Barbecue and seafood: two delicacies that must be tasted in Turkey

Joei June 21, 2022

5 min read

Some people say that the first place in the world that pays the most attention to eating is China, the second is France, and the third is Turkey; others say that Turkish cuisine is the French cuisine of the east. If you really want to feel the charm of Turkish cuisine, please taste the Turkish barbecue for yourself! Barbecue is the main way of eating for Turks. In their eyes, nothing can be baked, and nothing can be eaten without baking.

Barbecue is the main way of eating for Turks. In their eyes, nothing can be baked, and nothing can be eaten without baking. For example, barbecue cakes and Adana barbecue end rings, grilled lamb ribs, chicken chops, skewers, and grilled tomatoes, green peppers, and onions are countless.

The famous Turkish turn roast is to put pieces of lamb or chicken on iron skewers, press and compactor, turn and roast slowly, and cut off the cooked meat piece by piece with a sharp long knife, put it on fried rice or cakes, and then pour special tomato juice and olive oil. This is the mouth-watering Iskendel barbecue.

For barbecue in Turkey, don\'t miss the Ankara lamb chops. The lamb bones are greasy and roasted to a golden brown color. A bite is fat but not greasy, and the teeth and cheeks are fragrant.

To eat Turkish barbecue, you must be accompanied by yogurt to be authentic. Yogurt is not only nutritious, but also helps digestion. Few people know that the hometown of yogurt was originally Turkey. Yogurt can be used as a salad dressing in dishes, or it can be poured on barbecue. The most special thing is yogurt with salt, which has a unique taste and is suitable for all ages. It is really not to be missed.

When you come to Turkey, in addition to barbecue, the must-try delicacies, fish restaurants with different flavors are not to be missed by tourists. A good place to eat fish is the fish restaurants on both sides of the Bosphorus. Not only are the decorations exquisite, but the surrounding scenery is even more beautiful.

The fisherman\'s Restaurant and Poseidon (the god of the sea in ancient Greek mythology) restaurant in Istanbul are the main restaurants serving Turkish fish meals. The capital, Ankara, does not have the scenery of the Strait, which does not prevent the chefs there from creating high-end fish restaurants such as Terje, Yakamoz, and Darian.

Turkish seafood pays attention to freshness, and the fish is usually frozen quickly, which is called chilled. There is usually a table at the door of a fish restaurant, covered with ice cubes, with a variety of fish for diners to choose from. Perch, trout, yellow fish, shad, flounder, swordfish, small fish from the Black Sea and unique pot cover fish are all available; of course, there are prawns, squid and so on.

For dinner at the fish restaurant, fried shrimp and fried squid rings in butter are indispensable, and the delicious fish soup is also full of praise. Pan-fried small yellow fish, pan-fried flounder, freshly grilled sea bass, thick soup, stew, etc. Make people drool when they see it. The most recommended are grilled pot-covered fish and salt-coated fish. The lid of the fish is round and flat, the skin is rich in gum, and the taste is delicious.

Salt-wrapped fish generally use perch. First wrap the fish with a thick layer of salt and bake it in the fire. The whole process is at least 1 hour; after the roast is done, serve it up, pour alcohol, light it with a lighter, and let the flame come up. The atmosphere of the whole restaurant was vibrated. This is the most exciting part of eating this fish. Because the fish itself does not stick to fire, the fish is extremely tender.