Meat Used in Turkish Cuisine and Preparation of Meat Dishes and Their Evaluation in Terms of Health

Abstract

Since ancient ages Turkish people likes to eat meat dishes. Mostly mutton was used in
meat dishes in Seljuk and Ottoman periods. Additionally it is also known that the meats of
goat, chicken, duck, pigeon, rabbit etc. was also consumed. The selection, butchery and
cooking of the animal to be consumed was based on Islamic rules. During Ottoman era
especially court kitchen became diversified due to discovered places and cultures. Meat
dishes prevailed from past to today are stew, kebab, meatball, chawarma, chop etc.
Preferred meat types and meat dishes in Turkish cuisine, the changes occured in these
meat types and meat dishes over time and the possible causes of these changes are tried to
be emphasized in this study. Since ancient ages Turkish people likes to eat meat dishes. In
this review meat types preferred in Turkish cuisine culture and changes occurred in these
meat dishes in the course of time and their evaluation in terms of nourishment and health
is evaluated.