Although there is a conflict in Turkish Cuisine as to which dishes are mezes and which are salads..

Eaten on every meal including breakfast, they are warm and misty, to help us in cold winter days.

The most popular seafood is the mussel; dipped in batter and fried served with tarator sauce 

POULTRY

Thyme, mint, mild or hot red paprika, cumin, parsley and bay leaf are the most usual companions to meat

If you happen to stay overnight
in a Turkish village you will
wake up at dawntime by the
scream of a cock

The mild climate of Turkey is suitable to grow very different kinds of fruits and vegetables

VEGETABLES IN OLIVE OIL

BOREKS AND PASTRIES

PILAFS

Creativity in kitchen finds its meaning in stuffed vegetables
in olive oil and in stuffed vine
leaves

It is a sin to throw bread into waste and if it falls down, it is kissed and picked up.

Rice has spread out of China to other cultures, and to the Turkish culture.

The idea stems from the philosopy "who eats sweet,
talks sweet."

In serving meze, variety is more valued than harmony; hot, sweet, salty and sour varieties are in unity. 

Dishes are generally cooked in liquid thereby eliminating the necessityto use sauces.