Turkish barbecue is the most delicious in the world: China, French and Turkey. Some people say that Turkish food is oriental French food. If you really want to feel the charm of Turkish cuisine, please try Turkish barbecue yourself. Barbecue is the main diet of Turks. In their eyes, nothing can be baked, and nothing can be eaten without baking. For example, in the last lap, the sesame seed cake and adana barbecue, roast lamb chops, chicken chops, mutton kebabs, as well as roasted tomatoes, green peppers and onions, and so on. The famous Turkish barbecue is to put mutton or chicken on an iron skewer, compact it and roast it slowly. Remove cooked meat piece by piece with a sharp long knife, put it on fried rice or cake, and then pour special tomato juice and olive oil.

This is the mouth-watering Iskendal barbecue. Eat barbecue in Turkey, don't miss Ankara lamb chops. Sheep bones are roasted with grease, golden yellow, and a bite is fat but not greasy, leaving a fragrant tooth and cheek. Turkish barbecue must be accompanied by yogurt to be authentic. Yogurt is not only nutritious, but also helpful for digestion. Few people know that the hometown of yogurt was originally Turkey. Yogurt can be used as salad dressing in dishes or sprinkled on barbecue. The most special thing is that yogurt is salted and has a unique taste. Young and old, you can't miss Xian Yi. The local people in Shawema like to eat mutton and veal, especially like to skewer mutton and roast it with charcoal fire, cut meat slices with a knife and eat bread, which can be said to be the McDonald's in Turkey.

At present, the roadside snack siskebab is said to have been introduced from Turkey. However, chicken is mostly used as the main ingredient of Sawema. In fact, mutton is the authentic Savima in Turkey. Because they like to eat mutton, locals often use all kinds of pickled cucumbers as side dishes to clean their mouths. Turks who make foamed coffee say that coffee is the black enemy of sleep and love. In other words, sleep and love can be sacrificed for coffee.

Turkish coffee is neither distilled nor brewed, but very fine Turkish coffee powder, cold water, long ladle and small pot, which are slowly boiled until boiling, and cups of bitter and thick foamed coffee are made. Smart Turks know that such strong coffee is harmful to their health, so the porcelain coffee cup tray used is mini, which is about half the capacity of ordinary coffee cups. For a long time, Turks first bought coffee beans from the market, then boiled them in a pot, ground them into powder with a small hand, and cooked them into a cup of fragrant coffee. Who knows that every bean in the cup is hard?