Different techniques are used in preparing food for winter. Peppers, aubergines, tomatoes, apples, plums and mulberries are dried in order to be used in food and desserts for the winter.
Until late Ottoman times there were generally two meals in the day, one in late morning and dinner. Today the main meals are breakfast, lunch and dinner. In some regions, one more meal, known as “yatsilik, uykuluk or yat-geber yemegi,” is added to these, especially in the long winter nights. Another meal is sometimes eaten …
Some foods and beverages, peculiar to special days and which have a symbolic meaning although they take much more time to prepare, are part of Turkish cuisine.
Nutritional habits are shaped according to the prevalent cultural – geographical – ecological – economic characteristics and features and the historical process.