Turkish cuisine is famous for its mezzes and kebabs which vary from region to region. The generous use of olive oil, yogurt, garlic, onions and spices makes the fare flavourful and tasty. And it isn’t difficult to find vegetarian food in Turkey.
What to eat and drink
Gözleme: A savoury hand-made pastry (like a paratha), stuffed with a variety of fillings, such as feta cheese, minced meat and spinach
Manti: Turkish pasta with folded triangles of dough filled with minced meat. Served with garlic yoghurt and melted butter and spices
Adana kebab: Charcoal grilled, hand-minced meat kebabs
Domatesli pilav: A tomato rice pulav
Hummus: Cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic
Kokoreç: Grilled lamb or goats intestines, served in a baguette
Aubergine dishes served fried, boiled, grilled, roasted or mashed
Turkish tea
Baklava: A rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey