ABOUT ME

Welcome to Akaydin's Kitchen. My name is Serap Akaydın. You will find a host of Turkish Food Recipes for breakfast, luch, dinner, appetizers. I hope that you will enjoy with these recipes. In my opinion, healthy eating is about balance.We need to eat from all food little by little to get that balance. You will also find recipes for desserts, cakes, cookies and more too. I would like to present you how easy and enjoyable to cook healthy, nourishing, delicious foods with seasonal vegetables, ingredients. The ingredients I use in my recipes are healthy, free from excess use fat and sugar. My aim is to offer you recipes that you can easily make and will want to cook over and over.

I have explained all my recipes by showing step by step with photos. With that way, you can easily follow and cook it without having any confusion. The pictures are original and belong to me.

You can contact with me: akaydin.serap@gmail.com

Follow me  Pinterest     Facebook   İnstagram   Twitter

About Turkish Cuisine

I would like to share briefly about history of Turkish Cuisine. So you can get some idea about Turkish foods. The geographical location of Turkey, civilizations established relations in history. And so the new perspectives of eating and drinking brought by two great empires. It has decisive effects on the diversity of Turkish cuisine culture. The original host of effects of local cuisine rooted in Turkey and has a versatile culinary culture.While the nutrition system shaped by meat and fermented dairy products in Central Asia has these effects on Anatolia; on the other side depending on the agriculture developing in Mesopotamia, it has determined Anatolian Cuisine, which is diversified with vegetables and fruits with the effect of Aegean and Mediterranean, and reflected to the present day.

Especially wheat products are one of the distinctive features of Turkish Cuisine. The type of bread prepared from wheat flour, the variety of flour and dough foods attract attention. The use of wheat products such as bulgur, couscous, split , firik in our kitchen is common in all regions, especially in the Mediterranean and the South. Meals and foods obtained by combining wheat products with various legumes and vegetables are consumed intensely.

In Turkey where weeds are used in different ways, we see that all kinds of edible herbs, roots, mushrooms and fruits are used, and this usage is continued in oor other regions by evaluating the the opportunities offered by the geography besides Agean and Mediterranean regions.

Also you can see a lot many grape sourced products such as molasses, fruit pulp, syrup, , sherbet etc. in almost every region.

As for the seasonings; although the spice varieties are few in the overall structure of our kitchen, wee see that the variety and usage rate increase in our Eastern Mediterranean and Southern regions.

You will also see often use of milk and dairy products in our food ,beverage and beverage types draws attention.

Enjoy and Comment