Travel Reference
In-Depth Information
Eating Through the Day
Breakfast
Typical Turkish
kahvaltı
(breakfast), served at every hotel, consists of white bread, jam or
honey, black olives, slices of cucumber and tomato, hard-boiled eggs,
beyaz peynir
(salty
white cheese made from ewe's or goat's milk) and sweetened black çay.
Menemen
(scrambled eggs with peppers, tomatoes and sometimes cheese) is a hearty breakfast dish.
Lunch
Many locals eat
öğle yemeği
(lunch) in a
lokanta,
where
hazır yemek
(ready-made food) is
kept warm in bains-marie. Point to what you want: you can order one portion
(bir porsiy-
on),
a
yarım
(half)
porsiyon
or a plate with a few different choices - you'll be charged by
the
porsiyon
.
Staples include
çorba
(soup), typically
mercimek
(lentil),
ezo gelin
(red lentil and rice)
and
domates
(tomato), plus a range of meat and vegetable dishes,
pilavs
(rice dishes) and
dolmas
(vegetables stuffed with rice or meat).
Dinner
There are plenty of options for
akşam yemeği
(dinner). In a
meyhane
(Turkish tavern),
customers usually enjoy a selection of mezes followed by a fish main. Go to a
kebapçı
(kebap restaurant) to sample kebaps (meat grilled on a skewer), and a
köfteci
to try
köfte
(meatballs). Both usually serve mezes to start the meal.
Ocakbaşı
(fireside)
kebapçıs
are
the most fun, with patrons sitting around a grill where their meat is cooked. Most
restor-
ans
(restaurants) serve mezes and kebap,
köfte
and fish dishes.
What's on the Menu?
Mezes
Turkey's version of tapas and hors d'oeuvre is a whole eating experience. In
meyhanes
and restaurants, waiters heave around enormous trays or trolleys of cold mezes that cus-
tomers can choose from; hot mezes are usually ordered from the menu. Mezes are usually
vegetable-based, though seafood dishes also feature.
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