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An indispensable vegetable dish in traditional Turkish cuisine. A colorful and flavorful meze made with fried cubes of eggplant, zucchini, potatoes, and peppers, topped with a fresh tomato sauce, served hot or at room temperature.
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 the most beloved olive oil dishes in Turkish cuisine, stuffed grape leaves are made by wrapping a filling of rice, currants, pine nuts, and fresh herbs in grape leaves and cooking them. They are served cold or at room temperature with lemon wedges and yogurt.
Tarhana soup, one of the indispensable soups of traditional Turkish cuisine, is made by dissolving fermented tarhana in water and cooking it with butter and tomato paste. This thick, slightly tangy, and nutritious soup is a warm companion to Turkish tables during the winter months.
Traditional Turkish zucchini fritters; golden-fried vegetable patties made with grated zucchini, dill, and green onions.
Piyaz is an essential flavor of Antalya cuisine and a traditional Turkish salad in which boiled white beans are combined with sumac-seasoned red onion, boiled egg, and fresh greens, gaining an extraordinary taste from the garlic tahini sauce poured over the top.
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.
A traditional Turkish börek made by placing white cheese and parsley between thin layers of phyllo dough, baked until golden brown in the oven. The phyllo sheets are brushed with melted butter and a yogurt sauce, the cheese filling is spread in the center, and the whole thing bakes up crispy in the oven.
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.
Crispy traditional Turkish cigar böreki made by wrapping paper-thin phyllo dough around a cheese filling and deep-frying it to a golden color in hot oil. An essential for tea time.
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.
