3. Starters and Soups A meal out will usually start with a selection of mezes -- appetizers -- from an enormous and very colourful platter brought to your table by the waiter. Cold mezes include stuffed mussels ( midye dolma ), humus, pureed aubergine salad ( patlican salatasi ), stuffed vine leaves (yaprak dolma) and Circassian chicken ( cevizli tavuk ). Among the selection of hot mezes are usually borek, (thin layers of flaky pastry stuffed with cheese, meat or spinach), sautéed lamb's liver with onions and kalamari. Salad lovers will find a variety of unusual, spicy herbs appearing along with the standard tomato and cucumber, especially in the south. Roka is a bitter herb which translates as rocket in English, and you may also find spiky dereotu (bitter cress), nane (fresh mint) or even kuzu kulla (sorrel). A spinachy-textured vegetable frequently served in garlic-yogurt is called semizotu , known to us as purslane.

28. BAKLAVA

35. Breakfast

37. Turkish Tea (Türk Çayı) Although there are some different tea brewing styles in Turkey, this one is almost common among Turkish people:First put the water into a kettle, put enough tea into a teapot and put the teapot on the kettle. When the water boils in the kettle, pour some on tea into the teapot. Wait 15 minutes. The tea in the teapot mustn't be boiled but the water in the kettle must be hot. Then pour brewed tea into teacup (or tea glass), half of the cups must be brewed tea and other half the hot water. Brewing time is longer in Turkey, but they add water to brew and they generally use sugar.

38. Ayran 1 pt. low-fat or non-fat yogurt (if you are in Southern California try using "Trader Joe's non-fat yogurt" found at Trader Joe's speacialty food stores.) 1 cup cold water, Salt to taste, 1 cup ice cubes. Mix the yogurt with the water,ice and salt in an electric blender, or beat well together using a wooden spoon. Serve well chilled. Mixture whould be thick

40. TURKISH COFFEE

43. Let’s make Gözleme

44. How to make Gözleme (crepes)

45. As you see here, she is rolling a dry flour ball into a big circle. This is similar to a pide, but it will be cooked over heat and not a charcoal grill.

46. So far, the initial crepe shape is done.

47. Now the crepe is filled with spinach, cooked eggplant, and cheese.

48. For any crepe, one consistent factor you need is an even and low temperature to evenly cook the crepe.

49. As you see here, it is beginning to brown.

50. The crepe is now done and she is cutting it.

51. An absolutely delicious crepe.

52. THANK YOU !!!