TURKISH
DELIGHTS
Turkey is more than just a destination of
magnificent mosques, golden palaces and
ancient ruins. The culture, in and of itself,
has been refined from centuries of impactful
experiences, from new empires replacing old
ones and millions of global wanderers settling
down at this crossroad country.
As a result, the Turkish cuisine has evolved
over the centuries to become something that
is sure to delight. Turkey’s regional diversities
influence the flavors you’ll encounter. The
Black Sea coast is famed for fresh seafood
dishes, especially anchovies known as hamsi,
the country’s national fish. The cuisine you’ll
find in southeast Turkey, near the regions of
Urfa and Adana, centers around kebabs and
dough-based desserts. The baklava here is
perhaps the best in the world. And the central
regions are well-known for specialties such as
keşkek, a ceremonial meat and barley stew,
and gözleme, a savory flatbread.
Most travelers, though, predominately feast
on Turkish cuisine in and around Istanbul. The
capital city is a foodie haven, particularly the
districts of Beyoğlu and Sultanahmet. From
your breakfast of menemen — eggs, onion,
tomato, green pepper and spices served in a
cast iron pot — and chewy, sesame-covered
simit bread you’ll buy from street vendors
to dinner feasts filled with succulent köfte
meatballs and döner kebabs, the food is
plentiful, delicious and filling. Just be sure to
save room for lokum, a.k.a. Turkish delights.
Turkish breakfast spread including menemen
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