Here are some of the things that you can taste at Calgary Turkish Festival.
| Türk Kahvesi (Kahva) - Turkish Coffee|
Coffee was first introduced to Europe by an accident of war. In 1683, when the Turkish army fought a battle with the Austrian army, the Turks accidentally left sacks of coffee beans behind when they retreated from the gates of Vienna. The term "coffee" is derived from the Turkish word "kahve." In 1555, Coffee berries were eaten whole at first, or they were crushed, mixed with fat, and then eaten in Istanbul. Later on, a drink was made from the fermented pulp of the coffee berries. This new drink was given the name "the milk of chess players and thinkers."
The Turkish Coffee Maker, called "cezve" (jazva) has a wide bottom, a narrow neck, and a long handle. The Turkish Coffee Cup, called “fincan” (finjan), is very small, similar to espresso cups, with a serving size of about 2 liquid ounces. Turkish coffee uses the finest grind you can have. The coffee becomes more like a powder than anything else. Turkish coffee is famed for the way it is made. It is prepared in a cezve that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups.
Baklava is of Turkish origin and is the world's favourite Turkish Dessert. It's extremely delicious.
The word baklava entered English from Turkish; it is sometimes connected with the Arabic word for "bean" (/baqlah/), but Wehr's dictionary lists them as unrelated; the Arabic name is doubtless a borrowing from Turkish.
In Türkiye, Gaziantep is famous for its baklava and regarded there as its native city. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.
Turkish ladies make baklava for serving in special days such as feasts (religional days). However, Baklava could be found in lots of restaurant and dessert shops in Türkiye
The Turkish Döner Kebab was invented in Bursa, Türkiye in the 19th century. Döner kebab, shortly and commonly: döner is completely Turkish. Döner means "turning," and it refers to the way it is made. Turkish Döner is similar to Greek Gyros, Mexican Al Pastor and Middle Eastern Shawarma that were derived from Doner. It is made with lamb, chicken or beef.
Before taking its modern aspect, as mentioned in Ottoman Travelbooks of the 18th century, the döner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cağ Kebabı of the Eastern Turkish province of Erzurum.
To make Döner Kebab, slices of meat are placed on a tall vertical skewer, which turns in front of a source of heat. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The meat is sliced vertically. It is generally served in an oiled, fried piece of pita, rolled up with various salads and sauces.
| Gözleme (Gozleme) - Turkish Crepe|
Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac (saj) "griddle". They have less oil (depending on the method you are following) than many other versions. It can be called Turkish Crepe or Turkish Pancake.
You can stuff it with many different types of vegetables, or with pre-cooked ground beef if you prefer.
Gözleme varieties include:
* Spinach and Feta Cheese
* Ground beef
Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called 'sarma'. Sarma is derived from the Turkish verb sarmak which means to wrap. Other variants derive from the Turkish word for 'leaf', yaprak. In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak' (meaning leaf in Turkish)
One of the most ancient dishes in Turkish cuisine, mantı originated in Central Asia, and remains a staple food there. It is commonly served as a one-dish meal.
Mantı is small pastries filled with ground beef, similar to ravioli, but very small. Mantı, dumplings of dough filled with a special met mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika. This is a meal in itself as a Sunday lunch affair for the whole family, to be followed by an afternoon nap.
“Çaysız sohbet, aysız gök yüzü gibidir” (Conversations without tea are like a night sky without the moon)
-Folk saying from Sivas, Türkiye
While both Chinese and Indians claim that they first discovered the use and drink of Tea thousands of years ago. Turks evolved their own way of making and drinking the black tea (Çay in Turkish or Camellia Sinensis in Latin), which became a way of life for Turkish Culture. Wherever you go in Türkiye tea will be offered as a sign of friendship and hospitality, anywhere and any time, before or after any meal.
Turks prepare tea using a double tea pot. Water is boiled in the lower (larger) pot and the loose-leaf tea is steeped in the top (smaller) pot. This method allows each person to drink the tea as they desire: strong and steeped, or light with lots of water added. In central Anatolian towns such as Amasya, and in Eastern Türkiye, tea is prepared in a samovar. Turks prefer to drink tea in small tulip-shaped glasses. Though the origins of this shape are not known, the clear glass allows the drinker to appreciate the crimson color of the tea.
In 2004 Türkiye produced 205,500 tonnes of tea which made it one of the largest tea markets in the world. Furthermore, in 2004, Türkiye had the highest per capita tea consumption in the world, at 2.5 kg per person followed by the United Kingdom (2.1 kg per person)