Food & Cuisine

Due to its incredibly intimate geographical location, Turkey has one of the widest varieties of food from across the continent, combined with varying cultures and traditions that have been passed through the generations, distorted, altered, changed and remained untouched, the country sees a unique blend of Asian and European dishes of all sorts, shapes and sizes.

Meat is mainly eaten during special ceremonies or religious events but as of recent, a combination of ground meat and vegetables has become common. Among types of meat consumed are Veal, Chicken and Lamb. Eggs and Fish are also very common, with the latter being frequently consumed in coastal towns.

Fruit is incredibly cheap and varied in Turkey due to its high abundance and Turkish dishes often see the use of plums, pomegranates, apricots, raisins, currants, pears, vine leaves, grapes, apples, figs and many types of citrus fruits alongside meat and bread. Eggplants especially have a special place in Turkish cuisine.

Common dishes across the country include Menemen (egg, onion, tomato and green pepper soup with spices), Cilbir (poached eggs with yoghurt, often served with melted butter and aleppo pepper or paprika), Compote (fruit pieces in sugar syrup seasoned with vanilla, citrus fruit peels, cinnamon, cloves, almonds, coconut, raisins and/or candied fruit), Pilaf (rice cooked in seasoned broth, often mixed with onions and other vegetables), Cacik (seasoned and stained yoghurt) and Kebab (roasted and/or grilled meat, often skewered, served alongside other dishes).