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The Turkish cuisine is some of the finest in the
world and will probably surprise you by being
one of the highlights of your holiday. It is
made from fresh, local ingredients and bears
no resemblance to the greasy doner kebabs,
which you can find in Britain.
Many of our hotels offer meals open buffet
style which gives you a perfect opportunity
to try lots of different dishes.
A traditional Turkish breakfast consists of
freshly-baked, soft, white bread, ‘white’
cheese (similar to feta), olives, jam and
honey. Many hotels also offer international
options.
Dinner consists of a starter of ‘meze’ many
small dishes of salads, vegetables served in
olive oil, cheese and other local specialities,
and the main course is usually succulent meat
or fish, often served with rice. The following is
just a selection of some of the delicious dishes
which await you….
SIGARA BÖREGI Filo pastry, rolled to look like a cigar, and filled
with white cheese and parsley. There are many
variations on ‘borek’, (often wrongly described on
menus as ‘pie’)which are filo pastry in one shape or
another, filled with cheese, mincemeat or spinach.
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DOLMA
Literally meaning ‘stuffed’ - vegetables such as peppers
or vine leaves filled with rice and mince meat.
IMAM BAYILDI
One of many aubergine dishes – the Turkish national
vegetable.
This delicious dish of aubergine, onions and
tomatoes, is literally called ‘the
priest swooned’.
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EZME
Tomato, olive oil, garlic, mint, onion and
hot chilli pepper.
ISKENDER KEBAP
Named after Alexander the Great, this
delicious dish consists of thin slices of Döner
kebap layered with yogurt, pitta bread and
tomato sauce.
PIRZOLA Lamb chop.
KÖFTE
Turkish meatballs.
LAHMACUN
A flat bread with a topping of tomato sauce,
onion, minced meat and spices, which is eaten
as a snack.
BAKLAVA
Small cakes made of filo pastr y, often
topped with nuts and soaked
in honey.
LOCAL DRINKS
It may surprise you to know that Turkey makes
its own beer and wine, both of which are
very good and reasonably priced. The more
adventurous should try the local tipple, ‘raki’
which is an aniseed based drink, initially clear
but which turns cloudy with the addition of
water. Local Turkish spirits such as brandy
(‘konyak’), gin and vodka, are available and
although they may not be as refined as the
international brand names, they will certainly
be a lot cheaper, as imported drinks can prove
to be expensive. Cherry juice (‘visne’) is the
fruit juice of choice in Turkey and is an
interesting mixer.
Tea drinking is almost as much a way of life
for the Turks as it is for the Brits. The Turkish
version is a strong brew, drunk without milk
but with lots of sugar, usually from small
fluted glasses. A strong cup of Turkish
coffee is the best
way to finish off a meal. It comes either ‘sade’
(without sugar), ‘orta’ (with some sugar). Or
‘sekerli’ (with lots of sugar). Just remember
not to drink the bitter residue at the bottom
of the cup – it is a fine art knowing when to
stop! If you are lucky, you may find a local
who will tell your fortune from the dregs
left in your cup. CLICK FOR : TURKISH RECIPIES
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