Turkish food is often ranked alongside French and Chinese as one of the world’s three great cuisines. Türkiye inherited culinary traditions from the Ottomans, Persians, Arabs and Byzantines, and every region cooks them its own way. Here are the dishes you really shouldn’t leave without trying.
Main dishes
1. Kebab (in all its versions)
Kebab is much more than meat on a skewer. Every region has its own: İskender kebab (from Bursa, served over bread with yoghurt and tomato sauce), Adana kebab (spicy), Urfa kebab (mild), döner kebab (the classic rotating spit) and şiş kebab (skewers). You’ll find the very best in Gaziantep.
2. Pide
The “Turkish pizza”: a boat-shaped flatbread filled with cheese, minced meat or egg. Eat it straight out of the wood-fired oven.
3. Lahmacun
A paper-thin base topped with spiced minced meat, tomato and parsley. You squeeze lemon over it, add salad and roll it up. Cheap and delicious.
4. Mantı
Turkish dumplings: tiny parcels filled with meat, served under garlicky yoghurt and butter sizzled with red pepper. A real treat.
5. Çorba (soups)
Turks love their soups. The most famous is mercimek çorbası (red lentil soup), eaten every day as a starter. If you’re feeling brave, try işkembe çorbası (tripe soup) too.
Meze (small plates to share)
The Turkish meze tradition is made for sharing:
- Hummus: chickpea purée (the one from Hatay is the best).
- Baba ganoush: smoky aubergine purée.
- Acılı ezme: a spicy tomato and pepper relish.
- Yaprak sarma: vine leaves stuffed with rice.
- Sigara böreği: crispy cheese-filled pastry rolls.
Sweets
Baklava
The king of Turkish desserts: layers of filo pastry, pistachios and syrup. The best in the world is made in Gaziantep, with the region’s own pistachios.
Künefe
Melted cheese between layers of shredded kadayıf pastry, soaked in syrup. Eaten hot and crunchy, and typical of Hatay.
Lokum (Turkish delight)
Soft, chewy cubes flavoured with rose, lemon or pistachio. Istanbul’s Grand Bazaar and Spice Bazaar sell hundreds of varieties.
Drinks
- Çay (Turkish tea): drunk all day long from tulip-shaped glasses. It’s the symbol of Turkish hospitality.
- Turkish coffee: on UNESCO’s intangible cultural heritage list. Thick and strong, served with its grounds (which are used to tell your fortune).
- Ayran: a salty yoghurt drink. Refreshing and perfect with kebab.
- Rakı: the national aniseed spirit, drunk with meze and fish.
The best way to discover Turkish food is with a local guide who takes you to the authentic places, away from the tourist traps. For Istanbul, read what to eat in Istanbul, or book a private English-speaking guide and eat your way through the city with me.