Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Ottoman cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East. The Central Asian cuisines include Afghan cuisine Iranian cuisine Mongolian cuisine Cuisine The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. The cuisine of the Balkan states includes Cuisine of Albania Cuisine of Bosnia and Herzegovina Cuisine of Bulgaria ^[1] Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. The Turkic peoples are Eurasian peoples residing in northern central and western Eurasia who speak languages belonging to the Turkic language family Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a The Ottoman Empire indeed created a vast array of technical specialities. The Ottoman Empire (1299–1923 ( Old Ottoman Turkish: دولتْ علیّه عثمانیّه Devlet-i Âliye-yi Osmâniyye, Late Ottoman and Modern Turkish It can be observed that various regions of the Ottoman Empire contain varying selections from the vast array of Ottoman dishes.

Taken as a whole, Turkish cuisine is not homogeneous. Turkish coffee (see name and variants for other names is coffee prepared by boiling finely powdered roast coffee beans in a pot ( Cezve) possibly with Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The Black Sea is an inland Sea bounded by southeastern Europe, the Caucasus and the Anatolian peninsula ( Turkey The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Şanlıurfa (often simply known as Urfa in daily language formerly cited as Edessa or in Kurdish; Riha or Urhāy Adana (the ancient Antioch in Cilicia or Antioch on the Sarus) is the capital of Adana Province in Turkey. Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Baklava is a rich sweet Pastry featured in many Cuisines of the former Ottoman, Arab, and Iranian countries Kanafeh (Arabic كنافة) kadayıf ( Turkish) kadaif (Albanian kataifi, kadaifi (Greek κα(νταΐφι is a Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees ^[2] The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. The Mediterranean Region (Akdeniz Bölgesi is one of the seven geographical regions of Turkey. Mediterranean cuisine is the food of the areas around the Mediterranean Sea. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme. Kashkak, keşkek, kashkeg, kishkak, kashkek, etc is a sort of Meat and Wheat or Barley Stew Kayseri ( Ottoman Turkish:قیصریه Greek: Καισάρεια / Kaisareia: Latin: Caesarea Mazaca Zazaish Gözleme is a savoury traditional Turkish hand made and hand rolled pastry

The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains. Adana Kebab ( Adana kebabı in Turkish) is a long Charcoal grilled Minced meat Brochette mounted on a wide skewer

Contents 1 Turkish culinary customs 1.1 Breakfast 1.2 Eating out 1.3 Summer cuisine 1.4 Key ingredients 1.5 Oils and fats 1.6 Use of fruit 1.7 Use of eggplant 1.8 Meats 2 Dairy products 3 Soups 4 Turkish bread 5 Turkish pastries 6 Turkish pilaf(s) and pastas 7 Vegetarian dishes 7.1 Vegetable dishes 7.2 Egg dishes 8 Meze and salads 9 Dolma and sarma 10 Meats 10.1 Kebabs 10.2 Other meat dishes 11 Fish 12 Desserts 13 Beverages 13.1 Alcoholic beverages 13.2 Non-Alcoholic beverages 14 See also 14.1 Related cuisines 15 Bibliography 16 References 17 External links

Turkish culinary customs

Breakfast

A typical Turkish breakfast consists of cheese (beyaz peynir, kaşar etc. Breakfast is the first meal of the day The word derives from the idea of break ing the '''fast''' of sleep Beyaz peynir ( Turkish, literally "white cheese" is a salty white cheese made from unpasteurized Sheep milk. Kasseri ( Greek Κασέρι; from Turkish kaşer, kaşar) is a medium-hard pale yellow Cheese made from unpasteurized ), butter, olives, eggs, tomatoes, cucumbers, green peppers, reçel (jam/marmalade; a preserve of whole fruits) and honey. Sucuk/sujuk (spicy Turkish sausage), pastırma, börek, simit, poğaça and even soups can be taken as a morning meal in Turkey. Sujuk ( sucuk; суджук; суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian երշիկ "yershig" Sujuk ( sucuk; суджук; суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian երշիկ "yershig" Pastırma or bastırma is a highly seasoned air-dried cured beef in the cuisines of the former Ottoman countries Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. A simit ( Turkish) koulouri ( Greek: κουλούρι đevrek ( Serbian: ђеврек or gevrek (геврек is a circular Pogačice (deminutive of pogača) is a type of Puff pastry. Pogača or Pogacha ( Cyrillic: Πогача is a type of pastry eaten A common Turkish speciality for breakfast is called menemen, which is prepared with roasted tomatoes, peppers, olive oil and eggs. Menemen, may refers to Menemen (District İzmir, a district in İzmir Province Turkey Menemen massacre, 1919 Menemen Invariably, black tea is served at breakfast. Black tea is a variety of Tea that is more oxidized than the Oolong, green, and white varieties Coffee has affected Turkish culture so much that the Turkish word for breakfast, "kahvaltı" literally means "before coffee" (kahve 'coffee' altı 'before').

Eating out

Although fast food is gaining popularity and many major fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of the Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, börek and gözleme are often served in fast food style in Turkey. Kofta (see section Name for other names is a Southeastern European Middle Eastern and South Asian Meatball or Dumpling. Döner kebab ( Turkish döner kebap, literally "turning roast" is a Turkish national dish made of Meat cooked on a vertical spit Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Eating out has always been common in large commercial cities. Esnaf lokantasi (meaning restaurants for shopkeepers and tradesman) are widespread, serving traditional Turkish home cooking at affordable prices.

Summer cuisine

In the hot summer, many Turks prefer to have a lighter meal with summer vegetables and fruits. A summer meal is usually made up of fried vegetables (aubergines, potatoes, courgettes, green peppers) served with yoghurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, and summer helva, which is lighter and less sweet than regular helva.

Key ingredients

Frequently-used ingredients in Turkish specialities include: meat, eggplants, green peppers, onions, garlic, lentils, beans, tomatoes. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades "Green pepper" redirects here For green peppercorns see Black pepper. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Nuts, especially pistachios, pine nuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of Pine nuts are the edible Seeds of Pines (family Pinaceae, genus Pinus) The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L The Common Hazel ( Corylus avellana) is a species of Hazel native to Europe and western Asia, from the British Isles Walnuts (genus Juglans) are Plants in the family Juglandaceae. A great variety of spices are sold at the Spice Bazaar (Mısır Çarşısı). The Spice Bazaar, ( Mısır Çarşısı, or Egyptian Bazaar) in Istanbul, Turkey is one of the oldest bazaars in the city Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano and thyme. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Oregano or ( Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia Thyme (ˈtaɪm is a well known herb in common usage the name may refer to either the any or all members of the plant Genus Thymus,

Oils and fats

Butter or margarine, olive oil, sunflower oil and corn oil are widely used for cooking. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Margarine (ˈmɑrdʒərɨn /ˈmɑrdʒəriːn/ or /ˈmɑrgəriːn/ as a generic term can indicate any of a wide range of Butter substitutes Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Sunflower oil is the non-volatile oil expressed from Sunflower ( Helianthus annuus) seeds Corn oil is Oil extracted from the germ of corn ( Maize) Its main use is in cooking where its high Smoke point makes it a valuable Frying Kuyruk yağı (tail fat of sheep) is used mainly in kebabs and meat dishes. Sesame, hazelnut and walnut oils are used as well. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. The Common Hazel ( Corylus avellana) is a species of Hazel native to Europe and western Asia, from the British Isles Walnuts (genus Juglans) are Plants in the family Juglandaceae.

Use of fruit

In the Ottoman cuisine, the combination of fruit with meat was quite frequent. Plums, apricots, apples, grapes, and figs are the most frequently used fruits (either fresh or dried) in Turkish cuisine. A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is Ficus is a Genus of about 850 Species of woody Trees Shrubs Vines Epiphytes and hemi-epiphytes in the family For example, komposto (compote) or hoşaf (from Persian, literally meaning, nice water) are among the main side dishes to meat or pilav. Compote is used in a number of cultures to define different dishes Compote is used in a number of cultures to define different dishes Dolma and pilaf usually contain currants or raisins. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.

Use of eggplant

Eggplant (aubergine) has a special place in the Turkish cuisine. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades It is combined with minced meat in karnıyarık. Karnıyarık (literally "riven belly" in Turkish) is one of the most notable Turkish dishes As a speciality of eastern Turkey, there are patlıcan kebabs, such as Tokat Kebab, a specialty of Tokat province or Antep's eggplant kebab. Tokat is a province in northern Turkey. Its adjacent provinces are Amasya to the northwest Yozgat to the southwest Sivas to the In a number of mezes, side-dishes or main dishes, including şakşuka, eggplant salad (a meze prepared with garlic and/or yoghurt), patlıcan dolma, patlıcan beğendi (eggplant purée/dip), imam bayildi and moussaka, eggplant appears to be the major element. Eggplant salads and appetizers are the Salads and Appetizers made primarily of Eggplants ( Aubergines) Baba ghanoush ( Arabic بابا غنوج bābā ġanūj) is a popular Levantine dish of Eggplant (aubergine mashed and mixed with various Imam bayildi ( İmambayıldı literally "the Imam was thrilled" even more literally "the imam fainted" one of the most notable Turkish Moussaka ( μουσακάς South Slavic: мусака /​ musaka, from musakka ultimately from مسقعة musaqqaʿa "chilled" is a traditional It is also used for making aubergine jam ("Patlıcan reçeli") in Antalya province. Antalya (formerly known as Adalia; from Pamphylian Greek: Αττάλεια Attália) is a city on the Mediterranean coast of southwestern

Meats

Milk-fed lambs, the most popular source of meat, have a very low yield today. For example Kuzu çevirme, cooking the milk-fed lamb by turning it above fire, once an important ceremony, cannot be seen anymore. In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı(Eid ul-Adha) as etli pilav (pilaf with meat), became a part of the daily diet after the introduction of industrial production. Eid al-Adha ( Arabic: عيد الأضحى ‘Īd ul-’Aḍḥā, Urdu: بقرعید or the Festival of Sacrifice is a religious festival celebrated Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a Veal, which was usually shunned, became widespread. Veal is the Meat of However, the main use of meat at cooking is still putting minced meat into vegetable dishes, thus attaining names such as kıymalı fasulye (bean with minced meat) or kıymalı ıspanak (spinach with minced meat, which is almost all times served with yoghurt). The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Alternatively, in coastal towns, cheap fish such as sardines (sardalya) or anchovies (hamsi) is widespread. Combining meat with vegetables or rice or putting meat in soups or in Turkish salty pastries börek or gözleme is typical. Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire.

Dairy products

Yoghurt is an important element in Turkish cuisine. Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a ^[2] In fact, the English word yoghurt or yogurt derives from the Turkish word yoğurt. Yoghurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc. ), meze and a speciality called mantı (folded triangles of dough containing minced meat). In villages, yoghurt is regularly eaten with rice or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yoghurt", is made by straining the yoghurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yoghurt. Ayran or airan (from Turkish ayran) is a drink made of Yoghurt and water popular in Turkey, Armenia, Azerbaijan Also, yoghurt is often used in the preparation of cakes, some soups and pastries.

Turkey produces many varieties of cheese, mostly from sheep's milk. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. The following is only a selection.

• Beyaz peynir is a salty cheese taking its name from its white color ("white cheese"). Beyaz peynir ( Turkish, literally "white cheese" is a salty white cheese made from unpasteurized Sheep milk. It is analogous to Greek feta. Feta ( φέτα, also spelled fetta) is a brined Curd Cheese traditionally made in Greece with goat's and This is produced in styles ranging from unmatured cheese curds to a quite strong mature version. It is eaten plain (e. g. as part of the traditional Turkish breakfast), used in salads, and incorporated into cooked foods such as menemen, börek and pide. Menemen, may refers to Menemen (District İzmir, a district in İzmir Province Turkey Menemen massacre, 1919 Menemen Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round
• Çökelek is one of two types of unsalted white cheese, made by boiling the whey left over from making beyaz peynir. There are many regional varieties of çökelek. Some are eaten fresh while others are preserved, either by storage in goatskin bags or pottery jars, or by drying in the sun. Kurut and keş are regional names for dried bricks of yoghurt made from low-fat milk or from çökelek made from buttermilk. ^[3]
• Lor is the other type of unsalted white cheese, similarly made from the whey left over from kaşar manufacture. Lor is used in traditional desserts made from unsalted cheese like höşmerim.
• Kaşar is Turkey's other ubiquitous cheese, a moderately fatty sheep's cheese similar to the Greek kasseri. Kasseri ( Greek Κασέρι; from Turkish kaşer, kaşar) is a medium-hard pale yellow Cheese made from unpasteurized Kasseri ( Greek Κασέρι; from Turkish kaşer, kaşar) is a medium-hard pale yellow Cheese made from unpasteurized Less matured kaşar, called fresh kaşar, is widely consumed as well.
• Kaşkaval is a wheel-shaped yellow sheep's cheese, similar to fresh kaşar. The name probably derives from the Italian caciocavallo. Caciocavallo (Kaçkavall Bulgarian and Macedonian Кашкавал ( Kashkaval) Caşcaval; Качкаваљ
• Tulum is a sheep's cheese preserved in an animal skin bag (Turkish: tulum, which is also the word for a traditional bagpipe). Tulum ( ( Tulu'um in Modern Maya); in Spanish orthography, Tulum) is the site of a Pre-Columbian Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. The tulum ( guda (გუდა in Laz is a Musical instrument, a form of Bagpipe from Turkey. There are regional varieties of tulum peynir in such areas as İzmir, Ödemiş and Erzincan. ^[3]
• Otlu peynir ("herbed cheese") is produced in many areas, chiefly in East Anatolia. Traditionally sheep's or goat's milk is used, but more recently cow's milk otlu peynir has been produced. The type of herb used varies by region: in Van wild garlic is traditional; Bitlis otlu peynir contains a damp-loving herb known as sof otu. In other areas horse mint (Mentha longifolia) and Pimpinella rhodentha are used. Mentha longifolia ( Horse Mint; syn M spicata var longifolia L ^[3]
• Hellim (Greek: halloumi) is a salty, firm-textured cheese, generally with some mint added, made in Cyprus. Halloumi ( Greek: χαλλούμι, Turkish: Hellim, Arabic: حلوم (transl Greek (el ελληνική γλώσσα or simply el ελληνικά — "Hellenic" is an Indo-European language, spoken today by 15-22 million people mainly Cyprus (Κύπρος transliterated: Kýpros,; Kıbrıs officially the Republic of Cyprus (Κυπριακή Δημοκρατία Kypriakī́ Dīmokratía In Turkey, it is common that hellim is fried in a pan with some olive oil.
• Gravyer (analogous to Swiss gruyere) is produced in Turkey as well. Among others, Kars is famous for its graviera. Kars may refer to Kars Turkey Kars Province, Turkey Kars Oblast, Russian Empire Kars Province
• Mihaliç peyniri or Kelle peyniri is a hard sheep's cheese that can be grated, like Parmesan cheese. Parmigiano-Reggiano is a hard fat Granular cheese, cooked but not pressed named after the producing areas of Parma, Reggio Emilia, Modena, Sometimes goat or cow milk is used. It is a specialty from Balıkesir. Sites of interest Kuş Cenneti (Bird Sanctuary National Park Erdek, Bandırma, Edremit Bays and Ayvalık Coastal Beach
• Örgü peyniri, "braided cheese", is a specialty from Diyarbakır. Diyarbakır (دیاربکر Diyâr-i Bekr 'land of the Bekr ' (from Persian) Kurdish Amed Zazaki language Dêrbekir Syriac
• Çerkez peyniri, "Circassian cheese", somewhat similar to mild cheddar cheese. Circassians is a term derived from the Turkic Cherkess ( Çerkes) and is not the self-designation of any people Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset

Soups

A Turkish meal usually starts with a thin soup (çorba). Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Soups are usually named after their main ingredient, the most common types being lentil, yoghurt, or wheat (often mashed) called mercimek çorbası and tarhana çorbası. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Tarhana ( Turkish) tarkhina tarkhana tarkhwana ( Persian ترخینه، ترخانه، ترخوانه trachanas / trahanas ( Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. İşkembe çorbası, patsas (πατσάς is a Tripe soup prepared in Turkey, Greece, Bulgaria, Macedonia, Serbia and the Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;

• Tarhana
• Yayla
• Buğday aşı/Yoghurt soup/Ayran soup (which can be served hot or cold)
• Domates (Tomato soup)
• Mercimek (Lentil soup)
• Ezogelin
• Düğün (Wedding soup)
• İşkembe
• Paça
• Şehriye
• Fish
• Bademli Tavuk (Chicken soup with almond)
• Mahluta
• Yüksük
• Tutmaç (Lentil dish with noodles)
• Cabbage Soup (With lamb)

Turkish bread

• Corn bread
• Pide (a broad, round and flat bread made of wheat)-
• Lavash
• Tandır bread (baked on the inner walls of a round oven called tandır)
• Bazlama
• Simit (also known as "gevrek", another type of ring-shaped bread covered with sesame seeds. Tarhana ( Turkish) tarkhina tarkhana tarkhwana ( Persian ترخینه، ترخانه، ترخوانه trachanas / trahanas ( Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Ayran or airan (from Turkish ayran) is a drink made of Yoghurt and water popular in Turkey, Armenia, Azerbaijan The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Ezogelin soup or Ezo gelin soup (Ezo gelin çorbası "the soup of Ezo the bride" is a common Soup in the Turkish cuisine. İşkembe çorbası, patsas (πατσάς is a Tripe soup prepared in Turkey, Greece, Bulgaria, Macedonia, Serbia and the Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread thumb|Looking into the mouth of a tandoor A tandoor is a cylindrical clay Oven used in cooking and baking Bazlama can be defined as a single layered flat circular and Leavened bread with a creamish yellow colour A simit ( Turkish) koulouri ( Greek: κουλούρι đevrek ( Serbian: ђеврек or gevrek (геврек is a circular Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade).

Turkish pastries

Turkish cuisine has a range of savoury and sweet pastries. Antalya (formerly known as Adalia; from Pamphylian Greek: Αττάλεια Attália) is a city on the Mediterranean coast of southwestern Dough based specialities form an integral part of traditional Turkish cuisine.

The use of flattened dough is rooted in the early nomadic character of Central Asian Turks. Sac, which has been described by some writers as a "primitive" instrument, was indeed a simple instrument; it was easy to carry and use it. Saj ( صاج) has two meanings in the Oriental cuisine the Lebanese name (also called "markouk" for a form of Bread used mainly in However, that "primitive" instrument is the tool through which Turks baked rolled out dough. Both Sac and oklahu/oklava (the Turkish rod-style rolling pin) account for the invention of the layered dough style used in börek (especially in water pastry su böreği, which can be described as a salty baklava with cheese filling), güllaç or baklava. Saj ( صاج) has two meanings in the Oriental cuisine the Lebanese name (also called "markouk" for a form of Bread used mainly in Belan redirects here For the Wine Grape also known as Belan see Grenache blanc A rolling pin is a cylindrical food preparation utensil Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Güllaç (ˈɟylːaʧ is a Turkish dessert made by Milk, Pomegranate and a special kind of paste Baklava is a rich sweet Pastry featured in many Cuisines of the former Ottoman, Arab, and Iranian countries ^[4]

Börek is the general name for salty pastries made with yufka (phyllo dough), which consists of very thin layers of dough. Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Yufka is also the Turkish name for Phyllo dough Yufka is a Turkish bread Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Yufka is also the Turkish name for Phyllo dough Yufka is a Turkish bread Phyllo, filo, or fillo ( Greek φύλλο 'sheet' dough or pastry is paper-thin sheets of raw unleavened flour dough used for making pastries in Greek Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat. Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region.

Poğaça is the label name for dough based salty pastries. Pogačice (deminutive of pogača) is a type of Puff pastry. Pogača or Pogacha ( Cyrillic: Πогача is a type of pastry eaten Likewise çörek is another label name used for both sweet and salty pastries. Tsoureki ( Greek τσουρέκι çörek ( Turkish) panarët ( Arbërisht) or choreg ( Armenian չորեկ

Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sac). Gözleme is a savoury traditional Turkish hand made and hand rolled pastry Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread

Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling.

Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomatoe, pepper, onion or garlic. Lahmacun, Lahmajoun (lahmaˈdʒun or lahm bi-`ajĩn (From Arabic لحم بعجين lahm bi-`ajĩn, "meat with dough" also known known

Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Pita (also called and less commonly known as pitta or pide (Turkish pitka (Bulgarian and pronounced "pitta" in Greek is an often round Kasseri ( Greek Κασέρι; from Turkish kaşer, kaşar) is a medium-hard pale yellow Cheese made from unpasteurized

Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast.

Turkish pilaf(s) and pastas

It is a common belief that the taste of pilav comes from the butter and stock used for cooking it. However, nowadays most people prefer olive oil to butter.

• Sade pilav/pilaf: ordinary rice, which can accompany almost all dishes. Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a
• Etli pilav: rice containing meat pieces.
• Nohutlu pilav: rice cooked with chickpeas
• İç pilav: rice with liver slices, currants, peanuts, chestnut, cinnamon and a variety of herbs
• Patlıcanlı pilav: rice with eggplant.
• Özbek pilavı: rice with lamb, onion, tomato, carrot.
• Acem pilavı: rice with lamb, cooked in meat broth with pistachios, cinnamon etc. ^[5]
• Bulgur : a cereal food generally made of durum wheat. Bulgur (also bulghur or burghul)(from Turkish bulgur, known as πλιγούρι, pligoúri, in Greek and Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (bulgur pilavı) indicates that this is a kind of rice but it is, in fact, wheat.
• Perde pilavı: rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds.
• Mantı: Turkish pasta that consists of folded triangles of dough filled with minced meat. It is always served with yoghurt and a range of spices such as oregano, dried mint, sumac and red pepper powder with warmed up olive oil or butter. Sumac (ˈʃuːmæk or /ˈs(juːmæk/ also spelled sumach) is any one of approximately 250 species of Flowering plants in the Genus Rhus The combination of meat-filled dough with yoghurt differentiates it from tortellini, ravioli or Chinese wonton. Mantı is usually eaten as a main dish.
• Erişte: home made pasta is called erişte in Turkey. It can be combined with vegetables but it can also be used in soups and rice.
• Keşkek
• Kuskus

Vegetarian dishes

Vegetable dishes

A vegetable dish can be a main course in a Turkish meal. Kashkak, keşkek, kashkeg, kishkak, kashkek, etc is a sort of Meat and Wheat or Barley Stew For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/ A large variety of vegetables is used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. The leek, Allium ampeloprasum var porrum (L also sometimes known as Allium porrum, is a vegetable which belongs along with the Onion and Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a See also Wild celery Apium graveolens is a plant species in the family Apiaceae, and yielding celery and Celeriac The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades "Green pepper" redirects here For green peppercorns see Black pepper. Green beans ( American English) or French beans ( British English) also called squeaky beans are the unripe Fruits of any kind of Bean The Jerusalem artichoke ( Helianthus tuberosus) also called the sunroot or sunchoke or earth apple or topinambur, is a species A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. Tomato paste is a thick paste made from ripened Tomatoes with skin and seeds removed The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

Dolma is the name used for stuffed vegetables. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes, or Zucchini in the U. Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English S. (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat.

Mercimek köfte, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

Imam bayildi is a version of karnıyarık with no minced meat inside. Imam bayildi ( İmambayıldı literally "the Imam was thrilled" even more literally "the imam fainted" one of the most notable Turkish Karnıyarık (literally "riven belly" in Turkish) is one of the most notable Turkish dishes It can be served as a meze as well.

Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoghurt or tomato sauce and garlic.

Mücver is prepared with minced squash/courgette or potatoes, egg, dill and/or cheese and flour. It can be either fried or cooked in the oven.

Rice pilaf can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat -bulgur) is also widely eaten. The dishes made with kuru fasulye (dried pulses and beans), such as nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds The black-eyed pea, also called black-eyed bean, blackeye, 眉豆 (Cant , combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.

Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink.

Egg dishes

• Menemen consists of scrambled eggs cooked with tomato and green pepper. Menemen, is a Turkish dish which includes egg onion tomato and green peppers (paprika and spices (such as ground black pepper ground red pepper salt oregano and mint

• Çılbır is another traditional Turkish food made with eggs, yoghurt and oil. Çılbır is a Turkish dish of Poached eggs with Yoghurt (often with garlic mixed in

• Ispanaklı yumurta consists of eggs with roasted spinach and onion.

• Kaygana can be described as the omelet of Ottoman cuisine. However, it is almost forgotten in the big cities of Turkey. Kaygana, omelet prepared with flour, was combined with cheese, honey or eggplant.

Meze and salads

Main article: Meze

Meze is a selection of food served as the appetizer course with or without drinks. Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Some of them can be served as a main course as well.

Aside from olives, mature kaşar kashar cheese, white cheese, various mixed pickles turşu, frequently eaten Turkish mezes include;

• Barbunya
• Fasulye pilaki (bean cooked with garlic, tomato paste, carrot and olive oil)
• Cacık (cucumber with yoghurt, dried mint and olive oil)
• Fried köfte (meatballs)
• Dolma (vine leaves, cabbage leaves, chard, peppers, courgettes, pumpkin or eggplant stuffed with rice and/or meat)
• Arnavut ciğeri (meaning "Albanian liver") (Fried small pieces of liver served with onion, parsley and hot pepper)
• Fava (broad bean puree)
• Çerkez tavuğu (meaning "Circassian chicken")
• Börek (very thin dough layers staffed with cheese, meat or vegetables)
• Hummus (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice)
• Haydari
• Şakşuka
• Baba Gannuş - Patlıcan salatası (eggplant salad)
• Borani
• Acılı ezme (hot spicy freshly mashed tomato with onion and green herbes)
• İçli köfte (can be served either as a meze or a main dish; especially in the eastern Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish)
• Kısır (a very popular meze or side dish prepared with "bulgur", tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices). The Olive is the Fruit of the Olive tree (Olea europaea and is a major component of the Agriculture and Gastronomy of many countries Caciocavallo (Kaçkavall Bulgarian and Macedonian Кашкавал ( Kashkaval) Caşcaval; Качкаваљ Cacık (IPA pronunciation /dʒɑːdʒɨk/ is a Turkish dish of seasoned diluted Yoghurt, eaten throughout the former Ottoman world. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. For the biological matter in soil see Humus; for the band see Humus (band. Baba ghanoush ( Arabic بابا غنوج bābā ġanūj) is a popular Levantine dish of Eggplant (aubergine mashed and mixed with various Kısır is a traditional Turkish side dish made from Bulgur patties parsley and tomato paste
• Çoban salatası
• Roka Salatası
• Turp otu salatası

In the coastal towns of Turkey, mezes prepared from seafood accompany fishes; kalamar, ahtapot (octopus salad), deniz börülcesi, midye dolma (mussels stuffed with rice) or karides güveç. Çoban Salatası or Choban Salad ( Turkish for "Shepherd's Salad" is a Turkish salad. Eruca sativa (syn E vesicaria subsp sativa (Miller Thell Brassica eruca L Squid is a popular food in many parts of the world In many of the languages around the Mediterranean sea, squid are called 'calamari' (singular 'calamaro'

Dolma and sarma

Main articles: Dolma and Sarma

Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey A verbal noun is a Noun formed directly as an Inflexion of a Verb or a verb stem, sharing at least in part its constructions Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. ^[6] Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yoghurt and spices such as oregano and red pepper powder with oil.

Zeytinyagli dolma (dolma with olive oil) is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and also referred to as sarma, which means "wrapping" in Turkish. Sarma ( Turkish: sarma, Greek:λαχανοντολμάδες Southern Slavic: сарма or sarma, Armenian The word "sarma" is also used for some types of desserts, such as fıstık sarma (wrapped pistachio). If dolma does not contain meat, it is sometimes described as yalancı dolma meaning "fake" dolma. Dried fruit such as figs or cherries and cinnamon used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator. Vine leaves("yaprak") could be filled not only with rice and spices but also with meat and rice, in which case it is served hot with yoghurt etli yaprak sarma.

Melon dolma along with quince or apple dolma was one of the palace's specialities (raw melon stuffed with minced meat, onion, rice, almonds, peanuts, cooked in an oven). Melon is a term used for various members of the Cucurbitaceae family with fleshy fruit The Quince (kwɪns or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette("kabak"), aubergine("patlıcan"), tomato("domates"), pumpkin("balkabağı"), pepper("biber"), cabbage("lahana") (black or white cabbage), chard("pazı") and mussel("midye") dolma constitute the most common types. Zucchini ( in North American and Australian English) or courgette (/kʊǝrˈʒɛt/ or in New Zealand and British English The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a Chard ( Beta vulgaris var cicla) also known as Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats Instead of dried cherry in the palace cuisine, currants are usually added into the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice-nut mixture.

Meats

Kebabs

• Shish kebab (şiş, pronounced "shish", means "skewer" in Turkish) consists of marinated chicken or lamb meat. Bursa (historically also known as Prussa, Greek: Προύσα and later as Brusa) is a city in northwestern Turkey and the seat Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Meat on skewers are grilled over an open fire. Although every kind of helal meat is consumed, lamb from milk-fed lambs is especially favored. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Fish cooked like shish kebab is also called fish shish. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two
• Adana kebap
• Urfa kebap
• Beyti kebap
• Fıstıklı kebap (with pistachio)
• Patlıcanlı kebap (Gaziantep's eggplant kebab)
• Spring kebap
• Orman kebabi
• Oruk kebabı
• Tas kebabı
• Cağ kebab
• Testi Kebabı
• Tokat kebabı (Tokat's eggplant kebab. Adana Kebab ( Adana kebabı in Turkish) is a long Charcoal grilled Minced meat Brochette mounted on a wide skewer Beyti kebab is a Turkish dish consisting of Ground beef or lamb, grilled on a skewer and served wrapped in Lavash Cağ kebab (Cağ kebabı IPA /ˈdʒaː kebabɯ/ is a Kebab variety originating in Turkey 's Erzurum Province, with the districts of Tortum Disputed with Sivas and Amasya)
• Döner
• Iskender kebab is a type of döner kebab originating from Bursa. Döner kebab ( Turkish döner kebap, literally "turning roast" is a Turkish national dish made of Meat cooked on a vertical spit İskender kebab is one of the most famous Meat foods of Northwestern Turkey and takes its name from its inventor İskender Efendi who lived in Bursa Döner kebab ( Turkish döner kebap, literally "turning roast" is a Turkish national dish made of Meat cooked on a vertical spit Bursa (historically also known as Prussa, Greek: Προύσα and later as Brusa) is a city in northwestern Turkey and the seat Döner is derived from the Turkish verb dönmek ("to turn"), as meat is cooked by turning it in front of a vertically positioned heat source. Döner kebab ( Turkish döner kebap, literally "turning roast" is a Turkish national dish made of Meat cooked on a vertical spit Döner meat can be eaten in a sandwich (pita or bread) but also with rice.
• Ciğer kebabı

Other meat dishes

• Kuzu güveç (lamb cooked in casserole)
• Ali Nazik
• Hünkar Beğendi (meaning that the sovereign/sultan liked it, the dish consists of the puree of grilled aubergine with cashar cheese topped with cubed lamb meat.
• Türlü is the mixture of vegetables and meat.
• Külbastı
• Elbasan tava
• Tandır (without adding any water, the meat is cooked very slowly with a special technique)
• İncik (lamb on the bone cooked in the oven)
• Çoban kavurma ("kavurma" means roasting/parching in Turkish) is diced lamb cooked with or without tomatoes, onions, mushrooms, peppers and herbs.
• Mahmudiye (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)
• The Turkish version of Moussaka is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. Mahmudiye is a town and district of Eskişehir Province in the Central Anatolia region of Turkey. Moussaka ( μουσακάς South Slavic: мусака /​ musaka, from musakka ultimately from مسقعة musaqqaʿa "chilled" is a traditional Often served with cacık and pilav. There are also variants with zucchini, carrots and potatoes.
• Karnıyarık is another eggplant dish. Karnıyarık (literally "riven belly" in Turkish) is one of the most notable Turkish dishes Eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.
• Köfte (meatball) is another meat dish in Turkey. Kofta (see section Name for other names is a Southeastern European Middle Eastern and South Asian Meatball or Dumpling. The word köfte is sometimes preceded by the name of a town, which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; İnegöl köftesi, Sultanahmet köftesi, İzmir köfte, Akçaabat köfte, Bursa köfte, Filibe köfte, Tire köfte, Islama köfte (mainly in Sakarya province) etc. Kofta (see section Name for other names is a Southeastern European Middle Eastern and South Asian Meatball or Dumpling. İnegöl is a City (center of the İnegöl district in the Bursa Province of Turkey. The Hippodrome of Constantinople (Sultanahmet Meydanı At Meydanı was a horse-racing track that was the sporting and social centre of Constantinople, capital of İzmir, historically Smyrna, is the third most populous city of Turkey and the country's largest port after İstanbul. Akçaabat is a town and district of Trabzon Province in the Black Sea region of Turkey. Bursa (historically also known as Prussa, Greek: Προύσα and later as Brusa) is a city in northwestern Turkey and the seat This article is about tires used on road Vehicles including pneumatic tires and solid tires. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains egg yolk and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. Kadınbudu köfte is another traditional speciality; minced meat is mixed with cooked rice and fried. Içli köfte can be described as a shell of "bulgur" filled with onion, minced meat and nuts. Kibbeh or kibbe (also kubbeh) ( Arabic كبة 'kibbeh or 'kubbah is a family of Levantine dishes made of Burghul, chopped Çiğ köfte is a meze from south-eastern Turkey meaning raw meatballs, prepared with "bulgur" and raw minced meat. Çiğ köfte (pronounced as chigh keufte and meaning literally "raw Köfte " in Turkish, also written in one word as çiğköfte) is
• Sujuk (sucuk) is a form of raw sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Sujuk ( sucuk; суджук; суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian երշիկ "yershig" Instead of classical sausages (sosis), sujuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.
• Pastırma is another famous beef delicacy (see pastrami). Pastırma or bastırma is a highly seasoned air-dried cured beef in the cuisines of the former Ottoman countries Pastrami is a popular Delicatessen meat made from lean Red meat, chiefly Brisket. Both pastırma and sujuk can be put in kuru fasulye (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with scrambled eggs, served in a small pan called sahan, is eaten at breakfast in Turkey. Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually Chicken)
• Kokoreç (the intestines of sheep) with spices is a traditional low-price fast food in Turkey. Kokoreç is a Turkish dish of Balkan origin made of seasoned skewered lamb Intestines.
• Liver is fried in Turkish cuisine. The liver is a vital organ in the human body and is present in Vertebrates and some other animals "Arnavut ciğeri", served with onion and sumac, is usually eaten as a meze, in combination with other mezes such as fava. Sumac (ˈʃuːmæk or /ˈs(juːmæk/ also spelled sumach) is any one of approximately 250 species of Flowering plants in the Genus Rhus "Edirne ciğeri" is another famous liver dish from Edirne. Edirne (anc Hadrianopolis; Greek Adrianople; Slavic/Bulgarian Одрин, see also its other names) is a city in Thrace, the westernmost Edirne (anc Hadrianopolis; Greek Adrianople; Slavic/Bulgarian Одрин, see also its other names) is a city in Thrace, the westernmost Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.
• Roasted Sheep's Head Kelle

Fish

Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. Sea bass refers to many fish species of various families including Black sea bass ( Centropristis striata, in the family Serranidae) Chard ( Beta vulgaris var cicla) also known as Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold In fish restaurants, it is possible to find fancy fish varieties like balık dolma (stuffed fish) or balık iskender (inspired by Iskender kebab). Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. Istanbul (historically Byzantium and later Constantinople; see the other Names of Istanbul) is the largest city of Turkey Eminönü is a district of Istanbul in Turkey. This is the heart of the walled city of Constantine, the focus of a history of incredible richness In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Trout is the common name given to a number of Species of Freshwater Fish belonging to the Salmonidae family

Popular sea fishes in Turkey include: anchovy hamsi, sardine sardalya, bonito palamut, gilt-head bream çupra or çipura, red mullet barbun(ya), sea bass levrek, whiting mezgit (allied to the cod fish) or bakalyaro, swordfish kılıç, turbot kalkan, red pandora mercan, tırança, and white grouper lagos. The anchovies are a family ( Engraulidae) of small common salt-water fish For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily Bonito (Spanish and Portuguese for "beautiful" is a name given to various species of medium-sized Predatory fish of the genus Sarda, in the Mackerel The gilt-head (sea bream Sparus aurata (Linn is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Sea bass refers to many fish species of various families including Black sea bass ( Centropristis striata, in the family Serranidae) Swordfish ( Xiphias gladius) are large highly migratory Predatory Fish characterized by a long flat bill. Turbot ( family Scophthalmidae order Pleuronectiformes) are Flatfish native to marine or Brackish waters of the North Pagellus is a Genus of porgies in the family Sparidae. Epinephelus is a Genus of Groupers They are large sea fish Members of this genus may also be called a Mero. ^[7]

Desserts

One of the world-renowned desserts of Turkish cuisine is baklava. Istanbul (historically Byzantium and later Constantinople; see the other Names of Istanbul) is the largest city of Turkey Baklava is a rich sweet Pastry featured in many Cuisines of the former Ottoman, Arab, and Iranian countries Baklava is made either with pistachio or with walnut. Turkish cuisine has a range of baklava like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, sarı burma etc.

Kadaif ('Kadayıf') is another very common Turkish dessert which differs from baklava in that shredded dough/phyllo is used. Kanafeh (Arabic كنافة) kadayıf ( Turkish) kadaif (Albanian kataifi, kadaifi (Greek κα(νταΐφι is a There are different types of kadaif: tel (wire) or burma (wring) kadayıf, both of which can be prepared either with walnut or pistachio. Kanafeh (Arabic كنافة) kadayıf ( Turkish) kadaif (Albanian kataifi, kadaifi (Greek κα(νταΐφι is a

Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf" (see [1]). Ekmek kadayıfı, ekmek kataif, ekmek kataifi (ekmek kadayıfı is a Turkish Bread pudding dessert also found in Greece and called simply εκμεκ Künefe and ekmek kadayıfı are specialities rich in syrup and butter. Ekmek kadayıfı, ekmek kataif, ekmek kataifi (ekmek kadayıfı is a Turkish Bread pudding dessert also found in Greece and called simply εκμεκ Both are usually combined with kaymak (clotted/scrambled butter) when served. Kaymak or kajmak is a creamy Dairy product, similar to Clotted cream, made all over the Balkans, Turkey, the Middle East Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut.

Among milk-based deserts, the most popular ones are muhallebi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). Rice pudding is a Dessert enjoyed by people of different cultures all over the world originating in Asia Keşkül (keşkül is an almond based milk pudding usually served in a bowl and eaten with a spoon Tavuk göğsü (tavuk göğsü "chicken breast" is a Turkish Dessert made with the white meat of Chicken breast cracked Rice or

Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvası (cooked with semolina and pine nuts), yaz helvası (made from walnut or almond^[8]), tahin helvası (crushed sesame seeds), kos helva, pişmaniye (floss halva). Types Most types of halva are relatively dense confections that are sweetened with Sugar or Honey. Pişmaniye or pishmaniye is a Turkish dessert that is a kind of Candy floss made up of thousands of strands of flour and sugar and

Other popular desserts include; Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma. Basbousa (Arabic revani (Turkish or ravani (Greek ραβανί is a sweet cake made of a Semolina soaked in Syrup. Tulumba (tulumba tatlısı is a type of dessert It is made from unleavened dough lump (about 5cm long given a small ovoid shape with ridges along it using an 'icing' bag with a special

Güllaç is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. Güllaç (ˈɟylːaʧ is a Turkish dessert made by Milk, Pomegranate and a special kind of paste The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.

Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. Noah's Ark, according to the Book of Genesis (chapters 6-9 is the story of a large vessel built at God 's command to save Noah, his family All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.

Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı(apple) and armut tatlısı(pear). Fruits are cooked in a pot or in the oven with sugar, carnation and cinnamon (without adding water). After being chilled, they are served with walnut or pistachio and kaymak. Kaymak or kajmak is a creamy Dairy product, similar to Clotted cream, made all over the Balkans, Turkey, the Middle East

Homemade cookies are commonly called kurabiye in Turkish. The most common types are acıbadem kurabiyesi (prepared only with egg, sugar and almond), un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnut). Acıbadem kurabiyesi (acıbadem kurabiyesi "bitter almond cookie" is a traditional Turkish cookie made of Almonds sugar and egg whites Another dough based dessert is ay çöreği.

Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.

Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties. Turkish Delight, lokum, or loukoum is a confection made from Starch and Sugar. Turkish Delight, lokum, or loukoum is a confection made from Starch and Sugar.

Cezerye, cevizli (walnut) sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit pestils) are among other common sweets. Cezerye is a semi-gelatinous Turkish Confectionary made from Carrot, Fig or date Purée, packed with Nuts or Churchkhela (also written churchkhella, ჩურჩხელა чурчхела is a traditional sausage-shaped Candy originating from the Caucasus,

Marzipan badem ezmesi or fıstık ezmesi (made of ground pistachio) is another common confection in Turkey. For the character in the animated internet cartoon see Homestar Runner.

Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. Manisa ( Ottoman Turkish: مانيسا Manisa; Greek: Μαγνησία Latin: Magnesia) is a large city in Turkey 's İzmir, historically Smyrna, is the third most populous city of Turkey and the country's largest port after İstanbul. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet. Şerbet ( Turkish) (Soda powder Etymology Turkish & Persian Turkish şerbet from Persian & Urdu شربت Hindi sharbat from Arabic ^[9]

Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.

Kaymak (clotted cream-butter) is often served with desserts to cut the sweetness.

Tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Turkish coffee (see name and variants for other names is coffee prepared by boiling finely powdered roast coffee beans in a pot ( Cezve) possibly with

Beverages

See also: Turkish wine

Alcoholic beverages

Although the majority of Turks profess the Islamic religion, alcoholic beverages are as widely available as in Europe. However, some Turks abstain from drinking alcohol during the holy month of Ramadan. Ramadan or Ramazan ( Arabic: رمضان Ramaḍān) is a Muslim religious observance that takes place during the ninth month of the Islamic There are a few local brands of lager such as Tekel Birasi, Marmara34 and Efes and a large variety of international beers that are produced in Turkey such as Skol, Beck's, Carlsberg and Tuborg. Lager (storage camp bearing etc is the more popular of two main types of Beer; the other being Ale. Efes Beverage Group was founded in Turkey in 1969, and today consists of 14 breweries in Turkey Russia, the CIS countries and Beck's is a brand of the Brewery Brauerei Beck & Co in the north German city of Bremen. Tuborg is a Danish Brewing company founded in 1873 by Carl Frederik Tietgen.

There are a variety of local wines produced by Turkish brands such as Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. Wine is an Alcoholic beverage made from the fermentation of Grape juice A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, Pinot Noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in Black Sea Region and eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in Mediterranean Region, Sergi Karası, Dimrit. Pinot noir ('pino nwar is a red Wine Grape variety of the species Vitis vinifera. Gamay is a purple-colored Grape variety used to make Red wines most notably grown in Beaujolais and in the Loire Valley around Tours Cinsaut or Cinsault (pronounced "san-so" is a red Wine Grape, whose heat tolerance and productivity make it important in Languedoc-Roussillon Carignan is a red Wine grape that originated in Cariñena Aragon and was later transplanted to Sardinia, elsewhere in Italy, France Çal Karası ("Çal Black" is a variety of red Wine grape from the Çal district of the Denizli Province of western Turkey. Merlot ('MERL-oh' in British English mer-LOH in American English and standard French is a red Wine Grape that is used as both a blending grape and for Cabernet Sauvignon is one of the world's most widely recognized red Wine grape varieties. Alicante Bouschet is a Wine Grape variety that has been widely cultivated since 1866 Öküzgözü is a Turkish grape variety and Turkish wine produced from this grape Kalecik Karası is a Turkish Grape variety and a Turkish wine produced from this grape As for white wine, the grapes can be listed as follows; in Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in Aegean Region, muscat and semillion; in Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede (for further info http://www.hayyam.com/uzumler/index.php). Chardonnay is a green-skinned Grape variety used to make white Wine. Riesling is a white Grape variety which originates in the Rhine region of Germany. In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region - Nevşehir), Aegean coast (Selçuk and Bozcaada (an island in the Aegean Sea)). Cappadocia (or Capadocia, Turkish Kapadokya, from Greek: Καππαδοκία / Kappadokía which in turn is from the Persian: Nevşehir, formerly Muşkara, ancient Nyssa, is a city and the capital district of Nevşehir Province in the Central Anatolia Selçuk is the central town of Selçuk district İzmir Province in Turkey, northeast of Kuşadası, northeast of Ephesus. For the ant spider genus see Tenedos (genus. For the 19th century fort in Zululand, see Fort Tenedos Tenedos, officially

Rakı, a traditional alcoholic beverage flavoured with anise, is the usual drink with meze, fish or kebabs. Raki ( Turkish: rakı rakɯ is a non-sweet usually Anise -flavored Apéritif that is produced by twice distilling either only '''Anise''' or Aniseed, less commonly anís (stressed on the second syllable ( Pimpinella anisum) is a Flowering plant in the family Apiaceae Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish As a matter of fact, the abolition of the monopoly of the state undertaking "TEKEL" on the production of alcoholic beverages spurred the production of Raki and wine in Turkey.

Non-Alcoholic beverages

At breakfast and all day long Turkish people drink black tea. Black tea is a variety of Tea that is more oxidized than the Oolong, green, and white varieties Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.

Ayran (salty yoghurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey. Ayran or airan (from Turkish ayran) is a drink made of Yoghurt and water popular in Turkey, Armenia, Azerbaijan

Kefir is prepared with kefir grains and milk. For the Islamic term see Kaffir. Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya

Şalgam suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs. Turnip juice (Şalgam Suyu is a popular beverage of southern Turkey, originating from Adana.

Boza is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with leblebi). Boza is a popular Fermented beverage in Turkey, Albania, Bulgaria, The Republic of Macedonia, Montenegro, Bosnia Leblebi (leblebi is a kind of Snack made from roasted Chickpeas very common and popular in Turkey.

Sahlep is another favorite in winter (served hot with cinnamon). Salep (salep - sahlep from سحلب saḥlab referring to both orchid as well as the salep drink Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be known.

Şerbet (sherbet) (IPA: [ʃer'bet]) is a traditional Turkish sweet soft drink made of rose hips, cornelian cherries, rose, or licorice and spices. Şerbet ( Turkish) (Soda powder Etymology Turkish & Persian Turkish şerbet from Persian & Urdu شربت Hindi sharbat from Arabic Some contemporary adaptations can be found at http://www.lezzet.com.tr/dosyalar/01205/.

In classical Turkish cuisine, alternatively Hoşaf (IPA: [hoʃ'af]) (komposto) accompanies meat dishes and pilav. Compote is used in a number of cultures to define different dishes Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a

Turkish coffee is a world-known coffee which can be served sweet or bitter. Turkish coffee (see name and variants for other names is coffee prepared by boiling finely powdered roast coffee beans in a pot ( Cezve) possibly with In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". (For the link between coffee beans left behind by the Ottoman Army and today's coffee shops in Vienna, take the BBC test at http://news.bbc.co.uk/1/hi/world/europe/4305656.stm). It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee.

See also

• Baklava
• Gözleme
• Kadaif
• Kumpir
• Mangal
• Mantı
• Meze
• Pilaki
• Piyaz
• Turkish coffee
• Turkish rakı
• Turkish tea

Related cuisines

• Balkan cuisine
• Central Asian cuisine
• Middle Eastern cuisine
• Mongolian cuisine

Bibliography

• Gürsoy Deniz, Turkish Cuisine in Historical Perspective, Istanbul, 2006, ISBN 9753295642. Baklava is a rich sweet Pastry featured in many Cuisines of the former Ottoman, Arab, and Iranian countries Gözleme is a savoury traditional Turkish hand made and hand rolled pastry Kanafeh (Arabic كنافة) kadayıf ( Turkish) kadaif (Albanian kataifi, kadaifi (Greek κα(νταΐφι is a A baked potato, also known as a jacket potato, is the edible result of Baking a Potato. Mangal is the name for Turkish Barbecue. In a more social context it resembles Braai of South Africa. Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Pilaki is a style of Turkish Meze and may refer to several dishes that are cooked in a sauce made out of Onion, Garlic, Carrot, Piyaz (piyaz from پیاز "onion" is a kind of Turkish salad or Meze that is made from any kind of dry Beans with Hard-boiled Turkish coffee (see name and variants for other names is coffee prepared by boiling finely powdered roast coffee beans in a pot ( Cezve) possibly with Raki ( Turkish: rakı rakɯ is a non-sweet usually Anise -flavored Apéritif that is produced by twice distilling either only Turkish tea ( çay) is a type of Tea that is drunk by most people living in the Turkic speaking world the Arabic-speaking world, and the Horn of Africa The cuisine of the Balkan states includes Cuisine of Albania Cuisine of Bosnia and Herzegovina Cuisine of Bulgaria The Central Asian cuisines include Afghan cuisine Iranian cuisine Mongolian cuisine Cuisine The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. The traditional Mongolian Cuisine primarily consists of Dairy products and Meat.
• Halıcı Nevin, Konya Yemek Kültürü ve Konya Yemekleri, Istanbul 2005, ISBN 9756021160.
• Halıcı Nevin, Sufi Cuisine, Saqi 2005.
• Lambraki Mirsini, Akın Engin, Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı, Istanbul 2003, ISBN 9754584842.
• Roden Claudia, A New Book of Middle Eastern Food, 2000, ISBN 014046588.
• Şavkay Turgut, Halk Mutfağımız Geleneksel Tatlarımızdan Seçmeler, Istanbul 2005, ISBN 9759818027.
• Ünsal Artun, Süt Uyuyunca, Türkiye Peynirleri, Istanbul, ISBN 9753637551.
• Ünsal Artun, Silivrim Kaymak, Türkiye'nin Yoğurtları, Istanbul 2007, ISBN 9789750812767.
• Yerasimos Marianna, Osmanlı Mutfağı, Istanbul 2002.
• Zubaida Sami and Tapper Richard, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.

References

External links

• Turkish Cuisine Portal
• Turkish Cuisine
• Turkish Cooking
• Turkish Food Recipes
• Eating the Turkish way
• Turkish-Cypriot Cuisine – A Taste of the Mediterranean

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