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Powder-fine coffee simmered in a small pot (cezve) and served unfiltered with the grounds settling in the cup. UNESCO lists it as intangible heritage.
With a glass of water and Turkish delight. Don't drink the sludge.
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Turkey's 'lion's milk', distilled twice with aniseed. Drunk slowly through a long meal of meze and fish.
Salted yoghurt drink, Turkey's national drink; doogh is Iran's fizzy minty version.
İskender serves döner slices on bread with tomato sauce, sizzling butter and yoghurt.
Layered filo with nuts and syrup; Gaziantep's pistachio baklava is protected.
Crisp 'Turkish pizza'.
Tart red powder used like lemon.
A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
A smaller, stronger milk coffee with velvety microfoam, created in the 1980s.
'Stained' espresso: just a dash of foamed milk.
Espresso 'cut' with an equal amount of warm milk, little foam.