Turkish Cuisine

With so many different regions and climates, you can find a variety of mouthwatering dishes throughout Turkey. In the west you’ll find dishes graced with a generous dousing of olive oil. Along the Mediterranean coast you’ll find ocean fresh fish. Ubiquitously throughout you’ll find a bountiful selection of yogurts, cheeses, meat-centric dishes and kebabs, all pleasantly off-set with abundant fresh vegetables and meze plates. Turkish cuisine has been shaped and refined since the days of the Ottoman Empire. It blends flavors and spices from Asia, the Middle East, and Eastern Europe. Whether eating in a locals home or a restaurant, you'll be met with the utmost display of hospitality. It’s not unlikely that you’ll be offered a glass of tea with the invitation to sit and linger. In Turkey, food is the ultimate source of uniting with and celebrating the company of others. A meal is more than a meal; it’s a display of love. Needless to say, we fell in love with the cuisine of Turkey. The country is a culinary paradise. In fact, the food is so varied and tasty that it’s recognized as one of the best cuisines in the world. Below you’ll find a guide of the Turkish foods that we had the pleasure of trying. While this is by no means an exhaustive guide, it’s a good place to get acquainted with the cuisine. Afiyet olsun!

Fruit

Fresh Fruit is celebrated in Turkey. The moment a new fruit is in season it pops up everywhere making its way to fruit stalls near and far. We were told that if the branch of a fruit tree extends into public space it’s generally acceptable to pick it. If you can pick it, you can eat it! This is how we discovered tasty green figs and white mulberries.

New World Fruit or loquat, is sweet, a bit sour, and wholly delicious. It’s very soft and juicy when ripe. Despite the off-putting brown speckles you can eat the skin. Watch out for the large seeds inside - the number of seeds varies without reason.

Erik this interesting fruit is actually an unripe plum. It’s tart and crunchy. There isn’t much flesh to enjoy on each so best to grab a handful of this sour fruit to snack on.

Watermelon when in season this seems to be the only thing anyone wants to eat. Not to mention, it’s super refreshing in the hot weather. Served with a crumbly cheese, it can be eaten for breakfast, lunch, or a snack.

Figs ripe or dried, green or purple, Turkey has the best figs in the world. We are so grateful that we visited while they were in season!

Desserts 

Baklava and Turkish delight might be the first desserts that come to mind when thinking about Turkish sweets, but there are so many more treats to try. Many Turkish desserts are doused in a sweet sugary syrup. When paired with bitter Turkish coffee it’s a match made in heaven.

Dondurum, or Turkish ice cream is impossible to miss. Omnipresent ice cream venders wave their serving spoons, spin their ice cream in the air, and chant to get your attention (click here to watch). Because dondurma is made with mastic gum the ice cream takes on an elasticity and is pliable enough to endure the venders “ice cream performances.” The texture of dondurma is so firm that when it’s served on a plate it’s served with a knife- a spoon would bend!

Tulumba Tatlisi is essentially a Turkish doughnut. These small ribbed treats are deep friend and coated in an irresistibly sweet syrup. They’re perfectly crispy on the outside, chewy in the middle, and highly addicting.

Bici Bici - a firm milk and cornstarch pudding that’s doused in highlighter pink rose petal syrup and topped with shaved ice or ice cream - it’s a light floral dessert that’s refreshing in hot weather.

Baklava - the Turkish people take pride in baklava and are quick correct the misconception that baklava originated in Greece. Turkish baklava is made by sandwiching nuts between layers of filo dough and coating the filo in butter and syrup or honey. Don’t miss the baklava in Gaziantep, which is famous for its pistachio version.

Sütlaç is a milky rice pudding that gets a nice caramelized crust from baking. The crispy crust balances the creamy pudding perfectly.

Traditional Turkish Lokum - chewy sweet cubes with a texture similar to (but better than) a gum drop. The flavors are mild and fruity, but mostly sweet. A few cubes of lokum are traditionally served along side Turkish coffee.

Lokum - Turkish delight on sterids or what we call “Turkish Sushi.” This Turkish delight is rolled and stuffed with all sorts of fillings - fruit, chocolate, and hazelnut cream to name a few. The variety of flavors is impressive and the rolled logs look like pieces of art, especially when adorned with rose petals and pistachio powder. Tip: in a Turkish delight shop you can essentially try any type of lokum you’d like - shops are very generous with samples. But be warned, a sugar-high is inevitable.

Mosaic Pasta a simple but delightful ganache-like chocolate cake. It has a dense and fudgy chocolate base with crumbled biscuits mixed inside. Mosaic pasta pretty much checks all of our boxes for the perfect dessert. It’s easy to make and even easier to eat. 

Cevizli Sucuk or walnut sausage, is a link of threaded walnuts that’s been dipped into fruit molasses. When the molasses dries it hardens on the outside and leaves a paste-like consistency on the inside. This odd looking dessert sausage is chewy but not overly sweet. 

Güllaç - in this special Ramadan dessert rice starch sheets are layered with walnuts, soaked in a milk rose water solution and garnished with pistachio. It’s a bit…gooey.

İrmik helvası - simple ingredients combine to make this quick and easy dessert. Semolina, butter, sweetened milk, and pine nuts create İrmik helvası, also called semolina halva. It’s moist, sweet and divine with ice cream.

Kaymaklı Kuru Kayısı dried apricots are rehydrated (sometimes candied) and filled with a creamy water buffalo cheese. These stuffed apricots are a satisfying end to a meal. They’re savory with a hint of sweetness.

Kadayif this dense syrup coated dessert can be found all over, but it’s most famous in Diyarbakir. A few bites will satisfy even the most insatiable sweet tooth. Shredded strands of filo dough are filled with walnuts, baked and doused in a sugary syrup. The sweetness of this dessert really demands to be offset with coffee.

Acibadem - these almond cookies fall somewhere between a chewy caramelized macaron and meringue. They’re crispy on the outside, stretchy on the inside, and perfect with coffee.

Halva - a crumbly and slightly gritty dessert made of sweetened tahini paste.

Kabak Tatlisi - a candied pumpkin dessert.

Pismanye or “fairy floss” is a cotton candy-like dessert made with butter and flour. It’s curious looking and resembles golden strands of hair more than dessert. At first glance it doesn’t appear edible!

Breads 

Ekmek is the Turkish word for bread and it’s a handy word to know. Bread is a staple in the Turkish diet. It’s served with every meal. People line up at bakeries each morning to purchase their fresh supply for the day.

Ramazan Pide - a flat, circular bread made fresh daily during Ramadan. Ramazan pide has a crispy crust and a doughy middle. The top has a sprinkle of sesame seeds and black cumin.

Lahmacun (the letter “c” makes a “j” sound in Turkish, so lah-ma-jun) a thin flat bread painted with a layer of spicy minced meat. It’s served with a side of herbs and greens - place your desired condiments on top, roll or fold the lahmacun and enjoy. Super satisfying and super cheap.

Lavaş (in Turkish ş is pronunced “sh” so, lavash) is served fresh and hot at kebab houses. It comes out full of steam and puffed up like a balloon but deflates as it cools. It’s the perfect tool for scooping up a variety of mezze dips.

Borek - a savory, flaky, stuffed pastry with an assortment of fillings like meat, cheese, spinach, or potato. This hearty pastry Is eaten for breakfast, lunch or a snack.

Gozleme A thin savory pancake that can be filled with potatoes, meat, cheese, or spinach. Similar to a crepe. Popular in Antolia. Click to watch a gozleme being made.

Biberli Ekmek - we found this red pepper paste bread in Hatay, where the cuisine is strongly influenced by it’s arabic neighbor, Syria. The spicy, salty pepper paste is spread over an unleavened flat bread that’s cooked in a tandoor.

Pide - boat shaped Turkish “pizza'“ with all types of toppings. Delicious.

Bazlama - a thick circular flatbread. It’s a traditional “village” style bread that’s been made for ages.

Breakfast 

Traditional Turkish Breakfast loosen your belt buckle, the traditional Turkish breakfast is a feast. It includes a little bit of everything delicious - olives, cheeses galore, fresh jams and honey, fried eggs, breads, tomatoes, cucumber, parsley, arugula, tahini mixed with grape or pomegranate molasses (think Turkish PB&J), fruits…and more!

Simit- a seasame bread loop, similar to, but not quite as doughy as, a bagel. A cheap and quick breakfast or snack on the go.

Hatay Simit - we found this oversized version of a simit in Hatay. Eat it for breakfast on the go or wear it as a necklace and save it for later?

Menemen the Turkish version of scrambled eggs kicked up a notch with the addition of peppers and tomatoes. Served pipping hot in a skillet with a side of bread.

Katmer - this breakfast pastry is a must try in Gaziantep. This sweet flaky pastry is painted with copious amounts of butter and filled with clotted cream (kaymak), sugar, and pistachios (click to watch a video of it being made). It’s folded into a tidy square and sliced for sharing. Bring a friend - it’s way too rich for only one.

  Soups

Corba Mercimek- a comforting, belly warming lentil soup. Served with lemon, crushed red pepper and herbs to customize your bowl. I never knew soup could be so satisfying! Luckily this lentil soup is served at just about every restaurant in Turkey.

Işkembe çorbası - a garlicy flavorful tripe soup for those who don’t mind offal. Some claim that it cures a hangover.

Mezzes

Meze - an assortment of small dishes eaten before (or for) a meal: think dips (spicy or creamy), salads, pickled vegetables, cheese, olives, oils, beans, bread, bite size fried treats, and more. Mezes can be hot or cold. Ordering a meze platter is a great way to sample a variety of foods.

Yaprak Sarma brined and cooked grape leaves rolled and filled with rice, herbs and sometimes ground meat.

Ezme a tasty spicy tomato dip sometimes served complimentary at the beginning of a meal.

Dolma stuffed, baked veggies.

Turkish Staples

Cheeses – this dairy-loving nation is home to a mind-blowing variety of cheeses.

Nuts - walnuts, cashews, almonds - you name it, Turkey has it. Pistachios are so prized in Turkey that the city of Gaziantep is named for the nut.

Olives - countless varieties, endless colors and flavors; Turkey elevates the olive to a new level.

Dried fruits are ubitqous in Turkey and make a great snack. The dried figs and apricots are especially delicious.

Yogurt - rich, creamy, plain, and unsweetened - the way yogurt should be! Turkish people use yogurt in mezes, drinks, dips, and sauces.

Street Food & Snacks

Midye Dolma super popular street snack (even, questionably, in places that are not on the coast?) These mussels are stuffed with herbed rice and served with a squeeze of lemon. Scott’s favorite snack.

Roasted Chestnuts - sweet and nutty, served warm and fresh on the street.

Kumpir - A big ol’ baked potato cooked with butter and cheese and customized to your liking. Select from a variety of toppings - Russian salad, dips, olives, ketchup, mayonnaise, carrots, corn, mezzes, salads…and more.

Breakfast Sandwich - the Turkish breakfast on a roll.

Cig Kofte - meatless spicy bulgur “meatballs” served with herbs, lemon, and pomegranate molasses. They can be wrapped in a lettuce leaf or a flatbread. Historically theses meatballs were made with raw meat but that practice has since been banned. Click here to watch as cig kofte is prepared.

Roasted Corn a popular street snack. Also popular - steamed corn kernels served in a cup with butter and spices, yum.

 Drinks

Mirra Coffee - We found this speciality drink in Urfa. It’s a thimble-sized glass of super concentrated coffee. What it lacks in flavor in makes up for with a jolt of energy. Fittingly its name comes from the Arabic word “mur” for bitter.

Dibek Coffee named for the dibek stone that was once used to grind the beans. The ground coffee is often served sweet with a hint of cardamom.

Menengic Coffee isn’t actually coffee at all, it’s a hot drink made from roasted pistachio nuts that are ground into a paste and cooked with milk…an interesting non-cafeinated coffee alternative.

Çay- pronounced ‘chai’ is black tea that’s served in a tulip shaped glassed with sugar cubes. Çay has a special place in Turkish culture. People connect and socialize over tea. It’s offered as a display of hospitality and drank several times throughout the day. Tea houses can be found on almost every street.

Turkish Kahve or Turkish coffee is made with coffee ground into a powder. It’s served in a small glass and is strong and gritty toward the bottom of the cup. It can be served plain or sweetened and often a square or two of Turkish delight is served along side.

Zahter Tea we found this flavorful thyme tea in Gaziantep.

Raki - a liqour made with distilled grapes and anise. Served with chilled water or ice. When mixed with water the liquor turns white which explains why it’s also called “lion’s milk.”

Ayran this salted, watered-down yogurt drink is the drink of choice with kebab. It tastes like…salted yogurt.

Meyan Şerbeti - this drink can be found on the backs of street venders. It’s prepared with the roots of a licorice plant. It has a unique and bitter taste. Definitely an acquired taste, but worth a try. Supposedly it’s good for treating coughs and other bronchial ailments.

Salgam a salty bright red concoction of fermented black, purple, or red carrots with pepper juice. This unsweetened beverage is popular alongside kebap.

Salep - a hot, milky drink made from a powder that’s produced from orchid bulbs.

Kebaps, Meat Dishes & Meals

Çöp Kebap oddly enough translates to “garbage” kebap. Consists of small scraps of meat and bits of fat put on a skewered and cooked to perfection. Don’t be put off by the name!

Urfa Kebap looks similar to, but not to be confused with, the Adana kebap. Both kebabs are made of ground beef (sometimes mixed with ground lamb), garlic, onions and spices, and hand molded onto a skewer. The Urfa kebap is the mild, the Adana kebap is spicy- it’s mixed with red pepper and paprika.

Şiş Kebap (ş is pronounced ‘sh’ so shish kebap) chunks of meat on a skewer, sometimes with vegetables in between, roasted over a flame.

Iskender Kebap - grilled lamb sliced thin, coated in a spicy tomato based sauce, and served with a side of buttery yogurt. Rich, heavy, and satisfying.

Dalak Kebap grilled sheep spleen…a bit tough and chewy. Popular in Turkey’s southeastern region.

Manti - Turkish ravioli - little handmade meat-filled pouches topped with tomato sauce and cheese.

Doner Kebap - traditionally doner kebap is lamb meat that’s cooked on a vertical rotisserie. Thin slices are shaved off with a knife and packed into a flat bread with tomatoes, onions, lettuce, french fries and sauces.

Eggplant Kebap - kofta (meatballs) sandwiched between thick slices of egg plant grilled on a skewer

Güveç is popular in the east of Turkey, essentially it’s Turkish casserole

Oruk Icli Kofte - an oblong meat patty encased in a crispy fried bulgur shell.

Testi Kebap, or clay pot kebap, is a stew of meat and vegetables cooled in a sealed pot. To serve, the clay pot is shattered at the table.

Çiğercisi Kebap - fried liver kebab is a regional specialty from Diyarbakır. It’s served with cooked and raw onions, tomatoes, peppers, parsley, lemon and bread

Köfte are essentially meatballs or any handmade patty of ground lamb, beef or or chicken mixed with spices, bread and egg. They come in all shapes and sizes and can be grilled, pan fried, broiled, stewed.

Accompaniments

Pilav- you can’t go wrong with a side of buttered rice. Sometimes served with a handful of chic peas.

Salata- a fresh plate of salad or vegetables is just about mandatory at a Turkish meal. Light and fresh veggies offset the hearty dishes.

Bulgur -a tasty nutty ancient grain that’s packed with fiber.

Taze Fasülye - a very common side dish made with braised green beans, tomatoes and a heavy-handed pour of olive oil. A bit textureless if you ask me.

Pul Beiber & Lemon Wedges - a Turkish table wouldn’t be complete without a shaker of crushed red pepper flakes and lemon for a tough zesty citrus.

Can’t get enough Turkish food? Take a cooking class in Istanbul!

Enamored by Turkish foods, we were eager to learn more about the cuisine and get our hands dirty preparing some of the dishes we’d come to love. We signed up for a half day cooking course with Turkish Flavours Cooking Classes & Food Tours. It’s owned by Selin, a travel agent turned cooking teacher. She possesses a wealth of knowledge about Turkey and its food. We started the day with a visit to the Spice Bazaar where we sample local treats. After, Selin invited us into her home like old friends. We sipped wine and crafted delicious Turkish specialities like stuffed grape levels, ezme, taze fasülye, and kaymaklı kuru kayısı. We shared the delightful feast with our classmates. The experience was incredibly professional, the food was phenomenal, and the company was excellent. We left with full bellies and a better understanding of Turkish food and the culture surrounding it. Check out Selin’s classes and tours at https://www.turkishflavours.com.