Turkish Cuisine

We're a couple from Turkey, now living in the UK, but our hearts remain in the land of rich Turkish cuisine. Growing up in Turkey, we were surrounded by its rich food culture, and it's been a huge part of our lives. 

Our dinner conversations often revolve around the delicious Turkish dishes we miss and love. Our son, in particular, misses the taste of iskender kebab, a favorite back home. 

Even though we're far from Turkey now, we keep our culinary traditions alive in our kitchen. It's our way of staying connected to our roots and sharing this part of our heritage with our son. 

And we decided to prepare this guide after receiving several emails from our readers who are curious about Turkish food culture. We're really happy to share what we know and have experienced with you, and to help bring the real taste of Turkish food into your homes. 

Roots

Turkish cuisine has a long history that starts with the Central Asian Turks. Their simple, hearty dishes were mostly based on meat, especially lamb. When these nomadic people moved to Anatolia, their cooking met new styles and ingredients.

The big change came with the Ottoman Empire. This empire covered many places. As a result, Ottoman cuisine both influenced and was influenced by various culinary traditions, including those of the Middle East, Eastern Europe, the Balkans, and the Mediterranean. 

Key Ingredients in Turkish Cooking

Turkish cooking uses some special ingredients that give its dishes their unique taste. Here's a look at some of them:

Spices

• Cumin: This warm, earthy spice is often used in meat dishes, such as sac kavurma. It's a key ingredient in kebabs and kofte (Turkish meatballs), and is also used in legume dishes, both for flavor and to prevent gas. 
• Black Pepper: A universal spice, black pepper adds a nice flavor to nearly every savory Turkish dish, from grilled meats to vegetable stews, such as zucchini stew.
• Toz Biber (Paprika): This spice provides a mild heat and vibrant color. Besides being used in vegetable and meat dishes, it is also combined with hot oil and used as a topping for Turkish hummus or lentil dip.
• Pul Biber (Red Pepper Flakes): It is like crushed chili without the seeds but have a tangier taste. It adds a sharp, moderately hot flavor to dishes. Commonly sprinkled over kebabs, pasta, and salads like ezme, it is also a staple in Middle Eastern and Mediterranean cooking, enhancing the flavor of stews, soups, and meat dishes. 
• Thyme and Oregano: These two spices (or herbs) are often used interchangeably in Turkish cooking. They are popular for marinating chicken and meat, adding a strong, earthy flavor to the dishes.
• Dried Mint: One of the most used spices in Turkish dishes. It adds a fresh, cool flavor to dishes like yogurt dips including cacik and haydari, soups including mercimek çorbası (lentil soup) and yayla corbasi (yogurt soup). It is also used in the stuffing of dolmas including biber dolmasi (stuffed peppers) and yaprak sarma (stuffed grape leaves). Also, mint is a must when serving Turkish ravioli, manti.
• Sumac: Known for its earthy and lemony flavor, sumac is the key ingredient in sumac onions, a staple salad often served with kebabs. It's also commonly sprinkled over hummus or used in dolma dishes (like lahana sarma). If you enjoy its unique taste, you can add sumac to any dish as per your preference.
• Other Spices: In Turkish cuisine, çörek otu, also known as nigella sativa, is commonly used to top savory pastries (like borek or pogaca). Cinnamon is a popular topping for dairy desserts (like keskül) or salep, a warm milk drink. Isot, a special kind of Urfa pepper, adds a smoky depth to dishes like çiğ köfte. Lastly, sesame seeds are a key ingredient in traditional Turkish simit and various cookies, providing a distinctive nutty crunch. 

Curious about how to recreate the authentic flavors of Turkish cuisine at home? Try our Turkish Spice Blend recipe. It can be used to season meats, vegetables, and even sprinkled over salads for an extra burst of flavor.

For those seeking the most authentic Turkish flavors, Arifoglu and Bodrum stand out as the most famous Turkish spice brands, offering a wide range of high-quality spices that are essential in traditional Turkish cuisine.

Salça

Salça, pronounced as "sahl-CHA,"  is a key component in Turkish cuisine and comes in two main types: tomato paste and pepper paste. Each brings its own unique flavor to a variety of dishes.

Tomato Paste (Domates Salçası): This is made from concentrated tomatoes, offering a milder, slightly sweet and tangy taste. Because of its versatility, it's used in almost any dish, adding depth and richness. You'll find it in recipes like stews, soups, marinade for chicken as in tavuk şiş (chicken shish), and sauces. 

Pepper Paste (Biber Salçası): Made from either sweet or hot red peppers, similar to sweet pointed peppers, this paste has a distinct flavor. The peppers are seeded, pureed and sun-dried, so it has a really thick consistency and a smoky taste. It's used more selectively, often in dishes from the southeastern regions of Turkey, like acili ezme, cigkofte, and acuka (a savory breakfast spread).

Both types of salça are found in Turkish kitchens and are used depending on the dish and desired flavor profile. The most famous brand for salça both in Turkey and abroad is Öncü.

Yogurt

In Turkish cuisine, yogurt holds a special place. Unlike in some other cultures where yogurt is often sweet or fruit-flavored, Turkish yogurt is typically savory and plain. It's a staple in many meals, known for its thick, creamy texture and a tangy, slightly tart taste. 

Turkish yogurt is an integral part of lunch and dinner, often served alongside various main courses. You can pair it with any food you want. 

Here are some of the ways it's used: 

• As a Side Dish: A bowl of plain yogurt often accompanies a wide array of dishes, including pasta, vegetable dishes like taze fasulye (Turkish green beans) or kabak dolma (stuffed zucchini) and meat dishes like meatball stew. When it is not served as it is, yoghurt is served in the form of cacik,  a refreshing yogurt and cucumber dish, or ayran, a popular yogurt-based drink. 
• In Meze Dishes: Strained yogurt, (süzme yoğurt in Turkish) sometimes served simply on its own with a drizzle of olive oil, is a common feature in Turkish meze. It's also a primary ingredient in dishes like haydari, where it's blended with feta cheese, herbs and spices to create a thick, flavorful dip. 
• Breads: Yogurt finds its way into bread-making as well, as seen in bazlama, a type of Turkish flatbread where yogurt contributes to its soft texture.
• Soups: In soups like yayla corbasi, it adds a creamy consistency and a unique flavor profile.
• Marinades: Yogurt is excellent for marinating meat (as in lamb shish) or chicken (as in chicken shish). Its acidity helps tenderize the meat while infusing it with flavor.
• With Mantı: A must-have when serving mantı (Turkish ravioli), yogurt is generously spooned over them, creating a delightful mix of tastes.
• Turkish Eggs: In a dish gaining international popularity, Turkish eggs (known as çilbir), yogurt serves as a creamy bed for poached eggs, often spiced with butter and paprika.
• Cakes: Even in desserts like revani, a semolina cake, yogurt is used to add moisture and a subtle tang.

In Turkey, many people prefer making their own yogurt at home, valuing the fresh, homemade taste. However, for convenience, there are also some well-known and trusted yogurt brands available in the market. Popular brands include Sütaş, Pınar, and Yorsan.

Bulgur

Bulgur or bulgar wheat is a really important part of Turkish cuisine. It's a kind of cracked wheat that has a nutty flavor and a firm, chewy texture. You can see several types of bulgur at the grocery and bulgur recipes are so popular in the country. 

In Pilafs: Bulgur pilav is often cooked with spices, and sometimes with vegetables or meat. It's a common alternative to rice in Turkish meals.

Kısır (Turkish Bulgur Salad): Bulgur is a key ingredient in kısır, where it's mixed with vegetables, herbs, and a tangy dressing. This refreshing salad is popular as a party food or for picnics.

Stuffed Dishes: Bulgur is used for stuffing in various vegetables like bell peppers and eggplants, or in vine leaves. The stuffing typically includes herbs, spices, and sometimes minced meat for extra flavor. Check out our Stuffed Dried Eggplants! 

Çiğ Köfte: In this special dish, bulgur is originally mixed with ground meat, spices, and herbs, then kneaded to create a soft, flavorful blend. Today, it is often made meatless due to health concerns, yet still super tasty.

Mercimek Köftesi: This is a vegetarian dish where bulgur is combined with red lentils and spices to form small, flavorful koftes (balls or patties). It is a popular finger food and often served as an appetizer.

For top-quality bulgur in Turkish cooking, brands like Duru and Reis are very popular and trusted for their great taste.

Rice

In Turkish cooking, different types of rice are used for specific dishes. 

Baldo rice is a thick short-grain rice and has a fluffy texture when cooked. It is often used to make Turkish rice pilaf or ic pilav (rice with raisins), both of which are great side dishes. 

Osmancik rice is used when stuffing chicken or vegetables. In soups like tomato rice soup and yogurt soup, this rice adds  a nice texture and flavor. Additionally, it is the main ingredient in sütlaç, a creamy Turkish rice pudding.  

The most famous rice brands in Turkey are Reis, Yayla and Duru.

Phyllo Pastry (Yufka)

Phyllo pastry, known as yufka in Turkish, is a really important ingredient in Turkish cuisine. Phyllo dough is a very thin dough that's used in both sweet and savory dishes. Check out our list of phyllo dough recipes to learn more ways of using it.

In Turkish cooking, there are two types of yufka: one specifically for börek (a savory pastry) and another called baklavalık yufka, which is even thinner and used for baklava and sometimes börek too. Fresh yufka for börek is often bought from local shops, while baklavalık yufka is usually sold packaged in stores. 

Here is a list of how yufka is used in Turkey:

• Borek with Cheese and Spinach
• Sigara Boregi
• Su Boregi
• Patatesli Borek
• Turkish Baklava
• Homemade Baklava

Pomegranate Molasses

Pomegranate molasses (nar ekşisi in Turkish) is a distinctive ingredient in Turkish cuisine, known for its tangy and slightly sweet flavor. It's made by reducing pomegranate juice into a thick, syrupy consistency.

Here's how it's commonly used:

• In Salads: It's a popular addition to many Turkish salads, like çoban salatası (shepherd's salad), onion salad, and bulgur salad. The molasses adds a tangy, sweet depth to these fresh dishes. You can prepare a pomegranate molasses salad dressing and use it in any salad you want.
• In Dolma: Pomegranate molasses is often used in dolma, which are stuffed vegetable dishes. We add about one tablespoon in the filling of our dolma recipes including stuffed onions.
• Sun-Dried Tomato Spread: In spreads like sun-dried tomato spread, pomegranate molasses adds a unique sweet and tangy taste that elevates the flavor.

For those looking to incorporate this ingredient into their cooking outside of Turkey, the brand 'Sofra' is highly recommended. Alternatively, make your own using our pomegranate molasses recipe.

Olive Oil

Olive oil (zeytinyağı in Turkish) is a big deal in Turkish cuisine. It's used in lots of different ways and adds a special taste to food. Turkish olive oil is known for its rich, fruity flavor.

Here's how it's commonly used: 

• Drizzling Over Food: Olive oil is not just for cooking and salads; it's also drizzled over a variety of foods. For a typical Turkish breakfast, olive oil is often drizzled over olives, feta cheese, and sliced tomatoes. It's also a popular topping on various dips like hummus and even on yogurt. 
• Cooking: It's great for making dishes like zeytinyağlılar, meaning 'dishes with olive oil'. Vegetables are often simmered with onions, garlic, and sometimes tomatoes, and are typically served cold or at room temperature, making them perfect for starters or light meals. Some of our favorite olive oil dishes are Imam bayildi, Zetinyagli Enginar (Artichokes with Olive Oil), Kereviz Yemeği (Braised Celeriac), Yer Elmasi Yemeği (Braised Jerusalem Artichokes), and Taze Fasulye (Braised Green Beans).
• Salads: Olive oil pairs well with lemon juice or vinegar for a simple yet flavorful dressing. It's generously drizzled over any Turkish salad.  We always add extra olive oil on our piyaz (bean salad),  shepherd's salad or green olive salad.

In Turkish cuisine, we love olive oil so much that we often serve it in a small bowl to dip fresh bread in, especially at breakfast or as a starter. 

For a true taste of this tradition, popular brands like Marmarabirlik, Komili and Tariş are great choices. 

Meat

In Turkish cooking, lamb and beef are the most commonly used types of meat. Goat meat is also used but more rarely, and usually in the southern regions. It's important to note that pork is never used in traditional Turkish cuisine.

Here's how different meats are typically used: 

• Kebabs: Turkish kebabs are famous worldwide. They come in various styles, like lamb shish kebab, and döner kebab, kofta kebab, Adana kebap, iskender kebap, patlican kebap.
• Köfte (Meatballs): Köfte, or Turkish meatballs, are a staple. They vary in preparation, being grilled, fried, or cooked in sauces (as in Izmir kofte or meatball stew). Köftes are made from beef, lamb, or a mix, seasoned with spices and herbs.
• Stews and Casseroles: These slow-cooked dishes combine meat, often lamb or beef, with vegetables to create flavorful, hearty meals like güveç (lamb stew), Turkish beef stew or kapuska (cabbage stew).
• Breakfast: Meat also features in Turkish breakfasts. Sucuk (a spicy Turkish sausage) and pastırma (cured beef) are popular, often served with eggs.
• Breads and Pastries: Meat is a common filling in Turkish breads and pastries. Pide or Turkish pizza, lahmacun for instance, are topped with minced meat, often lamb or beef.

Chicken

Chicken is another key ingredient in Turkish cuisine, used in many delicious dishes.

Here's how chicken is typically used in Turkish cooking:

• Doner Kebab: Chicken döner is a well-loved street food option in Turkey. It is usually served in bread or wrap (dürüm) in lavash with salads and sauces.
• Grilled and Roasted: Chicken is often grilled or roasted to make dishes like tavuk şiş (chicken skewers). 
• Stews and Casseroles: Chicken is commonly used in stews and casseroles like in our Baked Chicken and Veggies recipe, where it's cooked slowly with vegetables, creating a rich and hearty dish.
• Soups: Chicken soup, either plain or made with vegetables and sometimes rice or orzo, is a staple in many Turkish homes. Also, in Turkish soups like sehriye corbasi, chicken is an optional ingredient. It adds a comforting and nourishing element. 
• Pilav: Chicken is also used in rice dishes like tavuklu pilav (rice pilaf with chicken). For this dish, chicken is boiled to make a flavorful broth, then the rice is cooked in this broth. The chicken is shredded and added to the rice, creating a hearty meal. Tavuklu pilav is often served with a Turkish salad, making it a complete and satisfying dish. 

Legumes

Legumes play a crucial role in Turkish cuisine, known for their nutritional value and versatility in various dishes.

• Lentils: A staple in Turkish kitchens, red lentils are often used in mercimek çorbası (lentil soup) and mercimek köfte (lentil 'meatballs'). Green and brown lentils feature in salads and stews.
• Chickpeas: Besides being the star of hummus, chickpeas are also common in stews, salads. Roasted chickpeas are also popular as a snack.
• Beans: White beans are the key ingredient in kuru fasulye, a traditional bean stew. They're also used in salads like piyaz and meze dishes.
• Fava Beans: They are known for their use in a smooth, creamy fava dip, commonly served as a meze.
• Black Eyed Peas: These are used in salads as an alternative to white beans. Check out our Black Eyed Pea Salad Recipe!
• Barbunya (Borlotti Beans): Barbunya, or borlotti beans, are used in a popular Turkish dish known as barbunya pilaki, where the beans are cooked with vegetables and olive oil, typically served cold.

Fresh Vegetables

One of our favorite things to do in Turkey is to shop at the local open markets, where you can find an amazing variety of fresh produce.

Here are some of the vegetables that play a big role in Turkish cuisine: 

• Eggplants: They are the base for famous dishes like imam bayildi (vegetarian stuffed eggplants), karniyarık (ground beef stuffed eggplants), patlican kebabi, patlıcan salatası (eggplant salad) and baba ganoush without tahini.
• Tomatoes: Essential in Turkish cuisine, tomatoes are used fresh in salads, like the classic çoban salatası (shepherd's salad), cooked into sauces, or as a key ingredient in stews and soups like domates corbasi (tomato soup).
• Green Beans: Often cooked in olive oil with tomatoes and onions to make zeytinyağlı taze fasulye, green beans are a popular dish, especially in the summer.
• Spinach: Used in savory pastries like börek and gözleme, spinach is also cooked with eggs. Never tried eggs on spinach? You are definitely missing a lot! 
• Zucchini: Common in Turkish cuisine, zucchini is used in dishes like mücver (zucchini fritters) or kabak dolma (stuffed zucchini).
• Cabbage: While not as central as other vegetables, they are used in certain regional dishes like kapuska and lahana sarmasi.
• Artichokes: In Turkish cooking, artichokes are often prepared in a lemony olive oil sauce, known as zeytinyağlı enginar, and are a popular choice in spring when they're in season.
• Celeriac: Celeriac is used in dishes like zeytinyağlı kereviz, where it's cooked with olive oil and often accompanied by carrots and lemon juice, making for a flavorful and aromatic dish.
• Fresh Fava Beans: These beans are a springtime favorite and are commonly cooked in olive oil, or made into a creamy dip or salad.
• Okra: It is known as bamya and often cooked with tomatoes and sometimes meat, known for its unique texture and flavor.
• Jerusalem Artichokes: Known as "yer elması" in Turkish, these are used in stews or eaten raw. They offer a sweet, nutty flavor to the dishes they're in.
• Potatoes: Versatile and widely used, potatoes appear in Turkish stews, soups, and as a side dish. They're also a key ingredient in potato börek and kumpir (stuffed baked potatoes).

Seafoods

Seafood is a big part of Turkish cuisine, especially in coastal areas. So how is seafood enjoyed in Turkey?

• Fish: In Turkish cooking, fish is a favorite and is prepared mostly in three ways - often deep fried, grilled, or baked. Some of the most popular types of fish include çupra (sea bream), levrek (sea bass), palamut (bonito), istavrit (horse mackerel), sardalya (sardines), and hamsi (anchovies). They are all served with a fresh salad or another side dish for fish. Check out our baked whole sea bass recipe and hamsi tava!
• Other Seafood: Besides fish, other seafood like  kalamar tava (fried calamari), stuffed mussels (midye dolma), and grilled octopus are very popular. These are usually enjoyed as appetizers or snacks and are often preferred when eating out. 

Offals

Offals, sakatat in Turkish, hold a unique place in Turkish cuisine. They might not be for everyone, but there are fans of them in Turkey. Here are the most popular offals how offals are used in Turkish cooking:

• Liver: There are two popular dishes made with liver. One of them is Ciğer Şiş. Liver is prepared as skewered and grilled. It's especially loved in the southeastern parts of Turkey. The other one is Arnavut ciğeri. Cubed liver is seasoned and then deep fried. 
• Tripe: Tripe soup, known as işkembe çorbası, is a well-known dish, particularly enjoyed as a late-night or after-party food. It's known for its hearty and comforting qualities.
• Intestines: Kokoreç, made from seasoned and grilled intestines, usually of lamb, is a popular street food in Turkey. It's known for its strong flavor and is often eaten as a sandwich.

More Staples

• Cheese: Turkish cuisine features a variety of cheeses, like feta cheese (beyaz peynir in Turkish) and kashar cheese (similar to Greek kasseri), used in breakfasts, böreks, and as appetizers.
• Herbs and Greens: Fresh herbs like parsley, dill, and mint are essential in Turkish cooking. They add freshness to salads, mezes, and cooked dishes.
• Nuts and Seeds: Pine nuts, walnuts, pistachios and sesame seeds are often used in both sweet and savory dishes, like baklava and various pilafs.

What is The Most Important Meal in Turkey?

In Turkey, the most important meal is dinner, especially since it's the time when everyone in the family is usually home. It's a chance to catch up on the day and enjoy a meal together. Breakfast, too, holds a special place, particularly on weekends when there's more time to relax and indulge.  

Let's learn more about the meals and what you can expect in each: 

Breakfast (Kahvaltı)

On weekdays, breakfast might be quick and simple, but on weekends, it turns into a large spread. Expect to see bread, a variety of cheeses like Beyaz Peynir, olives, tomatoes, cucumbers, jams (like mulberry jam), honey, and maybe some Menemen (scrambled eggs with tomatoes and peppers) or Turkish eggs.

And let's not forget about Turkish tea, a must-have at every kahvaltı table.

Lunch (Öğle Yemeği)

Lunch is usually a lighter affair compared to breakfast and dinner. You might have a simple meal like a lentil soup, ezogelin soup, tarhana or something a bit more filling like manti or a kebab. 

For many, lunch is also a chance to visit an "esnaf lokantası." These are small, local eateries often found in marketplaces and business districts. They serve a variety of home-style main dishes each day, from stews and grilled meats to vegetable dishes.    

If you're grabbing lunch on the go, street foods like Döner or Gözleme are popular choices.

Tea Time (Çay Saati)

In the late afternoon, it's common to have a small tea break. This is more about socializing than eating. You'll have a cup of strong Turkish tea and maybe a small pastry or some nuts and dried fruit to nibble on.

Dinner (Akşam Yemeği)

Dinner is when families often come together and enjoy a more substantial meal. This could be anything from grilled meats to stews or seafood dishes.

Alongside the main dish, there's usually a salad, some yogurt, and of course, bread like pide bread.

Most Popular Turkish Dishes 

Some of the popular Turkish dishes that make this cuisine so rich are as follows:

Turkish Main Dishes

In Turkey, main dishes are full of different flavors and ingredients. Let's look at what makes them so good:

Meat Dishes

Turkish people love meat. They use lamb, beef, and chicken a lot. You'll find these meats grilled, stewed, or baked, and they're always full of flavor. Here are some meaty dishes you might come across:

• Izmir Kofte (Meatballs with Potatoes in TomatoSauce)
• Kebabs
• Turkish Beef Stew
• Coban Kavurma (Sautéed Lamb)
• Güveç (Lamb Stew)
• Kadınbudu Köfte (Meatballs with Rice)

Vegetable Dishes

Vegetables are also a big part of Turkish meals. They're usually cooked with olive oil, making them really flavorful. Some popular vegetable dishes include:

• Imam Bayıldı (Vegetarian Stuffed Eggplants)
• Taze Fasulye (Green Beans)
• Bamya (Okra)
• Kabak Dolma (Stuffed Zucchini)
• Dolma (Stuffed Grape Leaves)
• Zeytinyaglı Kereviz (Celeriac with Olive Oil)

Turkish Side Dishes   

Turkish side dishes are a crucial part of any meal, offering a perfect balance to the main courses. Let's check out the most common ones:

Pilafs

It's a staple in Turkish cuisine. It's made with rice or bulgur (cracked wheat). The result is a flavorful accompaniment that goes well with almost anything. Some popular pilafs include:

• Rice Pilaf
• İç Pilaf (Rice pilaf mixed with currants, pine nuts, and spices)
• Bulgur Pilaf

Salads

Turkish salads are fresh, vibrant, and packed with flavors. They often use fresh vegetables and herbs. Here are some must-try salads:

• Çoban Salatası (Tomato and Cucumber Salad)
• Piyaz (White Bean Salad)
• Onion Salad
• Patlican Salatasi (EggplantSalad)
• Makarna Salatasi (Macaroni Salad)
• Patates Salatasi (Potato Salad)

Appetizers (Meze)

These are small dishes served at the beginning of a meal, designed to complement the drinks. They range from dips to small salads, seafood dishes, and more. Some delightful meze include:

• Haydari (Yogurt and Feta Dip)
• Acili Ezme (Turkish Style Salsa)
• Mücver (Zucchini Fritters)
• Sigara Börek (Feta Phyllo Rolls)
• Beetroot Dip

Turkish Desserts

Turkish desserts are really tasty and come in many types. There are creamy ones made with milk, super sweet ones soaked in syrup, and lots of other kinds.

Let's check out these yummy treats: 

Milk-Based Desserts

These are creamy, comforting, and often have a subtle sweetness. Here are some favorites:

• Sütlaç: A classic rice pudding, sometimes baked to get a golden top.
• Kazandibi: Milk pudding with a deliciously caramelized bottom.
• Tavuk Göğsü: A unique dessert made with milk and finely shredded chicken, sweetened and flavored.
• Keşkül: A creamy almond-based milk pudding.
• Güllaç: A dessert made with thin, milky layers of dough, often eaten during Ramadan.
• Turkish Ice Cream: Known for its chewy and elastic texture, thanks to ingredients like salep and mastic.

Syrup-Based Desserts

These are incredibly sweet, often drenched in sugar syrups. They are sticky, rich, and perfect for those with a sweet tooth. Some must-tries are:

• Turkish Baklava: Layers of phyllo pastry filled with nuts and soaked in syrup.
• Kunefe: Shredded kadaif noodles stuffed with cheese and soaked in syrup.
• Kadayıf: Shredded pastry dough wrapped around nuts and soaked in sweet syrup.
• Tulumba: Fried dough soaked in syrup, crunchy outside and syrupy inside.
• Sekerpare: Soft, semolina-based cookies soaked in syrup. 
• Lokma: Small, round dough balls drenched in sweet syrup.
• Halka Tatlısı: Ring-shaped, syrup-soaked pastries.

Other Sweets

Turkish cuisine also offers a variety of other desserts that are equally delicious. These include:

• Un Helvası: A flour-based halva, simple yet satisfying.
• İrmik Helvası: A semolina dessert, often with pine nuts or almonds.
• Kabak Tatlısı: A sweet pumpkin dessert, often topped with walnuts.
• Ayva Tatlısı: A quince dessert, beautifully presented and deliciously sweet.
• Aşure (Noah's Pudding): A unique dessert made with a mix of grains, legumes, dried fruits, and nuts, symbolizing abundance and diversity.
• Lokum (Turkish Delight): Small, jelly-like cubes, often flavored with rosewater, lemon, or mastic, and dusted with powdered sugar.
• Sesame Candies: Crunchy and sweet, made with sesame seeds. 

Turkish Pastries

In Turkey, pastries are a beloved treat, often enjoyed during afternoon tea times.

Sweet Pastries: Alongside the well-known desserts we listed above, Turkish sweet pastries are a true joy. Here are some of them:

• Sesame Cookies with Tahini: These cookies are rich and nutty, made with tahini (sesame paste) and topped with sesame seeds.
• Elmalı Kurabiye (Apple Cookies): Delightful cookies filled with a sweet apple mix, perfect with tea.
• Revani: A moist, syrupy semolina cake, often flavored with lemon.

Savory Pastries: For those who prefer a savory treat with their tea, Turkish cuisine offers a variety of savory pastries as well. Some of these include:

• Poğaça: Soft, fluffy buns filled with cheese, olives, or potatoes. They're a popular choice for a light, savory snack.
• Börek: Made with layers of thin dough and filled with cheese, spinach, or minced meat, börek is a versatile and satisfying pastry.
• Simit: Often referred to as the Turkish bagel, simit is a sesame seed-encrusted bread that's crunchy outside and chewy inside.

Turkish Street Foods

In Turkey, street food is a big part of eating out. It's yummy, quick, and you can find it everywhere. Besides simit (the most affordable one) and döner, here are some other popular Turkish street foods:

• Balık Ekmek:This means 'fish sandwich'. It's simple - grilled fish in bread, often with salad. You'll find it near the sea, especially in places like Istanbul. 
• Kokoreç: This is for the adventurous eaters - grilled intestines (usually lamb) chopped up and served in a sandwich. It's full of flavor.
• Kumpir: A big baked potato stuffed with all sorts of toppings like cheese, sausage, olives, salads and corn. It's a meal in itself.
• Çiğ Köfte: Traditionally a raw meatball dish, the street version is often vegetarian, made with bulgur wheat and spices, and served in a wrap.
• Tantuni: A wrap filled with stir-fried meat (usually beef or chicken), tantuni is a flavorful street food option, seasoned with spices and served with vegetables.
• Roasted Chestnuts: A winter favorite, roasted chestnuts are sold by street vendors, offering a warm, nutty snack that's perfect for colder days.
• Corn on the Cob: In the summer, you'll find vendors selling grilled or boiled corn on the cob, a simple yet delicious treat that's synonymous with warm weather.

Turkish Beverages

In Turkey, drinks are a big part of meals and social life. From hot teas to cool yoghurt drinks, there's a lot to try.

Here's a look at some popular Turkish beverages:

• Çay (Turkish Tea): This is a must-try. Turkish tea is strong and usually served in small, clear glasses. People drink it throughout the day, especially at breakfast and during breaks. "Çaykur" and "Dogadan" are famous brands for Turkish tea, known for their rich flavor. 
• Türk Kahvesi (Turkish Coffee): Famous for its strong taste and the way it's made, Turkish coffee is served in traditional small cups. It's thick, rich, and often has a bit of sediment at the bottom. "Kurukahveci Mehmet Efendi" is a renowned brand for authentic Turkish coffee. 
• Ayran: A refreshing yoghurt drink, mixed with water and a bit of salt. It's perfect for hot days and goes well with food, especially meaty dishes.
• Salep: A warm, sweet drink made from a special type of orchid root flour called salep powder. It's thick, creamy, and often topped with cinnamon. Great for cold days.
• Raki: An alcoholic drink, sometimes called 'lion's milk' because it turns milky white when you mix it with water. It's strong and often enjoyed with mezes. "Yeni Raki" and "Tekirdağ Raki" are among the famous brands. 
• Şerbet (Sharbat): A sweet, non-alcoholic drink made from fruits or flowers. It comes in many flavors and is often served at weddings or special occasions.
• Rosehip Tea: A herbal tea made from rosehip, known for its tart flavor and health benefits.
• Elma Çayı (Apple Tea): A sweet, fruity tea that's very popular among tourists. It's often served in cafes and bazaars.
• Boza: A thick, slightly fermented drink made from bulgur. It's sweet, served at room temperature and often topped with cinnamon and chickpeas.
• Beer: In Turkey, beer is enjoyed in social settings, often paired with snacks like roasted nuts and french potatoes. "Efes" and "Tuborg" are the most well-known and widely consumed beer brands in Turkey.

Regional Variations

Turkish cuisine changes a lot from one region to another. Each area has its own special dishes, using local ingredients and cooking styles. 

• Aegean Region: Here, the food is often made with olive oil and includes lots of vegetables, herbs, and fish. The dishes are usually light and healthy. Think of lots of greens, fresh fish, and tasty olive oil dishes.
• Black Sea Region: This area is famous for its fish, especially anchovies (hamsi). They also use lots of corn and cornbread. The food here is a bit different from the rest of Turkey, with dishes like hamsi bread and corn soups.
• Central Anatolia: In the middle of Turkey, the food is more about grains and meat. You'll find a lot of bread, pastries, and kebabs. Think dishes like gözleme (stuffed flatbreads) and hearty meat dishes.
• Eastern Anatolia: The food here is rich and hearty. There's a lot of meat, especially beef and lamb, and the dishes are often spicy. Kebabs and meat stews are common.
• Southeastern Anatolia: This region is known for its spicy food and lots of kebabs. It's also where baklava, the famous sweet pastry, comes from. The dishes here often have a Middle Eastern influence, with lots of spices and flavors.

Types of Restaurants in Turkey

In Turkey, you can find many different types of restaurants, each offering its own style of food and dining experience. Here's a look at some of the common types:

• Lokantas: These are traditional Turkish restaurants. They usually offer a variety of home-style dishes, often displayed in a glass case. You can pick what you want, and it's a great place to try classic Turkish meals like stews and rice dishes.
• Kebab Shops: Very popular in Turkey, these places specialize in kebab dishes. You can find different types of kebabs, from döner to shish kebabs, served with bread, rice, or salads.
• Meyhanes: These are Turkish taverns, and they're not just about food but also about socializing. They serve small dishes called mezes, along with drinks like raki. It's a great place to enjoy a relaxed evening with friends.
• Fish Restaurants: Found especially near the coast, these restaurants focus on seafood. You can enjoy fresh fish, calamari, and other seafood dishes, often with beautiful sea views.

Food Etiquette and Dining Customs

In Turkey, eating together is not just about the food; it's about socializing, sharing and respect.

Here are some simple rules and customs for dining in Turkey:

• Sharing: It's common to share food in Turkey. Dishes are often placed in the middle of the table, and everyone takes a bit. This is especially true with appetizers or mezes.
• Offering to Guests: If you're a guest, your host will probably offer you more food. It's polite to say yes the first time, but after that, it's okay to say no if you're full.
• Start and Finish Together: In Turkey, it's polite to wait for everyone to be served before you start eating. And try not to finish too quickly – it's nice to finish around the same time as others.
• Finishing Food That is Served: In Turkish culture, it's polite to finish the food on your plate as it shows appreciation for the meal. However, if you're full, it's okay to leave some food. Just be sure to express your enjoyment and thanks for the meal. It's important to be respectful but also comfortable. 
• Use of Hands: While using utensils is common, for some foods like bread or some pastries, it's okay to use your hands.
• Tea and Coffee Customs: After a meal, tea or coffee is often served. It's a big part of socializing and relaxing after eating.
• Tipping: In restaurants, tipping is common. About 5-10% of the bill is a good amount for a tip.

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