Turkish tea is a strong, dark red drink prepared from black tea. Locals drink it by the liter instead of coffee. Preparation requires a special double teapot called a çaydanlık. A strong concentrate is created in its upper part, which is subsequently diluted with boiling water according to the guest's taste. Turkish tea is served in typical tulip-shaped glasses.
Döner kebab is a traditional Turkish dish made of meat prepared on a vertical rotating spit. Its history dates back to the Ottoman Empire, but the popular street version in bread was made famous by Turkish immigrants in Germany. The foundation is quality chicken or beef layered with fat so that it does not dry out during roasting and remains juicy. You can enjoy it as a dürüm roll in thin lavash, in fluffy round tombik bread, or served on a plate. However, the word kebab generally refers to any grilled meat.
Şiş kebap is one of the most famous traditional Turkish dishes. It consists of pieces of meat marinated in an aromatic mixture of yogurt, garlic, spices, olive oil, and lemon juice, skewered, and grilled over hot charcoal. This method of preparing meat originated in Anatolia. Şiş kebap is traditionally served with sides such as bulgur, rice, or lavash, and is often enjoyed with ayran or Turkish tea.
Ciğer kebabı is a traditional Turkish kebab made from lamb or veal liver, grilled on metal skewers over a charcoal fire. Thanks to the quick grilling process, the liver remains tender and juicy on the inside, while the surface develops a crispy texture. In Turkey, there are specialized restaurants called ciğerci that focus exclusively on this dish.
A vibrant variety of cold and hot appetizers, salads, cheeses, seafood, and other delicacies served in small portions - that's Turkish meze. Meze is served before the main course or as an accompaniment to the traditional drink rakı, often as part of the so-called rakı sofrası. It is a symbol of Turkish hospitality and sharing. In Turkey, there are even restaurants specializing exclusively in meze, called meyhane.
Çiğ köfte is a traditional Turkish dish made from bulgur, tomato and pepper paste, and spices, now prepared exclusively in a vegan version. Originally, however, it contained raw meat. Çiğ köfte is said to have been created as a result of an ancient ban on lighting fires.
Şiş köfte is a traditional Turkish dish made from minced meat skewered and grilled over an open flame. It is often served with fresh bread, vegetables, or the bean salad piyaz. Şiş köfte belongs to the broader category of Turkish kebabs.
Piyaz is a traditional Turkish bean salad made from white beans, thin slices of onion, tomatoes, parsley, and herbs, topped with a tangy dressing of olive oil, lemon juice, and the spice sumac. In Turkey, piyaz is considered either a standalone dish or a side dish to meat dishes and is often served in restaurants specializing in köfte or kebabs.
Fırın kebabı is a traditional Turkish dish made from lamb slowly roasted in a special stone oven. This delicacy originates from the province of Konya in Central Anatolia. The meat is roasted for 5 to 6 hours at a low temperature, making it incredibly tender and juicy. Traditional accompaniments include local bread, raw onion, tomato, and pepper.
Serpme kahvaltı is a traditional Turkish style of breakfast served on many small plates spread across the entire table. The hot part usually consists of eggs prepared as menemen or fried on sucuk sausage or pastırma. The feast also includes sweet treats in the form of honey with thick cream called kaymak. Fresh pastries such as simit or bazlama are served with the meal, and strong black tea is sipped.
