Turkish Food

Turkish Food posts cover the regional cooking of Turkey from the Black Sea coast down to the Mediterranean. Articles look at the meze tradition, the Adana and Urfa kebab styles named after the cities that produced them, the difference between a true Iskender from Bursa and a tourist version, the seafood meze of Istanbul, the long bread tradition that includes pide, simit and lavash, the pastry side from boregi to baklava, the role of tea served in small tulip glasses and the slow-poured Turkish coffee. There are also notes on regional dishes from Hatay and Gaziantep.