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| - A traditional Turkish family has three main meals (beakfast, lunch and dinner) with snack times (afternoon tea, etc). A Turkish breakfast consists of bread, white cheese, olives, butter, eggs, marmalade or honey. tomato, cucumber and green pepper are served especially during spring and summer for breakfast. Generally adults drink tea, and children drink milk at the breakfast. Recently, due to the Western influence, instant coffee and cereals are also have their places at the breakfast table. Lunch and dinner have simillar courses, how ever dinner is the main meal of the day for the family. Traditional Turkish cuisine includes meze, a tray or table of small dishes including stuffed vine leaves, salads, and a variety of other items, as well as shish kebab grilled on a skewer. rice pilaf is very common, and bread and soups are important parts of the diet. Fish is fairly plentiful along the Bosporus and the coast, but tends to be expensive. The most important ingredients are tomato paste and oil. oil choice changes according to the region. At the Eegean region olive oil has an important role, and butter is very common at East and South regions. Meat is a common ingredient and it is often grilled. Turkish desserts include baklava (a dessert of syrup and pastry), kadayif (kataifi) and muhallebi (milk pudding). Turkish coffee (kahve), a thick brew served in small cups, is served with nearly every meal. Other Turkish cuisines are: almodrote de berengena (Turkish Eggplant flan), apple tea, arnavut cigeri (Lamb's liver with red peppers, aubergine dolmas, aubergine pilaf in olive oil, aubergine salad (Turkish patlican salatasi), aubergine, ayran yogurt shake, baked spinach rolls, baklava, baklava with cream filling (muhallebili baklava), basbousa bil laban zabadi (basbousa with yogurt), basbousa bil loz (basbousa with almonds), bell pepper dolmas in olive oil, bread with tahini and syrup, bulgur pilaf, kavurma fashion, bureck, caramelized onions with eggs and carrot puree. Turkey is classed as being part of two continents; Asia and Europe. Turkey’s climate varies from high temperatures to low, which is why many types of vegetables and fruits can be cultivated. In the north side of Turkey, tea is cultivated and the south side chili peppers. Because of the Turkish Islamic traditions, Pork meat consumption is forbidden, which is why Lamb, fish and Chicken meat are the main ingredients in Turkish meat dishes. During the Ottoman Empire’s existence Turkish cuisine expanded the most. Some Turkish culinary habits such as using sweet spices or even fruits as ingredients in meat dishes were borrowed from the north African cuisine. In the eastern part of Turkey, honey and cereals are produced. Nowadays, rice and Wheat are still being used as main ingredients for the consistent meals. Usually eggs, cheese or jam are composing the Turkish breakfast. Salads and soups are served at lunch time and the last meal of the day, dinner, is the most consistent. The Turkish pilav is the most popular dish, made of rice or cracked wheat with fish, Chicken, Lamb meat, or with vegetables. The Turkish aubergine pilaf, named "patlicanli pilav" is a delicious, healthy and consistent dish. The main ingredients for the Turkish aubergine pilav are: rice, aubergines, olive oil, onions, pine nuts, tomatoes, currants, Sugar, cinnamon and pepper. The aubergines are first cut horizontally and fried. rice is fried in a little oil and cooked in hot water afterwards. Other ingredients are also mixed after the water is added. The Turkish pilav is served hot. Another traditional dish is the Turkish Swordfish skewers, named "kilic sis." The main ingredients for this hot dish are: Swordfish cut into cubes, lemon juice, olive oil, salt, bay leaves, fresh parsley and cayenne pepper. The Turkish delight, "rahat lokum," is known as the most popular Turkish dessert. It is made of lemon and orange juice, caster sugar, powdered gelatin, cornflower, icing gelatin, rose flower water and food coloring. In Turkish cuisine, most dishes are prepared not in the oven but on top of the stove. The fruits are consumed fresh during the spring and summer and dried during winter, being also cooked in various ways.
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