Destination Dalaman

Eating & drinking

Turkish cuisine is internationally renowned and has a rich tradition. The variety of food in Turkey is due to the numerous foreign invaders, who left behind traces of their cooking styles. Influences can be found from the Ottoman period, Iran, Iraq, Egypt and the Balkans. Most dishes are based on fresh fruit and vegetables, grilled meat and various salads, and many are accompanied by yoghurt or sauces.

Although you rarely come across Turkish wines in the Netherlands, Turkey is one of the six largest wine producers in the world. The word ‘wine’ descends from the language of the Hittites, a people that once lived in present-day Turkey. The national drink is raki, an aniseed liqueur that you usually mix with water. After the meal, Turkish coffee (kahve) is drunk from small cups. Turks drink tea (çay) from small glasses throughout the day.

You should try:

• Imam bayildi: stuffed aubergine, served cold
• Yayla çorbasi: Anatolian soup with yoghurt
• Karniyarik: aubergine filled with onion, garlic, tomato and minced meat
• Kiymali sarma: stuffed vine leaves with minced meat
• Keskek: traditional chicken dish
• Kuzu etli bamya: lamb parcels with okra (a vegetable that tastes like a cross between asparagus and aubergine)