Turkish cuisine offers a colorful blend of Mediterranean and Middle Eastern flavors that can bring excitement to your dinner table. From savory kebabs to delicious vegetable dishes, Turkish food combines fresh produce, wholesome grains, and aromatic spices into unforgettable meals.
Many traditional Turkish dishes follow Mediterranean diet principles, featuring seasonal vegetables, legumes, and olive oil. Whether you’re looking for hearty main courses like patlıcan kebabı or vibrant sides like Turkish green beans, these 21 recipes will introduce you to the tantalizing world of Turkish cooking.
1. Iskender Kebab
Iskender Kebab is a famous Turkish dish that combines thinly sliced meat with rich flavors. It features meat (traditionally lamb or beef, though chicken is also used) placed over pieces of toasted pide bread.
Cooks generously coat the dish with a warm tomato sauce and melted butter. Yogurt sits alongside, creating a perfect balance of flavors.
To make it at home, prepare the meat, make a simple tomato sauce with garlic, and toast pide bread. Layer everything properly—bread first, then meat, followed by the tomato sauce.
Garnish with grilled tomatoes and peppers for an authentic touch.
2. Mercimek Çorbası (Red Lentil Soup)
Mercimek Çorbası is one of Turkey’s most beloved soups, known for its velvety texture and comforting qualities. This nutritious soup combines red lentils with vegetables and spices for a flavorful meal.
You’ll need simple ingredients like red lentils, onions, carrots, potatoes, and garlic. Some recipes also include a small amount of rice to enhance the texture.
Sauté vegetables, add lentils and water, and let everything simmer until soft. Blend the soup until smooth before serving.
3. Kısır (Turkish Bulgur Salad)
Kısır is a delicious Turkish bulgur wheat salad that’s both easy to make and full of flavor. You can prepare this dish in less than 10 minutes, making it perfect for busy weeknights.
Soak bulgur wheat in hot water for about 10 minutes until it absorbs the liquid. The salad features finely chopped herbs like parsley and mint, along with spring onions.
Olive oil and tomato paste give Kısır its distinctive flavor. Chop the herbs very finely until they’re smaller than the bulgur pieces.
This salad works great as a side dish or light meal.
4. Imam Bayıldı (Stuffed Eggplant)
Imam Bayıldı, meaning “the imam fainted,” is a delicious Turkish dish made with eggplant. This simple yet flavorful meal features eggplants stuffed with a savory mixture of onions, tomatoes, and garlic.
Slice the eggplants and fill them with a combination of sautéed vegetables, herbs, and olive oil. Bake the ingredients together until the eggplant becomes tender.
Serve Imam Bayıldı hot or at room temperature as a main dish or side.
5. Lahmacun (Turkish Pizza)
Lahmacun is a crispy, thin Turkish flatbread topped with a flavorful mixture of minced meat, vegetables, and spices. Unlike Italian pizza, it uses unleavened dough that bakes to a delightful crispness.
The topping typically consists of lamb or beef mixed with tomatoes, bell peppers, onions, garlic, and fresh herbs. These ingredients blend together to create a complex, savory flavor profile.
Squeeze fresh lemon juice over the top and add fresh mint leaves. Roll it up and eat it by hand for a traditional experience.
This dish makes a perfect appetizer or light meal.
6. Çılbır (Turkish Poached Eggs with Yogurt)
Çılbır is a delicious Turkish breakfast dish featuring perfectly poached eggs served over garlicky yogurt. This simple yet flavorful meal has been enjoyed in Turkey for centuries.
Prepare a base of strained yogurt mixed with freshly crushed garlic, salt, and pepper. The yogurt provides a creamy, tangy foundation for the dish.
Gently poach the eggs until the whites are set but the yolks remain runny. Place the warm eggs on top of the cool yogurt.
Finish with a drizzle of spiced butter or olive oil, often infused with paprika or red pepper flakes.
7. Adana Kebab
Adana kebab is a famous Turkish dish made from ground lamb meat. It’s named after the city of Adana in Turkey.
Season the meat with red chili peppers, sumac, and other spices. Traditionally, knead the meat with onions, garlic, and parsley.
Shape the meat onto metal skewers and grill it over charcoal for the most authentic taste. You can also cook it in a hot oven.
Serve Adana kebab with flatbread, sliced onions, tomatoes, and a yogurt sauce.
8. Börek (Stuffed Pastry)
Börek is a popular Turkish pastry made with thin layers of dough filled with various ingredients. The most common fillings include cheese, spinach, or a mixture of both.
You can find this versatile dish in many forms throughout Turkey. Some varieties include sigara böreği (cigarette-shaped rolls) which take only about 15 minutes to prepare.
The pastry typically uses a white cheese like feta mixed with herbs such as parsley for flavor. Börek stands out for its crispy exterior and soft, flavorful filling.
Make börek ahead of time and freeze it for later use.
9. Muhammara (Roasted Red Pepper Dip)
Muhammara is a delicious Middle Eastern dip that has become popular in Turkish cuisine. This flavorful spread combines roasted red peppers with toasted walnuts for a creamy, nutty texture.
The dip includes pomegranate molasses, which adds a tangy sweetness. Mediterranean spices bring warmth and depth to the dish.
Prepare muhammara in just about 15 minutes. It pairs perfectly with warm pita bread, grilled meats, or as part of a mezze platter.
Try serving it at your next gathering for a delicious conversation starter.
10. Ezogelin Soup
Ezogelin Soup (Ezogelin Çorbası) is a hearty Turkish dish made with red lentils and bulgur. This warming soup has an interesting backstory, named after a beautiful woman named Ezo who lived between two wars when food was scarce.
The soup is flavored with tomato and red pepper pastes, giving it a distinctive taste that’s popular in Gaziantep cuisine. Enhance the flavor with a squeeze of lemon juice before serving.
Prepare it easily at home with simple ingredients like red lentils, rice, bulgur, and Turkish spices.
11. Chicken Shawarma Bowl
Chicken Shawarma Bowls offer a delicious way to enjoy this Middle Eastern classic. The dish features marinated chicken cooked with aromatic spices like garlic, onion powder, and parsley.
Serve the flavorful chicken over yellow rice and add fresh toppings. Popular additions include pickled cucumbers, onions, tomatoes, and lettuce.
Drizzle garlic sauce over the bowl to tie everything together. Marinate your chicken in a mixture of yogurt, olive oil, lemon juice, and spices for the best results.
Chicken thighs work particularly well, though breast meat is a leaner option.
12. Piyaz (White Bean Salad)
Piyaz is a refreshing Turkish salad that you can make in just 10-15 minutes. This simple dish features cannellini beans (white beans) as its main ingredient.
Combine the beans with red onions, tomatoes, and fresh herbs like parsley. The dressing uses a tangy mix of lemon juice, red wine vinegar, and sumac.
Soak the sliced onions in water first to reduce their sharpness. This protein-rich salad serves as both a side dish and a light meal.
13. Saksuka (Eggplant and Vegetable Stew)
This beloved Turkish vegetarian dish features fried eggplant, peppers, and zucchini mixed with a flavorful tomato sauce. Unlike many stews, you serve şakşuka at room temperature rather than hot.
Fry the vegetables in olive oil until they’re golden and tender. Combine them with a sauce made from tomatoes, onions, and a blend of Mediterranean herbs and spices.
Şakşuka makes a perfect meze (appetizer) but can also be enjoyed as a main dish with some crusty bread to soak up the rich sauce.
14. Köfte (Turkish Meatballs)
Köfte, Turkish-style meatballs, are a staple in Turkish cuisine that you’ll find both at home and in restaurants. These flavorful meatballs are typically made with ground beef or a mixture of beef and lamb for extra flavor.
Mix the meat with grated onion, parsley, stale bread, egg, and seasonings like cumin, mint, salt, and pepper. This combination creates a juicy and aromatic meatball.
Pan-fry köfte until golden or grill them for a smoky flavor. Some variations like Izmir köfte feature the meatballs baked with potatoes, peppers, and tomato sauce.
Serve köfte with rice, salad, or fresh bread.
15. Islak Hamburger (Wet Burger)
Islak Hamburger, meaning “wet burger” in Turkish, is a unique street food from Istanbul. These small, moist burgers are soaked in a garlicky tomato sauce that gives them their signature wet texture.
Prepare beef patties mixed with garlic and parsley. Create a buttery tomato sauce with more garlic to coat the burgers.
After cooking the patties, place them in soft buns and drench everything in the sauce. Steam or briefly bake the burgers to help the sauce soak in.
These juicy sliders are especially popular as late-night food in Istanbul. The soggy texture creates a deliciously unique burger experience.
16. Gözleme (Stuffed Flatbread)
Gözleme is a beloved Turkish street food that features thin dough filled with various tasty ingredients. Cooks typically prepare this popular flatbread quickly on a hot griddle until it turns golden and crispy.
You can enjoy gözleme with several filling options. Popular choices include spinach and feta, spicy lamb or beef, cheese and herbs, or potato and cheese.
The spinach and feta version often includes onions and a hint of red pepper for extra flavor. This flatbread makes a delicious breakfast option in Turkey but also works well as a snack or light meal.
You can easily make gözleme at home with simple ingredients for an authentic taste of Turkish cuisine.
17. Menemen (Turkish Scrambled Eggs)
Menemen is a delicious Turkish breakfast dish featuring soft scrambled eggs cooked with tomatoes, peppers, and onions. This simple one-pan meal comes together in just 20 minutes or less.
To make menemen, sauté peppers and onions until soft, then add tomatoes and seasonings to create a flavorful base. After the vegetables cook down, add beaten eggs and gently scramble them until just set.
Serve this comforting dish straight from the pan with some crusty bread for dipping.
18. Baklava
Baklava is a sweet Turkish dessert made with layers of flaky phyllo dough, nuts, and sweet syrup. Traditional Turkish baklava often uses pistachios, though walnuts can also work well.
To make baklava at home, gather cold water, sugar, lemon juice, and plenty of nuts for the filling. Pour the syrup over the baked pastry to create that signature sweet flavor.
Work carefully with the thin phyllo dough to ensure it gets crispy while baking. Each piece delivers the perfect balance of crunch, sweetness, and nutty flavor.
19. Turkish Rice with Vermicelli
Turkish Rice with Vermicelli (Şehriyeli Pilav) is a staple in Turkish cuisine. This dish combines long-grain rice with thin vermicelli pasta for added texture and flavor.
To make this dish, use rice, vermicelli pasta, butter, water, and salt. First, toast the pasta in butter until golden, which gives the dish its signature nutty flavor.
Add the rice to the toasted vermicelli, pour in hot water, and cook until all liquid is absorbed. This versatile side dish pairs perfectly with Turkish meat dishes and stews.
20. Fırın Sütlaç (Baked Rice Pudding)
Fırın Sütlaç is a beloved Turkish dessert that combines creamy rice pudding with a caramelized top. You need just a few basic ingredients: milk, rice, sugar, and cornstarch.
First, cook rice until soft, then combine it with milk and sugar on the stovetop until thick and creamy. Transfer the mixture to clay dishes or ramekins.
Bake the pudding until the top caramelizes, creating a distinctive roasted flavor.
21. Midye Dolma (Stuffed Mussels)
Midye Dolma is a popular Turkish street food featuring mussels stuffed with aromatic rice, herbs, and spices. These plump orange mussels are a national favorite along Turkey’s coastline.
To make Midye Dolma at home, use fresh mussels and a flavorful rice mixture. Season the rice with herbs and spices to create a delicious filling for each mussel.
Some versions include a tarator sauce, which adds extra flavor to this seafood treat. Serve these stuffed mussels as an appetizer or snack.
Essential Ingredients in Turkish Cuisine
Turkish cuisine relies on a handful of key ingredients that create its distinctive flavors. These building blocks give Turkish dishes their characteristic taste and aroma.
Spices and Herbs
Turkish cooking uses a variety of spices and herbs that add depth to dishes. Red pepper flakes (pul biber) appear in many recipes, providing a moderate heat level without overwhelming other flavors.
Sumac, a tangy, burgundy-colored spice, adds a lemony tartness to salads and meat dishes. Mint and parsley are essential fresh herbs in Turkish cooking.
Cooks use these herbs generously, not just as garnishes but as main ingredients in dishes like cacık (yogurt dip) and tabbouleh. Garlic and onion form the savory foundation of many Turkish recipes.
They appear in everything from eggplant dishes to hearty stews. For sweet dishes, cinnamon and cardamom are common, especially in desserts and Turkish coffee.
A pinch of these warming spices transforms ordinary dishes into something special.
Staple Proteins and Grains
Legumes play a crucial role in Turkish cuisine. Chickpeas appear in hummus and many soups, while red lentils make the base for hearty çorba (soup).
White beans often star in olive oil-based dishes. Lamb is the traditional protein in Turkish cooking, used in köfte (meatballs), kebabs, and stews.
Beef has become more common in modern recipes as an alternative. Bulgur wheat serves as an important grain, forming the base of dishes like pilaf and tabbouleh.
It’s a more common staple than rice in many regions. Yogurt deserves special mention as both protein source and condiment.
Turks use it in everything from sauces to drinks (ayran) and even as a topping for meat dishes.
Cooking Techniques Unique to Turkey
Turkish cuisine relies on special cooking methods that develop deep flavors and unique textures. These techniques have been refined over centuries and contribute significantly to the distinctive taste of authentic Turkish dishes.
Slow Cooking and Simmering
Turkish cooks excel at slow cooking methods that allow flavors to develop fully. Güveç refers to both a cooking vessel and the stews made in it.
These clay pots distribute heat evenly, creating tender meat and vegetable dishes with concentrated flavors. Tencere-style cooking involves simmering ingredients in copper or cast iron pots over low heat.
This technique is essential for dishes like etli güveç (meat stew), where time transforms simple ingredients into complex flavor profiles. Many Turkish soups and stews cook for hours, sometimes overnight at barely-bubbling temperatures.
This slow approach allows spices like cumin, paprika, and mint to fully infuse the dish. Turkish cooks often use a technique called “kısık ateş” (low flame cooking), where dishes simmer gently until ingredients meld together perfectly.
Baking and Grilling Methods
Tandır cooking uses clay ovens partially buried in the ground. Meat, typically lamb, hangs vertically and slowly roasts in these ovens.
This method creates incredibly tender meat with a distinctive smoky flavor. Turkish mangal (charcoal grilling) uses specific hardwood charcoals.
Cooks control heat through elevation during mangal grilling. Şiş kebab gets its signature taste from this technique and from marinades containing yogurt and olive oil.
Sac is a convex metal griddle placed over fire for cooking flatbreads and thin-sliced meats. The dual-heat approach—direct heat below and ambient heat above—creates a unique texture in dishes like sac kavurma.
Stone oven baking is fundamental for Turkish breads like pide and simit. The stone’s thermal mass creates the perfect environment for developing chewy interiors and crisp crusts.
