You won’t be able to forget Turkey’s unique cuisine

In the western regions of Turkey you can taste excellent examples of Ottoman, Greek and Aegean cuisine. Stuffed peppers and eggplants, vine leaves with either meat or rice stuffing cooked in olive oil, “Tarhana” (sundried soup made of yogurt, tomato and flour) and lentil soup, filled meatballs, eggplant kebab, “Sultan’s Delight” (lamb stew served on mashed eggplant) and “Karnıyarık” (split eggplants with meat filling) are only a few examples of hundreds of dishes of the Ottoman cuisine. As for dishes of the Greek cuisine; they are mostly seafood dishes and delicious cold starters. Therefore, along with “Rakı” (Turkish alcoholic drink) and Greek music, you can enjoy your seasonal fish with starters like “Pilaki” (cold white beans with vinaigrette dressing), “Haydari” (yogurt with garlic and dill), stuffed mackerels, salted bonitos, “Şakşuka” (fried eggplants in tomato sauce), sea beans in olive oil, “Fava” (mashed broad beans with dill), or “Çiroz” (dried mackerels), calamari stew.



You won’t be able to forget Turkey’s unique cuisine

In the western regions of Turkey you can taste excellent examples of Ottoman, Greek and Aegean cuisine. Stuffed peppers and eggplants, vine leaves with either meat or rice stuffing cooked in olive oil, “Tarhana” (sundried soup made of yogurt, tomato and flour) and lentil soup, filled meatballs, eggplant kebab, “Sultan’s Delight” (lamb stew served on mashed eggplant) and “Karnıyarık” (split eggplants with meat filling) are only a few examples of hundreds of dishes of the Ottoman cuisine. As for dishes of the Greek cuisine; they are mostly seafood dishes and delicious cold starters. Therefore, along with “Rakı” (Turkish alcoholic drink) and Greek music, you can enjoy your seasonal fish with starters like “Pilaki” (cold white beans with vinaigrette dressing), “Haydari” (yogurt with garlic and dill), stuffed mackerels, salted bonitos, “Şakşuka” (fried eggplants in tomato sauce), sea beans in olive oil, “Fava” (mashed broad beans with dill), or “Çiroz” (dried mackerels), calamari stew.



Kebabs

As you travel Eastwards you will notice that meat dishes become more predominant. One of the greatest contributions to modern meat cuisine have been made by Turkey’s eastern regions’ delicious kebabs. Kebabs such as Adana kebab, Urfa kebab, lamb skewers, “Çöp Şiş” (small pieces of meat grilled on skewers), eggplant kebab, Iskender kebab, tandoori, Beyti Kebab (kebab wrap) have gained a worldwide reputation and you can find restaurants serving these dishes in all corners of Turkey. In the eastern cities you can also try sour meatballs, stuffed meatballs, “Büryan” (kebab cooked in an underground oven), curtain pilaf, different types of filled dishes like “Mumbar” (filled sheep sausages) or different specialty meats such as “Şırdan”. Whereever you go in Turkey you should try different and unique foods other than these well-known dishes. Furthermore, you should also try local “Börek”s and other pastries.

Hatay cuisine

The regional cuisine that deserves to be separately addressed is the Hatay cuisine. Since Roman times, one of the Mediterranean’s most important cultural cities and one of the most influenced by Arab culture at that; Hatay’s cuisine cannot be described by words. In addition to one of the most essential appetizers of Arab cuisine; hummus, in the near past unique dishes such as “Harbiye Kebab” (a special kebab wrap), “Tepsi Kebab” (kebab cooked on a metal plate in a stone oven), “Yörük Kebab”, “Kağıt Kebab” (kebab cooked in cooking paper), “Baba Ghanoush” have started to gain wide currency in major cities. Furthermore you must try “Hatay Künefe” (angel’s hair, oven shredded pastry with soft cheese filling in thick syrup) “Shambali” (Damascus honey) and “Kabak Tatlısı” (oven cooked pumpkin in syrup and walnuts). Hatay cuisine, with its unique richness, is one of the most colorful and delicious local cuisines of Turkey.