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.
Saç arası is a traditional Turkish dessert from the city of Konya prepared from extremely thin dough, cream filling, and nuts. This sweet spiral is drenched in sugar syrup after baking. It is always served fresh and hot.
Sütlaç is a traditional Turkish dessert prepared as a delicate creamy rice pudding. Its most famous version, called fırın sütlaç, is served in clay bowls and is further baked in the oven after cooking. Thanks to this, it acquires a typical dark skin with black blisters on the surface. The name itself literally translates to milk dish. Locals enjoy consuming it as a light finish to soothe the stomach after spicy meat dishes.
Simit is a traditional Turkish pastry shaped like a circle with a hole in the center, sprinkled with sesame seeds. The history of simit dates back to the Ottoman Empire. Its street sale has become an integral part of Turkish culture. Simit is traditionally served with Turkish tea or ayran and is often accompanied by cheese, olives, or tomatoes. Simit is one of the most prominent symbols of Turkish cuisine.
Mevlana pidesi is a traditional Turkish specialty originating from the city of Konya. The dish belongs to the category of pide, a type of flatbread similar to pizza. The dish is named after the famous Persian poet and philosopher Jalaluddin Rumi, known as Mevlana, whose tomb is located in Konya.
Yağ somunu is Turkish bread filled with cheese and optionally other fillings. It is typical of the regional cuisine of the city of Konya. The name means "greasy bread," referring to its preparation with a generous amount of fat spread inside the split flatbread somun. The most common local filling is the moldy cheese Konya küflü.
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.
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.
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.
Lokum is a Turkish jelly confection. It consists of small elastic cubes coated in fine sugar or starch. The modern recipe originated in Istanbul at the end of the 18th century, when confectioners began using refined sugar and cornstarch. Thanks to this, the sweet acquired its typical velvety consistency. Luxury variants are full of roasted pistachios and nuts.
