Turkish cuisine has been refined over centuries of experience and with the diversity and simplicity of the recipes along with the pure quality guarantee a quality meal.

Cuisine in Turkey generally is not homogenous, speciality dishes vary depending on the region. Aside from many of the common Turkish dishes which can be found almost anywhere within the country there are many regional-specific specialities. The Black Sea region of Turkey bases most of its cuisine on corn and hamsi (anchovy). The south-eastern regions of Urfa, Antep and Adana on the other hand are famous for Kebabs, mezes and dough based desserts including künefe, baklava and kadayif. In the Mediterranean regions of the Aegean and Marmara you will find food that is rich in vegetables, herbs and fish, very common Mediterranean fare. Many of the special local dishes are named using the region or town they are from and show different characteristics. For example the difference between Urfa Kebabs and Adana Kebabs is the use of garlic rather than onion and the level of hot peppers that are used as well. If you travel to the central Anatolia region of Turkey you will find the specialities are largely pasta-based, such as Kashkak or manti.

Kebabs are widely eaten throughout Turkey and now across much of Europe as well. These are dishes of marinated meat, mostly lamb, either stewed or grilled. Pieces of lamb threaded on to a skewer and grilled over hot coals form the famous shish kebab and doner kebab is a roll of lamb on a large skewer turning over a hot grill. Alanazik, Sac Kavurma, Tandir and Kofte are also varieties of typical Turkish meat dishes.

Another fantastic speciality is Pilav, a rice dish which is pretty difficult to cook for the inexperienced. In the Black Sea region a Pilav speciality is called Hamsili Pilav which uses fish in addition to the rice. Aubergines are widely used in Turkish cuisine with dishes such as Karniyarik, hünkarbegendi, patlican salatasi (eggplant salad) and patlican dolmasi (stuffed eggplants). Aubergines are also cooked with garlic, onions and tomatoes and served cold to make imam bayildi.