The first and only Turkish restaurant in all of Thailand has opened in Pattaya. It is called . . . . . . “A La Turca Turkish Restauant.”
It was during the rise of the Ottoman Empire, (1453-1909) which at its height (1453-1650) extended into Eastern Europe, Egypt and Inner Asia, that the genius of Turkish cooking had its greatest influence. Centuries of Ottoman Empire rule helped to spread Turkish cuisine and ingredients into Eastern Europe and throughout the Middle East. Many well-know recipes show an influence from Turkish cuisine; yogurt salads, fish in olive oil, stuffed vegetables and vine leaves and syrupy filo dough desserts.
Turkish food is regarded as one of the world’s great cuisines. Today, travelers are discovering Turkey and dining well. The Mediterranean diet is considered a healthy diet to follow. “Everybody loves Turkish food.”
Dinners will most commonly start with mezeler, (singular, mezze) or appetizers. Mezeler are Turkish specialties, showing off the originality and skill of a restaurant. Roasted pureed eggplant, fine chopped salads, miniature filled pasta called “manti,’ pepper and turnip pickles, mackerel stuffed with pilaf, sardines rolled in grape leaves and “kofte,” spiced lamb meatballs, all tantalize the diner.
One unique specialty of Turkish cuisine is the “zeytinagli” or olive oil course. Foods such as peppers or tomatoes are prepared with olive oil. These are typically served at room temperature.
Raki, an anise liqueur is the national drink of turkey. It can only be concluded that the evolution of this glorious cuisine is not an accident. Similar to other grand cuisines of the world, it is a result of the combination of three key elements. A nurturing environment is irreplaceable. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation. The legacy of an Imperial Kitchen is inescapable. Hundreds of cooks specializing in different types of dishes, all eager to please the Royal palate, no doubt had their influence in perfecting the cuisine, as we know it today.
The Palace Kitchen, supported by a complex social organization, a vibrant urban life, specialization of labor, trade and total control of the Spice Road, reflected the culmination of wealth and the flourishing of culture in the capital of a mighty Empire. The Influence of the longevity of a social organization should not be taken lightly. The Turkish State of Anatolia is a millenium old and so, naturally, is the cuisine. Time is of the essence; as Ibn'i Haldun wrote, “The religion of the King, in time, becomes that of the people,” which holds for the King’s food. Thus, the reign of the Ottoman Dynasty during 600 years and seamless cultural transition into the present day of modern Turkey, led to the evolution of a grand cuisine through differentiation, refinement and perfection of dishes, as well as their sequence and combination of meals.
Turkish cuisine owes its development and survival to this day to the particular culinary expertise, which the Palace, the grand houses and the numerous associations of cooks and confectioners passed on from generation to generation. The Turkish saying “Never mind what you ate and drank, tell me where you have been and what you have seen,” shows it was considered bad manners to talk about food and this is why there is little culinary literature in Turkish.
In Turkey, despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends at home and in taverns and restaurants is part of special occasions.
Similar to the Spanish tapas, “meze” is the general category of dishes that are brought in small quantities to start the meal. These are eaten, along with wine or more likely with “raki,” the anise flavored national drink of Turks, sometimes referred to as “lion’s mil,’ for a few hours until the main course is served.
Do not dismiss the dish saying that it is just simply food. The blessed thing is an entire civilization in itself!”
So, my friend, where can this culinary heaven be located? It is in the Market Shopping Plaza at - “A La Turca Turkish Restaurant,” which is across the street for Alcazar on 2nd road. See the ad in this paper. They open at noon.
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