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Cheese is one of nature's most tasty foods. It is eaten by everyone with great pleasure. Cheese is not only a substantial food because of its taste but it also has high nutritional value. Milk, which is itself a great source of nutrition, is processed and made into cheese. The main substance in cheese is "casein", a protein which has no equal in nature. In addition to being rich in calcium, phosphorus and vitamin A, cheese is an important nutritional source for life.

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An old Turkish saying advises one to "eat sweetly and speak sweetly". Sweets and desserts have always been an important and distinctive element of Turkish Cuisine.

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Of all Turkey's delicious sweet confections, the most famous is Baklava. This exquisite flavoured pastry has been made in Anatolia for long centuries, and its ancestor may be a dish made by the Assyrians consisting of dried fruit sandwiched between two layers of pastry and baked in the oven.

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This is a simple sourdough bread for a standard, everyday loaf which is the foundation of Turkish eating habits. It can be shaped into oblongs, circles, long tubes, plaits or small rolls, glazed with egg yolk or milk, sprinkled with sesame, poppy or nigella seeds, or just left plain. It is usually made with strong white flour, to which a little wholemeal flour is sometimes added.

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The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This pressed meat was the forerunner of today’s pastyrma, a term which literally means ‘being pressed’ in Turkish, and is the origin of the Italian pastrami. pastirma is a kind of cured beef, the most famous being that made in the town of Kayseri in central Turkey.

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kofte is a meatball made of ground meat. It can also be made without any meat at all however, as in the case of lentil or potato kofte. Grilled kofte cooked on a barbecue are a mainstay of picnics and outdoor meals whether it is done in the garden or on the balcony, or by restaurants and street vendors. At the mention of a barbecue, the first thought is to prepare kofte.

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When one thinks of Turkey or Turks, one is reminded of Raki, the traditional Turkish drink. Raki can be made from different fruits in different regions, but raisin is the most common.

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For those who travel engaged in culinary pursuits, the Turkish Cuisine is a very curious one. The variety of dishes that make up the cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian "pasta" or the French "sauce". Whether in a humble home, at a famous restaurant, or at a dinner in a Bey's mansion, familiar patterns of this rich and diverse Cuisine are always present. It is a rare art, which satisfies your senses while reconfirming the higher order of society; community and culture.

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From the days of the Ottoman Empire through to the present, coffee has played an important role in Turkish lifestyle and culture. The serving and drinking of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality traditions throughout the centuries. Although many of the coffee rituals are not prevalent in today's society, coffee has remained an integral part of Turkish culture.

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