Based on the heritage of the Ottoman Empire, the Turkish cuisine is extremely rich. Turks favor the spicy kebabs of Adana, the tender lamb dishes of Central Asia, the steaks of Western Europe and the delightful appetizers, soups and vegetable dishes of the Aegean and Mediterranean, along with the sweet pastries of the Ottoman court, topped with a small cup of strong Turkish coffee. 

Borek

A typical Turkish breakfast consists of slices of white cheese, honey or jam, black olives, boiled eggs and piles of fresh Turkish bread which resemble crusty Italian loaves. More elaborate breakfasts include fresh fruit, vegetables, yogurt, accompanied by honey and jam, pastries called “poğaca” and various kinds of cheese “börek” (layered pastry leaves cooked in the oven).

The most popular lunch time meal in Turkey is the “döner kebab ”; layered lamb, ground beef and spices roasted on a vertical spit and served thinly-sliced over rice or in a roll with tomatoes, hot peppers and French fries. “Piliç Şiş ”, chicken cooked on skewer over a coal fire is especially tasty. Generally, lunchtime restaurants in Turkey specialize in one kind of dish or cooking technique.

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