Turkish Cuisine

Turkish cuisine is a cuisine with a wide range that reflects the food culture of the Turks, who have a rich history and culture. Turkish cuisine, which bears traces of the Ottoman Empire, has been influenced by Central Asia, Anatolia, Mesopotamia and the Balkans.

Regional Diversity

Turkish cuisine varies geographically over a wide area. Each region has its own unique dishes and recipes. There are different tastes and dishes in different regions such as the Black Sea, Aegean, Mediterranean, Southeastern Anatolia, Eastern Anatolia and Central Anatolia.

Basic Ingredients

The basic ingredients of Turkish cuisine include meat, wheat, legumes, vegetables, dairy products, olive oil, spices and desserts. Delicious dishes can be made with various combinations of these ingredients.

Important Dishes

• Kebab: It is one of the indispensable flavors of Turkish cuisine. There are varieties such as Adana kebab, Urfa kebab, shish kebab.
• Mantı: It is a traditional dish of Turkish cuisine. Dough pieces filled with stuffing are cooked in boiling water and garlic yoghurt sauce and butter sauce are added on top.
• Stuffed: It is a dish made by stuffing vegetables such as peppers, eggplants and zucchinis with a mixture of rice and minced meat.
• Pide: It is one of the important bread types of Turkish cuisine. It is usually stuffed with meat, cheese or vegetables and baked in the oven.
• Baklava: It is a delicacy consumed as a dessert and made by placing walnuts or pistachios between thin dough.

Tea Culture

The indispensable drink of Turkish cuisine is tea. For Turks, tea has an important role in strengthening social relations. It is usually consumed brewed and sweetened.

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