I am extremely grateful that you have extended a helping hand to the people affected by the earthquake in Kahramanmaras and other parts of Anatolia by purchasing Anadolu Box. Thank you!
As you may know, on February 6, 2023, at 4.17 am, one of the most devastating disasters of the century occurred. The earthquakes have affected 11 beautiful cities of Türkiye, and we are deeply saddened by the loss of life and the damage caused. We are ashamed of what we have..food, warmth, laughter, even the ability to look and see.
Anatolia is the first settlement in the history of humanity and the land where gastronomy was born. When we think of Turkish cuisine, a great majority of the dishes come from Anatolian cuisine and particularly from these 11 cities. I have collected lots of memories with these foods, and they have brought me great happiness. I want you to taste them, feel happy like me, feel the lives in these cities where they originated from and don't forget them.
In this box, I would like to share the great tastes I could find from these historic 11 cities of Türkiye. I hope you enjoy the flavours and the stories behind each dish.
I believe that we should show our gratitude to the lands where these tastes were born and heal the wounds together. That's why all the profit obtained from this box will go to the earthquake zone. It will be a long journey, but we will always remember and heal together.
Thank you once again for your support.
We have the power to make a difference! Please spread the word far and wide, whether it's through social media, word of mouth, or any other means available to you.
Let us embrace each other with all our love and may we have beautiful days filled with memories to cherish.
Anadolu Box content
Adana
Salgam : Unique and tangy drink from Adana, Turkey, made from fermented black carrots, turnips, garlic, and spices. Legend has it that it was created by a street vendor who mixed together leftover vegetables and discovered its delicious taste. It has become a staple of Turkish cuisine and a symbol of the country's rich culinary heritage.
Adiyaman
Cigkofte : It is a traditional Turkish dish made by mixing raw meat with fine bulgur, tomatoes paste, spices and vegetables. It is usually served with fresh lettuce leaves, mint, parsley and lemon wedges. While it used to be made with raw meat, it is now made without meat for health reasons. It is a popular flavor of Turkish cuisine, which is loved around the world.
Diyarbakir
Diyarbakir Corek : It is a celebratory pastry made especially on holidays and special occasions. It is made by adding milk, eggs, oil, mayana (fennel), mahleb and black cumin to a leavened dough. Its smell and taste are unforgettable.
Elazig
Orcik : It is also known as walnut sausage. It is a candle-shaped dessert that is a part of Anatolian cuisine. Flour is added to the boiled grape juice and after it reaches a thick consistency, the walnuts are dipped on a string. It is kept in the sun to dry. It is a traditional dessert consumed especially during Ramadan and holidays. The string inside should be removed before eating.
Gaziantep
Baklava with pistachio : It is one of the most famous desserts in the world. Baklava was registered as a Turkish dessert by the European Union Commission in 2013. Made from thin phyllo, cream with semolina, plain oil and pistachios, this dessert is a wonderful dessert with an unforgettable taste with its sherbet and 40 layers of crispy phyllo dough.
Hatay
Green olives : It is a centuries-old Hatay flavor that is tasted by keeping small green olives grown in Hatay and carefully collected in water mixed with wood ash for a day, then washed and kept in salt water. Also known as ashy green olives.
Kahramanmaras
İcli kofte : It requires skill to make. Ground beef, onion, oil and spices are roasted together. It is then filled into a dough prepared with bulgur and fried. It is a traditional dish with a long history.
Kilis
Kilis Karasi black raisins : Due to its growth in arid climate, its sugar content higher than grapes. It contains many vitamins and has many health benefits. It is seedless. It is consumed as a natural and healthy snack or in desserts and cakes.
Malatya
Dried apricots : It is a fruit that has been grown in this region since 2500 years ago. Malatya Apricot is a product of Malatya with geographical indication. While apricots grown in other places are generally suitable for table consumption, Malatya apricots are suitable for drying with their less watery structure due to the climate in which they are grown. It has many health benefits. Especially to the digestive system.
Osmaniye
Salted peanuts : It is prepared by roasting with flour, water, salt and lemon salt. The pistachios grown in Osmaniye have a unique intense and very delicious taste. It is a food rich in protein and fat.
Sanliurfa
isot pepper : It is a spice obtained by removing the seeds of a pepper species native to Şanlıurfa and drying it in the sun. It has a bitter taste with incense and earthy aromas. It is a must for cig kofte. It is used in many places from lahmacun to salads, from omelettes to pot dishes.
Treats
Gaziantep bread : It is the geographical indication product of Gaziantep. Also known as pita bread. It is prepared by baking a dough consisting of flour, water, salt and yeast in the oven.
Lahmacun : It is a dish made by spreading the stuff prepared with minced meat, parsley, onion, garlic, black pepper and isot (red pepper) on a thinly rolled dough and then cooking it in the oven. It is one of the most famous Anatolian flavors that can be found in many pita and kebab restaurants.
Maras Corek : It is a salty cookie made especially during holidays in Kahramanmaraş. Mahleb and black cumin are used in its production. It is a flavor that does not go stale for a long time. When consumed with tea, it leaves an unforgettable taste on the palate.
Salad : Salad is consumed with every meal in Anatolia. There are many types of salads. Especially in almost every salad, tomatoes, onions, parsley, olive oil, lemon juice and spices are used.
Olive Oil with Zahter : It consists of mixing olive oil produced in Hatay with zahter spice for breakfast. It is used as an appetizer as a starter in meals. Bread dipped in it is soaked with olive oil with zahter and consumed. Breakfast zahter spice contains many nutrients such as sesame, thyme, coriander, salt, sweet powdered red pepper, cumin, mint, garlic powder, onion powder, fennel, basil, ground chickpeas.
Turkish tea : Black tea is consumed after meals or with desserts in Anatolia. Offering tea is a part of Anatolian culture. Tea can be served when you go to a restaurant or in a house where you go for a visit, or even in a shop you enter for shopping. It is usually served in small glasses called "ince belli" (thin waist).
My tasting advice
When you open the box, you will see packages 1 and 2.
In the package number 1, there are delicacies that will be on the main course plate.
There are sweet and snack flavors in the package number 2.
If you follow these steps while tasting these flavors, you will get the most delicious experience.
First of all, put the products out of the box on the plates as in the picture and make them ready to eat.
For the main dish:
- Put the sliced lemon, Çiğ Köfte and İcli Kofte on a large serving plate.
- Take the lahmacun out of its bag and if you like it crispy, you can heat it in a preheated oven at 180 degrees for 3 minutes. For easy eating, cut the lahmacun into slices and add it to a large serving plate.
- Put the Olive Oil with Zahter in a small and deep bowl.
- Put the salad in a bowl.
- Put the Hatay olives in a bowl.
- Put the isot pepper in a bowl.
- Slice the Antep bread and, if you wish, heat it in a preheated oven at 180 degrees for 3 minutes.
- Put the Şalgam in a glass.
While eating the main meal, you can follow a path like this:
- Start by dipping the Antep bread in olive oil with zahter.
- Try the olives.
- Squeeze lemon on the Cig kofte . Pour some of the pomegranate syrup and hot sauce from the box on top and enjoy its taste. Sip on your Şalgam.
- Taste your İcli kofte and sip your Şalgam. Take a spoonful of your salad, too.
- Squeeze lemon onto Lahmacun and sprinkle Isot pepper on top and taste like that. Sip on your Şalgam and continue eating with the salad.
- If you wish, you can dip your bread or Diyarbakir pastry on the snack plate in the last remaining salad juice and evaluate it.
- If you want to finish with dessert, it's time to eat the baklava in the dessert and snack plate.
For the dessert and snack plate:
- Put the baklavas on a small plate.
- Put the salted peanuts, raisins, dried apricots and Orcik in separate bowls.
- Put the Maraş Corek on a small plate.
- Put the Diyarbakir Corek on a small plate.
- Put your Turkish tea in a glass with hot water and let it brew for at least 3 minutes and then remove the bag.
Recommendations for the Dessert and Snack plate:
Salty to start
- Taste the Maraş Corek and sip your tea
- Check out the taste of Diyarbakir Corek.
- Taste the salted peanuts.
- If you haven't eaten your baklava with the main course, now is the time to eat it. Don't forget to sip your Turkish tea with it.
- Remove the string in Orcik (Walnut Sausage) and taste this delicious taste..
- Sip your tea while tasting dried apricots and raisins.
Spread your experience over time.
Feel and enjoy Anatolia.