EATING HABITS

AND
DAILY ROUTINES
IN TURKEY

ARZU KORKUTAN&MURAT MAMALI&MERVE SEMA YIGIT

 Turkey is a country which located on two continents, Asia and Europe.

Turkey population is about 76 million.

Capital city of the Turkey is Ankara The largest city is Istanbul in Europe.

IZMIR ANTALYA
BREAKFAST(SIMIT AND TEA) LUNCH

DINNER FIVE OCLOCK TEA & SNACKS

If we describe
shortly eating
habits in Turkey
Before eating we read this prayer In the name of God(Allah),
the merciful to all his creation, the merciful to his believers.
 We like hosting guests and eating together. The host
shouldnt leave the table before guests even if he/she is full
enough. This is to ensure the guests for enough time at the
table.
Soup is the traditional starter at a Turkish
table. It is believed that it relieves our
stomach before main dishes.
Salad and Ayran is indispensable part of the our meals. Ayran
is national drink for Turkish people at the dinner table. We
like having green salad beside the meals.
If we categorized as people eating habits
EMPLOYEES
Employees generally eat 3 times.
At home or some people eats in work place.
Lunch break is 1 hour in Turkey at most working places.

STUDENTS
Dormitory and staying in houses
Students who live in houses eat 2 or 3 times per day
Or we eat out, university students really like it, its 2 or 3 times per
week.

RETIRED PEOPLE&HOUSEWIFES
They have time and cooking experience
They eat 3 times regular meals per day and additionally snacks, such
as cake, pastry, tea, and non-alcohol drinks.
Retired people eat out 1 or 2 times per month for special days
 Where we are shopping? Who's going to shopping?

Grocery men
17%
Bazaar 60% women
Market
43%
40%
40%

Where do we eat?

Who cooks at home? 35% 35%

Bring from home or to eat at home

95% 25%
workplace cafeteria

women men

eating outside

5% 5% skipping meals
 Daily Eating Routines

https://www.youtube.com/watch?v=VeEVdw5EGyA
 Breakfast: Bread
Salty white cheese
Tomatoes
Cucumber,
Olives
Boiled eggs
Butter, jam and honey,
Tea and fruit juice
Pastries such as brek, simit, poaa,
boyoz, gzleme, toast, etc.

Lunch: At lunch time home food is

popular, and includes delicious meat and
vegetable stews.
 5 oclock snack: It is between dinner
and lunch, about 3-5 p.m.

We drink tea, coffee, fruit juices,

acidic beverages and eat
pastries such as cake, cookies,
or some other appetizers.

Dinner:
Soup
Vegetable and meat meals
Pulse, beans, rice, different types of
salad,yoghurt
Ayran, water.
Turkish baklava, stla, Turkish delight,
aure, helva, Kemalpaa dessert or fruit.
But we usually prefer to eat fruits while
watching T.V.
 CONSUMPTION
White Bread 85%

Grain Bread 29%

Black Tea 92%

Coffee 21%

Alcohol 15%

Milk 65%

Meat 80%

Egg(every day) 30%

 Traditional Turkish Food and
Beverages

DNER KEBAP
LAHMACUN(TURKISH PIZZA) PIDE (PITA)
 TURKISH COFFEE
LOKUM(TURKISH DELIGHT)

http://www.youtube.com/watch?v=OOaI8JC1_EE
HALVA
HELVA

BAKLAVA

ASHURE
KFTE MANTI

HAMSI FISH
THANK YOU
FOR
YOUR
ATTENTION !
 Bibliography
Amicis, Edmonde: stanbul (1874), (Transl. Beynun Akyava). Ankara 1981,
Ministry of Culture Press.
DOhsson, M.: XVIII. Yzyl Trkiyesinde rf ve Adetler, (ev. Zerhal Yksel)
Tercman 1001 Temel Eser.
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Prime Ministry.
Eybolu, smet Zeki: Anadolu Uygarl, Istanbul 1981.
Gbilmez, Erdoan: Yenimahalle ve Kayadibi, Ankara 1972 A..S.B.F. Press.
Gmkaynak, Mustafa: Kayseri Pastrmas, Kugm ve Ttnlk, Trk
Folklor Aratrmalar No. 208, Nov. 1966.
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Kafesolu, brahim: Trk Milli Kltr, Ankara 1977, Turkish Cultural Research
Institute Press. -
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Kksal, Orhan: Trkiye 1974 Nutrition-Health and Food Consumption Research,
Ankara 1977.
Lewis Raphaela: Osmanl. Trkiye sinde Gndelik Hayat (Adetler ve
Gelenekler), Istanbul 1973, Doan Karde Press.
 Rsonyi, Leszli: Tarihte Trklk, Ankara, Turkish Cultural Research
Institute Press.
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Tercman 1001 Temel Eser, No, l8.
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1981, pp. 59375.
Trkolu, Sabahattin: Vanda Tandr Adetleri, Trk Folklor
Aratrmalar Dergisi, No. 245, Dec. 1969.
Yasa, brahim: 25 Yl Sonra Hasanolan Ky, Ankara 1969,
A..S.B.F. Press.
Yldrak, Nurettin: Mu Merkez lesi Kylerinin Sosyo-Ekonomik
Yaps, Ankara 1974, Unpublished Doctoral Thesis, Ankara University
Department of Agriculture.
Yce, ener: Bucakta Safra ve Yemek Gelenekleri, Trk Folklor
Aratrmalar, No. 210, Jan. 1967.
4. Be Yllk Kalknma Plan.
 QUESTIONS
How often do people in your country eat?
Do they eat regular meals?
How often do they cook a meal?
Who cooks at home?
Do children learn to cook?
How often do people eat togather as a family?
Eat out?