Welcome to Turkish Cuisine
Turkish cuisineTurkish cuisine is one of the most significant cuisines in the world, with a rich and deep-rooted history. Developed under the multicultural influence of the Ottoman Empire , it combines flavors and traditions from various cultures. Fresh vegetables, olive oil, spices, and grains are frequently used in Turkish cooking.Key dishes include kebab, stuffed vegetables (dolma), rice pilaf, and pastries such as börek. Breakfast holds a special place in Turkish culture, featuring a variety of items like olives, cheese, honey, and jams. Turkish desserts, including baklava, künefe, and Turkish delight (lokum), are renowned worldwide.Moreover, Turkish coffee and tea play an essential role in Turkish culture. The emphasis on tradition and hospitality in food preparation is one of the most defining characteristics of Turkish cuisine.
Hummus is a beloved dish on Turkish meze tables. Originating from the Middle East, it also holds a significant place in Turkish cuisine. The main ingredients are chickpeas, tahini (sesame paste), lemon juice, olive oil, garlic, and spices. It is prepared by blending these ingredients until a smooth consistency is achieved.Hummus is typically served with a drizzle of olive oil, red pepper flakes, and sometimes roasted pine nuts on top. It is especially popular as a meze on rakı tables, offering a light and nutritious flavor. It can be enjoyed plain or enriched with various toppings for added taste. Tarif
Hummus and şakşuka are two delicious mezes in Turkish cuisine that create a harmonious flavor when enjoyed together. The creamy texture and tahini-rich aroma of hummus perfectly balance the slightly tangy and vegetable-forward taste of şakşuka.Şakşuka is made with fried vegetables like eggplant, zucchini, and peppers combined with a rich tomato sauce, while hummus brings a chickpea and tahini-based smoothness to the table. Together, these two mezes add variety to any meze spread and make a satisfying combination, especially when paired with fresh bread.
Manca is a traditional dish from the Ottoman and Balkan cuisines, commonly found in Albania, North Macedonia, and Bulgaria. It is a simple yet flavorful dish made from roasted vegetables, garlic, and olive oil. It is usually served as a meze or side dish, enjoyed with bread.
Mutabbal is a traditional Middle Eastern meze, especially popular in Syria, Lebanon, and Turkey. Made with roasted eggplant, tahini, yogurt, garlic, and lemon juice, this dish is similar to baba ghanoush but differs by containing yogurt. It is often served with grilled meats or bread.
Cretan Paste is a traditional dish from the Aegean and Cretan cuisine, widely enjoyed in Turkish and Greek gastronomy. It can be made with white cheese, ricotta, tulum, Ezine, goat, or feta cheese, enriched with olive oil, walnuts, garlic, and spices. Often called the queen of mezes, it is typically served as a starter or on a meze platter with raki (aniseed liquor).
Spicy Ezme is a traditional Turkish meze, especially popular in the Southeastern Anatolia region. It is made with tomatoes, peppers, onions, garlic, parsley, pomegranate molasses, and olive oil. The flavor is enhanced with hot pepper paste and chili flakes. It is commonly served with grilled meats, kebabs, or on raki tables.
Today I’d like to share some insights about mung bean salad, a healthy and delicious alternative that has made its way from traditional Ottoman kitchens into modern tables. Mung beans have long been a staple in Turkish cuisine, and nowadays, when combined with fresh vegetables, olive oil, and lemon juice, they transform into a refreshing salad perfect for hot summer days or as a colorful addition to any meal throughout the year.
Red cabbage has been a staple ingredient in many cuisines throughout history, particularly in Central European and Ottoman kitchens. Known for its high nutritional value, it has traditionally been consumed in winter to support immunity and served as a refreshing side dish. Today, red cabbage salad is enjoyed in various forms, including versions with yogurt, vinegar, or mayonnaise.
Menemen is a traditional Turkish breakfast dish, named after the Menemen district of İzmir. It is made with tomatoes, peppers, eggs, and olive oil, with optional additions like white cheese, kashar cheese, or sucuk (Turkish sausage). Consumed since the Ottoman era, this dish has become an essential part of Turkish breakfast tables due to its simplicity and nutritious ingredients.
Menemen is a traditional Turkish breakfast dish, named after the Menemen district of İzmir. It is made with tomatoes, peppers, eggs, and olive oil, with optional additions like white cheese, kashar cheese, or sucuk (Turkish sausage). Consumed since the Ottoman era, this dish has become an essential part of Turkish breakfast tables due to its simplicity and nutritious ingredients.
Lahmacun is one of the most beloved and popular street foods in Turkish cuisine. It is especially common in Anatolian and Middle Eastern cuisines. A thin dough is topped with a mixture of minced meat, onions, peppers, tomatoes, and spices, and then baked. It is typically served with onions, parsley, lemon, and sumac, and often paired with turnip juice or ayran. The origins of lahmacun go back to the Ottoman Empire, but today it is widely consumed in the Middle East and the Balkans, with many regional variations.
Dana Külbastı is a traditional Turkish dish made from thinly sliced beef, typically seasoned and marinated to enhance its flavor. The meat is cooked either on a grill or in a pan, giving it a tender and juicy texture. It is often paired with side dishes such as bulgur pilaf, rice, or fresh salad.
The marinade usually consists of olive oil, garlic, black pepper, thyme, and sometimes yogurt or lemon juice for extra tenderness. Dana Külbastı is a simple yet flavorful dish that showcases the natural taste of high-quality beef.
Pide is one of the irreplaceable dishes of Turkish cuisine, especially popular in various regions of Anatolia. A soft, thin dough is topped with a variety of ingredients, and it comes in different types such as meat, cheese, egg, and vegetable varieties. Each region has its own unique way of preparing it. Pide has a history dating back to the Ottoman Empire, and it is particularly famous in cities like Istanbul, Gaziantep, and Kayseri. The ingredients for the topping usually include minced meat, sausage, cheese, eggs, spinach, and other fresh, high-quality products.
Pide is typically baked in ovens, either in stone or wood-fired and served hot. As a key part of the food culture, it is enjoyed both as a homemade dish and as a street food, loved by people of all ages.
Hünkar Beğendi, translated as "The Sultan's Delight," is a classic dish from Ottoman Turkish cuisine. It is a royal and luxurious dish that was originally prepared for the Ottoman sultans in the 17th century. The dish is a combination of two parts: a creamy eggplant purée and a rich meat stew.The base is made from roasted and mashed eggplants mixed with béchamel sauce (flour, butter, and milk) and sometimes grated cheese for extra creaminess. The topping is typically a flavorful lamb or beef stew, cooked with tomatoes, onions, and spices.Hünkar Beğendi is known for its unique combination of flavors: the smoky, creamy eggplant purée perfectly complements the savory and tender meat. It remains one of the most iconic dishes in Turkish cuisine, often served on special occasions and in fine-dining restaurants.
Ali Nazik Kebab is a traditional dish from Gaziantep cuisine, dating back to the Ottoman period. There are several stories about how it got its name. According to one legend, when Sultan Selim I (Yavuz Sultan Selim) visited Gaziantep, he was served this dish. He loved it and asked, "Who prepared this so delicately?" The response was, "A cook named Ali," and from that day on, the dish became known as "Ali Nazik" (which means “gentle Ali” or "delicate Ali" in Turkish).
Made with eggplant, yogurt, and lamb, Ali Nazik is one of the most important flavors of Gaziantep cuisine. Today, it is enjoyed all over Turkey, with variations such as using minced meat instead of diced lamb.
Recipe:
Ali Nazik is prepared by combining roasted eggplant, strained yogurt, and garlic, then topping it with sautéed lamb in butter. A version using ground meat is also popular today.
Çökertme Kebabı is a traditional Turkish dish originating from the Bodrum region of Turkey. It is a flavorful combination of thinly sliced and marinated beef or lamb served over a bed of crispy fried julienned potatoes, topped with a tangy yogurt sauce and a drizzle of tomato-based butter sauce.The dish is known for its rich flavors and contrasting textures: the tender meat, crispy potatoes, creamy yogurt, and savory tomato sauce. The name "Çökertme" comes from a folk song associated with the Bodrum area, adding cultural significance to this dish.It is typically served as a main course and is a great example of Turkish cuisine’s ability to balance rich and fresh flavors.
Dondurmalı irmik helvası (Semolina Halva with Ice Cream) is a traditional dessert in Turkish cuisine, combining warm semolina halva with a cold ice cream filling. This dessert is popular for its contrast in temperature and texture, as well as its rich flavor.
The dessert is made by roasting semolina in butter until golden brown, then adding a syrup made from sugar, water, and milk. The cooked semolina is molded into a hollow shape, and a scoop of vanilla ice cream (often Maraş dondurması, a stretchy Turkish ice cream) is placed inside before sealing it. The result is a warm, buttery exterior with a cold, creamy interior.
This dessert is typically served at special occasions, family gatherings, or religious holidays in Turkey. It’s loved for its comforting sweetness and the surprise of the cold ice cream when eaten.
Künefe is a traditional dessert from Middle Eastern and Turkish cuisine, particularly popular in the southeastern regions of Turkey, such as Hatay. It is made with shredded phyllo dough (kadayif), a special unsalted cheese (commonly Hatay peyniri or mozzarella as a substitute), and sweet syrup.The dessert is prepared by layering shredded kadayif dough with cheese in the middle, cooked until golden and crispy on both sides, and then soaked in sugar syrup. It is often served hot, garnished with ground pistachios, and sometimes accompanied by a dollop of clotted cream (kaymak).Künefe is celebrated for its contrast of textures – crispy on the outside and gooey on the inside – and its sweet, cheesy flavor. It is commonly served during special occasions, family gatherings, and as a treat in dessert shops.