The word agora was an essential part of an ancient Greek polis or city-state. An agora acted as a market place and a forum to the citizens of the polis. The agora arose along with the poleis after the fall of Mycenaean civilization, and were well established as a part of a city by the time of Homer (probably the 8th century BC). The most well-known agora is the Ancient Agora of Athens. The Agora Open Air Museum of Izmir is one of the well-preserved agoras in the world.
Turkish cuisine is a refinement of Turkic, Arabic, Persian, and Greek cuisines. Ottomans fused various culinary traditions of their realm, with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt.
As a result, the Turkish cuisine has a vast array of very technical dishes. The best flavored white cheeses and yogurts are prepared from sheep milk. Although rice, which is called pilav, is the essential part of many foods, bulgur (prepared from wheat) can also be used for the same purpose. Especially in the western parts of Turkey, where olive oil is the major type of oil used for cooking.
The bread is prepared from wheat, barley, or corn. Pide (broad, round, and flat bread made of wheat) and tandir ekmegi (baked on the inner walls of a round over called a tandir) are two types of authentic Turkish breads. Turkish dishes frequently use eggplants, green peppers, onions, lentils, beans, tomatoes, garlic, and cucumbers.
Common fruits and nuts are grapes, apricots, cherries, melons, watermelons, figs, lemons, pistachios, pine nuts, almonds, hazelnuts, and walnuts.
Preferred spices and herbs are parsley, cumin, pepper, paprika, mint, and thyme.
Here at Café Agora, we are determined to maintain the notion of Agora. Hence, we strive to serve you the best selection of Turkish, Greek and Mediterranean Cuisines.

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