The 11 Typical Dishes of Turkish Cuisine: What to Eat in Turkey
If you are preparing for a trip to Turkey and wondering what the typical dishes of Turkish cuisine are, know that many delights await you!
Varied, vibrant, rich, and full of flavor: Turkish cuisine is an authentic explosion of tastes that reflects its long history and its strategic position between East and West. This cosmopolitan culinary tradition results from a fusion of ingredients brought by the many civilizations that have crossed this land over the centuries.
Olives, vines, sugar, and rice are just a few of the elements that make up Turkish cuisine, full of contrasts and harmonies.
Although there are iconic typical dishes found throughout the country, each region of Turkey has developed its own culinary specialties, creating a diverse and fascinating gastronomic landscape.
In the Black Sea region, corn, hazelnuts, and anchovies are the undisputed protagonists, while in Central Anatolia, the cuisine is distinguished by the extensive use of yogurt and kebab, accompanied by rice and bulgur.
The Aegean coast, with its mild climate and fertile lands, favors dishes based on fresh fish, vegetables, spices, and fruits, creating light and aromatic combinations. In the southeastern part of the country, the cuisine becomes more intense and robust, featuring dishes like kebab and sweets such as the famous Baklava.
Throughout the territory, olive oil is the element that unites these flavors, while spices and aromatic herbs, abundantly cultivated, add a final touch that makes each dish a unique experience.
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Turkish Cuisine
Turkish cuisine is a triumph of intense flavors and many spices, capable of winning over even the most demanding palates at the first bite.
The history of Turkey has left a profound mark on its cuisine, which directly descends from Ottoman traditions. This has given rise to a fascinating blend of flavors and culinary customs. The various territories that once belonged to the Ottoman Empire, from the Balkans to the Caucasus, have contributed to shaping what we now call “Turkish cuisine.”
The cultural diversity that characterizes Turkey has prevented the creation of a uniform cuisine, instead leading to the emergence of unique culinary traditions in each region. But what exactly do people eat in Turkey?
To help you, I have compiled a list of typical dishes of Turkish cuisine found throughout the country.
Börek
My journey through Turkish cuisine began with Börek, a delicious and versatile snack, perfect at any time, even for breakfast. This dish, made of puff pastry filled with cheese and meat, exists in numerous variations that differ in filling, shape, and cooking method.
Among my favorites are Sigara Börek, crispy rolls filled with cheese. Recreating them at home is a challenge, so I recommend enjoying them directly in Turkey, where they are unbeatable. Besides its delicious taste, Börek is also inexpensive, making it perfect for an authentic Turkish street food experience. During my trip, it became a true comfort food, and I can’t wait to try more varieties!
Kebab
During my vacation in Turkey, I couldn’t miss tasting kebab, one of the most emblematic dishes of Turkish cuisine.
The term means “roasted meat,” generally lamb or chicken, marinated with spices, oil, and lemon before being grilled to perfection.
Although Döner Kebab is the most well-known, Turkey boasts over fifty variations, each with a unique flavor. Exploring them was a gastronomic adventure, with intense flavors and spice combinations. Served in pita bread or with rice and vegetables, every bite tells the rich Turkish tradition. If you visit Turkey, trying kebab is an unmissable experience!
Pide
Walking through the streets of Istanbul is like immersing yourself in a world of sensory wonders. In Turkey, street food stalls are a constant and captivating presence, attracting both the eyes and the palate with their delights.
During one of my explorations, I wondered what I could eat that was quick and tasty, and that’s how I discovered pide. This delicacy can be described as a sort of pizza but with a unique touch: the pide base is made with bread dough, shaped into a characteristic boat form, and baked until golden and crispy.
One of the things that impressed me the most was the variety of toppings, which change according to taste and region. Among the most popular variations I tried was one with minced lamb and diced onion, a perfect mix of flavors that blends wonderfully with the crispy and fragrant base.
Dolma
If you are in Turkey and follow a vegetarian diet, don’t worry: there are many dishes for you! Among them, my favorite of all those I tried is Dolma, a clear example of the connection between Turkish and Greek cuisine. Just as Greece has its Dolmadakia, Turkey offers its version of stuffed vine leaves.
I must admit that since 2015, when I first went to Greece, I have been in love with these rolls and couldn’t wait to taste them in their Turkish variation! These small rolls contain a delicious and aromatic filling made of spiced rice, with a slight acidic taste, creating a unique and surprising flavor.
Dolma is light yet incredibly flavorful, making it perfect for those, like me, who seek a tasty but not overly heavy dish.
Çorba and Soups
When temperatures start to drop, there is nothing better than warming up with a good soup, and in Turkey, this is a real ritual. I discovered that soup is one of the most widespread and beloved foods in the country, deeply rooted in culture and tradition, and present on every restaurant menu despite the warm climate!
Among the many soups I tried, one of my favorites was Çorba, a delicious soup of red lentils and lemon.
What surprised me about Turkish culture is that soup has no specific timing: it can be enjoyed at any time of the day, from breakfast to dinner. It is even common to start a meal with a hot soup, used as “mezze,” or “appetizer,” to stimulate the appetite and prepare the palate for the next courses.
Manti
Imam Bayildi
When I was in Istanbul, I came across a dish with a rather curious name: Imam Bayıldı, which literally translates like “Imam fainted.” The name apparently comes from a fascinating legend that an Imam fainted because of the exceptional flavor of this dish. And I assure you that the story is not exaggerated!
Imam Bayıldı is one of the Turkish delicacies that beautifully combines eggplant and tomatoes, creating a harmony of flavors that is a real treat for the palate. It consists of eggplant stuffed with a mixture of tomatoes, onions and a generous amount of olive oil. This dish is then cooked slowly, allowing the flavors to meld and develop sublimely.
One of the things I found particularly fascinating is how, in Turkey, the recipe for Imam Bayıldı can differ greatly from one region to another. Each area adds its own special touch, with different spices, flavorings, and cooking methods reflecting local culinary traditions-for example, in some regions you can find versions enriched with unique nuts or herbs.
Bulgur Pilavi
Durante il mio viaggio in Turchia, ho scoperto il Bulgur Pilavi, un piatto tradizionale che mi ha subito conquistato. Questo piatto è preparato con bulgur, un grano che viene parzialmente germogliato, seccato e spezzettato, e che somiglia molto al cous-cous. Il Bulgur Pilavi è spesso servito come contorno accanto a carni e verdure, arricchendo ogni pasto con una texture unica e un sapore delicato.
Ogni boccone di questo piatto riflette la semplicità e la raffinatezza della cucina turca, rendendolo un accompagnamento perfetto per un’enorme varietà di piatti principali.
Hünkâr Beğendi
When exploring Turkish cuisine, one almost always comes across dishes that tell stories of ancient traditions and historical curiosities. One of these is Hünkâr Beğendi, also known as “the sultan’s delight,” a specialty closely linked to Ottoman history and particularly beloved by the sultan himself.
Hünkâr Beğendi is a celebration of Turkish flavor, with eggplant playing a central role. This vegetable, widely used in Turkish cuisine, is made into a velvety cream that serves as the base for a veal (or beef) stew, cooked slowly in a rich sauce.
Each bite of this dish is a sublime combination of simple but expertly processed ingredients, reflecting the richness of Turkish culinary tradition.
Köfte
During my first day in Istanbul, I discovered a delicacy that you absolutely cannot miss: köfte, or irresistible Turkish meatballs. This dish is a true symbol of Turkish cuisine and a fundamental part of the country’s culinary tradition. Köfte are prepared with a base of meat, vegetables, eggs and spices, and today there are about 200 variations, each with its own unique and fascinating character.
Among the different types I have had the pleasure of tasting, two particularly impressed me. The Çiğ Köfte is an intriguing appetizer consisting of raw meat and bulgur, the “broken grain.”
This dish is enhanced by a generous amount of spices that give it a vibrant red color and a complex, immersive flavor.
On the other hand, I tried İnegöl Köftesi, a more restrained and refined variant. This meatball is prepared with finely ground meat and baked with moderate use of spices so as not to overpower the natural flavor of the meat. The result is a simple but richly flavored meatball that enhances the quality of the ingredients.
Enjoying köfte, in different variations offers a different perspective on Turkish cuisine and allows you to appreciate the richness and variety of this traditional dish.
Baklava
Baklava is an extraordinary dessert that stands out for its layered filo pastry, filled with a generous amount of dried fruits such as walnuts, pistachios, or almonds, and then soaked in a sweet honey syrup. This combination of crispiness and sweetness creates a truly unique sensory experience.
In Turkey, it is incredibly easy to find a piece of Baklava, and many restaurants offer it at the end of a meal, accompanied by tea. This treat is one of the gems of Turkish tradition and represents an authentic masterpiece of local pastry.
Once, Baklava was prepared with great patience and dedication only during festive occasions due to the long and complex preparation process, where each layer of pastry and every ingredient had to be handled with great care.
Turkish cuisine is a sensory journey that unites history, tradition, and unique flavors. Whether you are savoring a succulent Kebab or a delicate Dolma, every bite is an opportunity to discover the passion and craftsmanship that define Turkish cuisine. Get ready to be captivated by this extraordinary culinary adventure!
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