1, Turkish sausage fried eggs:

Turkish sausage is the most daily food for Turks. You can often see a bunch of sausages hanging in front of the store, similar to Italian sausages on pizza. This is a kind of dried sausage, which is made of garlic and various spices, such as red pepper, cumin and Su Mai acid.

2. Turkish shortbread:

Turkish shortbread is mainly composed of eggs, cooked in a pan and cooked with a thin dough filled with cheese, minced meat and vegetables.

3. Turkish fried eggs:

Turks love sausages and eggs. They always try to create a new way to eat these two things.

4. labyrinth salad:

Mazer refers to cold dishes before meals, not fixed dishes.

5. Roast whole lamb:

It is a specialty of Castamonu in the middle and west of the Black Sea region. The method is to slowly hang the whole male lamb (without viscera) on the wellhead or special hole on the charcoal fire.

6, Alexander barbecue:

Alexander barbecue is our most common Turkish rotary barbecue, the most famous dish in northwest Turkey, named after his inventor, Alexander Ershiqing in the late Ottoman Empire 19 (Ershiqing is a title of respect, similar to jazz in English, such as Sir Conan Doyle, the author of Sherlock Holmes).

The meat is strung up layer by layer and pounded repeatedly. Then add oil, local herbs and peppers, bake them vertically, slice them and put them on a plate with bread, butter and tomato juice.

Characteristics of Turkish food culture and customs;

1. Food and drinks on the table Until the late Ottoman Empire, Turks usually only ate two meals a day. One meal is late in the morning and the other is dinner.

Food and drinks specially prepared for festivals are often symbolic and take a long time. They are an indispensable part of Turkish cuisine.

3. Prepare food and drinks before winter. Turks have many ways to prepare food for winter.

Reference to the above content: Baidu Encyclopedia-Turkey

Baidu encyclopedia-turkey barbecue