When it comes to food, Turkish cuisine varies greatly when going from East to West. The former side offers food that is more familiar to the Lebanese, as it is very much Middle Eastern-style food, while the latter, which centers around the Aegean culture, is one that focuses on vegetables, seafood, and special herbs that are characteristic to the region. According to Mehmet Gok, executive chef at Dogus Group, the food scene can be distributed along seven regions throughout Turkey.

ZEYTINYAGLI
One of Turkey’s signature courses is the “zeytinyagli” or vegetables stewed in olive oil. Zeytinyagle fasulye (fasulye meaning green beans) is probably one that most Lebanese would be familiar with, as it is very similar to loubiye bi zeit. Other variations include zeytinyagli kereviz (celery) and zeytinyagli pirasa (leek).

MEZZE
Similarly to Lebanese cuisine, mezze is a key component of the Turkish table but slightly different. For instance, fava is a broad bean puree with dill and olive oil that is very reminiscent of hummus. You will also find haydari (a mixture of yogurt, garlic, herbs and spices), saksuka (fried eggplants and pepper with tomato sauce) and octopus salads (which are a Turkish-Cypriot specialty) amongst others.

KOFTE & KEBAB
Kofte and kebab are also very popular dishes in Turkey, made essentially from spiced ground meat and spiced grilled meat respectively. In fact, each region has its own way of making it. “When it comes to kebab, you can find over 30 kinds of them,” says Gok, “Some of them also use seasonal ingredients such as malta plums, wild garlic, pistachio and a mushroom called keme”. Tekirdag’s koftesi and Bursa’s iskender kebab, also known as doner kebab (they were invented in 1867 by a man named iskender kebab, thus the original name), are among the ones that are a definite must.

GAZIANTEP
If you’re looking for something a little closer to home, then Gaziantep is definitely the region for you. As it borders Syria on one side, there are definite similarities between the two in terms of food, especially in their kebabs and mezze dishes.

DESSERT
When it comes to dessert, Turkey certainly doesn’t disappoint. You can find countless desserts, some of which you might already be familiar with (such as kunafa and bakalava), and some you absolutely must try (such as katmer and the oh-so famous Turkish delights).

If you are up for it, take a stroll down Turkey’s street food markets and try their regional specialties. The foods, however, are made of some interesting ingredients. You may come across stuffed lamb intestines, spicy pickle juice and sweet chicken breast pudding – yes, you read that right! A word of caution: It is best not to ask what’s in your food, and just enjoy it (unless you have sensitivities, of course). If you get a chance, ask to try the Keskek: it’s a stew made from lamb and barley on a wood fire and cooked overnight, similarly to Hreeseh, and is eaten often on happy occasions such as weddings and holidays.