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Turkish Recipes

40 recipes

Turkish cooking grew out of the Ottoman palace kitchen, Central Asian nomadic traditions and the produce of three seas, and each region adds its own accent. The Aegean coast leans on olive oil, wild greens and vegetables served cool, the Black Sea on anchovies and corn, and the southeast on chili, pistachios and charcoal-grilled meat. Wheat appears as bread, bulgur and thin dough sheets, alongside lamb, beef, yogurt, lentils, eggplant, peppers and tomatoes. Pepper paste and tomato paste give stews their depth, while mint, parsley, dill and sumac keep plates fresh. Meals often open with soup or a spread of small meze dishes, and a proper breakfast can last half the morning. Tea is poured all day and thick coffee closes a meal. Bakeries sell cheese and spinach pastries at every hour, and syrup-soaked sweets and milk puddings mark Ramadan, Eid and weddings.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Drinks

Common questions

What is Turkish food known for?

Kebabs and köfte, meze plates, stuffed vegetables, börek and other pastries, hearty soups and sweets such as baklava and künefe. Large breakfast spreads, strong tea and thick coffee are also famous.

What is the national dish of Türkiye?

There is no official one. Kebab, especially Adana kebap and döner, is what visitors usually name, while many Turks would pick kuru fasulye (white bean stew with rice) or mantı (small dumplings with garlic yogurt) as everyday favorites.

Is Turkish food spicy?

Mostly mild. The southeast cooks hotter, with dishes such as Adana kebap and acılı ezme, but elsewhere heat comes from chili flakes (pul biber) or fresh hot peppers added at the table.