1. You become a kebab snob.
Whether it’s Beyti, Adana, or Iskender (just to name a few), you have to learn the differences between each one and develop a personal favorite. You’ll realize that the street kebabs that you ate back at home were just a sad excuse for the real thing and that kebabs come in all shapes and sizes — not just wraps.
2. You learn to find comfort in the ubiquitous cay.
A cup of tea (or three) is present at breakfast, with an afternoon snack of borek (savory pastry) or after dinner with baklava. For those not accustomed to the taste, it quickly grows on you as you associate it with hospitality and tradition. A few cubes of sugar are added if you have a sweet tooth. Most importantly, you will have your preferred choice of preparation, from koyu (strong) to acik (weak).