Every society has a specific food culture as a result of its environmental and economic conditions. Food supply is an issue that is too important for human life to be taken lightly, and it is an issue that requires seriousness because it is among the duties and responsibilities of the khan, who is the head of the state, towards his people. An example of this is the expression "I fed the hungry people, I clothed the naked people" in the Orkhon monuments.
The examples in history show how important the nutrition culture is for the Turks. The people reacted against the rulers who wanted to accept the Manichaean religion and Buddhism. If we give an example to this again from Turkish history; The Turkish Khan, Bilge Khan, was influenced by Buddhism and wanted to accept this religion, so his vizier and adviser, Bilge Tonyukuk, explained that this religion did not fit their way of life and that this religion would not be accepted by the public because it was forbidden to eat meat and drink kumiss, and Bilge Khan gave up on this idea.
The ancient Turks obtained most of their food from animal husbandry, which was the basis of their economy. They especially benefited from the meat of animals and the point they paid attention to in slaughtered animals was that they were male. Because in this way, the reproduction of animals was not prevented. Turks generally preferred horse and male goat meat.
The Turks used to consume meat both fresh and canned and used for their later needs. In addition, canned meat has an important place in the products exported to China. Almost every Turkish horseman had a piece of meat with him as a ration. According to the sources; The Turks wrapped a piece of salted meat in a cloth and put it under the saddle, where the crushed meat was almost cooked by burning with the heat of the horse, and this meat was ready to eat in case of need. The Turks were making various dishes from meat. First of all, if the meat had to be cooked without shredding, they cooked it by turning it over the fire, for example, they were making lamb roasts. At the same time, the hunted animals were cooked by turning over the fire. In addition to cooking by turning over the fire, meals were also made by burying them in fire or ashes. The dish called “kapama” was a preferred dish both in terms of its taste and nutritional value. Turks also cooked and ate meat in the form of sausage, roasted and boiled.
Food culture is closely related to the social and political situation of a society. This is also seen in the Turks. At the big banquets that the Turkish khan gave, it was determined which tribe would eat what kind of meat in the "toy", and the tribe that lost its right here lost its place in the pasture and in the state level. This is important in terms of showing the above situation. “Pacha” is also an important dish in meat dishes, as it is called today. Central Asian Turks used to call this dish "Tapik Sunguk". Although horse meat was an important food source in the ancient Turks, the meat and milk of horses and other animals chosen as sacrifices were not used.
The Turks benefited not only from the meat but also from the milk of the animals, and they produced products such as cheese, yogurt, cottage cheese, butter and ayran from the milk they obtained. Yogurt obtained from milk is a very important nutrient found by the Turks in terms of strengthening bones. At the same time, although there are examples in Turkish mythology about milk, it is also noteworthy that Turkish Shamans treat their patients with cooked milk.
In addition, the cheese obtained from milk was also stored by pressing on leather overalls and thus was used for a longer period of time. Cheese, which was not pressed into leather overalls, was also consumed fresh daily. Turks were also making "kurut" from milk. Although the ancient Turks continued their lives as a nomadic equestrian society, agricultural products were also used as food. One of these is wheat, which is used in bread making. Wheat was used in bread making by turning it into flour, i
t was boiled to make food, and it was also eaten like today's cookies by roasting. This is called "Kagurmach" in Central Asian Turks. In Anatolian Turks, it is called "kavurmach".
After the Uyghur Turks settled down, we see that agricultural products were included in their diet. Especially in Chinese sources, there are records that Uyghurs produce agricultural products. The Uyghurs knew how to plant watermelons while they were on the banks of the Orhun river. There are frequent records in Chinese sources about the watermelon cultivation of the Uighurs. Turfan plain, which is also a Uyghur region, is also famous for its vineyards. At the same time, we learn from Chinese sources that peas and broad beans are grown in abundance in the Uyghur land. In the Uighurs, as well as fruit growing and winemaking, they were also traded. From fruits; Turks, who knew and consumed fruits such as grapes, quince, apples, and plums, used to eat the fruits fresh as well as dry them and then use them as "hoshaf" alongside their meals.
Today, the reflections of the old Turkish cuisine still continue. First of all, soup has an important place in meals, and soup is served at the opening of the table. One of the soups that has existed since ancient times is tarhana soup. It is famous for its taste and nutritive properties. Then, as the main course, it is usually a meat dish or a meat dish with vegetables. Rice is also eaten alongside meat dishes in Turks, and compotes made from dried fruits or pickles made from various vegetables add a different flavor to the meal.
- Ali Cirak
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