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Taste of TürkiyeTaste of Türkiye

Explore Türkiye

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Grilled köfte with a charred green pepper, tomato and a dish of red pepper paste, bread and ayran, on a waterfront terrace above a harbor of small boats.

Tekirdağ

Where Thrace meets the sea

Sea breezes, Thracian tables, and köfte worth stopping for.

Roasted lamb with potatoes, aubergine, tomatoes and green peppers, with salad and ayran, overlooking a hilltop castle, old houses and a stone bridge over a river.

Tokat

Layers of land and flavor

River green and hillside homes surround layers of harvest and glowing lamb.

Melted cheese stretching from a wooden spoon over a copper pan of muhlama, with tomatoes and ayran, before Sümela Monastery on a forested cliff above misty valleys.

Trabzon

Where forests reach the sky

Forest mist climbs the cliffs while golden cheese warms the table.

Torn bread drizzled with yogurt and melted butter, with garlic, fresh basil and ayran, above a clear turquoise river winding through a rocky mountain valley.

Tunceli

Follow the clear river

Clear river water threads the valley beside bread softened with yogurt and butter.

A copper bowl of red soup topped with dried herbs and chili, with bread and ayran, beside an arched stone house overlooking a wide river canyon.

Uşak

Warmth across the canyon

Wide canyon light settles over stone and a bowl carrying the warmth of home.

A bowl of cracked wheat with chickpeas, shredded meat, yogurt and mint, with ayran, overlooking the Akdamar church on Lake Van with mountains beyond.

Van

Blue water ancient stone

Blue water encircles ancient stone while a hearty bowl welcomes the mountain air.

Squares of creamy layered pastry topped with crushed pistachios beside a tulip glass of tea, overlooking domed bath buildings with steam, pine trees and the sea.

Yalova

A sweet coastal pause

Forest shade meets the sea, and a sweet pause lets the afternoon unfold.

A clay pot of meat and vegetable stew with its detached neck set aside, with salad and ayran, before a stone clock tower, domed buildings and a pine-covered hill.

Yozgat

Time warmed by clay

The clock marks a gentle rhythm as pine air meets a clay warmed feast.

A long pide topped with minced meat, tomatoes and green peppers, with salad and ayran, overlooking a harbor with lighthouses beneath cliffs and mine headframes.

Zonguldak

Bread beside the Black Sea

Dark cliffs face bright water while fresh bread brings the harbor home.

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