While it has come to be associated with kebap, baklava, lokum and rakı there is a rich and variegated tradition of soups, olive oil dishes, rice pilafs, stuffed vegetables, pastries, puddings and syrupy desserts underlying these popular dishes. It offers unique tastes in spicy and tart appetizers, pickles, fruit preserves, compote, sherbet, boza (a thick beverage made of barley) and coffee.
The diversity of Turkish cuisine reflects the cultures of the populations living in regions highly dissimilar in geography and climate. This has led to an abundance of ingredients and cooking styles. The Southeast and the East are known for the dishes based on cracked wheat and meat with hot spices, the Aegean, for olive oil dishes enhanced with local herbs, the Black Sea region, for varieties of anchovy and collard, and Istanbul is a world unto itself with, among others, eggplant dishes which come in no less then 41 sorts.
The latest trend in İstanbul restaurants is the fast food version of the traditional simit (kind of bagel) and börek (pastry).
Stuffed vegetables and wraps
They constitute a unique aspect of Turkish cuisine. The classical wrap is meat or rice wrapped in vine, cabbage or collard leaves although lettuce, nut, chestnut, cherry and even violet leaves are sometimes used. There are about 15 varieties of vegetables stuffed with meat today.
Meat dishes
There is a rich variety including gyros type dishes, grills, fried meats, kebaps, stews, meat cooked in a crock or pan. There are also boiled meats, meat balls, vegetables stuffed with meat and meat dishes cooked with fruits.
Olive oil dishes
They are an integral part of lunch and dinner especially in the summer. They can be served warm or cold. Olive (or vegetable) oil can be used to fry eggplants, peppers and zucchini or cook them in an onion and tomato sauce and letting them simmer.
Ramadan tables
The food is less heavy than it once was but still consists of a long menu including soup, a meat dish, choice of pastry, pilaf or pasta, olive oil dish, salad and dessert. The tradition of inviting friends and relatives to elaborate dinners to break the fast continues. Food is accompanied by the pides which can be bought hot at the neighborhood bakery on Ramadan afternoons.
Istanbul cuisine
It is the cuisine of an imperial city featuring a wide variety of ingredients and cooking styles. It includes dishes and ideas from the cuisine of Jews, Greeks and Armenians who were an integral part of Ottoman society.
