AUTHENTIC TURKISH CUISINE
| Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, 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 varying selections from the vast array of Ottoman dishes. |
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme. The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains. 
Some samples of the Turkish Cuisine will be in the festival
 | Doner Kebab Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. |
Chicken Shish Kebab Chicken Shish Kebab; very tasty and delicious turkish kebab type. Made from chicken meat so if you dont like red meat this is good for you. | |
 | Manti Manti is a paste meal which is very popular in Kayseri city From Turkey. Manti is a delicious and fresh paste food it is served with yoghurt and garlic sauce if you like garlic. |
Pide Pide is a very common food in Turkey..You could find pide any corner of the streets..Its like Newyork with its pizzaria stores on every corner of the street. Pide comes in different fillings. Such as: Meat pide, spanich pide, cheese pide, and more… | |
 | Sarma-Dolma Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from Turkish verb "sarmak," which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Both are delicious. Sometimes sarma is called dolma, too, yet on the western part of Turkey, rolled leaves are always called sarma. |
Gozleme Gozleme is a village dish made of flat lavas (lah-VAHSH) bread folded over various ingredients then baked on a griddle, has been a popular light meal for centuries in Turkey. | |
 | Baklava Baklava is the delicious middle-eastern dessert. The first known recipe for a baklava-like treat dates back to 1330 C.E. Culinary historians believe modern baklava originated in the courts of the Ottoman Turks, and indeed today it is found in the countries that once made up the Ottoman Empire. Baklava is made by layering sheets of paper-thin phyllo dough, each coated with butter. The butter keeps the dough from fusing together during the baking process. Once half the phyllo is down, it is covered with a mixture of crushed walnuts or pistachios, spices and sugar. The other half of the phyllo dough is then laid down on top, again alternating with coats of butter. Before it is put into the oven, the baklava is cut into the familiar diamond-shape pattern. |
Turkish Delight In Turkey, Turkish Delight is a real taste of sweeties also known as Lokum in Turkish. Turkish delight is a kind of candy and well know by lots of World. It is very popular and delicious because of its composition. | |
 | Turkish Coffee & Tea Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world. Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation.
Tea is, quite possibly, as ubiquitous to Turkish culture as its more famous caffeine-cousin, Turkish Coffee. No office would dare cutback on its employees’ continual indulgence in glass after glass of the brew – served strong, black and piping hot is thin, small, tulip-shaped glasses called 'ince belli. Turkey, in fact, is the fifth largest tea drinking country in the world. |
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