Yogurt’s story in Turkey dates back over 4,000 years, with nomadic Turkic tribes fermenting milk in animal skins. The word “yogurt” itself comes from the Turkish yoğurmak, meaning “to knead” or “thicken.” Historical records from the 11th-century Seljuk Empire describe yogurt as a battlefield staple for its longevity and gut-healing properties. In Ottoman palaces, yogurt was…
Read more
Olive oil has been a cornerstone of Anatolian culture for over 2,500 years. Ancient Greeks and Romans cultivated olive trees along Turkey’s Aegean coast, and today, regions like Ayvalık and Edremit remain hubs for premium oil production. Did you know Turkey ranks among the top five olive oil producers globally? Yet, many of its small-scale…
Read more
This iconic sweet, known as Lokum in Turkey, wasn’t just a treat—it was a diplomatic tool for Ottoman sultans. Today, making it at home feels almost magical, but mastering its silky texture requires patience and a few tricks. As the www.turkishrestaurant.ae editorial team, we’ve partnered with veteran şekerleme (confectionery) masters in Istanbul to bring you this guide. Let’s unravel the mystery.…
Read more
Ever wondered why a single bite of Istanbul’s street food feels like a time machine?This city’s sidewalks hum with sizzling grills, simit sellers’ calls, and the caramelized scent of roasting chestnuts. As the www.turkishrestaurant.ae editor, we’ve wandered narrow alleys and bustling piers to map Istanbul’s most iconic street bites. Forget Michelin stars—here, authenticity reigns supreme. Simit: The…
Read more
Discover how the Mediterranean diet thrives in Turkish cuisine—unlock heart-healthy secrets, longevity tips, and vibrant flavors rooted in Aegean traditions.Ever wondered why a simple Turkish meal leaves you feeling both satisfied and energized? The answer lies in a 4,000-year-old culinary legacy that’s now globally celebrated as the Mediterranean diet. Let’s explore how Türkiye’s meze culture, olive oil…
Read more
If you’ve ever strolled through the streets of Samsun or Şanlıurfa, you’ve likely caught the aroma. That warm, toasted scent drifting from small bakeries isn’t just any bread—it’s Turkish pide. Not to be confused with pizza, although it vaguely resembles one, pide stands on its own. Each region in Türkiye boasts a version of this…
Read more
Nestled between lush green mountains and the turbulent waters of the Karadeniz, this region thrives on simplicity and freshness. Anchovies (hamsi) reign supreme, transformed into over 40 dishes—from bread to desserts. Wild herbs like karalahana (collard greens) star in soups and stews, while cornbread replaces wheat as a staple. A little-known fact? The annual Hamsi Festival in Rize celebrates…
Read more
Did you know Turkish cuisine boasts over 200 vegetarian dishes rooted in centuries-old traditions? While kebabs often steal the spotlight, dishes like mercimek köftesi (spiced lentil patties) and imam bayıldı (stuffed eggplant) have nourished generations without a speck of meat. Whether you’re wandering Istanbul’s spice-scented bazaars or dining at a Dubai eatery, vegetarian Turkish food is a journey of…
Read more
Did you know that Turkey’s dessert tradition stretches far beyond baklava, offering a kaleidoscope of flavors shaped by centuries of cultural exchange? Let’s dive into this sugary universe where milk, nuts, and fruits dance together in harmony. Milk-Based Marvels: A Creamy Journey Through Time Turkish cuisine boasts a rich array of milk-based desserts, often lighter…
Read more
You’ve just arrived in Istanbul, and before you can even ask for directions, a tiny tulip-shaped glass of steaming tea appears in your hand. Down the cobblestone streets, the aroma of freshly ground coffee beans lures you into a centuries-old café. Why do these two beverages hold such sacred status in Turkish culture? Let’s unravel…
Read more
