Turkish cuisine extends far beyond kebabs and baklava. Each region of Turkey has developed distinct culinary traditions shaped by local ingredients, climate, and cultural influences accumulated over millennia.
Southeastern Turkey, particularly Gaziantep, is considered the culinary capital. The city’s cuisine features complex spice blends, pistachio-laden sweets, and kebab varieties that differ dramatically from what most international visitors expect when they think of Turkish food.
The Black Sea coast specializes in dishes built around corn, anchovies, and hazelnuts. Kuymak, a fondue-like dish of melted cheese and cornmeal, and hamsi, small anchovies prepared in countless ways, define the region’s comfort food.
Aegean Turkish cooking shares similarities with Greek cuisine, emphasizing olive oil, wild herbs, and fresh vegetables. Mezes, small shared dishes served before meals, reach their peak variety and quality in Aegean coastal towns.
Central Anatolian cuisine reflects the harsh steppe climate with hearty dishes like manti, tiny Turkish dumplings served with yogurt and garlic, and testi kebabi, meat slow-cooked in sealed clay pots.
Turkish breakfast is an experience unto itself. A traditional weekend breakfast spread includes dozens of small dishes: cheeses, olives, honey, cream, eggs, tomatoes, cucumbers, and freshly baked bread. It is a social meal meant to be lingered over.
Street food provides some of the best eating in Turkey. Simit, the sesame-crusted bread rings sold from carts everywhere, balik ekmek fish sandwiches by the Bosphorus, and lahmacun, thin flatbread with spiced meat, are essential experiences for any visitor.
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