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The Gastronomy of Turkey corresponds(fits) to the set of culinary customs of the inhabitants of the regions of Turkey. The kitchen(cuisine) of Turkey is very known at present and seems to have influenced other gastronomías in the use of spices, roast of meats, etc. Bridge is known by his(her,your) characteristics between(among) the Persian kitchen(cuisine), the árabe, the kitchens(cuisines) of the Middle East and the Indian kitchen(cuisine), and it is possible to say that he(she) is in a posicón emphasized between(among) the kitchens(cuisines) of Mediterranean due origin not only to the geographical position of the country, but it(he,she) has jointly with other gastronomías a predominance of the use and employment of the vegetables and of the olive oil as ingredients in the majority of his(her,your) plates.

Ingredients

Typical Oven of the Turkish kitchen(cuisine) named: Maşınga and preparing a few roast aubergines BerenjenaLa Turkish gastronomy is characterized for using a great diversity of ingredients in the production(elaboration) of his(her,your) plates, it is possible to say that almost all of them are very balanced from the nutritional point of view, for example the meats are mixed very well by the rices, very wise mixtures(mixings) that had his(her,your) origin in the height of the Ottoman empire (1453-1650) when it(he,she) spread from Europe and Egypt (see Gastronomy of the Ottoman Empire). The use of the spices can spread to diverse Turkish plates, one of the characteristics is his(her,your) abundant use and that is commercialized partly of the street markets (see Bazaar of the Spices, Istanbul the second market covered together with the great Bazaar of Istanbul).

MEAT

Between the pertaining to meat ingredients the meat proceeding from the lamb is had as the emaciated mas, is very an employee in the whole territory due to his(her,your) pastoral tradition from long ago. For example, the Kuzu çevirme (it is a sucking lamb roasted on the fire) was in times an important culinary ceremony that nowadays rarely it is possible to see. The adjem pilaf back of lamb roasted and cut in dice. In some regions of Turkey the meat is served in special occasions or during the Kurban Bayram  (Eid ul-Adha) as the etli pilav (pilaf with meat) that with the time to past to being a plate of the daily diet after his(her,your) industrial production.

The plate most internationalized of Turkey is the popular Döner Kebap it is a question of a plate of snack food with content of meat roasted on a gyratory axis(axle) (Döner in Turk means: something that turns and kebap means: roast meat). The mixture(mixing) of minced meat of the döner and wheat in the Kashkak. The döner can eat up only or accompanied of rice (Pilav Üstü Döner). There exist diverse varieties that appear in different places of Turkey as the İskender famous Kebap plate of Bursa's locality that is prepared with döner kebap, yogurt, a special sauce and fried butter is added.

The döner kebap can elaborate with different meats lamb, veal, and recently (it(he,she) is not traditional) it(he) can be composed of chicken (tavuk döner). Some of the meats accompany on a sauce of cucumber grated with base of yogurt and that knows itself with the name of cacık. The Şiş Kebap is a traditional kebap of marinaded lamb tomato and peppers, there exist variants of this plate with birds and fish. In the city of adana there becomes a special kebap by roast meat named Adana Kebap that contains vegetables to the gridiron, a variant of the latter is the Urfa Kebap.

Lacteal products 

Since(As) for example the Yoghurt they use frequently in the Turkish plates and are a very important ingredient, an example is in the cacık (cold soup of cucumber with yogurt). Often they accompany to meat dishes since(as,like) it(he,she) can be: the kebabs, the köfte, the plates of aubergines. In occasions it is possible to see in plates of appetizer as the mezze and a speciality called manti (balls of mass that contain minced meat). In the cities the yoghurt accompanies to the rice or to the bread. One of the drinks more typical of turquía: the ayran is elaborated with yoghurt. The employment of butter is frequent as element for the kitchen(cuisine), most known it is the süzme yağ already (clarified butter) that is used frequently in pastry shop.

Plates 

Soap- Corba

A typical luncheon in turquía begins with a light(slight) soup (çorba). The soups are named behind his(her,your) principal ingediente, the most common they are the lentils, them of yogurt, or wheat (often ground) named mercimek çorbası and tarhana çorbası. The soups form a part of the Turkish daily diet, as the (shkembe) soup İşkembe and the paça çorbası, being served in addition as winter food. Before the popularization of the Turkish breakfast, the soup was the first ingested plate of the day for many people

Dolma & Sarma

The dolma occupies a special lugra in the Turkish kitchen(cuisine). It(he) can be eaten in a meze or as principal plate. It can be a landfill with vegetables ocon meat. If it(he,she) puts on meat inside it(he,she) is served warmly with yogurt and such spices as oregano and paprika every elo covered with oil.

Drinks

The most famous and requested in the days of strong heat it is the refreshing ayran that is a species(kind) of liquid yogurt and is in the habit of taking accompanying the food. Juices of fruits take with great assiduity (meyve suyu). It(he,she) exists other drinks as the salgam, the sahlep 
In the paragraph of the alcoholic drinks most known it is the liquor named Rakı (very similar to the Anise) that is consumed after the eaten ones (especially in the dinners) with a bit of cold water, in this case on the Rakı having be mixed it(he,she) puts of milky color. There exists also a spirits drink called boza.

The wine production of Turkey is not small since(as,like) it is necessary to think about a country of Moslem majority, there exists a variety of stained(red), white, pink and frothy wine, it is very possible that the former Greeks were introducing the culture(culturing) of wine in Anatolia (in the west of Turkey). Those that more they appreciate are those of the brand(mark) 'Doluca'.

TEA

The tea can say to him(you,them) that nowadays it is the most emaciated drink of Turkey, of clearly Chinese origin the culture(culturing) is realized in the north-east of the country, principally in Rize's province and in some Giresun's zones. The cultivated and gathered tea is tried up to obtaining the black tea for the consumption. The tea is elaborated in a double tea-pot in which two piled up containers are situated of above(up) it is the tea-pot to do the tea and the low container serves to boil the water. It(he,she) exists Tavşan kanı çayımız, that refers to that a good tea must have the color of the blood of rabbit (Tavşan kanı )that is to say lightly red. The tea serves very warm spillage itself in small cups and it(he,she) never takes mixed with milk 

COFFE

Mention separates it is the Turkish coffee(café) (Kahve in Turk), throughout the world known though it(he) is paradoxical that does not exist culture(culturing) of coffee(café) in turquía. What has granted the reputation to him(her) is the elegant production(elaboration), is toasted and his(her,your) presence is dark in addition is ground very thin up to managing to be an almost powder, and the production(elaboration) is realized in special containers of copper called cezve.

The coffee(café) is served with sugar or without her(it), is a custom to say before the cup to prepare the quantity of sugar that is wished in the coffee(café), of this form there is had the Sade that does not take sugar, The Orta that is of a light(slight) sugary content (this one is the one that is served for fault if it is not specified) and the very sweet şekerli . On having served the coffee(café) it(he,she) is left to rest with the intention of stopping to praise(decant) the dregs at the back of the cups, once served one is in the habit of throwing(adding) sugar. The Turkish coffee(café) does not take with milk. Besides that one adds him cardamomo ground

Desserts 

Baclava, Cake of puff-pastry with nuts or pistachios and syrup of honey. The Turkish confectionary has a wide range of "baklava" as desserts that they include şöbiyet, the bülbül yuvası, saray sarması, sütlü nuriye etc. It is one of the most traditional desserts of Turkey and it was inherited by the Turks before the independence of Greece in the year 1822. Very similar to the "Baclava" there is the kadayıf ('kadayıf f') that is elaborated in sheets of wheat forming(training) a species(kind) of noodles that are roasted and covered in honey, the ekmek kadayıf is totally different and proceeding of " tel kadayıf ". Künefe and the ekmek kadayıf are sweet rich specialities sirope. They combine both as a general rule with the kaymak (mounted cream) when they are served.

 Romantic dinner in the Golden Horn Hotel Sultanahmet

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Country Turkey
Province Istanbul 
Districts 25 
Founded 667 BC as Byzantium 
Roman rule AD 330 Constantinople 
Ottoman rule 1453 as Istanbul 
Area 
- City 1,538.77 km² (594.1 sq mi) 
Elevation 100 m (328 ft) 
Population 
- City 11,008,790 
- Density 6,521/km² (16,889.3/sq mi) 
Postal code 34010 to 34850 and
80000 to 81800 
Area code(s) (+90) 212 (European side)
(+90) 216 (Asian side) 
Licence plate 34 

Taksim Gonen Hotel From € 90

Hotel Sapphire From € 55

The Green Park Hotel Taksim From € 80

Golden Horn Hotel Sultanahmet From € 58

Best Western The President Hotel From € 65

Sirkeci Konak From € 90

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