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fiogf49gjkf0d TURKISH FOOD IS FAMOUS THROUGHOUT THE WORLD. THE PAIN-
STAKING PREPARATION OF THE SIMPLE, BUT FRESH INGREDIENTS
BRINGS OUT THE RICHNESS OF THEIR FLAVOURS IN A WAY THAT
NEVER FAILS TO DELIGHT. THE RANGE IS ENORMOUS, FROM A NUM-
BER OF SOUPS TO AN ASTONISHING VARIETY OF MEZE - HORS
D'OEUVRE, FOLLOWED BY MEAT AND FISH DISHES. THEN PAUSE
AWHILE TO CONTEMPLATE THE FAMOUS TURKISH SWEETS AND PAS-
TRIES BEFORE FINISHING WITH A TURKISH COFFEE. ALL TURKISH
FOOD IS PREPARED FROM FRESH INGREDIENTS. THE COUNTRY PRO-
DUCES A WIDE VARIETY OF FRUITS AND VEGETABLES, AND BEING
SURROUNDED ON THREE SIDES BY THE SEAS, THE RANGE OF FISH
TO BE FOUND IS ALSO CONSIDERABLE.
AMONG ALCOHOLIC DRINKS ARE THE LIGHT TURKISH BEER; EXCEL-
LENT RED, WHITE, AND ROSE WINES; AND THE NATIONAL DRINK,
'RAKI' - AN ANISETTE. THE DRINKING OF 'RAKI' IS A RITE IN
ITSELF, AND IT IS TRADITIONALLY ACCOMPANIED BY A VARIETY
OF 'MEZE'. ALONG WITH COFFEE, TURKS MAINLY DRINK TEA.
IN THE BIG CITIES LIKE ISTANBUL, ANKARA, AND IZMIR, YOU
CAN ALSO FIND RESTAURANTS WHICH FEATURE CHINESE, RUSSIAN,
JAPANESE, KOREAN, FRENCH, SWISS, GERMAN, AND ITALIAN
CUISINES.
TYPICAL MENUS:
BREAKFAST;
SOUP IS USUALLY EATEN FOR BREAKFAST, ALTERNATIVELY A
BREAKFAST OF BLACK OLIVES, CHEESE, EGGS AND FRESH FRUIT
ACCOMPANIED BY CAY THE TURKISH TEA.
LUNCH:
TYPICAL DISHES EATEN AT LUNCH TIME ARE THE DONER KEBAB EATEN
IN A SANDWICH WITH SALAD AND YOGHURT DRESSING OR PLATED
WITH CHILLIES. THERE ARE ALSO KOFTA KEBABS WHICH ARE USUALLY
EATEN WITH RICE AND ACCOMPANIED WITH FRESH GREEN CHILLIES.
THERE ARE ALSO A GREAT VARIETY OF VEGETABLE DISHES AND STEWS.
DINNER:
THIS MAY BEGIN WITH A SELECTION OF MEZES WHICH ARE COMPOSED
OF BEANS, YOGHURT, TOMATOES, AUBERGINES AND SALAD.
FOLLOWED BY KEBABS OF CHICKEN, BEEF, LAMB OR FISH.
DESSERT MAY BE THE BAKLAVA PASTRIES OR A SWEETENED YOGHURT,
OR FRESH FRUIT THE WATER MELON BEING A FAVOURITE.
DESSERTS: DESSERT IS OFTEN A BEAUTIFULLY PRESENTED SELECTION
OF SEASONAL FRUITS. IN SPRING THIS MAY BE GREEN
ALMONDS AND PLUMS, THERE ARE STRAWBERRIES IN MAY,
CHERRIES IN JUNE, MELONS IN JULY & AUGUST & APPLES,
PEARS & POMEGRANATES IN AUTUMN. WINTER IS THE TIME
FOR TURKISH-GROWN CITRUS FRUITS AND BANANAS.
FOR A WIDER SELECTION OF SWEETS TRY THE PASTANE,
OR PUDDING SHOP, WHERE YOU'LL FIND ALL TRADITIONAL
TURKISH SWEETS SUCH AS LOKUM, OR TURKISH DELIGHT
BAKLAVA, KADAYIF, HALVA AND ASURE SUTLAC, OR RICE
PUDDING.
DRINKS: AYRAN IS A DRINK MADE FROM YOGHURT MAINLY AVAILABLE
IN THE SUMMER.
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