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Homepage > News > About Turkish food culture...

About Turkish food culture...

Creation date: 11.07.2024 17:32



The Turkish food culture is rich and diverse, shaped by centuries of mixing different cultures and traditions. It combines Mediterranean, Middle Eastern and Central Asian influences and offers a wealth of flavors and ingredients.

Important aspects of Turkish dining culture:

  1. Breakfast ( Kahvaltı): Turkish breakfast is often a long meal with a variety of small dishes. It includes bread, cheese, olives, tomatoes, cucumbers, jam, honey, and eggs. Börek (filled dumplings) and simit (sesame curls) are also often served.

  2. Lunch and dinner: These meals are often multi-course menus. There is often a soup as a starter, followed by main courses with meat, fish or vegetables, often accompanied by rice, bulgur or bread.

  3. Meze: Small appetizers often served with alcoholic drinks such as raki. Meze can consist of cold and hot dishes, including hummus, dolma (stuffed grape leaves), and sigara böreği (small fried dough rolls).

  4. Kebabs and grilled dishes: Different types of kebabs are a central part of Turkish cuisine. These include Adana Kebab (spicy minced meat), Şiş Kebab (meat skewers) and Döner Kebab.

  5. Sweets: Turkish cuisine offers a variety of desserts, including Baklava (puff pastry filled with nuts and syrup), Künefe (a sweet cheesecake), and Lokum (Turkish Honey).

  6. Drinks: In addition to Raki, tea (Çay) and coffee (Türk Kahvesi) are very popular. Turkish tea is served in small glasses and has a central role in Turkish culture.

Food culture and social aspects:

Food is not in Turkey just food intake, but also a social event. Families and friends often come together to eat together. Hospitality is an important part of Turkish culture, and guests are often welcomed with lavish meals.

The diversity and richness of Turkish cuisine reflects the country's historical and cultural complexity, making it an important part of the daily life and social interactions.