Kebab is the base of a meat meal. There are 102 ways to make a kebab.

Grape leaves, which can be found canned or fresh, or vegetables, are stuffed with a mixture of minced meat and raw rice, then rolled into a little cigar shape. They are then placed in a large saucepan, sprinkled with water, sometimes pomegranate juice, and a little oil. Then we cook for ten minutes. There is a wide variety of stuffings and vegetables that can be used.

Indeed, Sarma are prepared with minced meat, onions, tomatoes, rice and spices, all wrapped in a vine leaf. This specialty rich in flavors offers the inhabitants of Turkey a great choice of preparation and variations. It is not possible to list all Sarma recipes. However, the most stuffed vegetables in Turkish cuisine are the grape leaf, zucchini, eggplant, pepper, cabbage and pumpkin. If sarma (or dolma) contains minced meat, it is served with yoghurt, dried mint, red pepper and oïl.

In a mid-15th century Turkish recipe, the mantı are stuffed with crushed lamb meat and crushed chickpeas, steamed and served with a yoghurt sauce, and crushed garlic is added. we dusted with sumac.
In modern Turkish cuisine, mantı are most often served with a yoghurt and garlic sauce and spiced with red chilli powder and melted butter. Chopped sumac or dried mint can also be added to enhance the taste. Mantı are sometimes made with quail or chicken meat in some areas of Turkey.

Baklava is a traditional dessert common to the peoples of the ancient Ottoman empires. There are many variations, depending on the terroirs and regions. It is a fairly sweet dish consisting of phyllo paste, sugar syrup (replaced by honey in Greece and Tunisia) and, depending on recipes and regions, pistachios, nuts or hazelnuts.

Ayran is a milk-based yoghurt drink that is very popular in Turkey. It is made up of one-third fresh yoghurt and two-thirds of slightly salty water. Yogurt can be cow's milk, sheep's milk or goat's milk.

Tea is really an institution in Turkey. As soon as you go to someone's house, the first thing you are offered is a glass of tea!

Indeed, Turkey is a big tea producer with about 6% of the world's black tea production, about 200,000 tons a year. The region of tea production is the province of Rize located along the Black Sea in northeastern Turkey.

Turkish Ramadan Bread or Ramazan Pidesi Bread, an extra soft bread with an airy and honeycombed crumb, sprinkled with sesame seeds with a delicious brioche taste, one of the most eaten breads in Turkey during the Ramadan period at the time of Iftar. It can be enjoyed with a good Turkish soup of coral lentils (Mercimek çorbasi) or a yogurt soup (yoğurtlu çorbası). A bread that is prepared at home but also bought in bakery as beautiful and greedy as smit bread or Bazlama (Turkish bread in the pan).