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| Food & Drink |
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| Important factors about construction of Turkish cuisine are variety of productions which are grown in Middle East and Anatolia's land, interaction which is lived with many different cultures in the long history and new tastes which are developed in serai's kitchen such as Ottoman and Seljuks. Turkish cuisine which is the heir of these cultures affected both Balkan and Middle East cuisines and also is affected by them. Additionally, Turkish cuisine shows difference according to its regions. Black Sea cuisines, Southeast cuisine, Middle Anatolia have rich food treasure which belongs to their own cuisine. Meals usually are served by adding various spices and sauces. Turkish cuisine which is rich about delicatessen (cheese, honey, butter, olives), yoghurt attached to them in world cuisine. Turkish cuisine is suitable for many foods both healthy and balance diet and variety richness as much as palatal delight. It has also examples which can be originated for vegetarian cuisine. |
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| Soups |
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 Soup is an indispensable part of Turkish cuisine especially in winter. The most preferred soups are lentil soup, ezogelin soup, yoghurt soup and soup of dried curds. Turkish cuisine includes many various soups with these. Vegetable, meat, chicken, fish, pulse, noodle, flavor, yoghurt are the general materials using soups. The other attractive soup in Turkish cuisine is tripe which is made from calf's meat tripe part. It is containing lemon and garlic. It is believed that its digestion is easy and is beneficial headache after alcohol. Hence, it is possible to find an opened tripe restaurant or soup house until the late in the nights. |
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| Meat Foods |
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 Meat dishes in Turkish cuisine are mostly kebabs, meat balls and stews. Kebabs generally are prepared in restaurants and cooked by grill method. Meat on spit and shish kebab are the most known and liked kebabs. Adana kebab, İskender kebab, Ali Nazik and steak are also very common. There are also kebabs whose have different cooking method and materials such as meat cooked in underground pit oven, kebab cooked in a sealed clay pot. Meatballs which are cooked in the way of kneading mince, crumb, onion, garlic and various spices can be done as a baking, frying or stew. Tekirdağ meatball, Akçaabat meatball and İnegöl meatball are the most known and eaten meatball types. Spicy row meatballs are the peculiar taste to be eaten. Gallimaufries, casseroles, stew meatballs and lamb stew with vegetables can be told among the stew meat dishes. In Turkey whose three sides surrounded by sea, fish cuisine is very delicious and it is possible to find fresh fishes in their season. Anchovy, sea bream, sea bass, salmon, red mullet, whiting fish, bonito, blue fish, sardine, shrimp, mussel are the most preferred sea foods. Sea foods are prepared in the form of soup, poached, frying and grilling. Turkey and chicken, the others white meat, largely consumed as grilling or stew in Turkey. Specialty meats are also eaten in Turkish cuisine. Grilled sheep's intestines is the most known and popular one among these. It is possible to come across someone who sells this food in restaurant and street. |
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| Vegetable Foods |
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 Turkish cuisine has a great variety of vegetables dishes. Stew vegetable dishes, stew vegetable dishes with meat, stuffed and Greek leaves, fried vegetables and oil olive dishes have a lot of varieties. Stew vegetable dishes with meat is cooked by adding meat as a mince or adding as a part. There are a lot of dishes which are cooked with meat such as lamb stew with vegetables, split aubergines with meat filling, bean with meat, zucchini, leek, spinach. Stuffed which is made without meat is cooked with rice, onion, currant and pine kernel. Stuffed which is made with meat includes mince, rice, onion and tomato sauce. Cabbage and vine leave are generally used for Greek leaves. The most used vegetables for stuffed are pepper, zucchini, tomato, aubergine and onion. Oil olive dishes find wide place on Turkish cuisine. Green beans with oil olive, bean salad, stuffed with oil olive, artichoke with oil olive and horse bean are appeared when the olive oil meet the taste of vegetables. Many vegetables can be cooked as frying or grilling. Aubergine, zucchini, pepper, tomato, carrot and vegetable patty are the most liked frying types. |
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| Pastries |
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 Pastries are consumed so much in Turkey. Flat bread and börek are in among the most liked pastries. A pizza with spicy meat filling and flat breads are prepared generally at special ovens in restaurants .These restaurants which are usually come across. Börek houses are like these restaurants. Mince, cheese, spinach, potato are usually materials in börek. Water börek is a special börek which is prepared after boiling phyllo in water. The other pastry which is prepared like börek and the most consumed one is flapjack. Bagel and buns are consumed very much and it is possible to see them both in restaurants and barrowman. Turkish ravioli culture is developed in Turkish cuisine and Turkish raviolis which are plain, meaty, with yogurt can be very delicious. Turkish people like eating bread with their meals so it is possible to come across a lot of bread types (whole-wheat, rye, corn, soy) in Turkish cuisine. Pilaf is in among the most consumed foods like bread. |
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| Desserts |
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 Turkish cuisine is quietly rich and famous in terms of its desserts. Baklava is in among the most known dessert of Turkish cuisine. It is prepared in the way of sweetening with sherbet after cooking by putting nut, walnut or green pistachio nut amid the phyllos. Shredded wheat with syrup is prepared with the very thin wire dough which is sold and it is sweetened with sherbet after baking by putting the same ingredients like baklava in it. Milky desserts are prepared in the way of fattening with farina, rice or rice flour after boiling milk with sugar. White pudding with blackened surface is an interesting Turkish dessert which is prepared like custard then this commixture is fried in a tray until caramelizing. Chicken breast pudding is also a milky dessert. It also includes picking chicken together with the above mentioned materials. Semolina is used to make some dessert such as baked semolina and semolina halva. Noah's pudding which is important in terms of religion for Turkish people includes herbal things like wheat, dried grape, bean and chickpea. Nut pumpkin is prepared in the way of cooking pumpkin with sugar. There are also a lot of halva types such as sesame seed paste, nut halva. Semolina doughnut in syrup is consumed too much in Turkey. Angel's hair, oven shredded pastry with soft cheese filling in thick syrup is very delicious dessert whose cheese is peculiar to itself.Turkish delight has also a fame all around the world. |
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| Drinks |
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 Turkish cuisine has peculiar beverages to itself together with fizzy drink which are liked all the world, beer and fruit juices. Ayran is a specific beverage which is prepared by watering yoghurt. Salep, boza, fermented carrot juice and sherbet are the specific beverages of Turkey. Turkish coffee and tea have an important place among hot drinks. Turkish coffee is prepared by cooking the bestially crushed coffee in coffeepot which has long stems. Turkish coffee which is popular all around the world is served with small glasses which are called cup. Turkish tea which is a hot drink is more preferred than coffee. It is prepared by using powder tea with two part teapot or samovar. It is served in slim tea glasses. Turkish tea also gained popularity with its preparation. Raki is the most preferred drink among alcoholic beverage in Turkish cuisine. It is obtained from distilling the alcohol which is acquired from grape with aniseed in two or three times. It is the alcohol beverage whose history is based on ancient Turkish cuisine. Beer and wine gain wide currency although they come after raki. Turkish wines which are prepared by local grapes begin to become popular in world with their diverseness and taste. |
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