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Variety in Turkish Cuisine

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The wide range of Turkish cuisine can be attributed to the geographical differentiation of the regions with its varying landscapes and climactic conditions. The environment of each region nurtures different products like meat, fish, grains or fruits and vegetables.

The eastern highlands of Turkey has long cold winters favoring livestock farming. Foodstuff like yogurt, butter, honey, meat and cereals are produced here. The sultan of Seljuk, Sultan Alaudin Keyhubad, started a tradition of giving large feasts, which is still alive in the capital of Konya. The food here is a lavish spread of kebabs, boreks, meat and vegetable dishes and helva desserts.

Fruits and vegetables are generally grown in the west where the climate is warmer. Along the Black Sea Coast, you will find hazel nuts, corn and tea. As it is inhabited mostly by fishermen, fish is in abundance here - specially `Hamsi` the Turkish delicacy.

The southeastern part of Turkey is a hot desert region. The food there consists of spicy hot kebabs and sweet pastries as the spice helps to delay spoilage of food. The Marmara region has a temperate climate that favors fruits, vegetables and delicately flavored meat.


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