Italy

Even though tiramis&ugrave; is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami s&ugrave;, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramis&ugrave; are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramis&ugrave; (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramis&ugrave; should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramis&ugrave; is widely thought to have been invented, has died.

Tiramisù

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called &ccedil;elem.

Lahmacun

Türkiye

Gıyma Kebap

Tavuk Kanat

El keşkek es un plato ceremonial turco tradicional elaborado con carne de cordero o pollo combinada con un guiso de trigo o cebada. El trigo o la cebada machacados se colocan en un bol, seguidos de una salsa hecha con mantequilla, caldo de carne y hojuelas de pimienta, mientras que la carne se coloca encima. Tradicionalmente, el keşkek se sirve como parte de las celebraciones de bodas y festividades religiosas en la región turca de Anatolia. En 2011, el plato pasó a formar parte del Patrimonio Cultural Inmaterial de la UNESCO de Turquía.

Keskek

La kelle paça çorbası es una sopa tradicional turca elaborada con vísceras como ingrediente principal. Se coloca la cabeza de oveja o de cabra en una olla con agua, cebollas y sal, y luego se cuece lentamente hasta que la carne se desprende de los huesos. A algunas personas les gusta añadir un roux de mantequilla y harina a la sopa, seguido de un huevo batido, ajo y jugo de limón. También se pueden incluir en la sopa cuello, lengua y sesos de cordero. Se recomienda servir la sopa con verduras y mucho pan crujiente como acompañamiento.

Kelle paça çorbası

El kebab de Patlıcanlı es un tipo tradicional de kebab originario de Turquía y es especialmente popular en Gaziantep, Adıyaman y Şanlıurfa. El plato suele prepararse con una combinación de berenjenas, tomates, ajo, pimientos morrones, carne picada (ternera o cordero), cebollas, pan rallado, sal, pimienta, comino, hojuelas de pimiento rojo, bicarbonato de sodio, pasta de tomate y aceite. Las berenjenas se cortan en rodajas y se colocan en un recipiente con agua con sal. La carne picada se mezcla con cebollas, ajo, pan rallado, condimentos y bicarbonato de sodio. La mezcla se forma en albóndigas que se colocan en brochetas con rodajas de berenjena alternadas. Los kebabs se cubren con una salsa que consiste en pasta de tomate, aceite, sal y pimienta. Se hornean en el horno con tomates, pimientos morrones y ajo durante aproximadamente una hora. Una vez listos, los kebabs de berenjena suelen servirse con arroz como acompañamiento. Otra opción es asarlos al fuego.

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