Turkish Cuisine is regarded as the third biggest cuisine in the world. In the process of Rome, Byzantine and Ottoman cultures, our cuisine was enriched with the variety arising from minorities and migrations.Turkish cuisine, having a six hundred year splendid flavor inheritance, is considered as the third richest cuisine in the world. It got enriched with immigrant and minority cultures during Roman, Byzantium and Ottoman periods. The soups, dishes, desserts, sorbets, stuffed wine leaves or vegetables, various vegetable dishes with olive oil, pilaws, boreks and delicatessens are known by the whole world. The four seasons experienced in Turkey every year also contribute to this richness.

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Fish and Bread: When it is said Eminönü, one of the first things to occur to one is "fish and bread". It has become a sinqua non symbol of Istanbul, which is prepared in boats drawn up alongside between ferry docks.Fish and bread offered by salesmen in authentic clothes in company with the people having some cheap pleasure forms the typical scene of Eminönü. Tea and Turkish Bagel : A crispy, fragrant Turkish Bagel eaten togehter with a cup of tea at breakfast and in the evening; a taste loved by everybody, both by the poor and rich. Rich Breakfast: Major food for breakfast includes cheese, egg, black or green olive.White cheese,tulum cheese, string cheese,circassian cheese, kaşar cheese and basket cheese are among the most consumed ones in Turkey.Pastry is another alternative for our breakfast table although it has different types such as gözleme,katmer and lavas. Kebab : The Meat meal cooked on fire or in oven is usually called as kebab. It has got a number of variations and made of lamb or veal. Doner: It is one the authentic tastes of Turkish cuisine, which is cooked by rotating the meat bulk on a long skewer against fire. Its type served with yoghurt and melt butter is called Iskender. Roasted corn and chestnuts: Chestnut and corn are the most common street flavors of Turkish cuisine. The corn consumed in summer is substituted by chesnut in winter. On the corners of streets chesnut stoves take the place of corn stalls. Chestnut and corn is either roasted on fire or boiled. Baklava: Baklava is significant pastry dessert included in Turkish cuisine primarily, as well as in Middle Eastern, Balkan and South Asian cuisines. Although its origin is debatable, baklava has its latest form in Ottoman cuisine. Baklava is made of thin pastry phyllos and of grinded walnut, pistachio, nut, Turkish cream put between these according to the region. It is usually sweetened with sugar sorbet.


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