There is an abundance of exotic and delicious food in Turkey. I suppose this isn’t surprising, due to the country’s rich history of cultural interactions and chefs that devoted themselves to creating cuisine that would please the sultans of the Ottoman Empire. I seriously can’t walk down the street without my mouth watering profusely, the smell of 1,300 years of culinary traditions wafting over me. Here are some of the better food experiences I have had thus far in Istanbul.

A Turkish Breakfast

My university arranged a traditional Turkish brunch as part of their orientation week for incoming exchange students. It took place on a sunny morning, at a restaurant perched over the Black Sea. Tables covered with platters of freshly sliced cucumbers, tomatoes, bread, various cheeses and olives, as well as eggplant and red pepper dip, awaited us and our growling stomachs. As the meal progressed, we were brought portions of baked eggs with sausage (sucuklu yumurta), as well as yumurtali ekmek, fried bread that resembles French toast. Along with the food came the traditional steaming hot Cay (tea). Everything was delicious, which soon became a problem, as we kept being brought more and more food. I suppose one can have worse problems in life.

Our spread

Delightful Drinks

I recently spent an afternoon wandering around Sultanahmet, the old core of Istanbul, eating nothing, drinking everything. The first classic Turkish beverage I sampled was freshly squeezed pomegranate juice. It was refreshing, wonderfully tart, and cheap, at 2 Lira (about $1 USD). There are street vendors on nearly every corner selling this along with orange juice.

A crate of pomegranates

Finishing this, I moved on to have my first Turkish coffee at Sark Kahvesi, a popular spot for both locals and tourists. From first sip, I was hooked to the strange, thick and foamy liquid. Going back to the 16^th century, Turkish coffee, or Turk Kahvesi, is made by boiling finely ground coffee beans in a pot and then serving it in a cup, along with the grounds. It is generally served with sugar, but never milk.

Notice the Turkish Delight

A Meaty Dinner

In Turkey, dinner tends to be a large meal, eaten fairly late, around 8 or 9pm. Many of the popular dishes are meat-heavy, such as döner, Sis, and Kofte. Iskender Kebap, prepared from thinly sliced, grilled lamb, is no exception.The meat, basted with tomato sauce, is served over slices of pita bread with yogurt either on top or the side. It can be a little pricier than other meals on the menu, but it is filling and a definitively Turkish experience.

Traditional Iskender Kebap