.
If you have no idea what Tastetrotting Across The Globe is, it is a series that I introduced here on The Kitchen Revival in the Spring/Summer of 2015. Each month I choose a different country and I choose 2 to 3 different recipes from that country during the month to share. So far I have shared a handful of recipes from different countries. If you would like to see the recipes that I have already shared from the Tastetrotting Across The Globe series, please click here.
I will also be introducing a BRAND NEW SERIES this week on the blog called The Spice Rack Series (which I will discuss further when I debut the first post in that series later in the week). So please stay tuned later in the week when I introduce the very first post in this series, which I am very excited about!
This month in the Tastetrotting Across The Globe series we will be traveling to Turkey.
Many people (that even includes myself) who have never visited Turkey, assume that it is a third world country. But, there are major cities such as Istanbul and Ankara are thriving hubs for local and international business and tourism.
Turkey has a very colorful history and also a quite unique culture with a mix of Ottoman, Greek and western influences. Life in Turkey is a rich variety of cultures and traditions.
The official name of Turkey is the Republic Of Turkey. Geopgraphically, Turkey sits in two continents, Europe & Asia. About 97% of it’s land area is sits on the Asian side. The total land area of Turkey is slightly larger than the state of Texas. 8 countries share a border with Turkey including Armenia, Azerbaijan, Iran, Iraq, Syria, Bulgaria, Greece and Georgia. Just over 80 million people live in Turkey.
Turkey’s extensive mountains cradle many small villages and cities, but it is the coastal plains and valleys that produce luscious crops including citrus, corn, olives and barley Many famous ethnic foods come from Turkey such as stuffed grape leaves, tabouleh, pide bread, baklava. Many of these mouthwatering dishes can be enjoyed as part of a Meze platter or as a meal with many small plates.
Visitors to Turkey are pleasantly surprised by the friendliness of the Turkish people. Hospitality is a cornerstone of the Turkish culture.
One of the world’s strategic waterways is the Bosphorus Straight which connects the Black Sea to the Sea of Marmara. Bosphorus is one of the most popular areas of Istanbul, especially during the summer months. It’s shores are lined with fine neighborhoods, Ottoman Palaces, fortresses, old wooden villas, hotels, parks, gardens, and restaurants. There are so many great things about Turkey, but imagine you are on a boat cruise on the Bosphorus in Instanbul enjoying a delicious Turkish meal and socializing with the locals.
History of Turkish Doner’s
Turkish Doner’s were invented in Bursa Turkey in the 1870’s. A doner or kebab is a Turkish dish made of meat normally cooked on a vertical rotisserie. The sliced meat of a doner is served wrapped in flatbread or pita.
You may notice that my version of a Turkish Doner isn’t traditional. I had to improvise a little. Instead of using flat bread, I used GF hot dog buns because I was unable to locate GF flat bread or pita bread. I also made Quinoa Tabouli on the side.
2 Cups Cooked Quinoa
1/2 Red Onion, diced
1 Cucumber, peeled & diced
2 Garlic Cloves, minced
1 Lemon, juiced
3/4 Cup EVOO
1/2 tsp. Sea Salt
Pinch of Black Pepper
1/2 tsp. Cumin
Place the quinoa in a large bowl and allow to cool to room temp.
Add all the chopped veggies and herbs. Toss to combine.
In a separate bowl, mix together the lemon juice, EVOO, salt, pepper and cumin. Pour this mixture over the tabouli and toss to coat. If the salad seems too dry, add another drizzle of olive oil.