The taste of Turkey
As the one and only culinary arts academy of Turkey, we welcome you to explore the exciting traditional tastes from different regions and cultures of Turkey. Each taste reflects a different culture embracing the local ingredients, people and history.
Fried Rosette, dipped in syrupMSA The Culinary Arts Academy of İstanbul
#1: Fried Rosette (Demir Tatlısı)
The ancient dish "Demir Tatlısı" was first made in Erzurum and has recently been revived. It is a typical homemade dessert which can’t be found in restaurants. Each family decorates it differently and usually includes the family crest. It is dipped in syrup for frying.
Stuffed Caul Fat with Rice and LiversMSA The Culinary Arts Academy of İstanbul
#2: Stuffed Caul Fat with Rice and Livers (Ciğer Sarma)
"Ciğer Sarma" is a typical Thracian dish and came to Turkey from Edirne. It is served during the Hıdırellez Festival which marks the arrival of spring. Cooking and serving Ciğer Sarma can even indicate one's status. It includes rice, beans, cheese and vegetables.
Stuffed Chard Leaves with Ground MeatMSA The Culinary Arts Academy of İstanbul
#3:Stuffed Chard Leaves with Ground Meat (Etli Yaprak Sarma)
"Sarma" is considered as technique in the Ottoman Empire. It’s not produced as a new dish, but as a result of adapting an existing dish with different techniques. "Yaprak Sarma" was eaten hot or cold by resting overnight. This old tradition has been preserved until the present.
Pilav with Blacksea AnchoviesMSA The Culinary Arts Academy of İstanbul
#4: Rice with Blacksea Anchovies (Hamsili Pilav)
The first recipe for the "Hamsili Pilav" was found in a treatise which written in 1764. Anchovy fish is a very important symbol of the Black Sea region. Hamsili Pilav is mostly consumed in the Black Sea Region.
Gooey Polenta with Lots of CheeseMSA The Culinary Arts Academy of İstanbul
#6: Gooey Polenta with Lots of Cheese (Muhlama)
"Muhlama" is one of the most famous dishes in the Eastern Black Sea cuisine. It includes butter, cheese and corn flour which are locally sourced, and it is easy to prepare.
Kataifi PastryMSA The Culinary Arts Academy of İstanbul
#5: Kataifi Pastry (Kadayıf)
"Kadayıf" was a desert that had given in soup kitchens during the Seljuk and Anatolian Principalities. It was among the Sultan's preferences according to the kitchen book "Beray Hassa". It is mostly consumed as a dessert in the Balkans, Turkey and the Middle East.
Semolina Cake in Syrup.MSA The Culinary Arts Academy of İstanbul
#7: Semolina Cake in Syrup (Revani)
Revani is an Ottoman dessert that invented by the palace chefs in honor of the conquest of Revan in 1635. That's why it's called "Revani". There is a recipe for revani in Melceü't-Tabbâhîn, the first printed cookbook in Turkish history.
Kebap with YoghurtMSA The Culinary Arts Academy of İstanbul
#8: Kebab with Yoghurt (Yoğurtlu Kebap)
Kebab means meat cooked directly over the fire or in a pot without water. Turkish kebab has some slight differences compared to Middle East Kebap. "Yoğurtlu Kebab" brings together two major products of the Turkish Cuisine, kebab, and yoghurt.
Bulghur Meatball Soup with Spicy Brown ButterMSA The Culinary Arts Academy of İstanbul
#9: Bulghur Meatball Soup with Spicy Brown Butter (Yuvalama)
"Yuvalama" is a typical soup in the Gaziantep cuisine. It’s eaten for breakfast on the first day of the Ramadan Feast. The meatballs are in the size of peas which requires skills to make. These meatballs takes long time to prepare.
