Turkish cuisine

Turkish cuisine(Turkish:Türk mutfağı) is largely the heritage ofOttoman cuisine (Osmanlı mutfağı),Seljukcuisineand theTurkish diaspora. Turkish cuisine with traditionalTurkicelements such asyogurt,ayran,kaymak, exerts and gains influences to and fromMediterranean,Balkan,Middle Eastern,Central AsianandEastern European cuisines.
Turkish cuisine shows variation acrossTurkey. The cooking ofIstanbul,Bursa,İzmir, and the rest of theAnatoliaregion inherits many elements ofOttoman courtcuisine, including moderate use of spices, a preference for rice overbulgur,koftes, and a wider availability of vegetable stews (türlü),eggplant, stuffeddolmasand fish. The cuisine of theBlack Sea Regionuses fish extensively, especially theBlack Sea anchovy(hamsi) and includesmaizedishes. The cuisine of the southeast (e.g.Urfa,Gaziantep,AdıyamanandAdana) is famous for its variety ofkebabs,mezesand dough-based desserts such asbaklava,şöbiyet,kadayıf,katmerandkünefe.
Especially in the western parts of Turkey, where olive trees grow abundantly,olive oilis the major type of oil used for cooking.The cuisines of theAegean,MarmaraandMediterraneanregions are rich in vegetables, herbs, and fish.Central Anatoliahas many famous specialties, such askeşkek,mantı(especially fromKayseri) andgözleme. Food names directly cognate withmantıare also found inChinese(mantouor 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 kebapis less spicy and thicker thanAdana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center aroundrice,vegetables, andbread.
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'sFifty Dishes in Turkish Historyin 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 SultanMehmed II. Following the publication of Ünver's book, subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about theCentral Asianorigins 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, andkaymak,sucuk(optionally spicy Turkish sausage),pastırma,börek,simit,poğaça,açma, fried dough (known aspişi), as well as soups are eaten as a morning meal in Turkey. A specialty for breakfast is calledmenemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also includekuymak(depending on the province the dish is also known asmuhlama, mıhlamaandyağlaş). Another specialty is theBalkan Turkishdishçılbır, also known as Turkish eggs, made with poached eggs and yogurt. Invariably,Turkish teais 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 ormincedmeat), often with or before Turkish pilav,pasta orbulgurpilavaccompanied by a salad orcacık(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 (zeytinyağlıyemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
Fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey. Some traditional Turkish foods, especiallyköfte,döner,kokoreç,kumpir,midye tava,börekandgözleme, are often served as fast food in Turkey. Eating out has always been common in large commercial cities.Esnaf lokantası(meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices.
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.Menemenandçılbırare typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who likehelvafor 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,chickpeasandtomatoes. Average per person per year beef consumption is 15 kilograms (33 lb).Nuts, especiallypistachios,chestnuts,almonds,hazelnuts, andwalnuts, 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 indessertssuch asbaklava.Tahiniis a common sauce from sesame seeds sold both pre-packaged or in bulk on tap.Semolinaflour is used to make a cake calledrevaniandirmik helvasi.
Olivesare also common on various breakfasts and meze tables frequently.Beyaz peynirandyoğurtare part of many dishes includingbörek,manti,kebabandcacık.
Butterormargarine,olive oil,sunflower oil,canola oil, andcorn oilare widely used for cooking.Sesame,hazelnut,peanutandwalnutoils are used as well.Kuyruk yağı(tail fatofsheep) 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,figsandquincesalong with many kinds ofcitrusare the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example,komposto(compote) orhoşaf(from Persiankhosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav.Dolmaandpilavusually contain currants or raisins.Etliyaprak sarma(vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.Turkish dessertsdo not normally contain fresh fruit, but may contain dried varieties.
The main use of meat in cooking remains the combination of ground meat andvegetable, with names such askıymalıfasulye(beans with ground meat) orkıymalı ıspanak(spinach with ground meat, which is sometimes served withyoğurt).
Alternatively, in coastal towns cheap fish such assardalya(sardines) orhamsi(anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fedlambs, 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.
Kebabrefers 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.
Yoğurtis an important element in Turkish cuisine.In fact, the English word yogurt or yoghurt derives from the Turkish wordyoğurt. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat, etc.),mezeand a specialty calledmantı(folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten withpilavor bread. A thicker, higher-fat variety,süzme yoğurtor "strained yogurt", is made by straining the yoğurt curds from thewhey. 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 producesmany varieties of cheese, mostly fromsheep'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.
A Turkish meal usually starts with a thinsoup(çorba). Soups are usually named after their main ingredient, the most common types being mercimek (lentil) çorbası, yogurt, andwheat(often mashed) calledtarhanaçorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such asİşkembe soupandpaçaçorbası, 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:
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 metalsačandoklava(the Turkish rod-style rolling pin) enabled the invention of the layered dough style used inbörek(especially inSu Böreği, or 'water pastry', a salty baklava-like pastry with cheese filling),güllaçandbaklava.
Börekis the general name for salty pastries made withyufka(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 asTatar böreği) is fried and stuffed with minced meat.Kol böreğiis another well-known type ofbörekthat takes its name from its shape, as do fincan (coffee cup),muska(talisman),Gül böreği(rose) orSigara böreği(cigarette). Other traditional TurkishböreksincludeTalaş böreği(phyllo dough filled with vegetables and diced meat),Puf böreği.Laz böreğiis a sweet type ofbörek, widespread in theBlack Sea Region.
Pogačais the label name for dough based salty pastries. Likewiseçörekis another label name used for both sweet and salty pastries.
Gözlemeis a food typical in rural areas, made oflavashbread 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 (traditionallysač).
Katmeris another traditional rolled-out dough. It can be salty or sweet according to the filling. Katmer withpistachioandkaymakis a sweet food and one of the most popular breakfast items inGaziantep.
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),kasharcheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk,pastirmaor/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
Açmais 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 vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such asspinach,leek,cauliflower,artichoke,cabbage,celery,eggplant, green and redbell peppers,string beanandsunchokes. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes ortomato 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 Turkishsulu 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.
Dolmais 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, orzucchini/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.
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.
İmam bayıldıis a version ofkarnıyarıkwith no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin (Levant region) isbaba ghanoush(also called abugannush) - a puree of smoked eggplants withtahinisauce.
Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.
Mücveris prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.
Pilavcan be served either as a side dish or main dish butbulgur pilavı(pilav made of boiled and pounded wheat –bulgur) is also widely eaten. The dishes made withkuru 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.
Legumesare actively used, especiallykidney beans,chickpeas,fava beans, red and greenlentils.
Turşuis 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 ofturşuis 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.
Mezeis 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 fromolive, maturekaşarkashar cheese, white cheese, various mixed picklesturşu, frequently eaten Turkish mezes include:
Dolmais averbal nounof theTurkishverbdolmak'to be stuffed (or filled)', and means simply 'stuffed thing'.Sarma is also averbal nounof theTurkishverbsarmak'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 assarma, which means "wrapping" in Turkish.Dried fruitsuch as blackcurrant, raisins, figs or cherries, and cinnamon and allspice used to be added into the mixture to sweetenzeytinyağlı dolmain 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 wordsarmais also used for some types of desserts, such asfıstık sarma(wrapped pistachio).
Melondolma along withquinceorappledolma 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 is prepared. Although it is not possible to give an exhaustive list of dolma recipes,courgette("kabak"),aubergine("patlıcan"),tomato("domates"),pumpkin("balkabağı"),pepper("biber"),cabbage("lahana") (black or white cabbage),chard("pazı"), andmussel("midye") dolma constitute the most common types. Instead of dried cherries in the Palace Cuisine, currants are usually added to the filling of dolma cooked in olive oil. A different type of dolma ismumbardolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture.
Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by thebuğulama(poaching) method.Buğulamais fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The termpilâkiis 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 ofsea basscooked inchardleaves. In fish restaurants, it is possible to find other fancy fish varieties likebalık dolma(stuffed fish),balık iskender(inspired byİskender kebap), fishballs or fish en papillote.Fish soupprepared with vegetables, onion and flour is common in coastal towns and cities. InIstanbul'sEminönüand other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey,troutalabalıkis common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and friedkalamar(squid) withtaratorsauce.
Popular sea fish in Turkey include:
Cuisine in the late Ottoman Empirewas heavily influenced byalafrangastyle 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 ofWesternization. This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of theTürk Kadınlar Tatlı Kitabı(Turkish Women's Book of Desserts) which had recipes for Western stylesponge cake(pandispanya),mille feuille,petit beurreand other western desserts. The revised edition published in 1966 devoted far more attention to traditionalconfectionerylikeşekerpare,baklavaandhelva.
One of the world-renowned desserts of Turkish cuisine isbaklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which includeşöbiyet,bülbül yuvası,saray sarması,sütlü nuriye, andburma.
Kadayıfis a common Turkish dessert that employs shredded yufka. There are different types of kadayıf: tel (wire) orburma(wring) kadayıf, both of which can be prepared with either walnuts or pistachios.
Although carrying the label "kadayıf",ekmek kadayıfıis totally different from "tel kadayıf".Künefeandekmek kadayıfıare rich in syrup and butter, and are usually served withkaymak(clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Katmeris made as a dessert with kaymak (clotted cream,) and like many other delicacies fromGaziantepandKilis, is also filled and topped with pistachios.
Among milk-based desserts, the most popular ones aremuhallebi,su muhallebisi,sütlaç(rice pudding),keşkül,kazandibi(meaning the bottom of "kazan" because of its burnt surface), andtavuk 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 ishaytalı, 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(its ingredients are raw cow's milk, butter, flour and sugar. it is cooked by frying the top in an oven at 250 °C. Is popular inBursa)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.
Güllaçis 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.
Aşurecan 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 onNoah's Arkand 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) andarmut 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 andkaymakortahini.
Homemade cookies/biscuits are commonly called "kurabiye" in Turkish. The most common types areacıbadem kurabiyesi(prepared only with eggs, sugar and almonds),un kurabiyesi(flour kurabiye) and cevizli kurabiye (kurabiye with walnuts). Another dough based dessert isay çöreği.
Tahin-pekmezis a traditional combination especially in rural areas. Tahin issesame pasteandpekmezis 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 asChurchkhelain Circassian region) andpestil(fruit leather) are among other common sweets.
Marzipan(badem ezmesi) is another common confection in Turkey.
Another jelly like Turkish sweet ismacun.Mesir macunuofManisa/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 ofmacunandsherbet.
There are also several types of ice creams based onsaleppowder orcorn starchwithrose watersuch asdondurma(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 teaorTurkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts.
Although the majority of Turks profess the Islamic religion,alcoholic beveragesare as widely available as anywhere.Rakı(pronounced [ɾaˈkɯ]) is the most popular alcoholic drink in Turkey.
There are a few local brands oflagersuch asBomonti, Marmara 34 andEfes Pilsenand a small selection of international beers that are produced in Turkey such as Skol,Beck's,Miller,Foster's,CarlsbergandTuborg. In Turkey,craft beersbecame popular in present-day;Gara Guzu,Feliz Kulpa,PabloandGrafare some Turkish craft beer brands
There are a variety of localwinesproduced by Turkish brands such asSevilen,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,muscatandsemillion; 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/Cappadociaregion –Nevşehir), the Aegean coast (SelçukandBozcaada(an island in the Aegean Sea)).
At breakfast and all day long Turkish people drinkblack 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 tolassi. It may be served with salt, according to taste.
Şalgam suyu(mild or spicy fermentedblack carrotjuice) is another important non-alcoholic beverage that is usually combined with kebabs or served together withrakı.
Bozais a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes withleblebi).
Sahlepis 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 calledçilekli limonata.
Sherbet(Turkishşerbet,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 şerbetiis 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 andpilav(pilaf).