Turkish coffee is a special brewing method using finely ground coffee. Coffee isn't grown in Turkey, but beans are imported for preparation. Originated in Ottoman Empire's Yemen in 16th century. Traditional Turkish coffee has powder-like consistency and strong flavor
Turkish coffee fortune telling (kahve falı) is a centuries-old cultural tradition. Medium heat brewing creates rich coffee grounds ideal for reading. Perfect brew requires balanced taste between bitterness and robust flavor
Turkish tea comes in three strengths: koyu (strong), tavşan kanı (medium), and açık (weak). Dark teas like Darjeeling and Assam are preferred for strong base. Herbal teas like mint and rosehip offer stronger flavor options
Turkish coffee reading (tasseography) dates back to 17th century Levant. Turkish coffee is finely ground Arabica beans brewed in cezve. Dark sediment forms at cup base, drinking stops when one fifth remains
Turkish cuisine is known for its rich flavor despite simplicity. Pide is a flatbread filled with meat, cheese and vegetables. Döner is a meat wrap served with garlic yogurt. Kuzu Tandır is roasted lamb cooked over coals. Iskender Kebab features thinly sliced lamb with tomato sauce
Doner kebab is Turkey's most popular fast food, known worldwide. Lahmacun is Turkish pizza-like dish without cheese. Dolma features grape leaves stuffed with rice and meat. Börek is filo-like pastry filled with cheese or meat. Menemen is Turkish version of scrambled eggs with vegetables