Turkish breakfast | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Turkish breakfast
00:02:19 1 History
00:02:28 2 Culinary customs
00:02:37 2.1 Breakfast
00:03:24 2.2 Homemade food
00:04:14 2.3 Restaurants
00:04:57 2.4 Summer cuisine
00:05:32 2.5 Key ingredients
00:06:20 2.6 Oils and fats
00:06:46 2.7 Fruit
00:07:46 2.8 Meats
00:08:54 3 Dishes and foods
00:09:04 3.1 Dairy products
00:09:56 3.1.1 Cheeses
00:13:37 3.2 Soups
00:14:20 3.3 Bread
00:14:59 3.4 Pastries
00:17:31 3.5 Pilav and pasta
00:17:40 3.6 Vegetarian dishes
00:17:49 3.6.1 Vegetable dishes
00:21:01 3.7 Egg dishes
00:21:41 3.8 Meze and salads
00:25:48 3.9 Dolma and sarma
00:28:11 3.10 Meat dishes
00:32:29 3.10.1 Kebabs
00:37:56 3.10.2 Fish
00:39:57 3.11 Desserts
00:45:21 3.12 Street food
00:46:00 4 Beverages
00:46:09 4.1 Alcoholic beverages
00:48:24 4.2 Non-alcoholic beverages
00:50:24 4.3 Related cuisines
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı (especially from Kayseri) and gözleme. Food names directly cognate with mantı are found also in Chinese (mantou or steamed bun) and Korean cuisine (mandu).
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.
Turkish Cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Turkish Cuisine
00:02:19 1 History
00:02:28 2 Culinary customs
00:02:37 2.1 Breakfast
00:03:24 2.2 Homemade food
00:04:14 2.3 Restaurants
00:04:57 2.4 Summer cuisine
00:05:32 2.5 Key ingredients
00:06:20 2.6 Oils and fats
00:06:46 2.7 Fruit
00:07:46 2.8 Meats
00:08:54 3 Dishes and foods
00:09:04 3.1 Dairy products
00:09:56 3.1.1 Cheeses
00:13:37 3.2 Soups
00:14:20 3.3 Bread
00:14:59 3.4 Pastries
00:17:31 3.5 Pilav and pasta
00:17:40 3.6 Vegetarian dishes
00:17:49 3.6.1 Vegetable dishes
00:21:01 3.7 Egg dishes
00:21:41 3.8 Meze and salads
00:25:48 3.9 Dolma and sarma
00:28:11 3.10 Meat dishes
00:32:29 3.10.1 Kebabs
00:37:56 3.10.2 Fish
00:39:57 3.11 Desserts
00:45:21 3.12 Street food
00:46:00 4 Beverages
00:46:09 4.1 Alcoholic beverages
00:48:24 4.2 Non-alcoholic beverages
00:50:24 4.3 Related cuisines
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı (especially from Kayseri) and gözleme. Food names directly cognate with mantı are found also in Chinese (mantou or steamed bun) and Korean cuisine (mandu).
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.