Lunch

Traditionally in Turkey, lunch was no big deal. People ate before they went out to work in the fields, and carried with them simple snacks such as bread, olives and cheese. In the late nineteenth century, cheap eateries started appearing in the cities, where tradesmen and shopkeepers could grab a soup, a stew, and maybe a börek or a kebap. These places came to be called lokanta (from the Italian word locanda).