Food And Beverage
"Drink only water,
but sometimes add a little wine to settle your stomach." So said the
Apostle Paul in a letter to his pupil Timothy.
The great, healthy significance of wine has been known for a long time.
The saliva glands in the mouth are stimulated and a sort of pre-digestion
initiated. The glands which produce the digestive juices and
fermentation In the digestive tract are stimulated. Wine expands the
blood vessels and promotes the cirulation, motor skills and has a
positive influence on the readiness of the stomach to break down food.
The bacteria retarding effect of organic acids in white wine is worth
mentioning, above all in those, which have carried out malic
fermentation after alcoholisation. With red wines the anti-bacterial
effect is achieved by the tannins more than through the alcohol. They
help to make the stomach lining and that of the large intestines. They
work as a thickener and thus delay the intake of alcohol by the blood.
In small amounts, wine works on our bodies like an elixir. It may seem
surprising that Turkey can offer good wine. The wines enjoy a worldwide
reputation since Near Asia (modern day Turkey) is not only the home of
many ancient civilisations, but also the home of wine-making. The
cultivated surface
(around 600,000 hectares)
is five times that of Bordeaux.
The best know wines are;
Sarafin, Doluca, Cavalier and Tekel.
You should try the
alcoholic drink Raki ( Aniseed schnapps ), which is diluted with ice-cold
water - thereby changing the colour. The drink is also known as "Lion’s
milk". "Meze" is a digestif and belongs to the ceremony of " Raki
Sofrasi", a traditional meal for friends and relations that lasts for
several hours apart from these, "Cay" (Tea) is offered everyday as well
as the world-famous Turkish coffee. For a refreshing, cold drink we
could recommend Ayran, made from yoghurt, water and salt.
Gourmets count Turkish
food amongst the most varied in the world. Did you know that Turkish
cooking is third in the world after Chinese and French?
In the course of the years, many recipes have appeared through the
influence of different cultures from generation to generation. Turkish
cooking is outstanding in quality because of the variety and simplicity
of its recipes.
The main component of any Turkish dish is lamb. Lamb kebabs grilled over
charcoal are known as ' Sis Kebab'. Another Turkish dish is 'Döner Kebab'
where lamb is taken from a vertical spit that turns in front of a hot
grill. The aubergine is a staple part of dishes from "Karniyarik" and "Hünkarbegendi"
to "Patlican Salad" and "Patlican Dolmasi". Another Turkish speciality
is Pilav, a rice dish.
Börek means filo pastry, which is filled with cheese or meat. Also worth
mentioning is the delicate, natural Turkish yoghurt. 'Dolma' are
vegetable or vine leaves which are served with green pepper and spiced
rice.
The main ingredient of Turkish recipes is time. This begins with
shopping for the ingredients in the colourful weekly bazaars, where you
will find fresh fruit and vegetables, as well as all kinds of different
spices.
Can you imagine coming to Turkey just for the food? Quite easily – if
you learn to appreciate Turkish cooking, whose secrets include the
freshest ingredients, careful preparation and harmonious juxtaposition
of flavours.
A wide choice of soups, starters, vegetable and meat dishes, flour
dishes and salads, not forgetting the expensive sweets and the
irresistible fruit on offer in restaurants, which are open around the
clock. The most delicious and freshest fish and other seafood await you
here in Turkey.
