Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.
Where East Meets West
Those traveling long distances by car or bus in Turkey are immediately impressed at the great diversity in the landscape. Within a few hours, one experiences verdant farmlands, forests and arid plains; and mountain ranges appear and disappear with remarkable regularity. In this land of contrasting environments, it is not surprising to find many regional culinary variations.
In the links below, author Joan Peterson presents a brief portrait of Turkish cookery, including its customs and recipes, from her book, Eat Smart In Turkey from Ginkgo Press. Content reproduced with permission.
- Influences, Customs & Hospitality
- What to Eat
- Menu Guide
- Coffee, Tea and Sociability
- Festivals & Feasts
- A Myriad of Turkish Delights
- Ali Nazik Kebabi (eggplant purée)
- Ezme Salatasi (spicy tomato salad)
- Irmikli Hurma Tatlisi (semolina dessert cookies)
- Kabak Kalye (zucchini with ground meat)
- Kisir (bulgur salad)
- Muhammara (an appetizer)
- Mung Beans and Onion Salad (Mas Piyazi)
- Sirkeli Patlican (eggplant with vinegar)
- Sultan Sarma (tenderloin)
- Zetinyagli Yaprak Dolmasi (stuffed vine leaves)
from Kate's Global Kitchen:
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This page modified January 2007