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What kind of food is available in Turkey?
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Turkish cuisine, like its location, is a blend of Central
Asian, Middle Eastern and Balkan cuisines. It is sometimes also
called as ‘Ottoman cuisine’ which is the fusion of a variety of
culinary custom from three different cultures’ heritage. Inside
Turkey, the cuisine varies with respect to the region and it has
been divided into three sections.
One is based on Ottoman’s cuisine
that is less spicy, with rice and mostly seafood. Second region is
Black Sea Region that serves maize dishes and the third type of
cuisine fuses South Eastern cuisine, famous for its deserts and
kebabs.
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Overall food of Turkey is very delicious and the variety of
different cuisines fused with the Turkish cuisine makes it
delightfully unique. Due to its minerals rich soil and ideal
weather, it produces a vast variety of culinary custom for
breakfast, lunch and dinner. Seafood from the Black Sea cuisine
garnishes the savory of Turkish cuisine. Turkey is among those
countries that have huge agricultural area and produces more food
that their consumption and exports extra food which is in excess.
Although, the Turkish cuisine inspires people from Central
Asia and Gulf region, still, Turkey is not recognized as a touring
destination due to the unavailability of foreign food in the
country. All in all, this extremely appetizing cuisine does
compensate the availability of foreign food variety.
Breakfast Food in Turkey:
The Turkish word for breakfast means ‘before coffee’.
Breakfast in Turkey is usually light, since it is quite similar to
Western breakfast. A typical Turkish breakfast consists of fresh
bread served with butter, olive, eggs, feta cheese, jam, cucumber,
tomatoes, honey and Susak (a spicy Turkish sauce). Sometimes soups
are also taken as a morning meal. Tea is a traditional drink of
Turkish cuisine and it is also a part of breakfast, including lunch
and supper.
Sometimes, the breakfast tea is replaced by hot and
sweetened honey milk. Surprisingly, there exists a special pastry
for breakfast which is stuffed with cheese and served warm. These
consumables are often replaced by some other dairy products when the
time comes, either to change the breakfast menu or when the climate
shifts.
Food for Lunch in Turkey:
The cuisine for Lunch in Turkey is almost the same as for the
dinner. Here, people mostly have lunch after the noon. Generally, a
large number of people eat more lunch than breakfast and dinner but
in cold weather, the situation gets completely opposite. They eat
less during lunch and satisfy their appetite when it’s time for the
dinner to be served.
Salad is an essential part of Turkish cuisine and people
prefer to have it as a starter, before the main food. Several types
of salads with dips are served in dinner as well as in lunch. A
Turkish salad consists of different vegetables served with olive
oil, cheese or cream. After the salad, people like to have ‘meze’ as
their main course of food. A meze is an appetizer served with or
without beverage. Most of them lie in the same category of starter
but they can be served as a main course as well.
Dinner in Turkey:
In Turkey, dinner is somewhat the same as the Turkish cuisine
for lunch, except for some addition to it like seafood, beverages
and juices. Seafood from the Black Sea Region is extensively used in
some parts of the country. These regions are actually the towns on
the shore of Black Sea and the variety of seafood across the country
comes from this part of Turkey. Fish is the most famous among sea
food, served fried with lemonade as a drink.
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