The Anatolian region is rich in cereals, legumes, plants, olive oil, and seafood as a result of the fertile agricultural soils and climatic circumstances. Your mouth and mind will never forget the flavor of traditional Turkish cuisine prepared with natural, fresh ingredients grown in this rich region. In different parts of Turkey, particular dishes stand out. For instance, spicy, bitter meat meals and soups are appreciated in the South-Eastern region of the nation. In the Aegean, light dishes with olive oil, vegetables, and seafood are the most popular.

Cereals and legumes are the most popular food ingredients in Central Anatolia. Setting banquet tables for meetings on major events, such as weddings, funerals, Ramadan, and festivals, has become a long-standing custom across Turkey. Because of this, Turkish food culture has special significance.