The natives are mostly vegetarians; beans,
small cucumbers, rice and what cheap fruits may be in season are their
principal food; water, about which they are most particular, is the
principal beverage of all Turks from the highest to the lowest class.
I herewith give a typical Turkish dinner:--
Duzico.
Hors-d'oeuvre.
Yalandji Dolmas.
POTAGE.
Creme d'Orge.
POISSON.
Espadon. Sce. Anchois.
ENTREE.
Boughou Kebabs.
Carni Yanik.
ROTI.
Kouzoum.
LEGUMES.
Bahmieh a l'Orientale.
Ymam Bayldi.
ENTREMETS.
Yaourt et Fruits.
The charges in Turkey on the whole are moderate, but the Turkish coinage
is somewhat confusing, and even a Scotch Jew, who had been brought up in
New York, would find it a matter of difficulty to hold his own with the
unspeakable Turk when it came to a question of small change.
Tokatlian has a branch establishment of a bourgeois description for
business people just outside the big bazaar at Stamboul, the Restaurant
Grand Bazaar, where there are plenty of good dishes, besides native
experiments, which are worth trying. Here the charges are very moderate.
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