Turkey

Turkey has a distinct geographical location on the Anatolian peninsula between Asia and Southwestern Europe and is bordered by the Black, Aegean and Mediterranean Seas and the countries Greece, Bulgaria, Syria, Iraq and Iran. The resulting cuisine is flavorful and varied but at the same time simply prepared with an emphasis on fresh and local ingredients such as olive oil, seafood, pistachios, cheese, honey, vegetables, fruit and herbs and spices like mint, cumin and oregano.

Popular dishes include prizolla, or thinly sliced grilled lamb seasoned with thyme; a variety of soups such as red lentil, kebabs of marinated meats, and, of course, mezze, a plate of warm or cold appetizers comprising sardines wrapped in grape leaves, pureed eggplant, fresh vegetable salads, stuffed mussels, calamari, meat- and cheese-stuffed pastries, pepper pickles and kofte, or spiced lamb meatballs.

Desserts often include seasonal fruit such as strawberries, cherries, pears and pomegranates, but other favorites include baklava, profiteroles, saffron pudding and dried apricots served with syrup, buffalo milk cheese and pistachios. Most sweets are served with strong Turkish coffee. Other beverages include tea, especially Chai and rose varieties, sahlep made from iris root and boza, a fermented barley drink.—Leska Tomash

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