Turkish Cuisine

Turkish specialties are happening all over the world. It is widely known as Turkish Cuisine.

 

Turkish Cuisine

Reportedly, agriculture has been present in Turkey for about 11,000 years, so the culinary history in Turkey is indeed very long.

The richness of Turkish cuisine is also known to be legendary due to Turkey’s location spanning two continents, influencing a variety of cooking styles.

Although bread is a staple in Turkish cuisine, there are many types and variations of dishes.

The cuisine is heavily influenced by its regional locations.

Let’s delve into more details…

  Turkish Cuisines 

Let’s start discussing Turkish cuisine, which is heavily influenced by its regional locations.

 

Before that, let’s look at a map of the regions in Turkey, so you can have an idea of where each area is located.

 

This is the map of Turkey. You can see which regions are close to the sea and which ones are not…

For example, in regions like Istanbul, Bursa, Izmir, and Asia Minor, the cuisine heavily inherits the heritage of the Ottoman Palace. The spices in this region are milder. Many dishes are made from meat, eggplants, rice, and sometimes fish.

In contrast, the regions near the Black Sea have many dishes featuring Hamsi. Hamsi is a small anchovy native to the Black Sea. Although the fish is the size of a thumb, it is tasty, and its bones are soft, so everything is edible.

In the northern regions of Turkey, close to the Black Sea, many dishes are based on corn.

The southeastern regions, close to the Middle East, often have a variety of kebabs, spicy and flavorful, with many spices. The desserts are also sweet, typical of the Middle East, such as Baklava.

In western Turkey, the menu is full of olive oil because there are many olive groves in that region.

The southern regions are dominated by seafood, with cuisine typical of the Mediterranean.

In Central Anatolia, around Kayseri, there are many desserts, although there are also meat dishes such as Manti.

So, although the main staple in Turkey is bread, there are many other Turkish cuisines. Most of them are meat-based, and the snacks are known for their very sweet taste.

Heavy meals in Turkey are dominated by meat dishes. The meat can vary, and the cooking methods are also diverse – it can be grilled, fried, or even served raw.

There are also soups served almost every lunch and dinner. For me, the portions are too large. If I finish a portion, I will get full already and cannot eat any other dishes.

Rice is also present in Turkey, or bulgur. But rice in Turkey is not a savory dish; sometimes, it’s mixed with raisins or dried grapes, making it sweet. So, it tastes sweet.

Let’s start discussing specific Turkish dishes right away.

 1. Doner Kebab 

This kebab is truly the most globally recognized Turkish dish. I believe you recognize with the foods in picture.

This is the Döner Kebab, known as Kebab in Indonesia.

 

Doner is one type of kebab, and its literal meaning is “rotating.”

 

One of the Doner Kebab shops in Turkey

The meat used for kebab can be lamb, beef, or chicken.

Doner Kebab, usually sold with french fries.

Doner Kebab is widely known by other names such as Shawarma, Gyros, Tacos al pastor, and Sufllaqe.

Although the names are different, the basic ingredients are the same.

Seasoned meat is cooked by skewering it with a large skewer and roasting it as it rotates.

After the meat is thinly sliced, it is placed inside bread, along with a variety of vegetables.

 2. Simit 

Simit is also the most famous bread in Turkey.

 

I believe you’ve ever seen this kind of bread. It is Simit.

 

Simit is a Turkish bread with a distinctive shape.

 

The taste of Simit is firm and somewhat chewy compared to the soft and fluffy bread commonly found in Indonesia.

 

Simit sellers with their carts are quite many in Turkey.

Simit is usually eaten with tea or yogurt. It can also be paired with cheese, vegetables, or fruits.

There are many simit vendors along the streets of Turkey, and most of them have similar and distinctive red pushcarts.

 3. Dondurma 

This is Turkey’s flagship ice cream.

 

Dondurma in Turkey, Turkish Specialty

 

The unique and distinctive presentation of Dondurma, often involving playful interactions with the buyers, can be a very entertaining spectacle.

 

Ice cream vendors in Turkey wear traditional clothing.

 

Ice cream vendors also often wear traditional Turkish clothing.

 

Dondurma is made with goat’s milk and added salep (derived from orchids).

 

Salep gives the ice cream a sweeter taste and makes it creamy and chewy.

 

There’s a Turkish ice cream with an elastic texture called Maras Ice Cream.

 

Not all ice cream is elastic like this. There are also regular ones, usually cheaper.

 

Maras Ice Cream, Turkish Specialty

Most ice creams in Turkey have a fruity flavour.

They indeed use real fruits, so sometimes the taste is refreshingly tangy, matching the fruit flavour.

 4. Baklava 

 

Baklava is a traditional Turkish dish that is also very famous.

 

It is a dessert that comes in a pastry form and is very sweet.

 

It is shaped in small squares, crunchy on the outside, and soft on the inside, much like a pastry.

 

When eating Baklava, it tends to be a bit messy because of its pastry-like and delicate structure.

 

Baklava, Turkish Specialty

 

Baklava usually contains pistachios or other nuts like hazelnuts or walnuts, along with a sweet syrup drizzle.

 

Baklava goes well with Cay (Turkish tea).

The syrup is very sweet because it is made from sugar and water, with a little added lemon juice.

But in the end, the taste is mainly sweet, not strongly lemony.

 5. Lokum 

This delight, known as Lokum, is also a sweet treat from Turkey.

 

It’s made from sugar and flour, with various flavors and fillings. Sometimes, it’s also mixed with grated dried coconut.

 

Lokum, Turkish Specialty

 

Lokum, or commonly known as Turkish Delight, used to be the treat of the Turkish Sultan, and was served to entertain important guests at the palace.

 

Turkish Delight

 

Its texture is very similar to jelly.

 

The mix of flavours is very diverse like mint, lemon, cinnamon, orange and sometimes mixed with rose water.

 

It is often consumed by the Turkish people at breakfasting in the month of Ramadan.

 

Lokum Turki, so colourful…

The appearance of Turkish Delight is very beautiful.

Sometimes, various innovations of Lokum also emerge by adding interesting ingredients that are visually appealing.

I have seen Lokum with rose petals, and the colour is cool, kind of pinkish…

 6. Kofte 

This is a meaty Turkish dish.

 

The main ingredient is meat, so the result tastes very meaty, hahaha…

 

It’s made from ground meat mixed with spices, eggs, and breadcrumbs.

 

The meat can be various types like lamb, beef, chicken, or lamb.

 

Kofte

 

To make Koftes we should grill the meat, not boil.

 

Grilling them directly gives koftes a distinct savoury flavour and a deliciously aromatic meaty scent.

 

Kofte, Turkish specialty

For me koftes go well with rice and Indonesian sambal.

However, in Turkey, people would serve Kofte with pita bread and a tangy yogurt sauce.

 8. Kunefe 

Next, we come to a Turkish specialty called Kunefe.

 

It’s a cheese dish, but the cheese is still sweet Turkish style.

 

So, this dish has a bottom layer of shredded pastry (kadayıf), and the bottom layer is melted cheese, and all of it is soaked in sugar water.

 

Usually, it is topped with ground pistachios.

 

Kunefe, Turkish specialty

Look at the cheese, it’s soooo melted…..

 9. Kumpir 

This kumpir, in my opinion, is like my favourite dish at Wendy’s. From what I remember, they have a baked potato with cheese like this.

 

Kumpir, Turkish specialty

 

This kumpir is one of Turkey’s famous street foods.

 

Many vendors sell kumpir in various corners of Turkish cities.

 

Kumpir seller in Turkey

 

The menu is just baked potatoes with various fillings.

 

The choices for fillings are diverse, ranging from vegetables, meat, cheese, nuts, sauces, and much more.

 

You can customize it with whatever you like.

 

Kumpir, The Turkish Street Food

 

This Turkish Street food is quite satisfying because it usually uses jumbo-sized potatoes, making it quite filling.

 

Kumpir

It’s so delicious. You should try Kumpir with fillings that you’ve never tasted before.

 10. Pide 

Pide is a traditional Turkish dish that is similar to pizza.

 

Sometimes it’s even referred to as Turkish pizza.

 

However, its shape is not like the typical round pizza; instead, the dough is elongated and folded, resembling a leaf.

 

The toppings vary, including meat, eggs, vegetables, cheese, pastrami, and many other options.

 

Pide, Turkish specialty

Pide, a Turkish flatbread, is often baked using wood fire, adding a unique flavor to the bread.

 11. Balik Ekmek 

Balik Ekmek is sold in many restaurants near the Galata Bridge.

 

Balik Ekmek, Turkish Fish Sandwich with Hamsi

 

Balik Ekmek is a bread, with fresh fish that has been cooked with traditional Turkish spices as the filling.

 

Balik Ekmek

Kita bisa makan Balik Ekmek ini sambil menikmati senja di Turki dari pinggiran selat Bosphorus.

Balik Ekmek

We can enjoy Balik Ekmek while watching the sunset in Turkey from the shores of the Bosphorus Strait.

 12. Midye 

The next food is Midye.

Midye is a Turkish dish made from mussels, filled with rice and spices.

Just before eating, don’t forget to drizzle a few drops of lemon juice.

Midye, Turkish specialty

Mussels (Midye) are also widely found in various corners of Turkish cities.

This is one of Turkey’s famous seafood dishes.

 13. Arnavut Ciger 

Arnavut Ciger reminds me of food in the Arab region.

 

Different with one in Turkey, Arnayut Ciger in the Arab region features camel meat.

 

In Turkey, they use diced liver that fried with onions and spices.

 

Arnavut Ciger, Turki specialty

The portion is larrgeeee, typical of Turkish servings.

 14. Manti 

Manti tastes like siomay in Indonesia, but the size is much smaller.

 

Manti, Turkish specialty

 

The filling of Manti is seasoned meat.

 

It is usually eaten with yogurt and chili or tomato sauce.

 

Manti

 

The process of making Manti requires patience, as involves crafting small dumplings and the meticulous process of shaping them individually.

 

Manti Making Process, Turkish specialty

 

Usually, Manti is thin and small.

 

Manti

What makes it different from siomay is that Manti is eaten with yoghurt sauce.

The yoghurt is also mixed with garlic seasoning.

After adding the yoghurt sauce, it’s often topped with red chili sauce and drizzled with seasoned oil.

Delicious…. Want to try?

 15. Menemen 

Menemen is like scrambled eggs, but it has a richer flavour.

 

Menemen, Turkish specialty

 

What makes it special is the blended spice seasoning and the dominant taste of tomatoes. Very Turkish!

 

Menemen

Menemen is not cooked thoroughly, there’s a part that is still slightly raw, so it does feel quite filling.

Turks usually eat Menemen with bread and black pepper.

 16. Pilav 

Pilav is a kind of rice dish, but it’s eaten as a snack.

 

Pilav, Turkish specialty

Pilav is made from rice mixed with green peas and olive oil.

It’s usually sold and served from carts, and in small portions, as it is indeed considered a snack.

 17. Hummus 

Hummus is considered a Turkish snack and appetizer.

 

It is made from ground chickpeas mixed with various ingredients such as sesame seeds, olive oil, lemon juice, salt, garlic, and other seasonings.

 

Hummus mixture is typically smooth and creamy and it is often served as a dip with bread, pita, or vegetable.

 

Hummus

 

This dish is quite filling.

 

Hummus

Hummus has been around for a very long time. Many even say it’s an ancient food due to its age.

And Hummus is not only known in Turkey but also in various parts of the African continent.

 18. Biber Dolma 

Biber Dolma is a unique Turkish dish.

 

It is made from peppers with the center removed and filled with rice, tomatoes, beans, and of course, spices.

 

Then, it is steamed until cooked.

 

Biber Dolma, Turki specialty

 

How about it? Do you think you’d like this dish?

 

Biber Dolma

The taste of Biber Dolma will depend on the flavor of the pepper.

If the pepper is sweet, the dish will be sweet. And if the pepper is bitter or spicy, it might be bitter or spicy in taste as well.

 19. Souvlaki 

Souvlaki is often referred to as the typical Turkish wrap.

 

Souvlaki, Turkish specialty

 

It is like a wrap filled with vegetables and beef, lettuce, garlic, cucumber, tomato, parsley, yogurt, and spices.

 

Souvlaki

After being rolled, this Souvlaki will be grilled.

 20. Meze 

Meze is a typical Turkish appetizer. And the types are very diverse.

 

They are usually served cold, but some are not.

 

Meze

 

Don’t eat too many appetizers, or else you’ll get full and won’t be able to eat the main course.

 

Meze Dolma

The taste of Meze varies, ranging from sweet, sour, savory, to spicy.

 21. Tabouleh 

Tabouleh is a fiber-rich food, predominantly consisting of vegetables.

 

Tabouleh

 

The parsley is finely chopped and seasoned.

 

Tabouleh

So, it’s Turkish salad menu. The dressing usually consists of olive oil, lemon, and salt.

 22. Sarma 

This is Sarma.

Sarma

Usually wrapped in grape leaves.

And this is what inside Sarma.

“Some sarma variations have a filling of meat, while others consist only of vegetables.”

 23. Kokoretsi 

Kokoretsi is a unique Turkish dish.

 

It is made from seasoned lamb intestines, skewered, and grilled.

 

After cooking, it is chopped and eaten with bread, tomatoes, or chopped peppers.

 

Here is the preparation process.

 

Hpw to Make Kokoretsi

 

The aroma of lamb and goat meat is very strong during the grilling process.

 

Grilling Kokoretsi.

 

Dare to try this?

 

Grilling Turkish Kokoretsi

 

This is the appearance of the cooked Kokoretsi.

 

Kokoretsi, Turkish Specialty

Turkish people love this menu very much.

Kokoretsi

Kokoretsi is usually served with baguette bread sprinkled with oregano and additional paprika.

 24. Sujuk 

Sujuk is the Turkish version of sausages. It is commonly enjoyed as part for breakfast.

 

Sujuk

 

The sausage is made from processed ground beef mixed with onions, as well as cumin, salt, pepper, and sumac.

 

Sujuk, Turkish sausage

Sujuk is commonly served with bread, tomatoes, cheese, olives, and, of course, cucumber.

 25. Gozleme 

Gozleme is a Turkish dish that is similar to martabak telor in Indonesia.

 

How to make Gozleme

It looks like martabak telor, doesn’t it?

Gozleme, Turkish Dish Similar to Martabak

 

The filling can be sweet or savory.

 

There are fillings like chocolate and cashews, and also savory ones like mushrooms, eggs, vegetables, or meats.

 

Gozleme, Turkish specialty

Enjoy Gozleme with Turkish coffee or tea… Yummy!

 26. Falafel 

Falafel is made from ground chickpeas, formed into balls, and then fried.

 

Falafel, Turkish specialty

Falafel will be deep-fried in hot oil and served hot with vegetables and yogurt sauce.

 27. Adana Kebab 

There is another famous kebab besides Doner Kebab. It is Adana Kebab.

 

It’s also a popular Turkish dish.

 

The meat is shaped elongated and grilled over wood charcoal.

 

In modern times, Adana Kebab is often grilled using electricity.

 

Have you ever been seen a dish like this?

 

Adana Kebab, Turkish specialty

Adana Kebab originates from the Adana region in Turkey.

It has a spicy flavour, and its seasoning is more intense compared to other types of kebabs.

The aroma of the spices and the heat create a distinctive experience.

 

 28. Durum 

Durum is a Turkish kebab that is rolled like this.

 

Durum Kebab

Durum has a lot of vegetables in it, although there is also meat. It is usually eaten with Pide.

 29. Mercimek Çorbası 

The next food is cobasi.

 

Corbasi is Turkish-style SOUP.

 

The most famous is Mercimek Corbasi, or lentil soup.

 

Mercimek Corbasi

 

It has a yellowish colour like this.

 

And sometimes slightly reddish, depending on the lentils.

 

This soup is very comforting.

 

Mercimek Corbasi, Turkish lentil soup

The soup is usually consumed before the main meal in Turkey, serving as an appetizer.

 30. Karniyarik 

Karniyarik is a traditional Turkish dish made with eggplant.

 

Here is its appearance.

 

İmambayıldı

Karniyarik has a meat filling. The filling consists minced meat mixed with various seasonings and herbs. Karniyarik is usually eaten with bread and fresh vegetables.

Imambayildi is the eggplant with vegetables filling. The filling is cooked first with ingredients like onion, tomato, garlic, chili, and olive oil. After sautéing, it is placed on the eggplant and cooked in a pot.

 31. İncik 

Incik is a dish originating from the hind leg of a young lamb, seasoned with various spices.

 

The standard seasoning includes dried onions, garlic, lemon juice, black pepper, sea salt, olive oil, and some other spices.

 

İncik

The result of incik (lamb shank) is very tender meat, and the traditional cooking method often involves roasting over wood fire, imparting a unique flavour to the dish.

 32. Alinazik 

This is Alinazik, a traditional dish from the city of Gaziantep, Turkey.

 

Alinazik

It’s made from grilled and seasoned purple eggplants.

It is topped with slices of square-shaped lamb meat that have been cooked separately.

It is usually eaten with rice, yogurt sauce, vegetables, and garlic.

 33. Lahmacun 

Lahmacun is very thin and savoury like a pizza.

Lahmacun

Lahmacun is like a very thin and savory pizza. Lahmacun is very thin and savoury like a pizza.

 34. İçli Köfte 

Icli Kofte has a unique shape.

 

It is made from kneaded bulgur and filled with meat.

 

İçli Köfte

 

The spice flavour is very strong.

 

The intense blend of spices enhances the deliciousness of the meat.

 

İçli Köfte

 

It looks like a croquette a bit.

 

İçli Köfte

Kofte is indeed delicious when eaten warm after coming out of the oven.

 35. Çiğ Köfte 

Cig Kofte is a Turkish dish made of raw meat. It looks like this.

 

Çiğ Köfte

 

The ground meat mixture is kneaded until it becomes paste-like, and then mixed with spices.

 

Çiğ Köfte dough

 

After mixing, it will be shaped like this.

 

How to Make Çiğ Köfte

 

And indeed, it is eaten while still raw like this. It is not cooked beforehand.

 

Çiğ Köfte

This food is widely consumed by people from Turkey, Armenia, and the Kurdish community.

It is readily available in many eateries.

Cig Kofte has a slightly spicy and tangy taste, as it is mixed with isot spices.

Cig Kofte is eaten by wrapping it in a piece of lettuce, then sprinkling it with lemon before enjoying.

You can enjoy it with Ayran, a traditional Turkish yogurt-based beverage.

 36. Lahana Dolması 

Lahama Dolmasi is like a boiled cabbage roll filled with seasoned meat.

 

Lahama

 

Minced meat is cooked with a mixture of rice and spices. Then, it is used as a filling for the cabbage.

 

Lahama

After it’s done, it is then steamed until cooked.

 37. Patlıcan Kebabı 

Patlican Kebabi is eggplant kebab.

 

It has unique appearance.

 

Patlıcan Kebabı

To make this dish, an eggplant filled with meat then grilled.

The meat is typically mixed with spices and cooked in the oven until fully cooked.

Then it is placed inside cabbage leaves.

 38. Yaprak Sarma 

Yaprak Sarma is a food wrapped in grape leaves.

 

Yaprak Sarma

The filling is seasoned rice with various herbs and spices.

Yaprak Sarma

 39. Nohut 

Nohut or chickpeas are also famous in Turkey.

 

Nohut

The chickpeas are cooked with tomato sauce, oil, spices, and then simmered until done. Sometimes, meat is also added to the dish.

 40. İskender Kebab 

This is iskender Kebab.

Iskender Kebab

 

İskender Kebab is a popular Turkish dish that consists of thinly sliced lamb or beef doner kebab meat placed over pieces of pide bread, topped with tomato sauce, and generously drizzled with melted butter and yogurt.

 

Iskender Kebab

 41. Perde Pilavı 

“Perde Pilavi” translates to “Curtain Pilaf” in English.

It looks like this.

Perde Pilavi

I don’t think it’s literally “curtain” because the rice is somehow wrapped or covered.

Perde Pilavi

 

This is what happens when it’s scooped with a spoon, and all the rice inside spills out.

 

Perde Pilavi, Turkish rice dish

In Turkey, “pilavi” pronounces as “pilawe”.

 42. Düğün Pilavı 

“Düğün Pilavı” is a traditional Turkish dish made with rice and is often served during weddings or breakfast during the month of Ramadan in Turkey.

 

Düğün Pilavı

It is made from rice cooked with oil and, of course, mixed with meat.

It’s somewhat similar to fried rice.

 43. Hünkar Beğendi 

“Hünkâr beğendi” is one of the traditional Ottoman dishes.

 

The literal translation is “The Sultan liked it.”

 

A bit amusing, isn’t it? Hahaha…

 

Hünkar Beğendi

 

The main ingredient is eggplant, seasoned and then roasted.

 

The eggplant is mashed and mixed with milk, butter, and flour.

 

Hünkâr beğendi reminds me of Mashed Potato. Because it uses eggplant instead of potato, in the preparation of a creamy and flavourful mashed base.

 

Hünkar Beğendi

Hünkâr beğendi is typically served with stewed meat, usually lamb or beef.

 44. İzmir Köfte 

İzmir Köfte is like other types of Köfte.

 

However, it resembles Greek cuisine as the meat is made slightly spicy with cinnamon, cumin, and garlic, mixed with tomato sauce, giving it a reddish colour.

 

İzmir Köfte

İzmir Köfte is usually eaten with rice or mashed potatoes.

 45. Kavurma 

Kavurma is a stir-fry dish where various ingredients are sautéed.

 

It’s cooked using olive oil or fat, with high heat, and prepared in a special Turkish sauté pan.

 

Kavurma

 46. Domates Dolması 

Domates Dolmasi is tomatoes stuffed with a filling of sautéed meat, rice, and other seasonings.

 

Here’s what it looks like.

 

Domates Dolması

After removing the tomato seeds and filling it with sautéed meat, these stuffed tomatoes are simmered with water filled halfway up the tomatoes.

While simmering, sprinkle some sugar (again, it’s sweet right?)

Wait until it’s cooked, around 30 minutes, and the dish is ready to be served.

 47. Kağıt Kebabı 

Kağıt Kebabı is a Turkish kebab that originates from Hatay, Turkey.

 

“Kağıt” means paper in Turkish.

 

It is named Kağıt Kebabı because this kebab is cooked on a paper-lined surface, as seen in the presentation.

 

It is then baked using an oven.

 

Kağıt Kebabı

 

The top part of Kebabı Kağıt is made from a mixture of tomatoes, peppers, minced meat, and spices.

 

Kağıt Kebabı

From its appearance, it looks spicy, right?

Indeed, it has a spicy taste.

This spicy dish originates from regions in Turkey that are close to the Middle East.

 48. Etli Sebzeli Güveç 

Etli Sebzeli Güveç is a meat and vegetable stew.

 

It’s usually cooked using a clay pot.

 

Etli Sebzeli Güveç

 

The ingredients are beef, eggplant, potatoes, tomatoes, and pumpkin.

 

Etli Sebzeli Güveç

 49. Kuzu Tandır 

Kuzu Tandir is a Turkish dish made from lamb, specifically lamb shoulder or leg, that is slow-cooked in an oven until the meat becomes incredibly tender.

 

Kuzu Tandir

It is eaten with rice, accompanied by tomatoes and chili.

 50. Mercimek Pilavı 

Mercimek Pilavı is a traditional Turkish dish made with red lentils and rice.

 

You can use either bulgur rice or common rice to make this dish.

 

Mercimek Pilavı

The dish typically includes red lentils, rice, onions, and various spices. The lentils are cooked together with rice, creating a delicious and nutritious pilaf.

 51. Karadeniz Pidesi 

Karadeniz Pidesi is a Turkish dish from the Black Sea region, near the Black Sea, specifically in Karadeniz.

 

What makes it unique is its shape and the filling inside.

 

Karadeniz Pidesi

 

It is usually filled with meat and topped with eggs and butter, which gradually melts on its own.

 

Karadeniz Pidesi

It’s delicious with the crispy texture of Pide perfectly complementing the meat when chewed.

If you don’t like raw egg, you can skip it.

 52. Hamsili Pilav 

Hamsili Pilav, as the name suggests, is rice with anchovies.

 

The rice is covered with anchovies, resulting in a dish that looks like this.

 

Hamsili Pilav

After arranging it like that, bake everything for 25 minutes at a high temperature of 180 degrees.

Voila! It’s ready to be enjoyed.

 53. İnegöl Köfte 

İnegöl köfte is similar to other types of köfte.

 

İnegöl köfte is a Turkish meatball variety that originates from İnegöl, a district in the Bursa province of Turkey. It is known for its distinctive preparation and flavor.

 

It is believed to have been first created and introduced by people who migrated from the Balkan region.

 

İnegöl Köfte

 54. Etli Ekmek 

Etlie Ekmek, also known as “Meat Bread,” is a specialty dish from Konya, Turkey.

 

Etli Ekmek, Makanan Khas Turki

Etlie Ekmek is often served with accompaniments like fresh vegetables, herbs, and sometimes yogurt, enhancing its taste and texture.

 55. Su Böreği 

Börek is a Turkish pastry that originates from the Anatolia region.

 

Su Böreği

 

Su böreği is made from a mixture of pastry dough with feta cheese and parsley leaves, with oil between each layer.

 

Su Böreği, Makanan Khas Turki

The prepared dough is brushed with butter and then baked.

 56. Etli Bamya 

For me this Etli Bamya tastes different and quite pricey.

Etli Bamya, Turkish specialty

 

Bamya is the Turkish word for okra. It refers to the green, pod-like vegetable with a unique texture, commonly used in various cuisines around the world.

 

Etli Bamya

In supermarkets, dried okra is available, but if you want fresh okra, you can find it in traditional markets.

 57. Pazı Kavurma 

Pazi Kavurma is a Turkish dish made with Swiss chard leaves (pazi in Turkish) and meat, typically lamb or beef. The dish involves sautéing Swiss chard leaves and stems with meat, onions, and various spices until everything is well-cooked and flavourful.

 

Pazı Kavurma

It’s possible that there are variations of Pazi Kavurma that include egg and olive oil as additional ingredients.

 58. Kuyu Kebabı 

Kuyu Kebabı is often considered a special dish reserved for guests or festive occasions in Turkish culture.

 

Kuyu Kebabi, Turkish specialty

 59. Tas Kapama 

Tas Kapama is a traditional Turkish dish, and its name can be translated as “stone-covered” or “covered with a lid.” The dish is known for its unique cooking method, where meat (usually leg of lamb) and vegetables are slow-cooked in a sealed container, creating a delicious and tender result.

 

Tas Kapama, Turkish specialty

 60. Hamsi Tava 

More Hamsi anyone? 🙂

Hamsi is a dish that involves coating the anchovies in a seasoned flour mixture and then frying them until they become crispy. It is often arranged in circular shape on plate.

 

Hamsi Tava, Turkish specialty

It is also served with sides of lemon and onion wedges.

Hamsi Tava

Although it looks like salted fish, the taste is more like smoked fish.

 61. Şiş Kebabı 

You must have seen Sis Kebabi!!

Sis Kebabı is a Turkish dish consisting of skewered and grilled meat, typically lamb or beef. The meat is marinated with various spices, herbs, and olive oil to enhance its flavor. The marinated meat is then threaded onto skewers and grilled to perfection. Sis Kebabı is often served with accompaniments such as flatbread, rice, salad, and yogurt.

Şiş Kebabı, Turkish specialty

 62. Pastirma 

The name “pastirma” is derived from the Turkish word “bastırmak,” which means to press or to compress.

 

In the past, horse riders in Turkey used to carry large chunks of meat.

 

These chunks were placed inside pockets during their travels.

 

While riding, they would press the pockets with their legs, essentially applying pressure like pressing.

 

The beef is typically salted and then seasoned with a mixture of crushed garlic, fenugreek, and paprika, among other spices, before being left to air-dry. The result is a flavourful, slightly tangy, and highly aromatic cured meat.

 

The city of Kayseri, located in central Turkey, is often credited as the birthplace of pastirma. Kayseri pastirma is renowned for its quality and taste. The city’s dry climate and expertise in the curing process have contributed to the excellence of Kayseri pastirma.

 

Pastirma

 

In modern times, the production of pastirma is typically done in factories using more industrialized processes. The final product often resembles smoked or cured meat.

 

Pastirma, Turkish specialty

The process of making Pastirma is lengthy, taking up to a month.

The better the quality of the meat, the redder the appearance of Pastirma.

 63. Tantuni 

Tantuni consists of thinly sliced beef, often from the ribeye or sirloin (known as Entrikot), that is cooked with various spices on a flat grill or griddle.

Tantuni can have variations in its filling, and it’s not uncommon for the meat to be combined with lamb or beef tail fat to enhance the flavour and juiciness.

The key characteristic is the small, finely cut pieces of meat, contributing to the delicious and easily manageable texture of the dish.

Tantuni

Tantuni is cooked in a wide pan.

 

process of making Tantuni, Turkish specialty

The final result is somewhat like a kebab.

It is served in a flatbread called lava, a traditional Syrian bread, and topped with ingredients like tomatoes, onions, and sometimes green peppers.

Tantuni is a Turkish street food dish that originated in Mersin, Turkey.

 64. İşkembe Çorbası 

Iskembe corbasi is a traditional Turkish soup made with tripe.

The tripe and the Turkish spices are cooked together infused resulting in a pale or light-colored soup.

 

İşkembe Çorbası

Iskembe corbasi has a distinct goat flavor, but it’s also quite tasty.

 65. Etli Bezelye 

Etli Bezelye is a Turkish dish that translates to “meat with peas.” It’s a simple and delicious recipe made with peas and meat, usually beef or lamb.

Potatoes and carrots also can be added to the dish.

Etli Bezelye, Turkish specialty

It looks like Indonesian vegetable stew, doesn’t it?

 66. Enginar 

Enginar is a food that made from artichokes. Enginar is known as artichoke in English.

Artichoke is a vegetable that belongs to the thistle family. It is valued for its tender heart and fleshy leaves, which are edible. Artichokes are a popular ingredient in Mediterranean and Middle Eastern cuisines, including Turkish cuisine.

It is cut to big chunk and seasoned with olive oil and lemon juice.

Enginar

 

On top of the artichokes, the filling will be placed. Seasoned with salt, onions, garlic, carrots, peas, lemon juice, and sugar (yes, there’s still sugar).

 

Enginar, Turkish specialty

Now, this is how it looks arranged on a plate.

It’s best enjoyed when it’s cold.

 67. Kurufasulye 

Kurufasulye, from its appearance, looks like a red bean soup.

 

This is a relatively luxurious and expensive dish in Turkey.

 

Kurufasulye, Turkish specialty

Kurufasulye is a Turkish dish made with white beans, usually served in a stew-like preparation. For me the white beans are not as tasty as soybean.

It’s a popular and hearty dish enjoyed in Turkish cuisine.

 68. Muhallebi 

Muhallebi is a traditional Turkish dessert pudding made with sahlep, a type of flour obtained from the tuber of a wild orchid, and it is often garnished with finely grated pistachio nuts.

 

Muhallebi

The toppings on Muhallebi can indeed vary based on personal preferences, and it is often enjoyed in combination with Turkish ice cream.

 69. Helva 

Baked helva is indeed a popular dessert in Turkey, and its unique appearance adds to its appeal.

 

Helva

Helva is made from sesame seeds that ground to paste combined with sweeteners and then cooked until it smooth and fudgy.

 70. Şekerpare 

Turkish is indeed home for sweet dessert. Şekerpare is a traditional Turkish dessert that translates to “sweet piece” in English.

It is a small, sweet pastry made from semolina, flour, and sugar.

 

Şekerpare

 

Once baked, the Şekerpare pieces are soaked in a simple syrup made from sugar and water, sometimes flavored with lemon juice or rose water.

 

Şekerpare, Turkish specialty

Şekerpare is a dessert that becomes firmer when it cools down. However it will melt in the mouth with the intense sweet syrup flavour.

 71. Pişmaniye 

Pişmaniye is a sweet that looks like Indonesian “rambut nenek” snack. It is a traditional Turkish sweet, also known as “floss halva.” It is made by blending sugar, water, and flour, and then cooking the mixture into a dense syrup.

Some people may choose to eat it with chocolate milk for a delightful combination of flavours.

 

Pismaniye, Turkish specialty

 72. Ayva Tatlısı 

Ayva tatlısı is a Turkish dessert made with quinces. The quinces are typically peeled, cored, and then cooked in sugar syrup until they become soft and translucent.

 

Ayva Tatlisi *Pic from Haberturk.com

The quinces are usually served cold, either on their own or with a dollop of clotted cream or a sprinkling of chopped nuts.

 73. Aşure 

Do you crave for a vegetarian Turkish cuisine? Try Asure!

The dish is a sweet and hearty porridge made from a mix of grains, legumes, dried fruits, and nuts.

 

Aşure, A beautiful Turkish specialty

Aşure is traditionally prepared and served during the month of Muharram, especially on the Day of Ashura.

 74. Revani 

Revani share similarities with Basbousa as they are both traditional Middle Eastern desserts. They are variations of a semolina cake soaked in a sweet syrup.

 

Revani

It’s common to add rose water or orange blossom water to the syrup used in Revani to enhance its taste and fragrance.

 75. Kestane Şekeri 

Kestane şekeri, or chestnut candy, is a traditional Turkish sweet made from chestnuts and candied or glazed with sugar syrup.

Once cooked, allow the chestnuts to cool and dry. You can place them on a tray or parchment paper.

 

Kestane Sekeri *Pic from Kisikates

If you want to present chestnut candy (kestane şekeri) as a gift, you can use a decorative box or tin to enhance its visual appeal.

 

Kestan Sekeri *Pic from Kaskas.com

 76. Tulumba Tatlısı 

Tulumba Tatlisi is a popular Turkish sweet/dessert.

It consists of deep-fried dough soaked in sugar syrup.

 

Tulumba, Sweeettt Turkish specialty…

Tulumba is very sweet, soft on the inside, and crispy on the outside.

Even though it’s already sweet, it is still served with chocolate sauce.

 77. Marzipan 

Marzipan is a Turkish sweet confection made primarily from almond meal or almond paste and was popular in Ottoman Era.

 

Marzipan, Almond Paste: Turkish specialty

Edirne, being a city with a rich history and cultural heritage within the Ottoman Empire, could have been one of the places where marzipan gained popularity.

Over the centuries, it became a popular treat in various regions and has been enjoyed for its sweet and almond-flavoured characteristics.

 78. Kazandibi 

Kazandibi is a Turkish dessert that is a type of milk pudding with a caramelized surface.

It looks like this.

Kazandibi, a Turkish dessert with caramelized surface

You know what, it is made with shredded white chicken breast that leads to a unique texture and set.

 79. Sutlac 

Sütlaç is a traditional Turkish rice pudding dessert.

 

Sutlac, Turkish rice pudding dessert

It is made with simple ingredients such as rice, milk, sugar, and sometimes a touch of cornstarch to achieve a creamy consistency.

Sütlaç is commonly served chilled, making it a refreshing and delightful dessert, especially during warm weather.

 80. İshakiye 

Ishakiye, known as İshakiyet, is also a traditional Turkish sweet.

It is said that this sweet was Sultan’s favorite.

Ishakiye *Pic from Lezzet.com.tr

Ishakiye looks like basbousa in a glance although they are distinct in terms of ingredients and preparation.

 81. Tuffahiye 

The Tuffahiye menu is a dish made with lamb, combined with sour apples.

 

It may seem a bit unusual in terms of taste – savory and tangy.

 

However, it is said to be a favorite dish of the Turkish kings in the past.

 

Tuffahiye *Pic from Lezzet.com.tr

Hmmm? Are you interested to try?

 82. Mutancana 

Mutancana is a stew made with a variety of meat (lamb), vegetables (tomatoes, peppers, and onion), and grains.

It’s very tasty especially the flavour of the lamb and tomato.

Like the other Turkish cuisine, peas are often added to it.

Mutancana

According to the story, this type of dish is considered the most delicious among all Ottoman Turkish cuisines.

Although, one might argue that kebabs are tastier, right? Hahaha…

 83. Kavun Dolması 

This one is a delicious and unique dish that has roots in Ottoman cuisine.

This dish is called Kavun Dolmasi.

This is a mix of fruit and rice. It’s unique, isn’t it?

It is a dish that involves stuffing melons (typically cantaloupes) with a mixture of ground meat, rice, various spices, and herbs.

 

Kavun Dolmasi *Pic from Lezzet.com.tr

Are you curious?

Try it once you get to Turkey.

 84. Helatiye 

This dessert is very attractive with its colourful appearance…

It is made using a combination of rose water.

Actually, it’s a mix of fruits and pudding…

Helatiye, a Turkish specialty with a beautiful appearance.

The taste is of course refreshing and sweet.

 85. Mahmudiye 

The last one is Mahmudiye.

It’s a traditional Turkish dish that has been enjoyed for many years, reflecting the rich culinary heritage of the Ottoman Empire.

It consists of meatballs made from ground meat, typically lamb or beef, mixed with rice and various spices. Imagine the flavour. It must be tasty!!

 

Mahmudiye, a Famous Turkish Dish During the Ottoman Dynasty

It is Mahmudiyye or Mahmudiye…

  Turkish Specialty Review 

Done! OMG, there you go…

What a long post!! There are 85 traditional Turkish foods mentioned, and I didn’t even write everything. I mean there are still more Turkish specialties I want to write!!!

Well, that’s the thing about the foods of a country; especially Turkey, it must have many authentic and traditional foods.

Let says Indonesia, my country. It has sooo many traditional foods even though only some of them gaining international recognition.

Now you have an overview about Turkish specialties. If you have a chance to travel to Turkey, which food will you try first?

And which ones you might like, as I’ve tried to depict them above.

Turkish cuisine indeed boasts a wide variety of dishes, as the Turkish people have a strong culinary culture and enjoy hosting guests with abundant and delicious meals.

 Turkish Specialties

Turkey, June 2019