Fish is eaten on the day it is caught. Lamb, fish, and beans are sources of protein, and bread is a staple. Garlic, onions, spices, and fresh and dried herbs are used as seasonings. Eating habits vary from region to region, but a typical day in Turkey often starts with a breakfast of freshly baked bread, sliced tomatoes, several types of olives, cheese, and jams. There may be soft-boiled eggs, or boreks, the stuffed savory pastries that are also eaten throughout the day.
Breakfast is served with Turkish tea.
Lunch and dinner may both start with soup, which is so popular that there are many specialized soup shops, called corbaci. At dinner, soup maybe followed by a main course of grilled meat, chicken, or fish, and served with pilaf and salad. For special occasions or parties, tables are spread with meze, a selection of appetizers that consists of seasonal vegetables cooked with olive oil, pureed or stuffed vegetables, seafood, or boreks. Baklava and other sweet desserts are most often served on special occasions. In the past bread was used instead of forks to eat meals that were served on the floor, with the family sharing from a large tray.