Turkish Dishes

Acuka

A spicy, savory spread from southeastern Turkey made with ground walnuts, red pepper paste, garlic, cumin, and dried herbs. Similar to muhammara but with a more herbal flavor.

Adana Kebab

Adana Kebabı

A spicy grilled kebab from Adana made with hand-minced lamb mixed with red pepper flakes and tail fat, pressed onto wide flat skewers and grilled over charcoal.

Alinazik Kebab

Ali Nazik Kebabı

A Gaziantep specialty of tender lamb chunks served over a bed of smoky char-grilled eggplant purée mixed with garlic yogurt sauce.

Ankara Tava

A traditional dish from Ankara made with lamb pieces and orzo pasta cooked with tomato paste, hot peppers, onions, and cumin in a tomato-based sauce.

Ayran

Turkey's national yogurt drink, made simply by mixing yogurt, cold water, and salt. Thick, creamy, and refreshing, it's the traditional accompaniment to kebabs and grilled meats.

Aşure

Said to be one of the oldest desserts in the world, this is a thick sweet pudding made with grains, beans, dried fruits, and nuts. Traditionally prepared during the Islamic month of Muharrem and shared with neighbors.

Baklava

Layers of thin phyllo dough filled with chopped pistachios or walnuts, baked until golden and soaked in sweet sugar syrup. Gaziantep is renowned for producing the finest Turkish baklava.

Balık Ekmek

Istanbul's iconic fish sandwich: a grilled mackerel fillet placed in a crusty bread roll with onions, lettuce, tomatoes, and a squeeze of lemon. Best enjoyed by the Galata Bridge.

Beyran Çorbası

A rich, peppery breakfast soup from Gaziantep made with shredded lamb, rice, garlic, and copious amounts of red pepper flakes in a bone broth. Known as an energizing morning meal.

Beyti Kebab

Beyti Kebap

A kebab from Istanbul made of seasoned ground lamb or beef grilled on a skewer, then wrapped in lavash, sliced into pinwheels, and topped with tomato sauce and yogurt.

Boyoz

A flaky, buttery pastry from İzmir with Sephardic Jewish origins, made from flour, sunflower oil, and a small amount of tahini. Traditionally eaten for breakfast alongside boiled eggs.

Bulgur Pilavı

A nutritious Turkish pilaf made with bulgur wheat instead of rice, flavored with onions, green peppers, tomatoes, and spices. A common accompaniment to kebabs and köfte.

Cacık

A refreshing Turkish dip or cold soup made with strained yogurt, finely chopped cucumbers, garlic, olive oil, and herbs like dill and mint. Served as a meze or accompaniment to grilled meats.

Cağ Kebab

Cağ Kebabı

A horizontal rotisserie lamb kebab from Erzurum. Lamb marinated with onions, salt, and pepper is stacked on a horizontal spit, cooked over wood fire, then sliced onto individual skewers.

Dolma

Turkey's national dish of grape leaves or vegetables stuffed with a rice-based filling. Olive oil versions (zeytinyağlı) are meatless; meat versions include ground beef or lamb with rice.

Domates Çorbası

A simple, fresh-flavored Turkish tomato soup made with roasted or cooked tomatoes, onions, garlic, and olive oil. Often garnished with fresh basil. Served hot or cold.

Dondurma

Turkish ice cream famous for its elastic, chewy texture, achieved by using salep (orchid root flour) and mastic resin. Kahramanmaraş is the most famous region for this style, where it is eaten with a knife and fork.

Döner Kebab

Döner Kebap

Turkey's iconic vertical rotisserie meat, with seasoned lamb, beef, or chicken stacked on a spit and slow-roasted, then shaved off in thin slices. Served in bread, wraps, on plates, or over rice.

Dürüm

A thin lavash or yufka flatbread wrap filled with döner meat, grilled kebab, or other fillings along with vegetables. One of Turkey's most popular street food formats.

Düğün Çorbası

A traditional Turkish wedding soup made with chunks of lamb, egg yolks, lemon juice, butter, and paprika. Traditionally cooked in large cauldrons over an open fire for wedding celebrations.

Etli Bamya

A traditional Turkish stew of lamb cubes cooked with okra, tomato paste, onions, and lemon juice in olive oil. A comforting home-style dish served with rice or bread.

Etli Pilav

A traditional Turkish rice dish cooked with small pieces of lamb or beef, onions, tomatoes, and butter. A filling main course found in lokantas across the country.

Ezme

A fiery, tangy Turkish meze spread of finely chopped tomatoes, onions, peppers, garlic, and parsley, seasoned with pomegranate molasses, lemon juice, and chili flakes.

Ezogelin Çorbası

A hearty, mint-flavored soup from Gaziantep made with red lentils, bulgur, rice, and red pepper paste. Named after a bride named Ezo who made this soup to win her mother-in-law's heart.