Turkish cuisine has absorbed the culinary traditions of many nations. Mixed with Arab customs, seasoned with Mediterranean motives, she insisted on the standards of Balkan cuisine and Turkic nomads, tempered by the canons of Islam and languished in the ovens of Caucasian tendencies. Skyscanner has selected 12 of the best foods and drinks that you should definitely try in Turkey
The assortment of the Turkish confectionery will drive any sweet tooth crazy. Delicate dough petals and nut filling just ooze with honey. Baklava is very satisfying to eat, just a couple of bites will be enough. And this is a real problem, because you really want to taste all types at once! But there are many other desserts.
And in pastry shops from Istanbul to Gaziantep, visitors hang out in front of the counter for a long time, choosing what to pamper themselves with this time: pistachio or chocolate nougat, delight made from natural pomegranate juice, sugar tulumba, halva or lokma in syrup.
To thoroughly and thoroughly understand the local sweets, make it a tradition to buy something new every day. If you don’t have much time, order a dessert in the café during the day, and for evening tea in your room, buy delicacies in a pastry shop. Turkish delight with a glass of tea is a great end to the day, it has been verified!
Kokoris is not served in ordinary cafes and restaurants. “Try it, and then I’ll tell you what it is,” the Turks intrigue. They bring you a meat dish with vegetables – or meat on a quarter of bread. You taste this spicy concoction without understanding why it is so special.
The mustachioed Turk observes your reaction and informs you that kokorech is lamb giblets, fried on a spit and tightened with intestines. Heart, lungs, lamb kidneys are roasted over charcoal, chopped finely with herbs and vegetables and sprinkled with plenty of spices. The result is a hearty and spicy dish: classic Turkish fast food and the perfect beer snack.
Simit is a world-famous bagel champion. Taste nuances may vary depending on the region: thin and crisp in Ankara, in Istanbul the simit is much puffier, and in Antalya you can buy a soft confectionery option. One thing is invariable: the Turks have this favorite street food. No wonder carts with simits are on every corner, and in the hand of almost every third passer-by you can see this crispy bagel.
In Istanbul, a tray with simits will definitely be on any embankment, as if hinting that it is better not to admire the Bosporus or sail on a ferry on an empty stomach. We advise you to buy two at once: local cats and seagulls are great connoisseurs of simits.
4. Fish and bread
The first thing that the Turks themselves advise to try, eloquently pointing in the direction of the fishermen, is “balk”. Do not be surprised if your attempts to figure out what this special kind of fish are all unsuccessful. Bali means fish in Turkish. Any fish.
So what does everyone recommend to try? It is best to start with balyk-ekmek. And for this it is worth going to places where fishermen congregate – for example, to the Galata Bridge in Istanbul. You can continue your acquaintance with the “balk” in any café or restaurant, preferably on the embankment: there you will be offered many types of fish and seafood baked in pots.
5. Ice cream
Go to gematria and choose the taste of ice cream balls – no, you won’t get off that easy in Turkey! The show begins with the cherished phrase “birr doldrums, lute!” (“One ice cream, please”). The master of doldrums makes tricks no worse than a real circus performer or a bartender: juggles with glasses, yells fervently, hides ice cream behind his back, gives you a try, forcing you to stretch with all your might. And it certainly won’t give you the coveted dessert so simply: enticing the customer several times and pulling the glass out of his hands at the last moment is an obligatory part of the ritual.
Cream soups are especially popular in Turkey. Thick and tender, they are made from a wide variety of foods: pumpkin, tomatoes, shrimp, mushrooms, broccoli, peas and lentils – you can try a new soup every day. soup with green lentils and giblets soup.