Kalamar tava
Fried calamari (Turkish-style)
Squid rings, usually marinated then battered and fried, served as a meze with lemon and a creamy dipping sauce.
EggsDairyGlutenShellfish
Turkish Cuisine Guide
Turkish Allergen Guide
From meze to kebab to syrupy desserts, spot the usual suspects before they spot you.
Typical dining style:Meze starters, bread on the table, then grilled mains and sweet desserts
Staples you’ll see a lot:Wheat bread, yogurt, cheeses, lamb/beef, tomatoes, peppers, olive oil
Sauce habits:Yogurt-based toppings are common, and butter is used for richness
Spice level:Usually mild-to-medium; some regional soups and kebabs can be very spicy
Good news for halal diners:Many traditional dishes are halal-friendly, but always confirm meat and cooking fats
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Bread, lavash, börek, bulgur, and wheat-based desserts make gluten a frequent default.
Dairy
Often Present
Yogurt, cheese, butter, and kaymak show up as toppings, fillings, and sides.
Eggs
Sometimes Present
Eggs are common at breakfast and sometimes appear in batters, sauces, or baked goods.
Fish
Sometimes Present
Fish is popular in coastal areas and can appear in meze or grills, but it’s not universal across menus.
Shellfish
Sometimes Present
Seafood meze can include squid, shrimp, or mussels; cross-contact risk rises in seafood-focused spots.
Soy
Rare
Soy isn’t a classic staple, but it can appear in modern sauces, marinades, or packaged ingredients.
Sesame
Sometimes Present
Sesame is common in breads (like simit), tahini (tahin), and some dessert garnishes.
Tree Nuts
Sometimes Present
Pistachios, walnuts, and hazelnuts are beloved in desserts and occasionally in savory Ottoman-style dishes.
Peanuts
Rare
Peanuts are less traditional than pistachios/walnuts, but can appear via mixes, oils, or dessert toppings in touristy settings.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Yoğurtlu (yogurt-based) sauces
Often adds dairy even when the dish itself looks dairy-free.
Found in: Kebabs, grilled vegetables, meze plates, soups as a finishing swirl
Kadayif / yufka / un (wheat pastry, phyllo, flour)
Primary gluten sources, including in desserts and “crispy” coatings.
Found in: Börek, künefe, baklava-style sweets, fried seafood batters
Tereyağı (butter) finish
Adds dairy and is sometimes poured on top at the last second.
Found in: Pilafs, soups, kebab plates, pastries
Tahin (tahini)
Sesame paste, sometimes unlisted in sauces or sweets.
Found in: Breakfast spreads, desserts, dressings, some meze
Mixed nuts (karışık kuruyemiş) garnish
Tree nuts may be sprinkled as a final garnish or included in fillings.
Found in: Desserts, rice pilafs, specialty kebab plates
Featured Dishes
Kahvaltı
Turkish breakfast spread
A generous breakfast table of many small plates: cheeses, olives, vegetables, breads, jams, eggs, and tea.
EggsDairyGlutenSesameTree Nuts
Cağ kebabı
Cağ kebab (Erzurum lamb kebab)
Marinated lamb cooked on a horizontal rotating spit over wood fire, sliced onto skewers and often served with lavash.
Gluten
Antakya künefesi
Antakya künefe (cheese pastry in syrup)
Shredded wheat pastry (kadayif) layered with unsalted cheese, baked, then soaked in hot syrup and often topped with pistachios.
EggsDairyGlutenTree Nuts
Beyran çorbası
Beyran soup (spicy lamb and rice soup)
A bold Gaziantep breakfast soup of lamb, rice, garlic, and pepper paste simmered in rich broth.
Gluten
Afyon sucuğu
Afyon sucuk (spicy dry sausage)
A dry-fermented beef sausage from Afyonkarahisar, seasoned with garlic and warm spices, often pan-fried and eaten at breakfast.
Eggs
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat flour, bulgur, bread crumbs, yufka, or soy sauce?
- Is anything cooked or finished with butter, ghee, kaymak, cream, milk, or yogurt?
- Are eggs used in the batter, dough, sauce, or glaze?
- Is this fried in the same oil as breaded items (or items containing dairy/egg)?
- Are nuts (pistachio, walnut, hazelnut) used as garnish or in the filling?
- Is sesame (tahin or sesame seeds) used in breads, sauces, or desserts here?
- For seafood: is there shared fryer/grill contact with fish or shellfish?
- Can you prepare it without bread/lavash and keep it separate from flour dust?
- Can you change gloves and use clean utensils for my order?
- Which ingredients are pre-made or packaged (spice mixes, sauces) and what’s in them?
- Bu yemekte buğday unu, bulgur, galeta unu, yufka veya soya sosu var mı?
- Tereyağı, sadeyağ, kaymak, krema, süt veya yoğurt kullanıyor musunuz?
- Hamurda, kaplamada, soslarda veya üstünde yumurta var mı?
- Kızartma yağı, unlu/galetalı ya da sütlü-yumurtalı ürünlerle ortak mı?
- İçinde veya üstünde fıstık, ceviz ya da fındık gibi kuruyemiş var mı?
- Susam (tahin veya susam tanesi) ekmeklerde, soslarda ya da tatlılarda var mı?
- Deniz ürünleri için: balık veya kabuklu deniz ürünleriyle aynı fritöz/ızgara kullanılıyor mu?
- Ekmeksiz/lavaşsız hazırlayabilir misiniz ve undan ayrı tutabilir misiniz?
- Siparişimi hazırlarken eldiven değiştirip temiz ekipman kullanabilir misiniz?
- Hangi malzemeler hazır paketli (baharat karışımı, soslar) ve içinde ne var?
Menu Glossary
Common menu words to help identify ingredients and allergens.
buğday= wheat
Primary source of gluten in breads and pastries.
un= flour
Usually wheat flour; used in doughs and frying batters.
bulgur= cracked wheat
Gluten-containing grain used in pilafs, salads, and sides.
yufka= phyllo-style thin dough
Wheat-based sheets used for börek and other pastries (gluten).
süt= milk
Dairy ingredient; can appear in batters, desserts, and sauces.
yoğurt= yogurt
Common dairy topping or sauce base on savory dishes.
peynir= cheese
Dairy; frequent in breakfast spreads and desserts like künefe.
tereyağı= butter
Dairy fat often used to finish rice, soups, and pastries.
yumurta= egg
Common at breakfast and sometimes in batters or dough.
susam= sesame
Found on breads (e.g., simit) and in tahini (tahin).
tahin= tahini (sesame paste)
Sesame allergen; used in sauces and sweets.
fıstık= pistachio
Tree nut; common dessert topping and fillings.
ceviz= walnut
Tree nut; used in desserts and sometimes savory fillings.
fındık= hazelnut
Tree nut; common in sweets and spreads.
yer fıstığı= peanut
Less traditional than pistachio/walnut, but can appear in mixes or toppings.
kalamar= squid
Shellfish (mollusc) allergen; ask about shared fryers.
karides= shrimp
Shellfish allergen; often fried or grilled in seafood places.
lavaş= lavash flatbread
Usually wheat-based (gluten).
Frequently Asked Questions
Many dishes are mild, but some regional soups and kebabs (especially from the southeast) can be very spicy. Ask about pepper paste (biber salçası) and chili flakes.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
Niblu provides ingredient and allergen guidance, not medical advice. Recipes and kitchen practices vary, and cross-contact can happen. Always confirm with staff, especially for severe allergies. Dish ranking inspired by TasteAtlas ‘Top 100 Turkish Foods’ (updated Jan 03, 2026).