Turkish cuisine

Van Yüzüncü Yıl University (YYÜ) and the Provincial Directorate of Culture and Tourism have applied to the Turkish Culture and Tourism Ministry to include Van's distinctive regional breakfast on the UNESCO Intangible Cultural Heritage List.

Another Turkish city entered UNESCO's Creative Cities Network with its world-renowned cuisine.

Olive trees have dotted Turkey's landscape for centuries. Olive oil is a staple of Turkish cuisine and a key ingredient in the country's famous handmade olive oil soap.

High school students in the southern province of Hatay are using leftover wood from their atelier to build furniture for families.

A chef in the Turkish capital Ankara has introduced his new specialty: Döner made of fish. Click through for the story in photos...

Kebab shops, pastry makers, liver sellers and, of course, baklava sellers seem to be in a competition to whet visitors' appetites. Walking on the narrow, meandering streets of the city that covers its worn-out appearance with a new face, makes one feel like solving a puzzle step by step. 

Turkish cuisine is one of the richest in the world when it comes to soups. Most Turks prefer to begin their lunches and dinners with soup, which is why you can find an incredible variety and depth in this culinary area. Click through for the top 10 soup restaurants across Turkey, selected by the Hürriyet jury of gourmets and food researchers...

A 21-year-old woman in southern Turkey has gained seven kilograms in 23 minutes after eating 255 shish kebabs to win a restaurant’s contest. Click through for the story in photos...

A 21-year-old woman in southern Turkey has broken a record by eating 315 shish kebabs in 46 minutes. Click through for the story in photos...

A group of chefs in Turkey claimed a world record for the largest baklava on March 22 with a giant tray of the pastry dessert weighing over half a ton.