Doğu Anadolu Yemekleri-Ciltli

Eastern Anatolia has a very rich cuisine under the influence of Turkmen, Kurdish, Armenian, Zaza, Azeri and Caucasian cultures. The main food sources are wheat and meat. But bread has a special place. It is fair to say that Eastern Anatolia is a tribute to bread. In houses with a tandoor, a large amount of yeast dough is rolled out thinly and cooked in the tandoor. The prepared bread is kept in a cloth. When it is ready to be eaten, it is sprinkled with water, kept in a cloth and warmed slightly. The simplest way to fill your stomach is to wrap something in phyllo bread and eat it. Most dishes prepared with water are poured onto crumbled dry bread and eaten. In fact, Arapgir's walnut juice, Eğin's egg tiride, and Kemah's chirpedo are all eaten this way.

Cağ kebab, stuffed meatballs, salted goose, stuffed kadayıf, stuffed cherry leaves, water pastry, hangel, hıngel, tatar pastry, kete, omaç halva, azeri pilafs, stuffed curd, kaysefe, murtuğa, büryan, avşor, analı kizlı, keledosh, Eastern Anatolia is a wealth with its stuffed stuffing and spicy ayran.
(From the Promotional Bulletin)



Number of Pages: 460

Year of Printing: 2015


Language: Turkish
Publisher: Alfa Publishing

First Print Year: 2015

Language Turkish