10 Food You Have to Try in Turkey

Published by Kingsman on 31st July, 2020

Turkey might be known for its luxurious hotels, warm climate and rich history but also Turkish cuisine is very diverse and world renowned.

 

 

1MANTI  (TURKISH RAVIOLI)

These small handmade dumplings may look like ravioli, but they taste like Turkey, and that is a good thing! This ground beef or lamb-filled pasta topped with a creamy yogurt sauce is a favorite winter dish. People often add red pepper flakes and olive oil to make it even richer. If you get the chance to taste it at a place where it is homemade, go for it. We’ve never met anyone who didn’t like it.

 

2DOLMA  

Dolma is often used to refer to stuffed vine leaves, but encompasses any stuffed vegetable. Vine leaves are popular in Turkey, but so are stuffed peppers, courgettes, and aubergine.

 

3DÖNER KEBAB

A Turkish classic that has also become a bit of a national dish in Germany, döner kebap comes in many forms including dürüm (döner wrapped in lavaş bread) and iskender kebap (döner on a bed of pide bread with yogurt, tomato sauce, and butter).

4LAHMACUN

Often wrongfully referred to as a ‘Turkish pizza’, lahmacun has nothing to do with the Italian classic. A thin and crispy round of dough is topped with minced seasoned meat, which is complimented with a squeeze of lemon and parsley before it’s rolled up and ready to eat.

 

5MEZE

When dining out in Turkey, it is virtually impossible not to have mezze. It’s the perfect way to familiarize yourself with the diverse Anatolian and the Mediterranean kitchen. Classic mezze’s are composed of small portions of dishes of your choice, usually served before your meal, accompanied by some drinks. Popular choices are yaprak sarma (rice-filled wine leaves), hummus, pide bread, pickled beets, and several eggplant dishes. Beware though, Turkish mezze is so delicious, you may realize you’ve eaten so much that you are unable to finish your main course.

6KUZU TANDIR

An ancient dish that was made by cooking lamb in a tandır (a clay oven in the ground), nowadays kuzu tandır is still made traditionally from extremely tender meat and served with iç pilav (rice with nuts, diced liver and currants).

 

 

 

7KUNEFE

Kunefe is warm, crispy, sweet, cheesy, syrupy, doughy, and a little savory from the crumbled pistachio nuts sprinkled on top. It is best consumed right out of the oven when the kadayif cheese is still hot and stringy. This delightful Turkish dessert resembles a cheese tart but instead of a pastry base, it has shredded dough protecting the gooey cheese inside. 

8ADANA KEBAB

Traditional Adana Kebab is made from young male lamb, carefully minced and mixed with tail fat and red peppers. The addition of tail fat guarantees that the meat doesn’t dry up as it cooks; the red peppers, on the other hand, lend a welcome kick to the kebab. Have your yogurt shake ready to cool off your tongue!

 

9BAKLAVA

This traditional dessert dates back to Ottoman times and is served either hot or cold. It is a rich dessert composed of layers of filo and chopped nuts, held together with honey or sugar syrup. Make sure to try a few different kinds to determine which one is your favorite version of this scrumptious dessert.

 
 
 

10HUNKAR BEGENDI

Hünkar Begendi is a wonderful dish for meat lowers. Soft marinated chunks of lamb are served on top of a bed pureed eggplant, butter and melted cheese. The dish is often nicknamed ‘’Sultan’s Delight’’ It was a Royal favourite during the Ottoman Empire.

 

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