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Part of the Ottoman heritage is the Turkish cuisine where dishes, flavours and spices differ from region to another. The east of Turkey is known for its kebab such in Urfa, Adana and Gaziantep, north of Turkey the Black Sea is known for its corn, cornbread, tea  and anchovies, the Marmara, Aegean and Mediterranean will display basic characteristics of Mediterranean cuisine such vegetables, herbs and fish. The Central Anatolia is well known for its pastry delicacy. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes, indeed created a vast array of technical specialities.

  • Turkish Breakfast:  Freshly baked white bread, White cheese, kasar cheese, olives, slices of cucumber, slices of tomatoes, boiled eggs, jams, honey, salami(beef sausage), soup (in some region) and lots of black tea.
  • Lunch & Dinner: Soup, salad, selection of meze (hot and cold starters) choice of fish, kebab, shish kebab or cooked meal casserole. Some dishes are named after a city or region such as Adana kebab, Urfa kebab and Tokat kebab.
    Turks love vegetables eating them fresh in summer and pickling them for winter.
  • Desserts: Baklava, fresh fruit, tavuk göğsü (a sweet, milk pudding dessert with very thinly peeled chicken breast is added to give a chewy texture), Künefe (shredded pastry with layer of melted cheese in between and it is served hot with pistachio or walnut).

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