The Chef creates divine combinations


Meet the taste of delicious Turkish food with its original taste. Welcome to Agora Turkish Cuisine Restaurant

The History

The History of Turkish cuisine is the result of the region’s seasonal products and a nomadic diet, combined with a variety of influences from the surrounding regions.The history of modern Turkey began with the arrival of migrants from Central Asia’s Altay Mountains in Anatolia, otherwise known as Asia Minor. These people, the ancestors of  the modern Turks, were nomads that depended upon agriculture and the breeding of domestic animals. Their diet was based largely on mutton, goat meat, and beef, and they would prepare their meat in a tandir, an underground oven, or over an open wood or charcoal fire as kebabs. Most of Turkish food is prepared on top of the stove; the oven is hardly used. 
One of Turkish cuisine’s traditional staple dishes is kavurma, small cubes of meat cooked in its own fat, salted, and then stored in large earthenware containers, until it is eaten in the winter months. Another traditional delicacy, pastirma, is a preserved meat that is salted, spiced, and dried in the sun. Both of these specialties have survived the onslaught of many centuries, remaining popular dishes still today.
Turkish cooking has been strongly influenced by that of China and Mongolia, with homemade noodles and manti (like tortellini) playing a predominant role atop the Turkish kitchen table. Many other cultures have also left their mark on Turkish cuisine. Arab influences, especially in the south and southeastern parts of Anatolia, have introduced many new spices – hot peppers in particular, while the Persian, Hittite, and Byzantine Empires introduced different vegetables like cabbage, cauliflower, and parsley, among many other ingredients. The combination of meats and fruits that characterize Iranian stews, as well as the different vegetable stews  known as yakni, have also made their way into Turkish cuisine. The concept of the “kebab,” one that typifies Turkish cuisine, is of Persian origin. Similarly, the pilav, or pilaf, is the Turkish version of pulau, which is decidedly Persian.

Opening hours

Call For Reservations
Sunday to Thursday
Friday and Saturday


Contact Us

27 & 28, Navigation Point, Middleton Road, Hartlepool,TS24 0UH
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