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The foods in Turkey are an irresistible fusion of Middle Eastern, Central Asian, Greek, and Eastern European cuisines, thanks to the legacy of the Ottoman Empire.
Turkish cuisine is rich and diverse, with various specialities influencing global cuisine. From indulgent mezes to fresh vegetables, seasoned smoky flavoured meats, and sweet pastries, Turkish cuisine offers a mouthwatering combination of flavours.
Get ready to embark on a culinary adventure with some of the most delicious foods you’ll ever taste!
Borek is one of my favourite foods in Turkey. Simple, cheap, and it always hits the spot.
Borek is a savoury pastry or pie made with thin layers of filo (or phyllo) dough, filled with various ingredients such as cheese, spinach, spiced ground meat, or potatoes.
Borek is baked in the oven until it’s crisp on the outside and golden in colour. The best time to eat borek is in the morning when many bakeries and small shops serve them piping hot from the oven.
Mercimek çorbası, or lentil soup, is a beloved classic in Turkish cuisine.
This hearty and nourishing soup is made primarily from red lentils, cooked until tender and blended with sautéed onions, garlic, and spices such as cumin and paprika to create a smooth and velvety texture.
The soup is served hot, garnished with a squeeze of fresh lemon (this elevates the dish’s flavours) and accompanied by crusty bread.
Turkish pide is a traditional Turkish flatbread shaped like a boat and topped with various delicious ingredients. Think of it as a cross between pizza and bread.
Pide is exciting because of the sheer variety of toppings you can choose from. Ingredients such as spiced minced meat, Turkish cheese, sucuk (Turkish sausage), and Mediterranean roasted vegetables are most common.
The toppings are generously layered on the boat-shaped bread and baked to perfection, resulting in a crispy yet soft and chewy texture.
Pide is one of those foods in Turkey that you’ll want to enjoy again and again.
Leblebi is a popular chickpea snack in Turkey—essentially, chickpeas are roasted or fried until they become golden brown.
Leblebi can be found in various forms, ranging from plain roasted chickpeas to seasoned and spiced versions.
In Turkey, leblebi is often seasoned with salt and sometimes other spices like paprika or cumin to enhance its taste.
Leblebi is a great snack to pick up in the Turkish bazaar or from street food vendors when you’re out exploring for the day.
Katmer, a delightful dessert native to Gaziantep in Turkey, is one of the most amazing foods in Turkey. This crisp filo dough pastry is filled with a mouthwatering combination of pistachios and clotted cream, creating a lovely balance of flavours and textures.
In Gaziantep, locals have a unique tradition of starting their day with this indulgent dessert.
So, if you find yourself in Gaziantep or can try katmer elsewhere, take advantage of the chance to experience this delightful dessert.
I’m a massive fan of gozleme, one of the most comforting foods in Turkey that always leave you wanting more.
This traditional delicacy consists of thin, unleavened dough that is expertly hand-rolled, filled with fresh ingredients and cooked on a grill.
Choose from savoury options like spinach, feta cheese, and minced meat to vegetarian variations featuring potatoes and fragrant herbs. The dough is filled, folded, and then cooked until golden, resulting in a satisfying balance of soft, chewy dough and tasty fillings.
Often enjoyed as a popular street food, gözleme is a quick and convenient snack food or meal.
Fresh lemon wedges are traditionally served alongside gozleme, providing a zesty kick that complements the flavours of the gözleme.
A dollop of natural yoghurt can also accompany it. Heaven!
Whether you’re strolling through the busy streets of Istanbul or exploring other destinations in Turkey, don’t miss the chance to taste the authentic and delicious simit. It’s a simple yet super satisfying snack that I absolutely love.
Simit is a ring-shaped bread covered in sesame seeds and it’s sometimes referred to as sesame bread or Turkish bagel.
This iconic Turkish street food is made from a combination of flour, water, yeast, and a pinch of salt. The dough is hand-rolled into long ropes, twisted into circular shapes, and then dipped in a water or molasses solution before being generously coated with sesame seeds.
Afterward, the simit is baked to perfection, resulting in a golden-brown crust and a soft, chewy interior.
It is often enjoyed for breakfast or as a snack throughout the day.
The sesame seeds give the simit a comforting nutty flavour, when combined with the crusty exterior and fluffy centre, it’s a winning combination. This is easily one of my favourite street foods in Turkey.
Bazlama is a popular round flatbread – soft, slightly thick, and versatile.
Made from a simple dough, rolled out into circular shapes, and then cooked on a grill until it puffs up and develops a golden-brown colour on each side.
Bazlama can be enjoyed in multiple ways. As a breakfast item, it can be eaten plain, accompanied by cheese, olives, or honey. It can also be used as a base for wraps or sandwiches, filled with your desired ingredients such as grilled meat, vegetables, salad, or yoghurt-based dips.
The texture of bazlama is soft and fluffy, making it ideal for pulling apart and dipping into soups, stews, or sauces.
Acma is a popular pastry in Turkish cuisine that is often enjoyed for breakfast or as a snack. It is a soft and fluffy yeast-based bread roll that is typically shaped into a knot or coil.
The dough used to make acma consists of ingredients such as eggs, milk, butter, and sugar, resulting in a tender and slightly sweet flavour.
Once baked, acma develops a golden-brown crust while maintaining a soft and pillowy interior.
This beloved pastry is often enjoyed plain or lightly sprinkled with sesame seeds. It pairs perfectly with a cup of Turkish tea or coffee and can be enjoyed with various spreads like butter, jam, or cheese.
I dream about this delicious food often. Lahmacun is one of the foods you must try in Turkey, however, it’s a hugely popular food from Armenia, Lebanon, Iraq, Palestine and Syria – and other Arab countries.
Lahmacun is a thin, round flatbread topped with a mixture of spiced minced meat, and vegetables.
The dough used to make lahmacun is rolled out thinly and then spread with a mixture made from minced lamb or beef, mixed with tomatoes, onions, garlic, and herbs and spices such as paprika, cumin, and parsley.
Once assembled, the lahmacun is baked in a piping hot oven until the edges turn crispy. It is typically served with a wedge of lemon, and fresh herbs like parsley or mint.
Once you place the fresh herbs in the centre and squeeze fresh lemon juice over it – fold it over or roll it up and indulge.
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Kofta (or kofte), are Turkish meatballs – a staple in Turkish cuisine.
Made from spiced lamb or beef, these patties or balls can be shaped and served in various ways. The meatballs are char-grilled and the meat takes on the smoky flavours from the grill – it’s wonderful.
Some variations include the addition of fresh herbs like mint and parsley, while others focus on the flavours of onion and spices.
Kofta can be enjoyed in casseroles, added to salads and sandwiches, or eaten with fresh flatbread and meze.
Sometimes referred to as Turkish dumplings, manti are small, bite-sized dumplings filled with a mixture of ground meat, typically lamb or beef, mixed with spices and onions.
During the preparation of manti, the dough is filled with the mixture, then carefully folded into a unique shape, resembling a tiny hat or boat.
Traditionally, manti is served hot and topped with a rich tomato sauce, melted butter, and a generous dollop of yoghurt. This is a delightful combination.
Dolma is a popular food to try in Turkish cuisine and many Mediterranean countries.
Dolma consists of various vegetables, such as capsicum, zucchini, eggplants, or grape leaves, stuffed with a delicious filling.
The filling for dolma usually includes a combination of rice, minced meat (often lamb or beef), onions, fragrant herbs like parsley and mint, and a blend of spices.
This mixture is carefully stuffed into the prepared vegetables, creating a wonderful combination of textures and flavours.
Once assembled, the dolma is typically cooked by simmering or baking until the vegetables are tender.
Kuzu Tandır is a mouthwatering dish in Turkish cuisine that showcases the art of slow-cooked lamb. It consists of pieces of lamb, typically from the shoulder or leg, marinated with spices and herbs, and then slow-roasted to perfection.
The lamb is traditionally cooked in a tandir (or tandoor), a clay oven, which helps to seal in the flavours and create tender, melt-in-your-mouth meat.
The slow cooking process allows the lamb to become incredibly tender while developing a crispy exterior, resulting in a heavenly contrast of textures.
Kuzu Tandır is often served with sides such as rice pilaf, salad, or roasted vegetables.
Shish (or Sis) Kebabs are a worldwide sensation! This Turkish meat dish features skewered, juicy pieces of lamb, beef, chicken or even just vegetables cooked on hot charcoal.
Served with rice, salad, and thin bread on the side or wrapped in flatbread, the smoky flavour from the meat is divine.
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If there are any foods in Turkey that sound familiar to you, it’s likely this one.
In Turkish cuisine, “doner” refers to a dish that has gained worldwide fame. The word “döner” means “to rotate” or “to turn,” and it perfectly describes the cooking technique used for this dish.
Doner is typically made from marinated meat (often lamb or chicken) that is stacked on a vertical rotisserie. The meat slowly rotates and cooks against a heat source, allowing it to become tender while developing a crispy exterior.
As the meat rotates, thin slices are shaved off and served in various ways. It is commonly enjoyed as a filling in pita bread or flatbread, known as “doner kebab,” along with fresh vegetables, herbs, and a variety of sauces such as yoghurt or tahini-based dressings.
Doner has become a popular street food in Turkey and has gained popularity in many other countries as well.
It’s the perfect grab-and-go snack and you will see many ‘doner kebab’ shops and restaurants if you travel throughout Turkey.
Balık Ekmek, which translates to “fish bread” in English, is an iconic street food delicacy in Turkey, particularly along the coastal regions. It is a simple yet delicious dish that consists of grilled or fried fish served in a bread roll.
The preparation of Balık Ekmek typically involves fresh fish, such as mackerel or sea bass, which is seasoned and cooked to perfection.
The fish is then placed inside a crusty bread roll, along with various accompaniments that may include lettuce, onions, tomatoes, and usually a squeeze of lemon juice.
If you find yourself near a coastal area in Turkey, be sure to enjoy balik ekmek.
Furthermore, this is one of the foods in Turkey that is essential to taste if you’re exploring Istanbul. Find it at the fishing boats by the Galata Bridge on the Golden Horn. Highly recommended.
Menemen is a popular breakfast dish but is also enjoyed as a light meal.
This is a comforting dish made with simple ingredients such as eggs, tomatoes, capsicum, and onions. First, the onions and capsicums are sauteed until soft, then chopped tomatoes are added and then reduced down to form a chunky sauce.
Eggs are cracked into the mixture and gently stirred until they are softly scrambled, resulting in a creamy, chunky texture. Menemen is sometimes customised to include sucuk (Turkish sausage), cheese or herbs such as dill or parsley.
Salt, pepper, and sometimes chilli flakes can be added.
Menemen is typically served hot and can be enjoyed on its own or accompanied by crusty bread for dipping.
Hamsili Pilav, also known as Anchovy Pilaf, is a delightful and aromatic dish in Turkish cuisine. It features the star ingredient of fresh anchovies, which are combined with fragrant rice and a medley of herbs and spices.
To prepare Hamsili Pilav, the anchovies are first cleaned and deboned.
The rice is then cooked with onions, garlic, and butter, infusing it with the most delicious taste. The anchovy fillets are gently folded into the rice, allowing their flavours to marry up with the grains.
The dish is often seasoned with herbs such as parsley and dill, along with spices like black pepper and some fresh lemon juice for a zesty kick. The result is a satisfying pilaf with tender anchovies, imparting a distinct seafood flavour to the dish.
Hamsili Pilav can be enjoyed as a main course accompanied by a fresh salad. This dish is a Turkish specialty, particularly in coastal regions of Turkey, where anchovies are abundant and highly appreciated.
Alinazik Kebab is a delicious and unique dish in Turkish cuisine that combines grilled meat with a creamy and smoky eggplant dip. It is a specialty of the Gaziantep region in Turkey.
To prepare Alinazik Kebab, tender pieces of marinated lamb or beef are grilled to perfection, resulting in juicy, and tender meat.
The meat is then served on a bed of creamy roasted eggplant spread, which is made by roasting eggplants until soft and blending them with garlic, yoghurt, and sometimes tahini or olive oil.
The combination of the smoky eggplant spread with the perfectly grilled meat is incredible. The dish is typically served with warm bread or rice pilaf.
Hunkar Begendi is a significant (and delicious) dish in Turkish cuisine that holds a special place in culinary history.
Translated as “Sultan’s Delight,” it is a rich, unforgettable dish that consists of two main components: a smoky eggplant dip and tenderly braised meat. The meats used to prepare this dish are typically lamb, although veal or beef can be used.
The hero of Hünkar Beğendi is the creamy eggplant dip, made by roasting whole eggplants until soft, scooping out the flesh, and blending it with butter, milk, and grated cheese. This results in a velvety, smoky spread that serves as a bed for the meat.
The meat is slow-cooked with onions, garlic, tomatoes, and spices until it becomes tender.
Hünkar Beğendi is often considered a dish fit for royalty, and its name reflects its regal status. It is believed to have been created during the Ottoman Empire and was said to be a favourite of Sultan Abdulhamid II, hence the name “Sultan’s Delight.”
Kısır is a traditional Turkish dish that is popular as a mezze or salad. It is a bulgur-based dish with a vibrant mix of fresh flavours and ingredients.
To prepare kısır, fine bulgur is soaked in hot water until it absorbs the liquid and becomes fluffy. Then, a variety of ingredients are added to enhance its taste and texture. Finely chopped vegetables such as tomatoes, cucumbers, onions, and bell peppers are mixed with the bulgur.
Fresh herbs like parsley and mint are added to boost flavour even further.
The dressing for kısır typically includes olive oil, lemon juice, pomegranate molasses, and spices such as cumin and red pepper flakes.
These ingredients mixed together create the most satisfying Turkish salad you’ll ever taste.
Imam Bayildi is a much loved Turkish dish that carries an intriguing name meaning “the Imam fainted.” This vegetarian delicacy features eggplants that are stuffed and braised in a wonderful tomato-based sauce.
To prepare Imam Bayildi, eggplants are partially peeled and then lightly fried or roasted until they reach a tender consistency.
The eggplants are carefully opened and generously filled with a mixture of onions, garlic, tomatoes, herbs like parsley and dill, and occasionally pine nuts. The stuffed eggplants are then simmered in the tomato sauce until they become irresistibly soft, absorbing all the flavours.
Legend has it that the dish got its name from an Imam who was so delighted by his wife’s rendition of Imam Bayildi that he fainted in sheer bliss.
It is often enjoyed as a main course or served as part of a meze spread, accompanied by bread or rice.
Mucver is a delightful vegetarian dish found in Turkish cuisine, known for its delicious simplicity. It’s fair to say that many countries worldwide have a dish similar to this one, a satisfying and comforting snack.
Mucver is a zucchini fritter made by grating fresh zucchini and combining it with ingredients like eggs, flour, herbs (such as dill or parsley), and sometimes crumbled feta cheese.
The mixture is spooned into a hot pan, squashed slightly into small patties, and pan-fried in oil until golden and crispy.
You can enjoy mucver on their own; however, I recommend eating them with some thick yoghurt and a squeeze of fresh lemon, alongside a fresh salad. Yum!
Künefe is a delectable dessert and is beloved in many Arab countries for its rich, sweet flavours and unique textures. It consists of shredded pastry soaked in sweet syrup and layered with a creamy, stretchy cheese filling.
To create künefe, a layer of the shredded pastry called kadayıf is placed at the bottom of a round pan, followed by a layer of unsalted cheese, typically a variety known as “tel kadayıf.”
Another layer of shredded pastry goes on top, and the dessert bakes until golden and crisp.
Once out of the oven, künefe is generously drenched in a sweet syrup, often flavoured with rose or orange blossom water, adding a delightful floral fragrance and taste to the dessert.
Combining the crispy pastry, oozing cheese, and sweet syrup creates a harmonious balance of textures and tastes – and this is why this ranks as one of my favourite desserts of all time.
Baklava is a delicious and popular Turkish dessert and a hard one to match if we’re comparing the best sweet foods of Turkey that you must try.
It is heavenly and made with filo pastry layers, chopped nuts, such as pistachios or walnuts, and sweetened with syrup or honey.
The pastry is baked until golden and crispy and then soaked in fragrant syrup. The result is a delightful combination of flaky layers, crunchy nuts, and a sweet taste.
There are many different fillings for baklava, and choosing my favourite is hard. I highly recommend baklava with pistachio, and the walnut one is incredible too.
Kazandibi is a delightful Turkish dessert that translates to “bottom of the pot” in English.
It is a creamy and caramelised dessert with a slightly burnt caramelised layer on top.
To prepare Kazandibi, a mixture of milk, sugar, and rice flour or semolina is simmered until it thickens and reaches a pudding-like consistency.
The mixture is then poured into a shallow pan, allowing it to cool and set.
The unique characteristic of Kazandibi lies in the final step of preparation. The cooled dessert gets flipped upside down, revealing a beautiful caramelised layer.
The result is a dessert with a smooth and creamy texture and perfect alongside some Turkish tea.
Sambali is a sweet and dense semolina cake soaked in fragrant syrup- it’s the perfect cake for an afternoon pick-me-up with some fresh Turkish tea.
Sambali is typically garnished with ground pistachios or nuts for flavour and decoration.
It is prevalent in the Gaziantep region, known for its rich culinary traditions and delicious desserts.
Halka tatlisi, also known as “ring dessert” or “hoop dessert,” is a traditional Turkish sweet treat.
A dough is prepared using flour, eggs, milk, sugar, butter, and yeast. It is kneaded and left to rise until it doubles in size, then shaped into small rings and deep-fried until golden and crispy.
After frying, the halka tatlısı rings are traditionally soaked in a sweet syrup infused with flavours like lemon zest or rosewater. This syrup adds moisture and sweetness to the dessert.
Expect this sweet treat to be served with a sprinkling of powdered sugar or garnished with crushed pistachios or walnuts.
Dondurma is essentially Turkish ice cream known for its unique texture, elasticity, and resistance to melting.
The preparation of dondurma involves churning the mixture slowly and continuously while freezing it. This process creates a dense and creamy ice cream with a slightly sticky consistency.
Additionally, dondurma vendors often perform entertaining techniques such as stretching the ice cream on long paddles or playing tricks with customers, adding to the fun and unique experience of enjoying dondurma.
Dondurma can be enjoyed in a cup or cone or paired with traditional Turkish desserts like baklava or künefe.
Turkish delight, also known as lokum, is a sweet and chewy confectionery from Turkey.
Made from a gel-like mixture of starch, sugar, and flavouring, it comes in various flavours like rose, lemon, and pistachio.
Turkish delights are best enjoyed with Turkish tea or coffee and are a popular confection to give as a gift.
Gullac is a traditional Turkish dessert with layers of wafer sheets soaked in sweetened milk and rosewater.
It is a light and refreshing treat enjoyed during Ramadan, often topped with crushed nuts.
Turkish tea, known as çay, is a popular hot beverage in Turkey. It is typically prepared using loose black tea leaves brewed in a special teapot called a çaydanlık.
The tea is served in small, tulip-shaped glasses and is enjoyed throughout the day, often accompanied by social gatherings or conversations. It has a strong flavour and is traditionally served with sugar cubes on the side, allowing individuals to adjust the sweetness to their liking.
Turkish tea symbolises hospitality and plays a significant role in Turkish culture.
If you enjoy your coffee strong (like I do), you’ll be a fan of Turkish coffee.
To make Turkish coffee, finely ground coffee beans are simmered in a unique pot called a cezve, along with water and sometimes sugar (the server will usually ask you if you’d like sugar).
The coffee is slowly heated until it reaches a frothy state, then poured into small cups. The grounds settle at the bottom of the cup, creating a thick layer.
Turkish coffee is enjoyed leisurely, sipped slowly to savour its intense flavour.
It is typically served with a glass of water to cleanse the palate.
Fresh pomegranate juice, known as taze nar suyu in Turkey, is a popular and refreshing beverage made from ripe pomegranates.
After the fruit gets pressed, the resulting juice is sweet, fresh, and tangy.
Fresh pomegranate juice is enjoyed throughout the year in Turkey, but it is particularly popular during the autumn and winter months when pomegranates are in season.
Whether you’re planning to visit Turkey for a week or a month, consider doing this Private Guided Tour of Istanbul to learn about the fascinating history before you explore the rest of the country.
For food lovers, you can taste some of the foods in Turkey I’ve listed above and much more on this ‘Taste of Two Continents Food Tour’. Discover Istanbul’s European and Asian sides with your foodie guide and a small group of hungry travellers (8 participants maximum).
Alternatively, this Istanbul Evening Sightseeing & Food Tasting Tour offers great value and allows you to experience this exciting city at night.
Even as I’m writing this, currently sitting in Thailand, which is one of my 10 Best Countries for Food Lovers, I can’t wait to revisit Turkey. There’s something special about this country, and it’s not just the delicious foods in Turkey.
The Turkish are welcoming and hospitable people, and it’s for this reason, in addition to the incredible Turkish cuisine and an excellent range of things to see and do that keep me returning whenever possible.
I hope you’ve enjoyed reading more about Turkish food. Have we included your favourite foods in Turkey here? What dish would you add to our list of must-try foods in Turkey? Let us know in the comments below.
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