Sitting at a historical crossroad, Turkey became a melting pot of cultures, and... culinary traditions! For centuries, Turkish culinary masters fused, and relentlessly refined eastern and western recipes,
THE STORY OF TURKISH FOOD: A PROLOGUE
A practical-minded child watching Mother cook "stuffed grape leaves" on a lazy, gray winter day is bound to wonder: who on earth discovered this peculiar combination of sautéed rice, pine-nuts, currants, spices, herbs and all tightly wrapped in grape leaves all exactly half an inch thick and stacked-up on an oval serving plate decorated with lemon wedges? How was it possible to transform this humble vegetable to such heights of fashion and delicacy with so few additional ingredients? And, how can such a yummy dish possibly also be good for one?
TURKISH WINES AND RAKI
Turkey has more than 1200-1500 named grape varities of which 600-800 are genetically different. There are around 30 outstanding wine grape varieties among all these types.