Food Culture
Turkish cuisine is legitimately one of the world's great food traditions — regional, seasonal, and deeply tied to culture and hospitality. Gastronomy in Gaziantep (southeastern Turkey) is recognised by UNESCO as a City of Gastronomy.
- Istanbul street staples: simit (sesame bread ring, $0.30), midye dolma (stuffed mussels, $0.30 each), balık ekmek (fish sandwich under Galata Bridge, $2–$3), köfte (meatball sandwich)
- Anatolian cuisine: dairy-rich, meat-centric; Gaziantep (southeastern Turkey) considered the gastronomic heartland — baklava, katmer, lahmacun
- Seafood: Black Sea anchovy (hamsi), Bosphorus sea bass (levrek), meyhane meze culture with rakı
- Turkish breakfast (kahvaltı): elaborate spread — olives, cheeses, honey, clotted cream, tomatoes, eggs, bread; a weekend ritual in itself
- Tea culture: çay (black tea) is ubiquitous — offered free in shops, banks, and offices; 3kg average Turkish per-capita annual consumption (world's highest per capita)
- Alcohol: widely available in tourist areas and major cities; increasingly restricted in conservative neighbourhoods; Efes beer and rakı are national staples
