Most popular Turkish cuisine

Turkish cuisine — a symbiosis of traditions of various peoples of the world. For centuries it was influenced by cultures of the Middle East, Asia Minor, Central Asia and the Mediterranean. The most popular dishes of the local gastronomy are considered meat dishes, which the king can be called a kebab. In Turkey, there are over a dozen different types of kebab, and their formulation differs depending on the region.

Tourists with a sweet tooth will appreciate the countless variety of traditional sweets — Turkish delight, halva, baklava — for every taste and pocket.

Every traveler should enjoy in Turkey Turkish coffee or tea from small glasses, reminiscent glasses, bagel "SIMIT", stuffed mussels in Turkish, and lahmacun — pizza likeness.

1. SIMIT. It is a round bagel with sesame seeds, usually served alone or with jelly, jam or cheese for Breakfast with tea. Simita characteristics (size, crunchiness, and others) different in different regions. In Izmir, SIMIT is known as gevrek (a round. "crunchy"), although it is very similar to the Istanbul variety. (Robyn Lee)

2. SIMIT is often sold by street vendors who either carry it on a trolley or carry the tray on her head.

3. Gozleme — a traditional dish of Turkish cuisine in the form of cakes with the filling wrapped inside. Gozleme baked in a pan called a saj. The name of the dish comes from the Turkish word göz, meaning eye. Used for stuffing of spinach, cheese, seafood, egg, beef and more. (Anton Pree)

4. Lahmacun is a popular Eastern dish. In accordance with national preferences it is called Armenian, Turkish or Arabic pizza. The basis of the meal is a crispy thin flatbread, on which are placed the minced meat (mutton, more rarely beef), tomatoes and/or tomato sauce, bell pepper, onion, garlic, herbs, black pepper, oregano. Properly cooked lahmacun weighs about 150-170 grams. (By Garrett Ziegler)

5. Mutangana — lamb with dried fruit. (By Garrett Ziegler)

6. Shrimp in the pot. (By Garrett Ziegler)

7. Iskander kebab — thinly sliced lamb cooked in tomato sauce with finely chopped slices of tortillas, melted butter and yoghurt. (By Garrett Ziegler)

8. Adana kebab — minced meat, very badly peppered and roasted on a spit. (Robyn Lee)

9. Spice — Turkish meatballs. Manufacturing in every region of the country in a special recipe. (By Garrett Ziegler)

10. Stuffed mussels in Turkish. (Robyn Lee)

11. Raw meatballs with spices. (Robyn Lee)

12. Tantuni — Turkish dish of meat and tomatoes that is related to fast food. Tantuni serves mainly as a filling for pita, on the pita bread or regular bread. Before adding toppings, pita bread or bread pressed thereto to impregnate the meat juice. Taste adds herbs and onions. (Robyn Lee)

13. Menemen — traditional Breakfast based on eggs, tomatoes, onions, pepper. (Robyn Lee)

14. Burekas — the kind of savoury Turkish pastries (presumably Anatolian) origin, popular in countries of the former Ottoman Empire and surrounding them. Similar to Russian pirozhki, but is usually made with puff pastry and baked always in a furnace. (CMoi)

15. Kanafeh — a dish based on kadetskoy pasta and goat cheese. (Robyn Lee)

16. Ayran — a fermented milk drink. (Robyn Lee)

17. Baklava is a layered dessert being made from a sheet of dough paper-thin, which promazyvaetsya with oil and laid in layers in a rectangular dish for baking or twist in the cylinder. Ground and finely chopped walnuts or pistachios are laid between layers of dough that are baked and soaked with a solution of sugar and lemon juice with spices and rose water. (Robyn Lee)

18. Turkish delight — sweets made of sugar (shaker-Turkish delight) or flour (Turkish delight) with the addition of starch and nuts (pistachios, almonds, coconut, etc.). (Justine Sanderson)

19. Lokma are small doughnuts made of yeast dough with cinnamon, which are then deep fry. When serving loukoumades is usually sprinkled with honey or dipped in sugar syrup and sprinkled with cinnamon. (Robyn Lee)

20. Tulumba — dessert dish. Mulumbu made from unleavened dough, cut into small pieces up to 5 cm of the Workpiece in the form of tubes or cylinders are fried until Golden brown, then pour sweet syrup. (Robyn Lee)

21. Turkish coffee. (Jorge Cancela)

22. Turkish tea. (Nicolò Paternoster)