What are the specialties of Turkey

Turkish cuisine is quite famous, and the aroma of kebabs on the grill is an iconic delicacy. Turkish cuisine first developed in the plains of central Asia and then, with the rise of the Ottoman Empire, absorbed the best of Greek, Persian, Arabian and Balkan cuisines to form the unique "Turkish Cuisine". A hearty breakfast consists of freshly baked white bread, jam and honey, black olives, sliced cucumbers or tomatoes, hard-boiled eggs, bleu cheese, and fragrant chai tea. Lunches and dinners are not as fancy and usually start with soups, the most common being red lentil stew with rice and tomato soup, but also fish soup, vegetable soup and mint yogurt soup. This is followed by a number of small dishes, a main course (usually containing meat) and finally dessert.

The most common meat served in Turkish restaurants is beef, followed by lamb. Meat is cooked in three main ways: meatballs, stews and kebabs, the most common being kebabs. In addition, a variety of vegetables with fillings are also popular, with ingredients such as rice, raisins, various spices, cinnamon, and pine nuts stuffed inside peppers, tomatoes, cabbage, and grape leaves, and served steaming hot with a bit of minced lamb. Desserts are an essential part of Turkish food culture, and first-timers are sure to be dazzled by the variety of cakes, pastries and puddings on offer.

Turkish kebab

Turkish ice cream

Turkish tea