تجربهها
Discover Local Delicacies
Food is a direct route to experiencing a country’s past, present and future. Turkish cuisine is astonishingly rich and diverse, just like the country itself, ranging from local cheese varieties and wild Aegean herbs to artisanal breakfast products, street food, soups, olive oils, mezes, world-renowned kebabs, and desserts galore for those visitors with a sweet tooth. In the footsteps of ancient food routes that offer different flavors in every region of Türkiye, you can discover endless, centuries-old original dishes and culinary traditions that have been transferred through families and across the generations.
Support local and small-scale producers by exploring Türkiye’s rich culinary heritage!
Ezine Cheese in Çanakkale
While in Western diets, "feta cheese" tends to have a standard flavour, white cheeses come in a wide variety of flavours in Türkiye. They can be made from either cow, sheep or goat milk and can be a hard, or soft, and can be from whole milk or half. It's an absolute staple of the traditional Turkish breakfast, but it's a fairly regular component of dinners as well and is often eaten as a meze by itself, or is consumed in the summer months with watermelon or melons.
Ciğer (Liver) Tava in Edirne
It is one of the most popular dishes of Edirne cuisine. It is prepared by frying the finely cut liver in sunflower oil produced in Edirne. Red peppers, also unique to Edirne, are fried and served together. There are many restaurants in Edirne where you can taste Edirne liver.
Höşmerim in Balikesir
Höşmerim is a simple Turkish dessert made with roasted semolina, milk, water, sugar, and dil peyniri (an unsalted cheese), praised for its good melting properties, although any type of fresh unsalted cheese can be used.
