Sumac
Sumac is the dried and powdered fruit of a tree native to the Anatolian Peninsula. When powdered, it has a lovely burgundy colour and makes food a slightly spicy and lemony flavour. It can also bring rich acidity to a dish which makes your mouth watery.Usually, it’s sprinkled on grilled meat, fish dumplings with yogurt, some salads and kebabs. When eating in Turkish restaurant sumac put in small bowls is often placed on the table as the main condiment
Yogurt
Yogurt is an important ingredient to add acidity, creaminess, and tartness to any dish in Turkish food. It can be consumed either plain or as a side dish for any traditional Turkish meal like soups and sweets. The most popular way of consuming yogurt in Turkey includes having some fresh yogurt on the side with your meal like having “ayran”, a traditional drink containing a cold yogurt mixed with salt mint. This drink is a must-try if you make a visit to Turkey.
Mint
Turkish food that features mint makes lamb, mutton, poultry, fish as well as salad taste surprisingly better when added to it. Cacik, another turkish dish, is a refreshing companion for meat courses including yogurt, mint and water and diced cucumbers
Grape and Pomegranate Molasses
In the past, Turks used grape molasses or honey to sweeten their sweets before sugar became available. It is also called pekmez, a sweet and thick liquid made by boiling and concentrating grapes and known as one of the important sweets in Turkish traditional diet and tastes for milenia.
Pomegranate molasses, one of the precious ingredients, brings acidity and a hint of sweetness to any dish. It is used to finish slow braise of lamb and add it to stuffed vegetables or to replace vinegar in a salad dressing.
Tahini
Tahini is a condiment made from ground sesame seeds. It’s popular in many cuisines like Lebanese, Armenian, Iranian, Greek and Israeli.
In Turkey, a dish called “tahin-pekmez” is made by mixing tahini with pomegranate molasses. Contained with its high-caloric number, It is normally served for breakfast as a spread with Turkish and Arabic bread. Tahin-pekmez is consumed as a dessert after meals and in some other Turkish foods like doughs, pie recipes, sauces and fillings.
Turkish cuisine has been a great magnet for those who travel in finding food adventures. Its variety and history offer such material for life-long study and experience.
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