What to Eat in Turkey: Typical Turkish Food and Specialties
Turkish cuisine is incredibly tasty and varied. Döner kebabs have spread from Turkey to the whole world. Sweet baklava is probably the most famous Turkish dessert. The country is also famous for its tea and coffee drinking culture.
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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 je tradiční turecký kebab připravovaný z jehněčích nebo telecích jater grilovaných na kovových špízech nad ohněm z dřevěného uhlí. Díky rychlému opékání zůstávají játra uvnitř jemná a šťavnatá, zatímco povrch získává křupavou strukturu. V Turecku existují specializované restaurace ciğerci zaměřené pouze na tento pokrm.
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.
Testi kebabı is a regional specialty of the pottery town of Avanos. It consists of meat (lamb, beef, or chicken), vegetables, and spices slowly baked in a sealed ceramic pot. The pot is symbolically broken directly at the table during serving. Testi kebabı is now popular throughout Turkey, but in Avanos, it retains its authentic character.
Bamya çorbası is a Turkish soup made from dried okra, meat, and a tomato base. It is one of the favorite regional dishes of central Anatolia. The key ingredient is dried okra, which gives the soup its intense flavor. It is most often prepared with lamb. The thick consistency and rich taste emphasize the uniqueness of this soup.
Fırında kuru fasulye are white beans in tomato sauce baked in the oven. This traditional dish comes from Anatolia, where it was originally prepared in stone or clay wood-fired ovens. It remains a beloved Turkish home-cooked specialty to this day. The base ingredients are pre-soaked white beans, tomato paste or fresh tomatoes, onions, and spices; meat is an optional addition. Baking in the oven gives the dish its characteristic flavor and smooth texture. Fırında kuru fasulye is most commonly served with Turkish rice pilaf.
Şerbet is a traditional non-alcoholic drink originating from the Middle East and Turkey. It is made from fruits, flowers, herbs, or spices boiled in water and sweetened with sugar or honey. It is typically served chilled with ice. Şerbet symbolizes hospitality, happiness, and abundance and is often featured at weddings and celebrations.
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.
Zerde is a traditional Turkish rice pudding with saffron. Its origins date back to the Ottoman Empire. The name comes from the Persian word "zard," meaning yellow. Unlike the very similar Iranian dessert sholeh zard, zerde has a thinner consistency.
