Turkish cuisine is one of the richest in the world, not only for its flavors but also for the culture it embodies. While preparing this list, I didn’t just want to name dishes; I also wanted to shed light on the lands they come from, their aromas, and their stories. Next to each dish, I’ve specifically indicated the region it originally comes from and where it is most commonly found. Because some flavors are simply more special in their native land, in the hands of their own people, and in their unique atmosphere. Of course, you can find these dishes all across Turkey; but if you ever find yourself nearby, tasting them in their place of origin will be an entirely different experience. You might not get the exact same taste elsewhere, but I’m sure you’ll love these dishes no matter where you try them. So here it is — the Guide to Turkish Cuisine! Enjoy reading 🙂
MEAT-BASED MAIN DISHES (KEBABS & CASSEROLES)
1. Iskender Kebab – Bursa, Marmara
When thinly sliced döner meat is placed over crispy pieces of flatbread, then topped with hot tomato sauce and melted butter, the result is a culinary masterpiece that turns into a feast when finished with a generous dollop of yogurt. Created in the 19th century in Bursa by İskender Efendi, this kebab, although its name might seem like a reference to Alexander the Great, owes its legend to the skill of its creator. It is considered one of the most refined forms of kebab in Turkish cuisine.
2. Alinazik Kebab – Gaziantep, Southeastern Anatolia
This magnificent dish, made by layering garlic yogurt over a base of roasted eggplant purée and topping it with ground or diced meat kebab, is a true classic of Antep cuisine, both in flavor and presentation. According to legend, it got its name when a guest from the palace remarked, “Ali, this dish is delicate,” hence the name “Alinazik.” With its intense aroma and silky texture, it becomes the star of any table.
3. Tas Kebab – Istanbul & Central Anatolia
This classic meat dish, carried from Ottoman cuisine to the present day, is made by slowly cooking diced meat with onions, carrots, and potatoes, then serving it in round, pot-shaped containers known as “tas.” It is typically accompanied by rice and is known for its tender, melt-in-the-mouth meat, often remembered as a “mother’s dish.”
4. Testi Kebab – Cappadocia, Central Anatolia
This traditional dish is prepared by placing meat and vegetables inside a clay jug (testi) and baking it, creating a feast for both the eyes and the palate when the jug is broken open during serving. Used since the time of the Hittites, the jug is not just a cooking vessel in this dish but also a cultural symbol.
5. Karniyarik – Central Anatolia & Marmara
Karniyarik, one of the most beloved dishes in classic Turkish cuisine, is made by stuffing fried eggplants—split lengthwise—with a filling of onions, ground meat, and tomatoes, then baking them. Typically served with rice pilaf, it offers a well-balanced meal on the table.
6. Chickpeas with Meat – All Regions of Anatolia
Chickpea stew cooked with lamb is a staple of nearly every household’s winter menu in Anatolia. Sometimes it is prepared with sausage or cured beef (pastırma) for added flavor. When served with rice, it evokes the peak of “mother’s cooking” nostalgia.
7. Onion Stew – Central Anatolia & Aegean
Onion stew, made by slowly cooking whole small onions with lamb over low heat, is a hearty and aromatic dish that has been favored since Ottoman times, especially during the winter months. Its slightly sweet flavor leaves a lasting impression on the palate.
8. Islama Meatballs – Adapazarı, Marmara
A beloved specialty of Sakarya, Islama Köfte is much more than just meatballs; it’s served atop slices of bread that have been soaked in meat broth and then grilled. The grilled meatballs are placed over the bread and accompanied by tomatoes and peppers. Thanks to the rich flavor of the broth, each bite carries the nostalgic taste of the past. This dish takes center stage at local food festivals in Sakarya.
9. Sautéed Meat on Iron Plate (Saç Kavurma) – Central & Eastern Anatolia
Prepared by searing diced lamb or beef with peppers and tomatoes on a high-heat convex iron griddle (sac tava), saç kavurma is a centerpiece of mountain picnics and large family gatherings. The sizzling sound and rising steam from the hot plate whet the appetite, and when served with lavash bread and ayran, it becomes a full feast.
10. Tandoori Kebab (Tandır Kebabı) – Konya, Central Anatolia
Lamb meat cooked slowly in a tandoor falls apart into tender fibers and melts in the mouth with its soft texture. One of the most renowned dishes of Konya cuisine, this kebab is a modern reflection of the Seljuk palace tradition.
Goose Meat – Kars, Ardahan
Prepared especially during the winter months in Kars and surrounding areas, goose meat is typically cooked for a long time in a tandoor or oven. Due to its high fat content and rich aroma, it takes center stage at special occasion tables. Kars goose stands out with its intense flavor, perfectly suited to the cold climate. It is traditionally served with bulgur pilaf and buttered flatbread.
GRILLED & STREET FOODS
11. Döner – All Over Turkey
Cooked slowly on a vertical spit over a wood fire, döner is a well-known delicacy both in Turkey and around the world. Served in a wrap or on a plate over rice, döner is one of the most iconic representatives of Turkish fast food culture.
12. Kokoreç – Istanbul & Izmir
Kokoreç, made by wrapping lamb intestines around a skewer and slowly cooking it over a wood fire, is richly seasoned with spices, finely chopped, and served in bread. As a bold street food, it is especially a favorite among its loyal fans during late-night hours.
13. Fried Liver (Ciğer Tava) – Edirne, Thrace
Thinly sliced, coated in flour, and fried until crispy in hot oil, ciğer tava (fried liver) is one of Edirne’s signature dishes. Served with dried peppers and onions, this flavor-packed street classic dates back to the Ottoman era. Visiting Edirne without tasting its liver is almost like not having seen the city at all.
14. Grilled Chicken Wings – All Over Turkey
Prepared by marinating chicken wings in a special spice blend and grilling them over charcoal or on a grill, this dish is an essential part of Turkey’s barbecue culture. Especially popular on summer evenings in picnic areas or on home balconies, it is typically served with roasted peppers and tomatoes.
15. Çiğ Köfte (Raw Meatballs) – Şanlıurfa, Southeastern Anatolia
Prepared with or without meat, çiğ köfte is made by kneading fine bulgur with a blend of spices. According to legend, this dish was created during a time when Prophet Abraham had no means to cook food before being thrown into the fire, hence it was prepared raw. Thus, it draws attention not only with its flavor but also with the story behind its origin.
16. Lahmacun – Şanlıurfa & Gaziantep, Southeastern Anatolia
A thin layer of dough is topped with a spicy minced meat mixture and baked to a crisp in a stone oven. Served with plenty of fresh greens and lemon, lahmacun is one of Southeastern Turkey’s practical yet impressive street foods. Though sometimes referred to as “Turkish pizza,” it has its own unique identity and cultural significance.
17. Stuffed Meatballs (İçli Köfte) – Hatay, Southeastern Anatolia
İçli köfte is made by filling a thin bulgur-based shell with a mixture of ground meat, onions, and walnuts. It can be served either boiled or fried. Known for its distinctive shape, this delicious walnut-filled delight holds a place of honor on guest tables. It is a beloved tradition in Hatay and Adana.
18. Albanian Liver (Arnavut Ciğeri) – Istanbul, Ottoman Cuisine
Diced lamb liver is coated in flour and fried, then served with fried potatoes, sumac-seasoned onions, and parsley. Influenced by Albanian culinary traditions during the Ottoman era, this dish made its way to Istanbul and eventually became one of the classics of Turkish cuisine. It is served warm or cold and is often enjoyed as a meze.
PASTRIES & SAVORY BAKED GOODS
19. Mantı – Kayseri, Central Anatolia
Mantı, a flavor that journeyed from Central Asia to Anatolia, is made by stuffing small dough parcels with minced meat, folding them like pouches, and boiling them in hot water. When served with garlic yogurt and a sizzling butter sauce, it appeals to both the eye and the palate. Kayseri-style mantı is known for the saying “forty pieces in a spoon,” symbolizing culinary mastery, and it traditionally served as a showcase of skill for young women of marriageable age.
Rose Mantı – Kayseri, Central Anatolia
This variation of mantı is made by rolling phyllo dough with a meat filling and shaping it into a rose before baking. It is especially popular in Kayseri and the Central Anatolia region. It is served with yogurt and a savory sauce.
20. Gözleme – All Across Anatolia
Gözleme, made by placing fillings such as cheese, potato, minced meat, or spinach inside thinly rolled dough and cooking it on a griddle (sac), is a staple of both village breakfasts and street stalls. As one of Anatolia’s traditional handmade delights, gözleme is like a morning surprise from mothers to their children.
21. Spinach Börek – Thrace & Marmara
Prepared by layering thin sheets of phyllo dough with spinach, cheese, and sometimes onions, this savory pastry is baked until golden and enjoyed at any meal—from breakfast to dinner. Among the wide variety of börek in Turkish cuisine, it is one of the most beloved vegetable-filled versions.
22. Erişte (Homemade Noodles) – Central Anatolia
Erişte, traditionally made by women at home by rolling out and cutting the dough by hand, is typically served with yogurt, walnuts, or butter. It is an important part of winter food preparations and holds even greater meaning when made collectively with family in a communal effort.
23. Baked Mücver (Vegetable Fritters) – Aegean Region
A lighter version of traditional mücver, baked mücver is made with zucchini, eggs, flour, fresh herbs, and cheese, reflecting the Aegean region’s approach to healthy living. Especially popular on summer evenings, it is typically served cold and pairs perfectly with yogurt.
24. Bazlama (Thick Flatbread) – Central Anatolia & Central Black Sea Region
Soft and thick flatbreads leavened with yeast are cooked on a griddle to make bazlama. Typically enjoyed with butter and cheese, it is a staple of rural breakfasts, and for many, the smell of bazlama evokes childhood memories.
Kete – Erzurum, Kars, Ardahan
A beloved staple of Eastern Anatolian cuisine, kete is a soft pastry filled with roasted flour or walnut-based stuffing. It is usually enjoyed at breakfast or during afternoon tea. Known for its filling nature, it is especially favored in cold regions. Different regional variations can be found in cities like Erzurum, Kars, and Ardahan.
Pide – Samsun, Tokat, Black Sea Region
Prepared with a long, thinly rolled dough topped with ingredients such as minced meat, cheese, or pastırma, then baked in a stone oven, pide is one of the most iconic flavors of bakery culture in the Black Sea and Central Anatolia regions. It can be made open-faced or closed, and its crispy edges and generous toppings appeal to all palates.
SOUPS & STEWS
25. Kuru Fasulye (Stewed White Beans) – Black Sea Region & Istanbul
One of the most essential home-cooked dishes on Turkish tables, kuru fasulye (stewed white beans) is slowly cooked over low heat with onions sautéed in butter and tomato paste. It is most commonly served with rice and is often referred to as the “national dish.” In fact, some kuru fasulye restaurants in Istanbul draw long lines, turning this humble meal into a culinary ritual.
26. Keşkek – Aegean, Central Anatolia, Eastern Anatolia
Made by slowly pounding and cooking wheat and meat together for hours, keşkek is an indispensable part of wedding and holiday feasts. In Anatolia, it is considered a symbol of abundance and represents communal dining and togetherness.
27. Ayran Aşı (Cold Yogurt Soup) – Eastern Anatolia
Prepared with yogurt, wheat, and mint, this refreshing soup is especially favored during the summer months. Unlike the similar yayla çorbası, it is traditionally consumed cold.
28. Yogurt Soup (Yayla Çorbası) – Eastern Anatolia & Black Sea Region
Made with yogurt, rice, flour, and mint, this healing soup is especially consumed during the winter months to ward off illness. Successfully cooking the boiled yogurt without curdling requires skill and patience. Behind its simple appearance lies both cultural and nutritional value.
29. Tripe Soup (İşkembe Çorbası) – Istanbul, Thrace
Prepared by boiling finely chopped tripe in water, and served with a topping of garlic vinegar and hot pepper sauce, this soup is a staple of late-night and early-morning meals. It was also featured in the Ottoman palace cuisine and is famously known as the dish that “saves the night.”
30. Kelle Paça Soup (Head and Trotter Soup) – Eastern Anatolia & Thrace
Made by boiling lamb head and trotters for many hours, this thick and hearty soup is especially consumed in winter for its medicinal qualities. Serving it with garlic vinegar and red pepper flakes has become a traditional practice. It is one of the most robust and time-honored soups in Anatolia.
31. Beyran Soup – Gaziantep, Southeastern Anatolia
Consumed as a morning soup, beyran is a thick and highly satisfying dish made with lamb, rice, garlic, and plenty of hot pepper. Known for relieving fatigue and boosting the immune system, it is a cherished morning ritual in Gaziantep cuisine. It is one of the rare delicacies for which people line up at restaurants at dawn.
32. Tutmaç Soup – Central Anatolia
With roots tracing back to Seljuk cuisine, tutmaç soup is made with noodles, green lentils, and yogurt. Known for its garlicky flavor and bold spices, it is especially favored in Anatolia during the winter months. Historically, it was served during military campaigns as an energizing soup.
33. Chicken Soup with Vermicelli (Şehriyeli Tavuk Çorbası) – All Over Turkey
Made with either orzo or thin vermicelli cooked in chicken broth, this soup is a go-to remedy especially during times of flu and colds. With its warm, comforting texture—like a mother’s touch—it offers a healing effect with every spoonful.
34. Kapuska – Of Rumelian Origin, Thrace & Central Anatolia
This hearty dish made with cabbage, ground meat, and rice is commonly found in the kitchens of those who migrated from the Balkans to Anatolia. Though often referred to as a “poor man’s dish,” with the right ingredients and care, it transforms into a delicious main course.
Analı Kızlı Soup – Adana, Southern Anatolia
Featuring large “mother” meatballs and tiny “daughter” ones resembling içli köfte, this soup is served in a yogurt or tomato-based broth. Native to Adana and its surroundings, it is both filling and symbolic—its name and structure are beloved for representing the family unit.
Yüksük Soup – Tarsus, Mersin, Mediterranean Region
Made with tiny dumplings, chickpeas, and a tomato-based broth, yüksük çorbası is one of the refined flavors of the Mediterranean. It is hearty enough to serve as both soup and main course. Also known as “dumpling soup,” it creates a refreshing sensation when served with lemon.
OLIVE OIL DISHES & MEZES
35. Stuffed Vine Leaves with Olive Oil – Aegean & Marmara Regions
Stuffed vine leaves, filled with a mixture of rice, spices, and currants, represent the light and refined cuisine of the Aegean region. Glazed with olive oil and lemon, this elegant mezze has been gracefully passed down from the Ottoman era to today.
Stuffed Cabbage – Black Sea Region, Thrace
Made by wrapping blanched cabbage leaves around a filling of rice or ground meat, this dish is a winter favorite. From the Black Sea to Thrace, it is prepared in many regional styles. Its tangy, spicy flavor is appetite-stimulating, and when served with yogurt, it becomes even more delightful.
Stuffed Peppers – Aegean & Marmara
This classic dish is made by filling thin-skinned bell peppers with a mixture of rice or ground meat. The olive oil version is served cold, while the meat-filled version is eaten hot. Enhanced with lemon and yogurt, it’s one of the most beloved stuffed dishes of summer.
Stuffed Intestines (Mumbar Dolması) – Mardin, Şırnak, Gaziantep
Prepared by cleaning and stuffing the sheep’s small intestine with a rice and spice mixture, mumbar dolması is a specialty in cities like Şırnak, Mardin, and Urfa. Due to its demanding preparation, it is usually made on special occasions. The richness of the spices and its unique texture make it unforgettable. Best enjoyed with a glass of ayran.
Stuffed Bread (Ekmek Dolması) – Uşak, Afyon, Inner Aegean
This regional dish involves hollowing out a round village-style bread and filling it with a pilaf made of minced meat or chicken, then baking it. It serves as both bread and main course. The crispy outside and soft inside create a special contrast, and it is served with a hearty and eye-catching presentation.
Stuffed Onion – Urfa, Diyarbakır
Made by carefully separating the layers of onion and filling them with a spiced ground meat mixture, this dish is common in Southeastern Anatolia. Its slightly sweet aroma distinguishes it from other dolma types. It is cooked in a tomato-based sauce, either in the oven or on the stovetop, and stands out for both its taste and its beautiful presentation.
36. Artichokes with Lamb – İzmir, Aegean Region
This elegant dish is made by filling fresh artichoke bottoms with lamb, carrots, and peas, then cooking them in olive oil. It’s a fine example of the Aegean region’s health-conscious and aesthetically rich cuisine. As artichokes begin to appear in markets during the spring, the dish also takes its place at the table.
37. Carrot Tarator with Olive Oil – Aegean & Mediterranean Regions
This mezze is made by sautéing grated carrots in olive oil and combining them with yogurt, garlic, and walnuts. With its light and refreshing taste, it is especially popular on summer tables. It stands as one of the simplest yet most impactful examples of the Aegean mezze tradition.
38. Zucchini Borani – Şanlıurfa & Eastern Anatolia
This light and healthy dish combines finely chopped zucchini with yogurt, garlic, and mint-infused oil, and is typically served cold, especially in the summer. The word borani comes from Old Persian and refers to vegetable dishes made with yogurt. Various regional versions of this dish can be found throughout Anatolia.
39. Cacık – All Over Turkey
Made with yogurt, grated cucumber, mint, and olive oil, cacık is like a cool breath on hot summer days. A side dish that has complemented meals since the Ottoman era, it stands as one of the most refreshing staples of Turkish cuisine.
40. Spicy Ezme – Southeastern Anatolia
Made with tomatoes, peppers, garlic, parsley, and pomegranate molasses, acılı ezme is an essential mezze served alongside kebabs. The version crafted by Antep masters presents the most refined form of spiciness. Though typically served in small dishes, its impact is powerful.
41. Menemen – Aegean Region
Menemen, made by cracking eggs over sautéed peppers and tomatoes in olive oil, is a breakfast staple in Turkey. Reflecting the simplicity and freshness of Aegean cuisine, it has also sparked one of the country’s most beloved culinary debates: “with onions or without?”
42. Kısır (Bulgur Salad) – Southeastern & Central Anatolia
Prepared by soaking fine bulgur in hot water and kneading it with tomato paste, lemon juice, pomegranate molasses, olive oil, and fresh herbs, kısır is both light and nutritious. It’s a classic companion to women’s gatherings, summer meals, and those in-between moments “before real hunger strikes.” Each region adds its own twist, but the common threads are: plenty of lemon and plenty of conversation. Sometimes it’s wrapped in lettuce, other times eaten without even needing a fork!
43. Lentil Balls (Mercimek Köftesi) – Adıyaman & Gaziantep
Boiled red lentils are kneaded with fine bulgur and colored with tomato paste. Squeeze some lemon, wrap it in fresh greens—it’s the star of casual gatherings and tea-time spreads.
44. Eggplant Salad (Roasted Eggplant Mezze) – All Over Turkey
Roasted eggplant is prepared with either yogurt or olive oil, and sometimes served with tahini or garlic. In the Aegean, the smoky aroma of roasted eggplant brings joy to every table.
45. Atom Mezze – İzmir & Aegean Region
A fiery blend of hot peppers and sizzling butter is poured over strained yogurt. It delights spice lovers and sets the table ablaze with its bold presentation!
46. Shepherd’s Salad (Çoban Salata) – All Over Turkey
This fresh salad, made with tomatoes, cucumbers, green peppers, onions, and parsley combined with olive oil and lemon, pairs beautifully with nearly every Turkish dish. Chopped “shepherd-style,” it offers a simple yet flavorful taste. It’s one of the most natural and classic side companions.
RICE DISHES & SIDES
47. Chicken Pilaf – Istanbul & All Over Turkey
This simple yet satisfying dish combines boiled chicken with buttery rice pilaf and is often encountered as a popular street food. Topped with chickpeas and served with pickles, it becomes a nostalgic street meal. In Istanbul, vendor stalls in places like Vefa and Eminönü still draw long lines.
48. Bulgur Pilaf with Tomatoes – Central & Eastern Anatolia
Prepared with tomatoes and onions sautéed in butter, bulgur pilaf is the perfect side dish to both meat-based and olive oil dishes. Its health benefits, affordability, and simplicity make it a staple of Anatolian tables. The version made in villages with the freshest tomatoes is especially unforgettable.
49. Anchovy Pilaf (Hamsili Pilav) – Black Sea Region
This special pilaf, made with anchovies—the symbol of the Black Sea—is enriched with currants and spices, then baked in the oven. The harmony of fish and rice is a cherished tradition for the people of the region.
50. Perde Pilaf – Siirt, Southeastern Anatolia
This elegant dish features a savory rice pilaf with chicken, almonds, and cinnamon, wrapped in a thin dough and baked to golden perfection. A staple of Southeastern Turkey’s wedding and special occasion feasts, it is rich in both appearance and flavor. When sliced open, the spilling rice symbolizes abundance and prosperity.
BREAKFAST DISHES & HOT APPETIZERS
51. Fried Eggs with Sucuk (Turkish Sausage) – All Over Turkey
A staple of Turkish breakfasts, sucuklu yumurta is made by frying slices of spicy Turkish sausage (sucuk) in a pan and then cracking eggs over them. It delivers rich flavor with minimal ingredients and stands as an iconic element of the traditional Turkish breakfast.
52. Çılbır – Balkan Origin, Ottoman Influence
Çılbır offers a simple yet sophisticated flavor, made by placing poached eggs over garlicky yogurt and drizzling them with melted butter infused with red pepper flakes. Favored especially for breakfast in Ottoman cuisine, this dish carries the culinary legacy of a historical journey from the Balkans to Anatolia.
53. Cheese-Filled Katmer – Southeastern Anatolia
Cheese-filled katmer is made by layering thin sheets of dough and filling them with white cheese and parsley, then cooking it on a griddle or in a pan. Especially in Southeastern Turkey, it’s a warm breakfast favorite. With its soft texture and light crispiness, it pairs well with both simple breakfasts and afternoon tea. Unlike the syrupy dessert version of katmer, this savory variety typically uses curd cheese or white cheese.
54. Kuymak / Mıhlama – Black Sea Region
Made with cornmeal, butter, and plenty of stretchy Trabzon cheese, this rich and gooey hot breakfast dish is a staple of Black Sea cuisine. Famous for the way the melted cheese stretches from spoon to plate, kuymak—also known locally as mıhlama—is especially popular at mountain breakfasts, traditionally served with warm cornbread.
55. Mücver (Fried Version) – Aegean & Marmara Regions
Made by frying a mixture of grated zucchini, eggs, flour, fresh mint, and dill in a pan until golden, these fritters—mücver—are typically served with yogurt. Especially popular on summer tables, they stand out as a light yet satisfying hot appetizer. Just as beloved as the baked version, they’re a crispy favorite for many!
DESSERTS
56. Baklava – Gaziantep, Southeastern Anatolia
Baklava, a masterpiece of dessert originating from the Ottoman palace kitchens and now beloved worldwide, is made by layering ultra-thin sheets of phyllo dough with generous amounts of Antep pistachios and soaking it in syrup. Each delicate layer is rolled out with care, making it the crown jewel of festive and special occasion tables. The version made in Gaziantep has even received a geographical indication certification.
57. Sütlaç (Rice Pudding) – Black Sea Region & All Over Turkey
This light dessert, made with rice, milk, and sugar and typically served with a sprinkle of cinnamon, can also be baked to form a caramelized top—known as fırın sütlaç (oven-baked rice pudding), especially beloved in the Black Sea region. A legacy of Ottoman cuisine, sütlaç sweetens the end of meals while offering a nostalgic sense of comfort.
58. Revani – Ottoman Cuisine, All Over Turkey
Made with semolina and soaked in syrup, revani is an ideal dessert for those who prefer lighter sweets. According to legend, it was created after an Ottoman victory and presented to the sultan, with its name derived from the word revân, meaning “victory” or “glory.” Today, it remains a popular choice during holidays and when hosting guests.
59. Künefe – Hatay
Made by placing unsalted künefe cheese between layers of shredded kadayıf pastry and cooking it in butter, künefe is then soaked in syrup and served hot. It is the signature dessert of Hatay.
60. Şekerpare – All Over Turkey
Sekerpare is a beloved traditional syrup-soaked dessert enjoyed across Turkey. Typically made from a dough of flour, semolina, butter, and eggs, the pastries are shaped into small rounds and baked until golden. Once out of the oven, they are drizzled with warm or hot sugar syrup, allowing them to soften and absorb flavor. Often topped with a hazelnut or almond, these treats have a slightly crisp exterior and a soft interior. Şekerpare is a staple of holiday feasts, gatherings, and afternoon tea tables. Due to its ease of preparation and long shelf life, it is also a popular homemade dessert.
61. Aşure (Noah’s Pudding) – All Over Anatolia
Made with ingredients like wheat, chickpeas, dried fruits, walnuts, and more, aşure is a dessert that symbolizes unity and abundance. Traditionally prepared during the month of Muharram, it is shared with neighbors as a gesture of goodwill.
62. Güllaç – Ottoman Cuisine
The quintessential dessert of Ramadan: starch-based pastry sheets soaked in rose water, layered with milk and walnuts. Güllaç offers a light and elegant flavor.
63. Semolina Halva (İrmik Helvası) – All Over Turkey
Made by roasting semolina in butter and adding milk or water along with sugar, this dessert is a staple of both mourning and celebratory tables in Turkey.
64. Flour Halva (Un Helvası) – Anatolia
A nostalgic dessert made by combining roasted flour, butter, and sugar. Some versions also include walnuts or pistachios for added richness.
65. Bread Pudding with Clotted Cream (Kaymaklı Ekmek Kadayıfı) – Afyon
Kaymaklı ekmek kadayıfı is one of Afyon’s most famous and traditional desserts. Made by soaking a special bread pudding in syrup and topping it generously with clotted cream (kaymak), it stands out for being both filling and flavorful. When prepared with buffalo cream, its taste is taken to another level, and thanks to Afyon’s renowned kaymak, this dessert’s fame extends well beyond the city. Typically served on special occasions and to guests, it can be enjoyed either warm or cold. With its rich syrup and velvety cream, Kaymaklı ekmek kadayıfı is among the most iconic desserts of Afyon cuisine.
66. Lokma Dessert (Lokma Tatlısı) – Aegean Region
Lokma tatlısı is one of the most traditional and beloved desserts of the Aegean Region. Especially popular in cities like Izmir, it is commonly served during special occasions, charity events, and as a beloved street food. Shaped into small, round dough balls made from yeasted dough, lokma is deep-fried until golden and then soaked in syrup before serving. Crispy on the outside and soft on the inside, it can be enjoyed either warm or cold. While traditionally served plain, modern versions now include toppings like chocolate, tahini, or hazelnut spread. Representing both the culinary and cultural heritage of the Aegean, lokma tatlısı is also seen as a symbol of sharing and solidarity.
67. Tel Kadayıf – Eastern Anatolia
Tel kadayıf is made by layering finely shredded dough with walnuts or pistachios, baking it until golden, and then soaking it in syrup. It is a traditional dessert especially popular during festive holidays.
68. Höşmerim – Balıkesir
Made with curd cheese, semolina, and sugar, höşmerim is not only a regional specialty but also a geographically registered product.
69. Pumpkin Dessert (Kabak Tatlısı) – Aegean & Marmara Regions
Peeled pumpkin slices are left to rest with granulated sugar, then cooked in their own juices and served topped with crushed walnuts. Kabak tatlısı is a light and natural dessert, especially popular during the winter months. In some regions, it is garnished with tahini for extra richness.
70. Kalburabastı – Central Anatolia
This syrup-soaked dessert gets its name from the ridged pattern pressed onto the dough using a sieve (kalbur). Filled with a walnut mixture and featuring a slightly crispy exterior, kalburabastı is a Turkish classic often served during holidays and to guests. Originating from Ottoman cuisine, it’s an ideal treat for those who appreciate traditional desserts.
BONUS
Mold-Ripened Cheese (Küflü Peynir) – Erzurum, Van
Produced in the high plateaus of Erzurum, küflü peynir (mold-ripened cheese) is aged in caves or specially prepared rooms, developing its characteristic blue-green mold. With its intense aroma and mildly salty taste, it’s a favorite among cheese lovers. Commonly served at breakfast or during tea time, its natural mold formation sets it apart from European blue cheeses.
Şırdan – Adana
One of the iconic flavors of Adana cuisine, şırdan is made by thoroughly cleaning the sheep’s large intestine and stuffing it with a seasoned filling. It is boiled or steamed and served with a generous sprinkle of red pepper flakes. Due to its appearance, it may require some courage to try—but once you do, it becomes a beloved obsession for its loyal fans. It’s typically served late at night, often drawing long queues on the streets.
Speaking as a Turk: This List Is No Coincidence—It’s Passion!
As a Turk, I can confidently say: you won’t find anyone more passionate or devoted than us when it comes to food. We Turks deeply love our cuisine and are closely tied to it. For us, food isn’t just a necessity; it’s memory, identity, love. I started writing this with just 20 items in mind, but then I thought, “I have to include that one too… I can’t leave this out…” and suddenly, the list grew to 70! Without even realizing it, I ended up creating a mini encyclopedia of Turkish cuisine. And honestly, I think it turned out even better this way. If this article made you even a little hungry—or a little curious—then I’ve done my job. For now, I’ll leave the rest to the table, and wish you a hearty afiyet olsun! 🇹🇷❤️