Turkish American Food: Yogurt and Dolma

Turkish American cuisine shares many foods that are familiar to the average American household. Perhaps the most familiar is yogurt, milk that is thickened with Lactobacillus bulgaricus and Streptococcus thermophilus. The word “yogurt,” derived from the Turkish word yoğurt, means to be curdled, coagulated, or to thicken. Yogurt originally traveled west with the Mongol Turks from Central Asia and is eaten on its own or with fruit and honey and used to thicken soups and stews and as a condiment.

A classic and versatile dish called cacik, made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, and mint, or variations thereof, is served as an accompaniment to meat, fish, and vegetable dishes. In addition, many Turks drink a beverage called ayran, yogurt thinned with water.