Turkish cuisine originated in Central Asia and developed in Asia Minor. In a sense, it is a great cooking country in the Middle East and the Mediterranean. Meat, vegetables and beans are the main parts of Turkish cuisine, and the meat is mainly cattle, sheep and chicken. It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor, and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar. Turkey's fertile soil, developed agriculture and animal husbandry, milder climate than continental Europe, and not as hot as other western Asian countries, coupled with the existence of various cultures and the influence of the northern expedition of the Ottoman Empire, increased the diversity of Turkish cuisine and spread to many neighboring countries.
Turkish cuisine is one of the three major cuisines in the world (Chinese cuisine, French cuisine and Turkish cuisine).
Turkish cuisine combines the food culture of the Middle East and the West. It is served in the same way as western food. According to the order of soup, salad, main course and dessert, let the diners chat at intervals in each dish, and wait until the food is digested before serving. If you want to enjoy a formal dinner, it may take three or four hours to finish it. How can you swallow delicious food? Naturally, you need plenty of time to savor it.
Turks usually only eat two meals a day. One meal is late in the morning and the other is dinner. Now, dinner includes breakfast, Chinese food and dinner. There will be four meals in some places, especially in the long winter. This extra meal is called "midnight snack". Sometimes, especially when guests visit, there will be another meal in the evening.