Turkish Cuisine is one of the world’s three primary cuisines. It is as famous as the Chinese and French Cuisines. Turkey is renowned for the variety of its cooking. Its main characteristic is that unlike Oriental cuisine, it makes very modest use of spices. Turkish cooking does not tend to be heavy and rich as is often imagined.
In luxury-class restaurants in Istanbul, Ankara and Izmir, fresh fish from the sea is served to suit every palate – Kılıç Balığı (Sword Fish), çipura, levrek (bass), barbunya (red mullet) are some of the delicious fish dishes. Fresh fruit season comes from all parts of Turkey – Strawberries from Eregli; honey lip figs and seedless grapes from Izmir; big, luscious peaches from Bursa; green pears from Ankara; oranges, tangerines, grapefruits and bananas from the Turquoise Coast of Turkey; melons and water-melons from the interior.
Kebabs (şiş, döner, kağıt) small pieces of tender lamb grilled over a charcoal fire – sliced lamb similarly prepared – are great favorites with tourists.
Most soup and deserts are similar to those in Western Europe although some deserts such as baklava – crisp pastry with layer of nuts and served with heavy syrup, helva – a confection of chopped nuts, sesame and honey, and güllaç – a sweet of wafers, ground almonds cooked with milk, are solely Turkish.
Turkish National Dishes
International Cuisine is featured by most large hotels and restaurants in important towns, but it is worth-while for the tourists to taste some of the Turkish specialities. Here is a short list of some of the national dishes (in alphabetical order):
Börek: Small rolls or triangles of pastry stuffed with cheese or minced meat and onions.
Çerkes Tavuğu: Boiled and stripped chicken served with special thick walnut sauce flavored with paprika.
Döner Kebab: Mutton and lamb broiled on a roasting vertical spit, sliced thinly and served with pilav.
Dolma: Vine leaves or vegetables such as aubergine, peppers and tomatoes stuffed with rice, nuts and peppers cooked in olive oil.
Hünkâr Beğendi: Roasted meat with mashed (purée) aubergines.
İşkembe Çorbası: A soup prepared with chopped tripe and egg sauce, a favorite cure for hangovers.
Kılıç Balığı: Swordfish dressed with bay leaves and tomatoes and peppers and grilled on skewers over a charcoal fire.
Midye Dolması: Mussels stuffed with spiced rice and cooked in olive oil, served cold.
Şiş Kebabı: Cubes of mutton broiled on skewers with peppers and tomatoes served usually with pilav and vegetables.
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