Turkish Cuisine
For those traveling who enjoy culinary pursuits, the Turkish Cuisine is a very curious one. The variety of dishes that it includes, the ways they all come together in feast-like meals, and the evident intricacy of each one crafted, offer enough material for a life-long study! It is not easy to descern a basic element or a single dominant feature, like the Italian pasta or the French sauce.

Whether in a humble home, at a restaurant, or at a dinner in a Bey's mansion, familiar patterns of this rich and diverse cuisine are always present. It is a rare art which satisfies your senses while reconfirming the higher order of society, community and culture . Below you can learn more details about the variety of turkish cuisine.

DRINKS
Volumes have been written about Turkish Coffee; its history, significance in social life and the ambiance of the ubiquitous coffee houses. Without some understanding of its background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidently end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed; so, sip the coffee gingerly. Secondly, don't expect a caffeine surge with one shot of Turkish coffee, it is not "strong", just thick. Third, remember that it is the setting and the company that matters - the coffee is just an excuse for the occasion...

However, perhaps the most interesting drink is "boza", traditionally sold in neighborhood streets by mobile vendors on a winter night. This is a thick, fermentated drink made of wheat berries, enjoyed with a dash of cinnamon and handful of roasted chick-peas. Boza can also be found year round at certain cafes or dessert shops. Finally, "sahlep" is a hot drink made with milk and sahlep powder. It is a delicious remedy for sore throats and colds too.