Shish Kebab Mediterranean Grill

Turkish cuisine is largely the heritage of Ottoman Cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan Cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of Western Europe.. Frequently used ingredients in Turkish specialities include: meat, eggplants, green peppers,onions,garlic, lentils, beans and tomatoes. Nuts, especially pistachios, pine nuts, almonds and walnuts,together with spices, have a special place in Turkish cuisine. Preferred spices and herbs include parsley,cumin, black pepper, paprika, mint,sumak and oregano. Eggplant has a special place in the Turkish cuisine. In a large number of side-dishes and main courses such as eggplant with sauce and eggplant puree prepared with cheese and traditionally served with lamb , eggplant is the major element. Turks have also developed a very rich variety of soups. One of the most common Turkish soup is the red lentil soup, other very common soups are chicken soup,yogurt soup(yayla). We have a wide variety of desserts like milk desserts made with rice, almond and pistachio and syrup desserts where the finished product is sweetened after cooking with a pre-made sugar syrup, such as the Turkish baklava and kunefe. Sarma which means to wrap in Turkish comprise two groups, those with meat that are eaten hot and those without meat and cooked with olive oil which are eaten cold. Stuffed grape leaves is a widely known example for the sarmas. There is also a great variety of traditional drinks. Tea is one of the most loved drinks in our country.Coffee was first raised in Arabia in the 15th century. It reached Turkey in the 16th century, and the brewing technique used here has become know the world over as Turkish coffee. Coffee is served plain, slightly sweet, medium sweet or sweet. With between 600 to 1200 indigenous grape varieties, there are numerous options that Turkish wine makers can pursue to make wine. Currently only 60 varieties are commercially cultivated.Wine growing and wine making are as old as mankind. Turkey (Asia Minor) has been growing grape sand making wines for nearly 4000 years! Only recently have they begun to export their fine selection of wines. With its wealth of climates, soils, vines and history of wine production, Turkey clearly has the quality. Raki a traditional alcoholic beverage flavoured with anise, is the usual drink with fish or kebabs.