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Turkish culinary culture is renowned as one of the world’s best. It is considered to be one of the three main cuisines of the world because of the variety of its recipes and flavours. Fresh, local and seasonal produce are at the heart of Turkish cooking culture.


It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish cuisine is always a pleasant surprise for the visitor.

Turkish people are passionate about food; indeed, Turkish cuisine is world renowned for its diversity and flavour, drawing influences from all corners of the former Ottoman Empire, and each region today boasting its own specialities.

Generally, food is spicier and richer the further south and east you travel, whilst in the west, olive oil, seafood and vegetable dishes are more prevalent.

Food in Turkey is first and foremost a social occasion and always to be enjoyed with gusto. From home cooked meals shared by family and friends to symbolic religious or celebratory feasts and the street theatrics of roadside sellers, food is closely intertwined with the fabric of society.


Alcoholic Drinks: The traditional tipple is Raki, a clear, strong aniseed based spirit. Local beer, vodka, brandy, whisky and gin are also available.

Soft Drinks: Turkish tea is flavoursome and aromatic when freshly brewed. Turkish coffee is an indulgent pleasure and the perfect way to finish off a good meal. Ayran, mineral water, cherry juice and peach nectar are also popular soft drinks.


Soup has a special place in the Turkish diet and is drunk at any time of day. Turkish people have a big diversity of vegetables and of course this reflects on the dishes.

Kebab is the common name for a dish where meat is coated around a skewer and grilled over a charcoal fire. Don’t forget taste the delicious Turkish desserts and sweets.


Why not combine a holiday to Turkey with a cooking course or culinary tour, where you could enjoy anything from speciality wine and cheese tasting and learning home cooking techniques to sourcing fresh local ingredients from local farmers markets.