Paradise Corner Delft:
Turkish Restaurant
Paradise Corner Delft is an
ambitious Turkish
Restaurant serves Turkish Cuisine in Delft:
Address:Paradise Corner
Paradijspoort 6
2611MB Delft
Tel: 06 14648743
E-mail: info.paradisecorner@okidokidelft.nl
Opening Hours
Monday..........Closed
Tuesday.........10:00–02:00
Wednesday.....10:00–02:00
Thursday........10:00–02:00
Friday............10:00–02:00
Saturday........10:00–02:00
Sunday..........13:00–02:00
Turkish Cuisine
Turkish cuisine is the cuisine of
Turkey-Turkiye. It is largely the heritage of Ottoman Empire
cuisine, which can be described as a fusion and refinement of
Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern
European cuisines. Turkish cuisine has in turn influenced those and
other neighbouring cuisines, including those of Southeast Europe
(Balkans), Central Europe, and Western Europe. The Ottomans fused
various culinary traditions of their realm taking influences from
and influencing Mesopotamian cuisine, Greek cuisine, Levantine
cuisine, Egyptian cuisine, Balkan cuisine, along with traditional
Turkish elements from Central Asia (such as mantı, ayran, kaymak),
creating a vast array of specialities. Turkish cuisine also includes
dishes invented in the Ottoman palace kitchen.
Turkish cuisine varies across the country. The cooking of Istanbul,
Bursa, Izmir, and rest of the Anatolia region inherits many elements
of Ottoman court cuisine, including moderate use of spices, a
preference for rice over bulgur, koftes, and a wider availability of
vegetable stews (türlü), eggplant, stuffed dolmas and fish. The
cuisine of the Black Sea Region uses fish extensively, especially
the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine
of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is
famous for its variety of kebabs, mezes and dough-based desserts
such as baklava, şöbiyet, kadayıf, katmer and künefe.
Especially in the western parts of Turkey, where olive trees grow
abundantly, olive oil is the major type of oil used for cooking. The
cuisines of the Aegean, Marmara and Mediterranean regions are rich
in vegetables, herbs, and fish. Central Anatolia has many famous
specialties, such as keşkek, mantı (especially from Kayseri) and
gözleme. Food names directly cognate with mantı are also found in
Chinese (mantou or steamed bun) and Korean cuisine (mandu) and it is
generally considered to have originated in Mongolia during the 13th
century.
Specialties are often named for places, and may refer to different
styles of preparation. For example, Urfa kebap is less spicy and
thicker than Adana kebap. Although meat-based foods such as kebabs
are common in Turkish cuisine abroad, meals in Turkey largely center
around rice, vegetables, and bread.
Download Paradise
Corner Delft Menu (pdf)
Paradise Corner Delft Menu (pdf)
Turkish
Cuisine
Turkish
Cuisine (videos)
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