At breakfast; besides tea, milk and fruit juice, bread, olives, cheese, eggs and jam are preferred bisedes Tea. The types of soups are ezogelin, süzme mercimek, yayla and also shops that sell poğaça (flaky), börek (flan) and simit (savory roll covered with sesame seed) serve alter natives for breakfast.
Turkey gives a special importance to tea (çay) that the drink right after every meal. A good steeped tea shows itself with its color that is also called blood red.
During lunch, besides soup, vegetable and dessert, the main meal can be meat or vegetables with minced meat or meat balls. Rice, boiled and pounded wheat or pasta is important to keep the stomach full. Among with these; yoghurt, cacik (yoghurt mixed with cucumber) and stewed fruit are the choices of many.
As side dishes, “coban salad” or “green salad” are plates where summer season vegetables are used abundantly. During dinners, soup, olive oil meals and milk desserts are served on tables. In the heat of the summer, because the olive oil meals are made of vegetables, they are light and they don’t trouble the stomach. Besides red meat, chiken and fish can be preferred during the day.
Among pulses, beans take the first place. “Beans and pilav (rice)” is a most common meal. Besides meat balls, “piyaz” made with boiled beans and minced onions or potato chips are preferred. As for drinks, “ayran” is very cammon made from a mixture of yoghurt and water. Yoghurt and ayran are natural food that Turks presented the World.
The traditional drink “Turkish Raki” has the trademark of the country. Amon with it, “meze” is presented as a snack. The main meal can be, as the order of the choice, fish kebab ot meat. “Pickles” made of vegetables is a good snack besides meals.
In Turkey, which is a grape country, because it is the “homeland of wine”, winw making is rapidly devolpping and unique types can be found very commonly.
A veriety of beers that comes from barley and hop that is planted specially is very suitable for the taste of foreigners.
In Turkish kitchen, milk desserts such as muhallebi, keşkül, kazandibi and dough desserts such as baklava, kadayif have a rich variety with different ingredients. Coffee which was spread in Europe by Turks is cooked in a special pan wtih a long grip called cezve. Turkish coffee that cups and preferred with bubles have different types of sugar in it, namely little sugar, medium sugar and with sugar.