Turkish Dishes

Ottoman-Inspired Main Dishes

Lamb Mutancana

Edirne’s historical dish is one of the Turkish Ottoman foods and a shining example of traditional Turkish dishes. The main ingredients that make the meal sweet and savoury at the same time are dried fruits.

The traditional version doesn’t include freekeh but incorporates shallots, honey, and sumac, a red spice also widely used in the Kurdish, Arab, Lebanese, and Armenian cuisines.

At the Neolokal Restaurant in Istanbul, a proud recipient of one Michelin Star and Green Star, the lamb’s neck and tenderloin are slowly cooked. Dried fruits and freekeh are added later during the boiling process.

Hünkâr Beğendi

The Turkish hünkâr beğendi means "the sultan liked it", which is a clue to a popular meal at the palace. The combination of grilled lamb cubes and roasted eggplant puree, seasoned and enriched with bechamel sauce, will instantly whet one's gastronomic appetite. The regal heritage makes it a highlight among Turkish dishes.

To get a taste of Sultan’s Delight, reserve a place at the Konyali restaurant of the Topkapı Palace (Topkapı Sarayı). It is not the Michelin-listed restaurant, but the one worth a visit.

Pilav Üstü Incik

Rice is a serious business in Turkey, and pilav üstü incik (shanks over rice) proves just how satisfying it can get. This hearty Ottoman classic pairs tender, oven-roasted lamb shanks with buttery rice pilaf, soaking up all the juices and spices in one heap.

At Tavacı Recep Usta in Izmir – a Bib Gourmand favourite – this Turkish dish gets a bold finish with green peppers and tomatoes.

Turkish Street Food and Snacks

Balık Ekmek

Grabbing a sandwich is a quick way to enjoy breakfast or lunch on the go. And in Turkey, few options are more iconic than balık ekmek. This street snack is grilled or fried fish tucked between two slices of fresh bread, often layered with tomatoes, onions, lettuce, or cabbage.

Its roots trace back to the mid-19th century when fishermen on the Bosphorus began selling simple fish sandwiches straight from their boats.

The humble fish sandwich, now a gourmet staple in modern Turkish dishes, gets the gourmet treatment at Balıkçı Kahraman, a Michelin-recommended establishment in Istanbul.

Simit

If Istanbul had a heartbeat, it might sound like the crunch of a freshly baked simit. The sesame-crusted bread ring is Turkey’s answer to the bagel – only lighter, crispier, and sold on nearly every corner. Street vendors carry them in baskets atop their heads or wheel them through crowded avenues.

It’s quite impressive that simit has a history of over 500 years. It's believed that it was the first part of the palace cuisine during the reign of Sultan Suleyman the Magnificent. Later, it moved to the streets of Istanbul. The first mention and description of simit appear in the 16th-century historical annals of Ottoman explorer Evliya Çelebi.

Simit is rarely featured as a stand-alone dish in Michelin-starred restaurants. Nevertheless, it may appear as part of a bread selection on refined menus – a nod to its place among enduring Turkish dishes.

Hazelnut Lahmacun

It might sound like a sweet treat, but hazelnut lahmacun has nothing to do with nuts. This "Turkish pizza" from Mersin gets its name from its small, round shape – roughly the size of a hazelnut – not its ingredients.

Topped with a mix of minced meat, onion, tomato, pepper, and spices, this crisp street food is a local delight for good reason. At Beynel in Bodrum, a Bib Gourmand eatery renowned for its kebab-style dishes, this regional star of southern Turkish dishes is served straight from the oven.

Börek

Crispy and golden börek (or burek across the Balkans) is a flaky pie filled with anything from cheese and herbs to minced meat or spinach. Its origins are debated, but there’s evidence that börek was already beloved by Central Asian Turks long before the rise of the Ottoman Empire.

One of the earliest recorded bakers of a round börek pastry was Mehmet Oğlu, a Turk from Istanbul who introduced it to the Serbian town of Niš in 1495.

In Izmir, the Bib Gourmand-listed Ayşa Boşnak Börekçisi brings to the table some of the country's finest versions, including the spiralled Boşnak böreği (Bosnian pie).

Soups and Starters

Mercimek Çorbası

Istanbul’s Deraliye Terrace, noted in the Michelin Guide, exemplifies the reinterpretations of Ottoman and Anatolian culinary traditions. Alongside intricate Turkish dishes, the venue offers classics such as mercimek çorbası, a traditional red lentil soup.

It is the most ordered soup in Turkey. This rich and creamy texture, made with red lentils, onions, carrots, and spices, is a staple across the entire Eastern Mediterranean and is also integral to the culinary cultures of Greece, Egypt, and Cyprus.

İşkembe Çorbası

While Americans might swear by chicken noodle soup and Scots turn to fizzy Irn-Bru, Turks have long cherished işkembe çorbası (tripe soup). It's a slow-simmered soup from a cow or lamb stomach. Praised for its nourishing qualities, this traditional dish is packed with collagen and protein, making it a comfort food that has been cherished across generations.

As one of the most unique Turkish dishes, it dominates across the Balkans, known as şkembe chorba in Bulgaria and North Macedonia.

SADE Beş Denizler in Istanbul, a Bib Gourmand-awarded restaurant, invites guests to indulge in işkembe, seasoned with a splash of garlic and vinegar.

Çerkez Tavuğu

This speciality of the Circassian chicken in the walnut sauce became a hit with the Ottoman sultans. The cook first boils chicken breasts or thighs until they are ready. Then, they remove them to cool off and shred them into small stripes. Incorporated ingredients – crushed walnuts, shredded chicken, pieces of bread pre-soaked in broth, garlic, salt, and paprika – form a thick base veiled with parsley.

A similar dish is present in Georgian cuisine, but it doesn’t use bread. Try çerkez tavuğu at the aforementioned spot - SADE Beş Denizler.

What to Eat in Turkey as a Vegetarian?

Kabak Çiçeği Dolması

Kabak çiçeği dolması, in Turkish, translates to "stuffed zucchini flowers". This traditional Mediterranean and Aegean side dish is prominent in the Ayvalık region and around Izmir. It is a staple meal for locals during a zucchini flower season – primarily summer.

Kabak çiçeği dolması is considered a dish cooked in olive oil. In Turkey, there is a special category for such recipes called zeytinyağlı (literally, “with olive oil”). They are made by stuffing zucchini flowers with rice, onions, tomatoes, and parsley.

In addition to some tempting items, gourmands will find kabak çiçeği dolması on the menu of Bodrum's lauded Maçakızı.

Mücver

Mücver is a vegetarian delight, especially in the Aegean and the Mediterranean.

The chef rubs chopped zucchini to remove its bitterness, mixes it with flour and eggs, and fries it on the pan. The bite-sized fritters can also be paired with walnuts, garlic, yoghurt, and lemon juice.

Travellers to Izmir should note Michelin’s One Star pick, OD Urla, which serves some of the best zucchini pancakes, among other dishes. It also boasts a Green Star distinction.

Yaprak Dolma

Coming to this point, it isn’t hard to notice that Turks love stuffed items, which is why they hold iconic status in Turkish dishes. This time, dolma ("something stuffed") are grape leaves. Like stuffed zucchini, they have a vegetarian filling comprising rice, tomatoes, onion, garlic, parsley, and olive oil.

The term yaprak sarması is interchangeably used with yaprak dolma. “Sarması” translates as “wrapped” or “rolled”.

A teaspoon of the vegetable mixture is placed near the stem end, folded in and rolled up tightly into a small cigar shape.

For the delicious yaprak dolma, make your way to Asma Yapragi in Izmir, acknowledged with a Bib Gourmand status and Green Star.

Rahibe Köftesi

Rahibe köftesi translates as "a nun's meatballs". Nobody knows why "nun meatballs" are called that, but perhaps it is because they don't contain any meat.

At Neolokal, the meatballs are made with bulgur, sauteed spinach, and “Izmir Tulum” cheese.

Peynirli Mantı

What was the first ravioli or manti? Interestingly, the two showcase striking resemblance. We don't know whether these small stuffed pasta doughs were influenced by one culture or developed independently. But what we know about manti is that most scholars agree the Turkic and Mongol peoples brought the recipe to Anatolia and Central Asia through the Silk Road.

Cheese-filled or peynirli mantı are beloved among Turks. The Turkish Kayseri mantı is first boiled and then finished with yoghurt and chilli flake accents. Unlike ravioli, which usually utilises cheese, Turkish mantı can also be stuffed with spiced minced meat.

Tourists can have a mouthwatering manti experience with various Turkish dishes at one-starred Michelin restaurants in Bodrum – Kitchen by Osman Sezener and Maçakızı.

Turkish Kebabs and Meat Specialties

İçli Köfte

In Turkish cuisine, stuffed meatballs – or içli köfte – come in numerous varieties, each carrying a distinctive regional heritage, such as Adana and Şanlıurfa meatballs.

Originally from Levantine cuisine, this dish is also known as kibbeh or kubba in Arabic in some regions outside Turkey.

Içli köfte typically uses ground beef or lamb mixed with onions, parsley, black pepper, salt, and bulgur to form a shell that covers round balls. So, it is no coincidence that the word kibbeh gained the meaning of "a covering" (kababa in Aramaic). Boiled meatballs are often accompanied by melted butter or tomato sauce, while fried meatballs are balanced by ayran.

The top-rated restaurants in Izmir, such as OD Urla, will surely delight their guests with beautifully plated versions of this national Turkish dish that taste irresistibly good.

Chicken Kadınbudu Köfte

Legend has it that there was a man who disliked meatballs, and his wife tried to make him like them. One day, she made rice meatballs, which he finally liked and exclaimed: "This is a woman's meatballs"! Over time, the word "woman" was replaced with "woman's thigh" – kadınbudu. However, the most common story is that the shape of köfte resembles a woman's thigh, and that's why it was given this name.

Kadınbudu köfte contains minced meat, rice, onion, egg, and spices, coated in breadcrumbs and fried. Istanbul’s Neolokal offers an innovative rendition of this dish, accompanied by savoury chicken jus. A vegan variation is also available.

Ali Nazik Kebab

The town of Gaziantep is home to Ali Nazik kebab, a creamy blend of grilled eggplant and yoghurt crowned with tender lamb.

Customarily consumed during Ramadan, its name combines Ali, said to be the person behind the recipe, and nazik, the Turkish word for “gentle”. According to legend, Ali's gentle hand crafted this dish. In a region where antep means delectable food and generous hosts, it’s no surprise that Turkish dishes like this shine.

The kebab menu of the Michelin-recommended Khorasani in Istanbul will please meat enthusiasts with the juicy Ali nazik kebab.

İskender Kebap

Also dubbed the King of Turkish kebabs, it's made from grilled lamb with hot tomato sauce placed on pita bread and evenly balanced with butter and yoghurt. The dish is widespread across the entire of Turkey.

The Iskender kebab was invented and popularised by Iskander Efendi, a Bursa resident in the late 19th-century Ottoman Empire, whose descendants still operate the restaurant in the city.

At Khorasani, guests can order the Iskender kebab as a main dish, along with crisp vegetables. But there are more to try.

Turkish Desserts and Sherbets

Kabak Tatlısı

Those with a sweet tooth looking for recipes made from natural ingredients will appreciate a pumpkin dessert, kabak tatlısı in Turkish.

The people of Hatay know that the best pumpkin dessert is made by resting pumpkin pieces in lime water for a day and then boiling them in syrup. Aydin, Antalya, and Adapazarı also have their varieties. And each is registered with the Turkish Patent and Trademark Office.

Kabak tatlısı can be enjoyed with crushed walnuts, hazelnuts, almonds, or coconut chips. Neolokal chefs reimagine this traditional sweet with sesame croquant, double-roasted tahini, and egg-free meringue.

Baklava

This syrup-soaked, multi-layered pastry filled with ground nuts has been a famed Turkish delicacy since at least the 11th century. Mostly recognised as a diamond-cut dessert gleaming upon large round trays, it appears in many regional forms in Turkey.

In Gaziantep, Şanlıurfa, and Adana, baklava is a precious tradition passed down through generations. Gaziantep is renowned for producing pistachio-laden baklava, earning it a spot on the UNESCO list of Creative Cities of Gastronomy.

Many Turkish women continue the tradition of preparing baklava at home. Yet specialised bakeries and sweet shops also keep secret recipes to ensure the dessert remains a national treasure. Even high-end dining embraces its appeal: at Gallada, a Michelin Guide-listed eatery located in Istanbul’s The Peninsula Hotel, diners are treated to a sophisticated expression of baklava. Although this recognition is for its culinary heritage, not specifically for baklava alone.

Demirhindi Şerbeti

It’s hard to imagine the Ottoman palace kitchen without sherbet. After a hearty meal, such as lamb mutancana, this sweet is the perfect, refreshing juice. It was once a famous non-alcoholic beverage, but it is now primarily served during the month of Ramadan.

The people of Istanbul call the tamarind juice demirhindi şerbeti. The Bib Gourmand-honoured establishment in Istanbul, SADE Beş Denizler, has this drink on its menu. It is made from tamarind pods, lemon, sugar, and water. Some may contain cinnamon and ginger. A Turkish brand, Sultan Ahmad, sells bottled sherbets through its site.

Another sherbet drink with historical roots is sorrel şerbeti. It can be sampled at the above-mentioned Neolokal venue.

Seafood and Aegean Dishes

Levrek Marine

A seaside or yachting holiday in Turkey isn’t complete without fresh-caught fish – often baked, grilled, or steamed to perfection. But for something a little different, try levrek marine, a marinated sea bass dish.

At Mori, a Michelin-recommended diner tucked inside the Yacht Classic Hotel in Fethiye, delicate slices of raw sea bass are cured in citrus and topped with seasonal fruits.

Stewed Artichokes

The landscape of Turkish dishes involves a diverse variety of artichoke dishes, thanks to the numerous species cultivated across the country. Large bayrampaşa artichokes are grown in the Marmara region, while the Aegean and Mediterranean regions remain the heartland of artichoke farming. The town of Urla in Izmir Province even hosts an annual Artichoke Festival each April, celebrating the vegetable’s local significance.

According to the legend, a mortal girl named Cynara was transformed into a goddess by Zeus to live with him on Mount Olympus. But when she fled back to her earthly home, the enraged god turned her into an artichoke.

Wondering where to taste the best version? Head to Agora Pansiyon in Milas, Mugla Province, a Michelin Green Star winner, where stewed artichokes are prepared using ingredients from the garden or local farms. Surrounded by lush greenery, Lake Bafa, and ancient ruins, this charming lodging feels more like a grandmother’s home. The owner, Mr. Mithat, welcomes guests with kindness, and his mother's hands lovingly make every dish.

Karides Güveç

Karides Güveç (shrimp casserole) is a sizzling appetiser that arrives bubbling in traditional earthenware. The dish includes tomatoes, garlic, onions, peppers, and mushrooms on request.

Mezra Yalikvak, a Michelin Green Star holder in Bodrum, displays to clients a luxury dish under the name Iskenderum Jumbo Shrimp. “Jumbo” refers to Marsupenaeus japonicus, the largest species of prawns caught in the Gulf of İskenderun (İskenderun Körfezi) on the eastern Mediterranean Sea. The name might be associated with the size of the shrimp (contrary to small shrimps).