Ethnic cuisine in Turkey

the Turkish cuisine inherently typically Mediterranean, that is not hardly differs from Greek, Bulgarian, Armenian or Georgian. But nevertheless at it there is stronger Asian tincture. The meal in Turkey is divided into appetizers (meze), the basic dish and every possible desserts. With meze begin a meal. They can be both hot, and cold. The composition meze includes salads, olive berries, marinaded vegetables, acute cheese, funguses, anchovies or of a sardine. In the winter Turks eat soup-chorbu from lentil, tomatoes or of other vegetables. In the summer prefer a cold soup dzhadzhik - okroshka from ajrana (stems of a sour-milk product), cucumbers, spicy grasses and garlic more. Ajran, bred by mineral water - a drink tasty and satisfying thirst. Liked food a Turk - borek, the small fried patties filled usually with curds or soft acute cheese.

In ancient times Turks were nomads-cattlemen and in their kitchen assemblage of dishes from mutton and beef, and also auks. These are every possible variety of shish kebabs, tens aspects kebab (items from rublenogo or of small cut meat with spices) and kjufte (items from ground meat).

It is impossible to present a Turkish cuisine without dolmy, and it not only a stuffed cabbage from grape leaves with vegetable or a mincemeat, but also stuffed tomatoes, a quince, vegetable marrows, eggplants. The seas surrounding Turkey abound with fish and marine fowl that was reflected and in national kitchen. Gifts of the seas, as well as all over the world, in Turkey are a little bit more expensive than dishes from meat, but it is necessary to consider, that at restaurants of Istanbul in the menu dish cost, and the price for kg of fish is underlined not. The client himself chooses the big fish and pays depending on its weight. Usually the restaurant bill includes also the service price. But if at the client does not remain senses of offence for establishment, it is accepted to abandon 10 more % on tea. As the prices at restaurants are low, hardly it is possible to find a place where the dinner will manage more expensively fifty dollars. Usually for three-five dollars it is possible to eat well together, and even three together.