Turkish cuisine is quite famous, and the delicious barbecue on the grill is a symbolic delicacy. Turkish cuisine first developed from the plains of Central Asia. Later, with the rise of the Ottoman Empire, it gradually absorbed the gourmet essence of Greece, Persia, Arabia and the Balkans, forming a unique "Turkish cuisine". Breakfast in Turkey includes freshly baked white bread, jam and honey, black olives, cucumber slices or tomatoes, boiled eggs, white cheese and fragrant tea. There are not so many kinds of lunch and dinner, usually soup is the first course. The most common ones are red lentil stewed rice soup and tomato soup, as well as fish soup, vegetable soup and mint yogurt soup. Then there are some side dishes, the main course (usually containing meat) and finally the dessert.

Beef is the most common in Turkish restaurants, followed by mutton. There are three main ways to cook meat: meatballs, stews and barbecues, among which kebabs are the most common. In addition, all kinds of vegetables with stuffing are also very popular. Rice, raisins, spices, cinnamon, pine cones and other materials are stuffed into peppers, tomatoes, cabbage and grape leaves, and a little chopped mutton is steamed and eaten. In Turkey's food culture, desserts are indispensable, and all kinds of cakes, snacks and puddings will surely dazzle the newcomers.

Turkey barbecue

East Dhurma

Turkish tea