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Turkey produces lots of wonderfulvegetables, butroast lamb or mutton(kebap)is a basis of Turkish cuisine.

Most Turkish dishes contain more vegetables than meat, but in the many stews and pilavs,small amounts of meat may be used as a flavoring, so vegetarians need to choose carefully.

At the commonhazır yemek(“ready food”) steam table restaurants, askEt var mı?(eht VAHR muh, “Is there meat?”) while pointing to a stew, but be aware that the cook may think this excludes soup bones, etc. Better to announceHiç et yemem(HEECH eht yeh-MEHM, “I eat no meat at all”) and allow the cook to choose dishes on that basis.

There’slots of variety in Turkish cuisine. You won’t starve. Rather the opposite: especially if you don’t mind eating milk or cheese, you’ll find plenty of savory亚搏电竞会被黑吗-mezeto make a fine meal.

Stuffed grapevine leaves(yaprak dolması), for example, come eitherzeytinyağlı(“with olive oil”) to be served cold, oretli(“with meat”) to be served hot. The cold version is vegetarian, the hot version is not. Many other stuffed vegetables will contain mostly rice, but there may be some meat.

In places with substantial numbers of foreign tourists,many restaurants will have a few vegetarian dishes, and most personnel will understand the wordvejeteryen(veh-zheh-tehr-YEHN) (from the French).

Theveganconcept—using no animal products whatever—isnotwidely understood in Turkey. If you’re a vegan, prepare for the usual scramble.

By the way, theNeyzade Restaurantin theSirkeci Mansion HotelinIstanbulis sensitive to food allergies, and always hasgluten-free,vegetarianandveganchoices available.More…

—byTom Brosnahan


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