The diversity of Turkish food

09 May 2008

Food plays an important role in Turkish people's lives. Meals generally contain an impressive quantity of dishes with starters (usually served cold) followed by hot dishes and desserts.

Turkish cuisine has benefited from refinements of the Ottoman cuisine, and a multitude of foreign influences such as Central Asian (i.e. yoghurt), Middle Eastern and Balkan cuisines.

Turkish cuisine has been enriched by specialities originating from its many regions. Recipes from the flat areas of the Black Sea are mostly made from maize; due to incessant rains, wheat production is virtually non-existent.

The South-East is famous for its kebabs, making livestock a very important commodity. With its heritage of olive oil, the Aegean region is known for its herbs and vegetables cooked in oil. Thrace is known for the specialties of börek (a pastry).

If you are going to Turkey this summer, meals served in restaurant will mostly include fried vegetables served with yoghurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, and a dressing called helva.

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