Turkish Cuisine: 23 Must-Try Dishes

Turkey’s Culinary Treasures: More Than Just Kebabs

While Turkey is often associated with kebabs, this iconic dish is just a small part of the country’s rich and diverse culinary heritage.

Spanning over 300,000 square miles, Turkey’s varied landscape is the secret behind its incredible food diversity. Fertile plains shaped by ancient volcanic activity, snow-capped mountains, and flowing rivers provide the perfect foundation for a bountiful table.

From olive oil-based delicacies along the Mediterranean Coast to the hearty pastries of central Anatolia, and the subtly spiced dishes of the eastern and southeastern regions, Turkish cuisine has something for every palate—and that’s just scratching the surface.

Traditional Turkish recipes focus less on heavy seasonings and more on the natural flavors of fresh ingredients. Each dish is carefully rolled, kneaded, shaped, and cooked with love, dedication, and time-honored techniques.

The Turks’ love for food runs so deep that they even sing about it! A famous song by Anatolian rock legend Barış Manço, “Domates, Biber, Patlıcan” (Tomatoes, Pepper, Eggplant), is a charming ode to their culinary staples.

Turkey’s cuisine is a celebration of flavors, culture, and passion. Ready to explore it?

Discover 23 Must-Try Turkish Dishes Beyond Kebabs:

Piyaz: Antalya’s Signature Salad

Piyaz is one of Antalya’s most iconic dishes, and its secret lies in the beans. These aren’t your average butter beans—they’re , a smaller and more delicate variety grown in the inland province they’re named after.

This flavorful salad combines these special beans with a creamy tahini dressing made by blending tahini with water, lemon juice, vinegar, garlic, salt, parsley, and a generous drizzle of olive oil.

For an extra traditional touch, a soft-boiled egg is roughly chopped and mixed in just before serving, adding richness to this simple yet delicious dish.

Whether as a side or a light meal, piyaz is a must-try for anyone exploring Turkish cuisine beyond kebabs!

Ezogelin corba

Ezogelin soup is said to have been created by a woman aiming to win over her mother-in-law.

Legend has it that Ezogelin soup was created by a woman named Ezo, who sought to win her mother-in-law’s approval through her cooking skills.

This flavorful dish features a hearty blend of red lentils, domato salça (sweet or spicy tomato paste), grated fresh tomatoes, and onions. It’s traditionally garnished with a sprinkle of dried mint and pul biber (chili flakes) for an extra kick.

While there’s no evidence that Ezo’s culinary creation achieved its goal, the soup, which translates to “Bride Ezo,” originated in a small village near Gaziantep and remains a beloved choice for brides-to-be.

Saksuka

Saksuka, a classic Turkish side dish, brings together a medley of eggplant, zucchini, garlic, tomatoes, and chili for a flavorful and satisfying combination.

Turkish cuisine is celebrated for its wide variety of vegetable dishes, known as zeytinyağlı yemekleri—delicious creations cooked in olive oil. These dishes are predominantly plant-based, featuring staples like green beans, artichokes, and the ever-popular eggplant.

Among the standout eggplant dishes is saksuka. This flavorful side pairs silky cubes of eggplant with zucchini, garlic, tomatoes, and chili. The level of spiciness varies depending on the region in Turkey where it’s prepared, making it a versatile and beloved addition to the Turkish table.

Kisir

This refreshing salad is a simple yet flavorful mix of fine bulgur wheat, ripe tomatoes, garlic, parsley, and mint.

Kisir is a vibrant salad crafted from fine bulgur wheat, fresh tomatoes, garlic, parsley, and mint.

While there are variations across Turkey, the Antakya version stands out with its addition of nar eksisi (tangy pomegranate molasses) and pul biber (spicy red chili flakes). The southern region sure knows how to bring the heat!

Mercimek kofte

Mercimek köfte is a beloved Turkish appetizer or side dish that’s a real crowd-pleaser.

In Diyarbakir, locals call it “belluh,” but mercimek köfte is a tasty vegetarian treat enjoyed across Turkey.

Made with red lentils, fine bulgur, chopped onion, scallions, tomato, and a touch of spicy red pepper paste (acı biber salça) along with crushed cilantro, these bite-sized delights are packed with flavor.

To enjoy, simply place one on a lettuce leaf, squeeze some fresh lemon juice, roll it up, and enjoy the delicious bite!

Yaprak dolma

This classic dish features vine leaves stuffed with a flavorful filling, which can be either seasoned rice or minced meat, depending on your preference.

In the Isparta version of yaprak dolma, the rice is cooked with tomatoes, parsley, onion, garlic, tomato paste, olive oil, black pepper, salt, and water. This flavorful mixture is then placed onto a vine leaf, folded, and carefully rolled into neat little bundles by hand.

While you can find vine leaves at most street markets, the best ones come from a neighbor’s tree, often picked at midnight.

Yaprak dolma is a staple in Turkish Aegean cuisine and sometimes includes a hint of cinnamon, a nod to the Rum people, the Greeks born in Turkey.

Inegol kofte

Inegol Kofte are delicious grilled meatballs made with a mix of ground beef or lamb, breadcrumbs, and onions. These flavorful meatballs are a must-try when exploring Turkish cuisine!

Meatballs in Turkish cuisine are much more than just meat – each variety has its own rich history. One of the most famous is Inegol Kofte, created by Mustafa Efendi, a man who moved from Bulgaria to Inegol in northwest Turkey in the 19th century. Unlike other Turkish meatballs, Inegol Kofte is made with only ground beef or lamb, breadcrumbs, and seasoned with onions, giving it a simple yet flavorful twist.

Iskender kebab

Iskender kebab gets its name from İskender Efendi, the creator of this delicious dish.

Bursa, located in northwest Turkey, is known for three things – silk, the Uludag ski fields, and a special kebab called Iskender.

The story goes that a man named İskender Efendi first created this dish for workers in the city’s Kayhan Bazaar in 1867.

Thin slices of doner meat are carefully placed on top of soft pide bread, covered with freshly made tomato sauce, topped with sizzling melted butter, and served alongside tangy yogurt, grilled tomatoes, and green peppe

Cag kebab

To make this dish, marinated lamb is roasted on a horizontal rotating spit, cooked slowly over a wood fire for that perfect smoky flavor.

In Erzurum, the love for meat runs deep. People don’t mind waiting over 12 hours for a tender, flavorful lamb cag kebab.

The process starts by marinating the meat with onions, salt, and black pepper for half a day. Then, it’s skewered and cooked horizontally over a wood fire, giving it that irresistible smoky taste.

Cag kebab is delicious on its own, but it’s often served wrapped in soft flat lavas bread with fresh tomato, white onion, and long, thin green peppers called sivri.

Hamsili pilav

Hamsili pilav is a tasty oven-baked rice dish topped with a layer of fresh anchovies. It’s a flavorful combination of savory rice and the rich, salty taste of the fish, making it a beloved dish in Turkish cuisine.

Hamsi, or European anchovy, is a key ingredient in the Turkish Black Sea region, especially in Rize. There, it’s used to create Hamsili Pilav, a delicious rice dish. The rice is cooked in a flavorful stock made from fried onions, butter, peanuts, Turkish allspice, and raisins, then mixed with fresh parsley and dill. Freshly filleted anchovies are layered on top, and the whole dish is baked in the oven for a savory, aromatic meal.

Perde pilav

Perde Pilav is a delicious dish made with a buttery dough that’s stuffed with a flavorful mix of rice, chicken, currants, almonds, pine nuts, and plenty of butter. This savory treat combines rich ingredients and a crisp, golden crust for a satisfying meal.

Perde Pilav, or “curtain rice,” hails from Siirt and is a delicious rice dish wrapped in a rich, buttery dough. Baked to perfection and served hot, it’s a popular dish at weddings. The flavorful filling includes chicken, currants, almonds, pine nuts, and butter, all seasoned with salt, oregano, and pepper. The shape of the dish symbolizes the creation of a new home – the rice stands for fertility, while the currants represent future children.

Manti

The most sought-after version of these delicious Turkish dumplings comes from Kayseri in Central Anatolia.

The most famous manti, small dough squares filled with various ingredients, come from Kayseri in Central Anatolia. These include a spoonful of minced meat, though cheese is used in other regions. After being boiled, they’re topped with yogurt and pul biber (chili flakes). Legend says a skilled Turkish housewife can make them so tiny that 40 fit on a single spoon.

Testi kebab

Testi kebab is a flavorful meat and vegetable dish cooked in a sealed clay pot, which you break open before eating.

This Nevsehir delicacy is cooked in a special clay pot from Avanos, crafted using red clay from the Kizilirmak River. The pot is filled with beef, tomatoes, peppers, garlic, and butter, then sealed with a potato slice and wrapped in foil before being baked in a wood-burning oven. When it’s ready, the chef uses a hammer to break open the pot at the thin line around its body, revealing the delicious meal inside.

Gozleme

This classic Turkish pastry is typically filled with salty white cheese, minced beef, or spinach for a tasty treat.

Known as sac böreği when cooked on a hot convex metal plate called a “sac,” gözleme are flat, savory pockets typically filled with salty white cheese, spinach, or minced beef.

While often seen as village food, making perfect gözleme requires skill to roll the dough thin enough without tearing.

The name “gözleme” comes from the word “göz,” meaning “eye,” referring to the dark spots that form as the pastry cooks on the sac and absorbs oil, creating “eyes” on the surface.

Pide

This flatbread is made by stretching dough balls and filling them with a variety of delicious fillings.

Pide is a beloved dish in Turkey, especially in the Black Sea region. To make it, dough balls are stretched into an elongated shape and topped with a variety of fillings.

The classic combination is sucuklu yumurta, a mix of spicy Turkish sausage and egg with kasar (yellow sheep cheese), but another favorite is ispanakli kasar, which pairs spinach with cheese.

What truly makes pide stand out is its crust. Baked in a wood-fired oven, the high heat creates a crisp, crunchy base that perfectly complements any topping.

Su boregi

This savory pastry is made by layering thin sheets of dough called “yufka” and filling it with delicious white cheese.

Börek is a savory pastry made by layering thin sheets of filo-like dough called yufka, and it’s a beloved dish in the high plateaus of central Anatolia. Brought to Turkey by nomadic herders centuries ago, variations of börek can now be found across the country and in parts of Central and Eastern Europe. The most common version, called su böreği (“water börek”), is made with white cheese, butter, olive oil, and salt, offering a deliciously rich flavor.

Simit

If Turkey runs on its stomach, then simit is definitely the fuel keeping things moving. These sesame-crusted delights are everywhere – from street vendors with baskets to bakeries, cafes, tram stations, train stops, metro platforms, and even ferries.

Legend has it that simit first came to life in the palace kitchens of Suleyman the Magnificent in the 1500s, though there’s no official record to back it up. Fast forward to October 2019, and simit was officially added to the Oxford English Dictionary, marking its place in history.

Lahmacun

Lahmacun is often called the Turkish version of pizza.

Lahmacun gets its name from the Arabic words “lahm,” meaning meat, and “ajin,” meaning paste, as noted by 17th-century Ottoman explorer Evliya Celebi. This dish consists of thin pita dough topped with lean minced meat, tomato paste, garlic, and spices, with an option for extra heat. It’s often served with fresh parsley and a squeeze of lemon juice. Turks have been enjoying lahmacun for over 300 years.

Cig kofte

Cig kofte is a unique Turkish dish traditionally made with raw meat, but often the meat is replaced with bulgur and/or ground walnuts for a vegetarian-friendly twist.

Cig kofte comes from Sanliurfa and originally used raw ground beef mixed with bulgur, tomato paste, onions, garlic, pepper, and Turkish spices. The mixture was kneaded until it reached the perfect texture—determined by tossing a piece to the ceiling. If it stuck, it was ready!

Today, the raw meat has been replaced with bulgur, and sometimes ground walnuts, making it a healthier yet just as delicious option.

Baklava

In Gaziantep, also known as Antep, located in southeastern Anatolia, the locals know that the best baklava is made in a dark, temperature-controlled room where the 40 delicate layers of pastry are carefully stacked. Each sheet is brushed with butter, with ground pistachios sprinkled over several layers. After that, a sweet honey syrup is poured on, and the baklava is baked to a perfect golden crisp.

There are various tempting versions with unique names like twisted turban, nightingale’s nest, and saray baklava, all equally irresistible. Enjoy it plain or topped with kaymak, Turkey’s rich version of clotted cream.

Dondurma

Dondurma, Turkey’s famous ice cream, is made from milk, sahlep (a flour derived from orchid tubers), and mastic, giving it a unique chewy texture and delicious flavor.

Want to try ice cream you can eat with a knife and fork? Head to Kahramanmaras, the birthplace of traditional Turkish dondurma. This unique ice cream is made with milk, sahlep, and mastic.

Sahlep, a flour made from orchids, gives dondurma its creamy, velvety texture, while mastic, a natural gum, gives it that signature chewy bite.

Lokum

Lokum, also known as Turkish Delight, has a history that stretches back centuries.

Turkish Delight, or Lokum, has been around for centuries, but it gained popularity with the Ottoman sultans in the mid-19th century. That’s when Istanbul confectioner Haci Bekir introduced corn starch to the recipe.

Made by boiling water, starch, and sugar together, this sweet treat is cut into delicate cubes and flavored with rose water, pistachio, and more, continuing to charm taste buds today.

Ekmek kadayifi

This sweet dessert from Afyonkarahisar is made with a unique type of dehydrated bread that has a texture similar to crumpets. The bread is placed on a tray and soaked in water to help it expand. Then, it’s drenched in a syrup made from sugar, water, and lemon, simmered on the stove.

The syrup is repeatedly spooned over the bread to give it a sweet, sticky texture. Once it’s ready, the dish is flipped onto a serving plate and served with kaymak, a rich, thick Turkish cream.