OUR LOCAL DISHES - AEGEAN REGION 17.08.2015
Turkish Cuisine has a wide range of tastes such as olive oil dishes, kebabs, dishes with meat, pastry, soups, salads, desserts types and such kind of foods.
The basis of Aegean Cuisine, which has a food culture inherited increasingly from generation to generation, is formed by olive and olive oil and with its delicious grass types, Aegean Cuisine is also defined as “Green Cuisine”. As well as grasses and olive oil dishes, different kinds of pastry such as lokma tatlısı - sweet dumplings, höşmerim - a sweet made of unsalted cheese, arabaşı - a kind of spicy chicken soup, keşkek - a dish of mutton or chicken and coursely ground wheat, kıymalı bulgurlu yaprak sarma - minced stuffed grape leaves with bulgur, güveç - casserole, çömlek eti - kebab en cocotte, patlıcan böreği - pastry with eggplant, soğan böreği - pastry with onion and yahniler - stews, dishes made by bulgur, tarhana - soup with dried yoghurt and dessert types are also outstanding dish types of Aegean Cuisine.
Four valuable commemorative blocks and a first day cover prepared by using the visuals of “Çökertme Kebabı - Sliced Steak Served on a Bed of Finger Fried Potatoes”, “Black-Eyed Pea”, “Sinkonta” and “Şevket-i Bostan”,which are among the most delicious tastes of Aegean Cuisine, were put into circulation by PTT on 17.08.2015.
Tag: Turkish stamps, local dishes, food stamps, aegean region, stamps, stamp, turkey stamp, ptt, aegean cuisine
