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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.
A classic butter pilaf, one of the cornerstones of Turkish cuisine. A traditional pilaf made with Baldo rice, orzo, and chicken broth, with perfectly separate grains enriched with the aroma of butter.
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.
An indispensable stuffing in Turkish cuisine, iç pilav is a butter-rich, fragrant rice pilaf enriched with currants, pine nuts, and spices. It can be used as a filling for dolma and stuffed grape leaves, or served on its own.
One of the most beloved snacks in traditional Turkish cuisine, red lentil patties are small oval-shaped croquettes made with red lentils and fine bulgur, enriched with spices and fresh herbs. They are typically served on lettuce leaves.
The indispensable flavor of traditional Turkish cuisine: ground meat pide. A classic fresh from the oven with its soft dough, spiced ground meat filling, and buttery glossy surface.
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.
One of the most elegant and labor-intensive böreks in Turkish cuisine, made by boiling paper-thin hand-rolled yufka in salted water, layering them with cheese, and baking until golden. A traditional masterpiece with a soft, layered, and buttery texture.
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.
One of the most beloved pastries of traditional Turkish cuisine, ground beef tray börek is made by placing a spiced ground beef filling between layers of thin yufka and baking until golden brown. Crispy on the outside, soft and flavorful on the inside, this börek is an absolute must for tea time and special occasions.
Etli ekmek, an indispensable delicacy of Konya cuisine, is a traditional Turkish flatbread prepared by spreading a ground meat mixture over thinly rolled dough and baking it at high heat. It is served with a crisp exterior, a soft interior, and a thin layer of seasoned ground meat.
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.
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.
Bulgur pilaf, an essential side dish in traditional Turkish cuisine, is prepared with coarse bulgur, onion, and tomato paste. Balanced by the rich flavor of butter and the slight tang of tomato paste, this pilaf can be served alongside meat dishes or on its own.
A traditional Turkish olive oil–cooked green bean dish; fresh green beans slow-cooked in olive oil with onion, tomato, and garlic, served at room temperature as a light and flavorful vegetable dish.
A classic Turkish dish from traditional Circassian cuisine, featuring boiled chicken paired with a creamy sauce made from walnuts, bread, and garlic, finished with a drizzle of 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 hot syrup and garnished with pistachios.
