Turkey

Turkey, the land link between the Levant, Central Asia, and Europe, has a cuisine that can be simply described as fresh. Food is often served as a large variety on small plates. Often cooked pilaf-style and served as a side dish, or as a main dish with other ingredients, grains such as rice and bulgur are found all over Turkey. Common flavors include mint, parsley, paprika, and cumin. Sumac, a sour berry, is used to provide acid to many dishes.