Yemekler

Yemekler is the Turkish term for foods or dishes. In everyday use it refers to the items prepared and eaten as part of meals, as well as to meals themselves. In Turkish cuisine, Yemekler encompasses a wide range of preparations, techniques, and flavors reflecting regional diversity and historical influences.

Turkish cuisine blends influences from the Mediterranean, the Middle East, the Balkans, and Central Asia, shaped by geography and history, including the Ottoman era. Common ingredients include bulgur and rice; lentils and chickpeas; vegetables; yogurt and dairy products; olive oil; and meats such as lamb, beef, and chicken. Seasonings such as garlic, onions, tomatoes, peppers, mint, oregano, cumin, sumac, and chili are frequently used.

Meal structure varies by region. Meze, a selection of small dishes, often accompanies main courses such as kebabs, stews, or pilafs. Breakfasts (kahvaltı) typically feature bread, cheese, tomatoes, cucumbers, olives, eggs, and sometimes pastries. Desserts like baklava and lokum are common, and ayran, a salted yogurt drink, accompanies many meals.

Regional diversity is pronounced. The Aegean region emphasizes olive oil and herbs; Central Anatolia relies on wheat, legumes, and grilled meats; the Black Sea region features corn and fish; the Southeastern region combines chili and spices with bulgur and lamb.

Yemekler thus reflects social hospitality and daily life in Turkey, where food plays a central cultural role.