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.
Pegasus Airlines is a Turkish low-cost carrier known for cheap flights to exotic destinations. While the basic fare does not include any refreshments, the BolBol loyalty program offers an interesting alternative. You can easily turn points collected for flights into a free hot meal. I recommend betting on their local, Turkish cuisine.
Trabzon pidesi is a traditional Turkish boat-shaped dough dish filled with cheese and butter. Its typical feature is an egg added just before baking is finished or mixed into the hot filling only after being taken out of the oven. It is often served with hot black tea or ayran. In appearance and composition, it resembles Georgian Adjarian khachapuri.
Pide is a traditional Turkish dish made of bread dough shaped like a boat. It is most often filled with a mixture of minced meat, cheese, or vegetables. Its appearance resembles a pizza. There are many regional variants, for example, the Black Sea version with butter and egg. The ideal drink for this filling meal is the salty yogurt ayran.
Lahmacun is a thin and crispy flatbread spread with a spiced meat mixture. The base of the filling is fattier minced meat complemented by finely chopped onions, garlic, tomatoes, and peppers. The mixture is manually pressed into the almost translucent dough, so the flavors combine even before baking. Cheese never belongs in the authentic recipe.
Künefe is a traditional warm dessert made of thin shreds of kadayıf dough filled with a layer of melted unsalted cheese. After baking, the whole dish is richly drenched in sweet sugar syrup. It is decorated on the surface with bright green crushed pistachios or a dollop of thick cream. Künefe must be served immediately while the cheese inside is liquid.
Karaköy Güllüoğlu is a historic Istanbul pastry shop founded back in 1843. This popular establishment specializes in traditional Turkish confectionery, offering an incredibly wide selection of different types of baklava. Customers choose their sweets here themselves directly from showcases and trays. In addition to desserts, you can also enjoy excellent Turkish tea here. Prices here are lower than in establishments in the historic center.
Midye dolma are mussels stuffed with aromatic spiced rice. This popular Turkish street food is an inseparable part of the nightlife in Istanbul and other coastal cities.
