Yayla çorbası is a traditional Turkish soup prepared from creamy yogurt, rice, and dried mint. Its history dates back to shepherds in the high mountains. They used available dairy products and durable grains for cooking. Thanks to its composition, the soup is filling but also easily digestible. It is always served hot, preferably with fresh white bread.
Kavala kurabiyesi are traditional Turkish almond cookies from the city of Kavala, now located in northern Greece. They are made from flour, butter, almonds, powdered sugar, and vanilla sugar, with their typical shape being a crescent. After baking, the warm cookies are coated in powdered sugar. They are perfect with coffee or tea.
Sigara böreği are Turkish fried rolls most commonly filled with cheese. They are one of the traditional dishes of Ottoman cuisine. The name "sigara" refers to their shape, resembling cigarettes. They are served hot as an appetizer, snack, or part of breakfast. This simple treat is perfect for cheese lovers.
Maydanoz salatası is a Turkish salad made primarily from fresh parsley. In Turkish cuisine, it is most often served as part of meze. It is a simple dish, but if you love dishes like tabbouleh, you will fall in love with maydanoz salatası as well.
Cacık is a traditional Turkish salad made from thick yogurt, fresh cucumbers, garlic, olive oil, and herbs. It is served as an appetizer, a side dish for meats, or a light cold soup. Cacık is very similar in composition to Greek tzatziki, which contains the same basic ingredients. However, Greek tzatziki tends to be significantly thicker.
Tirit is a traditional Anatolian dish combining layers of stale bread, strong broth, yogurt, and slowly braised meat. Its origin lies in the effort not to waste and to utilize hardened bread. Turkish Konya is considered the home of this specialty.
Cağ kebabı is a traditional Turkish specialty made from marinated lamb meat. This dish is prepared on a horizontal spit over charcoal, thanks to which the fat does not drip off but soaks back in. The meat thus acquires an unmistakable smoky aroma and remains extraordinarily juicy inside. The chef cuts the roasted slices directly onto small metal skewers called cağ, on which the food is also served.
Sucuk is a dry, fermented, and heavily spiced sausage typical of Turkish cuisine. It has a dark red color and resembles a harder salami. The base consists of ground beef with a high fat content; the specific taste is provided by a large amount of garlic, cumin, and hot paprika.
Konya küflü peyniri is a semi-hard mold cheese traditionally made from sheep's milk. It has a deep yellow color and is densely interwoven with emerald green mold. Its structure is rather dry and resembles crumbly marble. Mold spores are not artificially injected into the cheese but settle on it naturally from the air in caves and cellars. The result is a very intense and spicy taste. This specialty comes from the Central Anatolia region of Turkey.
Erzurum göğermiş is a traditional Turkish cheese with a specific fibrous structure permeated by green noble mold. It is created from fat-free civil cheese, which is allowed to age under controlled cool conditions. During this process, mold takes hold between the white and yellowish cheese fibers, creating deep green patches. The name of the cheese refers to its typical turning blue or green.
