Turkey's 9 Most Delicious Cities and a Guide to Getting Back Without Food

Flavor-rich Turkish cuisine is making a name for itself. Turkish cuisine with traces of Ottoman culture, traditions and customs, Middle Eastern and Balkan cuisines that influence today, also draws various inspirations from these cuisines.

Although Turkish cuisine varies by region, region, and region, it reveals many metamorphoses, flavors, and product details, such as Black Sea cuisine, Southeast cuisine, and Central Anatolian cuisine. We take a closer look at these different regions and cities.

1- Izmir

Turks who came to the region by natives or immigrants, Greeks born and raised in Izmir, Sephardis, Levantines, people from Western Thrace, Lesbos and Chios in recent years People from the islands, as well as Albanians make up the cultural diversity. Of course, this rich culture shows its influence on Izmir's cuisine.

2- Gaziantep

There are approximately 252 unique flavors in this spacious kitchen. When it comes to Gaziantep, well-known dishes such as kebabs and meat specialties such as ramakun, yuvalama and belan come to mind. Also, we should not forget the famous and world famous baklava dessert and katmer.

3- Konya

Known for its delicious dishes and desserts, Konya cuisine offers a wide variety of options to suit every taste. Cebiç, oven skewers, spring rolls, and dilberdudağı baklava are desserts for those who love meatloaf supremacy.

4- Edirne

Crops such as sugar cane, sunflower, wheat, rice, melon and watermelon are grown in the Edirne region. Drain, forage, catmer, yoghurt ears; Kobete, malika, meat salad, an escapist tartar delicacy seasoned with cornmeal, has a place in Edirne cuisine as one of the local delicacies.

5- Trabzon

Black cabbage is one of the staple foods and grilled cabbage is used in various anchovies, Akçaabat meatballs, Trabzon pita, black cabbage dish, wrap, Trabzon doner kebab, Laz pastry. It is said that there are forty kinds of anchovy dishes, and anchovy is the most sought after flavor on the table. Delicious food and any culinary skill can become a masterpiece.

6- Hatay

A sine qua non of Hatay cuisine is a cold appetizer served before the main course. For example, rosemary yogurt, hummus, strained yogurt, thyme salad, abuğannuç, salted yogurt, and walnut pepper offer many appetizers that will make the book overflow. Oven casseroles, tin skewers, paper skewers, and stuffed meatballs are the after-appetizer flavors that fill the table.

7- Sanliurfa

Spicy, tomato-rich, varied and appropriate dishes form the basic culture of this kitchen. In addition to these flavors, the soup also contains a type of wheat called Yarma, a humble product from the fertile soil.

Çağala Meal, Hıttı Basma, Onion Stir Fry, Pumpkin, Sweet Okra, Mumbar and Acır Basma are all local dishes. In addition, the delicacies include Lebeniye soup, stuffed meatballs, Urfa kebab and borani.

8- Kayseri

Börek and Börek are special flavors at weddings and banquets. Meat and baked goods are the main ingredients of Kayseri cuisine. Mantı, on the other hand, is the most popular of them all, and according to research, there are about 36 types of Mantı in Kayseri cuisine.

9- Malatya

Malatya cuisine has a unique structure and variety. Tandoori bread, sourdough bread, and pileke are the most famous examples of these breads. Plus, the kitchen is known for more than 70 types of meatballs. The menu is as follows; for dessert, the almond frangipane and the halberd are some of the standout flavors.