1 | GENERAL QUALITIES OF TURKISH CUISINE; OTTOMAN CUISINE |
2 | SOUPS SPECIAL TO TURKISH COUISINE |
3 | RICE, BULGUR AND LEGUME DISHES SPECIAL TO TURKISH CUISINE |
4 | MEAT DISHES SPECIAL TO TURKISH CUISINE |
5 | VEGETABLE DISHES SPECIAL TO TURKISH CUISINE |
6 | SALADS, DOLMA (STUFFED VEGETABLES), SARMA (STUFFED GRAPE LEAVES) AND MEZZES SPECIAL TO TURKISH CUISINE |
7 | PASTAS AND PASTRIES SPECIAL TO TURKISH CUISINE |
8 | DRINKS AND DESSERTS SPECIAL TO TURKISH CUISINE |
9 | MID-TERM EXAM |
10 | DISHES SPECIAL TO BLACK SEA REGION |
11 | DISHES SPECIAL TO CENTRAL ANATOLIA REGION |
12 | DISHES SPECIAL TO SOUTHEAST ANATOLIA REGION |
13 | DISHES SPECIAL TO MEDITERRANEAN REGION |
14 | DISHES SPECIAL TO AEGEAN REGION |