Thus, the eggplant should taste like eggplant, lamb like lamb, pumpkin like pumpkin. Contrary to the prevalent Western Impression of Turkish food, spices and herbs are used very sparingly and singularly. Lemon and yogurt are used to complement both meat and vegetable dishes, to balance the taste of olive oil or meat. Most desserts and fruit dishes do not call for any spices. So their flavours are refined and subtle.
T here are major classes of meatless dishes.
When meat is used, it is used sparingly. The Turkish Cuisine also boasts a variety of authentic contributions in the desserts and beverage cat egories. F or the Turks, the setting is as important as the food itself. Therefore, foodrelated places need to be surveyed, as well as the dishes and the eating-protocol. The most famous one of the latter type is the Spice Market in Istanbul.