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6 HEALTH AND LABORATORY MAGAZINE

HAVE YOU EVER TRIED

TURKISH CUISINE?

Every country has a delight both the eyes and Aegean cuisine is nature’s Central Anatolia: Meals From Ottoman-style lamb
language. In Türkiye, that the palate. gentle touch. The simplicity Baked in the Chest of the tandır to Edirne’s fried
language often speaks yet depth of artichokes Steppe liver, from delicate stuffed
from a plate—when the To sit at an Antep table is braised in olive oil, the vine leaves to the pilafs of
bottom of a copper pan is to engage not only with delicacy of stuffed zucchini Istanbul, the cuisine reflects
scraped or bread is baked food, but with history and blossoms picked at dawn— a fusion of cultures.
on the stone of an old human connection. these are signs of love and
oven. Because in Türkiye, care. Bursa’s famed Iskender
food doesn’t merely satisfy The Black Sea: A Thousand kebab or Tekirdağ’s savory
hunger; it tells stories, Faces of Anchovy Knowing your herbs here is köfte—each tells a different
reveals geography, and part of the culture: radika, story.
touches the soul. cibez, wild radish greens...
When these greens meet In Central Anatolia, meals Final Note:
In this piece, I’m taking you olive oil, they form not are modest but deeply
on more than just a culinary only a healthy meal but an satisfying. A freshly baked Turkish cuisine is not
journey. We’re traveling emotional bond with the etli ekmek fills the streets just local—it’s universal.
into the heart of culture, table. with its scent. Mantı— Because behind every
history, and the rich flavors Kayseri’s handmade dish lies a story, and within
that rise from Anatolia’s The Aegean is dumplings—are each a tiny every recipe, a memory.
fertile soil. If you’re ready, The Black Sea table is as remembered not for masterpiece, topped with
let’s begin with the varied as its waves. On one its lightness, but for its garlicky yogurt and drizzled Those who visit these
comforting aroma of soup side, anchovy rice; on the elegance in simplicity. butter, transforming into lands don’t just see and
rising in the steam. other, hearty cornbread. edible art. walk—they taste, smell, and
Each dish is distinct, each Eastern Anatolia: The share. At the table begins
Gaziantep: The Capital of with its own identity. Silent Strength of Meat and Soup is essential here: acquaintance; sometimes
Fire and Flavor Spice tarhana, cracked wheat, a coffee sparks friendship,
While crispy fried anchovies yogurt-based broths… sometimes a soup offers
dance in a hot pan, collard Each one feels like a warm healing.
green rolls simmer with embrace from home.
quiet strength. Mıhlama (or In Türkiye, food is not
kuymak), where cornmeal Here, food is grace in just nourishment—it’s
and melted butter unite simplicity. a narrative. And this
with cheese, represents not narrative is an open
just a regional breakfast, Marmara: A Table of invitation to travelers from
but the essence of the Eastern Anatolian food Transitions and Encounters every corner of the world.
The cuisine of Antep is Black Sea spirit. speaks less but says more.
a treasure protected A slow-roasted lamb from
by UNESCO. Here, a Food here is an identity— a tandır oven or a smoky
kebab is not just meat reflecting stormy seas and cağ kebab doesn’t just fill
meeting fire—it is patience, patient hearts. the belly—it leaves a lasting
craftsmanship, and culture impression.
on a skewer. The Aegean: A Song of
Olive Oil Mornings start with Kars’s
Ali Nazik, with its smoky aged gruyère cheese, while
eggplant mingling with cool in Erzurum, thin flatbread From the royal kitchens of
yogurt and crowned with holds fresh tulum cheese. Istanbul to rustic village
sautéed lamb, becomes a breakfasts of Thrace,
masterpiece. The cuisine here, like the Marmara’s cuisine carries
people, is dignified and the richness of crossroads.
Pistachio kebabs and strong.
golden-layered baklava