For recommendations, what are the cuisines in Turkey?

Crockpot beef is especially popular in the Cappadocia region, and it is an interesting dish by putting the beef in a crockpot and roasting it in the oven with vegetables such as tomatoes and green peppers, but it is chewy and there is a show that lights the flame when it is served.

In a big country of food, you have to eat slowly. The smell of a long history often wafts through the air of Turkey, and the streets and alleys exude a sophisticated Ottoman and Persian flair. Especially Turkish burritos, the wrap recipe has been around for 200 years.

This is an unleavened dough that is baked over an open flame and used as an alternative to utensils to scoop food, and is torn into small pieces to coat the pieces of meat. It is often wrapped in a delicious bread roll and served with tomatoes, parsley and spices.

Baklava, Turkey's national dessert, is made of rolled out of a millimeter dough, repeatedly wrapped in 40 layers, with nuts, sugar, baked and boiled, it takes 3 hours to complete this dessert, and it is a favorite of Turks.

Legend has it that an imam fainted when he first tasted it, so the Turkish dish was renamed "Imam unconscious". The dish is made with onions and garlic stuffed with eggplant, slow-cooked with local olive oil, and served as a cold cut.

Turkish pizza, which is a canoe-shaped dough cake baked with cheese, eggs, or mint. The small shop in the alley uses a balance scale, and people come and go, the supply exceeds demand, and the taste is so great that it is operated in the newspaper.

The small platter (meze in Turkish), with a vegetable-based approach and a variety of complementary flavours, is Turkey's most striking form of cuisine, combining food and dieting. The small platter is ranked alongside Spanish tapas and Italian appetizers as the world's greatest gastronomic invention.

Turkish Egg Rice is a traditional Turkish breakfast made with beaten eggs mixed with various vegetables and boiled in a dipping sauce served with crispy bread.

Of course, it's the Turkish roast lamb, a world-renowned Turkish delicacy in which the most traditional method is to roast the whole lamb over a slow fire, often served with rice or tujia, and Turkish yogurt, which is absolutely delicious. <

Turkish delicacies include baklava, Turkish meat buns, sour gherkin salted cheese soup, raw meatballs, Turkish pizza, etc.

1. Baklava: mostly popular in Turkey, the Balkans and Armenia. In fact, it is an oriental version of mille-feuille, which is brushed with butter in layers, sandwiched with various nuts in between, baked in the oven, and then drizzled with honey or syrup.

2. Turkish Meat Buns: Traditional Turkish cuisine, similar to baking. The difference is that it is mixed with a variety of meats, usually beef and lamb, and the final process is brushed with butter and baked until cooked.

3. Sour gherkin salted cheese soup: It is a cold dish and is a favorite of the locals in the hot summer. Cheese as the main ingredient, add cucumber, mint and red pepper.

4. Raw meatballs: Meatballs mixed with lentils, wheat and minced vegetables, accompanied by onions and tomatoes, are a very common appetizer in Turkey.

5. Turkish Pizza: Also known as Turkish scones, thin, crispy dough topped with a mixture of lamb, tomato, and other fresh vegetables served with a glass of lemon juice.

Turkish Cuisine:

1. Mussel Dolma.

Dolma is actually an appetizer, but you can find a lot of mussel dolma on the streets of Istanbul, generally** 2 lira 3, that is, the rice is stuffed into the mussels, opened when eating, and squeezed with lemon juice to remove the fishy smell, refreshing and delicious!

2. Sesame bagels.

This is the most common round bagel sprinkled with sesame seeds on stalls, and it is especially fragrant when it is freshly baked. It is also a common snack in Turkey, and it is common to see vendors with large baskets of sesame bagels on their heads.

3. Iskander kebabs.

The rotisserie is eaten with yogurt, and it is more fragrant when eaten with rice, but some tourists can't accept the special taste of Iskander.

4. Chickpea rice.

Usually sold in some glass trolleys on the side of the road, many Istanbul taxi or bus drivers order one for lunch during their lunch break.

5. Fish sandwich.

Fish sandwiches are a local specialty of Istanbul and are quite popular among the local population. Deep-fried salted mackerel is served with bread, a dash of vegetables in it, sprinkled with salt and squeezed with lemon juice. There are a lot of fish sandwich stalls near the Galata Bridge, and the ** for one serving is about 5 lira.