TURKISH FOOD: DISCOVER TRADITIONAL CUISINE

GÖZLEME – stuffed flatbread cooked on a large flat griddle. The dough is rolled thin, filled with cheese, spinach, or minced meat, folded, and griddled until crispy.

BAZLAMA – flatbread cooked on a griddle, thicker than gözleme.

YUFKA – traditional flatbread from unleavened dough. It’s similar to lavash or a very thin flour tortilla in appearance and texture.

KESME – egg noodle dish. The noodles are hand-cut from a simple dough made with flour, eggs, water, and salt, giving them a rustic, homemade appearance that holds up well in soups and stews. Kesme noodles have a pleasantly chewy consistency that contrasts nicely with the broth they’re typically served in.

PIDE – a boat-shaped pizza or open-faced flatbread, topped with seasoned ground meat, melted yellow cheese, layered spicy sausage, or spinach with cheese.

BÖREK – a family of filled pastries made of yufka dough. It’s one of Turkey’s most versatile dishes, served from breakfast through dinner, as street food, or at celebrations, commonly filled with spinach, cheese, ground meat, white cheese, or potatoes.

TARHANA – a fermented grain-based soup made from a mixture of flour, yogurt, and vegetables. Tarhana is considered one of the world’s oldest instant soups and has been a staple in Turkish homes for centuries.

KISIR is a bulgur salad similar to tabbouleh but distinctly Turkish. It’s made with finely ground bulgur, tomato paste, pomegranate molasses, parsley, mint, onions, and spices. The bulgur is typically softened with hot water or tomato juice rather than being fully cooked. Common spices are usually red pepper flakes, cumin, sumac, lemon juice, olive oil, green onions, cucumbers, and fresh herbs. The pomegranate molasses is particularly important as it provides the characteristic sweet-sour taste.

PIRINÇ PILAVI – a fundamental dish in Turkish cuisine. It consists of long-grain rice cooked with butter or clarified butter (sometimes olive oil), salt, and often a small amount of orzo pasta browned in the fat before adding the rice. The rice is cooked with water or broth until fluffy, with each grain separate and tender.

BULGUR PILAVI –  a traditional side dish made from cracked wheat instead of rice, a staple in central and eastern regions of Turkey. Bulgur pilavı absorbs the cooking liquid and flavors, resulting in a fluffy texture with a slightly nutty, earthy taste. It’s often seasoned with salt, black pepper, and sometimes tomato paste for a reddish version called domatesli bulgur pilavı.

 

 

IMAM BAYILDI – an eggplant slowly cooked in olive oil and stuffed with onion, garlic, tomatoes, and herbs. It is served cold and is an example of an olive oil-based dish. The name translates to “the imam fainted,” supposedly due to the dish’s incredible flavor or the richness of the olive oil used.

PATLICAN KIZARTMASI – fried eggplant slices, often served with a garlic yogurt sauce or tomato sauce, a staple in Turkish households,

YAPRAK SARMA – grape leaves are filled with a mixture of rice, pine nuts, currants, mint, dill, and sometimes minced meat. Served as a light meze.

BIBER DOLMASI – Dolma is the practice of stuffing vegetables, and one of the most iconic versions in Turkish cuisine is biber dolması – bell peppers stuffed with a mixture of rice, onions, tomatoes, herbs, and sometimes pine nuts and currants. The dish is cooked in olive oil and can be served hot or cold.

TÜRLÜ – vegetable and beef or lamb casserole meaning ‘variety” and made from seasonal vegetables – potatoes, eggplants, okra in a tomato-based broth.

KURU FASULYE – slow-simmered white beans, tomatoes, peppers, onions, and olive oil (and sometimes meat), served with rice. Kuru fasulye is considered one of Turkey’s national dishes and is commonly found in home cooking and traditional restaurants.

MERCIMEK ÇORBASI – a comforting staple soup – red lentils simmered with onions, carrots, tomatoes, red pepper paste, olive oil, cumin, and red pepper flakes. It appears on tables throughout Turkey as a starter for dinner, as a light lunch, or as a warming winter meal.

ÇOBAN SALATASI – Shepherd’s Salad, a simple, fresh salad. This rustic dish reflects its humble origins as a meal that shepherds would prepare using readily available fresh ingredients. The salad consists of diced tomatoes, cucumbers, and green peppers as its foundation. Red onions are added and often thinly sliced or finely chopped. These ingredients are tossed together and dressed with olive oil, lemon juice, and salt.

PIYAZ – a salad made from white beans mixed with onions, parsley, and a tangy dressing made of olive oil, lemon juice, and vinegar. Sometimes hard-boiled eggs are added. It is typically served as an accompaniment to grilled meats like köfte.

KUMPIR – potato that’s baked until the skin is crispy, then split open and the inside is mixed with butter and kaşar cheese (similar to mozzarella) until it becomes fluffy and creamy. Kumpir is especially popular in Istanbul’s Ortaköy neighborhood, where numerous vendors specialize in this street food.

ŞIŞ KEBAP is marinated lamb, beef, or chicken skewered and grilled over charcoal. The meat is seasoned with olive oil, yogurt, lemon, cumin, sumac and is often interspersed with vegetables like peppers, tomatoes, and onions. This smoky, flavorful meal traditionally includes rice or bulgur, flatbread, and yogurt sauce.

ADANA KEBAP – a spicy hand-minced lamb kebab mixed with red bell peppers, hot red pepper flakes, and other spices. Traditional Adana must follow specific preparation standards to earn its name – using particular cuts of lamb and a prescribed ratio of fat to meat. When served, it comes with grilled tomatoes, peppers, onions, and thin lavash, accompanied by ezme salad, yogurt, or şalgam – turnip juice.

URFA KEBAP – similar to Adana kebab but milder and without the heavy use of chili peppers.

DÖNER KEBAP – seasoned meat stacked in the shape of an inverted cone and slowly roasted on a vertical rotisserie. Meat is slowly cooked, and slices are shaved off for serving in a wrap, on a plate, or with pita bread. While döner has become famous through its German adaptation and related dishes like Greek gyros and Arab shawarma, the Turkish original emphasizes quality meat and minimal additions.

ISKENDER KEBAP – luxurious kebab variation, when döner kebap meat is arranged over bread and generously topped with warm tomato sauce and melted butter. A side of creamy yogurt accompanies the dish, providing a cooling contrast to the rich, savory elements. What makes İskender kebap special is this careful layering and combination of textures and flavors: the crispy yet tender meat, the bread that soaks up the butter and tomato sauce, the tangy yogurt, and the richness of the browned butter.

CIĞER KEBABI – sheep liver cut into small pieces, skewered, and grilled over charcoal, particularly popular in southeastern Turkish cities. Unlike many other kebabs, ciğer kebabı typically requires minimal marination—just a light seasoning with salt, black pepper, red pepper flakes or cumin.

ŞIŞ TAVUK – Marinated chicken skewered and grilled, much like şiş kebap, but using chicken. The marinade typically includes yogurt, olive oil, and spices like paprika and cumin, served with rice, grilled vegetables, and yogurt.

KUZU TANDIR – lamb, onion, tomato, potato and peppers. Slow-cooked in an oven called a tandır, served with bread and raw onions.

KÖFTE – seasoned meatballs or patties made from minced lamb or beef mixed with bread crumbs, onions, herbs, and spices. These versatile morsels can be grilled, fried, baked, or stewed, resulting in various regional specialties across Turkey.

SAC KAVURMA – quickly stir-fried lamb, beef or chicken with vegetables on a convex iron cooking surface called a sac. This dome-shaped metal pan distributes heat evenly and allows for high-temperature cooking.The dish features bite-sized meat cooked with bell peppers, tomatoes, onions, and garlic, seasoned with salt, black pepper, red pepper flakes, cumin and thyme.

LAHMACUN – crispy flatbread topped with flavoured minced meat, served with fresh herbs and lemon, sometimes called Turkish pizza. Lahmacun originated in the southeastern regions of Turkey near Syria and is now found throughout the country in specialized restaurants called lahmacuncular as well as in many kebab shops.

HÜNKÂR BEĞENDI – an elegant Ottoman palace dish whose name translates to “the Sultan liked it.” The base is a smooth, rich eggplant purée; atop sits tender pieces of lamb that have been slowly simmered with onions, garlic, tomatoes, and bell peppers in a tomato-based sauce.

ARNAVUT CIĞERI – Albanian liver in English – cubed calf’s liver lightly coated in flour and quickly fried until crisp. The name references its supposed Albanian origins, though it’s now firmly established in Turkish cuisine.

YAHNI – a traditional Turkish stew that represents one of the oldest cooking techniques in Turkish cuisine. The term refers to a category of slow-cooked meat and vegetable stews that are gently simmered to develop deep flavors.

TAVUK SOTE – stir-fried chicken dish that appears regularly in home cooking and casual restaurants throughout Turkey. Bite-sized pieces of chicken breast meat are sautéed with vegetables in a pan with onions, garlic, bell peppers, and tomatoes. The chicken and vegetables are cooked in olive oil or butter and seasoned with salt, black pepper, thyme, and red pepper flakes. What makes tavuk sote distinctive is its light tomato-based sauce.

KUZU GÜVEÇ – slow-roasted lamb shoulder or leg seasoned with salt, black pepper, cumin, or thyme. The lamb is hung inside a tandır oven—a clay pit oven that’s heated with charcoal, creating intense heat and smoke. The meat cooks slowly for 4-6 hours, allowing it to become incredibly tender while developing a crispy exterior. Kuzu tandır is commonly served with its own cooking juices spooned over the meat, accompanied by rice pilaf or bulgur pilaf. Traditional accompaniments include roasted vegetables, yogurt sauce, and fresh salad.

MANTI – small dumplings filled with spiced minced lamb or beef. Boiled dumplings are served with yogurt and garlic and topped with a butter sauce infused with paprika or sumac. Making traditional mantı is labor-intensive, with the dumplings ideally made as tiny as possible. This often makes mantı preparation a communal activity.

ÇIĞ KÖFTE – bulgur wheat casing with various stuffings, including meat. Closely related with kibbeh nayyeh from Levantine cuisine.

PASTIRMA – an intensely flavored dry cured beef – Turkish delicacy. Cuts of beef are salted and pressed between heavy weights to remove excess moisture and air-dried. What makes pastırma distinctive is its spice coating called çemen. This paste consists of finely ground fenugreek seeds, garlic, and hot red pepper, creating a thick, aromatic crust. When sliced paper-thin, pastırma reveals a deep red interior contrasted by its reddish-brown spice coating.

HAMSI TAVA – anchovies coated in a seasoned flour mixture and fried, popular in Turkey’s Black Sea region.

HAMSI BUĞULAMA – fresh anchovies arranged in a  shallow pan and topped with onions, diced tomatoes, green peppers, and garlic. Seasonings are kept simple with just salt, black pepper, and perhaps a bay leaf or sprinkle of oregano. A small amount of olive oil is drizzled over everything, and a little water is added to the pan. The distinguishing feature of hamsi buğulama is the cooking method—”buğulama” refers to steaming or cooking with steam. This process preserves the delicate texture of the anchovies while infusing them with the flavors of the vegetables. The result is a much lighter, more subtle preparation than fried hamsi.

BALIK EKMEK is an iconic street food that literally translates to “fish bread.” It is popular in Istanbul, where it’s sold from boats docked along the waterfront and the Galata Bridge. The classic balık ekmek consists of grilled mackerel in a half loaf of white bread. The sandwich is garnished with raw onions, lettuce, parsley, and lemon.

KALAMAR TAVA – squid rings battered and deep-fried, often served with tarator sauce.

MIDYE DOLMA – a popular street food and meze, mussels stuffed with a spiced rice mixture and pine nuts, saffron, black pepper, and cinnamon, served with a wedge of lemon.

KARIDES GÜVEÇ – a casserole-style dish made with shrimp cooked in a tomato sauce with garlic, peppers, and sometimes cheese, served in an earthenware pot.

MENEMEN – a popular breakfast dish, made by sautéing tomatoes, green peppers, and onions in olive oil, then scrambling eggs into the mixture.

ÇILBIRT– a traditional breakfast or brunch dish that features poached eggs served on a bed of garlicky yogurt and topped with spiced melted butter. This elegant yet simple dish has roots in Ottoman palace cuisine.

YAYLA ÇORBASI – a traditional yogurt soup whose name translates to “highland soup,” referencing the mountain plateaus where shepherds spent summer months with their flocks, producing abundant yogurt. Soup begins with a base of rice cooked in broth until tender. The defining element is thick yogurt tempered with egg yolk and flour to prevent curdling when heated. This mixture creates a creamy, tangy soup with a velvety texture.

TUTMAÇ – An ancient Turkish soup with roots dating back to Central Asian Turkish cuisine, made of noodles, lentils, and yogurt. While not as commonly found in restaurants as other Turkish soups, it remains an important cultural dish.

CACIK – yogurt-based side dish similar to Greek tzatziki but with its own distinct characteristics. This cooling accompaniment features strained yogurt mixed with grated cucumber, garlic, olive oil. Fresh dill and mint are common herbs added for brightness. The consistency varies by purpose—it can be prepared as a thicker dip or thinned with water or ice to create a more soup-like consistency.

AYRAN – an iconic beverage made with yogurt, water, and a pinch of salt. It is a popular choice, especially during hot summer days, as it is both hydrating and cooling.

BAKLAVA – an iconic dessert consisting of layers of thin, flaky phyllo dough filled with chopped walnuts, hazelnuts, or pistachios with syrup or honey. This rich pastry represents the pinnacle of Ottoman sweet cuisine and remains one of Turkey’s most famous culinary exports.

LOKUM – Turkish delight, a family of confections based on a gel of starch and sugar, often flavored with rosewater, mastic, or lemon and dusted with powdered sugar. This soft, chewy candy dates back to the late 18th century in Turkey, where it was called rahat-ul hulkum, meaning “comfort of the throat” in Ottoman Turkish.

KADAYIF DOLMASI – a distinctive dessert associated with Gaziantep cuisine. This sweet treat features kadayıf – shredded phyllo dough wrapped around a filling of ground pistachios or walnuts, creating small, cigar-shaped rolls.

KÜNEFE – a crispy, cheese-filled dessert made with shredded phyllo dough, soaked in sweet syrup, and often topped with pistachios.

 HANIM GÖBEĞI – lady’s belly button” in Turkish: puffed shape with a characteristic dimple in the center, resembling a navel or belly button—hence its playful name.

HELVA – a category of sweet confections that come in several varieties – tahini helva, flour helva and semolina helva. The most traditional is tahini helva, made from ground sesame paste mixed with sugar that’s been heated to various stages. This creates a crumbly yet fibrous sweet with a nutty flavor. It’s often studded with pistachios and may be flavored with vanilla, chocolate, or other additions. It is not only a dessert with a unique taste but is traditionally associated with mourning in many Muslim cultures as a practice of offering condolences.

AŞURE – Noah’s Pudding – a sweet porridge of a mixture of grains, legumes, dried fruits, and nuts boiled together and sweetened with sugar. It’s one of the oldest desserts in Turkish cuisine and very significant to Islamic tradition. According to legend, aşure was the first meal made by Noah and his family, using the remaining ingredients they had on the ark.

TAVUK GÖĞSÜ – An unusual milk pudding made with finely shredded chicken breast. This unique sweet has royal origins in Ottoman palace. Despite containing chicken, it doesn’t taste savory at all. The chicken provides a unique texture with fine strands running through the pudding, giving it a consistency somewhere between chewy and creamy. The flavor is sweet and milky, with most people unable to detect the presence of chicken if they’re not told beforehand.

REVANI – semolina-based cake soaked in syrup, often flavored with lemon or rosewater.

TULUMBA – deep-fried dough soaked in syrup, slightly similar to Spanish churros.