The expansive cuisine of Turkey goes way beyond kebabs. Turkish cuisine is largely the heritage of Ottoman cuisine, a mixture of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. As Turkey it such a large country, obviously its cuisine varies across the region. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region is characterised by the lighter use of spices, a preference for rice over bulgur. The cuisine of the Black Sea Region uses fish and maize extensively. The cuisine of the southeast -Urfa, Gaziantep and Adana- is famous for its variety of kebabs, as well as well known over the world desserts such as baklava and kufene. This blog covers places like Antalya, Ani, Amasaya, Agdamar ad Adara, worth visiting for their historical and culinary experiences.