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.
Rakı is a traditional Turkish alcoholic beverage made from grapes and anise. This distilled drink, often referred to as "the Turkish national alcoholic drink," is served with water or ice. The most prized part of rakı is called "göbek." Rakı has similar counterparts, such as ouzo in Greece or arak in the Middle East.
Çağla badem are unripe green almonds. They are a seasonal delicacy that symbolizes the arrival of spring. These young fruits of the almond tree are harvested early in spring, when they have a soft green skin, juicy, crunchy flesh, and undeveloped kernels. Their fresh and tangy taste with a slight hint of almond is popular in Turkey as well as in other Mediterranean and Middle Eastern countries.
Turkey is a major global producer of olives and olive oil. The largest production comes from the Aegean region, which, thanks to its Mediterranean climate, accounts for three quarters of the total harvest. Olives and olive oil are an indispensable part of Turkish cuisine.
Ezme is a spicy Turkish vegetable salad made from fresh vegetables and herbs, hand-chopped with a knife. Its base ingredients are tomatoes, green peppers, onions, parsley, chili peppers, and garlic. The key rule when preparing it is that the vegetables are never blended, as the salad would become too watery. Ezme originates from Anatolia and is traditionally served as a side dish to meat dishes.
Çoban salatası ("shepherd's salad") is one of the most popular vegetable salads in Turkish cuisine. Its name refers to its rural origins, where shepherds prepared it from fresh and easily available ingredients. It includes tomatoes, cucumbers, green peppers, onions, and fresh parsley. Thanks to its simplicity and refreshing taste, it pairs perfectly with kebab, köfte, pide, or grilled fish
Ezogelin çorbası is a traditional Turkish soup made with lentils and bulgur, and it is a staple of Turkish cuisine. It symbolizes Turkish hospitality and warmth. It originates from the Gaziantep region in southeastern Turkey, and its name refers to Bride Ezo, who allegedly prepared this soup for her mother-in-law as a gesture of love and care. The soup is traditionally served hot with a slice of lemon.
Beyran çorbası is a traditional Turkish soup made with mutton, originating from Gaziantep, a region famous for its rich cuisine. The base is a strong broth made from lamb meat and bones, prepared through several hours of slow cooking. The soup is especially popular as a breakfast dish.
