Food and Drink
Turkish cuisine is in a sense a bridge between far-Eastern and Mediterranean cuisines, with the accent always on enhancing the natural taste and flavour of the ingredients. The cuisine originated in central Asia, the first home of the Turks, and then evolved with the contributions of the inland and Mediterranean cultures with which Turks interacted after their arrival in Anatolia. It is considered to be one of the three main cuisines of the world because of the variety of its recipes, its use of natural ingredients, its flavours and tastes which appeal to all palates and its influence throughout Europe, Asia, the Middle East and Africa. All dishes can be conveniently categorized: grain-bazed, grilled meats, vegetables, seafood, desserts and beverages.
National specialites:
Shish Kebab (Sis Kebabi)
Doner Kebap: Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious.
Kofte: finely minced meat mixed with spices, onions and other and grilled, fried, boiled or baked.
Ekmek: ordinary white bread
Simit: sesame seed rings
Börek: pastries
Dolma: is the generic term for stuffed vegetables,
Karniyarik: Cut - Belly Eggplants
Pilafs
Kadaif
Baklava
Arnavut ciğeri: cubes of fried liver
Meze: a variety of small cold and hot dishes
Coban salatası: a salad made of tomato, cucumber, parsley and onion, dressed with olive oil and lemon juice
National Drinks:
Turkish Tea
Turkish coffee
Boza
Sahlep: is a hot drink made with milk and sahlep powder
Raki Turkish National Drink
Kefir is a fermented milk drink that
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