If you were to travel through Turkey, sampling food along the way,
you would be savoring a unique and rich cuisine that has been
ranked among some of the best cooking in the world. And you
would be tasting a bit of Turkish history. Along the coast of the
Aegean Sea, for example, olives and seafood—foods commonly
associated with Greek cuisine—are popular. Around 900 B.C.,
Greeks inhabited this coast, where they established the settlements
of Ephesus, Miletus, and Troy. The newcomers brought along the
traditions of their homeland, including favorite recipes.
Head eastward along the Mediterranean Sea and food begins to
take on the flavors of the Middle East. Dishes such as kebabs (chunks
of lamb, beef, or chicken roasted on skewers), hummus (pureed
chickpeas, sesame paste, and garlic dip), kısır (small patties made
from bulgur, parsley, and spicy tomato paste), and muhammara (a
spicy red pepper and nut spread) become more prominent. During
the time of the Turkish Ottoman Empire (1453–1909), Turks ruled
all or parts of modern-day Middle Eastern countries such as Iraq,
Syria, Saudi Arabia, and Egypt. They also ruled parts of many other
countries, such as Russia and Hungary.
# 72 pages
# Publisher: Lerner Publications; Library Binding edition (March 2004)
# Language: English
http://rapidshare.com/files/78985657/Cooking.The.Turkish.Way.eBook-EEn.pdf
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