Turkish food combines culinary traditions of a pastoral people originating from Central Asia and the influences of the Mediterranean regions. Guests are usually able to go into a kitchen and choose from the pots if they cannot understand the names of the dishes.
Things to know: Turkey is a secular state and alcohol is permitted, although during Ramadan it is considered polite for the visitor to avoid drinking alcohol.
National specialities:
• Shish kebab (pieces of meat threaded on a skewer and grilled).
• Doner kebab (pieces of lamb packed tightly round a revolving spit).
• Barbunya (red mullet) and kiliç baligi (swordfish).
• Dolma (vine leaves stuffed with nuts and currants).
• Karniyarik (aubergine stuffed with minced meat).
• Turkish Delight (originally made from dates, honey, roses and jasmine bound by Arabic gum and designed to sweeten the breath after coffee).
National drinks:
• Raki (anisette), known as 'lion's milk', which clouds when water is added. Drinking raki is a ritual and is traditionally accompanied by a variety of meze (hors d'oeuvres).
• Ayran (a refreshing yoghurt drink).
• Tea.
• Strong black Turkish coffee.
• Turkish beer, red and white wines.
Tipping: A service charge is included in hotel and restaurant bills.

There are nightclubs in most main centres, either Western or Oriental, with music and dancing. There are theatres with concerts in Ankara, Istanbul and Izmir and most towns have cinemas. Turkish baths (hamam) are popular.

Istanbul's Kapali Carsi Bazaar has jewellery, carpets and antiques for sale. Turkish handicrafts include a rich variety of textiles and embroideries, articles of copper, onyx and tile, mother-of-pearl, inlaid articles, leather and suede products, jewellery and, above all, carpets and kilims. Shopping hours: Daily 0930-1900 in tourist areas. Closing hours vary, with some shops staying open until midnight. Outside tourist areas shops may close at lunchtime and on Sundays. Istanbul covered market: Mon-Sat 0800-1900 (closed Sunday).