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In addition to the fact that all parts of Turkey are a treasure in terms of history and natural beauty, it can be described as a gastronomic paradise. Although Turkish cuisine, which is the subject of academic theses, from East to West, quite different from North to South, has a unique and rich culture, is a research topic in itself, we will focus on Aegean cuisine, light and tasty dishes, by narrowing the topic a little more for you today. Enjoyable readings...
The Aegean Region, which is one of the most interesting regions of our country in terms of natural beauty and summer tourism and which we can call a diamond, leaves unforgettable memories for travelers with its local flavors.
When referring to the Aegean, of course, first of all, delicious herb dishes come to mind. An eater of fresh varieties of herbs, made by blending with the exquisite smell and aroma of olive oil, will not be able to get enough of the taste again. Herb varieties that are difficult to grow thanks to the unique vegetation and climate end here spontaneously, the locals come up with fairly light, refreshing and satisfying dishes on summer days with these weeds. Although meat dishes are not preferred in summer due to the hot and humid weather, quite famous meat dishes are also present in the food culture of the place. Apart from all this, the Aegean region has a rather rich cuisine with its light and delicious desserts and local pastries.
We have all heard of the products of Aegean cuisine such as Izmir meatballs, shambali. So what are the other flavors that are a little behind these? Let's take a look at some of these wonderful dishes together.
Early in the morning, when the gentle wind of the Aegean blows hard, even before the sun, the locals wake up and collect these flowers. It is at this moment that the journey of pumpkin blossoms into a feast of flavors begins.
Due to the fact that the flowers are very thin, they are washed with small and delicate movements, petals and thorns are removed. Then the wrapping and stuffing mortar, which we all know intimately, is prepared and carefully filled and closed slowly. Cooked calmly over low heat, these dolmas are served accompanied by yogurt with garlic or lemon juice. Very light, very effective. In fact, even this dish is like a summary of Aegean cuisine.
Sea buckthorn, which is often eaten as a salad and as an appetizer in the Aegean Region, can also add a wonderful color and flavor to your tables as a dish with olive oil. But today we will talk about the salad.
After harvesting sea buckthorn with a salty, sour taste and boiled in water, it is flavored with lemon, garlic from time to time and, of course, olive oil, which is indispensable in Aegean dishes. If we add a touch of yogurt and tomato sauce to the sea buckthorn salad, which even so far has reached our tables as a rather refreshing taste, a very special flavor emerges. This recipe, which is quite common in the region as an appetizer, can also be consumed as a meal with its low calories, satiety and lightness. We recommend that you get this herb called salt or lead herb in the local diet and try this salad.
Again an Aegean flavor, again with an olive oil. Don't worry, it's our last olive oil dish on the list. But let us not mention it, for they said, “The nation of Bostan, the glory of this city.” Of course, there is something more to this dish, lamb...
Shevketi Bostan, which is one of the daisies and a plant native to the Mediterranean climate, stands out as one of the most notorious herbs of the place. After delicately extracting it from the thorns, it is first put in a mixture of cold water and lemon juice to enhance its healing and flavor. In another pan, lamb and shallots roasted in olive oil are added with hot water along with hot water. When seasoned with flour and lemon juice and cooked until tender, the final touch is added as salt and pepper. Aftermath? Aftertaste...
One of the rare famous meat dishes of the place, but even those who say “I don't like kebabs” are delicious enough to amaze themselves.
Beef tenderloin or steak slices, previously chopped in julienne form and marinated in a sauce with olive oil, are roasted and gently placed on top of french fries, sliced thinly and drizzled with garlic yogurt. Then it is made ready to serve with a tomato sauce that smells like buram buram. It is decorated with crispy pita bread and green peppers if desired, the palate cracks, it comes to mind in between. Often served at dinner, this flavor explosion also has a special place because it is one of the rare kebabs in the Aegean. If you have not tried this flavor, which is more familiar compared to other dishes, we highly recommend it.
The legendary meeting of wheat, chickpeas, meat and butter is a... As in many regions of our country, in the Aegean, especially in the Aegean, it appears as an indispensable actor of weddings. Locally, they are cooked in large and deep cauldrons, while cooking, they themselves starve. Simple, but very effective, it is very tasty. Let's talk about how it's done at weddings.
Wheat and chickpeas boiled a day in advance are filtered, taken to a cauldron, continue to boil until they become mushy. When ready, the board is crushed with the help of a wooden spoon and taken out into plates. After this point, pre-boiled meat is included in the party. Then the finishing stroke is made, a crimson butter... We don't even need to tell you more.
We talked about olive oil, stuffing, food, appetizers. But in the Aegean, the end-of-day report should be taken with dessert, in our opinion. In this case, it does not happen without mentioning sweets. Let's take a look together.
One of the first fruits that comes to mind when one of the first fruits that comes to mind is the fig. It goes without saying how widely dried figs in particular are produced and consumed in the region. It is also no surprise that great flavors are derived using figs in its form. How is the Aegean's refreshing and delicious fig dessert prepared? Let's see together.
The dried figs are soaked, the soaked figs are mashed, then they are added to the prepared milk, sugar, vanilla and starch mixture on one side, and the flavors merge at this moment, and they do not even use sugar from time to time, so that the naturalness and lightness do not deteriorate. Egelis, after they are natural, figs are quite enough for them. After boiling for another five minutes, they are poured into bowls and left to ferment, at this stage they put the beautiful figs of Aydın to sleep. It ferments for three hours, sleeps in the cold for three hours. Then it is served, eaten with gusto, there is no satisfaction with its taste.
Aegean cuisine at times defies patterns, flaunts. Would it ever be sweet from artichokes? I seem to hear what you're saying, but the Egelians have done it. When so many plants grow, when so many vegetables are consumed, the cuisine of the Aegean province, which is already interesting in itself, becomes even more interesting. But do not decide without trying. Let's immediately tell you how...
Artichoke dishes are cooked in a saucepan with a stick of cinnamon, cloves, water and lemon juice. After half an hour, the artichokes are filtered and taken to another saucepan and sprinkled with sugar in the middle of the dishes. When boiling again with water, sugar and grated carrots are added again. When it's ready to cook, they throw powdered cinnamon on top, and when it's soft, they remove it from the heat. A mortar and slider with carrots detonate the bomb. It turns out a dessert that is much tastier than thought. We told you, sometimes they break the rules when it comes to dessert... It is advisable to try it.
Although it is often made and consumed in the hot geographies of our country, nazilli snow halva also belongs to this locality along with the geographical sign. Quite a few materials are required for snow halva, which often attracts attention in the region as a favorite product of peddlers. A sorbet with snow (if there is no ice turned into snow) and fruit essence. Snow is placed in glasses or bowls, sprinkled with black pepper or its counterpart syrup, essence or fruit syrup. It is both extremely tasty and a life-saving, refreshing dessert in summer. We don't know if we should have said drink. But if you went to the locality in the summer, you should definitely taste it.
