Yufka is a Turkish bread. It is a thin, round and unleavened flat bread about 18 inches (40-50 cm) in diameter usually made from wheat flour, water and table salt.

Cacik (pronounced jajuk) is an authentic Turkish dish of seasoned, diluted Yoghurt, eaten throughout the former Ottoman world.

A Simit is a circular bread with sesame seeds, very common in Turkey.The characteristics of simit (size, crunchiness/chewiness, etc.) tend to vary by region. In the city of İzmir, simit is known as "gevrek," (literally, 'crisp') although it is very similar to the Istanbul variety.

Okuzgozu is a Turkish grape variety and Turkish wine produced from this grape. The grape is one of the two native grape varieties of Elazığ province (the other one is Boğazkere), located on the Anatolian plateau at the north of the Taurus Mountains.

The first Turkish Beer is believed to have been brewed at about 2000 BC. The Turkish beer market has experienced 20% growth from 2001 to 2005 with many international brands gaining popularity.

Piyaz is a kind of Turkish salad or meze that is made from any kind of dry beans with hard-boiled egg and vegetables.

Kalecik Karasi is a Turkish grape variety and a Turkish wine produced from this grape. This grape and wine are called by the name of area, the Kalecik district of Ankara Province, Turkey. Kalecik Karası grows successfully near the Kızılırmak (river) river and is used to make some of Turkey's best red wine.

Boza is a popular fermented beverage in Turkey.It has a thick consistency and a low alcohol content (usually around 1%), and has a slightly acidic sweet flavor.

Sira or sira is a Turkish non-alcoholic drink made from slightly fermented grape juice.

Mangal is the name for Turkish barbecue. In a more social context, it resembles braai of South Africa.