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Quintessential Turkey
For many Westerners, sensing Turkey is an exotic happening, but it's especially easy to get drawn into the everyday routines that make life here such a delight. Eat, drink, shop, you'll quickly realize the allure of the country and why the Turks are famous for their hospitality.
TEA
Guests who come to Turkey assuming to be served thick Turkish coffee at every corner are in for a wonder—black tea is the hot drink of choice, and you'll be given it anywhere you go: when watching at rugs in the Grand Bazaar or when ending your meal in even the simplest restaurant. Tea, called çay, is raised domestically along the hills of the Black Sea coast. Flavorful and fragrant, it's not prepared from tea bags, thought that terrifies most Turks; instead, it's made in a dual boiler that has a larger pot on the bottom for heating up the water and a smaller pot on top where a dark concentrate is created using loose tea leaves. The resulting drink—strong and rust-colored—is usually served in a small, tulip-shaped glass, with two or more cubes of sugar. If you need your tea weak (light), ask for an ''açık çay''.
Most teahouses will also carry a range of herbal teas, which are also popular, especially Ada çayı (sage tea) and ıhlamur çayı (linden flower tea). Elma çayı (apple tea), usually made from a synthetic powder, is often served to tourists -
RAKI
Typically served with mezes, fish, or a simple plate of cheese and melon, Turkey’s favorite alcoholic drink (similar to the Greek ouzo or Lebanese Arak) is best drunk with water and ice, which give rakı the cloudy white color that caused its nickname, “lion’s milk.” At up to 90 proof, be sure to measure yourself and don't worry if you can't keep up with the locals. -
MEZES
The Turkish tradition of serving delicacies known as mezes—the local tale of tapas—is proof. Mezes started when simple dishes—usually fresh bread and a slice of tangy, feta-like sheep’s milk cheese with honeydew melon —were made out to accompany rakı, the anise-flavored spirit that many calls Turkey's national alcohol. From its modest origins, though, the meze tradition has developed into anything quite elaborate. Now, in the meyhane (literally "drinking places") of Istanbul and other restaurants during Turkey, hosts will approach your table with a heavy tray loaded down with sometimes more than 20 various kinds of small dishes. Smoky eggplant purée, artichoke breasts braised in olive oil, slices of cured fish, possibly—for you to choose from the tray. Just point at anything looks great, and the dish will be placed on your table.
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MARKETS AND BARGAINING
A highlight of any journey to Turkey is a walk through one of its markets; they give the chance to endure the country at its most vibrant and attractive. The granddaddy of them all is, of course, Istanbul's Grand Bazaar, a must-see easily for its size and traditional importance. Though touristy, this is the most useful place to stock up on souvenirs—inlaid wood backgammon sets, colorful ceramic pots, and of course, carpets.
Remember, in almost all of Turkey's markets; bargaining is the standard. Every businessperson (and every buyer, as you will soon discover) has his or her style, but some standard rules govern the communication. The seller will surely offer you a high opening price, so don't feel ashamed to come back with a value that's much lower—try half, for starters. And recognize, it's your money that's being spent, so feel free to walk out at any time—though it's both bad behaviors and bad business to bargain aggressively or to refuse to buy once the seller has accepted your offer. And don't shop in a hurry: bargaining takes time
