Turkish cuisine (Turkish: Türk mutfa) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, Egyptian cuisine, Greek cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as yogurt and past?rma), creating a vast array of specialities.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter 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, Ad?yaman and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, ?öbiyet, kaday?f, 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 ke?kek, mant? (especially from Kayseri) and gözleme. Food names directly cognate with mant? are found also in Chinese (mantou or steamed bun) and Korean cuisine (mandu). In fact, origin of Turkish mant? comes from Chinese mantou.
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.
Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese (beyaz peynir, ka?ar, etc.), butter, olives, eggs, muhammara, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (a spicy Turkish food similar to sausages), past?rma, börek, simit, po?aça, fried dough (known as pi?i), 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, m?hlama and ya?la?). Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvalt?, 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 grounded meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before rice, pasta or bulgur pilav accompanied by a salad or cac?k (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 (zeytinya?l? yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, kumpir, midye tava, börek and gözleme, are often served as fast food in Turkey. Eating out has always been common in large commercial cities.Esnaf lokantas? (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 eggplant (aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and ç?lb?r 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 one.
Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. 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. Semolina flour is used to make a cake called revani and irmik helvasi.
|Allspice||Yenibahar or Dolma bahar||Dolma, vegetables, pilav, fish, köfte|||
|Anise||Anason||Peksimet, rak?, used to season nut and dried fruit mixtures in both sweet and savory dishes|||
|Black pepper||Kara biber||egg dishes, meat dishes, Laz böre?i|||
|Cardamom||Kakule||Rarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it with vanilla and rosewater|||
|Cinnamon||Tarç?n||desserts, pastries, salep, boza, iç pilav, fish, lamb, vegetables, tomato sauces, milk puddings, desserts|||
|Clove||Karanfil||fruit compotes, spiced black tea, meat casseroles, sweets, breads, pastries|||
|Coriander||Ki?ni?||Extremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia|||
|Cumin||Kimyon||kofta spice, pastirma|||
|Fenugreek||Çemen otu||Vegetables, fish, breads, pastirma|||
|Haspir||Yalanc? safran (Fake saffron)||Used primarily in the regional cuisine of Gaziantep to give yogurt soups a saffron-like tint|||
|Isot||Urfa biberi||Çi? köfte,|||
|Mastic||Sak?z||Used in milk desserts, ice creams, Turkish delight|||
|Nigella seeds||Çörek otu||savory pastries, homemade cheese
can be mixed with coriander, cumin and haspir to make a spice for fish
|Red pepper||k?rm?z? biber', pul biber||garnish for soups, manti, Adana kebab|||
|Rose water||Gül suyu,||Su muhallebisi, güllaç, a?ure|||
|Poppy seeds||Ha?ha?||bread, rolls, meat, fish, light sauces and yogurt dressings|||
|Salep||Salep||A winter beverage made with milk and sugar|||
|Sesame seeds||Susam||Simit, tahini, helva|||
|Sumac||Sumak||Juice from sumac berries can be used in a marinade for fish or chicken
Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, dried thyme and roasted sesame seeds is used with grilled meats.
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 ya (tail fat of sheep) is sometimes used in kebabs and meat dishes.
The rich and 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, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, komposto (compote) or ho?af (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.
Eggplant (Turkish: patl?can) has a special place in the Turkish cuisine.
In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayram? (Eid ul-Adha) as etli pilav (pilav with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed.
The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as k?ymal? fasulye (beans with ground meat) or k?ymal? ?spanak (spinach with ground meat, which is sometimes served with yo?urt).
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.
Yo?urt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yo?urt. Yo?urt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mant? (folded triangles of dough containing minced meat). In villages, yo?urt is regularly eaten with pilav or bread. A thicker, higher-fat variety, süzme yo?urt or "strained yogurt", is made by straining the yo?urt curds from the whey. One of the most common Turkish drinks, ayran, is made from yo?urt. Also, yo?urt is often used in the preparation of cakes, some soups and pastries.
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.
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) çorbas?, yogurt, or wheat (often mashed) called tarhana çorbas?. Delicacy soups are the ones that are usually not the part of the daily diet, such as kembe soup and paça çorbas?, 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 metal sac and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in su böre?i, 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 böre?i, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çi? börek (also known as Tatar böre?i) is fried and stuffed with minced meat. Kol böre?i is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böre?i (rose) or Sigara böre?i (cigarette). Other traditional Turkish böreks include Tala? böre?i (phyllo dough filled with vegetables and diced meat), Puf böre?i. Laz böre?i is a sweet type of börek, widespread in the Black Sea region.
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 sac).
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, past?rma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
Açma is a soft bread 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.
|Sade pilav||Plain rice pilav is often the primary side dish to any meal. It is made by sauteing rice with butter until lightly toasted and simmering with water or stock.|
|Domatesli pilav||tomato pilaf|
|Etli pilav||rice containing meat pieces|
|Nohutlu pilav||rice cooked with chickpeas|
|?ç pilav||rice with liver slices, currants, peanuts, chestnut, cinnamon and a variety of herbs|
|Patl?canl? pilav||rice with eggplant|
|Özbek pilav?||Uzbek pilaf||rice with lamb, onion, tomato, carrot|
|Acem pilav?||Persian pilaf||rice with lamb, cooked in meat broth with pistachios, cinnamon, etc.|
|Bulgur pilav?||a cereal food generally made of durum wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (bulgur pilav?) indicates that this is a kind of rice but it is, in fact, wheat.|
|Perde pilav?||rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds|
|Hamsili pilav||spiced rice covered with anchovies, cooked in oven. A speciality from the Black Sea Region.|
|Frik pilav?||rice made of burnt wheat. A speciality from Antioch/Antakya.|
|Mant?||Turkish pasta that consists of folded triangles of dough filled with minced meat, often with minced onions and parsley. It is typically served hot topped with garlic yogurt and melted butter or warmed olive oil, and a range of spices such as oregano, dried mint, ground sumac, and red pepper powder. The combination of meat-filled dough with yogurt differentiates it from other dumplings such as tortellini, ravioli, and Chinese wonton. Mant? is usually eaten as a main dish. Minced chicken and quail meats are also used to prepare mant? in some regions of Turkey.|
|Eri?te||homemade pasta is called eri?te in Turkey. It can be combined with vegetables but it can also be used in soups and rice.|
|Ke?kek||a meat and wheat (or barley) stew|
|Kuskus||the Turkish version of couscous, which can be served with any meat dish or stew|
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 jerusalem artichoke. 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 (zeytinya?l?lar) 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 dolmas?), eggplants, tomatoes, or zucchini/courgettes (kabak dolmas?), vine leaves (yaprak dolmas?). 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 dolmas?) 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 köfte, 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 yo?urt 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 pilav? (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.
Tur?u 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 tur?u is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables.
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.
Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. Sarma is also verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma has a special place in Turkish Cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is only vegan recipe it should only have olive oil rice or bulgur and some nuts and raisins inside especially blackcurrant.
Zeytinya?l? yaprak sarmas? (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 blackcurant; raisins, figs or cherries and cinnamon and allspice used to be added into the mixture to sweeten zeytinya?l? 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 f?st?k sarma (wrapped pistachio).
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 is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette ("kabak"), aubergine ("patl?can"), tomato ("domates"), pumpkin ("balkaba"), pepper ("biber"), cabbage ("lahana") (black or white cabbage), chard ("paz?") and mussel ("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 is mumbar dolmas?, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture.
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 which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the bu?ulama (poaching) method. Bu?ulama 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. Paz?da 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 bal?k dolma (stuffed fish), bal?k iskender (inspired by ?skender 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 alabal?k 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:
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 ?öbiyet, bülbül yuvas?, saray sarmas?, sütlü nuriye, and sar? burma.
Kadaif ('Kaday?f') is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel (wire) or Burma (wring) kaday?f, both of which can be prepared with either walnuts or pistachios.
Although carrying the label "kaday?f", ekmek kaday?f? is totally different from "tel kaday?f". Künefe and ekmek kaday?f? are rich in syrup and butter, and are usually served with kaymak (clotted/scrambled butter). Künefe contains wire kaday?f with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (rice pudding), ke?kül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk gö?sü (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 haytal?, which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.
Helva (halva): un helvas? (flour helva is usually cooked after someone has died), irmik helvas? (cooked with semolina and pine nuts), yaz helvas? (made from walnut or almond), tahin helvas? (crushed sesame seeds), kos helva, pi?maniye (floss halva).
Other popular desserts include; Revani (with semolina and starch), ?ekerpare, kalburabasma, dilber duda, vezir parma, han?m göbe?i, kemalpa?a, tulumba, zerde, hö?merim, paluze, irmik tatl?s?/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.
A?ure 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 a?ure especially during the month of Muharrem.
Some traditional Turkish desserts are fruit-based: ayva tatl?s? (quince), incir tatl?s? (fig), kabak tatl?s? (pumpkin), elma tatl?s? (apple) and armut tatl?s? (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.
Homemade cookies/biscuits are commonly called kurabiye in Turkish. The most common types are ac?badem kurabiyesi (prepared only with eggs, sugar and almonds), un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnuts). Another dough based dessert is ay çöre?i.
Marzipan badem ezmesi or f?st?k ezmesi (made of ground pistachios) is another common confection in Turkey.
Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/?zmir (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 Topkap? under the control of the chief doctor "hekimba" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.
Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.
Kaymak (clotted cream-butter) is often served with desserts to cut through their sweetness.
This section does not cite any sources. (May 2017) (Learn how and when to remove this template message)
There are a few local brands of lager such as Bomonti, Marmara34 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, Kavakl?dere, 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, Adakaras?, Papazkaras?, Semillion, Kuntra, Gamay, Cinsault; in the Aegean Region, Carignane, Çalkaras?, Merlot, Cabernet Sauvignon, Alicante Bouschet; in the Black Sea Region and the eastern part of the country, Öküzgözü, Bo?azkere; in Central Anatolia, Kalecik Karas?, Papazkaras?, Dimrit; in the Mediterranean Region, Sergi Karas?, Dimrit. As for white wine, the grapes can be listed as follows; in the Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yap?ncak; in the Aegean Region, muscat and semillion; in the Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede (for further info [permanent dead link] [permanent dead link]). 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 - Nev?ehir), 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's a mix of yogurt and water, similar to lassi. It may be served with salt, according to taste.
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 ç?lekl? l?monata.
Sherbet (Turkish ?erbet, pronounced [?e?'bet]) 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.