Archives
Tasting unmatched, delicious trout’s cooked with local product butter, and serviced at the restaurants which shows regional properties. Local meals of Ardahan province are various and have enough quality for your eating pleasure.
Where to Eat
The nomadic people living in the rural areas, raise wheat and animals, and it is these products which form the basis of the local cuisine. Though limited in scope there are fresh vegetables grown along the coast but as one moves into the interior, wheat and other crops become more common.
The primary dishes [...]
What to Eat
There are restaurants in the city which cater to tourists. The tea house under the Old Sycamore tree is an excellent place to sit and drink tea or ayran (the local yogurt drink).
Where to Eat
Earthenware pot trotters in Tandır, keşkef should be tasted.
The multi varied and delicious Bartın meals are majorly composed of meals with meat, vegetable, milk, pastry and meals cooked with olive oil. These meals are accompanied with pilaf, soup and desert varieties.
Where to Eat
One of Kayseri’s most famous dishes is pastırma, made from salted sun-dried veal coated with a spicy garlic coa
Where to Eat
The Istanbul kitchen is regarded as one of the best in the world. Ingredients, chefs, styles and tastes came from every part of the Empire to the capital, making the Ottoman Turkish kitchen significant in world cuisine. But Turkish cuisine has not ceased to develop, and is growing and enhancing long after the [...]
Artvin Kitchen is rich with local meals. It has vegetable meals consist of mountain beet which cultivated naturally at mounts and gardens, kuşekmeği, kazayağı, gımı, kavurma, purslane, mallow. Nepürşen that made with drying fresh vine leafs and Puçuko that made mixutre of meat, sour and dryad fresh bean are local meals [...]
What to Eat
Yılan balığı and labranda water are the main regional foods of Milas.
What to Eat
Famous dishes in the Marmaris region include surah, meat stuffed with rice, tarhana (soup made from dried yoghurt and tomato), and the local ice-cream. Many of these special dishes are eaten around Hiderellez, the Spring Feast.
Soups form the base of traditional food in Konya, and these include lentil, tandir, okra, milk, and vermicelli. The most famous speciality of the city is firin Kebap (oily roasted mutton) and etli ekmek (pide topped with meat). There are many types of kebap and pastries available. Alcohol is not widely available in the city.