Tomatoes and Turkish Cuisine

Tomatoes and Turkish Cuisine

Who wouldn't want to have the freedom to consume tomatoes for eleven months of the year, which used to be only consumed in summer, but when it comes to winter months, whose smell and especially taste are longing for, we have come for this. With the Karya brand, where you will meet us, we bring you together with that flavor that you don't even remember you miss. We are ending your longing for that old tomato, which has a wonderful taste and smell, but we are working in this direction because we care most about its health. Although our acquaintance with tomato, which is indispensable in Turkish cuisine, coincides with less than 300 years, our bond with it is too sensitive to be ignored. As a matter of fact, when you look at your daily table, it is possible to come across very few foods that do not contain tomatoes. But we are happy to guarantee that we will enrich your tables with our KARYA brand-guaranteed bunch tomatoes.

Although tomato became a part of Turkish cuisine later, we have adopted it in our kitchen so much that we feel as if it has been a part of our kitchens for a long time. In order to be more understandable, it would not be wrong to quote it as follows; It is a known fact that Suleiman the Magnificent, Fatih Sultan Mehmet, Karagöz and Hacivat, Mevlânâ Celaleddin-i Rumi, Pir Sultan Abdal and many other historical figures have not seen tomatoes and did not eat a dish with tomatoes. Because the adventure of tomato started with the discovery of America in the 15th century and came to Europe in the 16th century and then to the Ottoman Empire at the end of the 17th century and became one of the most important products of the Ottoman cuisine. The Ottomans first used green tomatoes in their kitchens, then they discovered red tomatoes in the 19th century and used them frequently in almost every dish in the same century. It is also known that jam is made with green tomatoes, as it is made in Italy. Red or green In the Ottoman Empire, the tomato was first called the European eggplant, while the Hungarians called the tomato "Turkish Tomato". In addition, the first tomatoes to enter the Ottoman cuisine are not the most well-known large tomatoes today, but the bunch tomatoes, which we will introduce you to from scratch with the name KARYA.

Tomato, after a certain period of use, became an indispensable part of the Ottoman cuisine and different types of consumption were used. Likewise, from its use in food to tomato paste making, pickles and jams. But today, we are looking forward to sharing with you all kinds of recipes, not limited to these, in which such a healthy and delicious product can be used, and to use and share the recipes that will come from you. Maybe in the future we will write a recipe book with your contribution, what do you think?