Turkish bread
With the recent rise of a phobia about eating too many carbohydrates and the trend toward dieting, bread is being eaten less and less. But this isn't the case in Turkish cuisine. There, bread is a staple, an essential part of every meal.
Turkey is one of the largest bread-consuming countries in the world, with each person consuming over 100 kilograms of bread annually. Considering that Turkey has a population of over 75 million, it's clear just how much bread they consume.
Bread is always eaten for breakfast, served with hot dishes for lunch and dinner, made into sandwiches, and also eaten with cheese, meat, and fried fish.
Sandwiches in Turkey are more reminiscent of Western sandwiches. They are most often purchased by working people who don't have time to sit in restaurants for long periods. Turks are very fond of flat bread, which can be used to wrap grilled meats and other foods.
It's no wonder that hundreds of large and small bakeries produce fresh bread every day, which is then distributed to supermarkets and stores across the country.
Classic Turkish Bread - White. It's made in the form of long loaves with tapered ends and a raised center. The crust of this bread should be thin and crisp, and the crumb white, moist, and porous.
Very popular loaves with sesame seeds, bagels called Simit and many other varieties of bakery products.
During the holy month of Ramadan, local bakeries sell a special flat bread called pide.
In large supermarkets you can find bread baked in nearby bakeries called "Ekmeyi toast", which translates as "grilled cheese sandwich bread." Grilled cheese sandwiches are a very popular appetizer in Turkey.
You can find the usual hamburgers and hot dogs in Turkish stores. There are also delicious breakfast flatbreads called bazlama.
Recently, "bread boutiques" have begun to appear in Turkish cities. These shops sell all kinds of bread, including high-fiber and gluten-free options, as well as bread from abroad.
Author of the article: Natalia Semenova "TopCook"
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