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Turkish Food

Turkish cuisine is a combination of Middle Eastern food (kebabs, pitta bread and houmous) and Mediterranean food, (tomatoes, garlic, olive oil, and grilled meat). Hot peppers, mint, parsley, dill, cumin, and yoghurt are important ingredients in Turkish cuisine. Bread is part of the Turkish daily diet. A "meze" consisting of a number of small dishes may be served before the main course of a meal. These include slices of melon, feta cheese, pickles, nuts and small portions of fish, salads and vegetables. Soups (fish, rice, lentil), rice and wheat dishes (pilaf), meats (lamb, mutton, veal, poultry) and seafood (anchovies, sardines, mackerel, octopus, mussels) are prepared with vegetables (aubergines, artichokes, beans, beetroot, chard, chick peas, cucumbers, mushrooms, onions, peppers, spinach, tomatoes). Stuffed vegetables (dolmas and sarma), meatballs and egg dishes are popular. The kebab, marinated lamb roasted on a spit, is a Turkish favourite. Milk puddings flavoured with orange, lemon or rose water are a popular dessert. Other desserts include fresh and stewed fruit (apples, apricots, cherries, figs, melons, peaches, quince and tangerines), pastries and sweets (Turkish Delight and halva). Raki, an anise flavoured spirit, is the national drink. "Boza", another traditional alcoholic drink is made from fermented wheat berries. Beer, wines and fruit juices are produced. "Turkish" coffee is thick and black and tea is prepared over boiling water and served in small glasses.


Pişmaniye or Pishmaniye is a kind of “candy floss” made up of thousands of strands of flour and sugar and garnished with pistachio. Pishmaniye occupies an important place in the Turkish cuisine. It is relished best with unsweetened mint tea.