Contemporary Turkish food is rich and diverse and embodies the culmination of an extraordinary culinary heritage.  It is widely acknowledged to be one of the grand cuisines of the world.  The legacy of the Imperial Kitchen is still evident today in the way in which dishes are prepared and presented.  The culinary developments and influences of the Ottoman Era are apparent and modern cooking still reflects the historical melting pot of Central Asian, Middle Eastern and Balkan cultures.  Consequently there is no single, dominant dish that stands out in Turkish cuisine but rather the immense variety and the adherence to traditional recipes and cooking methods that make it unique.



In Turkey's Aegean region you will find the culinary traditions considerably more diversified than in other parts of the country.  It is an area endowed with an abundance of fruit, vegetables and fish.  It is also the heartland of the Turkish olive and the widespread use of olive oil typifies Aegean cuisine.  Dishes tend to be simple in presentation but sophisticated in the way different ingredients and textures are combined to bring out the fresh, natural flavours.  Aromatic herbs such as dill, flat-leaved parsley, oregano and mint are used extensively to enhance the taste of a particular dish, not obscure or overwhelm it.  The Turkish people seem to have an intuitive understanding of how to bring out these flavours to optimal effect. 

Alongside olive oil (zeytinyag), yogurt too is fundamental to Aegean cuisine whether in the form of the refreshing drink ayran, or when it is used in a multitude of mezes.  Often it is simply served plain to accompany a main course. 

Another range of foods characteristic of this region are the zeytinyagli dishes.  These consist of vegetables (usually one chosen vegetable, for example aubergine, artichoke or runner beans) which are cooked with onions and tomatoes in olive oil and then garnished with herbs and often garlic.  These are served cold usually as a meze. 

Fresh, lively salads bursting with flavour are a staple too and tend to be brought to the table automatically as does freshly baked bread.  Sarma (stuffed vine leaves) and dolma (stuffed vegetables such as green bell peppers or tomatoes) are also commonplace.

Grilled meats available are pirzola (lamb cutlets) and kofte which are often inappropriately referred to as 'meat balls'.  This label does them a complete disservice as they are so much more than this and it must also be said that they are rarely ball-shaped.  Kofte is actually an extremely tasty combination of ground mince meat (either lamb or beef), finely chopped onions and perhaps red and green peppers, flat-leaved parsely, breadcrumbs and various seasonings.  All of which are kneaded together and bound with egg before cooking.  

Grilled chicken (tavuk izgara) is also widely available cooked either boneless fillet-style or barbecued over charcoal on skewers.

For fish lovers there are, of course, the daily catches from the rich Aegean Sea.  Bozcaada is a magnet for those in search of some of the best fish to be found in Turkey.  Depending on which fish you choose it will either be barbecued or fried.  Occasionally some types of fish such as Fener baligi (monkfish ) will be poached in the oven.  The following provides a list of most of the fish and seafood you will find in the island restaurants together with it's English equivalent.

Bluefish Lufer Bonito Palamut Gilthead Sea Bream Cupra  Horse Mackerel  Istavrit Lobster  Istakoz  Mackerel Uskumru  Monkfish Fener Baligi Mussels Midye  Octopus Ahtapot Red Mullet Barbun  Red Sea Bream Mercan Sardine Sardalya  Sea Bass Levrek  Sea Bream Izmarit  Shrimp Karides Squid Kalamar  Turbot Kalkan Whiting Mezgit

Here are a few suggestions for a perfect meal when eating out in Bozcaada.

Mezeler (Starters)
Kabak Cicegi Dolmasi - stuffed courgette flowers (filling comprises rice and finely-chopped courgette flavoured with dill, cinammon, allspice and currants).
Semizotu - purslane in garlicky yogurt.
Patlican Salatasi - aubergine salad.
Kuru borulce salatasi - black-eyed bean salad.
Sigara Boregi - hot cheese pastries.
Ahtapot Salatasi - octopus salad (griilled octopus marinaded in olive oil, lemon juice and dill).

Ana yemekler (Main Course)
Barbun - fried Red Mullet.
Pirzola - grilled lamb cutlets.
Tavuk izgara - grilled chicken.

Yan yemekler (Side dishes)
Yesil salata - green salad.
Ekmek - freshly baked bread.

Icecekler (Drinks)
Wine or soft drinks of your choice.

Tatlilar (Desserts)
Platter of seasonal fresh fruits.

Turk Kahvesi - Turkish coffee to finish.

Afiyet Olsun!