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Lavender fields and an Aegean village landscape representing Turgut Village near Seferihisar

Seferihisar Lavender Festival: A Local Guide to Turgut Village

in Turkish Culture on March 7, 2024 October 5, 2026

The Seferihisar Lavender Festival is one of the few local events around my hometown that I can recommend from first-hand experience. I was born and raised in Seferihisar, and I attended the lavender harvest festival…

An assortment of seafood spread on a white surface, featuring fish of various sizes, shrimp, mussels, squid, and slices of salmon, all garnished with slices of lemon and fresh herbs.

Fish in Turkey: Popular Turkish Fish and How They’re Eaten

Fish in Turkey changes noticeably by region and season. Along the Aegean coast, where I grew up in Seferihisar, the fish I know best are sardines, sea bream, sea bass and red mullet. Their availability…

A vibrant feast featuring an assortment of Turkish dishes spread out on a green-tiled table. Hands of multiple diners reach in to share the meal, showcasing communal dining. The spread includes a large round pide bread, Lahmacun, plates of fresh salad, grilled kebabs, a dish with hummus, rice, and stuffed grape leaves. Traditional Turkish tea glasses and a pitcher of Ayran add to the festive mood.

Turkish Food Culture: Journey Through History and Regions

in Turkish Culture on March 5, 2024 September 18, 2026

Turkish food culture is more than just kebabs and baklava. It is a rich and diverse cuisine that reflects the history, culture, and geography of Turkey and its people. In this blog post, we will…

Traditional kumis served in a ceramic bowl with a wooden ladle

Turkish Kumis: The Magic of a Deeply Rooted Beverage

in Drink Turkish Cuisine on March 4, 2024 September 26, 2026

Kumis, also written as koumiss or qymyz, is a traditional fermented drink made primarily from mare’s milk. Lactic acid bacteria and yeasts work together during fermentation, giving the drink its characteristic acidity, light carbonation, and…

the salad is viewed from above, giving a clear overview of the dish's composition. The grilled halloumi cheese strips are arranged in a crisscross pattern, and the salad ingredients are more evenly distributed, offering a balanced mix of colors and textures. The background includes a part of the restaurant's menu and a wrapped sandwich, hinting at more offerings from the eatery.

Halloumi Salad Recipe: My Pan-Fried Hellim Salad

on March 4, 2024 September 30, 2026

This halloumi salad recipe is the version I actually make at home. I use 200 g of hellim cheese for two people, together with crisp lettuce, cucumber, cherry tomatoes, sweet corn and a small amount…

presents a neatly arranged table setting on a pink background. There are speckled ceramic plates stacked in the center, with a linen napkin tied with a sprig of greenery on top. The silverware, including forks, knives, and spoons, is laid out symmetrically, and there are clear wine glasses to the side.

Turkish Dining Etiquette: What I Learned Growing Up in Turkey

in Turkish Culture on March 2, 2024 September 30, 2026

Turkish dining etiquette is something I learned at home long before I ever thought about writing about Turkish food. I grew up with certain habits around the table: waiting for everyone before starting, saying Bismillah,…

A rustic wooden bowl filled with thick, smooth white yogurt is complemented by a wooden spoon and red-checkered cloth, invoking a sense of traditional, country-style dining.

Turkish Yogurt: Tradition, Uses, and Cultural History

in Appetizer Turkish Cuisine on March 1, 2024 October 11, 2026

Turkish yogurt has a central place in Turkish cuisine and everyday food culture. It is served on its own, used in soups and sauces, mixed into meze, and transformed into drinks such as ayran. Although…

A wider shot of Afyon sucuk displayed for sale, highlighting the abundance of the twisted, richly-colored sausages and the characteristic loops, offering a glimpse into the traditional presentation and selling method in a Turkish market setting.

Sucuk (Turkish Sausage): What It Is and How Turks Eat It

in Red Meat Turkish Cuisine on February 28, 2024 October 2, 2026

Sucuk is the strongly seasoned fermented sausage that most people in Turkey simply know by its Turkish name. English speakers often call it Turkish sausage, and you may also see spellings such as sujuk outside…

A culinary scene of chocolate-making ingredients, with a bowl of melted dark chocolate, a whisk, a block of white chocolate, cocoa powder, and a dusting of cocoa on a dark countertop, ready for baking or confectionery preparation.

Turkish Chocolate: History, Traditions & Brands in Turkey

in Dessert Turkish Cuisine on February 27, 2024 September 14, 2026

Turkish chocolate does not describe an ancient native cacao tradition. Cacao grows in tropical regions, while chocolate became part of Ottoman and later Turkish food culture through international trade, changing tastes, and modern confectionery production….