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One of the most beloved snacks of traditional Turkish cuisine, lentil koftes are small oval croquettes made with red lentils and fine bulgur, enriched with spices and fresh herbs. They are typically served on lettuce leaves.
An indispensable flavour of traditional Turkish cuisine: kıymalı pide. A classic fresh from the oven, with its soft dough, spiced minced meat filling and glossy butter-brushed surface.
The legendary taste of Bursa, İskender: thinly sliced lamb döner arranged over torn pide, brought together with hot tomato sauce and melted butter. Served with thick yoghurt and charred vegetables on the side.
İzmir köfte is the most beloved baked dish of İzmir cuisine; it is made by placing long oval kofta on top of fried aubergine and potato slices and baking them in tomato sauce. It is served with kofta that are lightly browned on the outside and juicy inside, alongside perfectly tender vegetables.
One of the most well-known dishes of South-Eastern Anatolian cuisine, featuring a soft shell made from fine bulgur and semolina, filled with sautéed mince, walnuts and a spiced filling, then sealed into an oval shape and deep-fried. It offers a crispy exterior with a rich, spiced interior.
One of the most elegant and labour-intensive pastries in Turkish cuisine, made by boiling paper-thin hand-rolled pastry sheets in salted water, layering them with cheese, and baking until golden. A traditional masterpiece with a soft, layered, buttery texture.
A traditional köfte unique to the İnegöl district of Bursa, kneaded with finely grated onion and bicarbonate of soda, and shaped into flat, long patties. The outside is lightly browned while the inside is extremely soft and juicy.
A quintessential flavour of traditional Turkish cuisine, grilled köfte is made by kneading minced beef, grated onion, breadcrumbs and fresh parsley, shaping into oval cylinders, and cooking over charcoal or on a grill. Served with lavash bread, charred peppers and tomatoes, it has a lightly browned exterior with a moist, tender interior.
Traditional Adana kebab prepared with hand-minced meat and coloured with pepper flakes. Lamb mince kneaded with tail fat is threaded onto wide skewers and cooked over glowing embers. Served on lavash bread with sumac-dressed onion, charred tomato and pepper.
One of the most beloved pastries of traditional Turkish cuisine, minced meat tray börek is baked in the oven until golden, with a spiced minced meat filling layered between thin sheets of yufka. Crispy on the outside, soft and delicious within, this börek is an essential part of afternoon tea and special occasions.
Etli ekmek, an indispensable flavour of Konya cuisine, is a traditional Turkish flatbread of oval shape, prepared by spreading a minced meat filling over thinly rolled dough and baking it at a high heat. It is served with a crisp exterior, a soft interior, and a thin layer of minced meat.
The world-famous kebab of Gaziantep cuisine; grilled lamb cubes are placed on a silky base of charred aubergine blended with garlic yoghurt, finished with a drizzle of buttery tomato sauce. The smoky aubergine aroma, the freshness of the yoghurt and the flavour of the lamb create a perfect harmony.
Tantuni, the famous street food of Mersin, is prepared by frying small diced beef in beef suet on a griddle pan, seasoned with tomato purée and fresh tomato, then wrapped in thin lavash bread. It is served with fresh parsley, onion and lemon.
A traditional kebab from the Nevşehir and Ürgüp region, in which lamb and vegetables are slow-cooked for hours inside a clay jug sealed with dough. The jug is broken open at the table; the meat, with its steam trapped inside, is incredibly tender, and the vegetables melt into their own juices.
Bursa's world-famous İskender kebab is prepared in the traditional style with thinly sliced lamb, buttery tomato sauce, pieces of pide bread, and strained yoghurt on the side. At home, the lamb is marinated using a method close to the döner technique and cooked over high heat before serving.
This classic kebab, originating from the Florya district of Istanbul, is prepared by wrapping spiced mince in lavash bread, slicing it, and serving it topped with a buttery tomato sauce and garlic yoghurt. The combination of crisp exterior, juicy mince, and soft bread makes this dish truly unique.
Bulgur pilaf, an indispensable side dish in traditional Turkish cuisine, is prepared with coarse bulgur, onion and tomato paste. This pilaf, balanced by the rich flavour of butter and the subtle tanginess of the tomato paste, can be served alongside meat dishes or on its own.
A traditional Turkish olive oil green bean dish; a light and delicious vegetable dish made by slowly cooking fresh green beans with onion, tomato and garlic in olive oil, served at room temperature.
A classic Turkish dish from traditional Circassian cuisine, featuring boiled chicken in a creamy walnut, bread and garlic sauce, drizzled with red pepper butter.
A classic Turkish dessert prepared in the traditional Hatay style: shredded kadayıf is tossed with butter and layered with cheese, baked until golden and crisp, then doused with warm syrup and garnished with pistachios.
An indispensable vegetable dish from traditional Turkish cuisine. A colourful and delicious meze made with fried cubes of aubergine, courgette, potato and sweet pepper, topped with a fresh tomato sauce and served hot or at room temperature.
A beloved staple of traditional Turkish cuisine, Musakka is made by layering fried aubergine slices with a minced meat tomato sauce and cooking slowly over low heat. It is served alongside plain rice.
An indispensable dish for weddings and festivals from the Kütahya and Konya regions, keşkek is made by cooking cracked wheat with lamb for hours, then pounding it with a mallet until it reaches a smooth, non-creamy consistency. It is served with hot melted butter and red pepper flakes poured over the top.
Aubergine Moussaka, one of the indispensable flavours of traditional Turkish cuisine, is prepared by layering fried aubergine slices with a minced meat and tomato sauce, then baking in the oven. The harmony of golden-skinned, tender aubergines with the rich minced meat sauce makes for a perfect main course when served alongside rice.
