Turkish food and drink are one of the many pleasures of visiting Turkey. Find out below the ingredients that make up Turkish cuisine and learn about some of the typical dishes.
A distinctive feature of Turkey’s home cooking is that you start with cooking the meat, gradually adding all other ingredients. At the end of the cooking process, you will have completely finished the course in one saucepan. This method saves time, especially if you work from scratch.
Typical Turkish cuisine consists of plenty of fresh vegetables, eaten raw, roasted or stewed with meat in terracotta pots with lots of garlic, onions, oil and spices. The basic ingredients are:
Little by little European foods like pasta and mayonnaise and other products not produced in Turkey are being used. Turkish cuisine is slowly changing to a mixture of typical Turkish food blended with food common to the rest of the world.
In the restaurants you may eat steaks, chops, hamburgers, usually roasted, broiled or barbequed and garnished with potatoes, beans, salad and a Turkish sauce called luttennitza. In the larger cities there are special restaurants offering fried chicken, fish, pizza and spaghetti. In the capital Sofia you can also taste German, Russian, Italian, Korean, Vietnamese, and Japanese food.
Travelling in the countryside you can find 'kebbabchetta' and 'kyuftetta' which are Turkish barbequed hamburgers shaped into rectangular or round portions.
Alcohol – There is no restriction on the sale and use of alcohol in Turkey. The famous local anis drink is Raki and is widely drunk in Turkey.
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