food comparison

Hunkar begendi belongs to a grand international family of baked and sauced eggplant dishes, from the moussaka of Greece and the Balkans to the eggplant parmigiana of Italy and the ratatouille of France.

Every great bread culture has its ring, its roll, or its crust that gets split and filled, from the New York bagel to the Greek koulouri and the German pretzel.

Every culture that grows potatoes has invented its own way of loading them with toppings, from the American loaded baked potato to the British jacket potato and the Mexican potato filled with beans and salsa.

Caramelized milk desserts exist all over the world, from French creme brulee to Spanish flan, and Turkish kazandibi belongs to this distinguished family.

Bread made on a hot surface is a universal human invention, from the griddle cakes of Mexico to the naan of India. Turkish bazlama belongs to this worldwide family, yet it has a character all its own.

Every culture on earth has a soup, yet Turkish corba feels unmistakably itself.

The stuffed grape leaf belongs to a wide international family: the Balkans, the Middle East, the Caucasus, and the Mediterranean all roll leaves around fillings, and the versions share an obvious ancestry.

Pastries exist everywhere, and the names often cross borders: baklava appears on menus from the Balkans to Brazil, and the filled doughs of Turkey have relatives across the whole Mediterranean.

Urfa kebab has traveled far beyond Turkey, and like many travelers, it has changed on the road.

You have probably eaten something called Adana kebab outside Turkey, and you may have wondered why it tasted so different from the dish you tried in Adana.

Rice pudding is one of the most widespread desserts on earth, made in some form by nearly every culture that grows rice.

Every country with a summer has an ice cream, and nearly every one of them is different. Italy has gelato, France has its rich creams, America has its soft-serve, India has kulfi, and Turkey has dondurma.