Turkish cuisine is a refinement of Turkic, Arabic, Persian and Greek cuisines. Ottomans fused various culinary traditions of their realm, with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as Yogurt. As a result, the Turkish cuisine has a vast array of very technical dishes. The best flavored white cheeses and yogurt are prepared from sheep milk. Although rice, which is called pilav, is the essential part of many foods, bulgur (prepared from wheat) can also be used for the same purpose.

Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The bread is prepared from wheat, barley or corn. Pide (broad, round and flat kind of bread made of wheat) and tandir ekmegi (baked on the inner walls of a round oven called tandir) are some examples for authentic types of bread in Turkish cuisine. Frequently used ingredients in Turkish dishes include eggplant, green pepper, onion, lentil, bean, tomato, garlic, and cucumber. Grape, apricot, cherry, melon, fig, lemon, pistachio, pine nut, almond, hazelnut, watermelon, and walnut are among the most abundantly used fruits and nuts. Preferred spices and herbs are parsley, cumin, pepper, paprika, mint, and thyme.

At Café Agora, we are determined to maintain the notion of Agora. Hence, we strive to serve you the best selection of Turkish, Greek and Mediterranean Cuisines. Stop by, and say hi! We will be happy to host you!