#turkish-cuisine

#turkish-cuisine

Sunnyvale's Meyhouse Restaurant captures this melting-pot heritage by recreating the traditional "meyhane" or wine house taverns, offering an authentic taste of Turkey's cultural crossroads. "The first meyhane opened during the Byzantines," co-owner Koray Altinsoy told San José Spotlight. "People go there to eat and drink and have very deep conversations together with music. We are trying to mirror this here, in the heart of Silicon Valley."

Everything at this casual Turkish spot is made from scratch, including the seeded "nomadic bread," which comes warm to your table with most orders, like the paper-thin lahmacun that's baked to a crisp and topped with spiced beef and lamb. The indoor dining area is comfortable and welcoming, with intricately painted blue-and-white tiles and decorative light fixtures overhead, but if the weather permits, definitely opt for the breezy outdoor patio.

Nora will open in Canary Wharf with a menu that blends traditional Turkish recipes and modern re-stylings, inspired by the street food culture of Istanbul.

Angel hair chocolate bars are a novel confection featuring a delightful combination of pistachio butter and pişmaniye, a traditional Turkish cotton candy, offering a unique texture experience.

According to Guinness World Records, the average Turkish citizen consumes 440 pounds of bread annually, making Turkey the largest bread consumer in the world.