Savor the distinctive Turkish cuisine which is a fusion of Central Asian, Middle Eastern, and Balkan influences. Discover the importance of the culinary arts during your tour of the Topkapi Palace where kitchens once employed 1300 staff full time and fed as many as 10,000 people a day. Take a cooking class in Istanbul and learn how individual spices and herbs are assigned to certain foods.
Straddling Europe and Asia, Turkey is alive with an assortment of culinary flavors. As you travel throughout the country you'll find that each region has its own specialties where geography and climate contribute their special influences. Fish is a main staple for towns bordering the Black Sea where the plankton rich water is reputed to produce some of the world's tastiest. Corn, introduced to this area in the 17th century, has become synonymous with the Black Sea and is used in a myriad of ways. The Southeast is famous for its Adana kebabs, mezes (appetizers) and baklava. Visit Central Anatolia and you are sure to encounter their pasta specialties.
Sample the traditional drink, Raki, known locally as "lion's milk" for the color it turns when mixed with ice or water. Visit some of Turkey's wineries and taste its famous Okuzgozu, Bogazkere, Narince and Kalecik Karasi wines. Every Turkish meal is followed by Turkish coffee or tea and you must discover the authentic way to serve it before you bid farewell.
