Lokanta, Köfteci, Kebabci

Whether humble cafeterias or chic restaurants, lokanta serve traditional Turkish dishes. Other institutions – kebabci, ocakbaşı and köfteci – are temples of meat. Meat is especially enjoyed in Turkey: cooked or raw, grilled of course, in the form of köfteci (meatballs), in stews, in a quick sandwich on the run, in a börek or on a pizza – not to mention offal and tripe. There is an abundance of choice. Tradition also dictates that a meal begins with a soup and ends with pilav (rice). Firmly rooted in Ottoman cuisine, soups and rice remain dishes shared all across Turkey – from north to south, coast to inland – by everyone, rich or poor.