As our interest in international food grows, so does the realisation that many countries don’t simply have a national cuisine. This is certainly the case in Turkey; a restaurant menu in Anatolia will differ from one in Istanbul, while the citizens of Adana and Izmir will enjoy different foods on a daily basis.
As a general rule of thumb, the Aegean region (which includes Istanbul) is home to the country’s rice dishes and vegetables stews; communities living along the coast of the Black Sea tend to eat a lot of fish and corn, while the southeast is home to Turkish kebabs and pastries. There are countless dishes – many of them served cold or as part of a mezze – from all four corners of Turkey. Here are just a handful of the more obscure ones enjoyed every day.