Bodrum (Turkey)

The names of many dishes are as fantastical as Turkish cuisine itself. Some of the vegetables sound particularly exotic such as Jerusalem artichoke, purslane or okra, but it is vegetables that generally form the basis of Turkish cooking.
These are seasoned with fresh herbs, pepper, paprika and garlic, which are no longer to be found in every dish, and when it is, it is used sparingly. There are no particularly strong regional differences in Turkish cooking, but one particular speciality is kepekli, bread with yoghurt cheese. All over Turkey the main meat dishes comprise lamb, beef and chicken 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 with breakfast. Some of the delicious starters that may be found everywhere include hydari, a savoury cream cheese, the chick pea creation humus, bean salad with sesame sauce and of course the 'Imam passed out', a stuffed aubergine.
Turkish raki, beer, on occasions wine, and of course çay, the typical Turkish black tea are all drank here, as they are everywhere in Turkey. Water is drunk with every meal as is ayran, a lightly salted yoghurt drink with a surprisingly refreshing taste.