What to Eat in Turkey: Typical Turkish Food and Specialties | Page 3 of 9
Tulumba: Fried Choux Pastry in Sugar Syrup
Tulumba is a sweet dessert made of fried choux pastry that is dipped into cold sugar syrup. Visually, it resembles small golden cylinders with ridges similar to Spanish churros. This delicacy, originally from the Ottoman Empire, is popular today in Turkey, the Balkans, and the Middle East.
Katmer: Turkish Dessert Made of Pistachios and Kaymak
Katmer is a traditional Turkish dessert consisting of thin dough, pistachios, and thick kaymak cream. Unlike baklava, this sweet treat is always prepared fresh. It is served immediately after baking, cut into smaller pieces. To balance the intense sweetness, it is often complemented by a glass of cold milk or strong tea.
Gözleme: Turkish Stuffed Flatbread
Gözleme is a traditional Turkish stuffed flatbread made of thin dough. Inside, it most often hides a delicious layer of spinach with cheese, minced meat, or potatoes. The hot flatbread is brushed with butter after being removed from the fire. The preparation of gözleme is traditionally the domain of women.
Konya Höşmerim: Dessert Made of Kaymak and Roasted Flour
Konya höşmerim is a rich, creamy dessert typical of Central Anatolia. Unlike the grainy cheese version known throughout the rest of Turkey, this variation has a smooth consistency and a darker caramel color. Its specific flavor comes from thoroughly roasting flour in melted kaymak and butter. It tastes best when served warm, traditionally topped with crushed pistachios or walnuts.
Ayran: Traditional Yogurt Drink
Ayran is a cold salty drink prepared by mixing yogurt with water. It represents a traditional refreshment popular from the Balkans through Turkey to Central Asia. Its roots reach back to ancient nomadic tribes and the necessity to process milk. Today, it functions as an ideal complement to heavy and spicy dishes.
Şalgam: Turkish Fermented Black Carrot Beverage
Şalgam is a traditional Turkish fermented beverage of a dark purple color produced primarily from black carrots. Its home is southeastern Turkey. Thanks to its salty and sour taste, it serves as ideal refreshment in a hot climate. Locals serve it ice-cold, for example with fatty meat dishes, as it excellently supports digestion.
Şerbet: Traditional Aromatic Non-Alcoholic Drink
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.
Bamya Çorbası: Turkish Soup Made from Dried Okra
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.
Yayla Çorbası: Turkish Yogurt Soup
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: Traditional Turkish Almond Cookies from Kavala
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.