Turkish cuisine

Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, katmer and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı (especially from Kayseri) and gözleme. Food names directly cognate with mantı are also found in Chinese (mantou or steamed bun), and it is generally considered to have originated in Mongolia during the 13th century.
Specialties are often named for places, and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice, vegetables, and bread.
In the early years of the republic, a few studies were published about regional Anatolian dishes, but cuisine did not feature heavily in Turkish folkloric studies until the 1980s when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a "historical continuum" that dated back to Turkic origins in Central Asia and continued through the Seljuk and Ottoman periods.
Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver's Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of Sultan Mehmed II. Following the publication of Ünver's book, subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about the Central Asian origins of Turkish cuisine.
A traditional Turkish breakfast is rich in variety. A typical serving consists of cheese (beyaz peynir, kaşar, etc.), butter, olives, eggs, muhammara, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (optionally spicy Turkish sausage), pastırma, börek, simit, poğaça, açma, fried dough (known as pişi), as well as soups are eaten as a morning meal in Turkey. A specialty for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also include kuymak (depending on the province the dish is also known as muhlama, mıhlama and yağlaş) or egg with spinach or potato. Another specialty is the Balkan Turkish dish çılbır, also known as Turkish eggs, made with poached eggs and yogurt. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means "before coffee".
Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyağlı yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices. Some 'specialised' restaurants in certain foods foods, especially köfte, döner, kokoreç, kumpir, midye tava, börek and gözleme, are often found in major streets. Eating out has always been common in cities. Fast-food is gaining popularity and many major foreign fast-food chains have opened all over Turkey.
In the hot Turkish summer, a meal often consists of fried vegetables such as patlıcan (eggplant/aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer "summer helva", which is lighter and less sweet than the regular version.
Frequently used ingredients in Turkish specialties include lamb, chicken, beef, fish, rice, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis, chickpeas and tomatoes. Average per person per year beef consumption is 15 kilograms (33 lb). Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. About 1.5 kg of pistachios are eaten per person per year, some packaged and some used in desserts such as baklava. Tahini is a common sauce from sesame seeds sold both pre-packaged or in bulk on tap. Semolina flour is used to make a cake called revani and irmik helvasi.
Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yoğurt are part of many dishes including börek, manti, kebab and cacık.
Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı (tail fat of sheep) is sometimes used in kebabs and meat dishes.
The diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, figs and quinces along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, komposto (compote) or hoşaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilav usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties.
The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is sometimes served with yoğurt).
Alternatively, in coastal towns cheap fish such as sardalya (sardines) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.
Yoğurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat, etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten with pilav or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yoğurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries. Keş (Kashk) is a fermented and strained sour yogurt that can be consumed on its own as a cheese, or used as an ingredient in soups.
Turkey produces many varieties of cheese, mostly from sheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication.
Cuisine in the late Ottoman Empire was heavily influenced by alafranga style food, in fashion all over Europe and in Russia in the late 19th century. In the Turkish context it has been regarded as a symbol of Westernization. This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of the Türk Kadınlar Tatlı Kitabı (Turkish Women's Book of Desserts) which had recipes for Western style sponge cake (pandispanya), mille feuille, petit beurre and other western desserts. The revised edition published in 1966 devoted far more attention to traditional confectionery like şekerpare, baklava and helva.
One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and burma.
Kadayıf is a common Turkish dessert that employs shredded yufka. There are different types of kadayıf: tel (wire) or burma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios.
Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf". Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served with kaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Katmer is made as a dessert with kaymak (clotted cream,) and like many other delicacies from Gaziantep and Kilis, is also filled and topped with pistachios.
Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). A speciality from the Mediterranean region is haytalı, which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.
Helva (halva): un helvası (flour helva is usually cooked after someone has died), süt helvası (made from raw cow's milk, butter, flour and sugar) irmik helvası (cooked with semolina and pine nuts), hoşmerim (cheese helva), yaz helvası (made from walnut or almond), tahin helvası (crushed sesame seeds. it is also eaten for breakfast), kos helva, pişmaniye (floss halva).
Other popular desserts include: Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, paluze, irmik tatlısı/peltesi, lokma.
Güllaç is a dessert typically served at Ramadan, which consists of very thin, large dough layers put in milk and rose water, served with pomegranate seeds and walnuts. A story is told that in the kitchens of the Palace, those extra thin dough layers were prepared with "prayers", as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.
Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.
Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı (apple) and armut tatlısı (pear). Fruits are cooked in a pot or in an oven with sugar, carnations and cinnamon (without adding water). After being chilled, they are served with walnuts or pistachios and kaymak or tahini.
Homemade cookies/biscuits are commonly called "kurabiye" in Turkish. The most common types are acıbadem kurabiyesi (prepared only with eggs, sugar and almonds), un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnuts). Another dough based dessert is ay çöreği.
Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.
Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
Cezerye, cevizli sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit leather) are among other common sweets.
Marzipan (badem ezmesi) is another common confection in Turkey.
Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir (which was also called "nevruziye" as this Macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.
There are also several types of ice creams based on salep powder or corn starch with rose water such as dondurma (Turkish gum ice cream), dried fruit ice cream, ice cream rose petals.
Dried fruit is also eaten with almonds or walnuts as a dessert. Raisins, dried figs and apricots are the most widespread dried fruits.
Kaymak (clotted cream-butter) is often served with desserts to cut through their sweetness.
Turkish tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts.
Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.
Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama (poaching) method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants, it is possible to find other fancy fish varieties like balık dolma (stuffed fish), balık iskender (inspired by İskender kebap), fishballs or fish en papillote. Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and fried kalamar (squid) with tarator sauce.
Popular sea fish in Turkey include:
Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.
Aside from olive, mature kaşar kashar cheese, white cheese, various mixed pickles turşu, frequently eaten Turkish mezes include:
Turkish cuisine has a range of savoury and sweet pastries. Dough-based specialties form an integral part of traditional Turkish cuisine.
The use of layered dough is rooted in the nomadic character of early Central Asian Turks. The combination of domed metal sač and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in Su Böreği, or 'water pastry', a salty baklava-like pastry with cheese filling), güllaç and baklava.
Börek is the general name for salty pastries made with yufka (a thick phyllo dough), which consists of thin layers of dough. Su Böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea Region.
Pogača is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries.
Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sač).
Katmer is another traditional rolled-out dough. It can be salty or sweet according to the filling. Katmer with pistachio and kaymak is a sweet food and one of the most popular breakfast items in Gaziantep.
Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.
Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, pastirma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
Açma is a soft bagel found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.
A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being mercimek (lentil) çorbası, yogurt, and wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are:
Stuffed dishes, known as dolma and sarma, are a fundamental part of Turkish cuisine, offering a rich variety of flavors and textures.
Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. Vegetables like bell peppers, tomatoes, zucchini, and eggplants are commonly filled with seasoned rice, herbs, pine nuts, and currants or minced meat, as seen in biber dolması, while grape (yaprak sarma) or cabbage leaves (lahana sarma) are wrapped around similar fillings. Hearty meat-based dishes include tavuk dolması (stuffed chicken) and hindi dolması (stuffed turkey), both filled with rice, nuts, and dried fruits, as well as kaz dolması (stuffed goose) and kuzu dolması (stuffed lamb), slow-cooked to tender perfection. Other specialties like içli köfte feature crispy bulgur shells filled with spiced meat and walnuts, while seafood lovers enjoy midye dolma (stuffed mussels) with rice and herbs. Melon dolma along with quince or apple dolma was one of the palace's specialties (raw melon stuffed with minced meat, onion, rice, almonds, cooked in an oven). In contemporary Turkey, a wide variety of dolma and sarma is prepared. Although it is not possible to give an exhaustive list of recipes; courgette ("kabak"), aubergine ("patlıcan"), tomato ("domates"), pumpkin ("balkabağı") and chard ("pazı"), constitute some. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture.
Sarma is also a verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have a special place in Turkish cuisine. They can be eaten either as a meze or a main dish. They can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, they are usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is vegan, only olive oil, rice or bulgur are used, with some nuts and raisins inside, especially blackcurrant. Zeytinyağlı yaprak sarması (stuffed leaves with olive oil) is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to as sarma, which means "wrapping" in Turkish. Dried fruit such as blackcurrant, raisins, figs or cherries, and cinnamon and allspice used to be added into the mixture to sweeten zeytinyağlı dolma in Ottoman cuisine. Vine leaves (yaprak) could be filled not only with rice and spices but also with meat and rice, etli yaprak sarma, in which case it was often served hot with yogurt. The word sarma is also used for some types of desserts, such as fıstık sarma (wrapped pistachio).
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and sunchokes. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.
Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, or zucchini/courgettes (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat.
İmam bayıldı is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin (Levant region) is baba ghanoush (also called abugannush) - a puree of smoked eggplants with tahini sauce.
Mercimek köftesi, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.
Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.
Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.
Pilav can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat – bulgur) is also widely eaten. The dishes made with kuru fasulye (white beans), nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.
Legumes are actively used, especially kidney beans, chickpeas, fava beans, red and green lentils.
Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables.
Siron, usually made in areas of Elazig and Sivas and is made by layering flatbread with yogurt and butter, creating a savory and rich flavor.
Although the majority of Turks profess the Islamic religion, alcoholic beverages are as widely available as anywhere. Rakı (pronounced [ɾaˈkɯ]) is the most popular alcoholic drink in Turkey.
There are a few local brands of lager such as Bomonti, Marmara 34 and Efes Pilsen and a small selection of international beers that are produced in Turkey such as Skol, Beck's, Miller, Foster's, Carlsberg and Tuborg. In Turkey, craft beers became popular in present-day; Gara Guzu, Feliz Kulpa, Pablo and Graf are some Turkish craft beer brands.
There are a variety of local wines produced by Turkish brands such as Sevilen, Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in the Marmara Region, Pinot noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in the Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in the Black Sea Region and the eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in the Mediterranean Region, Sergi Karası, Dimrit. As for white wine, the grapes can be listed as follows; in the Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in the Aegean Region, muscat and semillion; in the Black Sea Region, Narince; in Central Anatolia, Emir, Goat Cheese. In addition to mass production, it is quite popular to produce wines in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region – Nevşehir), the Aegean coast (Selçuk and Bozcaada (an island in the Aegean Sea)).
At breakfast and all day long Turkish people drink black tea (çay). Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. Turkish coffee (kahve) is usually served after meals or with dessert.
Ayran (yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey, except those with fish and other seafood. It is a mix of yogurt and water, similar to lassi. It may be served with salt, according to taste.
Şalgam suyu (mild or spicy fermented black carrot juice) is another important non-alcoholic beverage that is usually combined with kebabs or served together with rakı.
Boza is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with leblebi).
Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be widely known.
Limonata (lemonade) is very popular. It is traditionally served with baklava and other sweets. Sometimes lemonade is served with strawberry flavoring. This is called çilekli limonata.
Sherbet (Turkish şerbet, pronounced [ʃeɾˈbet]) is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples, cornelian cherry, pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water.
Lohusa şerbeti is a beverage usually given to women after childbirth.
In classical Turkish cuisine, hoşaf (from the Persian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes and pilav (pilaf).