Turkish Cuisine

Turkish cuisine is full of delicious dishes, and is considered, next to the French and Chinese cuisines, as one of the best cuisines in the world.

During the rise of the Ottoman Empire Turkish cuisines influenced many cuisines like the Greek cuisine and the Bulgarian cuisine, the cuisines of Hungary, the Balkan cuisine and even the cuisine of Austria. In turn the Turkish cuisine was influenced by all these cuisines. The Turks got to know many different dishes, ingredients, herbs, spices, and preperations which they all integrated into their very own way of cooking. That and the varied climate that provides a wealth of fruits and vegetables as well as meat, fish and seafood makes the Turkish cuisine one of the most varied and delicious cuisines in the world.

Fresh vegetables play an important role in Turkish cuisine. They are cooked, simmered, steamed, fried, roasted, and deep-fried, served marinated, hot or cold, with yoghurt, or olive oil, filled with rice or minced meat.

Next to the vegetables lamb, beef, veal and poultry, especially chicken, are offered throughout the country. The muslims are not allowed to eat pork. The Turkish cuisine also knows plenty of fish and seafood dishes.

Turkish Beverages

Tea, 'Chai', is served throughout the day. It is served in traditional crystal tulip shaped glasses. Chai-houses are popular amongst traditionalistic Turkish men, whereas coffee-houses cater more for the young, modern Turkish population. Coffee is made the traditional 'Turkish way': Finely ground coffee with sugar is brought to the boil in a small special pot, called cezve and then served in tiny cups.

Another popular drink in Turkey is Ayran, a slightly salted yoghurt-shake, which, when served cold, is very refreshing on hot summer days.

Although Muslims are not allowed to drink any alcohol, Raki, an anise liqueur, is the national drink of Turkey. Like the Greek Ouzo or the French Pastis, Raki is usually mixed with water which makes the drink milky.

Turkish Dishes

• Appetizers and Hors d'oeuvres ('Mezeler')
  Mezeler are Turkish specialties, showing off the originality and skill of a restaurant. Eaten sparingly, they arouse the appetite before the meal proper. Mezeler are either served by a waiter or one can choose them at a buffet were a wide choice of Mezeler is available. Turkish appetizers are hot or cold and can consist of Dolmas (stuffed grape leaves or peppers), Humus (mashed chicken peas), fried eggplants with yoghurt, or Böreks (pastry filled with cheese or miced meat).
• Soups
  Soups come in a wide variety from light to rich and substantial, usually based on meat stock. They usually start a meal but there are also some 'digestif soups' which are served before dessert.
• Main courses
  Turkey is known for their lamb- and mutton-dishes but they also make some excellent beef-dishes. Liver and other bowels are also popular in Turkey. As is poultry. Additionally, the Turkish cuisine knows many vegetarian dishes and dishes were vegetables such as eggplants, zucchini, artichokes, tomatoes, cabbage or peppers are the main ingredients. Not to forget of course, the famous Turkish rice-dish 'Pilaw'.
• Desserts
  Turkish desserts are symphonies of honey, sugar, pastry and fruits. Not only are they served as the grand finale of any meal, they are eaten as snacks throughout the day with a glass of Chai or a cup of coffee.
• Snacks, fast-food and take-aways
  Turkish cuisine offers a wide variety of snacks and take-aways. Next to the famous Doner Kebab, snacks like the turkish pizza Lahmacun, Börek (Crusty pastry filled with cheese, spinach or minced meat) or Gözleme (crepe-like pancake, filled with minced meat or cheese)