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Introduction
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, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. Eggplant has a special place in the Turkish cuisine. In a large number of side-dishes, and main courses -such as eggplant salad and eggplant puree prepared with cheese and traditionally served with lamb stew eggplant is the major element.
Contrary to European and American culture, Turks most often eat foods cooked with water; so much so that 'sulu yemekâ? (foods with water) comprises a distinct category of dishes. Most vegetables and grains are cooked in water with ground or cubed meat and onions. Baby okra, vegetable casserole are some examples to these.
Turks have also developed a very rich variety of soups. A Turkish meal usually starts with a thin soup and are usually named after their main ingredient. Even today, soup is the preferred breakfast food in rural areas. One of the most common Turkish soup is the red lentil soup, other very common soups are yogurt soup, flour soup, tarhana and rice soups.
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke.
Meze is a selection of food served as the appetizer course lie:
Acili ezme - Spicy Mashed vegetables made of hot spicy freshly mashed tomato with onion and green herbs,
Patlican salatasi (eggplant salad),
Sigara Böregi (very thin dough layers stuffed with cheese),
Ã?oban salatasi (shepherd's salad),
Hummus (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice),
Piyaz (white bean salad with onion and vinegar) and
Içli köfte (Also known as oruk or kubbeh, can be served either as a meze or a main dish;
Bread is very much eaten in our country; it is a very common belief that one cannot leave the table satisfied if there is no bread.
Other bread-like products include
Lahmajoun (thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic,
A sweet pastry, Turkish baklava, which may be filled with walnuts, pistachios, other nuts or cream) is known the world over.
Pilaf, or pilav in Turkish, is one of those foods in Turkish cuisine possessed of a ritual quality. It has an important place in ceremonial meals as well as everyday cooking. Though pilaf is made from a variety of grains, the first to come to mind in Turkey is rice pilaf, which has always had a special status.
The other types are bulgur, cracked wheat and kuskus pilaf. Meat dishes and kebabs in particular, are always served with a pilaf.
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.
Side/accompanying dishes form such a rich category within Turkish cuisine that they could be addressed as a subject in themselves. The salads, mezzes (appetizers), cacik, and some greens do not only add variety to the main dishes, but are also complimentary to them. For example the vegetables, spices and greens eaten along with oily meat dishes serve to lighten the meal.
Sarma which means 'to wrapâ? 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.
Bordered on three sides by seas, crossed by great rivers and creeks and lakes, Turkey is practically a great nation of water. There are three main ways of preparing fish in Turkey: grilling, frying and steaming. All three are used in homes and restaurants, according to the type of fish and the season in which it is caught.
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.â? Coffee has become a 'lubricantâ? for conversation in Turkey, as shown by the saying: The heart desires neither coffee or a coffeehouseThe heart desires a companion, coffee is but the excuse. Coffee is served plain, slightly sweet, medium sweet or sweet.
With between 600 to 1200 indigenous grape varieties, there are numerous options that Turkish winemakers can pursue to make wine. Currently only 60 varieties are commercially cultivated. Vinegrowing and winemaking are as old as mankind. Turkey (Asia Minor) has been growing grapes and 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. Indigenous varieties such as the Crisp, white Narince, the fragrant Muskat or bold reds including the firmly structured Bogazkere and the punchier, meatier Okuzgozu are Turkey's answers to the many popular ones.
Raki, a traditional alcoholic beverage flavoured with anise, is the usual drink with meze, fish or kebabs.
Frequently used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, pine nuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. Eggplant has a special place in the Turkish cuisine. In a large number of side-dishes, and main courses -such as eggplant salad and eggplant puree prepared with cheese and traditionally served with lamb stew eggplant is the major element.
Contrary to European and American culture, Turks most often eat foods cooked with water; so much so that 'sulu yemekâ? (foods with water) comprises a distinct category of dishes. Most vegetables and grains are cooked in water with ground or cubed meat and onions. Baby okra, vegetable casserole are some examples to these.
Turks have also developed a very rich variety of soups. A Turkish meal usually starts with a thin soup and are usually named after their main ingredient. Even today, soup is the preferred breakfast food in rural areas. One of the most common Turkish soup is the red lentil soup, other very common soups are yogurt soup, flour soup, tarhana and rice soups.
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke.
Meze is a selection of food served as the appetizer course lie:
Acili ezme - Spicy Mashed vegetables made of hot spicy freshly mashed tomato with onion and green herbs,
Patlican salatasi (eggplant salad),
Sigara Böregi (very thin dough layers stuffed with cheese),
Ã?oban salatasi (shepherd's salad),
Hummus (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice),
Piyaz (white bean salad with onion and vinegar) and
Içli köfte (Also known as oruk or kubbeh, can be served either as a meze or a main dish;
Bread is very much eaten in our country; it is a very common belief that one cannot leave the table satisfied if there is no bread.
Other bread-like products include
Lahmajoun (thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic,
A sweet pastry, Turkish baklava, which may be filled with walnuts, pistachios, other nuts or cream) is known the world over.
Pilaf, or pilav in Turkish, is one of those foods in Turkish cuisine possessed of a ritual quality. It has an important place in ceremonial meals as well as everyday cooking. Though pilaf is made from a variety of grains, the first to come to mind in Turkey is rice pilaf, which has always had a special status.
The other types are bulgur, cracked wheat and kuskus pilaf. Meat dishes and kebabs in particular, are always served with a pilaf.
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.
Side/accompanying dishes form such a rich category within Turkish cuisine that they could be addressed as a subject in themselves. The salads, mezzes (appetizers), cacik, and some greens do not only add variety to the main dishes, but are also complimentary to them. For example the vegetables, spices and greens eaten along with oily meat dishes serve to lighten the meal.
Sarma which means 'to wrapâ? 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.
Bordered on three sides by seas, crossed by great rivers and creeks and lakes, Turkey is practically a great nation of water. There are three main ways of preparing fish in Turkey: grilling, frying and steaming. All three are used in homes and restaurants, according to the type of fish and the season in which it is caught.
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.â? Coffee has become a 'lubricantâ? for conversation in Turkey, as shown by the saying: The heart desires neither coffee or a coffeehouseThe heart desires a companion, coffee is but the excuse. Coffee is served plain, slightly sweet, medium sweet or sweet.
With between 600 to 1200 indigenous grape varieties, there are numerous options that Turkish winemakers can pursue to make wine. Currently only 60 varieties are commercially cultivated. Vinegrowing and winemaking are as old as mankind. Turkey (Asia Minor) has been growing grapes and 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. Indigenous varieties such as the Crisp, white Narince, the fragrant Muskat or bold reds including the firmly structured Bogazkere and the punchier, meatier Okuzgozu are Turkey's answers to the many popular ones.
Raki, a traditional alcoholic beverage flavoured with anise, is the usual drink with meze, fish or kebabs.
Contact Info
Address:
2637 Broadway
New York City
New York 10025
United States
New York City
New York 10025
United States
Tel:
212-665-9541
Fax:
212-665-9508
Website:
http://www.turkuazrestaurant.com/
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 12:00 | 23:00 | ||||
| Tuesday | Open | 12:00 | 23:00 | ||||
| Wednesday | Open | 12:00 | 23:00 | ||||
| Thursday | Open | 12:00 | 23:00 | ||||
| Friday | Open | 12:00 | 00:00 | ||||
| Saturday | Open | 12:00 | 00:00 | ||||
| Sunday | Open | 11:00 | 23:00 | ||||
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