Turkish is the official language, Kurdish and Arabic is also spoken in the southeast, but most shopkeepers can speak rudimentary English, German and even Italian. All directions, apart from tourist signs, are written in Turkish. The Turkish language belongs to the Ural – Altaic group and has an affinity with the Finno – Hungarian languages. Turkish is written in the Latin alphabet and is spoken by at least 150 million people around the world.
Turkey is a warm country for most of the year, and casual wear including shorts, pants, T-shirts and sunglassed are preferred during the Spring and Summer months. A good sturdy pair of walking shoes are essential, including a sweater for the occasional chilly evening after a suntan. Winter travellers will definitely need warm waterproof clothing, including hats, gloves and thick sweaters.
When it comes to dress codes, expectation that women will dress conservatively. Skimpy clothing is offensive to many local people, particularly the older generation and will be frowned upon. However it is fine for women to wear shorts in the more popular tourist areas, there is unlimited freedom on most beaches. A good option is a light cotton dress, or baggy cotton pants. You will need a dress when visiting mosques.
Men’s clothing is less subject to scrutiny. We recommend, however, that you take a mix of cotton pants and shorts. When visiting a mosque, both men and women should cover their limbs. Men can get away with trousers and a short-sleeved shirt; women should wear a dress (below the knees) with long sleeves, and when swimming, costumes must be worn at all times and a swimsuit, for women, is far more acceptable than a bikini.
How should visitors dress in Turkey
Casual wear is appropriate for most tour excursions. Women wear pants or skirts, but when visiting mosques it is recommended that they cover their heads with a scarf and both sexes should not wear shorts out of respects for religious customs.
Protected to the north, west and south by sea, guarded to the east and southeast by impenetrable mountain ranges, Turkey has the varied landscape of a continent complete in itself. Arable plains change over long distances into areas of steppe and pasture suitable only for livestock, surrounded by barren rocky regions or dense swathes of virgin forest. Throughout the course of history, the landscape has played a key role in determining the settlement of civilizations, migrations, invasions and the spread of numerous religions.
Turkey is located in south/western Asia (the part that is west of the Bosphorus is included with Europe, or referred to as the ‘European side’) and borders south eastern Europe. In the north it borders the Black Sea. To the west is the Aegean Sea, Greece and Bulgaria and to the east are Georgia, Armenia and Iran. In the south it borders the Mediterranean Sea, along with Iraq and Syria. It occupies a landmass of 780,580 square kilometres and its capital is Ankara.
Maden Suyu is the name for mineral water. Elma cayi (pronounced alma CHA-hy) is the ubiquitous apple tea. Bira means “beer” (Efes was our favorite brand). Turkey also produces good wine, the best being yakut, a full-bodied dry red. The local spirit is the aniseed-flavored raki (similar to Greece’s ouzo), which is usually mixed with water.
Turkish food is well seasoned and delicious reminiscent of what many people think of as Greek food (but don’t ever make that comparison out loud!). Menus in smaller restaurants or lokantas (taverns that serve food) are often written in Turkish only, so look around at what others are eating and point at what looks good. Rice, mutton, fish (along the coast), pinenuts, eggplant, onions and other vegetables are common ingredients. Fried, grilled and smoked foods are also common.
Be sure to try hunkar begendi (eggplant with beef or lamb), izgaralar (grilled lamb or beef), pide (kind of a Turkish pizza—lahmacun was our favorite variety), the many different kinds of kebabs (especially Iskender), kofte (meatballs), ic pilav (fried rice and raisins) and kuzu dolmasi (lamb and rice).
You can often make a meal from the numerous appetizers offered, such as yaprak dolmasi (stuffed grape leaves), spicy midye (mussels), peynirli borek (cheese rolled up in flaky pastry) and stuffed vegetables. Many desserts are excellent: some are milk based, while others are baklava-type pastries.
Even if you think you don’t like Turkish Delight, try some very sweet and crammed with nuts, it’s a real treat. (Some of the names of dishes have colorful translations: Lady’s thigh is a meat croquette, and nightingale’s nest is a sherbet-filled pastry.) The produce is great; sample fresh giant cherries and figs, in particular. Excellent yogurt, used in desserts or salads, is also available.