Oriental Culinary journey

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Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Arabic, Greek, Armenian and Persian cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. Ottomans fused various culinary traditions of their realm with influences from Middle Easterncuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.

Taken as a whole, Turkish cuisine is not homogenous. A side from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. Especially in the Aegean cost Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in fresh vegetables, herbs and fish.

In our Region we prefer to have a light meals with summer vegetables, salads, grilled meat and fruits. A summer meal is usually made up of fried vegetables aubergines, potatoes, courgettes, green peppers served with yogurt or tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons. A Vegetable dish in combination with grilled meat (Chicken or Sheep) and Meze a selection of food served as the appetizer course with or without drinks is a fine amazing cuisine. One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or with walnut. Turkish cuisine has a range of "baklava" The traditional alcoholic beverage flavoured with anise RAKI, is the usual drink with mezes, fish or kebabs.