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FANTASTIC TASTES OF TURKEY

FANTASTIC TASTES OF TURKEY

SPLENDID TASTES OF TURKEY

Breads of Anatolia: The resurrection of an extinct seed. Bread is the labor of 5000 years, wheat has a history of 10.000 years. Kavilca and Siyez are two types of wild emmer wheat originating in Anatolia brought back to life.

Secrets of Tastes: In Anatolian cuisine, cauldrons are placed over an open fire in a tradition that brings the past of Anatolian flavors right into the present.

Meets and Kebabs: The arrival of Turkic peoples from the Asian heartland enriched Anatolia's meat culture. The succulent meeting point of meat and fire is kebabs.

Summer Foods: Preserving summer foods into the winter. Preserving fresh flavors of summer is a skilled passed down to each generation. Handmade produce bursting with flavor brings the tastes of the past to the future.

Seafod: All fresh from Turkey's four seas. Hundreds of kinds of seafood await you on the shores of Anatolia. Whatever flavor appeals most to your palate, you will find it Turkey's amazing seafood.

TASTES OF A SPLENDID HERITAGE

Cheeses of Anatolia: Where milk goes to sleep. Cheese is where the rich and poor each delight in the incredible flavors. Every locality in Turkey produces its own speciality of cheese.

Spices: Delicious sprinkles. Spices provide an extra flavor to Anatolian dishes and help preserve foods from going rotten. Their curative properties make them one of the flavorful staples of Anatlian cuisine.

Sherbets: Health and happiness. Sherbet fruit juices are the healthy tradition of Anatolian cuisine. They also represent a healthy and refreshing way to enjoy your meal.

Desserts: From Pekmez to Helva. In Anatolia, it is a tradition that when you eat sweets, you speak sweetly. There is no greater pleasure than when your guests enjoy a meal in Anatolia.

Turkish Coffee: A memory that lasts 40 years. An aroma and a flavor that will stick with you long after it is finished. Turkish coffee is the final guest at the dinner table in Anatolia and a must in all ceremonies.

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