Turkish Cuisine Through the Ages - The Republic Period

Seminar on Turkey’s Regional Culinary Cultures and Traditions was held at YESAM on February 29th, 2012.

Nevin Halici discussed “Turkish Cuisine through the Ages –The Republic Period” at YESAM (Culinary Arts Center). Following the presentation, participants sampled dishes from the early Republic period prepared by Ms. Halici.

Among the dishes sampled were:
Breads: Wheat, Corn and Rye
Yoğurt Çorbası -Yogurt Soup
Kremalı Kebap - Creamed Kebab
Havuç Turp Marul Salatası - Carrot, Radish and Lettuce Salad
Orgulu Pilav - Woven Pilaf Pie  
Zeytinyağlı Kereviz - Celery Root cooked in Olive Oil
Prenses Boregi - Cheese Pastry
Supangle - Chocolate Pudding (Soup Anglaise)
Limon Serbeti - Lemon Sherbet
Türk Kahvesi - Turkish Coffee 

In her presentation Ms. Halici highlighted influences of the Ottoman Reformation Era on Turkish Cuisine and discussed the impressions of Western cuisine on Turkish cooking during the early years of the Republic.

Lecture video is in Turkish.