What was the kitchen of the Turkish nomads

As a small introduction to Turkish cuisine, we would like to briefly introduce you to three wines that have become an indispensable part of the Turkish wine landscape, the red ones Yakut, the white one Cankaya and a rose wine, den Lal.

Kavaklıdere Yakut

This deep burgundy red, heavy wine with a full, rounded aroma of cherries and spices has become an indispensable part of the Turkish wine list. It is made from grapes of the Öküzgözü, Bogazkere, Carignan and Alicante grape varieties and goes well with meat dishes, but also with tuna or cheese.

Kavaklıdere Cankaya

This light yellow wine with an elegant, balanced lemon and grapefruit aroma is made from the grapes of the Narince, Emir and Sultaniye grapes.
Goes well with fish, seafood and cheese. Drinking temperature: 6-8 degrees, storage: 4 - 5 years.

Kavaklıdere Lal

This pomegranate blossom-colored wine with a lively, slightly fruity aroma of strawberries and mulberries is made from the Calkarasi grape variety. It goes very well with meat dishes, but also with tuna and swordfish.

Turkish cuisine, like French and Chinese cuisine, is one of the great kitchens in the world and has a long history. Their origins go back to nomadic cooking traditions of the Turkic peoples, enriched by Arab, Indian and Persian influences as well as by Mediterranean cuisine.

In the following we would like to give you a little insight into important components of Turkish cuisine.

Bread - Ekmek

A meal without bread is unthinkable in Turkey, it is often baked in stone ovens.


A thick, soft flatbread made from yeast dough, which is offered in special restaurants (pide lokantasi), often gratinated with cheese, minced meat and other ingredients.


Is the name for grilled meat in the form of minced meat or diced or thinly sliced. The best known is certainly the doner kebab, which was originally served with rice and salad. The variant known in Germany can only be found in Turkey in tourist areas.

Popular kebab variants are e.g. the Adana Kebap (spicy, made from roasted minced meat on a skewer) or the Iskender Kebap on yogurt / tomato sauce with fried bread cubes.


Turkish cuisine knows a variety of soups, such as alpine soup (with yoghurt and mint), tomato soup, red and green lentil soup and many others.


Salads are often served here with the starters and are usually prepared with a lemon and olive oil marinade.

Meze - appetizers

After the soup and before the main course, you eat meze, which is either fried as cold starters in olive oil or served with yoghurt sauce or as warm starters in the form of filled puff pastries, fried seafood and much more. Bread or pide is served with the starters.

fish and seafood

An important part of Turkish cuisine. Even at home, fish is served several times a week, often grilled or fried, but also cooked with vegetables. Seafood is valued as a starter and also as a main course.


You won't find schnitzel or large portions of meat in Turkish cuisine. Steaks are also not one of them, even if you can find them more and more often in good restaurants. Kebaps are very common (see above), but lamb dishes such as chops or lamb from the oven are also popular.


Here you can find sweet delicacies, puff pastry pieces (baklava) soaked in honey and filled with walnut, rice pudding or fruit salads.

Turkish coffee

Turkish coffee is prepared in specially designed copper kettles (Ibrik or Cezve). In these, the very finely ground coffee is boiled together with sugar and water. So the sugar is not added later. You can order the coffee in 4 different variations: az sekerli (with little sugar), orta sekerli (medium sweet), cok sekerli (sweet or very sweet) or sade (without sugar).


With food, with mezes, just like that and always diluted with cold water, it is probably the national drink of the Turks. The milk-white discoloration is caused by the connection with water, here the anise precipitates.