Turkish cuisine that you need to try in Istanbul. What to try: Turkish cuisine. Vegetables and fruits

The cuisine of Turkey combines a huge number of culinary traditions of different peoples of Asia and the Caucasus and, together with Italian and French cuisine, is one of the three most popular in the world. IN It contains quite unexpected combinations of ingredients and ready-made dishes, unusual for European gourmets, but not without its sophistication. Let's take a closer look at all this.

Appetizers and first courses

Any meal in Turkey begins with light snacks, which are called. These can be salads, pickled vegetables, pickles, olives (black and green), mushrooms, spicy cheese, sardines or anchovies.

Most tourists prefer “borek” as a snack - small fried pies in which thin layers of dough cover a filling of meat, fish, cheese, spinach or spices.

In Turkish cuisine, as in Russian, there is a special reverence for first courses, which are served at the beginning of the meal during all meals (breakfast, lunch and dinner).

In winter, many establishments offer tourists "chorbu"- hot stew of tomatoes, lentils and other vegetables,
and in the summer, a cold stew made from ayran (a type of fermented milk product), garlic, cucumbers and herbs is especially popular.

In terms of the number of different soups, Turkish cuisine can compete with the cuisines of other countries. Local chefs prepare delicious meat, fish, chicken, rice, and vegetable soups, seasoning them with lemon juice, mint and eggs.

Meat abundance

National cuisine of Turkey - it also includes a huge number of beef, lamb and poultry dishes. Typical meat dishes - This is a type of kebabs. In addition to traditional meat on a skewer "shish kebab" Tourists are also offered:

“tandoor kebab” - a whole lamb carcass baked in a hearth dug in the ground,
“Kufte” (small round cutlets),
“kebabs” (products made from finely chopped or minced meat with added spices).
Tourists also like sausages or balls of minced meat fried on a grill, which the Turks call “yizgara”.

But the most famous meat dish of Turkish cuisine is pilaf, which in this country is prepared from rice or wheat cereals. In this case, wheat cereals are stewed with meat, whole onions, green peppers and chopped tomatoes, and rice pilaf has its own characteristics depending on the region of the country. In every corner of Turkey, rice pilaf will have a different taste, so it simply cannot get boring. In some regions of the country, pilaf is even prepared from peas and vermicelli.

Almost all establishments that can satisfy an attack of hunger serve the world-famous dolma (a type of Turkish cabbage roll) in cabbage or grape leaves stuffed with meat or rice.

While in Turkey on vacation or on a business trip, be sure to you need to try the local manti, which are made from dough filled with minced meat. Onions, salt, pepper and chopped spices are added to the minced meat. Manti is served with a special sauce, which is prepared by mixing yogurt with garlic, paprika, oil, cayenne pepper, basil and parsley.

Gifts of the Seas

Since the territory of Turkey is surrounded on three sides by the waters of the Black, Marmara and Mediterranean seas, many types of fish and seafood are used in the national cuisine. Local chefs deliciously prepare mullet, stingray, red mullet, swordfish, flounder, as well as oysters, mussels, squid, octopus, cuttlefish, lobsters and all kinds of shrimp.

Seafood dishes are simple, although they can hardly be called cheap. When visiting fish restaurants in Turkey, tourists from Europe need to know that the menu does not indicate the cost of the dish itself, but the price per kilogram of live fish or other seafood. Visitors can choose their own fish in a huge aquarium, pay for its weight, and then enjoy the taste of a freshly prepared dish.

You can always taste fish dishes at more reasonable prices in coastal cities, where many types of sea fish are cooked on a grill, added to dolma, and the meat for traditional pilaf is replaced with mussels and other delicacies.

Vegetable paradise

Various vegetables are most often served as a side dish for meat and fish dishes in Turkish cuisine. It is worth noting that vegetables here are not considered secondary products, but incredibly tasty dishes are prepared from them. Local chefs can prepare more than four dozen different dishes from eggplants alone.

Stuffed meat is also popular among tourists. leeks, sorrel kavurma, zeytinyaly(green beans stewed with onions and tomatoes).

Tea, coffee, ayran and stronger drinks

In the national cuisine of Turkey, in addition to the famous Turkish coffee, tea is considered a traditional drink that can be used to wash down all these dishes. To taste this drink, tourists do not have to look for cafes and restaurants in big cities. Numerous merchants (“chaichi”) walk along their streets, serving hot or cold tea on special trays. Often “chaichi” carry a real samovar on a cart.

Tea is so popular in Turkey that it is drunk everywhere. At the same time, they drink not only varieties of black and green tea, but also berry, orange, and apple. Such fruit mixtures are sold by weight in Turkish markets, so tourists can always choose the flavor they like best.

You can quench your thirst in the summer heat a glass of ayran diluted with mineral water. This drink tones the body and gives it pleasant freshness.

Since Turkey is a Muslim country, the only strong drinks freely available in many stores are anisette vodka, dry and semi-sweet wines.

Baking and sweets

Turkish cuisine is also famous for its sweets. First of all, we need to highlight “baklava”- a layer of pistachio and walnut shavings placed in thin petals of puff pastry.

Pleasant to the taste and "Gezlime" - cheese cakes, among which the best are considered to be those baked over coals in a large tandoor.

Definitely worth a try "Sultan's dessert"- pieces of dough prepared in a special way and boiled in thick syrup, which are then sprinkled with grated walnut kernels and poured over with thick cream.

And how can you pass by such Turkish sweets as halva, Turkish delight, stuffed peach, candied chestnut?

It should be remembered that of all types of baked goods in Turkey, simple bread is most revered. It cannot be thrown away - this is a great sin. Even if you drop a piece of bread, you must pick it up, kiss it and bring it to your eyes, otherwise you may find yourself in an unpleasant situation.

Cooking ourselves - Turkish cuisine recipes

You can bring a piece of Turkish flavor into your home by preparing several dishes of this cuisine and pleasantly surprising your family or invited guests.

For starters, you can serve rice soup, for the preparation of which you will need:

6 glasses of meat broth;
500 gram tomatoes;
1/3 cup rice;
a tablespoon of oil;
parsley and salt to taste.

Rice must be washed, placed in a saucepan, filled with meat broth, added oil and salt and placed on the stove. While the soup base is cooking, set one tomato aside, chop the rest and add to the soup. The last tomato must be peeled, cut into cubes and thrown into the soup at the very end.
Cook the rice soup for about 15 minutes until the rice softens. Then the finished dish is removed from the stove and poured into portioned plates, garnished with finely chopped parsley.

As a second course, you can prepare stuffed eggplants. For this you will need:

6 eggplants;
400 grams of veal;
1/3 cup rice;
1.5 glasses of water;
2 onions;
2 tomatoes;
lemon;
2 tablespoons butter;
a bunch of parsley;
salt and pepper - to taste.

Eggplants must be washed, dried and cut into longitudinal strips up to one and a half centimeters thick.
Peel the onion, chop it thinly and fry in a deep frying pan or saucepan until softened, adding oil.
Pour the washed rice into a bowl with onions, add a glass of water and close with a lid. Over medium heat, the rice and onions should simmer for about 10 minutes.
The meat must be minced or finely chopped, added to the rice, seasoned with pepper and salt and mixed carefully.
Scald the tomatoes with boiling water, remove the skin, cut into cubes and add to the rice and meat. Sprinkle with chopped parsley and stir thoroughly for 5 minutes.
Place the prepared minced meat on the eggplants, then place them in a saucepan, add the rest of the water, and sprinkle with lemon juice. Cover the pan and place in a well-heated oven for 30-40 minutes.
Place the finished eggplants on a plate and garnish with fresh herbs.

And for dessert you can prepare puff baklava, for which you will need:

2 cups wheat flour;
1/2 cup milk;
a glass of ghee;
egg;
egg yolk;
200 grams of walnuts;
20 grams of compressed yeast;
a glass of powdered sugar;
80 grams of honey;
ground cardamom seeds (on the tip of a knife);
salt to taste.

Yeast is diluted in warm milk, salt, egg, a little butter and flour are added. Knead the dough, which then needs to be covered with a cloth and placed in a warm place for 40 minutes.
For the filling, nut kernels are ground in a meat grinder, honey, powdered sugar and cardamom are added to them.
Roll out 15 thin cakes from the prepared dough, place them in a stack on a baking sheet, greasing each with melted butter. The first 3 cakes and the last 3 are laid out without filling, and the rest are sandwiched with the prepared mixture every 2 cakes.
Baklava is brushed with egg yolk, cut into diamonds and baked in an oven preheated to 180 degrees for about half an hour. The finished baklava is poured with the remaining melted butter.

One trip to Turkey is not enough to enjoy all its culinary delights. There everyone will find a dish to their taste, because Turkish cuisine, like the country itself, has a rich history and traditions.

Gastronomic Türkiye. Photo: http://www.flickr.com/photos/kiwanc/

Turkey is divided into five culinary regions: Central Anatolia, Aegean Coast, Black Sea Coast, Southeast Anatolia and Marmara region. Each of them prepares its own specialties - depending on the climate, the presence or absence of seafood, vegetables, berries, etc.

The main national meat dish is kebab (lamb, beef or chicken cooked over an open fire). The secret of its popularity lies in its special marinade.

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The most common types of Turkish kebab are Iskander kebab and Adana kebab. Iskander kebab is named after Alexander the Great. There is a legend that it was he who came up with the recipe: he put a piece of fried lamb on a flatbread, sprinkled it with lentils and poured yogurt over it.

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Adana kebab is a kebab made from minced young lamb.

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Meat in Turkey is prohibited from being chemically processed, so it is of very high quality and, accordingly, expensive. But, for example, sausage is available to everyone.

But still, Türkiye is not famous for meat dishes. Desserts are the highlight of the national cuisine. First of all, you need to try heat-resistant ice cream - dondurma. It is prepared in wooden barrels exclusively from natural products: dried orchid root, goat milk, fruit. They eat it with a fork and knife. The homeland of dondurma is the capital of southeastern Turkey - Kahramanmarash. The sultans have long surprised guests with this delicacy. The sellers of this ice cream have an excellent sense of humor, so each serving includes a joke.

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The main delicacy with which Turkey is associated is Turkish delight or, as the Turks call it “lokum”, a sweetness for the throat. The recipe was invented back in the 18th century. Lokum was an elite dessert that only noble nobles and sultans could afford. Today it is available to everyone. You can try real Turkish delight in Istanbul, at the famous confectionery factory founded by Bekir Efendi about 250 years ago. With a variety of fillings, Turkish delight will delight anyone, even the most picky sweet tooth: pistachio, rose water, chocolate, nut, almond and a huge number of different flavors.

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Many countries are famous for their signature drinks: Scotch whiskey, French wine. Turkey has its own -. It is prepared from young grapes and infused with anise seeds for three months. The strength reaches 75 degrees. It has a specific sweetish taste as a medicinal mixture, which is why in the 19th century it was called “drops of the Danish king” by Europeans. Turks dilute crayfish with mineral or ordinary water, after which it acquires a cloudy white color. That’s why crayfish is also called “lion’s milk.”

But remember, Türkiye is an Islamic country, and the attitude towards alcohol is negative there. Selling alcohol in public places is prohibited, and drinking is indecent. There is only one conclusion: drink tea.
Turks are tea fanatics. It is drunk everywhere and in large quantities. It is brewed by steam in two teapots of different volumes, located vertically above each other. Thanks to this, the aroma is preserved.

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They drink tea from special pear-shaped glass glasses without a handle. This glass helps keep the tea hot longer and enjoy its beautiful rich color. There is a legend that in ancient times there lived tribes in Turkey in which women did men's work. The men were drinking tea at this time, adhering to the slogan: “What if there is war, and I’m tired.” And so that the husband would not get bored during his wife’s absence, they began to give the glass the shape of a woman’s waist.

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You can drink tea anywhere in Turkey. There are even special places - tea gardens. However, until the first half of the 20th century, it was not tea that was popular, but coffee.

It was in Turkey that the “turku” or in the original “cezva” was invented. For Turkish coffee, the beans are finely ground. Then the ground coffee is boiled in a Turk, cardamom and cinnamon are added. They drink coffee without sugar.

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Turkish cuisine, like the country itself, is very colorful. The abundance of sweets testifies to the cheerfulness of her people. Therefore, after enjoying the culinary delights to the fullest, do not forget to thank those who opened the delicious world of Turkish cuisine for you - “Elinize saglik” (“Thank you and health to the hands of the cook!”).

Traditional Turkish cuisine is a whole philosophy that consists not only in the preparation of many dishes, but also in communication. This is a kind of ritual that lasts for hours and includes both a beautiful table setting and a variety of dishes.

Turkish cuisine can be called a mix of the best dishes of the Balkan, Caucasian and traditional cuisine of Islamic peoples, but it has its own peculiarities.

Since Turkey is a Muslim country, pork is not common here; dishes from lamb, fish, beef and poultry are cooked mainly over an open fire. Seasonings are used, but in moderation, compared, for example, with Indian cuisine. Chefs try not to change the basic taste of the dish by adding spices.

Typical dishes for Turkish cuisine are pilaf, doner, kebab, dolma, börek, gozleme, various cheeses, such as feta cheese, and sweets: baklava, Turkish delight, pishmaniye.

A variety of salads seasoned with olive oil, lemon or yogurt are very popular (by the way, in Turkey they really like pureed vegetable soups based on yogurt). And, of course, bread. In Turkey, it is not customary to eat “yesterday’s” bread; here only fresh bread is valued and dozens of varieties are baked depending on the region.

The most famous non-alcoholic drinks in Turkey are ayran, yogurt, tea and coffee. If you want to try something stronger, order the popular alcoholic drink raki. It is quite strong (45-50%), so it is usually diluted with water.

Many masterpieces of traditional Turkish cuisine have been known outside its borders for several centuries. It is interesting that when they talk about such familiar products as tea, coffee, bread, ice cream or sweets, but with the prefix “Turkish”, a special oriental flavor is immediately felt.

The national cuisine of Turkey is much richer than the seemingly huge selection of dishes that are offered even in the most expensive high-status hotels in the country, so you should not judge Turkish dishes based on the hotel food system.

Do you want to know what the features of a Turkish feast are? Choose from our list of Turkish national dishes the one that attracts you most and come to Turkey to try it.

TOP 10 Turkish dishes you should definitely try

1. - an analogue of the familiar cabbage rolls, only instead of cabbage leaves, grape leaves are used, and the minced meat is made from lamb.

2. Shekerpare- soft shortbread soaked in sugar syrup, with almonds added to the center.

3. Gözleme- thin flatbread with various fillings: cheese, potato, meat; only served hot.

4. Baklava (baklava)- a dessert made from many layers of the finest puff pastry with the addition of walnuts, pistachios or hazelnuts, drizzled with honey syrup.

5. Salep- a warming drink and an excellent cold remedy with a creamy taste, which includes orchid root and cinnamon.

6. Pishmanie- a most delicate dessert, the taste of which resembles cotton candy, but is so unusual that it defies description.

7. Sujuk- hard dried sausage with the addition of red pepper, cardamom, garlic and nutmeg.

8. - a pie made from thinly rolled puff pastry with various fillings (cheese, herbs, minced meat, spinach).

9. Simit- a popular type of Turkish pastry made from butter dough, also known as “Turkish bagel”.

10. Sutlach- milk-rice pudding cooked in the oven with a delicate vanilla flavor, served as a dessert in small bowls.

It so happened that on my first visit to Turkey, I made many unexpected discoveries about this country, including the variety of delicious food that surprised me. What dishes immediately come to mind when you think of Turkey? Kebabs, baklava, Turkish delight, and coffee, of course. In general, you don’t think about any balanced and healthy food when talking about this eastern country. But in reality everything is completely different.

The cuisine of Turkey is very diverse, and even vegetarians do not have to worry about their diet when going there on vacation. I always say that food is an important part of any travel trip. Of course, new places, culture and attractions are more important than cafes and restaurants, but local cuisine kind of cements the overall impression. And you can learn a lot about any people through food. What makes Turkish cuisine different?

Features of Turkish cuisine

It is clear that traditions in everything, including food, are formed over time. The culinary preferences of the Turks are rooted in the customs of the Turkic tribes. So it turns out that the traditional cuisine of Turkey has a lot from the Arab, Balkan, Mediterranean and Caucasian diet. To be honest, I never thought about how close the western coast of Turkey is to Greece and therefore was very surprised by the numerous attributes of native Greek cuisine in Turkish food.

And the diet of most Turks is influenced by the traditions of Islam. Türkiye is a Muslim country and there are special rules for preparing food. There are permitted products - halal, and there are prohibited products - haram. The most famous example is the ban on Muslims eating pork, which is why this meat is rarely found on menus. Plus, on some holidays and holy days, additional regulations apply. During the holy month of Ramadan for every Muslim, believers fast until nightfall and do not eat meat.

But don’t worry, because the laws of Islam apply only to Muslims (and not all of them strictly adhere to them), and in the tourism business they understand that guests want to try everything at any time, so you can find ordinary Turkish dishes on the menu even during Lent .

And a few words about people who don’t eat meat and think that in Turkey they’ll have to subsist on baklava. I also strongly associated Turkey with a meat country, where there are a million varieties of kebabs. But there is plenty for even strict vegetarians to enjoy - fresh fruits and vegetables, pastries, snacks and main courses of eggplant, chickpeas, nuts, lentils, and mushrooms. And baklava with Turkish delight, of course.

Turkish breakfast can also be included in the cuisine of this country. And you must try it, because Turkish breakfast is a real feast for the whole world. The Turks have a very substantial breakfast, and in many cafes/restaurants/hotels you get a traditional set in the morning: scrambled eggs, toast, homemade cheese, several types of olives, fried sausages, jam, sometimes vegetables and unlimited tea.

So, there is a lot of different food in Turkey, and now I will tell you about the traditional and most delicious.

Vegetables and fruits

Oh, what juicy, fresh and tasty vegetables, fruits and herbs there are! And this is all year round! I admit, here too I underestimated beautiful Turkey.

There you can absorb vitamins in fresh local tomatoes (several types of cherry tomatoes), peppers (very often used in Turkish dishes), cucumbers (they look kind of plastic, but tasty), eggplants, carrots, potatoes, mushrooms, herbs, oranges, bananas, strawberries, apricots, watermelons...

There is a season for everything, of course. And it is right. In Turkey, the law prohibits the addition of pesticides and other poisons when growing fruits and vegetables, so they are only natural and healthy.

I was honestly shocked by the amazingly juicy oranges in February! It turns out that they are available there at any time except summer (and even then they can be found here and there in gardens). You can also find these fruits on trees during one of your walks around Antalya.

Lemons and avocados ripen along with oranges. We also met them just near the road.

In April-May it's time for strawberries. The price starts from a few dollars per kilogram and gradually decreases to one. Large berries melt in your mouth.

Summer is the time for cherries, medlars (a very interesting fruit called the “Japanese apple”; ripe fruits taste like quince and pear), mulberries, apricots, and watermelons. At the beginning of autumn, pomegranates and figs ripen. Well, the oranges are slowly starting to fill with flavor.

Bananas are available at almost any time of the year. I didn’t know that their huge clusters are first picked from the trees when they are green. Then the fruits lie and ripen for some time. So they were filmed at the end of winter.

Don't miss a trip to the Turkish market, especially if you're in the country for a long time. It's cheaper, more colorful and there's more choice. But you can also buy good fruits and vegetables in supermarkets.

Snacks, salads and baked goods

Turkey definitely loves meat, but to get to this main course, you still need to master the indispensable attributes of the beginning of a Turkish meal - meze, appetizers, salads and all kinds of bread.

Meze and other snacks

Meze among the Turks are cold or hot appetizers that are served with drinks before starting a meal.

Cold ones are most often made from yogurt, adding finely chopped carrots, pepperoni, and pickled cucumber to the sauce. Lemon juice and olive oil are often used in this sauce. I liked the dzhadzhik the most. In addition to yogurt, cucumber, lemon juice and olive oil, mint and sometimes garlic are added.

There are also hot snacks. These are, for example, baked shrimp or something like julienne (baked mushrooms with cheese).

According to my observations, an ordinary Turkish family most often has one type of meze on the table, but there are more other appetizers. These are, for example, delicious dried olives (there are many varieties of them in Turkey), pickles (gherkins and pepperoni are popular), several types of cheese (usually feta cheese or homemade cheese), and cherry tomatoes.

Sarma, popular in Greece, is often found - rice wrapped in grape leaves with vegetables or minced meat.

One of my discoveries is various, so to speak, “spreads” on bread.

In Turkey, delicious hummus with various additives was often found. And the best thing is a paste of ground sun-dried tomatoes, peppers, nuts and spices.

Salads

I'm not a big fan of salads and always prefer chopped fresh vegetables. As I already said, vegetables in Turkey are fresh and tasty, which is why salads made from them are excellent.

Salads in Turkish cuisine are usually simple: cucumber, tomato, onion, sweet pepper, feta cheese (or without it). All this is almost always seasoned with lemon juice and olive oil.

Bakery

In Turkey, bread is served with almost any dish. Sometimes their restaurants and cafes even bring you a whole bread basket for free. Such an edible “aperitif”.

I really love all Turkish pastries - they just melt in your mouth. And some of its types will pass for a full meal or at least a good snack.

Here's what you should definitely try:

Soups

In Turkey, soups are held in high esteem, although it seems to me that they are not perceived as a complete meal. That is, you won’t get enough of the first dish - Turkish soups are not very filling.

I’ll highlight three of the best:

Main dishes

But here we will talk about what Turkish cuisine is known for outside the country - kebabs. Various types of pilaf, meatballs, and stews are also popular in Turkey. In the Mediterranean you will find a large selection of seafood dishes.

But first, about kebabs. There are many types of them in Turkey. Of course, there are several main ones, but the fact is that in numerous regions of the country, different chefs have their own differences in preparing each type of kebab. But essentially all this is fried meat.

Here is basic information about the form in which meat is served in different kebabs:

Now I’ll tell you about one of my discoveries in Turkey - kofte. These are meatballs that have a lot of variations and tastes. They are made from different types of meat (mostly lamb). But I was impressed not by these ordinary meatballs, but by their special type - chi kofte.

Chi kofte looks like compressed minced meat, which is why vegetarians are afraid to try this dish. But in fact, these are the most non-meat cutlets in the world. This minced meat consists of bulgur, tomato paste, nuts and many spices (they say there are almost 100 of them). This “minced meat” is prepared in an unusual way: the cook first mixes all the ingredients, and then kneads the mass with his hands for a long time (from an hour to 3-5 hours). Bulgur cooks thanks to the warmth of your hands! Previously, dishes from minced meat were prepared in the same way if there were difficulties with fire. They say that the cooks were supported by dancing and singing.

In general, the thing is very tasty. It is served in pita bread or separately on a plate. Chi kofta always comes with vegetables, herbs, lemon, tomato sauce (special for these meatballs) and a delicious viscous pomegranate sauce. This dish is especially popular during Ramadan.

I am not a big expert in fish cuisine, but I can say with confidence that there is no shortage of fresh seafood on the Mediterranean coast. Try the local sea bream.

Turkish sweets

Oh, I love this topic! Not only do I really love sweet treats, but in Turkey they just melt in your mouth. Each sweet is a bouquet of flavors. Juicy baklava with pistachios, sesame halva, the most delicate pishmanie threads... and I haven’t even mentioned Turkish delight with its variety of flavors!

In general, I tried some Turkish sweets. I’m sharing a list of ones you can’t miss:

As you understand, there are plenty of delicious sweets in Turkey.

One piece of advice: don’t take too much at once, rather enjoy and savor each sweet oriental delicacy.

Popular drinks

And even here the Turks can offer something special and interesting.

Soft drinks

I'll start with the most popular and very unusual drink for me - airana. There is no analogue in our kitchen. Some people say it's something like carbonated kefir. But that's not true. Please do not confuse all these “Tans” and “Ayrans” that are present on the shelves of domestic stores with the original drink from Turkey! Ours is kind of carbonated and not at all like what they drink in cafes and sell in stores in Turkey.

Ayran is a fermented milk drink. It is based on yogurt, water and salt. They use a special starter; the consistency of the drink varies greatly. Surprisingly, ayran is the best accompaniment to shawarma, and to many other dishes. At first I was very surprised that instead of the usual cola in establishments like McDonald's, people were more willing to take ayran. The drink is sold everywhere: there are entire refrigerators in supermarkets, shelves in stores and home-made options in cafes/restaurants. Ayran refreshes and gives strength. Drink ayran in Turkey!

And now about Turkish tea. I read that it has been grown on the Black Sea coast of Turkey for a long time. But I never tried local tea there.

Surprisingly, but true: Turks drink huge quantities of regular bagged or packaged black Lipton. In stores they sell it in really huge packs.

Whatever tea the locals use, they brew it in a special way. At the same time, the tea leaves look like fine dust, which I personally am not used to calling tea. So, in Turkey there are special two-story kettles: in the large lower one, water constantly boils, heating the upper small one with water and tea leaves.

The tea leaves are poured into small glass glasses (a signature attribute of tea gatherings in Turkey) and boiling water is added. They prefer strong and very sweet tea. The taste is truly something special. The glasses are small, they drink five or six at a time. The tea is always hot because the kettle is boiling all the time. Now in Turkey there are even electric kettles with such a two-part system.

I fell in love with this strong and sweet tea, sometimes I even brew Lipton at home, which I have never done before.

Turkish coffee. Both locals and tourists love this drink here. The main secret is the cooking method. Traditionally, coffee is brewed in a Turk (cezve). Sugar is added immediately during preparation, so indicate the amount in advance if you order coffee in a cafe. The portions are very small, but incredibly tasty. Some people find this coffee strong... And yes, a lot of grounds remain at the bottom of the cup (Turks use finely ground coffee), which is considered a very important part of the drink.

Salep- a traditional hot drink for the Turkish winter. Prepared from milk and sugar with the addition of salep powder. It’s hard to believe, but this powder is made from the roots of orchids of the same name. These flowers grow in Anatolia. For a liter of milk, take just a couple of teaspoons of salep, add sugar, cinnamon and vanilla to taste. The drink is wonderful and nutritious. The Turks believe that they can treat a whole bunch of diseases.

In stores you can find ready-made salep, which you just need to heat up or add water. But for an original taste, go to pastry shops and cafes.

Alcoholic drinks

Probably almost every country has its own traditional strong alcoholic drink. In Turkey it is crayfish. The strength of the drink can range from 40 to 70 degrees. Essentially, it's aniseed vodka. Just use it diluted in three parts with water. If the raki is good, the glass will have a milky white liquid. Once diluted, you can add ice. It is better to drink from thin glasses.

In general, you can safely take crayfish as a gift to connoisseurs of alcoholic beverages. In Duty Free, for example, it will definitely be of good quality.

There are several brands in Turkey beer, but the most popular is EFES. There are different types and containers. The beer is delicious. Unfortunately, the Russian-made EFES is no match for the Turkish one. By the way, beer in bottles will be a little more expensive than in cans, but glass containers can be given away in large and small stores, getting a little money for it. It's good for the environment, and you'll be able to buy yourself an extra bottle of beer.

Another interesting drink in Turkey - boza. I would say that it is only conditionally alcoholic, because there is only a few percent of it in Bose. This is a fermented drink that is obtained by fermenting cereals and adding sourdough with sugar to them.

Before my next trip to Istanbul, I read Orhan Pamuk’s book “Istanbul. City of Memories." It describes the fate of a boza street vendor, of which there were many before the modernization of the city. The book is very atmospheric and helps to better understand the spirit of Istanbul, I recommend it. But now boza is no longer so popular in the city.

Where to try traditional cuisine

I told you about all the best dishes and drinks in Turkey, and now I want to tell you where to look for and try them. I am sure that you will appreciate the authentic cuisine of this country in any case if you walk around the city and go to restaurants, cafes for locals, try delicious food from street vendors, buy something in chain supermarkets. The food in Turkey is very high quality. The only thing is that many guests of all inclusive hotels complain about the monotonous food, but they have their own specifics, and no one promises true Turkish cuisine. Keep this in mind. So, where to get acquainted with purely Turkish food.

On the streets of Turkish cities

Yes, Turkey is definitely the place where you can and should buy snacks on the street. There you can still find street vendors selling roasted chestnuts, fresh pastries, and seafood.

My choice is crispy simit with a cup of strong Turkish tea. The only main thing is that the bread is fresh! Tray guys often serve small cups of tea in public places such as train stations and piers. Tea costs pennies (or rather, Turkish kurus), and a cup costs less than 0.5 USD.

Of course, among the street food there is a lot of “shawarmic” food. You will most likely get a good döner where there is a constant flow of buyers, including local ones. The average price is 3–4 USD.

On the coast, a popular street delicacy is huge mussels with lemon juice. You can easily spot them by the pungent smell of the sea. Rice and spices are added to the shells. Before you start eating, sprinkle the filling with lemon juice. By the way, the seller arranges the shellfish on a tray strictly according to size: the larger, the more expensive the mussel, of course. The size of the portion itself depends only on you; for 5–7 USD you can feed one person well.

You can also find other tasty treats on city streets. You can’t try them all at once. Some look very interesting, for example, a lollipop that is made right in front of you.

In cafes and restaurants in Turkey

I liked the large selection of all kinds of cafes and restaurants in this country. Let’s say that in popular tourist places the prices are too high, and sometimes the food is not at all worth the indicated price. But such places are designed for inexperienced tourists.

Main advice: look at the number of people in the establishment. If the restaurant hall is empty, and they are trying to persuade you to stay, then most likely something is wrong here. On the other hand, Turkey’s tourism industry is now going through hard times, and many good establishments are really empty. I always try to move a block or two away from the main tourist street and find a place to eat there. Experience has shown that prices are reduced significantly, and you can find something truly authentic.

In general, good restaurants and remarkable cafes are often included in the TOP lists on various resources. It is better to write down the addresses of several of them when going to a new city.

Portions are often large and filling. One main dish was always enough for me to fill up. Often, before serving your order, they will bring you a free fresh flatbread with sauces/spices/snacks.

The Mediterranean region is famous for its fish establishments. And in Istanbul there is a place where there are fish restaurants one after another. You will find it under the Galata Bridge.

I love trying delicious food with a sea view. This place also has a funny twist: fishing lines will hang from the upper tier of the bridge. This is because the Galata Bridge has been a favorite place for Istanbul fishermen for many generations in a row.

In the bazaars of Turkey

The bazaar is the center of local life, and in Turkey this type of trade has been popular for a long time. In Istanbul, some bazaars from the Ottoman Empire still function today and have become recognizable landmarks of the city. I advise you to read more about the bazaars of Istanbul on our site.

As for buying groceries at the bazaar, locals often go there for the freshest and most delicious goods.

First of all, we are talking about fruits, vegetables, and herbs. I was simply amazed by the huge selection for quite reasonable, or whatever, small money.

I have been to Turkish markets both in winter and in summer, and the choice has always been pleasing to the eye. And the quality! No chemicals, everything is fresh and juicy. In general, an ideal option for home shopping. Yes, you can buy the same bananas, oranges, and cherry tomatoes for the hotel. But such food markets often operate only a couple of times a week.

By the way, they buy not only fruits and vegetables there. There is cheese and other homemade dairy products. And also fresh Turkish delight, halva. Sometimes they sell sweet souvenirs, but they didn’t seem so fresh to me. But popular spice gift sets can be bought at local markets, where they are much cheaper.

In Turkish stores

It is unlikely that you will go to the markets if the trip to the country is short and you want to get everything done in time. But you will most likely go to the shops.

It's interesting there too. There are a lot of chain supermarkets and small shops in Turkey. In the latter, the choice is not very large: bread, chips, juices/water, chocolates, cookies and the like. But in supermarkets there is where to roam. The most popular: Migros, Şok, 101, Bim. Typically, each of them presents products from different manufacturers. My favorite is the Migros network. Their prices are a little more expensive, but the food is also tastier.

In supermarkets you can buy everything for a delicious picnic or breakfast. I always take dried olives (several types by weight), hummus/grated nut pate with sun-dried tomatoes, cherry tomatoes, lettuce, soft cheese, fresh bread. It’s also worth buying Turkish delight and halva. Well, don’t forget about ayran in cups.

Food tourist dictionary

To make communication in cafes and shopping in stores and markets easier, I will write a few useful phrases and names.

Of course, don't forget about the greeting Merhaba(hello, “merhaaba”) and expression of gratitude Teşekkür ederim(thank you, “teshekur ederim”), and also about universal Evet(yes, "evet") and Hayir(no, “khayir”). In Turkish, ç sounds like “ch” and ş sounds like “sh”.

And now popular foods and drinks:

ekmek (ekmek) - bread;
şeker (shaker) - sugar;
biber (biber) - pepper;
tuz (ace) - salt;
dondurma (dondurma) - ice cream;
yumurta (yamurta) - egg;
eti (these) - meat;
mercimek (merdzhimek) - lentils;
bal (ball) - honey;
tavuk (tavuk) - chicken;
peynir (peynir) - cheese;
balk (balyk) - fish;
süt (sut) - milk;
su (су) - water;
çay (tea) - tea;
kahve (kahve) - coffee;
bira (bira) - beer;
şarap (sharap) - wine.

elma (elma) - apple;
çilek (chilek) - strawberry;
karpuz (karpuz) - watermelon;
kavun (kavun) - melon;
kiraz (kiraz) - cherry;
portakal (portal) - orange.

biber (biber) - pepper;
domates (domates) - tomatoes;
mısır (myr) - corn;
patates (patates) - potatoes;
salatalık (salad) - cucumber;
zeytin (zeytyn) - olives;
mantar (mantar) - mushroom.

The dishes are as follows:

çorba (chorba) - soup;
salata (salata) - lettuce;
tatlı (tattles) - dessert;
kebab (kebab) - shish kebab.

The following words will also come in handy:

çok (chok) - very;
sıcak (sijak) - hot;
soğuk (sojuk) - cold;
iyi (y) - good;
tatlı (tattles) - sweet;
acı (adzhi) - spicy;
tuzlu (tuzlu) - salty;
take (basin) - fresh;
büyük (buyuk) - big;
küçük (kuchuk) - small;
tamam (tamam) - okay, everything is in order.

What to try in Turkey: my TOP 5

Lentil soup. Nourishing, spicy, with a rich, balanced taste.
Kebab. Get döner on the street and adana kebab in a restaurant.
Chi kofte. Be sure to try these non-meat cutlets with amazing pomegranate sauce.
Gözleme/lahmacun/simit. Let these flour products be at one point. You already understand everything about my attitude towards simit, but you won’t deprive me of other delicious pastries.
Writing. And yet, it’s not halva and Turkish delight that top my list of sweets. I will always adore these sweet, melt-in-your-mouth pistachio threads.

Finally

Oh, and I’ve written a lot about Turkish cuisine! At the same time, I am sure that I have not yet tried everything and not in all Turkish regions.

Traditional Turkish cuisine is orientally bright, juicy, rich and at the same time balanced and healthy. This country has a large selection of both meat and vegetable dishes. Appetizers, soups, main courses, desserts - everything is interesting, tasty and nutritious. Turks skillfully use spices, emphasizing the taste of each dish.

Even Turkish drinks surprise with their shades of flavor. I realized a long time ago that for me, Turkish cuisine is another reason to return to this country again and again. I'm sure that after you try it, the same thing will happen to you.

Anything to add?

Few people know that Turkish cuisine is second only to French and Chinese in popularity. However, what is surprising here? Who hasn’t seen a kebab shop on the streets of their city in their life? There are not many such people left, and kebab is a national Turkish dish. So, today we suggest you figure out what dishes a tourist should try while vacationing in Turkish resorts.

Turkish cuisine occupies a leading position on the world culinary map. The main hits are a variety of meat dishes, kebabs and sweets.

A typical breakfast in this country is berek: a thin puff pastry with cheese or spinach, like Georgian khachapuri, tea or a hot dog, ayran or salep: hot tea infused with orchis. Sometimes fresh vegetables are added to the menu.

Lunch is necessarily meat: kebab and chorba - bean or lentil soup.

But the main thing is dinner. Not eating after six?.. Yes, this is all nonsense! Dinner among the Turks is the most dense and in hotels the buffets are full of various dishes for every taste.

By the way, there are a lot of fat women in Turkey. Just like fat people. But, unlike fat America, the Turks are like cypress trees. Well, the Turks love pomp, what can you do?! However, these are all the tastes of the middle generation of mustachioed paunches. Young people without mustaches are increasingly oriented towards the European standard of long-legged “hangers” imposed by the media, approximately the same as the thin brown-eyed girl in Tarkan’s video.

The Turks are not very specialists in fish; the usual grill dominates here: freshly caught fish is fried on a grill in olive oil, sometimes with the addition of lemon juice. Mainly used are mackerel and perch. All other sea creatures are not very popular - they do not correspond to the Turkish worldview. Muslims are generally suspicious of all sorts of octopuses, crabs and other sea crawling creatures. Therefore, if the brochure of the hotel you choose indicates “Sea Cuisine”, you will not get seafood delicacies.

National dishes of Turkish cuisine

Turkish cuisine is multicultural, as the country has been influenced by Greek, Balkan, Arab and Caucasian cultures throughout its existence, and this is reflected in the cuisine. It is not surprising that, having collected all the best, the dishes of this country have become widely known throughout the world, fortunately there are a lot of Turks themselves in Europe and there is someone to promote the national product. But still, some products used in cooking in Europe are quite difficult to find, so original recipes are kept only in Turkish restaurants.

By the way, if you want to taste truly national dishes, order only in restaurants, and not at the hotel. Still, in the hotel the quality of products and approach to preparing dishes is completely different. However, if the hotel has a la-carte restaurant, you can try ordering dishes there.

Lahmacun - Turkish pizza

This is the name of pizza prepared in Turkish. It is a flatbread with minced meat, vegetables and spices cut on top. There are two types of lahmajun: spicy and “regular”.

Finely chopped lamb kebab

A flatbread in which fried meat and side dishes are folded, that is, what we are accustomed to on the streets of our cities, is called döner kebab. But this dish is considered a “business” product, since the original kebab is fried meat that is placed on a flatbread, and not rolled up inside it. Döner kebab has become a victim of commercialization and has essentially turned into fast food that can be consumed on the go.

There are several main types of kebabs.

Iskender kebab is thinly sliced lamb in tomato sauce with finely chopped pieces of flatbread, melted butter and yogurt.
Shish kebab is a traditional meat roasted on a spit (lamb) with tomatoes and sweet peppers (very similar to the usual kebab).
Adana kebab is minced meat, very hotly peppered, and roasted on a spit.
Lula kebab is minced meat, skewered and grilled. Usually served with greens and pita bread.

It’s difficult to say which type of kebab is worth trying in Turkey, but the recipe for Iskender kebab looks very appetizing.

Eggplant caviar

By the way, Türkiye is the birthplace of caviar... overseas, eggplant! The wife of Napoleon III was at one time so amazed by its taste that she instructed her cook to write down the recipe, but the Sultan’s colleague fooled the Frenchman so much that he left with nothing. Eggplants (“patlyd-zhan”) are generally a favorite vegetable. Specialties - eggplants stuffed with lamb, eggplants stuffed with vegetable caviar (“imam-bayildy”). Among other vegetable dishes, popular are “zeytin-yali” - stewed beans with tomatoes and onions, and “dolma” (vegetables stuffed with rice). The same word also refers to a dish consisting of minced meat wrapped in grape leaves. They also actively eat pilaf (“pilaf”).

Eggplant dishes are easy to prepare and inexpensive, so you can try this dish in almost every hotel offering a buffet. Although real gourmets are better off going to a restaurant.

Merdzhimek-chorbasy is an incredibly tasty and aromatic soup made from red lentils, which is quite difficult to find in Europe.

In general, all the soups here have a very specific taste. Many people like them, but some don't like them. The main thing about them is that they are strikingly different in taste from ours. In hotels, by the way, they are no worse than in restaurants (unlike meat).

Sweets in Turkey are so sweet that not everyone with a sweet tooth will like it. But if you love desserts, then you will appreciate all the culinary products of this country.

Let us highlight, perhaps, the two most popular dessert table products:

Baklava are sweets soaked in syrup, based on dough with a pistachio or nut layer. Goes great with coffee or tea.
Lokum is the same delicacy that is usually brought from Turkey as souvenirs. It looks like a jelly cube made of sugar or honey with the addition of starch. The top is sprinkled with powdered sugar, nuts, pistachios, coconut flakes and other goodies.

Alcohol

The Turkish relationship with alcohol is complex in a Eurasian way. On the one hand, they are Muslims, so they can’t, but on the other hand, if you really want to, then you can. Just like us when it comes to implementing laws. Among low-alcohol drinks, beer is in use: the most popular brands are “Efes” and “Venus”, and wine, although in some regions it is not of high quality and hotels serve simple table wines, while more refined ones can be purchased for a fee. In the summer, the milk drink “ayran” is very popular - this is a cold, diluted, salty kefir.

But what is really worth trying from alcohol is “raki” vodka. It is usually 45 degrees, and the Turks dilute it with water, causing it to immediately become cloudy and look like milk. This comes from the anise seed that is added to vodka. This is exactly the kind of alcoholic drink that tourists drink in hotels with all-inclusive meals.

Usually, “meze” (snacks) are served under “raki”. It can be anything: fried eggplant, lamb brains, fish balls, pasturma, gozleme (fried bread with cheese) with yogurt, etc. In addition, the raki is served with feta cheese and melon (in season), as well as salted almonds. It chases crayfish from different fruits (figs, grapes or plums). Its production especially flourished during the Republic. Local authorities, however, have always turned a blind eye to moonshine.

The whole truth about Turkish coffee

How much has been written, said, felt, brewed, after all, in Russia, Turkish coffee. But... - coffee is unpopular in Turkey now. It was in the times of the Sultan that a culinary mula called “Turkish coffee” was replicated. And even then it was more of a ritual, a cult drink, rather than a necessity. In the harem, women were specially taught the art of preparing it. Now all Turks drink tea, leaving coffee for tourists. By the way, according to Turkish habits, coffee is never drunk for breakfast. Turks distinguish four varieties of coffee according to the degree of sweetness: from completely unsweetened to oversweetened. Typically, cardamom is added to coffee and cold water is served along with a small cup. But as a rule, hotels have ordinary coffee machines, exactly the kind of coffee that you can drink at every European train station, and tourists in expensive hotels in Turkey are content.

And it should also be recalled that coffee actually does not grow in Turkey, but the Arabs they conquered taught the Turks to it. Coffee beans were brought to Turkey by a Syrian merchant in 1555. And after the establishment of the republic, the habit of drinking coffee somehow disappeared. But tea came into fashion. So coffee is a Sultan’s drink, and tea is modern, republican.

However, the small cafes that exist in every village and where only men gather are still called coffee houses. Although the men drink tea and play backgammon there. Tea in Turkey comes in various forms, is very cheap and is served in tulip-shaped cups. According to many, Turks cannot do without tea for two hours. The most surprising thing is that tea appeared in everyday life only at the beginning of the 20th century. And by the way, the word “samovar” is by no means Russian, and it is not because he “cooks it himself.” It is actually “sumavar” and means “jug of water”.