Turkish Cuisine Quotes

I have had nice years in Turkey.

I have been to Turkey almost every summer holiday of my life and pretty much only on summer holidays, which makes me a very shallow Turk indeed.

You still miss Turkish people, talking Turkish, you still miss your culture. That's why New York is the best place to be because everywhere you go there's Turkish people, your friends are here, you can go to eat Turkish food every day.

I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

I wrote a techno song about the four things I love in Germany to make myself happy, which are my grandfather, my two poodle pets, bread, and a strange but delicious Turkish dish called Doener Kebab.

Istanbul is inspiring because it has its own code of architecture, literature, poetry, music.

Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

I ate fantastic Italian food in Croatia, which you wouldn't expect. The food in Istanbul was amazing. I never would've expected that and the food, I guess you're learning something about me, the food in Prague, they're very, very heavy meat eaters, like, a lot of meat, which is great.

If one had but a single glance to give the world, one should gaze on Istanbul.