Dalaman (Turkey)

The names of many dishes are as fantastical as the dishes themselves. Various types of vegetable generally form the basis of Turkish cuisine. Particularly exotic sounding are the Jerusalem artichoke, purslane and okra.
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. There are no particular strong regional differences in Turkish cooking, but one particular speciality is kepekli, bread with yoghurt cheese. Lamb, beef and chicken are the main meat dishes all over Turkey as, of course, the Koran forbids the consumption 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, is 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.