In Turkey, a person could eat 199.6kg (440 lb) of bread per year which makes Turkey the highest bread consumption in the world. Ever wonder what breads they actually eat that makes them eat it every day with any dishes? Let’s take a look.
1. Yufka
Yufka is a type of traditional Turkish flatbread made from flour, water, salt, and olive oil. Typically, the unleavened dough is rolled with a rolling pin until it reaches a paper-thin consistency. Yufka is thought to be an earlier form of phyllo dough.It can be used to make a variety of Turkish pastries and is strong enough to hold all of the fillings for a shawarma sandwich.
2. Simit
Turkish simit is a curved bread that is commonly served with tea or ayran (salted yogurt drink) and eaten for breakfast with fruit preserves or in savoury combinations with cheese, pastrma (salt-cured beef), and fresh vegetables.Simit has been baked in Istanbul since the 1500s, and the name comes from the Arabic word samd, which means white bread or fine flour. The dough is similar to that of a bagel, except that instead of boiling, the proofed dough is shaped and dipped into fruit molasses with water before being baked with a coating of toasted sesame seeds on top.
3. Pita Bread
Pita bread is a round pocket bread that has been used in Eastern cuisine for over 4,000 years. It was originally made with a combination of fresh dough and dough that had been left to collect yeast. Pita is a simple flatbread that is simple to make, but the possibilities for stuffing, dipping, and wrapping it are nearly limitless.The bread is baked at high temperatures, causing the flat dough to expand quickly and form a steam-formed pocket on the inside. Pita is an excellent accompaniment to steaks, lamb, falafel, kebabs, or chicken, and it is traditionally served with hummus, tzatziki sauce, or tabouleh–if it is a thicker, single-layer, Greek-style pita baked in a stone floor oven.
4. Etli ekmek
Etli ekmek is a flavorful Turkish pizza-like dish from the city of Konya. The dish's name translates to "bread with meat." It's a thin, crispy flatbread made with flour, sugar, salt, yeast, and oil that's topped with ground beef and finely chopped onions, tomatoes, and peppers.Before baking, etli ekmek is sometimes topped with cheese. When the baking dish has turned golden brown, it is cut into smaller pieces and served while still warm. For the best experience, pair it with a glass of refreshing ayran.
5. Mısır ekmeği
Msr ekmei is a savoury Turkish cornbread that is especially popular in the country's Black Sea region. Because it is made without a raising agent, its texture is typically hard and dry. Shape the bread into circles, tubes, oblongs, or plaits.To enhance the flavours, you can add cheese, dill, sesame, poppy, and nigella seeds to the dough. Cornbread with sardines, baked in the dough, is a regional specialty. When made this way, the bread is typically eaten as a full meal with yogurt.
Are you ready to taste these pieces of bread in Turkish cuisine? Head to Sahan Mezopotamian Street Food to get these amazing and flavorful dishes.
Visit Us at
Sahan Mezopotamian Street Food
Instagram: sahan.mezopotamian
(02) 964 991 67
35-39 Auburn Road, AUBURN, NSW 2144, Australia
Source: tasteatlas, istanbulonfood
