Gastronomy in Turkey

Turkish cuisine is world renowned. Restaurants work hard to preserve the centuries-old legacy of delicious recipes made with fresh ingredients and a variety of exotic spices. Waiters will help you choose what to eat and regional specialties abound.

Turkish cuisine was popularized by the Ottoman empire in Eastern Europe and throughout the Middle East and many common recipes reveal Turkish influences, including yogurt salads, fish in olive oil, stuffed vegetables and vine leaves, and syrupy filo dough desserts. Newly baked bread is a staple and lamb and chicken are the main meats. Pork is forbidden by Islam and hence not common. Seasonal vegetables and fruits, including eggplants, peaches, figs, olives, dried apricots, as well as all kinds of nuts are very popular. Pilafs (flavoured, spiced rice), prizolla (thin cut lamb chops which are seasoned with sumac, thyme, and quickly grilled), sucuk (a spicy sausage), pastirma (sun dried, cumin-fenugreek coated, preserved beef), shish kebabs (roasted meat on skewers) and milk puddings are specialties of the region.

The traditional Turkish drink is Raki, an alcoholic drink made from different fruits. Raki is usually drunk with cold dishes like tomatoes, cucumber, lettuce and seafood. Ayran, a yoghurt drink made by diluting yogurt with water, is also very refreshing.

Both coffee and tea (or chai)play an integral role in Turkey’s social life. Tea and coffee houses are social hubs where news and gossip are exchanged. Turks prepare tea using a double tea pot and drink it in clear, tulip-shaped glasses. Turkish coffee is served hot from a special coffee pot called cezve.