Joy of Appetite: Turkish Cuisine

The Turkish cuisine’s richness of variety offers a wide choice for those who want to experience and enjoy new flavours. From exquisite pastry choices to delicious meat, fish and vegetable specialties; Türkiye’s gastronomic panorama reflects a remarkable culinary synthesis coming from its cultural heritage.

Istanbul is the junction point of world and Turkish cuisine’s multi-colored traditional traits. Hence Istanbul provides a wide range of food choices originated from all around the world. With the magical touch of many civilizations and cultures, Turkish Cuisine offers to its visitors a very rich fusion. Foods, beverages and their consumption rituals are Türkiye’s one of the most important cultural projections and Istanbul is the junction point of world and Turkish cuisine’s multi-colored traditional traits.

Offering Turkish tea is a proof of hospitality and many restaurants serve it after meal with no charge. Take Turkish coffee: the old idiom says that one cup of Turkish coffee is the answer of 40 years of friendship.

No need to say that “kebap”, “baklava” and “delight” are among the most famous tastes of Turkish cuisine. While “döner kebap” is a roasted meat on a revolving spit, Iskender Kebap is made of grilled lamb meat and hot tomato sauce served over pita bread with melted butter and yoghurt. Adana & Urfa Kebaps are cooked on a wide skewer. Şiş Kebap is made of cubic cut meat grilled on a barbecue.

Surrounded by seas, Türkiye is the place for seafood lovers. Bluefish, bonito, mackerel, sole, octopus, trout, picarel and specially cooked mussel with rice definitely deserve to be tasted. Börek is a layer of pastry filled with either meat, potato, cheese or vegetables. Lahmacun is a thin pastry with minced meat and onion on the top. Dolma made from vine leaves and rice came into life from Turkish people’s emigrations.

Meal is eaten and it’s time to select from the long dessert menu. Traditionally the meal ends with a glass of tea, helping you to digest. Sütlaç (rice pudding), muhallebi (milk pudding), kazandibi (white pudding with burnt surface) and tavukgöğsü (white pudding with peeled chicken breast) are milkbased desserts. Famous Baklava with pistachio or walnut, Ekmek Kadayıfı with clotted cream and Künefe with soft cheese are among pastry-based desserts. As for fruit-based desserts; quince, fig, pumpkin and pear wait to be tasted. Made from yoghurt, water and salt, refreshing Ayran is generally served with a meal.

Boza, that is a fermenter drink made from corn or wheat, Salep made of boiled milk flavored with orchis plant and Şıra, made from slightly fermented grape juice are other traditional Turkish drinks.

In brief, if you experience Türkiye’s traditional foods and beverages, you will also experience the Turkish people’s hospitality, fellowship and joyfulness. Be prepared!