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| | History of Turkish Cuisine/Central Asian Era |
 | | Among those described as old Turkish dishes are tutmac (noodle soup), yufka (flattened bread), katmer (layered pastry), ekmek (bread), yoghurt, ayran, koumiss, corek (ring shaped bun), pekmez (a syrup made of boiled of grape juice and helva made with cornflour. |
 | | There are also some references to cooking in a pit dug in the earth, to grills and skewers and earthware cooking pots. |
 | | Yahni (stew), kebabs (food on skewers), togya corbasi (a soup made from wheat flour and yoghurt), clotted cream, yoghurt, cheese, milk, ayran, koumiss, and wine were all consumed in the Tales of Dede Korkut. |
| www.cs.utah.edu /~kagano/seljuk.htm (595 words) |
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