Turkish Cuisine: The Turkish cuisine is an interesting mix between the Eastern and Mediterranean cuisines, a mix between the olive oil, typically Mediterranean ingredient, and spices, ingredient basis of Middle East cuisine. Lunch usually starts with the meze (small appetizers). The main courses are based on lamb and sheepskin but also based on vegetables like zeytinyaglilar (vegetables cooked in olive oil), terbiyeli zeytinyagli pirasa (leeks in egg sauce), the kabak salatasi (zucchini salad) the cacik (yogurt, cucumbers and fennel). Among the meat dishes the kebab (sheepskin or lamb meat), which is usually accompanied by dolma (stuffed vegetables), and a salad of cucumbers and pilav (rice), are very good also the kofte (meatballs of chopped meat). Excellent fish: sea bass, shrimp, mullet. Among the desserts the famous baklava (puff pastry covered with honey, stuffed with walnuts, almonds and chopped pistachios, but sometimes also with dates and figs).