TURKISH DELIGHTS
Turkey might well be the “King of the Kebab”,
but Turkish cuisine provides one of the most diverse
culinary experiences for international visitors.
Many Turkish resorts offer an all-inclusive
product and even if they don’t, half
board is common, making it attractive for
tourists to eat dinner served in cavernous
dining rooms.
Taking all your meals in such complexes
may make sense when you are far from
local towns, or for first-time visitors.
But those that stay on site might be
missing out. Eating out is an exciting
part of a Turkish holiday experience. It
is inexpensive and it would be a shame
to miss an opportunity to try one of the
world’s great cuisines.
When you ask the concierge for a
restaurant with no tourists, he will be only
too happy to make a recommendation.
One of the keys to the success of Turkish
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cuisine is that the country has the
resources and variety of climate to grow
almost every ingredient required in the
kitchen. Many pantry staples were first
grown here, notably the grains that feed
the world. The asparagus, artichokes,
celeries, cucumbers, cabbages, chicory,
eggplants, leeks, mallow, okra, onions,
parsley, peppers, pursiane, radish, rocket
and zuchinis that we eat today were often
first cultivated here.
When you want diversity in cuisine, follow
tradition. Turkish food in Anatolia and
Thrace, the very places where Turkish
folklore is strongest, offers the greatest
variety of ingredients and dishes. Turkish
cuisine is built around the grains, legumes,
and various types of fruits and vegetables
as well as mutton, beef, chicken and
partridge. Each of the Turkish regions
uses their particular ingredients to suit
different local tastes. Breads will differ in
every region according to form, flavour
and ingredients.
Before local sourcing became trendy,
this was the norm with Turkish regional
cuisines. It demonstrates their passion for
food.