What are some popular snacks from Turkey
101 Turkish dishes you have to try!
101 Turkish dishes!
The list is written quickly. I enjoyed the meal.
This will start my list of delicious Turkish dishes that you definitely have to try!
The list is divided into Turkish breakfast, bread, starters, side dishes, soups, salads, meat dishes, fish dishes, street food, desserts, snacks, sweets and beverages.
1. Menemen: Cut tomatoes, onions and peppers and fry them in a pan with a little oil. Add salt, pepper and an egg, stir everything and enjoy your menemen! You seldom find the dish in hotels, but more often in local restaurants.
2. Breakfast plate (KahvaltÄ ± tabaÄŸÄ ±): It's a combination of all the delicious Turkish dishes you can imagine for breakfast. In a good restaurant, breakfast consists of small bowls with different types of cheese, olives, sausage, salads, tomatoes and much more.
3. Raw honey with the honeycomb: It is a rare and delicious Turkish dish for breakfast - honey and honeycomb! The best honey comes from bees that only fed on flowers.
4. Pekmez is a sweet syrup made from fruitâ € ”usually grapes. You use the syrup to sweeten cereal and in many other dishes.
5. Olives: A Turkish breakfast goes with olives like butter goes with bread. It doesn't work without it.
Turkish bread, GÃ¶zleme and â € œPizzaâ €
6. Pide (flatbread / pizza): Pide is basically a flatbread without toppings. This differs from the pida variants that are reminiscent of a pizza and which I will list below.
- KaÅŸarlÄ ± Pide is the Turkish version of pizza. The bread is shaped like an eye and topped with cheese and eggs.
- KarasÄ ± k Pide is a mixture of vegetables and meat.
- MantarlÄ ± Pide is a combination of mushrooms and cheese.
- Sucuk Pide is topped with hot peppers from Turkey.
- KusbaÅŸÄ ± Pide is topped with small pieces of meat and cheese.
- KiymalÄ ± pide is topped with minced meat, pieces of tomato and onions.
7. Lahmacun: I love Lahmacun! It's a kind of pide with different toppings. This includes vegetables, meat, cheese and special spices such as pul beaver.
8. Simit: That is the "Turkish pretzel". The easiest way to recognize a Turkish city center is by the small, red Simit stalls. They sell the little sesame ring for 1-2 Turkish Lira.
9. PoÄŸaÃ§a: In Germany they are known as Pogatschen. The name is derived from the Latin focacia â € œbaked doughâ €. The PoÄŸaÃ§a are mostly filled with olives or cheese.
10. Yufka: It is a very thin flatbread that looks like a pancake - but it is a bread. For example, you use Yufka to wrap donuts. The Yufka dough is part of many other Turkish dishes, for which it is rolled out in different thicknesses and lengths. The Lavash bread, which is mainly eaten in Eastern Anatolia, is similar.
11. BÃ¶rek / Su BÃ¶reÄŸi: Take the Yufka bread and pack sheep or goat cheese in layers and add spices. Then you bake the whole golden brown. One option is to add minced meat to the cheese in addition to the cheese. There is also a version that is deep-fried.
12. Trabzon EkmeÄŸi: This is a special loaf of bread from the Trabzon province. It tastes like a combination of black and white bread. You can find Trabzon bread in almost all bakeries in Turkey.
13. Gozleme: This is an absolute classic in Turkish cuisine. Every Turk has a grandmother who knows the recipe for the world's best GÃ¶zleme. I have the impression that this is a kind of competition. To prepare GÃ¶zleme, you take the Yufka dough and roll it out on a round wooden table. Then you can add cheese, spices, potatoes and many other things. You then bake the dough without oil on a special stove - the sac.
Turkish starters, side dishes, mezze
14. Ezme: You mix tomatoes, paprika, onion, lemon juice, parsley, garlic, olive oil, mint, salt and pepper into a paste. It makes a great accompaniment to grilled meats or bread. The sharpness differs greatly depending on the restaurant.
15.Yogurt: You eat a lot of yogurt with all dishes in Turkey. That is probably also because the Turk peoples invented yoghurt. You put yogurt over meat, as an ingredient in dishes, and even drink it. Yoghurt is an indispensable part of Turkish cuisine.
16. KaÅŸarlÄ ± cheese: This is one of the two typical types of cheese from Turkey.
17. Mercemek KÃ¶fte: These are vegetarian balls that you make from red lentils, bulgur and spices. You usually eat them cold as a starter.
18. Imam BayÄ ± ldÄ ±: â € œAs the Imam passed out, â € is another dish from the Ottoman kitchen with a resonant name. This is one of the typical Turkish starters that you can find in almost all good restaurants. Imam BayÄ ± ldÄ ± consists of an eggplant that you fill with steamed tomatoes. There are also lots of onions, garlic and pepper.
19. Filled vine leaves: You take a base of rice and spices, roll it in grapevine leaves, and steam everything. The recipes differ depending on the family. One ingredient that I like in it is currants. I love to eat the filled vine leaves as a starter, main course, in between meals, actually always!
20. CacÄ ± k: The simple description: CacÄ ± k is the Turkish version of Tsatsiki. It tastes a little different because of the Turkish yogurt. The ingredients are otherwise the same. These are cucumbers, yoghurt, garlic, dill and sometimes the spice Pul Biber.
21. Kabak Ã ‡ iÃ§eÄŸi Dolma (double gourd flowers): You fill pumpkin flowers with the same ingredients as you do with the grape leaves. You can find this dish in a few restaurants, one of the reasons being that pumpkin blossoms are not always available.
22. Dolma beaver: The Turkish version of the good old stuffed peppers. You fill them with the same ingredients you fill them with the grape leaves. The recipe usually includes a green pepper, not a red pepper!
23.Grilled eggplant: For me, the smoky taste of grilled eggplant is part of a good mezze plate.
24. Sigara BörreÄŸi: The â € œBÃ¶rek cigarsâ € go well as a side dish, mezze or with breakfast. You fill thin dough with feta cheese, roll it up like a cigar and deep-fry it.
25. Pickled vegetables: You take cucumber, cauliflower, carrots, white cabbage, red, green and chilli peppers and pickle them all. The pickled vegetables go well with almost all dishes.
26. Ã ‡ iÄŸ KÃ¶fte: These are spicy balls made from raw minced meat or, in the vegetarian version, made from bulgur. The vegetarian version is now more common. Other ingredients are spring onions, garlic, mint, parsley, coriander, cumin, paprika, paprika paste, onions and lemons.
27. PastÄ ± rma: This is a beef dehydrated meat from the time of the Ottoman Empire and the nomadic Turk peoples. PastÄ ± rma â € œpressed meatâ € serves as a cold or warm starter. In Cappadocia and Kayseri, for example, there is pastÄ ± rma with a lot of onions and garlic fried as mezze. The best pasta comes from Kayseri, by the way.
28. Pilaf: It's a travel dish made from long grain rice, vegetables, onions, broth, and fish or meat. It is known throughout the oriental region. In Turkey, you have vegetable pilwa as a side dish. Sometimes the rice is exchanged for bulgur.
29.ZeytinyaÄŸli Domates Dolmasi: Tomatoes stuffed with rice, pine nuts and currants.
30. Hummus: Pureed chickpeas are of course also part of Turkish cuisine. Compared to other countries, hummus from Turkey is coarser-grained and drier.
31. Haydari: The starter should not be missing on any mezze plate. The mixture of yoghurt, dill or mint, feta and garlic tastes particularly good as a spread with a pide.
32.Sucuk: The sausage deserves its own place. Sucuk is a heavily spiced sausage made from beef, veal or lamb. You eat sucuk for breakfast, as a starter or a side dish.
33. Mersin usulü kuru patlican dolmasi: These are eggplants, dried with salt, stuffed with rice. The dish comes from the province of Mersin, in eastern Anatolia.
34. Topic: It's a popular starter in Istanbul. Topik is a kind of dumpling made from mashed potatoes and chickpeas with tahini, filled with onions, pine nuts and currants. The whole thing is seasoned with allspice, cinnamon and sugar and boiled in water. Delicious!
35. Mercimek Ã ‡ orbasi (lentil soup): It's one of the tastiest soups in Turkish cuisine. The base always consists of lenses. In every restaurant and household you will find recipes with additional ingredients. This can be, for example, mint, pepper, lemon juice or yogurt.
36. Tarhana: The base of the soup is a mixture of fermented vegetables, yogurt and flour. You let the whole thing dry and then mix it with rice and soup stock. The recipe seems strange at first, but it tastes really good.
37. IÅŸkembe (tripe): It's one of those Turkish dishes I don't know much about. In a nutshell, tripe is the rumen of ruminants cut into strips - a cow, for example. The soup itself is okay, the tripe doesn't have to be for me. The soup is one of those Turkish dishes that you have to form your own opinion about.
38. Yayla Ã ‡ orbasi: You make the â € œAlm soupâ € from mint, natural yoghurt, egg yolk and flour.
39. Kabak Ã ‡ orbasi: You make desserts, snacks and starters out of the pumpkin in Turkey. Of course there is also a pumpkin soup.
40. Kafka's Ã§orbasÄ ±: It's a soup made from celery, carrots, and milk. She comes from the Caucasus.
41. Patlican Salatasi: It's a sauce made from fried eggplant, herbs, and spices.
42. ZeytinyaÄŸ Fasulye: It's a salad with boiled green beans, olive oil, tomatoes, garlic, onion, and salt.
43. Coban Salatisi: It's a kind of shepherd's salad that is not missing in any hotel buffet in Turkey. You make it with cucumbers, tomatoes, feta cheese, carrots, greens and a vinegar dressing.
44. Kisir Salatasi (Bulgur Salad): You can often get the salad as a starter or find it on the buffets of the big hotels. It is one of my favorite dishes in Turkey.
45. Kuru Fasulye: It's a white bean, tomato, onion, and garlic salad. It is often available as a mezze.
46. Domates SalatasÄ ±: It's a salad made from tomatoes, herbs and an olive oil and vinegar dressing.
Turkish dishes with meat, fish and vegetarian food
Meat dishes are usually served in restaurants with rice / bulgur, a tomato, fried peppers and lettuce. This brings us to what is probably the most famous dish in Turkey - the kebab. There isn't just one version of it, there are dozens of them.
47. Iskender Kebab: Iskender is the Turkish version of the name Alexander. Alexander from Bursa invented his kebab in his hometown. That's why it is sometimes called Bursa Kebab. You can get the kebab variant in almost all restaurants in Turkey. Iskender Kebab consists of bread with doner meat on it, a special sauce, yoghurt and the typical side dishes. Bursa still has the restaurant where Alexander invented his kebab.
48. Adana Kebab: You take mince fish, stick it on a skewer, and grill it over charcoal. There are also grilled tomatoes and peppers, flatbread, parsley, lemon, radish, lettuce and spicy red onions. Rice is a rather unusual accompaniment to Adana Kebab.
49. Testi Kebab: This is one of the regional dishes in Cappadocia. It is a meat stew from the clay pot. You don't open the pot until you reach the table. You usually eat rice with it. Testi Kebab is one of the dishes that is definitely an essential part of a trip to Cappadocia.
50.Beyti kebab: Grilled minced meat wrapped in lavash bread with tomatoes and yogurt. The dish was created in 1964 in the Beyti restaurant in Istanbul.
51. Tavuk ÅžiÅŸ: It's grilled chicken on a skewer.
52.Bonfile Sarma: It's a specialty from the Ottoman cuisine. You grill a steak for it and fill it with cheese and pine nuts
53.Sac Tava: It's a quick stir-fry with strips of meat, peppers, tomatoes, onions and garlic. Fry the whole thing briefly in oil and add salt and pepper - done.
54.Biftek: Beefsteak, very easy. You can find steakhouses on every other street corner in Turkeyâ € ”at least in the tourist resorts and big cities.
55.Sucuk: It's a heavily spiced sausage made from beef or veal. You eat them grilled or deep-fried with the usual side dishes of Turkish cuisine.
56. Ä ° zgara KÃ¶fte: These are grilled Turkish meatballs. They are among the most famous dishes from Turkey. The exact recipe varies depending on the restaurant. But you know lamb or beef, garlic, onion, parsley, paprika, oregano and many other spices in it.
57. CiÄŸer (liver): Liver is popular in Turkey. In some shopping malls and streets you will find restaurants that only offer dishes with liver. I have not yet eaten myself through restaurant menus. If you like food with liver, then you should definitely try such Turkish dishes.
58. MantÄ ±: The manta rays are most easily described as Turkish tortellini. They're just a lot smaller. The dish is found all over Central Asia. You make the Turkish manta with meat. I've seen a version with cheese too. You usually eat yogurt with the manta rays and sprinkle red pepper or mint on top. MantÄ ± from Cappadocia and Kayseri are said to be the best. If you have the chance, be sure to try it there.
59. Ali Nazik: It's a specialty from Gaziantep Province. She is famous for her good food. You eat lamb or beef on an eggplant puree. This usually includes garlic, onions, and tomatoes.
60. GÃ¼veÃ§: It's a kind of stew with meat, garlic, onions, eggplant and mushrooms. It reminds a little of the French ratatouille.
61. Kiremit Chicken: You put the chicken in an oval clay pot about 3-5cm deep. Next you fill the pot with onions, garlic, tomatoes and spices and bake the whole thing. In the end you enjoy the result!
62. HÃ¼nkar BeÄŸendi: The name of the recipe means something like "The Sultan was delighted".The dish consists of an eggplant puree, tomatoes, pepper, garlic and lamb. There are different stories about the recipe in Turkey. One thing is the same among all - the sultan liked the food.
63. KarnÄ ± YarÄ ± k: It's one of my favorite Turkish dishes. You fill an eggplant with ground beef, tomatoes, pepper, garlic, and onions. You bake everything in the oven. You can top it all with feta cheese if you like. It melts perfectly in the oven.
64.BalÄ ± k (Fish): Salmon, sea bass, trout, anchovies, ... You can find all kinds of fish in Turkey. Trout are very tasty in the fish restaurants in Ulupinar near Cirali / Olympos. You can find sea bass in the fish markets and restaurants in the harbors of the south coast. Salmon is on the menu in some form in all good restaurants.
65. Ä ° negöl should: These are meatballs with bulgar in the â € œÄ ° negÃ¶l styleâ €.
66. IÃ§li KÃ¶fte: â € œMothers-in-law dumplingsâ € you make from bulgur, minced meat and walnuts. Delicious!
67. Ã ‡ inarcik Usulü Balik: It's a fish pan with swordfish, crabs, perch and lots of garlic. As the name suggests, it is popular in the Marmara region, â € œMarmara style fish panâ €.
68. Ayva dolmasi: They're stuffed quinces with minced lamb. You season them with cinnamon, allspice, and pepper. A vegetable pilaf goes well with it.
69. Kilis Tava: This is minced meat fried in a round baking pan, with onions, paprika, garlic, parsley and paprika paste. Turkish dishes are often made in a round baking pan anyway. That's an example of that. The dish originally comes from the city of Kilis.
Turkish street food
70. Tavuk Dürüm: This is the typical Turkish Dürüm wrap that we all know from Germany.
71. Tavuk Doner Bread: That's the typical kebab you get in bread.
72. Et Döner: This is kebab meat without bread, sometimes served with rice or salad. We all know that from the Döner stalls in Germany.
73.Balik Ekmek (fish with bread): This is typical street food from Istanbul. You can get it from the small fishing boats next to the Galata Bridge. Fish, lettuce and onion usually go into the bread.
74. KokoreÃ§: You like or hate KokoreÃ§. You roll entrails on a skewer with the intestines of lambs and grill them. This includes the heart, liver, kidneys, etc. Then the grilled offal comes in a long loaf shaped like a baguette. Tomatoes and various spices are then mixed with the meat. You can only find KokoreÃ§ in food stalls or market stalls. I've never seen it in a restaurant before.
75. Kumpir: It's a very large baked potato with a filling. It usually contains cheese, cucumber, corn, sausage, vegetables and various sauces. You can get the typical kumpir in Istanbul at the stands near the Ortaköy Mosque.
76. Corn on the cob: You see stalls with fresh corn on the cob almost as often as you see Simits.
Turkish desserts and sweets
77. Lokum (Turkish honey): It's one of the Turkish classics we all know. You should only buy Lokum unpackaged in your own stores. This is the best quality Turkish honey. You should ignore the wrapped Lokum in the bazaars. No Turk will buy that.
78.Baklava: The very sweet dessert is made from puff pastry, honey and pistachios. In Gaziantep, rose water is sometimes added. You see a lot of baklava with walnuts too. But the best baklava clearly contains pistachios. The same applies as for Turkish honey: only buy baklava in your own shops, unpackaged.
79. Künefe: It's a special dessert made from melted cheese and threads of dough that look like thin noodles. The dish is common under a similar name in the entire Arab region and the Balkans. The recipes differ slightly. In Istanbul, for example, pistachios are sprinkled on Künefe or an ice ball is added.
80. Turkish ice cream: You have to get that from the ice cream seller first! Turkish ice cream always includes a little show. You just have to try it yourself.
81st BallÄ ± PadiÅŸah EkmeÄŸi (Sultan's Honey Bread): The dish is very rare. You put egg, honey, and walnuts on a pide and bake it. The result tastes pretty good!
82. Ãœlker chocolate: This is not a separate dish from Turkey. Ãœlker is a chocolate brand. You can find them in all big stores. Try one of them out once.
83.Roasted chestnuts: The chestnuts are only available in winter, just like in Germany. There are stands for this in Istanbul and you can of course buy the chestnuts to roast yourself.
84. Ceviz Sucuk: These are walnuts coated in grape juice. They are elongated like a sausage. That is why they are also called â € œWalnut sausagesâ €.
85. Helva: You know Helva from annual markets. They used to call it Turkish honey. But that was forbidden because the name â € œTurkish honeyâ € was misleading according to the German Hongi regulation. Now Helva is called â € œWhite nougatâ € â € “no joke. In Turkey, helva made from sesame or semolina is common. Almonds, pistachios and dried fruits are mostly found in the Helva
86. AÅŸure Noah pudding: This brings us to my favorite dessert. Legend has it that the day after the flood they made a pudding from the last meal on board the ark. It's made from figs, rice, apricots, white beans, almonds, and lots of other things that you don't think really go together. I thought wrong! AÅŸure pudding is damn tasty. The best is in the restaurant of the Topkapi Palace in Istanbul.
87.Sadrazam Lokumu: It's a light sweet from the Ottoman palace kitchen. The name translates as "The little pleasure of the vizier". The dish consists of desiccated coconut, milk, sugar, flour and vanilla.
88. Kabak TatlÄ ± sÄ ±: It is one of the most popular desserts in Turkish households. The recipe is simple and delicious. You're making a cute pumpkin. Yes, a sweet pumpkin with lots of sugar and coarsely chopped walnuts. Kaymak goes very well with this.
89. SÃ¼tlaÃ§: It's a rice pudding with a caramelized surface. The taste is reminiscent of crÃ¨me brÃ »lÃ © e.
Turkish nibbles: dried fruits, nuts and seeds
90.Dried apricots: I can hardly get enough of that. They taste good as a sweet in between meals, for breakfast, as a side dish, mezze ... The best dried apricots come from Malatya. But you can also find them in all other regions of Turkey.
91. Toasted Pumpkin Seeds: The pumpkin seeds roasted with salt or milk are a popular snack, especially in Cappadocia. You can buy them or make them yourself. There are dozens of different recipes for this.
92. Walnuts / Hazelnuts / Almonds / Nuts: The Black Sea coast is one of the world's largest nut growing areas. This is where most of the hazelnuts for the Nutella spread come from, for example. Nuts have their own shops in Turkey that specialize in roasting, for example.
93. Leblebi: These are chickpeas roasted in hot air. You can find them in fruit and nut mixes and you can also buy them on their own.
94. Cay:The Turkish tea comes from the Rize province on the Black Sea. Its specialty is the preparation and the Turkish tea glass that is shaped like a tulip. You make the cay with a caydanlik. This creates a kind of tea syrup that you dilute with water.
95. Ayran: You mix water, yoghurt and salt and you get the healthy drink Ayran. Children drink ayran at school. It's on the menu in all restaurants and Ayran is damn tasty in summer. Especially when it's really hot in summer.
96. Raki: Anise schnapps is Turkey's national alcoholic drink. You drink it mixed with water and ice cubes. The Raki Sofrasi is particularly famous. It's a kind of Turkish philosophy and culture. You drink raki and eat different mezze.
97. Turkish wine: The grape comes from the Caucasus and Central Asia. That brought her to Turkey before Europe. The Hittites used it to make wine in Anatolia more than 3,000 years ago. The best Turkish wine comes from Cappadocia, Thrace-Tekirdag and the Cesme Peninsula.
98. Freshly squeezed oranges or pomegranate juice: In Turkey you will find small stalls with freshly squeezed garnet or orange juice everywhere.
99. Turkish coffee (mocha): The first coffee house in Europe opened in Istanbul in the 14th century. Since then, Turkish mocha has been an integral part of Turkish culture. You do it in a cezce. This is a small metal jug in which you warm the coffee powder together with the water.
100th Salep: It's a great and delicious drink in winter. You make salep from milk, sugar and the tubers of wild orchids. The drink's recipe dates back to Ottoman times. Salep is particularly common in Istanbul. There it is part of the cold winter weather on the Bosphorus.
101. Andiz syrup: It's a sweet syrup made from Syrian juniper. You can find him on the Turkish south coast and in south eastern Anatolia.
That was my list of Turkish dishes.
Have fun eating and cooking the recipes!
Afiyet olsun â € “â € œGood appetiteâ €.
Hi, my name is Thomas. It’s good that you’re here! I spend many months in Turkey every year. You can find my collected tips and experiences in the Turkey travel blog. Follow me on Facebook, Twitter and Instagram!
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