Car Rent in Bafra

The geographic position and hot climate have certainly shaped the recipes and serving methods of many Turkish dishes. It is not hard to notice the influence of Arabian cuisine in the rich choice of spices used and in the sweetness and a special flavor of local desserts. Many dishes are cooked on the open fire right before serving. Local chefs do not overuse spices – they only add them to enhance the original taste of ingredients. Local cuisine is very diverse thanks to the richness of the country’s lands and coastal waters. Religion has also imposed some restrictions on the choice of products – pork is not consumed here, but locals like and eat lamb, vegetables, and seafood.

All kinds of Kebabs, Pilaf, Dolma, Borek, Gozleme, multiple unique types of cheese, and, of course, various pastries (Baklava, Locum, Pismaniye) are very popular with both locals and tourists. Vegetable salads dressed with yogurt occupy a special place in the national cuisine. Bread is essential in Turkey. It is consumed only while it is fresh, and every region of the country bakes its own bread in accordance with special recipes. Finally, it would be a mistake to fail to mention gorgeous Turkish coffee, but local people also drink very sweet tea and doogh. If you want to try local alcohol, start with Raki. This is anise vodka that is distilled to roughly 70% abv, so it is traditionally diluted with water before drinking. Whether it is a festive meal or an ordinary breakfast, Turkish people like having many dishes on the table. A mere lunch can easily turn into a ritual with serving and talking playing a very important role. Here are some of the most popular dishes in Turkey.
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