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Turkish cuisine

<p><b>Turkish cuisine</b> inherited its <a title="Ottoman cuisine" href="http://en.wikipedia.org/wiki/Ottoman_cuisine">Ottoman heritage</a> which could be described as a fusion and refinement of <a title="Central Asian cuisine" href="http://en.wikipedia.org/wiki/Central_Asian_cuisine">Turkic</a>, <a title="Arab cuisine" href="http://en.wikipedia.org/wiki/Arab_cuisine">Arabic</a>, <a title="Greek cuisine" href="http://en.wikipedia.org/wiki/Greek_cuisine">Greek</a>, <a title="Armenian cuisine" href="http://en.wikipedia.org/wiki/Armenian_cuisine">Armenian</a> and <a title="Persian cuisine" href="http://en.wikipedia.org/wiki/Persian_cuisine">Persian</a> cuisines.<sup class="reference" id="_ref-0"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-0">[1]</a></sup> Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. Ottomans fused various culinary traditions of their realm with influences from <a title="Middle Eastern cuisine" href="http://en.wikipedia.org/wiki/Middle_Eastern_cuisine">Middle Eastern</a> cuisines, along with traditional Turkic elements from Central Asia such as <a title="Yoghurt" href="http://en.wikipedia.org/wiki/Yoghurt">yogurt</a>. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.</p><div class="thumb tleft"><div class="thumbinner" style="WIDTH: 252px;"><a class="image" title="A cup of Turkish coffee" href="http://en.wikipedia.org/wiki/Image:Turkishcoffee.jpg"><img class="thumbimage" height="167" alt="A cup of Turkish coffee" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Turkishcoffee.jpg/250px-Turkishcoffee.jpg" width="250" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Turkishcoffee.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>A cup of <a title="Turkish coffee" href="http://en.wikipedia.org/wiki/Turkish_coffee">Turkish coffee</a></div></div></div><p>Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The <a title="Black Sea" href="http://en.wikipedia.org/wiki/Black_Sea">Black Sea</a> region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—<a title="Urfa" href="http://en.wikipedia.org/wiki/Urfa">Urfa</a>, <a title="Gaziantep" href="http://en.wikipedia.org/wiki/Gaziantep">Gaziantep</a> and <a title="Adana" href="http://en.wikipedia.org/wiki/Adana">Adana</a>—is famous for its <a title="Kebab" href="http://en.wikipedia.org/wiki/Kebab">kebabs</a>, <i><a title="Meze" href="http://en.wikipedia.org/wiki/Meze">mezes</a></i> and dough-based desserts such as <i><a title="Baklava" href="http://en.wikipedia.org/wiki/Baklava">baklava</a></i>, <i>kadayıf</i> and <i>künefe</i>. Especially in the western parts of Turkey, where olive trees are grown abundantly, <a title="Olive oil" href="http://en.wikipedia.org/wiki/Olive_oil">olive oil</a> is the major type of oil used for cooking.<sup class="reference" id="_ref-multiple_0"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-multiple">[2]</a></sup> The cuisines of the <a title="Aegean Region, Turkey" href="http://en.wikipedia.org/wiki/Aegean_Region%2C_Turkey">Aegean</a>, <a title="Marmara Region, Turkey" href="http://en.wikipedia.org/wiki/Marmara_Region%2C_Turkey">Marmara</a> and <a title="Mediterranean Region, Turkey" href="http://en.wikipedia.org/wiki/Mediterranean_Region%2C_Turkey">Mediterranean</a> regions display basic characteristics of <a title="Mediterranean cuisine" href="http://en.wikipedia.org/wiki/Mediterranean_cuisine">Mediterranean cuisine</a> as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as <i><a title="Keşkek" href="http://en.wikipedia.org/wiki/Ke%C5%9Fkek">keşkek</a></i> (kashkak), <i><a title="Mantı" href="http://en.wikipedia.org/wiki/Mant%C4%B1">mantı</a></i> (especially of <a title="Kayseri" href="http://en.wikipedia.org/wiki/Kayseri">Kayseri</a>) and <i><a title="G&ouml;zleme" href="http://en.wikipedia.org/wiki/G%C3%B6zleme">g&ouml;zleme</a></i>.</p><p>The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between <a class="new" title="Urfa kebab" href="http://en.wikipedia.org/w/index.php?title=Urfa_kebab&amp;action=edit">Urfa kebab</a> and <a title="Adana Kebab" href="http://en.wikipedia.org/wiki/Adana_Kebab">Adana kebab</a> is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.</p>

<h2><span class="mw-headline">Turkish eating habits</span></h2><div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px;"><a class="image" title="D&ouml;ner kebab sandwich served in a thick pita." href="http://en.wikipedia.org/wiki/Image:D%C3%B6ner_kebab.jpg"><img class="thumbimage" height="156" alt="D&ouml;ner kebab sandwich served in a thick pita." src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/D%C3%B6ner_kebab.jpg/200px-D%C3%B6ner_kebab.jpg" width="200" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:D%C3%B6ner_kebab.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>D&ouml;ner kebab sandwich served in a thick pita.</div></div></div><p>Breakfast</p><p>A typical Turkish <a title="Breakfast" href="http://en.wikipedia.org/wiki/Breakfast">breakfast</a> consists of cheese (<i>beyaz peynir</i>/feta, <i>kaşar</i> etc.), butter, olives, eggs, tomatoes, green peppers, <i>re&ccedil;el</i> (a preserve of whole fruits) and honey. <i><a title="Sucuk" href="http://en.wikipedia.org/wiki/Sucuk">Sucuk</a></i>/<i><a title="Sujuk" href="http://en.wikipedia.org/wiki/Sujuk">sujuk</a></i> (spicy Turkish sausage), <i><a title="Pastırma" href="http://en.wikipedia.org/wiki/Past%C4%B1rma">pastırma</a></i>, <i>b&ouml;rek</i>, <i><a title="Simit" href="http://en.wikipedia.org/wiki/Simit">simit</a></i>, <i><a title="Poğa&ccedil;a" href="http://en.wikipedia.org/wiki/Po%C4%9Fa%C3%A7a">poğa&ccedil;a</a></i> and even soups can be taken as a morning meal in Turkey. A common Turkish speciality for breakfast is called <i><a title="Menemen" href="http://en.wikipedia.org/wiki/Menemen">menemen</a></i> which is prepared with roasted tomatoes, peppers, olive oil and eggs. Invariably, <a title="Black tea" href="http://en.wikipedia.org/wiki/Black_tea">black tea</a> is served at breakfast.</p><p>Eating out</p><p>Although fast food is gaining popularity and many major fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of the Turkish cuisine. In addition, some traditional Turkish foods, especially <i><a title="K&ouml;fte" href="http://en.wikipedia.org/wiki/K%C3%B6fte">k&ouml;fte</a></i>, <i><a title="D&ouml;ner" href="http://en.wikipedia.org/wiki/D%C3%B6ner">d&ouml;ner</a></i> and <i>g&ouml;zleme</i> are often served in fast food style. Eating out has always been common in large commercial cities. <i>Esnaf lokantasi</i> (meaning restaurants for shopkeepers and tradesman of small scale) are widespread, serving traditional Turkish home cooking at affordable prices to both locals and tourists.</p><p>Summer cuisine</p><p>In the hot summer, many Turks prefer to have a lighter meal with summer vegetables and fruits. A summer meal is usually made up of fried vegetables (aubergines, potatoes, courgettes, green peppers) served with yogurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, and summer helva which is lighter and less sweet.</p><p>Key ingredients</p><p>Frequently-used ingredients in Turkish specialities include: meat, <a title="Eggplant" href="http://en.wikipedia.org/wiki/Eggplant">eggplants</a>, <a title="Bell pepper" href="http://en.wikipedia.org/wiki/Bell_pepper">green peppers</a>, <a title="Onion" href="http://en.wikipedia.org/wiki/Onion">onions</a>, <a title="Garlic" href="http://en.wikipedia.org/wiki/Garlic">garlic</a>, <a title="Lentil" href="http://en.wikipedia.org/wiki/Lentil">lentils</a>, <a title="Bean" href="http://en.wikipedia.org/wiki/Bean">beans</a>, <a title="Tomato" href="http://en.wikipedia.org/wiki/Tomato">tomatoes</a>. Nuts, especially <a title="Pistachio" href="http://en.wikipedia.org/wiki/Pistachio">pistachios</a>, <a title="Pine nut" href="http://en.wikipedia.org/wiki/Pine_nut">pine nuts</a>, <a title="Almond" href="http://en.wikipedia.org/wiki/Almond">almonds</a>, <a title="Hazelnut" href="http://en.wikipedia.org/wiki/Hazelnut">hazelnuts</a>, and <a title="Walnut" href="http://en.wikipedia.org/wiki/Walnut">walnuts</a>, together with spices, have a special place in Turkish cuisine. A great variety of spices are sold at the <a title="Spice Bazaar, Istanbul" href="http://en.wikipedia.org/wiki/Spice_Bazaar%2C_Istanbul">Spice Bazaar</a> (<i>Mısır &Ccedil;arşısı</i>). Preferred <a title="Spice" href="http://en.wikipedia.org/wiki/Spice">spices</a> and <a title="Herb" href="http://en.wikipedia.org/wiki/Herb">herbs</a> include <a title="Parsley" href="http://en.wikipedia.org/wiki/Parsley">parsley</a>, <a title="Cumin" href="http://en.wikipedia.org/wiki/Cumin">cumin</a>, <a title="Black pepper" href="http://en.wikipedia.org/wiki/Black_pepper">black pepper</a>, <a title="Paprika" href="http://en.wikipedia.org/wiki/Paprika">paprika</a>, <a title="Mint" href="http://en.wikipedia.org/wiki/Mint">mint</a>, <a title="Oregano" href="http://en.wikipedia.org/wiki/Oregano">oregano</a> and <a title="Thyme" href="http://en.wikipedia.org/wiki/Thyme">thyme</a>.</p><p>Oils and fats</p><p><a title="Butter" href="http://en.wikipedia.org/wiki/Butter">Butter</a> or <a title="Margarine" href="http://en.wikipedia.org/wiki/Margarine">margarine</a>, <a title="Olive oil" href="http://en.wikipedia.org/wiki/Olive_oil">olive oil</a>, <a title="Sunflower oil" href="http://en.wikipedia.org/wiki/Sunflower_oil">sunflower oil</a> and <a title="Corn oil" href="http://en.wikipedia.org/wiki/Corn_oil">corn oil</a> are widely used for cooking. <i>Kuyruk yağı</i> (tail fat of <a title="Sheep" href="http://en.wikipedia.org/wiki/Sheep">sheep</a>) is used mainly in kebabs and meat dishes. <a title="Sesame" href="http://en.wikipedia.org/wiki/Sesame">Sesame</a>, <a title="Hazelnut" href="http://en.wikipedia.org/wiki/Hazelnut">hazelnut</a> and <a title="Walnut" href="http://en.wikipedia.org/wiki/Walnut">walnut</a> oils are used as well.</p><p>Use of Fruit</p><p>In the Ottoman cuisine, the combination of fruit with meat was quite frequent. <a title="Plum" href="http://en.wikipedia.org/wiki/Plum">Plums</a>, <a title="Apricot" href="http://en.wikipedia.org/wiki/Apricot">apricots</a>, <a title="Apple" href="http://en.wikipedia.org/wiki/Apple">apples</a>, <a title="Grape" href="http://en.wikipedia.org/wiki/Grape">grapes</a>, and <a title="Fig" href="http://en.wikipedia.org/wiki/Fig">figs</a> are the most frequently used fruits (either fresh or dried) in Turkish cuisine. For example, <i><a title="Compote" href="http://en.wikipedia.org/wiki/Compote">komposto</a></i> (compote) or <i><a title="Hoşaf" href="http://en.wikipedia.org/wiki/Ho%C5%9Faf">hoşaf</a></i> (from Persian, literally meaning, nice water) are among the main side dishes to meat or pilav. <i><a title="Dolma" href="http://en.wikipedia.org/wiki/Dolma">Dolma</a></i> and pilaf usually contain currants or raisins. <i>Etli yaprak sarma</i> (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.</p><div class="thumb tright"><div class="thumbinner" style="WIDTH: 252px;"><a class="image" title="Simit is a circular bread with sesame seeds." href="http://en.wikipedia.org/wiki/Image:Simit-2x.JPG"><img class="thumbimage" height="188" alt="Simit is a circular bread with sesame seeds." src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Simit-2x.JPG/250px-Simit-2x.JPG" width="250" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Simit-2x.JPG"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div><a title="Simit" href="http://en.wikipedia.org/wiki/Simit">Simit</a> is a circular bread with sesame seeds.</div></div></div><p>Patlıcan (eggplant)</p><p><a title="Eggplant" href="http://en.wikipedia.org/wiki/Eggplant">Eggplant</a> (aubergine) has a special place in the Turkish cuisine. It is combined with minced meat in <i><a title="Karnıyarık" href="http://en.wikipedia.org/wiki/Karn%C4%B1yar%C4%B1k">karnıyarık</a></i>. As a speciality of eastern Turkey, there are <i>patlıcan kebabs</i>, such as <i>Tokat Kebab</i>, a specialty of <a title="Tokat Province" href="http://en.wikipedia.org/wiki/Tokat_Province">Tokat</a> province or Antep's eggplant kebab. In a number of <i>mezes</i>, side-dishes or main dishes, including <i>şakşuka</i>, <a title="Eggplant salad" href="http://en.wikipedia.org/wiki/Eggplant_salad">eggplant salad</a> (a meze prepared with garlic and/or yoghurt), <i>patlıcan dolma</i>, <a title="Baba ghanoush" href="http://en.wikipedia.org/wiki/Baba_ghanoush">patlıcan beğendi</a> (eggplant purée/dip) and <i><a title="Moussaka" href="http://en.wikipedia.org/wiki/Moussaka">moussaka</a></i>, eggplant appears to be the major element.</p><p>Meats</p><p>Milk-fed <a title="Lamb" href="http://en.wikipedia.org/wiki/Lamb">lambs</a>, the most popular source of meat, have a very low yield today. For example <i>Kuzu &ccedil;evirme</i> (meaning cooking the milk-fed lamb by turning it above fire) which was once upon a time an important ceremony can not be seen anymore. In some regions, meat which was mostly eaten only at the wedding ceremonies or during the <i>Kurban Bayramı</i> (<i><a title="Eid ul-Adha" href="http://en.wikipedia.org/wiki/Eid_ul-Adha">Eid ul-Adha</a></i>) as <i>etli pilav</i> (<a title="Pilaf" href="http://en.wikipedia.org/wiki/Pilaf">pilaf</a> with meat) became a part of the daily diet after the introduction of industrial production. <a title="Veal" href="http://en.wikipedia.org/wiki/Veal">Veal</a>, which was usually shunned, became widespread. However, the main use of meat at cooking is still putting minced meat into <a title="Vegetable" href="http://en.wikipedia.org/wiki/Vegetable">vegetable</a> dishes, thus attaining names such as <i>kıymalı fasulye</i> (bean with minced meat) or <i>kıymalı ıspanak</i> (spinach with minced meat which is almost all times served with yoghurt). Alternatively, in coastal towns, cheap fish such as sardines (<i>hamsı</i>) is widespread. Combining meat with vegetables or rice or putting meat in soups or in Turkish salty pastries <i><a title="B&ouml;rek" href="http://en.wikipedia.org/wiki/B%C3%B6rek">b&ouml;rek</a></i> or g&ouml;zleme is typical.</p><p><a id="Dairy_products" name="Dairy_products"></a></p><h2><span class="mw-headline">Dairy products</span></h2><p><a title="Yoghurt" href="http://en.wikipedia.org/wiki/Yoghurt">Yoghurt</a> is an important element in Turkish cuisine.<sup class="reference" id="_ref-multiple_1"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-multiple">[2]</a></sup> It accompanies almost all meat (kebabs, k&ouml;fte, eggplant dishes), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), <i>mezes</i> and a speciality called <i>mantı</i> (dough balls containing minced meat). In villages, yoghurt can be eaten with rice or bread. One of the most common Turkish drinks, <i><a title="Ayran" href="http://en.wikipedia.org/wiki/Ayran">ayran</a></i>, is made from yoghurt.</p><p>The best flavoured white <a title="Cheese" href="http://en.wikipedia.org/wiki/Cheese">cheeses</a> and <a title="Yoghurt" href="http://en.wikipedia.org/wiki/Yoghurt">yoghurt</a> are prepared from <a title="Domestic sheep" href="http://en.wikipedia.org/wiki/Domestic_sheep">sheep</a> milk. Turkish cheeses include; <i>beyaz peynir</i> meaning white cheese, <i><a title="Tulum" href="http://en.wikipedia.org/wiki/Tulum">tulum</a></i> cheese (İzmir, &Ouml;demiş, Erzincan etc.), <i><a title="Kaşar" href="http://en.wikipedia.org/wiki/Ka%C5%9Far">kaşar</a></i>, <i><a title="Lor" href="http://en.wikipedia.org/wiki/Lor">lor</a></i>, <i>graviera</i>, <i>Mihali&ccedil;</i>, <i><a title="Ezine" href="http://en.wikipedia.org/wiki/Ezine">Ezine</a></i>, <i>otlu peynir</i> (cheese with herbs), <i><a title="Hellim" href="http://en.wikipedia.org/wiki/Hellim">hellim</a></i>, <i>&ouml;rgü</i>, <i>&ccedil;erkez</i>, <i>&ccedil;&ouml;kelek</i>, etc.</p><p><a id="Soups" name="Soups"></a></p><h2><span class="mw-headline">Soups</span></h2><p>A Turkish meal usually starts with a thin <a title="Soup" href="http://en.wikipedia.org/wiki/Soup">soup</a> (<i>&ccedil;orba</i>). Soups are usually named after their main ingredient, the most common types being <a title="Lentil" href="http://en.wikipedia.org/wiki/Lentil">lentil</a>, yogurt, or wheat (often mashed) called <a class="new" title="Mercimek" href="http://en.wikipedia.org/w/index.php?title=Mercimek&amp;action=edit">mercimek</a> &ccedil;orbası and <a title="Tarhana" href="http://en.wikipedia.org/wiki/Tarhana">tarhana</a> &ccedil;orbası. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) <a title="İşkembe soup" href="http://en.wikipedia.org/wiki/%C4%B0%C5%9Fkembe_soup">İşkembe soup</a> and <a class="new" title="Pa&ccedil;a" href="http://en.wikipedia.org/w/index.php?title=Pa%C3%A7a&amp;action=edit">pa&ccedil;a</a> &ccedil;orbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;</p><ul><li><a title="Tarhana" href="http://en.wikipedia.org/wiki/Tarhana">Tarhana</a></li><li><a class="new" title="Yayla" href="http://en.wikipedia.org/w/index.php?title=Yayla&amp;action=edit">Yayla</a></li><li><a class="new" title="Buğday aşı" href="http://en.wikipedia.org/w/index.php?title=Bu%C4%9Fday_a%C5%9F%C4%B1&amp;action=edit">Buğday aşı</a>/<a title="Yoghurt" href="http://en.wikipedia.org/wiki/Yoghurt">Yoghurt</a> soup/<a title="Ayran" href="http://en.wikipedia.org/wiki/Ayran">Ayran</a> soup (which can be served hot or cold)</li><li><a title="Domates" href="http://en.wikipedia.org/wiki/Domates">Domates</a> (Tomato soup)</li><li><a class="new" title="Mercimek" href="http://en.wikipedia.org/w/index.php?title=Mercimek&amp;action=edit">Mercimek</a> (lentil)</li><li><a class="new" title="Ezo gelin" href="http://en.wikipedia.org/w/index.php?title=Ezo_gelin&amp;action=edit">Ezo gelin</a></li><li><a class="new" title="Düğün" href="http://en.wikipedia.org/w/index.php?title=D%C3%BC%C4%9F%C3%BCn&amp;action=edit">Düğün</a> (wedding soup)</li><li><a title="İşkembe" href="http://en.wikipedia.org/wiki/%C4%B0%C5%9Fkembe">İşkembe</a></li><li><a class="new" title="Pa&ccedil;a" href="http://en.wikipedia.org/w/index.php?title=Pa%C3%A7a&amp;action=edit">Pa&ccedil;a</a></li><li><a class="new" title="Şehriye" href="http://en.wikipedia.org/w/index.php?title=%C5%9Eehriye&amp;action=edit">Şehriye</a></li><li><a title="Fish" href="http://en.wikipedia.org/wiki/Fish">Fish</a></li><li><a class="new" title="Bademli Tavuk" href="http://en.wikipedia.org/w/index.php?title=Bademli_Tavuk&amp;action=edit">Bademli Tavuk</a> (chicken soup with almond)</li></ul>

<h2><span class="mw-headline">Turkish bread</span></h2><ul><li><a title="Corn" href="http://en.wikipedia.org/wiki/Corn">Corn</a> bread</li><li><a title="Pide" href="http://en.wikipedia.org/wiki/Pide">Pide</a> (a broad, round and flat bread made of wheat)-</li><li><a title="Lavash" href="http://en.wikipedia.org/wiki/Lavash">Lavash</a></li><li><a class="new" title="Tandır" href="http://en.wikipedia.org/w/index.php?title=Tand%C4%B1r&amp;action=edit">Tandır</a> bread (baked on the inner walls of a round oven called <a title="Tandoor" href="http://en.wikipedia.org/wiki/Tandoor">tandır</a>)</li><li><a title="Bazlama" href="http://en.wikipedia.org/wiki/Bazlama">Bazlama</a></li><li><a title="Simit" href="http://en.wikipedia.org/wiki/Simit">Simit</a> (also known as "<i>gevrek</i>", another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmelade).</li></ul><p><a id="Turkish_pastries" name="Turkish_pastries"></a></p><h2><span class="mw-headline">Turkish pastries</span></h2><div class="thumb tright"><div class="thumbinner" style="WIDTH: 302px;"><a class="image" title="Tableside preparation of g&ouml;zleme in a restaurant near Antalya" href="http://en.wikipedia.org/wiki/Image:Mantar_Gozleme.jpg"><img class="thumbimage" height="206" alt="Tableside preparation of g&ouml;zleme in a restaurant near Antalya" src="http://upload.wikimedia.org/wikipedia/en/thumb/3/37/Mantar_Gozleme.jpg/300px-Mantar_Gozleme.jpg" width="300" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Mantar_Gozleme.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Tableside preparation of g&ouml;zleme in a restaurant near <a title="Antalya" href="http://en.wikipedia.org/wiki/Antalya">Antalya</a></div></div></div><p>Turkish cuisine has a range of savoury and sweet pasties. Dough based specialities form an integral part of traditional Turkish cuisine.</p><p>The use of flattened dough is rooted in the early nomadic character of Central Asian Turks. <a title="Sac (cuisine)" href="http://en.wikipedia.org/wiki/Sac_%28cuisine%29">Sac</a> which has been described by some writers as a "primitive" instrument was indeed a simple instrument; it was easy to carry and use it. However, that "primitive" instrument is the tool through which Turks baked rolled out dough. Both <a title="Sac (cuisine)" href="http://en.wikipedia.org/wiki/Sac_%28cuisine%29">Sac</a> and oklahu/<a title="Oklava" href="http://en.wikipedia.org/wiki/Oklava">oklava</a> (Turkish rod style rolling pin) account for the invention of layered dough style which is being used in <a class="new" title="Su b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Su_b%C3%B6re%C4%9Fi&amp;action=edit">Su b&ouml;reği</a> (water pastry) or <a title="Baklava" href="http://en.wikipedia.org/wiki/Baklava">Baklava</a>.<sup class="reference" id="_ref-1"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-1">[3]</a></sup></p><p><a title="B&ouml;rek" href="http://en.wikipedia.org/wiki/B%C3%B6rek">B&ouml;rek</a> is the general name for salty pastries made with <a title="Yufka" href="http://en.wikipedia.org/wiki/Yufka">yufka</a> (phyllo dough) that is a very thin layer of dough. <a class="new" title="Su b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Su_b%C3%B6re%C4%9Fi&amp;action=edit">Su b&ouml;reği</a>, made with boiled <a title="Yufka" href="http://en.wikipedia.org/wiki/Yufka">yufka</a>/<a title="Phyllo" href="http://en.wikipedia.org/wiki/Phyllo">phyllo</a> layers, cheese and parsley, is the most frequently eaten. <a title="Cheburek" href="http://en.wikipedia.org/wiki/Cheburek">&Ccedil;iğ b&ouml;rek</a> (also known as <i>Tatar b&ouml;reği</i>) is fried and stuffed with minced meat. <a class="new" title="Kol b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Kol_b%C3%B6re%C4%9Fi&amp;action=edit">Kol b&ouml;reği</a> is another well-known type of b&ouml;rek which takes its name from its shape as with <a class="new" title="Fincan" href="http://en.wikipedia.org/w/index.php?title=Fincan&amp;action=edit">fincan</a> (coffee cup), <a class="new" title="Muska (pastry)" href="http://en.wikipedia.org/w/index.php?title=Muska_%28pastry%29&amp;action=edit">muska</a> (talisman), <a class="new" title="Gül b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=G%C3%BCl_b%C3%B6re%C4%9Fi&amp;action=edit">Gül b&ouml;reği</a> (rose) or <a class="new" title="Sigara b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Sigara_b%C3%B6re%C4%9Fi&amp;action=edit">Sigara b&ouml;reği</a> (cigarette). Other traditional Turkish b&ouml;reks include <a class="new" title="Talaş b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Tala%C5%9F_b%C3%B6re%C4%9Fi&amp;action=edit">Talaş b&ouml;reği</a> (phyllo dough filled with vegetables and diced meat), <a class="new" title="Puf b&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Puf_b%C3%B6re%C4%9Fi&amp;action=edit">Puf b&ouml;reği</a>.</p><p><a title="Poğa&ccedil;a" href="http://en.wikipedia.org/wiki/Po%C4%9Fa%C3%A7a">Poğa&ccedil;a</a> is the label name for dough based salty pastries. Likewise <a title="&Ccedil;&ouml;rek" href="http://en.wikipedia.org/wiki/%C3%87%C3%B6rek">&ccedil;&ouml;rek</a> is another label name used for both sweet and salty pastries.</p><p><a title="G&ouml;zleme" href="http://en.wikipedia.org/wiki/G%C3%B6zleme">G&ouml;zleme</a> is a food typical in rural areas, made of <a title="Lavash" href="http://en.wikipedia.org/wiki/Lavash">lavash</a> bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally <a title="Sac" href="http://en.wikipedia.org/wiki/Sac">sac</a>).</p><p><a class="new" title="Katmer" href="http://en.wikipedia.org/w/index.php?title=Katmer&amp;action=edit">Katmer</a> is another traditional rolled out dough. It can be salty or sweet according to the filling.</p><p><a title="Lahmacun" href="http://en.wikipedia.org/wiki/Lahmacun">Lahmacun</a> is a thin flatbread covered with a thin layer of spiced minced meat with onion (similar to <a title="Pizza" href="http://en.wikipedia.org/wiki/Pizza">pizza</a> but with no cheese nor tomato sauce). The word "lahmacun" is a loanword from <a title="Arabic language" href="http://en.wikipedia.org/wiki/Arabic_language">Arabic</a>; it means dough with meat.</p><p><a title="Pide" href="http://en.wikipedia.org/wiki/Pide">Pide</a> which can be made with minced meat (together with onion,chopped tomatoes, parsley and spices), <a title="Kasseri" href="http://en.wikipedia.org/wiki/Kasseri">kashar</a> cheese, spinach, feta cheese, pieces of meat, braised meat (<a class="new" title="Kavurma" href="http://en.wikipedia.org/w/index.php?title=Kavurma&amp;action=edit">kavurma</a>), sucuk, pastırma or/and eggs put on rolled out dough is one of the most common traditional stone baked Turkish specialities.</p><p><a class="new" title="A&ccedil;ma" href="http://en.wikipedia.org/w/index.php?title=A%C3%A7ma&amp;action=edit">A&ccedil;ma</a> is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast.</p><p><a id="Turkish_Pilaf.28s.29_.26_Pastas" name="Turkish_Pilaf.28s.29_.26_Pastas"></a></p><h2><span class="mw-headline">Turkish Pilaf(s) &amp; Pastas</span></h2><div class="thumb tright"><div class="thumbinner" style="WIDTH: 232px;"><a class="image" title="Mantı with yoghurt and garlic, spiced with red pepper powder and melted butter." href="http://en.wikipedia.org/wiki/Image:Mant%C4%B1.jpg"><img class="thumbimage" height="197" alt="Mantı with yoghurt and garlic, spiced with red pepper powder and melted butter." src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Mant%C4%B1.jpg/230px-Mant%C4%B1.jpg" width="230" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Mant%C4%B1.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div><a title="Mantı" href="http://en.wikipedia.org/wiki/Mant%C4%B1">Mantı</a> with yoghurt and garlic, spiced with red pepper powder and melted butter.</div></div></div><p>It is a common belief that the taste of pilav comes from the butter and meat water used for cooking it. However, olive oil is preferred by most people instead of butter nowadays.</p><ul><li>Sade pilav/<a title="Pilaf" href="http://en.wikipedia.org/wiki/Pilaf">pilaf</a> (classical rice which can accompany almost all dishes)</li><li>Etli pilav (rice containing meat pieces)</li><li>Nohutlu pilav (rice cooked with chickpea)</li><li><a class="new" title="İ&ccedil; pilav" href="http://en.wikipedia.org/w/index.php?title=%C4%B0%C3%A7_pilav&amp;action=edit">İ&ccedil; pilav</a> (rice with liver slices, dried grapes, peanuts, chestnut, honey, cinnamon and a variety of herbs)</li><li>Patlıcanlı pilav (rice with eggplant)</li><li><a class="new" title="&Ouml;zbek pilavı" href="http://en.wikipedia.org/w/index.php?title=%C3%96zbek_pilav%C4%B1&amp;action=edit">&Ouml;zbek pilavı</a> (rice with lamb meat, onion, tomato, carrot)</li><li><a class="new" title="Acem pilavı" href="http://en.wikipedia.org/w/index.php?title=Acem_pilav%C4%B1&amp;action=edit">Acem pilavı</a> (rice with lamb meat cooked within the water of meat with pistachios, cinnamon etc.).<sup class="reference" id="_ref-2"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-2">[4]</a></sup></li><li><a title="Bulgur" href="http://en.wikipedia.org/wiki/Bulgur">Bulgur</a> pilavı (rice made with "bulgur". Most of the time, tomato, green pepper and minced meat is mixed with bulgur)</li></ul><ul><li><a title="Mantı" href="http://en.wikipedia.org/wiki/Mant%C4%B1">Mantı</a> can be described as a special Turkish pasta which consists of dough balls containing minced meat inside. It is always served with yoghurt and a range of spices such as oregano, dried mint, <a class="new" title="Sumak" href="http://en.wikipedia.org/w/index.php?title=Sumak&amp;action=edit">sumak</a> and red pepper powder with warmed up olive oil or butter. The combination of dough balls containing minced meat with yogurt differentiates it from tortellini, ravioli or Chinese wonton. Mantı is most of the times eaten as a main dish.</li><li><a class="new" title="Erişte" href="http://en.wikipedia.org/w/index.php?title=Eri%C5%9Fte&amp;action=edit">Erişte</a> Home made pasta is called erişte in Turkey. It can be combined with vegetables but it can also be put in soups and rice.</li><li><a title="Keşkek" href="http://en.wikipedia.org/wiki/Ke%C5%9Fkek">Keşkek</a></li><li><a title="Kuskus" href="http://en.wikipedia.org/wiki/Kuskus">Kuskus</a></li></ul><p><a id="Vegetarian_Dishes" name="Vegetarian_Dishes"></a></p><h2><span class="mw-headline">Vegetarian Dishes</span></h2><p><a id="Vegetable_dishes" name="Vegetable_dishes"></a></p><h3><span class="mw-headline">Vegetable dishes</span></h3><p>A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as <a title="Spinach" href="http://en.wikipedia.org/wiki/Spinach">spinach</a>, <a title="Leek" href="http://en.wikipedia.org/wiki/Leek">leek</a>, <a title="Cauliflower" href="http://en.wikipedia.org/wiki/Cauliflower">cauliflower</a>, <a title="Artichoke" href="http://en.wikipedia.org/wiki/Artichoke">artichoke</a>, <a title="Cabbage" href="http://en.wikipedia.org/wiki/Cabbage">cabbage</a>, <a title="Celery" href="http://en.wikipedia.org/wiki/Celery">celery</a>, <a title="Eggplant" href="http://en.wikipedia.org/wiki/Eggplant">eggplant</a>, green and red <a title="Bell pepper" href="http://en.wikipedia.org/wiki/Bell_pepper">bell peppers</a>, <a title="String bean" href="http://en.wikipedia.org/wiki/String_bean">string bean</a> and <a title="Jerusalem artichoke" href="http://en.wikipedia.org/wiki/Jerusalem_artichoke">jerusalem artichoke</a>. A typical vegetable dish is prepared with a base of chopped onions, carrots sauteed first in olive oil and later with tomatoes or <a title="Tomato paste" href="http://en.wikipedia.org/wiki/Tomato_paste">tomato paste</a>. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish <i>sulu yemek</i> literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes which are cooked with olive oil <i>(<a class="new" title="Zeytinyağlılar" href="http://en.wikipedia.org/w/index.php?title=Zeytinya%C4%9Fl%C4%B1lar&amp;action=edit">zeytinyağlılar</a>)</i> are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.</p><p><a title="Dolma" href="http://en.wikipedia.org/wiki/Dolma">Dolma</a> is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (<i>biber dolması</i>), eggplants, tomatoes, <a title="Courgette" href="http://en.wikipedia.org/wiki/Courgette">courgettes</a>, or <a title="Zucchini" href="http://en.wikipedia.org/wiki/Zucchini">Zucchini</a> in the U.S. (<i>kabak dolması</i>), vine leaves (<i>yaprak dolması</i>). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (<i>enginar dolması</i>)is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat.</p><p><a class="new" title="Mercimek k&ouml;fte" href="http://en.wikipedia.org/w/index.php?title=Mercimek_k%C3%B6fte&amp;action=edit">Mercimek k&ouml;fte</a>, although being named k&ouml;fte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.</p><p><a title="İmam bayıldı" href="http://en.wikipedia.org/wiki/%C4%B0mam_bay%C4%B1ld%C4%B1">İmam bayıldı</a> is a version of <a title="Karnıyarık" href="http://en.wikipedia.org/wiki/Karn%C4%B1yar%C4%B1k">karnıyarık</a> with no minced meat inside. It can be served as a meze as well.</p><p>Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoghurt or tomato sauce and garlic.</p><p><a class="new" title="Mücver" href="http://en.wikipedia.org/w/index.php?title=M%C3%BCcver&amp;action=edit">Mücver</a> is prepared with minced squash/courgette or potatoes, egg, dill and/or cheese and flour. It can be either fried or cooked in the oven.</p><p>Rice pilaf can be served either as a side dish or main dish but <i>bulgur pilavı</i> (pilav made of boiled and pounded wheat -<i>bulgur</i>) is also widely eaten. The dishes made with <i>kuru fasulye</i> (dried pulses and beans), such as <i>nohut</i> (<a title="Chickpea" href="http://en.wikipedia.org/wiki/Chickpea">chickpeas</a>), <i>mercimek</i> (<a title="Lentil" href="http://en.wikipedia.org/wiki/Lentil">lentils</a>), <i>b&ouml;rülce</i> (<a title="Black-eyed pea" href="http://en.wikipedia.org/wiki/Black-eyed_pea">black-eyed peas</a>), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.</p><p><a class="new" title="Turşu" href="http://en.wikipedia.org/w/index.php?title=Tur%C5%9Fu&amp;action=edit">Turşu</a> is pickle in brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It can be made with a large variety of vegetables from cucumber to courgette. In the towns on the Aegean coast, the water of <a class="new" title="Turşu" href="http://en.wikipedia.org/w/index.php?title=Tur%C5%9Fu&amp;action=edit">turşu</a> is consumed as a drink.</p><p><a id="Egg_dishes" name="Egg_dishes"></a></p><h3><span class="mw-headline">Egg dishes</span></h3><p><a title="Menemen" href="http://en.wikipedia.org/wiki/Menemen">Menemen</a> consists of eggs cooked with tomatoes and green pepper.</p><p><a title="&Ccedil;ılbır" href="http://en.wikipedia.org/wiki/%C3%87%C4%B1lb%C4%B1r">&Ccedil;ılbır</a> is another traditional Turkish food made with eggs, yogurt and oil.</p><p><a class="new" title="Ispanaklı yumurta" href="http://en.wikipedia.org/w/index.php?title=Ispanakl%C4%B1_yumurta&amp;action=edit">Ispanaklı yumurta</a> consists of eggs with roasted spinach and onion.</p><p><a class="new" title="Kaygana" href="http://en.wikipedia.org/w/index.php?title=Kaygana&amp;action=edit">Kaygana</a> can be described as the omelet of Ottoman cuisine. However, it is almost forgotten in the big cities of Turkey. Kaygana, omelet prepared with flour, was combined with cheese, honey or eggplant.</p>

<h2><span class="mw-headline">Meze &amp; Salads</span></h2><dl><dd><div class="noprint"><i>Main article: <a title="Meze" href="http://en.wikipedia.org/wiki/Meze">Meze</a></i></div></dd></dl><div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px;"><a class="image" title="A plate of Turkish meze" href="http://en.wikipedia.org/wiki/Image:Turkish_Meze_Plate.jpg"><img class="thumbimage" height="150" alt="A plate of Turkish meze" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Turkish_Meze_Plate.jpg/200px-Turkish_Meze_Plate.jpg" width="200" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Turkish_Meze_Plate.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>A plate of Turkish meze</div></div></div><div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px;"><a class="image" title="A small bowl of cacık" href="http://en.wikipedia.org/wiki/Image:Cacik.jpg"><img class="thumbimage" height="150" alt="A small bowl of cacık" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Cacik.jpg/200px-Cacik.jpg" width="200" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Cacik.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>A small bowl of cacık</div></div></div><p><a title="Meze" href="http://en.wikipedia.org/wiki/Meze">Meze</a> is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.</p><p>Aside from <a title="Olives" href="http://en.wikipedia.org/wiki/Olives">olives</a>, mature <i>kaşar</i>
                <a title="Kashar cheese" href="http://en.wikipedia.org/wiki/Kashar_cheese">kashar cheese</a>, <a title="White cheese" href="http://en.wikipedia.org/wiki/White_cheese">white cheese</a> (feta), various mixed pickles <a class="new" title="Turşu" href="http://en.wikipedia.org/w/index.php?title=Tur%C5%9Fu&amp;action=edit">turşu</a>, frequently eaten Turkish mezes include;</p><ul><li><a class="new" title="Barbunya" href="http://en.wikipedia.org/w/index.php?title=Barbunya&amp;action=edit">Barbunya</a></li><li><a class="new" title="Fasulye pilaki" href="http://en.wikipedia.org/w/index.php?title=Fasulye_pilaki&amp;action=edit">Fasulye pilaki</a> (bean cooked with garlic, tomato paste, carrot and olive oil)</li><li><a title="Cacık" href="http://en.wikipedia.org/wiki/Cac%C4%B1k">Cacık</a> (cucumber with yoghurt, dried mint and olive oil)</li><li><a class="new" title="Fried k&ouml;fte" href="http://en.wikipedia.org/w/index.php?title=Fried_k%C3%B6fte&amp;action=edit">Fried k&ouml;fte</a> (meatballs)</li><li><a title="Dolma" href="http://en.wikipedia.org/wiki/Dolma">Dolma</a> (vine leaves, cabbage leaves, chard, peppers, courgettes, pumpkin or eggplant stuffed with rice and/or meat)</li><li><a class="new" title="Arnavut ciğeri" href="http://en.wikipedia.org/w/index.php?title=Arnavut_ci%C4%9Feri&amp;action=edit">Arnavut ciğeri</a> (meaning <a class="new" title="Albanian liver" href="http://en.wikipedia.org/w/index.php?title=Albanian_liver&amp;action=edit">Albanian liver</a>)</li><li><a class="new" title="Fava" href="http://en.wikipedia.org/w/index.php?title=Fava&amp;action=edit">Fava</a> (broad bean puree)</li><li><a class="new" title="&Ccedil;erkez tavuğu" href="http://en.wikipedia.org/w/index.php?title=%C3%87erkez_tavu%C4%9Fu&amp;action=edit">&Ccedil;erkez tavuğu</a> (meaning <a class="new" title="Circassian chicken" href="http://en.wikipedia.org/w/index.php?title=Circassian_chicken&amp;action=edit">Circassian chicken</a>)</li><li><a title="Byrek" href="http://en.wikipedia.org/wiki/Byrek">B&ouml;rek</a> (very thin dough layers staffed with cheese, meat or vegetables)</li><li><a title="Hummus" href="http://en.wikipedia.org/wiki/Hummus">Hummus</a> (a word coming from Arabic and prepared from sesame, chickpea, garlic, olive oil, lemon juice)</li><li><a class="new" title="Haydari" href="http://en.wikipedia.org/w/index.php?title=Haydari&amp;action=edit">Haydari</a></li><li><a class="new" title="Şakşuka" href="http://en.wikipedia.org/w/index.php?title=%C5%9Eak%C5%9Fuka&amp;action=edit">Şakşuka</a></li><li><a title="Baba ghanoush" href="http://en.wikipedia.org/wiki/Baba_ghanoush">Patlıcan salatası</a> (eggplant salad)</li><li><a class="new" title="Borani" href="http://en.wikipedia.org/w/index.php?title=Borani&amp;action=edit">Borani</a></li><li><a class="new" title="Acılı ezme" href="http://en.wikipedia.org/w/index.php?title=Ac%C4%B1l%C4%B1_ezme&amp;action=edit">Acılı ezme</a> (hot spicy freshly mashed tomato with onion and green herbes)</li><li><a class="new" title="İ&ccedil;li k&ouml;fte" href="http://en.wikipedia.org/w/index.php?title=%C4%B0%C3%A7li_k%C3%B6fte&amp;action=edit">İ&ccedil;li k&ouml;fte</a> (can be served either as a meze or a main dish; especially in the eastern Turkey, when it is cooked through boiling in a pot, i&ccedil;li k&ouml;fte is served as a main dish)</li><li><a class="new" title="Kısır" href="http://en.wikipedia.org/w/index.php?title=K%C4%B1s%C4%B1r&amp;action=edit">Kısır</a> (a very popular meze or side dish prepared with "bulgur", tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices).</li><li><a class="new" title="&Ccedil;oban Salatası" href="http://en.wikipedia.org/w/index.php?title=%C3%87oban_Salatas%C4%B1&amp;action=edit">&Ccedil;oban Salatası</a></li><li><a class="new" title="Roka" href="http://en.wikipedia.org/w/index.php?title=Roka&amp;action=edit">Roka</a> Salatası</li><li><a class="new" title="Turp otu" href="http://en.wikipedia.org/w/index.php?title=Turp_otu&amp;action=edit">Turp otu</a></li></ul><p>In the coastal towns of Turkey, mezes prepared from seafood accompany fishes; <a title="Fried calamari" href="http://en.wikipedia.org/wiki/Fried_calamari">kalamar</a>, <a class="new" title="Ahtapot" href="http://en.wikipedia.org/w/index.php?title=Ahtapot&amp;action=edit">ahtapot</a> (octopus salad), <a class="new" title="Deniz b&ouml;rülcesi" href="http://en.wikipedia.org/w/index.php?title=Deniz_b%C3%B6r%C3%BClcesi&amp;action=edit">deniz b&ouml;rülcesi</a>, <a class="new" title="Midye dolma" href="http://en.wikipedia.org/w/index.php?title=Midye_dolma&amp;action=edit">midye dolma</a> (mussels stuffed with rice) or <a class="new" title="Karides güve&ccedil;" href="http://en.wikipedia.org/w/index.php?title=Karides_g%C3%BCve%C3%A7&amp;action=edit">karides güve&ccedil;</a>.</p><p><a id="Dolma_.26_Sarma" name="Dolma_.26_Sarma"></a></p><h2><span class="mw-headline">Dolma &amp; Sarma</span></h2><dl><dd><div class="noprint"><i>Main articles: <a title="Dolma" href="http://en.wikipedia.org/wiki/Dolma">Dolma</a> and <a title="Sarma" href="http://en.wikipedia.org/wiki/Sarma">Sarma</a></i></div></dd></dl><div class="thumb tright"><div class="thumbinner" style="WIDTH: 232px;"><a class="image" title="Turkish style yaprak sarma." href="http://en.wikipedia.org/wiki/Image:Sarma.jpg"><img class="thumbimage" height="173" alt="Turkish style yaprak sarma." src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Sarma.jpg/230px-Sarma.jpg" width="230" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Sarma.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Turkish style <i>yaprak sarma</i>.</div></div></div><p><a title="Dolma" href="http://en.wikipedia.org/wiki/Dolma">Dolma</a> is a <a title="Verbal noun" href="http://en.wikipedia.org/wiki/Verbal_noun">verbal noun</a> of the <a title="Turkish language" href="http://en.wikipedia.org/wiki/Turkish_language">Turkish</a> verb <i>dolmak</i> 'to be stuffed', and means simply 'stuffed thing'.<sup class="reference" id="_ref-3"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-3">[5]</a></sup> Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil.</p><p><a class="new" title="Zeytinyagli dolma" href="http://en.wikipedia.org/w/index.php?title=Zeytinyagli_dolma&amp;action=edit">Zeytinyagli dolma</a> (dolma with olive oil) is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and also referred to as <a title="Sarma (food)" href="http://en.wikipedia.org/wiki/Sarma_%28food%29">Sarma</a> which means "to be wrapped" in Turkish. The word "sarma" is also used for some types of desserts, such as <a class="new" title="Fıstık sarma" href="http://en.wikipedia.org/w/index.php?title=F%C4%B1st%C4%B1k_sarma&amp;action=edit">fıstık sarma</a> (wrapped pistachio). If dolma does not contain meat, it is sometimes described as <a class="new" title="Yalancı dolma" href="http://en.wikipedia.org/w/index.php?title=Yalanc%C4%B1_dolma&amp;action=edit">yalancı dolma</a> meaning "fake" dolma. Dried fruit such as figs or cherries and cinnamon used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. <a class="new" title="Vine leaves" href="http://en.wikipedia.org/w/index.php?title=Vine_leaves&amp;action=edit">Vine leaves</a>("yaprak") could be filled not only with rice and spices but also with meat and rice, in which case, it is served hot with yogurt <a class="new" title="Etli yaprak sarma" href="http://en.wikipedia.org/w/index.php?title=Etli_yaprak_sarma&amp;action=edit">etli yaprak sarma</a>.</p><p><a class="new" title="Melon dolma" href="http://en.wikipedia.org/w/index.php?title=Melon_dolma&amp;action=edit">Melon dolma</a> along with quince or apple dolma was one of the palace's specialities (raw melon stuffed with meat, rice, almonds and cooked in an oven) . In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, <a title="Courgette" href="http://en.wikipedia.org/wiki/Courgette">courgette</a>("kabak"), <a title="Aubergine" href="http://en.wikipedia.org/wiki/Aubergine">aubergine</a>("patlıcan"), <a title="Tomato" href="http://en.wikipedia.org/wiki/Tomato">tomato</a>("domates"), <a title="Pumpkin" href="http://en.wikipedia.org/wiki/Pumpkin">pumpkin</a>("balkabağı"), <a title="Capsicum" href="http://en.wikipedia.org/wiki/Capsicum">pepper</a>("biber"), <a title="Cabbage" href="http://en.wikipedia.org/wiki/Cabbage">cabbage</a>("lahana") (black or white cabbage), <a title="Chard" href="http://en.wikipedia.org/wiki/Chard">chard</a>("pazı") and <a title="Mussel" href="http://en.wikipedia.org/wiki/Mussel">mussel</a>("midye") dolma constitute the most common types. Instead of dried cherry, dried grape is usually added into the mixture for dolma cooked with olive oil. A different type of dolma is <a class="new" title="Mumbar dolması" href="http://en.wikipedia.org/w/index.php?title=Mumbar_dolmas%C4%B1&amp;action=edit">mumbar dolması</a> for which the membrane of intestines of sheep is filled up with a spicy rice mixture.</p><p><a id="Meats" name="Meats"></a></p><h2><span class="mw-headline">Meats</span></h2><p><a id="Kebabs" name="Kebabs"></a></p><h3><span class="mw-headline">Kebabs</span></h3><div class="thumb tright"><div class="thumbinner" style="WIDTH: 302px;"><a class="image" title="Iskender kebab served in Bursa" href="http://en.wikipedia.org/wiki/Image:Iskender_kebap.jpg"><img class="thumbimage" height="200" alt="Iskender kebab served in Bursa" src="http://upload.wikimedia.org/wikipedia/en/thumb/3/38/Iskender_kebap.jpg/300px-Iskender_kebap.jpg" width="300" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Iskender_kebap.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Iskender kebab served in <a title="Bursa" href="http://en.wikipedia.org/wiki/Bursa">Bursa</a></div></div></div><div class="thumb tright"><div class="thumbinner" style="WIDTH: 182px;"><a class="image" title="D&ouml;ner meat is being sliced" href="http://en.wikipedia.org/wiki/Image:D%C3%B6ner_kebab_slicing.jpg"><img class="thumbimage" height="253" alt="D&ouml;ner meat is being sliced" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/D%C3%B6ner_kebab_slicing.jpg/180px-D%C3%B6ner_kebab_slicing.jpg" width="180" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:D%C3%B6ner_kebab_slicing.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>D&ouml;ner meat is being sliced</div></div></div><ul><li><a title="Shish kebab" href="http://en.wikipedia.org/wiki/Shish_kebab">Shish kebab</a> (<i>şiş</i>, pronounced "shish", means "skewer" in Turkish) consists of marinated <a title="Chicken" href="http://en.wikipedia.org/wiki/Chicken">chicken</a> or <a title="Lamb" href="http://en.wikipedia.org/wiki/Lamb">lamb</a> meat. Meat on skewers are grilled over an open fire. Although every kind of <a title="Helal" href="http://en.wikipedia.org/wiki/Helal">helal</a> meat is consumed, <a title="Lamb" href="http://en.wikipedia.org/wiki/Lamb">lamb</a> from milk-fed lambs is especially favored. <a title="Fish" href="http://en.wikipedia.org/wiki/Fish">Fish</a> cooked like shish kebab is also called fish shish.</li><li><a title="Adana kebap" href="http://en.wikipedia.org/wiki/Adana_kebap">Adana kebap</a></li><li><a class="new" title="Urfa kebap" href="http://en.wikipedia.org/w/index.php?title=Urfa_kebap&amp;action=edit">Urfa kebap</a></li><li><a class="new" title="Beyti kebap" href="http://en.wikipedia.org/w/index.php?title=Beyti_kebap&amp;action=edit">Beyti kebap</a></li><li><a class="new" title="Fıstıklı kebap" href="http://en.wikipedia.org/w/index.php?title=F%C4%B1st%C4%B1kl%C4%B1_kebap&amp;action=edit">Fıstıklı kebap</a> (with pistachio)</li><li><a class="new" title="Patlıcanlı kebap" href="http://en.wikipedia.org/w/index.php?title=Patl%C4%B1canl%C4%B1_kebap&amp;action=edit">Patlıcanlı kebap</a> (Gaziantep's eggplant kebab)</li><li><a class="new" title="Spring kebap" href="http://en.wikipedia.org/w/index.php?title=Spring_kebap&amp;action=edit">Spring kebap</a></li><li><a class="new" title="Orman kebabi" href="http://en.wikipedia.org/w/index.php?title=Orman_kebabi&amp;action=edit">Orman kebabi</a></li><li><a class="new" title="Oruk kebabı" href="http://en.wikipedia.org/w/index.php?title=Oruk_kebab%C4%B1&amp;action=edit">Oruk kebabı</a></li><li><a class="new" title="Tas kebabı" href="http://en.wikipedia.org/w/index.php?title=Tas_kebab%C4%B1&amp;action=edit">Tas kebabı</a></li><li><a class="new" title="&Ccedil;ağ kebabı" href="http://en.wikipedia.org/w/index.php?title=%C3%87a%C4%9F_kebab%C4%B1&amp;action=edit">&Ccedil;ağ kebabı</a></li><li><a class="new" title="Testi Kebabı" href="http://en.wikipedia.org/w/index.php?title=Testi_Kebab%C4%B1&amp;action=edit">Testi Kebabı</a></li><li><a title="Oltu kebab" href="http://en.wikipedia.org/wiki/Oltu_kebab">Oltu kebab</a></li><li><a title="D&ouml;ner" href="http://en.wikipedia.org/wiki/D%C3%B6ner">D&ouml;ner</a></li><li><a title="Iskender kebab" href="http://en.wikipedia.org/wiki/Iskender_kebab">Iskender kebab</a> is a type of <i><a title="D&ouml;ner kebab" href="http://en.wikipedia.org/wiki/D%C3%B6ner_kebab">d&ouml;ner kebab</a></i> which was invented in Bursa. <a title="D&ouml;ner" href="http://en.wikipedia.org/wiki/D%C3%B6ner">D&ouml;ner</a> is derived from the Turkish verb <i>d&ouml;nmek</i> ("to turn"), as meat is cooked by turning it in front of a vertically positioned heat source. D&ouml;ner meat can be eaten in a sandwich (pita or bread) but also with rice.</li><li><a class="new" title="Ciğer kebabı" href="http://en.wikipedia.org/w/index.php?title=Ci%C4%9Fer_kebab%C4%B1&amp;action=edit">Ciğer kebabı</a></li></ul><p><a id="Other_Meat_Dishes" name="Other_Meat_Dishes"></a></p><h3><span class="mw-headline">Other Meat Dishes</span></h3><ul><li><a class="new" title="Kuzu güve&ccedil;" href="http://en.wikipedia.org/w/index.php?title=Kuzu_g%C3%BCve%C3%A7&amp;action=edit">Kuzu güve&ccedil;</a> (lamb cooked in casserole)</li><li><a class="new" title="Ali Nazik" href="http://en.wikipedia.org/w/index.php?title=Ali_Nazik&amp;action=edit">Ali Nazik</a></li><li><a class="new" title="Hünkar Beğendi" href="http://en.wikipedia.org/w/index.php?title=H%C3%BCnkar_Be%C4%9Fendi&amp;action=edit">Hünkar Beğendi</a> (meaning that the sovereign/sultan liked it, the dish consists of the puree of grilled aubergine with cashar cheese topped with cubed lamb meat.</li><li><a class="new" title="Türlü" href="http://en.wikipedia.org/w/index.php?title=T%C3%BCrl%C3%BC&amp;action=edit">Türlü</a> is the mixture of vegetables and meat.</li><li><a class="new" title="Külbastı" href="http://en.wikipedia.org/w/index.php?title=K%C3%BClbast%C4%B1&amp;action=edit">Külbastı</a></li><li><a class="new" title="Elbasan tava" href="http://en.wikipedia.org/w/index.php?title=Elbasan_tava&amp;action=edit">Elbasan tava</a></li><li><a class="new" title="Tandır" href="http://en.wikipedia.org/w/index.php?title=Tand%C4%B1r&amp;action=edit">Tandır</a> (without adding any water, the meat is cooked very slowly with a special technique)</li><li><a class="new" title="İncik" href="http://en.wikipedia.org/w/index.php?title=%C4%B0ncik&amp;action=edit">İncik</a> (lamb on the bone cooked in the oven)</li><li><a class="new" title="&Ccedil;oban kavurma" href="http://en.wikipedia.org/w/index.php?title=%C3%87oban_kavurma&amp;action=edit">&Ccedil;oban kavurma</a> ("kavurma" means roasting/parching in Turkish) is diced lamb cooked with tomatoes, onions, mushrooms, peppers and herbs.</li><li><a title="Mahmudiye" href="http://en.wikipedia.org/wiki/Mahmudiye">Mahmudiye</a> (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)</li><li>The Turkish version of <a title="Moussaka" href="http://en.wikipedia.org/wiki/Moussaka">Moussaka</a> is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. Often served with <i>cacık</i> and <i>pilav</i>. There are also variants with zucchini, carrots and potatoes.</li><li><a title="Karnıyarık" href="http://en.wikipedia.org/wiki/Karn%C4%B1yar%C4%B1k">Karnıyarık</a> is another eggplant dish. Eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.</li><li><a title="K&ouml;fte" href="http://en.wikipedia.org/wiki/K%C3%B6fte">K&ouml;fte</a> (meatball) is another meat dish in Turkey. The word <a title="K&ouml;fte" href="http://en.wikipedia.org/wiki/K%C3%B6fte">k&ouml;fte</a> is sometimes accompanied with the name of place which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; <a title="İneg&ouml;l" href="http://en.wikipedia.org/wiki/%C4%B0neg%C3%B6l">İneg&ouml;l</a> k&ouml;ftesi, <a title="Sultanahmet" href="http://en.wikipedia.org/wiki/Sultanahmet">Sultanahmet</a> k&ouml;ftesi, <a title="İzmir" href="http://en.wikipedia.org/wiki/%C4%B0zmir">İzmir</a> k&ouml;fte, <a title="Ak&ccedil;aabat" href="http://en.wikipedia.org/wiki/Ak%C3%A7aabat">Ak&ccedil;aabat</a> k&ouml;fte, <a title="Bursa" href="http://en.wikipedia.org/wiki/Bursa">Bursa</a> k&ouml;fte, <a title="Plovdiv" href="http://en.wikipedia.org/wiki/Plovdiv">Filibe</a> k&ouml;fte etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade k&ouml;fte contains the yellow part of the egg and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. <a class="new" title="Kadınbudu k&ouml;fte" href="http://en.wikipedia.org/w/index.php?title=Kad%C4%B1nbudu_k%C3%B6fte&amp;action=edit">Kadınbudu k&ouml;fte</a> is another traditional speciality; minced meat is mixed with cooked rice and fried. <a title="I&ccedil;li k&ouml;fte" href="http://en.wikipedia.org/wiki/I%C3%A7li_k%C3%B6fte">I&ccedil;li k&ouml;fte</a> can be described as a shell of "bulgur" filled with onion, minced meat and nuts. <a title="&Ccedil;iğ k&ouml;fte" href="http://en.wikipedia.org/wiki/%C3%87i%C4%9F_k%C3%B6fte">&Ccedil;iğ k&ouml;fte</a> is a meze from south-eastern Turkey meaning raw meatballs, prepared with "bulgur" and raw minced meat.</li><li><a title="Sujuk" href="http://en.wikipedia.org/wiki/Sujuk">Sujuk</a> (<i>sucuk</i>) is a form of raw sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Instead of classical sausages (<i>sosis</i>), sujuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.</li><li><a title="Pastırma" href="http://en.wikipedia.org/wiki/Past%C4%B1rma">Pastırma</a> is another famous beef delicacy (see <a title="Pastrami" href="http://en.wikipedia.org/wiki/Pastrami">pastrami</a>). Both pastırma and sujuk can be put in <a class="new" title="Kuru fasulye" href="http://en.wikipedia.org/w/index.php?title=Kuru_fasulye&amp;action=edit">kuru fasulye</a> (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with <a title="Scrambled eggs" href="http://en.wikipedia.org/wiki/Scrambled_eggs">scrambled eggs</a>, served in a small pan called <a class="new" title="Sahan" href="http://en.wikipedia.org/w/index.php?title=Sahan&amp;action=edit">sahan</a>, is eaten at breakfast in Turkey.</li><li><a title="Kokore&ccedil;" href="http://en.wikipedia.org/wiki/Kokore%C3%A7">Kokore&ccedil;</a> (the intestines of sheep) with spices is a traditional low-price fast food in Turkey.</li><li><a title="Liver" href="http://en.wikipedia.org/wiki/Liver">Liver</a> is fried in Turkish cuisine. "Arnavut ciğeri" served with <a title="Sumac" href="http://en.wikipedia.org/wiki/Sumac">sumac</a> and onion is combined with fava and other mezes. "<a title="Edirne" href="http://en.wikipedia.org/wiki/Edirne">Edirne</a> ciğeri" is another famous liver dish from <a title="Edirne" href="http://en.wikipedia.org/wiki/Edirne">Edirne</a>. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.</li></ul>

<h2><span class="mw-headline">Fish</span></h2><p>Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the <i>buğulama</i> method. <i>Buğulama</i> is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term <i>pil&acirc;ki</i> is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (&ccedil;iroz), canned, salted or pickled (l&acirc;kerda). Fish is also cooked in salt or in dough in Turkey.Pazıda Levrek is a seafood speciality which consists of <a title="Sea bass" href="http://en.wikipedia.org/wiki/Sea_bass">sea bass</a> cooked in <a title="Chard" href="http://en.wikipedia.org/wiki/Chard">chard</a> leaves. In fish restaurants, it is possible to find fancy fish varieties like <i>balık dolma</i> (stuffed fish) or <i>balık iskender</i> (inspired by Iskender kebab). <a title="Fish soup" href="http://en.wikipedia.org/wiki/Fish_soup">Fish soup</a> prepared with vegetables, onion and flour is common in coastal towns and cities. In <a title="Istanbul" href="http://en.wikipedia.org/wiki/Istanbul">Istanbul</a>'s <a title="Emin&ouml;nü" href="http://en.wikipedia.org/wiki/Emin%C3%B6n%C3%BC">Emin&ouml;nü</a> and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, <a title="Trout" href="http://en.wikipedia.org/wiki/Trout">trout</a>
                <i>alabalık</i> is common as it is the main type of freshwater fish.</p><p>Popular sea fishes in Turkey include: <a title="Anchovy" href="http://en.wikipedia.org/wiki/Anchovy">anchovy</a>
                <i>hamsi</i>, <a title="Sardine" href="http://en.wikipedia.org/wiki/Sardine">sardine</a>
                <i>sardalya</i>, <a title="Bonito" href="http://en.wikipedia.org/wiki/Bonito">bonito</a>
                <i>palamut</i>, <a title="Gilt-head bream" href="http://en.wikipedia.org/wiki/Gilt-head_bream">gilt-head bream</a>
                <i>&ccedil;upra</i> or <i>&ccedil;ipura</i>, <a title="Red mullet" href="http://en.wikipedia.org/wiki/Red_mullet">red mullet</a>
                <i>barbun(ya)</i>, <a title="Sea bass" href="http://en.wikipedia.org/wiki/Sea_bass">sea bass</a>
                <i>levrek</i>, <a title="Whiting" href="http://en.wikipedia.org/wiki/Whiting">whiting</a>
                <i>mezgit</i> (allied to the cod fish) or <i>bakalyaro</i>, <a title="Swordfish" href="http://en.wikipedia.org/wiki/Swordfish">swordfish</a>
                <i>kılı&ccedil;</i>, <a title="Turbot" href="http://en.wikipedia.org/wiki/Turbot">turbot</a>
                <i>kalkan</i>, <a title="Pagellus" href="http://en.wikipedia.org/wiki/Pagellus">red pandora</a>
                <i>mercan</i>, <i>tıran&ccedil;a</i>, and <a title="Epinephelus" href="http://en.wikipedia.org/wiki/Epinephelus">white grouper</a>
                <i>lagos</i>.<sup class="reference" id="_ref-4"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-4">[6]</a></sup></p><p><a id="Desserts" name="Desserts"></a></p><h2><span class="mw-headline">Desserts</span></h2><div class="thumb tright"><div class="thumbinner" style="WIDTH: 232px;"><a class="image" title="Baklava is prepared on large trays and cut into a variety of shapes" href="http://en.wikipedia.org/wiki/Image:Baklava_-_Turkish_special%2C_80-ply.JPEG"><img class="thumbimage" height="153" alt="Baklava is prepared on large trays and cut into a variety of shapes" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Baklava_-_Turkish_special%2C_80-ply.JPEG/230px-Baklava_-_Turkish_special%2C_80-ply.JPEG" width="230" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Baklava_-_Turkish_special%2C_80-ply.JPEG"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Baklava is prepared on large trays and cut into a variety of shapes</div></div></div><div class="thumb tright"><div class="thumbinner" style="WIDTH: 302px;"><a class="image" title="A display of Turkish delight in Istanbul" href="http://en.wikipedia.org/wiki/Image:TurkishDelightDisplay.jpg"><img class="thumbimage" height="225" alt="A display of Turkish delight in Istanbul" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/TurkishDelightDisplay.jpg/300px-TurkishDelightDisplay.jpg" width="300" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:TurkishDelightDisplay.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>A display of Turkish delight in <a title="Istanbul" href="http://en.wikipedia.org/wiki/Istanbul">Istanbul</a></div></div></div><p>One of the world-renowned desserts of Turkish cuisine is <a title="Baklava" href="http://en.wikipedia.org/wiki/Baklava">baklava</a>. Baklava is made either with pistachio or with walnut. Turkish cuisine has a range of "baklava" like desserts which include <a class="new" title="Ş&ouml;biyet" href="http://en.wikipedia.org/w/index.php?title=%C5%9E%C3%B6biyet&amp;action=edit">ş&ouml;biyet</a>, <a class="new" title="Bülbül yuvası" href="http://en.wikipedia.org/w/index.php?title=B%C3%BClb%C3%BCl_yuvas%C4%B1&amp;action=edit">bülbül yuvası</a>, <a class="new" title="Saray sarması" href="http://en.wikipedia.org/w/index.php?title=Saray_sarmas%C4%B1&amp;action=edit">saray sarması</a>, <a class="new" title="Sütlü nuriye" href="http://en.wikipedia.org/w/index.php?title=S%C3%BCtl%C3%BC_nuriye&amp;action=edit">sütlü nuriye</a> etc.</p><p><a title="Kadaif" href="http://en.wikipedia.org/wiki/Kadaif">Kadaif</a> ('Kadayıf') is another very common Turkish dessert which differs from baklava in that shredded dough/phyllo is used. There are different types of <a title="Kadaif" href="http://en.wikipedia.org/wiki/Kadaif">kadaif</a>: <a title="Tel" href="http://en.wikipedia.org/wiki/Tel">tel</a> (wire) or <a class="new" title="Burma (dessert)" href="http://en.wikipedia.org/w/index.php?title=Burma_%28dessert%29&amp;action=edit">burma</a> (wring) kadayıf, both of which can be prepared either with walnut or pistachio. Although carrying the label "kadayıf", <a title="Ekmek kadayıfı" href="http://en.wikipedia.org/wiki/Ekmek_kaday%C4%B1f%C4%B1">ekmek kadayıfı</a> is totally different from "tel kadayıf" (see <a class="external autonumber" title="http://photos1.blogger.com/img/109/6214/1024/2004_0101ekkad0014.jpg" href="http://photos1.blogger.com/img/109/6214/1024/2004_0101ekkad0014.jpg" rel="nofollow">[1]</a>). <a class="new" title="Künefe" href="http://en.wikipedia.org/w/index.php?title=K%C3%BCnefe&amp;action=edit">Künefe</a> and <a title="Ekmek kadayıfı" href="http://en.wikipedia.org/wiki/Ekmek_kaday%C4%B1f%C4%B1">ekmek kadayıfı</a> are specialities rich in syrup and butter. Both are usually combined with <a title="Kaymak" href="http://en.wikipedia.org/wiki/Kaymak">kaymak</a> (clotted/scrambled butter) when served. Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut.</p><p>Among milk-based deserts, the most popular ones are <a class="new" title="Muhallebi" href="http://en.wikipedia.org/w/index.php?title=Muhallebi&amp;action=edit">muhallebi</a>, <a title="Sütla&ccedil;" href="http://en.wikipedia.org/wiki/S%C3%BCtla%C3%A7">sütla&ccedil;</a> (rice pudding), <a title="Keşkül" href="http://en.wikipedia.org/wiki/Ke%C5%9Fk%C3%BCl">keşkül</a>, <a class="new" title="Kazandibi" href="http://en.wikipedia.org/w/index.php?title=Kazandibi&amp;action=edit">kazandibi</a> (meaning the bottom of "kazan" because of its burnt surface), and <a title="Tavuk g&ouml;ğsü" href="http://en.wikipedia.org/wiki/Tavuk_g%C3%B6%C4%9Fs%C3%BC">tavuk g&ouml;ğsü</a> (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture).</p><p><a title="Helva" href="http://en.wikipedia.org/wiki/Helva">Helva</a> (halva): <a class="new" title="Un helvası" href="http://en.wikipedia.org/w/index.php?title=Un_helvas%C4%B1&amp;action=edit">un helvası</a> (flour helva is usually cooked after someone has died), <a class="new" title="Irmik helvasi" href="http://en.wikipedia.org/w/index.php?title=Irmik_helvasi&amp;action=edit">irmik helvasi</a> (cooked with semolina and pine nuts), <a class="new" title="Yaz helvası" href="http://en.wikipedia.org/w/index.php?title=Yaz_helvas%C4%B1&amp;action=edit">yaz helvası</a> (made from walnut or almond<sup class="reference" id="_ref-5"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-5">[7]</a></sup>), <a class="new" title="Tahin helvası" href="http://en.wikipedia.org/w/index.php?title=Tahin_helvas%C4%B1&amp;action=edit">tahin helvası</a> (crushed sesame seeds), <a class="new" title="Kos helva" href="http://en.wikipedia.org/w/index.php?title=Kos_helva&amp;action=edit">kos helva</a>, <a title="Pişmaniye" href="http://en.wikipedia.org/wiki/Pi%C5%9Fmaniye">pişmaniye</a> (floss halva).</p><p>Other popular desserts include; <a class="new" title="Revani" href="http://en.wikipedia.org/w/index.php?title=Revani&amp;action=edit">Revani</a> (with semolina and starch), <a class="new" title="Şekerpare" href="http://en.wikipedia.org/w/index.php?title=%C5%9Eekerpare&amp;action=edit">şekerpare</a>, <a class="new" title="Kalburabasma" href="http://en.wikipedia.org/w/index.php?title=Kalburabasma&amp;action=edit">kalburabasma</a>, <a class="new" title="Dilber dudağı" href="http://en.wikipedia.org/w/index.php?title=Dilber_duda%C4%9F%C4%B1&amp;action=edit">dilber dudağı</a>, <a class="new" title="Vezir parmağı" href="http://en.wikipedia.org/w/index.php?title=Vezir_parma%C4%9F%C4%B1&amp;action=edit">vezir parmağı</a>, <a class="new" title="Hanim gobegi" href="http://en.wikipedia.org/w/index.php?title=Hanim_gobegi&amp;action=edit">hanim gobegi</a>, <a title="Kemalpaşa" href="http://en.wikipedia.org/wiki/Kemalpa%C5%9Fa">kemalpaşa</a>, <a title="Tulumba" href="http://en.wikipedia.org/wiki/Tulumba">tulumba</a>, <a class="new" title="Zerde" href="http://en.wikipedia.org/w/index.php?title=Zerde&amp;action=edit">zerde</a>, <a class="new" title="H&ouml;şmerim" href="http://en.wikipedia.org/w/index.php?title=H%C3%B6%C5%9Fmerim&amp;action=edit">h&ouml;şmerim</a>, <a class="new" title="Paluze" href="http://en.wikipedia.org/w/index.php?title=Paluze&amp;action=edit">paluze</a>, <a class="new" title="Irmik tatlısı/peltesi" href="http://en.wikipedia.org/w/index.php?title=Irmik_tatl%C4%B1s%C4%B1/peltesi&amp;action=edit">irmik tatlısı/peltesi</a>, <a title="Lokma" href="http://en.wikipedia.org/wiki/Lokma">lokma</a>.</p><p><a title="Gülla&ccedil;" href="http://en.wikipedia.org/wiki/G%C3%BClla%C3%A7">Gülla&ccedil;</a> is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers of dough.</p><p><a class="new" title="Aşure" href="http://en.wikipedia.org/w/index.php?title=A%C5%9Fure&amp;action=edit">Aşure</a> is a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on <a title="Noah's Ark" href="http://en.wikipedia.org/wiki/Noah%27s_Ark">Noah's Ark</a> and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure.</p><p>Some traditional Turkish desserts are fruit-based: <a class="new" title="Ayva tatlısı" href="http://en.wikipedia.org/w/index.php?title=Ayva_tatl%C4%B1s%C4%B1&amp;action=edit">ayva tatlısı</a> (quince), <a class="new" title="Incir tatlısı" href="http://en.wikipedia.org/w/index.php?title=Incir_tatl%C4%B1s%C4%B1&amp;action=edit">incir tatlısı</a> (fig), <a class="new" title="Kabak tatlısı" href="http://en.wikipedia.org/w/index.php?title=Kabak_tatl%C4%B1s%C4%B1&amp;action=edit">kabak tatlısı</a> (pumpkin), <a class="new" title="Elma tatlısı" href="http://en.wikipedia.org/w/index.php?title=Elma_tatl%C4%B1s%C4%B1&amp;action=edit">elma tatlısı</a>(apple) and <a class="new" title="Armut tatlısı" href="http://en.wikipedia.org/w/index.php?title=Armut_tatl%C4%B1s%C4%B1&amp;action=edit">armut tatlısı</a>(pear). Fruits are cooked in a pot or in the oven with sugar, carnation and cinnamon (without adding water). After being chilled, they are served with walnut or pistachio and <a title="Kaymak" href="http://en.wikipedia.org/wiki/Kaymak">kaymak</a>.</p><p>Homemade cookies are commonly called <a class="new" title="Kurabiye" href="http://en.wikipedia.org/w/index.php?title=Kurabiye&amp;action=edit">kurabiye</a> in Turkish. The most common types are <a class="new" title="Acıbadem kurabiyesi" href="http://en.wikipedia.org/w/index.php?title=Ac%C4%B1badem_kurabiyesi&amp;action=edit">acıbadem kurabiyesi</a> (prepared only with egg, sugar and almond), <a class="new" title="Un kurabiyesi" href="http://en.wikipedia.org/w/index.php?title=Un_kurabiyesi&amp;action=edit">un kurabiyesi</a> (flour kurabiye) and cevizli kurabiye (kurabiye with walnut). Another dough based dessert is <a class="new" title="Ay &ccedil;&ouml;reği" href="http://en.wikipedia.org/w/index.php?title=Ay_%C3%A7%C3%B6re%C4%9Fi&amp;action=edit">ay &ccedil;&ouml;reği</a>.</p><p><a class="new" title="Tahin-pekmez" href="http://en.wikipedia.org/w/index.php?title=Tahin-pekmez&amp;action=edit">Tahin-pekmez</a> is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.</p><p><a title="Lokum" href="http://en.wikipedia.org/wiki/Lokum">Lokum</a> (<a title="Turkish delight" href="http://en.wikipedia.org/wiki/Turkish_delight">Turkish delight</a>), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.</p><p><a class="new" title="Cezerye" href="http://en.wikipedia.org/w/index.php?title=Cezerye&amp;action=edit">Cezerye</a>, <a class="new" title="Cevizli (walnut) sucuk" href="http://en.wikipedia.org/w/index.php?title=Cevizli_%28walnut%29_sucuk&amp;action=edit">cevizli (walnut) sucuk</a> (named after its sucuk/sujuk like shape, also known as <a title="Churchkhela" href="http://en.wikipedia.org/wiki/Churchkhela">Churchkhela</a> in Circassian region) and <a class="new" title="Pestil" href="http://en.wikipedia.org/w/index.php?title=Pestil&amp;action=edit">pestil</a> (fruit pestils) are among other common sweets.</p><p>Another jelly like Turkish sweet is <a class="new" title="Macun" href="http://en.wikipedia.org/w/index.php?title=Macun&amp;action=edit">macun</a>. <a class="new" title="Mesir macunu" href="http://en.wikipedia.org/w/index.php?title=Mesir_macunu&amp;action=edit">Mesir macunu</a> of <a title="Manisa" href="http://en.wikipedia.org/wiki/Manisa">Manisa</a>/<a title="İzmir" href="http://en.wikipedia.org/wiki/%C4%B0zmir">İzmir</a> (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, <a class="new" title="Nane macunu" href="http://en.wikipedia.org/w/index.php?title=Nane_macunu&amp;action=edit">nane macunu</a> (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of <a class="new" title="Macun" href="http://en.wikipedia.org/w/index.php?title=Macun&amp;action=edit">macun</a> and <a title="Sherbet" href="http://en.wikipedia.org/wiki/Sherbet">sherbet</a>.<sup class="reference" id="_ref-6"><a title="" href="http://en.wikipedia.org/wiki/Turkish_cuisine#_note-6">[8]</a></sup></p><p>Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.</p><p><i>Kaymak</i> (clotted cream-butter) is often served with desserts to cut the sweetness.</p><p><a title="Tea" href="http://en.wikipedia.org/wiki/Tea">Tea</a> or <a title="Turkish coffee" href="http://en.wikipedia.org/wiki/Turkish_coffee">Turkish coffee</a>, with or without sugar, is usually served after dinner or more rarely together with desserts.</p><p><a id="Beverages" name="Beverages"></a></p><h2><span class="mw-headline">Beverages</span></h2><p><a id="Alcoholic_beverages" name="Alcoholic_beverages"></a></p><h3><span class="mw-headline">Alcoholic beverages</span></h3><div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px;"><a class="image" title="Rakı becomes cloudy white, when mixed with water." href="http://en.wikipedia.org/wiki/Image:SAK_Raki.JPG"><img class="thumbimage" height="267" alt="Rakı becomes cloudy white, when mixed with water." src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/SAK_Raki.JPG/200px-SAK_Raki.JPG" width="200" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:SAK_Raki.JPG"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Rakı becomes cloudy white, when mixed with water.</div></div></div><p>Although the majority of Turks profess the Islamic faith, <a title="Alcoholic beverages" href="http://en.wikipedia.org/wiki/Alcoholic_beverages">alcoholic beverages</a> are as widely available as in <a title="Europe" href="http://en.wikipedia.org/wiki/Europe">Europe</a>. However, some Turks abstain from drinking alcohol during the holy month of <a title="Ramadan" href="http://en.wikipedia.org/wiki/Ramadan">Ramadan</a>. There are a few local brands of <a title="Lager" href="http://en.wikipedia.org/wiki/Lager">lager</a> such as Tekel Birasi and Marmara34 <a title="Efes Beverage Group" href="http://en.wikipedia.org/wiki/Efes_Beverage_Group">Efes</a> and a large variety of international beers that are produced in Turkey such as Skol, <a title="Beck's" href="http://en.wikipedia.org/wiki/Beck%27s">Beck's</a>, Carlsberg and <a title="Tuborg Brewery" href="http://en.wikipedia.org/wiki/Tuborg_Brewery">Tuborg</a>.</p><p>There are a variety of local <a title="Wine" href="http://en.wikipedia.org/wiki/Wine">wines</a> produced by Turkish brands such as <a title="Kavaklıdere (wine)" href="http://en.wikipedia.org/wiki/Kavakl%C4%B1dere_%28wine%29">Kavaklıdere</a>, Doluca, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, <a title="Pinot Noir" href="http://en.wikipedia.org/wiki/Pinot_Noir">Pinot Noir</a>, <a class="new" title="Adakarası" href="http://en.wikipedia.org/w/index.php?title=Adakaras%C4%B1&amp;action=edit">Adakarası</a>, <a class="new" title="Papazkarası" href="http://en.wikipedia.org/w/index.php?title=Papazkaras%C4%B1&amp;action=edit">Papazkarası</a>, <a class="new" title="Semillion" href="http://en.wikipedia.org/w/index.php?title=Semillion&amp;action=edit">Semillion</a>, <a class="new" title="Kuntra" href="http://en.wikipedia.org/w/index.php?title=Kuntra&amp;action=edit">Kuntra</a>, <a title="Gamay" href="http://en.wikipedia.org/wiki/Gamay">Gamay</a>, <a title="Cinsault" href="http://en.wikipedia.org/wiki/Cinsault">Cinsault</a>; in Aegean Region, <a title="Carignane" href="http://en.wikipedia.org/wiki/Carignane">Carignane</a>, <a title="&Ccedil;alkarası" href="http://en.wikipedia.org/wiki/%C3%87alkaras%C4%B1">&Ccedil;alkarası</a>, <a title="Merlot" href="http://en.wikipedia.org/wiki/Merlot">Merlot</a>, <a title="Cabernet Sauvignon" href="http://en.wikipedia.org/wiki/Cabernet_Sauvignon">Cabernet Sauvignon</a>, <a title="Alicante Bouschet" href="http://en.wikipedia.org/wiki/Alicante_Bouschet">Alicante Bouschet</a>; in Black Sea Region and eastern part of the country, <a title="&Ouml;küzg&ouml;zü" href="http://en.wikipedia.org/wiki/%C3%96k%C3%BCzg%C3%B6z%C3%BC">&Ouml;küzg&ouml;zü</a>, <a class="new" title="Boğazkere" href="http://en.wikipedia.org/w/index.php?title=Bo%C4%9Fazkere&amp;action=edit">Boğazkere</a>; in Central Anatolia, <a title="Kalecik Karası" href="http://en.wikipedia.org/wiki/Kalecik_Karas%C4%B1">Kalecik Karası</a>, <a class="new" title="Papazkarası" href="http://en.wikipedia.org/w/index.php?title=Papazkaras%C4%B1&amp;action=edit">Papazkarası</a>, <a class="new" title="Dimrit" href="http://en.wikipedia.org/w/index.php?title=Dimrit&amp;action=edit">Dimrit</a>; in Mediterranean Region, <a class="new" title="Sergi Karası" href="http://en.wikipedia.org/w/index.php?title=Sergi_Karas%C4%B1&amp;action=edit">Sergi Karası</a>, <a class="new" title="Dimrit" href="http://en.wikipedia.org/w/index.php?title=Dimrit&amp;action=edit">Dimrit</a>. As for white wine, the grapes can be listed as follows; in Marmara Region, <a title="Chardonnay" href="http://en.wikipedia.org/wiki/Chardonnay">Chardonnay</a>, <a title="Riesling" href="http://en.wikipedia.org/wiki/Riesling">Riesling</a>, <a class="new" title="Semillion" href="http://en.wikipedia.org/w/index.php?title=Semillion&amp;action=edit">Semillion</a>, <a class="new" title="Beylerce" href="http://en.wikipedia.org/w/index.php?title=Beylerce&amp;action=edit">Beylerce</a>, <a class="new" title="Yapıncak" href="http://en.wikipedia.org/w/index.php?title=Yap%C4%B1ncak&amp;action=edit">Yapıncak</a>; in Aegean Region, <a title="Muscat" href="http://en.wikipedia.org/wiki/Muscat">muscat</a> and <a class="new" title="Semillion" href="http://en.wikipedia.org/w/index.php?title=Semillion&amp;action=edit">semillion</a>; in Black Sea Region, <a class="new" title="Narince" href="http://en.wikipedia.org/w/index.php?title=Narince&amp;action=edit">Narince</a>; in Central Anatolia, <a class="new" title="Emir (grape)" href="http://en.wikipedia.org/w/index.php?title=Emir_%28grape%29&amp;action=edit">Emir</a>, <a class="new" title="Hasandede" href="http://en.wikipedia.org/w/index.php?title=Hasandede&amp;action=edit">Hasandede</a> (for further info <a class="external free" title="http://www.hayyam.com/uzumler/index.php" href="http://www.hayyam.com/uzumler/index.php" rel="nofollow">http://www.hayyam.com/uzumler/index.php</a>). In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/<a title="Cappadocia" href="http://en.wikipedia.org/wiki/Cappadocia">Cappadocia</a> region-Nevsehir), Aegean coast (<a title="Sel&ccedil;uk" href="http://en.wikipedia.org/wiki/Sel%C3%A7uk">Sel&ccedil;uk</a> and <a title="Bozcaada" href="http://en.wikipedia.org/wiki/Bozcaada">Bozcaada</a> (an island in the Aegean Sea)).</p><p><a title="Raki" href="http://en.wikipedia.org/wiki/Raki">Rakı</a>, a traditional alcoholic beverage flavoured with <a title="Anise" href="http://en.wikipedia.org/wiki/Anise">anise</a>, is the usual drink with <a title="Meze" href="http://en.wikipedia.org/wiki/Meze">meze</a>, fish or kebabs. As a matter of fact, the abolition of the monopoly of the state undertaking "TEKEL" on the production of alcoholic beverages spurred the production of Raki and wine in Turkey.</p><p><a id="Non-Alcoholic_beverages" name="Non-Alcoholic_beverages"></a></p><h3><span class="mw-headline">Non-Alcoholic beverages</span></h3><div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px;"><a class="image" title="Ayran" href="http://en.wikipedia.org/wiki/Image:AyranGetr%C3%A4nk.jpg"><img class="thumbimage" height="167" alt="Ayran" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/AyranGetr%C3%A4nk.jpg/200px-AyranGetr%C3%A4nk.jpg" width="200" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:AyranGetr%C3%A4nk.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>Ayran</div></div></div><p>At breakfast and all day long Turkish people drink <a title="Black tea" href="http://en.wikipedia.org/wiki/Black_tea">black tea</a>. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.</p><p><a title="Ayran" href="http://en.wikipedia.org/wiki/Ayran">Ayran</a> (salty yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey.</p><p><a title="Kefir" href="http://en.wikipedia.org/wiki/Kefir">Kefir</a> is prepared with kefir grains and milk.</p><p><a title="Şalgam" href="http://en.wikipedia.org/wiki/%C5%9Ealgam">Şalgam</a> suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs.</p><p><a title="Boza" href="http://en.wikipedia.org/wiki/Boza">Boza</a> is a traditional winter drink (served cold with cinnamon and sometimes containing <a title="Leblebi" href="http://en.wikipedia.org/wiki/Leblebi">leblebi</a>).</p><p><a title="Sahlep" href="http://en.wikipedia.org/wiki/Sahlep">Sahlep</a> is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from America and came to be known.</p><p><a class="new" title="Şerbet" href="http://en.wikipedia.org/w/index.php?title=%C5%9Eerbet&amp;action=edit">Şerbet</a> (<a title="Sherbet" href="http://en.wikipedia.org/wiki/Sherbet">sherbet</a>) (<a title="International Phonetic Alphabet" href="http://en.wikipedia.org/wiki/International_Phonetic_Alphabet">IPA</a>: <span class="IPA" title="Pronunciation in IPA">[ʃer'bet]</span>) is a traditional Turkish sweet soft drink made of rose hips, cornelian cherries, rose, or licorice and spices. Some contemporary adaptations can be found at <a class="external free" title="http://www.lezzet.com.tr/dosyalar/01205/" href="http://www.lezzet.com.tr/dosyalar/01205/" rel="nofollow">http://www.lezzet.com.tr/dosyalar/01205/</a>.</p><p>In classical Turkish cuisine, alternatively <a title="Hoşaf" href="http://en.wikipedia.org/wiki/Ho%C5%9Faf">Hoşaf</a> (<a title="International Phonetic Alphabet" href="http://en.wikipedia.org/wiki/International_Phonetic_Alphabet">IPA</a>: <span class="IPA" title="Pronunciation in IPA">[hoʃ'af]</span>) (komposto) accompanies meat dishes and <a title="Pilav" href="http://en.wikipedia.org/wiki/Pilav">pilav</a>.</p><div class="thumb tright"><div class="thumbinner" style="WIDTH: 212px;"><a class="image" title="A cup of Turkish coffee; kahve." href="http://en.wikipedia.org/wiki/Image:TurkishCoffee.jpg"><img class="thumbimage" height="158" alt="A cup of Turkish coffee; kahve." src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/TurkishCoffee.jpg/210px-TurkishCoffee.jpg" width="210" border="0"/></a>
                        <div class="thumbcaption"><div class="magnify" style="FLOAT: right;"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:TurkishCoffee.jpg"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15"/></a></div>A cup of Turkish coffee; <i>kahve</i>.</div></div></div><p><a title="Turkish coffee" href="http://en.wikipedia.org/wiki/Turkish_coffee">Turkish coffee</a> is a world-known coffee which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". (For the link between coffee beans left behind by the Ottoman Army and today's coffee shops in Vienna, take the BBC test at <a class="external free" title="http://news.bbc.co.uk/1/hi/world/europe/4305656.stm" href="http://news.bbc.co.uk/1/hi/world/europe/4305656.stm" rel="nofollow">http://news.bbc.co.uk/1/hi/world/europe/4305656.stm</a>). It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee.</p>

from my experience, it doesn't taste as good as it looks, hehe.