is one of the renowned three cuisines of the world.  The richness of Turkish cuisine is due to several factors; the variety of products offered by the lands of Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Seljuk and Ottoman empires have all played a part in shaping the character of the Turkish culinary culture.  

The Ottoman tables bore an incredible wealth in hot and cold vegetable dishes. Beans to the list, followed by eggplants with its more than 40 varieties. Tomatoes, bell peppers, cabbage, okra, squash, marshmallow, artichoke, carrot, spinach, cauliflower, celery, asparagus, purslane, artichoke, leek, and many more.

Red meats like mutton, lamb and veal, white ones like fish and fowl were the building blocks of the homemade meals. Some of these meats, seasoned with tomato paste, onions and garlic, were cooked for a long time over a slow fire while the kebabs and meatballs were prepared in pans or grills and consumed together with pastes of local vegetables, pickles, green salads and yoghurt. Eggplant salad, fried potatoes, shish kebab and swirling kebab were definitely brought to the table together with tomatoes and peppers. 

The main items eaten at breakfast are generally cheese, olives, bread, eggs and jam. At breakfast, where the main beverage is tea, different types of cheese, sausage, tomato, cucumber, pepper and other regional foods may be eaten.  

There are three different types of sweets: pastries, milked custards and fruit desserts plus the baklava. Basic ingredients of the latter were the wafer-thin leaves of dough, butter, sugar and honey together with cream and any of the crushed hazelnuts, walnuts or pistachios. 

No matter which meal was involved, coffee constituted an indispensable finish. It had a certain importance also in the daily life and had their own anecdotes, expressions and traditions. Coffee fad, coffee peddlar, divination in coffee dregs, coffee cup and the dicton of “one cup of coffee entails forty years of affinity.”   The types of coffee are bitter, sweet, medium-sugared-quasi-sugared. 

Turkey is one of the largest olive oil producer countries in the world. During the tour itinerary, we will see many olive trees along the Aegean Sea shores in Western Turkey. We will visit an olive oil factory, pick olives from trees and watch the whole process of obtaining the olive oil out of the colleceted olives. Olive oil is being kept in bottles for two months before usage, but we will be able to taste our olive’s oil with a piece of fresh bread on site. 

PIDE (Turkish Pizza)
We will watch the whole process of making “Pide”, the Turkish pizza and taste it on site. There are several fillings for every taste; ground meat, spinach, cheese, mushrooms and eggs.


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