What are the specialties of Turkey?

The ancestor of European coffee has been born for seven or eight hundred years. It is said that in Turkey, it is extremely noble to make a cup of traditional Turkish coffee for guests, and some even have to take a bath and break fast in advance. On February 5th, 2065438+0313, Turkish coffee and its traditional culture were listed on the list of intangible cultural heritage of mankind by UNESCO.

2. Roast whole lamb

A special dish for Turks to entertain distinguished guests. Roasting whole sheep means removing the feet and sheepskin of a tender lamb, hollowing out the internal organs, then filling an empty stomach with rice and roasting it on the fire. There are many raisins, almonds and pine nuts in the rice. Roasted mutton tastes delicious, and the mutton is fragrant and tender. The rice in a sheep's belly is just like China's eight-treasure rice, but it's a little salty.

3. Turkish barbecue

Turkish cuisine, also known as Qingzhen cuisine, is one of the three major cuisines in the world. So in the authentic turkey, the barbecue is mainly beef, mutton, chicken and fish. There are many kinds of barbecues in Turkey, such as barbecue buns, barbecue burritos, barbecue hamburgers and so on.

Step 4 paint wine

A well-known wine in Turkey is a kind of spirit brewed from grapes and anise, which is equivalent to our white wine, with a degree of 45 degrees, and is generally drunk by men. Because of the high degree, many people dilute it with water. It will turn milky white after adding water, so it is commonly known as "lion milk".

5. Turkish carpets

It is one of the representative folk artworks in Turkey and occupies an important position in international carpets. The main raw materials of Turkish carpets are wool, silk and cotton, and most carpets are woven by machine? . The color and pattern of carpets are deeply influenced by Islamic art and culture. The knitting method of Geodis button, which is used to weave carpets, is widely spread in carpet production in various countries.

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