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Traditional Bavarian-style oven-roasted pork knuckle. The skin, scored in a crosshatch pattern, is slow-roasted for a long time with beer and stock until it reaches a golden, crispy crackling. Served with a dark gravy.
Classic German beef goulash with tender beef in a rich, paprika-spiced sauce with braised onions. Traditionally served with bread, Spätzle, or bread dumplings.
Traditional Greek souvlaki: juicy pork shoulder chunks, marinated in olive oil, lemon, garlic, and oregano, threaded onto skewers and grilled over an open flame. An iconic Greek street food that has been prepared on the mainland and the islands for centuries.
A traditional Greek beef stew from the Ionian islands, slow-cooked with whole pearl onions, tomatoes, red wine, and cinnamon. The small onions remain intact and sweet, while the beef becomes meltingly tender in a rich, aromatic sauce.
Traditional Greek meatballs made with seasoned ground meat, fresh mint, feta cheese, and herbs, pan-fried until golden and crispy on the outside. A beloved meze dish served across Greece.
Traditional Greek stuffed cabbage rolls filled with a seasoned mixture of rice, ground lamb, and fresh herbs, slow-cooked in a pot and finished with a silky avgolemono lemon-egg sauce. A beloved dish served at family gatherings and festive occasions throughout Greece.
Kontosouvli is a traditional Greek dish made from large pieces of pork shoulder marinated in a mixture of olive oil, lemon, garlic, and oregano, then slow-roasted on a rotisserie or in the oven. The result is crispy and caramelized on the outside, juicy and tender on the inside, served with bread, fresh tomatoes, and onions.
Classic Thuringian Bratwurst following a traditional recipe: finely ground pork seasoned with marjoram, white pepper, and salt, stuffed into natural sheep casings and browned on the grill or in a skillet. Served with mustard and bread rolls.
A classic German beef roulade; thinly pounded steak is spread with mustard, rolled with bacon, onion, and gherkins, then braised for a long time in a rich vegetable sauce. Served with red cabbage and mashed potatoes.
The world-famous hand-minced kebab of the Adana region. Lamb and tail fat are hand-minced, kneaded with pepper paste and red pepper flakes, threaded onto wide flat skewers, and grilled over charcoal. Served with sumac onions, charred peppers, and tomatoes wrapped in lavash flatbread.
Bursa's famous İskender kebab; thinly sliced lamb is arranged over torn pieces of pide bread, topped with tomato sauce and sizzling butter. Served with plain yogurt on the side.
A traditional çiğ köfte from Southeastern Anatolia, prepared by kneading fine bulgur, lean ground meat, isot pepper, and spices for an extended period; served as a traditional delicacy with lettuce leaves and lavash.
Traditional Turkish köfte; ground beef kneaded with onion, breadcrumbs, and spices, shaped into ovals, and pan-fried to perfection. Golden on the outside, juicy and well-spiced on the inside.
Ali Nazik, a legendary dish of Gaziantep cuisine, is served over a velvety base of roasted eggplant mixed with garlic yogurt, topped with sautéed lamb in butter and a butter sauce with crushed red pepper flakes.
A homemade version of traditional Turkish döner kebab. Thinly sliced lamb shoulder is marinated in a yogurt and onion sauce, stacked in a loaf pan, and slow-roasted in the oven, with the outer layers shaved off as they cook. Served with lavash bread, tomato, sumac-seasoned onion, and yogurt sauce.
One of the most distinguished dishes of the Ottoman palace kitchen, Hünkâr Beğendi features slow-braised lamb in tomato sauce served over a velvety purée of fire-roasted eggplant enriched with kashar cheese and béchamel sauce. The smoky aroma of the purée and the deep flavor of the meat create a perfect harmony.
Bursa's legendary İskender; thinly sliced lamb döner is arranged over torn pide, then meets hot tomato sauce and melted butter. Served with thick yogurt and fire-roasted vegetables on the side.
Izmir köfte, the most beloved baked dish of Izmir cuisine, is prepared by placing long oval köfte patties on top of fried eggplant and potato slices and baking them with tomato sauce. It is served with lightly browned, juicy köfte and tender vegetables.
One of the most well-known dishes of Southeastern Anatolian cuisine, made by filling a soft shell of fine bulgur and semolina with sautéed ground meat, walnuts, and a spiced filling, then sealing it into an oval shape and deep-frying. It offers a crispy exterior with a spiced, rich interior.
A traditional köfte unique to the İnegöl district of Bursa, kneaded with finely grated onion and baking soda, shaped into a flat and elongated form. The outside is lightly browned, while the inside is extremely soft and juicy.
A beloved staple of traditional Turkish cuisine, grilled köfte is made by kneading ground beef with grated onion, breadcrumbs, and fresh parsley, then shaping the mixture into oval patties and cooking them over coals or on a grill. Served with lavash bread, charred peppers, and tomatoes, these meatballs are lightly browned on the outside with a juicy, tender interior.
Traditional Adana kebab made with hand-ground meat and colored with crushed red pepper flakes. Lamb ground meat kneaded with tail fat is threaded onto wide skewers and grilled over a bed of coals. Served on lavash bread with sumac-seasoned onions, fire-roasted tomatoes, and peppers.
The world-famous kebab of Gaziantep cuisine; prepared with grilled lamb cubes placed on a silky base of charred eggplant combined with garlic yogurt, topped with a drizzle of buttery tomato sauce. The smoky eggplant aroma, the freshness of the yogurt, and the flavor of the lamb create a perfect harmony.
Tantuni, Mersin's famous street food, is made by sautéing small cubes of beef in rendered beef suet on a flat griddle, seasoned with tomato paste and fresh tomatoes, and wrapped in thin lavash bread. It is served with fresh parsley, onion, and lemon.
