Traditional cuisine Istanbul, Turkey

Turkish food is good at any time of year, it reminds many Greek. Menu in small restaurants or lokantas (tavern) in Istanbul is often written only in Turkish, so inquire in advance about the meaning of the names of dishes. Rice, lamb, fish (on the coast), pine nuts, eggplant, onions and other vegetables - common components. Fried, stewed and smoked foods are also common. Production of juices in Istanbul is huge, fruit littered with literally everything. Prepare excellent yogurt, which are then used in desserts or salads.

Be sure to try hunkar begendi (eggplant with beef or lamb), izgaralar (roast lamb or beef), pide (Turkish pizza form - lahmacun), various types of kebabs (especially iskender), kofte (meatballs), ic pilav (fried rice with raisins ) and kuzu dolmasi (lamb with rice). You can also eat something out of the many kinds of snacks offered at restaurants, for example, yaprak dolmasi (mussels filled with grape leaves), spicy midye (mussels), peynirli borek (pirozhek layered with cheese) and salad vegetables. Many of the desserts just are excellent, for example, pastries baklava. Even if you think you do not like the Turkish lakostva, try some - it is very sweet and packed with nuts dish - a real pleasure.

Maden Suyu - the name of mineral water. Elma cayi - the ubiquitous apple tea. Bira means "beer" ( "Efes" - a good mark). Turkey also produce good wine, which is the best kind - yakut. Local alcoholic drink - flavored with aniseed cancer, which is usually diluted with water.