Turkish Food


For centuries, Turkish khans and sultans had their own chefs prepare the tastiest dishes for them, which also influenced today’s popular Turkish food. Considered to be a combination of Central Asian, Balkan, and Middle Eastern cuisine, Turkish kitchen offers a variety of tastes ranging from mildly spicy Middle Eastern dishes to delicious olive oil appetizers that are truly Mediterranean. Each region in Turkey also contributes to the richness of Turkish food. In Anatolia, beans are cooked quite often whereas corn based dishes can be served in every meal in the Black Sea Region.

3 things everyone should know about Turkish food culture are Ekmek (bread), Chai (Black Tea) and Sofra Adabi (Eating Manners). First, ekmek, which is similar to French baguette, is present in every meal because Turks love eating bread with almost anything. Second, each meal includes or is followed by a cup of black tea and Turkey ranks as #4 in the world in tea consumption. Third, Turkish people put special emphasis on eating manners at the table (actually, throughout the history, most of the people ate meals on the floor with a big round pan called “tepsi”). Everyone should wait till the oldest person starts eating and recite “besmele” before the meal.

A typical Turkish breakfast includes ekmek (bread), tea (black tea), jam (recel), feta cheese (peynir), olives (zeytin), butter (tereyagi). Of course, lunch and dinner can vary but soups and boiled vegetables in tomato sauce are extremely common where ever you go. Lastly, all dinners must include a Turkish dessert like baklava or kadayif (desserts that are made of thin layers of pastry soaked in honey). In the picture simit (crispy and cruchy round bread with sesame seeds) and Turkish coffee (hot coffee served in small cups and extra-fine grounds in it)

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