This document describes various dishes from different regions of Turkey. It provides information on the main ingredients and preparation methods for foods including meatballs from Tekirdag, baklava, lahmacun, dolma, tarhana soup, and more. Details are given for both main dishes and desserts that are commonly eaten throughout Turkey and the surrounding areas.

2.  The main ingredient is anchovies
 This is a dish belonging to the Black Sea
region

3.  2 tablespooons of
corn flour
 Half a tea cup of
water
 2 tablespoon of butter
 2 cups of shredded
cheddar cheese

4.  The raw material is
black cabbage
 It is really delicious.

5.  The secret of
Tekirdag meatballs is
attributed to meat
used .
 Red pepper sauce is
served alongside.
 This is a dish
belonging to the
province of Tekirdag

6.  It is a common
dessert in Turkey and
the Middle East.
 Basic materials are
semolina, flour, oil,
sugar, milk, cream.
 It is done on certain
days and are
distributed to
neighbors.

7.  The taste is similar to a
pizza pie.
 It is Hatay’s (a city in the
south) most famous pastry.

8.  The raw material is
ground chicken.
 served with onion
salad and on lavash
bread.
 Grilled or cooked in
a pan without oil.

9.  It is one of the
famous dishes.
 This is a dish you
want to take extra
care.
 artichoke is filled with
cubed meat and
cooked.

10.  It is famous in Central
Anatolia
 Known as dough
“cimcik”
 The pasta dough is
made by bending.
 There is a similar
flavor to ravioli.

11.  It is an appetizer
especially eaten in
southeastern parts.
 It is made with
roasted eggplant.
 Poured on a lavash.
 It can be eaten
even in the event of
a breakfast

12.  Put cubed stew
meat, onions,
tomato slices, meat,
tomatoes.
 Cook over medium
heat for 2 hours
 Cook in a container
made of soil.
 It can be cooked in
the oven or on the
stove.

13.  You put pistachion into
the meat mixture.
 This is a famous dish
in Gaziantep.

14.  It is a meal in Black
Sea Region.
 Yogurt can be served
with it.
 You fill the black
cabbage.

15.  Raw sesame seeds
are used.
 First, sesame seeds
are roasted over the
fire until the color
becomes dark.
 Later, honey and
sesame are poured.
 Finally, allowed to
cool, poured onto
tray.

16.  It is famous in Konya
and Karaman
 It is a cold dish
 various spices are
mixed and kneaded
 eaten with pickles

17.  It is a famous dish
especially in southern
part of Turkey.
 Usually baked in the
oven.

18.  It is one of the
indispensable food
of Turkish cuisine.
 Firstly boil beans
 Then, cook with a
pressure cooker.

19.  It belongs to Adana
city.
 The dough beads
are made in conical
shape.
 It is usually done in
Wedding or funerals.

20.  This is a dish of
Gaziantep region
 It is a kind of dumpling.
 Bulgur turned into
pulp obtained by
filling the dumplings.

21.  The main ingredient
is eggplant
 Cooked meat,
tomatoes and
peppers are placed
into eggplants.

22.  Known also as
stuffed grape leaves
 There are different
varieties, such as
minced meat
wrapping
 Put Squeezed lemon
juice or eat yogurt
place

23.  It is one of the most
delicious dairy
desserts of Turkish
cuisine.
 The main ingredients
are rice, milk and
sugar
 You can Sprinkle
cinnamon.

24.  In the Ottoman
palace cuisine, it is
one of the most
popular dishes
 Spectacular
combination of
eggplant with lamb.

25.  It is presented as one
of the most popular
local dishes of Turkey.
 Kayseri is often
associated with
Dumplings
 They are served with
garlic yogurt.

26.  It is a well-known
food of the province
of Usak.
 It Can be eaten
every tme including
breakfast in the
morning.
 There are many
types of Tarhana
soup

27.  It is consumed
without cooking.
 In it, there is raw meat.
 It is a food of
Sanliurfa region
 It is served with
lemon and lettuce.
 Edible with lavash

28.  Künefe made ​​from
shredded wheat and
cheese and a
dessert is served hot.
 Belonging to the
Eastern
Mediterranean
region.

29.  AFİYET OLSUN = GOOD APPETITE