Travelogue

Turkish Travels III

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.

DSC_0324 DSC_0346DSC_0363 DSC_0371 DSC_0368DSC_0505 DSC_0487DSC_0526 DSC_0538DSC_0549 DSC_0545DSC_1818 DSC_1802DSC_1933 DSC_2015DSC_6026 DSC_6022DSC_6043 DSC_8527