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A traditional kebab from the Nevşehir and Ürgüp region, in which lamb and vegetables are sealed with dough inside a clay pot and slow-cooked for hours. The pot is broken open at the table; the meat, with its steam trapped inside, is incredibly tender, and the vegetables melt in their own juices.
Bursa's world-famous Iskender kebab is traditionally prepared with thinly sliced lamb, buttery tomato sauce, pieces of pide bread, and a side of strained yogurt. 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 neighborhood of Istanbul, is prepared by wrapping spiced ground meat in lavas bread, slicing it, and serving it topped with a buttery tomato sauce and garlic yogurt. The contrast of a crispy exterior and juicy interior ground meat with the soft bread makes this dish truly unique.
A beloved staple of traditional Turkish cuisine, Musakka is prepared by layering fried eggplant slices with a ground meat and tomato sauce, then simmering over low heat. Serve alongside plain rice.
Keşkek, an indispensable dish of weddings and holidays from the Kütahya and Konya regions, is prepared by slow-cooking cracked wheat with lamb for hours, then pounding it with a wooden mallet until it reaches a smooth, non-creamy consistency. It is served topped with heated butter and red pepper flakes.
Eggplant Musakka, one of the indispensable flavors of traditional Turkish cuisine, is prepared by layering fried eggplant slices with a seasoned ground meat and tomato sauce, then baking in the oven. The harmony of golden-crisp, tender eggplant with a rich ground meat sauce makes for a perfect main course when served alongside rice pilaf.
One of Turkey's most iconic grilled kebabs: lamb shoulder meat marinated in yogurt and onion juice, threaded onto skewers, and cooked over a charcoal fire.
İslim kebabı is an elegant Turkish dish from traditional Ottoman cuisine, made by wrapping oval-shaped meatballs in thin slices of fried eggplant, skewering them, and serving over tomato sauce.
Traditional Turkish döner is made by marinating lamb in a yogurt and spice marinade and slow-cooking it. The meat, browned on the outside, is sliced thin and served with lavash bread, tomato, onion, and sumac.
