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Home , Cezve, Karalahna, Simit, Stuffed squid, Tarhana

Turkey

Turkey has a unique geography where the roads of Asia and Europe intersect. Popular since the early ages of time, these lands are a combination of modern and traditional.

The fact that it has been home to a wide range of civilizations, makes the history of the country even more impressive. The three sides are surrounded by seas, which means unique natural beauty and a variety of products. The coexistence of the 4 seasons increases the efficiency of fertile soils, opening up way for unique flavors. Nostalgic Turkish restaurants, vintage flavors made modern and street-dining that can be explored while cruising, are all about a distinctive and memorable experience. Its unique foods and the richness of fish, meat, , , fruit and vegetables make a special feast for the palate.

Istanbul is Turkey’s largest and most developed city, with the latest discoveries indicating that the history of human habitation here goes backsome 400,000 years. Until 1453, when it was conquered by the Ottomans, the city served as the capital of the Byzantine Empire. During the reign of the Byzantines, was known as Constantinople, was adorned with a number of great monuments, which made it the most magnificent city in the world – this was true even during the decline of the empire.

It is Istanbul’s endless variety that fascinates its visitors. The museums, churches, palaces, grand mosques, bazaars and sites of natural beauty. While you’re relaxing on the western shores of the Bosphorus at sunset and watching the crimson evening light reflecting from the other continent, it becomes clear why so many centuries ago settlers chose to build a city on this remarkable site. In such moments, you can understand why Istanbul is truly one of the world's most magnificent cities.

While the East and West synthesis enrich together in Istanbul, experience in every province of Turkey awaits visitors. Istanbul's iconic heritage, Hagia Sophia, Suleymaniye and Sultanahmet mosques, the Ottoman culture's center, The Topkapi Palace, and the Spice Bazaar famous for its spices, all add value to the city of Istanbul when set against the fascinating Bosphorus.

Klaus Schmidt changed the course of history by making one of the most amazing archaeological discoveries of our time. The world's oldest temple, believed to be located in southeastern Turkey and Göbeklitepe, leaves visitors awestruck. Cappadocia, which offers a fascinating experience with its and mystical atmosphere, is famous for its hot air balloons that take off towards the sky every morning. Nemrut Mountain, which is described as a world heritage, is one of the places where the sunrise and sunset can be watched the best. With the natural heritage of Mesopotamia and the religious heritage of Sumela Monastery in Trabzon, Turkey offers a combination of rich history and modernity.

If you are looking to be inspired by unique and authentic experiences, plan a culinary vacation in Turkey’s best gastronomic destinations.

Traditional Turkish

Turkish breakfast isn’t just a meal, it’s an experience. Designed to be social, shared, and savored, Turkish breakfast consists of many small plates both sweet and savory, accompanied with , juices, fruits and endless cups of . Usually a Turkish breakfast includes eggs, either fried or scrambled with tomatoes. Cucumbers and tomatoes are consistently part of breakfast as are , pine , and , a dairy product similar to clotted cream. Approximately 90% of the world's pine honey produced in Turkey. A plate of local like is also popular. Often there will also be jam, , , börek or a pastry that can be filled with cheese, spinach or meat.

As the contents of a Turkish breakfast change from region to region, sometimes fruit can also be added to the mix. Fresh and natural cherries grown in summer take their place on the breakfast table. These cherries exported to Far Eastern countries are really delicious. Kashkaval cheese, which stands out among a wide variety of cheese options, has a rich taste and nutritious properties. The best of the Kashkaval cheese exported to all over the world are produced in Turkey. Dairy products and livestock are very valuable on Turkey's four-season soil because the aromatic flavors of native products such as naturally produced cheese are really impressive.

Breakfast usually starts with drinking a cup of Turkish tea and at the end, Turkish is served to aid digestion. is usually served with a lokum () in the traditional way.

In addition to the option of tea and coffee at breakfast, it is possible to choose fruit juices naturally produced from local fruits. Natural fruit juices made of apples, oranges and mixed fruits enrich the taste of Turkish breakfast.

There is also milk in a typical Turkish breakfast. Milk production in Turkey has also become a very important industry. A good part (16.1%) of cow's milk collected by commercial dairy enterprises in Turkey is offered for consumption as drinking milk.

Serpme breakfast is a highly traditional way to enjoy the breakfast for long hours. Turkish people can be spotted out on weekends having breakfast on the Bosphorus, the countryside, popular cafés and restaurants, etc.

We experienced breakfast in 2 different places, one in Asia and the other in Europe. Firstly we visit the Mozaik Restaurant, one of the most popular venues of the European Side. The Mozaik Restaurant, which is located in Sultanahmet, where the Million Stone, which has been accepted as the center of the world since the Roman Empire, frequently hosts tourists from all over the world. This breakfast, which is intensified with the view of Hagia Sophia, which brings two religions together, was a truly enjoyable experience. Next we visit the Asian Side for the another breakfast experience. The atmosphere of the cafes in Anadolu Hisarı, where lovers met during the Ottoman period, is quite fascinating.Famous Turkish poet Cemal Süreya once said, “I don’t know what you think of eating, but breakfast must have something to do with happiness!” It’s hard to add anything to such a saying that describes the soul of Turkish breakfast so beautifully.

Having Different Alternatives

In Istanbul, a local restaurant celebrating its 25th anniversary is seen as a great success. Sunset, the first restaurant to add the Sushi Bar to its kitchen in Turkey, has maintained its level of quality for 25 years, adding fresh flavors to its menu. Today, it offers special options from Mediterranean, Turkish and Japanese in addition to sushi. A venue you can’t leave without tasting the delicious sushi under the red Maxxi Poppy lights in its garden with a magnificent view of the Bosphorus.

Located on a hilltop below Ulus Park in the upscale neighborhood of Ulus, Sunset offers a spectacular view of the Bosphorus, The Bosphorus Bridge and the Asian shoreline. A hillside garden terrace with a remarkable view and exquisite Turkish and international makes Sunset an attractive spot for its upscale clientele. Sunset is "the gathering spot" for both local and foreign socialites and Turkish business elites.

Sunset Grill & Bar also has one of the good wine collections in Turkey; the cellar includes some of the finest rare wines in the world. Sunset offers a vast selection of seasonal dishes from Mediterranean, Turkish and "New Japanese" cuisine. With spacious indoor and outdoor dining areas with comfortable and casual seating, yet with a classic touch, Sunset Grill & Bar offers wonderful views of the Bosphorus strait and the Asian shoreline.

It is pleasing to see that unique tastes such as sushi are successfully served in this country, which has a rich fish variety from its own seaside as Turkey is a country rich in terms of seafood. Many types of fish, especially sea-bass and salmon, are popular in Turkey. Having different alternatives for those who like to try a variety of dishes prepared with fish gives Istanbul a great advantage.

Unique Seafood Experience

When you think about Turkish food, do meat and come to mind? Believe it or not, fresh fish is also an important part of Turkish gastronomy. There are traditional fish restaurants in most regions where you can enjoy seasonal fresh fish with a fresh local salad.

Fish and seafood specialty dishes include grilled sea-bass, grilled sea bream, grilled grouper, sea-bass cooked in salt, stuffed , fried mussels, grilled octopus, grilled calamari, fried calamari, , scorpion fish , smoked fish.

Turkey is also rich in fish diversity. Seafood recipes constitute an important part of contemporary . It would be surprising that seafood was not liked on these lands, which are surrounded by seas on 3 sides. Turkish cuisine is also renowned as one of the world's best. It is considered one of the three major cuisines of the world because of the various recipes, use of natural ingredients, flavors and tastes, which appeal to all palates. Seafood recipes constitute an important part of contemporary Turkish Cuisine.

Fishery is also an important source of economic income. Fish in Turkey are also exported to the world. Turkey's seas have great potential for seafood production. Freshwater farming is also practiced in almost all regions of Turkey. More than one thousand kilometers of shoreline along the Aegean and Mediterranean coasts combines a favorable climate and warm seas that generate the unique habitat for the European seabass and Gilt-head sea bream.

Rainbow trout from Turkey is common on dishes of European Cuisines. Smoked trout in particular is highly regarded by Northern European markets. In addition to fish, clams, mussels, shrimp, octopus, frog legs, and snails also popular export items. Black sea trout, Northern bluefin , The sea snail and Sea cucumber are the most exported fish to the far east.

Turkey's northern Black Sea coast is a region untouched and clean. In other words, we can say that Black Sea Trout is equivalent to Norwegian and Chilean salmon. In recent years, pink colored salmonid fish are very popular all over the world. We learn that these fish are produced without antibiotics on the coast of the Black Sea. The highest quality world-class salmon trout sashimi produced in Turkey.

We look forward to exploring fish restaurants on the Bosphorus. We choose a place where we can watch the most unique structures in both Europe and Asia where green and blue combine in every shade. While watching the Bosphorus, it's remembered once again that the city testifies to history. This city, which is active every hour throughout the four seasons, is almost enchanted with energy.

Uskumru Restaurant, located on the Bosphorus, is famous for its unique seafood. The magnificent view of the Bosphorus turns into an unforgettable experience when combined with the delicious menu of Uskumru.

Appetizers and Fine Conversation

While trying the unique flavors of Turkey, we come across a new culture. It is necessary to mention the hot appetizers in Turkish cuisine that cheer up the dishes and our sight. Especially on weekends or after work, hot appetizers called are preferred.

There is a wide variety of appetizers in Turkish cuisine. For this reason, the table is usually filled with a few treats. Sometimes the appetizers are so varied that there is no room in your stomach to switch to the main course. There are many varieties with hot spice, , and yoghurt according to the local taste of each region. The sunflower oil used to make these special appetizers also play a part. Sunflowers, which are mostly grown in the Trakya region, produce oils with a wonderful aroma. The reputation of these oils have long gone beyond the borders of the country. During harvest time, the sunflower fields turn yellow and offer a unique natural landscape.

To try the appetizer culture, we choose Fairmont Hotel’s modern restaurant, Aila, which interprets Turkish cuisine in an innovative way. This place is very famous for its spice mixes. It is certain that they bring a new breath to traditional Turkish cuisine. Because they host their guests with their contemporary refined designs and complementary presentations reminiscent of works of art. This place has an assertive place in the city's flavor map with its "Spice Library". We taste the signature appetizers of the award-winning chef, Emre İnanır. İnanır is an innovative, researching chef with a strong focus on ensuring Turkish cuisine to be represented in relevant international platforms in creative ways. İnanır, who prepares the freshest and seasonal ingredients in his own style, recommends that we definitely try the beet-flavored salad and . We loved the harmony of legumes with spices and vegetables.

Chickpeas are one of the most popular legumes exported abroad. We're lucky to taste humus with a rare presentation. We love the drink-filled dinner culture, where Turks love to have a good time. While the table is filled with various hot appetizers, Turkish raki is drunken and conversations are made alongside the delicious food. You must experience this special get-together.

Matsutake

Did you know that the matsutake mushrooms discovered in Japan also grows in Turkey? One of the most precious mushrooms in the world, the matsukate mushroom, is one of the rarest nutrients you can imagine. It’s the differences in its aroma that make it so special. With the taste of spicy pine and , it's certainly different from other wild mushrooms.

Matsutake mushrooms grow 1,000 meters above sea level in Turkey and in its fully natural area under cedar trees. In the evening, the villagers go to the forests in the regions where this special mushroom grows and collect the mushrooms. Matsutake mushrooms are so sensitive that they are quickly preserved so that their nutritional value is not lost. Matsutake mushrooms are also known as "pine mushrooms" all over the world because they are found close to pine trees.

The matsutake mushroom is a health-beneficial food thanks to the high rate of vitamins and minerals. B vitamins, which are abundant in wild mushrooms, help the immune system. It supports nerve and heart health, helps to obtain energy by breaking down the raw materials necessary for the body's sugar metabolism, namely the energy system, and helps to balance blood sugar levels. Matsutake mushroom, which is considered as the natural medicine of forests, is considered a natural anti-cancer medicine. Relevance to this nutrient has increased all over the world when traditional healers say that this mushroom is able to stop the growth of various cancer cells and has no side effects.

We visit Turkey's oldest Chinese restaurant, the Dragon. We can say that this business is the first representative of Chinese cuisine in Turkey. Fresh and local ingredients, a professional team and fast service are the codes to the success of this venue. We are very fortunate to try the local Matsutake mushroom growing at the base of cedar trees in this well- established and experienced restaurant. Our chef has prepared a magnificent presentation for us that managed to preserve both its nutritional value and taste. For mushroom enthusiasts, its worth stating that Dragon also prepares a very special dish with shitake mushrooms. We also recommend you try out the meat enriched with oyster and hot sauce at Dragon, one of the first places to come to mind in Turkey when far east cuisine is mentioned.

World Famous Turkish Desserts

Turkish cuisine has an impressive variety of desserts. and Turkish delight are especially popular around the world. How would you like to get to know these flavors a little more?

Baklava is prepared by putting and between the thinly rolled dough and piled on top of each other. After it is cooked in the oven, a special syrup prepared with water and sugar is poured over it. The successful combination of baklava and sherbet coming out of the oven and preserving its crispy state requires a certain mastery and experience. Baklava also has a unique eating technique. It is recommended to turn it upside down and put the bottom part to the upper gum of your mouth. The reason for this is to be able to taste the sugar more. Traditional Turkish confectionery products such as Turkish delight, helva and baklava are exported to 150 countries. Also Gummy Candies is the most exported confectionery product to the world from Turkey.

Güllüoğlu, one of the oldest and most rooted family businesses in Karaköy, Istanbul, is one of the most popular places for baklava. They warmly welcome us upon our arrival. We have to admit, we couldn't take our eyes off the baklava lined up on the counter as soon as we got inside.

There is no one who hasn't heard of Lokum, or Turkish delight, which dates back hundreds of years and is one of the most popular desserts of . Holding an important place in the palace cuisine during the Ottoman period, Lokum is famous all over the world with its century-old history and taste. Turkish Delight began to be known in Europe in the 18th century through a British traveler. Subsequently it was known all over the world.

The texture of Turkish delight should be elastic and feel soft and slippery in the mouth. We can say that this flavor, which only had rose flavor when it was first made in Ottoman palaces, has been modernized today. Now you can find Turkish delights with , , , , coconut, orange, strawberry and lemon, as well as cream, mint, vanilla and ginger delights.

Pastry and , which has a history of almost 4 thousand years, are among the desserts that are frequently made and consumed in Turkish cuisine. The profession itself is even inherited in certain regions of Turkey. Turkish Pastry products are the valued most exported sub sector of the confectionery, approximately yearly 2.5 million tons and valued at $2 billion. Wafer, Jelly Candies, Chocolate are listed within top 10 exported products of Turkish confectionery.

We visit Özsüt, the famous pastry shop in Istanbul that uses local dairy products. Özsüt is one of the most successful dessert chains in the country. When we learn that cakes, Chesecakes and local products such as whey powder and UHT milk are also exported abroad, we think this success cannot be coincidence. Drying the whey both extends the shelf life of the product and provides easy portability. Whey powder is widely used in yoghurts, ice creams, cakes, sweeteners, confectionery.

Simit - The Traditional Rings of Turkey

The simit, one of Turkey's most famous foods, is also a street flavor that you can often be seen on city tours. It has held a special place in Turks ’hearts for centuries because simit is also Istanbul’s first fast food.

When we ask someone who has never tasted simit before what it looks like, the would probably think it's sweet. Although the outer surface is covered with diluted molasses, the simit is actually a salty snack. The simit, usually eaten with cheese and tea for a Turkish breakfast, can easily accompany every hungry moment during the day with its practicality. On the street, on trains, in cafes, at the office, at school, or at home, simit can eaten either plain or with cheese.

This crispy bread ring strewn with sesame seeds has been sold in Istanbul for generations. During the , simit vendors wandered the streets at certain hours. The first tour would start early in the morning as people were rushing to work or having breakfast at home. Later in the day, the second tour would take place around afternoon tea time. Simit sellers can be considered an interesting sight for those who come to the city for the first time.

Crunchy simit is a well-known hero amongst the preferred flavors of Turkey. Freshly baked simit is sure to turn heads. It is a known fact that the locals have a hard time resisting the smell of this street delight. Many enjoy simit for lunch with a glass of , a very popular salted drink. It's also popular because it's vegan and very inexpensive. In Istanbul, many people share this delicious snack with seagulls as they cross the Bosphorus on the ferry. While you watch the unique view connecting the European and Anatolian sides of Istanbul via ferry, you can also share some simit with the seagulls accompanying your journey.

The simit, the most common street flavor in every corner of Turkey, are also popular in the world today. Simit, also found in popular capitals around the world, has managed to be one of the most exported good to the world by Turkey. It would be safe to say that the special taste of simit has surrounded the world. Simit Sarayı, one of the most important representatives of Turkish simit in the world, established the world's first and only simit factory in 2005. Now, you can come across the branches of Simit Sarayı in 25 different countries.

Wine Heritage From Antiquity To Present

Did you know that Turkey has famous destinations for its original wines, with travel alternatives to suit every taste and budget? Today we visit Cappadocia, one of the regions famous for its vineyards and where aromatic wines are produced. This is one of the world's most interesting and impressive natural beauties, hosting thousands of tourists every year.

Turkish wines continue to become more and more popular around the world, receiving awards. The wine heritage inherited from ancient times, continues to maintain its value in Turkey today. Cappadocia is one of the regions where the oldest wines are produced with its vineyards. Cappadocia wines, which are cultivated by volcanic soil, are well known around the world today. It is not known when wine first appeared in Cappadocia. However, Cappadocia, the western border of Mesopotamia, has been considered the homeland of wine since ancient times.

Turkey’s wine production is around 65 million litres per year. Turkey has more than 1,200 – 1,500 named varieties of which 800 are genetically different. There are around 30 outstanding wine grape varieties among all these types. Grape varieties are widely used in wine production in Turkey are as follows: Adakarası, Alicante Bouchet, Boğazkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Cinsault, Çalkarası, Çavuş, Dimrit Emir, Gamay, Grenache, Kalecik Karası, , Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkarası, Petit Verdot, Pinot Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Shiraz, Sultaniye, Tempranillo, Vasilaki, Viognier. Trying some of the best Turkish wines and visiting some boutique vineyards can be an unforgettable experience. During this trip, you can also visit established and famous wineries in the region.

Argos in Cappadocia, awarded the World Travel Awards for the fourth consecutive award of "Best Cultural Heritage Hotel in Turkey", is one of the region's unique facilities. Also known as a cottage hotel, each room in the Argos in Cappadocia Hotel have a different view, so you can enjoy your wine in a magical atmosphere. In the restaurant, which is among the best wine lists in the world, guests can choose their own wines by going down to thousands of years old cellars.

The most preferred types of cheese in Turkey is Gruyere cheese, said to suit wine, the elixir of life, the best. This cheese, which is obtained from the milk of cows fed only in the plateaus, provides a unique taste experience especially with red wines. Kars gruyere cheeses are at least 15 kg and their preparation/maturity is completed in 10 months. The Gruyere cheese produced in the province of Kars is world famous. The story of the arrival of Gruyere cheese in Turkey begins with Ottoman-Russian War of 1877 also known as the War of 93. From that until the end of the First World War region of Kars was occupied by Russia which led to the cultural interaction made by Turkish-Russian cultures. As a result Turks learned how to produce this cheese and its use became widespread.

We also need to point out that the Gruyere cheese produced in Turkey is exported to the world's leading wine-passionate countries.

A Cultural Value: Turkish Coffee

Turkish coffee has become famous all around the world for both its strong taste and its special methods of preparation and service. The traditional preparation process of Turkish coffee consists mainly of the stages of roasting, cooling, grinding, brewing, and catering. Turkish coffee's special preparation, brewing techniques, and rich communal culture made it worthy of being inscribed in the 2013 UNESCO's Intangible Cultural Heritage List. Turkey exports Turkish coffee to 35 countries and holds a %10 share in the wold coffee market.

The tradition itself has also been recognized as a symbol of hospitality and friendship, with locals meeting at to converse over coffee, or offering visitors coffee as a welcoming gesture. The beverage's importance in social occasions was also an important factor in its inscription, with coffee being served during holidays and engagement ceremonies.

During the Ottoman period, sultans were served coffee with a special ceremony. World- renowned leader Mustafa Kemal Ataturk, the founder of modern Turkey was very fond of coffee too. Starting the day with coffee, Atatürk used to consume Turkish coffee in abundance at nights when he planned to establish the new state. As the Turkish proverb puts it "a single cup of coffee is remembered for 40 years.”

Coffee culture holds such a special place in Turks that when a prospective husband's family asks for the girl's parents for her hand in marriage, Turkish coffee is served by the bride-to-be. First opened in the Tahtakale neighborhood of Eminönü almost five centuries ago, coffeehouses became the main source of social life for men. Today, coffeehouses continue to be a place where people gather and socialize. Turkish coffee is prepared in a , a special small pot with a long handle that is traditionally made of copper. Traditionally, Turkish coffee without foam is simply unacceptable. Serving the coffee with a glass of water is also part of the ritual. First, the mouth is cleaned by drinking a little of the water offered, so that the coffee is enjoyed better. Turkish Coffee is traditionally served with Turkish delight.

We are on the Asian continent of Istanbul. Famous for its legendary boat rides in the Ottoman period, Göksu Creek is still very popular today. There are very stylish places by the stream. We go to Aretas Cafe, one of these places, to enjoy some Turkish coffee. Nowadays young people are also preferring filter coffee along with Turkish coffee. Milk powder and warm milk are preferred to soften the drinking of these . Milk is a food that spoils in a short time for many reasons. Drying is the way to make it durable and consumable later on. The known history of milk powder goes back to the Middle Ages. Venetian traveler Marco Polo recorded that the Mongols boiled milk and took the cream and dried the rest in the sun. We learn that milk powder is also among the products exported. The aroma of local milk really goes well with filtered coffee. Jelly candies and wafers are also preferred in modern coffee presentations. In a country where the phrase “let's eat sweet and talk sweet” is common, deep conversations are enriched with these types of snacks.

400 Years Of The Spice Bazaar

Istanbul, which has been one of the important trade centers for centuries, hosts many places in terms of historical and touristic trade. Located in Fatih, the Spice Bazaar is one of Istanbul's oldest but still most popular bazaars. Also known as the Misir market (Egyptian Bazaar), the Spice Bazaar offers an authentic discovery experience with its atmosphere reflecting the eastern culture.

This historical Spice Bazaar was founded in 1664 during the Ottoman Empire and was used as the last stop for camel caravans traveling from China, India and to the Silk Road. As most of the products sold here came from Egypt, it started to be known as the Egyptian Bazaar through time. It is known that the Spice Bazaar survived two great fires in history with a successful restoration and repair. It still preserves all its glory with its architecture reflecting the classical Ottoman style.

We cannot take our eyes off the Turkish delights that stand like jewelry, the vibrant colors and unique scents, reflecting the elements of Eastern culture. Thousands of tourists and locals visit this bazaar every day.

Spices have a very important place in traditional Turkish cuisine. In fact, there are thousands of delicious and healing spices used in all world cuisines. From the first moment you enter the bazaar, the smell of spices surrounds you. Turkey annually exports to more than 100 countries, a value of 178 million dolars of spices, herbs and aromatics. Turkey also produces 22.3 million tons of spices a year.

Dried herbs, honey, nuts and dried fruits are also sold in the shops in the Spice Bazaar. Aromatic prepared from these dried herbs are believed to be medicinal. Today, there are souvenirs, children's costumes and touristic ornaments among the products offered to visitors in the bazaar, where more than 110 shops are located. On the west side of the bazaar, there are shops selling fresh food products from all over Anatolia, including cheese varieties.

A synthesis of the local and the modern

When we learn that worldwide branded venues have branches in Istanbul we decide to explore these modern kitchens. These venues both use local and traditional materials and manage to attract attention with an up-to-date presentation.

Bread has a special importance in Turkish food culture, because it is one of the most consumed products in Turkey. For this reason, we searched for places that are famous for their bread and pasta. The Serafina Restaurant's unique dishes prepared with local ingredients are a guaranteed culinary delight, bringing the whole world to a common taste with its branches in America, Japan, Korea and Brazil, and Turkey.

Bread is highly respected in Turkey and is rarely wasted. are mostly made with wheat, and in rural areas with other grains. Bread, or "Ekmek" as it’s known in Turkish, is central to Turkish culture, and arguably always has been. Nomadic Turks have been consuming bread for millennia, and bread is an indelible part of Turkish culture and Turkish cuisine. Almost every meal you eat will be served with fresh bread, and soaking up the juices or oils of another delicious Turkish meal is always one of its highlights.

Bread is made in a wide variety of ways and differs from region to region within Turkey. Each region, and often each bakery, has their own secrets to how to produce the perfect bread and these secrets are passed down through generations. There is a premium placed on freshness in Turkey, the likes of which you'll see in very few other countries in the world, with lines out the door in bakeries three times a day as the bread is baked freshly for breakfast, lunch and dinner. So bread is tied to life and culture itself, and has been so for millennia both in Anatolia and from the origins of Turkish culture. When you come to Turkey, make sure you try as many varieties as possible - we can just about guarantee they'll all be fresh! The reason for the delicious variety of bread in Turkey is the flour produced from the grains that grow on Turkish soil. These delicacies are exported to many countries. Have you ever considered why the pasta you eat in Turkey is so delicious? Again, behind the flavor of the pastas are the flour prepared from these local wheats. Turkey is one of the world's top-quality wheat flour producing countries and world leader in the wheat flour export. Turkey's wheat flour exports in 2019 were approximately 3.2 million tons and valued at 2 billion dollars. Turkeys famous wheat product is exported to 216 countries and regions.

Serafina's rich menu in terms of legumes draws our attention. It takes place in the presentations in such an elegant way that it is impossible not to be impressed. We especially recommend that you discover the salmon in a bed of green and spinach. Green lentils, which are very rich in protein, add a special value to the dish. We surrender to the harmony in presentations of local legumes such as lentils, which have preserved their original taste for centuries and are export champions with their success.

Contrasting Combinations

Turkish cuisine, which owes its richness to many cultures throughout history with its favorable geographical conditions, is a worthwhile cuisine in terms of gastronomic tourism due to its very healthy combinations and the wide range of flavors.

Today we are curious about contrasting combinations. While researching the dishes enriched by local flavors, we discover an interesting taste: , whose origins date back centuries, is not only a traditional food, but also an ethnic cultural symbol. Tarhana, known by the Turks since Central Asia is still consumed today as a traditional grain product obtained by mixing flour, yoghurt, yeast, vegetables and spices, leaving them to fermentation, drying and grinding.

We decide to try this unique product, which has been used for centuries, in a recipe that is opposite to its production purpose, as tarhana is usually used in the making of soup. Today we are at Bigchefs, a venue which has turned into the favorite of many with its many Restaurants around Turkey. Here, local flavors such as tarhana, which are a gastronomically jewel, are quite successfully adapted to today's diverse taste palates. Eating fried chicken covered with tarhana was a successful experiment in this sense. The contribution of Turkish chicken to the success of this dish should not be overlooked. All the chicken products you will eat in Turkey is surely to be delicious.

All restaurants of Bigchefs have a comfort that feels like family warmth. So much so that sometimes you can even feel like a host. Bigchefs, becoming a favorite with dishes prepared with seasonal fresh produce and unique flavors, actually began its journey in , the Turkish capitol. However, over time, its reputation transcended the provincial borders and turned into a flavor chain. This venue is full at all hours of the day, with cheerful morning to the most enjoyable weekend lunches, intimate conversations at midday to delicious evening meals.

When we are finally able to focus on the menu, wok and ramen varieties also attract our attention. The wok varieties sautéed with Thai sauce are prepared with local ingredients, thus ensuring their success. Bringing high nutritional flavors together with products purchased from local suppliers, this venue will get five stars from those who are impressed by its elegant services.

Following The Footsteps of Chinese Chefs

Istanbul is a lively city around the clock. The main centers of the city are never desolate, even at night. We know that many Chinese who admire this energy live in Istanbul. Some are the chefs of the city's famous venues.

Cheng Lu, the chef of Shang Palace restaurant, moved to Istanbul from Xi'an. The chef, who has been working with many hotels for more than 30 years, has been living in Istanbul for 25 years. He has been working at Shangri-La Bosphorus Istanbul's award-winning Shang Palace Restaurant for 7 years now. Chef Cheng Lu has been working together with his team, who have come from China, for a long time. We decided to go to Shang Palace Restaurant to meet Chef Cheng Lu and taste some of the dishes he prepared.

This venue has a unique environment with its location with a view of the Bosphorus. Cheng Lu has aimed to appeal to all tastes by preparing a very successful menu. First we try the corn soup with chicken. Corn, minced chicken, chicken stock, egg whites, potato starch, salt and sugar are used in this soup, using products purchased from local suppliers. The flavor of the corn produced in Turkey is something else. It is as if mother nature makes a gesture to the products produced on these lands.

We continue with a presentation of another dish using local products. Our chef prepares grains with bulghur fried in a wok. Chopping cucumbers and pumpkins in dice size and combining them with pine nuts fried in a wok pan is the basis of the meal. Boiled bulghur, chickpeas and corn add a special value to this presentation. These legumes, which are both nutritious and satisfying, are widely used in Turkish cuisine. In addition, they are among the products that are also exported. These products are so tasty that they revolutionize the dishes they are used in.

Turkey, one of the world's largest bulghur producers, endears one of Anatolia's oldest foods to the world. Bulghur, which decorates the tables of the world, is obtained by crushing wheat in traditional stone mills.

The Delicious Flavor Of Chicken Paw

As the saying goes, start from the food to understand and recognize a country. Be sure this is not just a gastronomic discovery. Every flavor you taste will also give you some tips on the synthesis of cultures.

There are many Chinese restaurants in Istanbul. We see that the number of Chinese restaurants have increased in the last 10 years, and most of these places are owned by Turks. Chinese food adapted to Turkish taste is appreciated in Turkey very much. We look forward to enjoying Chinese dishes prepared with local produce.

We are in Sultanahmet, one of the first stops on the tourist route in Istanbul. You can find a variety of restaurants that host different cultures here. Istanbul is a city where the flavors and breezes of far eastern cuisine can be felt best. We choose one of the restaurants that stand out with the classically decorated atmosphere and special menus prepared by Chinese chefs. The ChangCheng Restaurant serves tourists from all over the world visiting this area.

We’re eager to eat chicken paw before we start tasting the unique flavors prepared by the famous Chinese chef Shen Yeng of the restaurant named after the Great Wall. Our chef doesn’t deny our request and starts creating his art. Chicken paw, which he prepared with a unique mixture of spices and special sauces, turned out to be a very satisfying dish. The combination of local spices in such harmony has brought a brand new interpretation to chicken paw.

It's a unique experience to taste chicken paw, which is one of the most popular snacks in Chinese culture, with such an interpretation. Meanwhile, we learn that chicken paws sourced from local producers have many nutritional values and minerals like calcium, magnesium, potassium, and phosphorus. In other words, the secret of taste is not only in spices but also in the success of local chicken products. These minerals help support healthy blood circulation, bone density and digestive health. There is also a strong belief that the cartilage in the chicken paw contributes to the beauty of the skin because of the collagen it contains. The chicken paws exports have taken shape with the state of Turkey is carefully processed to the highest quality. Slaughterhouses with the latest production technologies in the world provide the most important product of Chinese food culture. Over 13,000 tons of products annually from Turkey are sent to Far East countries. Turkish Products, which can exhibit its quality in production in all product groups of poultry products add value to the taste of Chinese cuisine with products such as chicken, drumstick, thigh, gizzard and fillet. Our chef is preparing new presentations from these chicken products. The taste of local products gives our new plate a unique privilege. The ChangCheng Restaurant is sure to get five stars from those who love exotic dishes.