Turkish Riviera (Turkey)

The names of many dishes are as fantastical as the dishes themselves. Some of the vegetables sound particularly exotic such as Jerusalem artichoke, purslane or okra.
Vegetables generally form the basis of Turkish cooking. They are seasoned with fresh herbs, pepper, paprika and garlic, which is by no means used in every dish, and when it is, is used sparingly.
Regional differences in Turkish cuisine are not too significant, but here, on the coast, there is, as one would expect, an abundance of fresh fish. A special type of thin pitta bread, as is only otherwise known to the Indian cuisine, is a speciality along the south coast. Lamb, beef and chicken are the main meat dishes all over Turkey, as the Koran forbids the consumption of pork. Specialities include izgara köfte, minced beef balls with potatoes braised in tomato sauce, tandir, meat cooked in an earthenware pot, and manti, a type of ravioli with cold yoghurt sauce.
Tahin, a mild sesame paste, and pekmez, a thick grape juice, are especially good at breakfast time. Some of the delicious starters that may be found everywhere include hydari, a savoury cream cheese, the chickpea creation humus, bean salad with sesame sauce and, of course, 'Imam passed out', stuffed aubergines. Raki and beer are drank everywhere in Turkey, wine less so, and of course çay, the typical Turkish black tea. Water is drunk with every meal, as is ayran, a lightly salted yoghurt drink with a very refreshing taste.