The PA Melting Pot: THE PA MELTING POT - Macedonians 6 - 3

Under the column are photos and lots of links including
videos AND restaurant links in Pittsburgh, Pennsylvania

An active Turkish organization exists in Pittsburgh:
Turkish Cultural Center Pittsburgh: https://www.ptaa.org/)

Facebook: https://www.facebook.com/TCCPenn/

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A look at the evolution of food in southwestern Pennsylvania –

MACEDONIANS: Part 6 – 3 The Turks

The largest number of ethnic Turks entered the US from 1900 and 1914. However the US passed the Immigration Act of 1917, which limited entries into the United States based on literacy and that halted some immigration. The early Turks were male-dominated economic farmer and shepherd emigrants from the lower socioeconomic classes; their main concern was to save enough money and return home. The majority settled in urban areas and worked in the industrial sector, taking difficult and lower-paying jobs in leather factories, tanneries, the iron and steel sector, and the wire, railroad, and automobile industries.

Later, a large wave of Turkish Americans who were more entrepreneurial came from 1960’s-1980 and on. During the last 15-25 years, Turkish grocery stores, restaurants and craft shops have increased in number. According to different online sources there are 7 to 14 restaurants that serve Turkish food in the Pittsburgh area.

BEVERAGE: Raki (the national drink) is a distilled beverage made from different fruits usually grapes, figs, raisins and plums. Raki is usually drunk with cold dishes like tomatoes, cucumber, lettuce salad and seafood. Fish is also a favorite, especially mullet and mackerel. Due to the aniseed it contains, raki changes color and becomes a milky white when water is added and a glass of pure water to go with it gives a distinct pleasant taste.

Meze platters are very popular in Turkey.

Meze are appetizers. I have decided to dedicate this column to meze platter items which are also popular in the original Macedonian Empire countries: Macedonia, Greece, Cyprus (I had meze in Cyprus), Bulgaria, Albania, Serbia, Kosovo, etc. Meze or mezze are a compendium of all Macedonian foods. I think you will find them very interesting. I had a semi-Americanized meze platter party last year and everyone was anxious to try the dishes.

Turkish meze often consist of Beyaz Peynir (white cheese), Kavun (sliced ripe melon), Acili Ezme (hot pepper paste often with walnuts), Havdari (thick strained yogurt), Patlıcan Salatası (cold eggplant salad), Baba Ghanouse (mashed eggplant mixed with seasonings), Hummus (cooked, mashed chickpea dip), Kalamar (calamari or squid), Enginar (artichokes), Cacik (yogurt with cucumber and garlic), Dolma (vegetables like peppers or squash stuffed with rice, chopped mint, lemon juice, pepper, minced lamb) and Kofte (meatballs).

MORE MEZE (MEZZE): Kibbeh (bulgur wheat, chopped meat, and spices), Falafel (deep-fried ball or patty using ground chickpeas, fava beans, or both), Halloumi cheese (usually sliced and grilled or fried), Souvlaki (bite sized meat cubes, often lamb, grilled on a skewer over charcoal), Sarma (grape vine leaves, stuffed with rice, chopped mint, lemon juice, pepper, minced lamb), Shanklish (cow's milk or sheep's milk cheeses), Muhammara (a hot pepper dip with ground walnuts, breadcrumbs and seasonings), Pastirma (seasoned, air-dried cured beef meat), Tabbouleh (bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and seasonings), Fattoush (salad made from several garden vegetables and toasted or fried pieces of pita bread), artichoke salad, Olives, Shepherd salad (Tomato, cucumber, pepper, parsley, onion or scallion) and Kisir (bulgur rice, tomatoes, scallions, parsley, olive oil, red pepper paste).

Turkish photos