یک گیاه‌خوار در ترکیه چه می‌خورد؟

Turkish cooking is known for meat, yet the class of olive-oil dishes is entirely vegetable and served cold: stuffed vine leaves, artichoke, green beans, leeks, celeriac. These are not a side note but a section of their own, available in every season.

The place to watch is stewpot dishes: rice may be made with butter or meat stock, soup with chicken stock. The question “etsiz mi, et suyu var mı?” (meatless? any meat stock?) is not taken as odd. Lentil soup is meatless in most places, but it is not guaranteed.

For anyone looking for vegan food, most olive-oil dishes fit; yoghurt-based meze (haydari, cacık) do not. At breakfast, cheese, olives, tomato, jam and bread are already vegetarian — the spread breakfast is the easiest solution.