Turkish Pilavlar, Rice, Pilafs

Turkish Pilavlar / Reis (Pilafs) Culture

Pilaf (Reis) is one of the ritual types of Turkish cuisine. protects up to date on daily meals of rice in Turkey ceremonial meal if prepared with different food products rice” is called, it is the first that comes to mind and rice has always been a special status. In order to define other types of rice, names such as “bulgur pilaf”, “forged pilaf”, “couscous pilaf” are used. Rice has been the mainstay of the peoples of the vast geography extending from the Far East and Southeast Asia to India. The priority of agricultural production in Anatolia is based on wheat which is accepted as a sacred food. Rice varieties prepared with bulgur obtained from wheat have an important place in nutrition tradition. Bulgur, one of the original types of Turkish Cuisine, is made of hard wheat with abundant gluten. The construction technique is based on the drying of the wheat in the sun after being boiled and boiled twice as much water as the wheat, along with the husk. Turkey’s long-standing and rich nutritional value as having used this product or as supplementary material of rice dishes. Rice can be made with other wheat products such as firikle and foods such as couscous and noodle.

One of the indispensable ingredients of rich Asian cuisine. According to the participants; You can choose from minced meat, cheese, parsley cheese, spinach, potatoes, aubergines, zucchini, roasted chicken. In contrast, pastry recipes are quite numerous. According to their form and structure; Water pastry, arm pastries, puff pastry, Cheese pastry, puff pastry, cup pastry, Burmese pastry, thin pastry, pastries, Rubber pastry, Onion pastry, Baked bakery, Dumplings, Paçanga pastries, Tray pastry, Milk pastry, Amulet pastry, Sweet chestnuts, Traber pastry, Dry pastry, Roll pastry, Chickpea pastry, Leek pastry, Spread pastry, sawdust pastry, cigarette pastry, palace pastry is divided into types such as.

In Ottoman food culture, especially in the palace cuisine, the delicacies of rice are presented with ceremonial qualities. Rice; soups, meat and vegetable dishes, stuffed fruit and desserts are brought to the table after the meal is completed with rice. The same tradition is still under discussion today in some regions of Turkey. At the end of the meal, a large plate full of rice is brought to the table and takes the name of “talker” and symbolizes the end of the meal.