120 Authentic Turkish Dishes: A Culinary Journey - 2024

Authentic Turkish dishes: Discover 120 delicacies on our culinary journey

Welcome to our culinary journey through the fascinating world of authentic Turkish dishes! Turkish cuisine is a treasure trove filled with flavors, spices and traditions perfected over centuries. In this article we will take you on a culinary journey of discovery where we will present 120 unforgettable dishes from Turkey.

Turkish cuisine is widely known for its diversity and sophistication. It combines the influences of the country's different regions, from the Mediterranean coast to the Anatolian highlands and from Istanbul to the Black Sea coast. The result is an impressive range of flavors and dishes to please every palate.

This culinary journey will take you to the culinary world of Turkey, where tradition and innovation combine harmoniously. We will present not only the best dishes, but also the stories and traditions that accompany them. Prepare to whet your appetite and be inspired by the authentic Turkish dishes we have prepared for you.

Turkish Breakfast: Enjoy the variety and flavors of the Turkish morning meal

Turkish breakfast, also known as “Kahvaltı”, is a feast for the senses, bringing a wealth of flavors, spices and authentic dishes to your table.

1. Kahvaltı tabağı

The “Kahvaltı tabağı” or “Serpme” breakfast platter is a real treat and a delicious compilation of authentic Turkish breakfast dishes. In a high-class restaurant, you will be treated to a variety of small bowls that offer a wide range of aromas and flavors. This platter is the epitome of Turkish hospitality and invites you to explore the country's culinary diversity.

The “Kahvaltı tabağı” is a true feast for the senses. On this platter you will find a selection of different cheeses, ranging from mild to spicy. Olives, both black and green, add a savory touch to breakfast, while fresh tomatoes and cucumbers offer a refreshing change.

Sausages and delicate slices of sucuk, the Turkish garlic sausage, add a savory touch. You'll also find that this platter features a variety of salads like arugula and lamb's lettuce that provide a healthy component.

The icing on this delicious platter is often a fried egg or an omelet prepared to your liking. This breakfast is often served with fresh bread or pide so you can soak up the delicious flavors of the platter.

The “Kahvaltı tabağı” or “Serpme” breakfast platter is a testament to the diversity and richness of Turkish cuisine. It invites you to experience the morning delights of Turkey and enjoy the rich variety of flavors of this country. Immerse yourself in the world of Turkish breakfast and experience the authentic hospitality and cuisine of Turkey on this unforgettable platter.

2. Pekmez

“Pekmez” is a delicious, syrupy syrup widely used in Turkish cuisine, made from thickened fruit juice, particularly grape juice. This natural syrup is prepared in the traditional way by boiling the juice over a long period of time until it reaches the desired consistency. A coagulant such as wood ash or ground carob seeds is often added during the manufacturing process to aid in thickening.

Pekmez is known not only for its sweet and rich flavor, but also for its versatile use in Turkish cuisine. Here are some of the common uses of Pekmez:

1. Breakfast: Pekmez is often served as a sweet addition to Turkish breakfasts. It can be spread on fresh bread or pide and enjoyed with tahini (sesame paste).
2. Sugar substitute: In some traditional recipes, pekmez is used as a natural substitute for sugar to add sweetness and flavors.
3. Sauces and marinades: Pekmez can also be used in sauces and marinades for meat dishes or as an ingredient in sweet dishes such as desserts and pastries.
4. Health Benefits: Pekmez is often valued for its supposed health benefits. It is believed to be rich in iron and other nutrients and therefore may help improve health.

The variety of pekmez ranges from grape pekmez (Üzüm Pekmezi) to pomegranate pekmez (Nar Ekşisi). Each variety has its own unique flavor and can be used depending on the recipe and personal preferences.

3. Olives

Olives are an essential part of Turkish cuisine and play a central role in many dishes. In Turkey, olives are enjoyed in a variety of ways, be it as an appetizer, snack or ingredient in various dishes. Here is some important information about olives in Turkish cuisine:

1. Types of Olives: There are different varieties of olives in Turkey, including black and green olives. The varieties can vary depending on the region and level of ripeness. Popular varieties are the green “Halep” olives and the black “Gemlik” olives.
2. Turkish breakfast: Olives are an integral part of the Turkish breakfast known as “Kahvaltı”. They are often served with cheese, tomatoes, cucumbers and fresh bread. Olives add a hearty touch to breakfast.
3. Meze: Olives are also an important ingredient in meze, the diverse starters of Turkish cuisine. Often served with various spices and herbs, pickled olives are a delicious addition to meze plates.
4. Olive dishes: Turkish cuisine also has dishes that use olives as the main ingredient. An example is “Zeytinyağlı Enginar,” a dish made from artichoke hearts cooked in olive oil and with olives.
5. Snacks and street food: You can buy pickled olives as a snack in many cities and markets in Turkey. They are also a popular ingredient in sandwiches and doner kebabs.
6. Olive oil: Turkey is also known for its high quality olive oil. Used in both cooking and skin care, Turkish olive oil is valued for its quality and taste.

Olives are an important ingredient not only in Turkish cuisine, but also in the entire Mediterranean cuisine. They add a savory touch to dishes and are known for their health benefits as they are rich in healthy fats and antioxidants. Whether as a starter, side dish or main ingredient, olives are a culinary highlight in Turkey.

4. Raw honey with honeycomb

“Raw honey with honeycomb” is a delicious delicacy that is highly valued in Turkish cuisine. This unique honey is extracted and served in a special way, preserving the honeycomb integrity and preserving the aroma and texture of the honey. Here is some information about raw honey with honeycomb in Turkish cuisine:

1. Extraction: This honey is obtained by beekeepers who ensure that the honeycombs remain intact. Instead of destroying the honeycombs to get the honey, the honey is extracted from the honeycombs in the traditional way by carefully removing the honeycombs from the hives.
2. Texture and aroma: The raw honey with honeycomb retains the original texture and aroma of the honey. The honeycombs give the honey a special consistency and an intense taste.
3. Health Benefits: Raw honey is known for its health benefits as it is rich in antioxidants and natural enzymes. This honey is often used as a natural sweetener and can help relieve cold and cough symptoms.
4. Serving method: Raw honey with honeycomb is often served as a dessert or snack. The honeycomb can be eaten directly and the honey can be spread on bread, cheese or yogurt.
5. Popular variations: There are different types of raw honey in Turkey, which vary depending on the region and plant species. Flower honey, chestnut honey and acacia honey are just a few examples of the diversity of Turkish honey.
6. Gift and souvenir: Raw honey with honeycomb is also a popular gift and souvenir for visitors to Turkey. The authentic presentation with the honeycombs makes it a unique gift.

Raw honey with honeycomb is not only a delicacy, but also a symbol of the natural beauty and richness of the Turkish landscape. The traditional production of this honey preserves the quality and taste that has been appreciated for generations, making it an unforgettable experience for gourmets and connoisseurs.

5. Ask

“Pide” is a popular Turkish dish that is often compared to pizza but still has its unique identity and taste. These filled flatbreads are extremely diverse in Turkish cuisine and can be prepared with different toppings and ingredients. Here is some information about Pide:

1. Form and preparation: Pide is made from a thin yeast dough that is traditionally formed in the shape of a small ship, hence it is sometimes referred to as a “boat”. The dough is topped with a mix of toppings and ingredients and then baked in a stone oven until crispy.
2. toppings: There are countless variations of pide, including:
   • Kaşarlı Pide: Topped with Turkish Kaşar cheese.
   • Karışık Pide: A mixture of vegetables, meat and sausage.
   • Mantarlı Pide: A combination of mushrooms and cheese.
   • Sucuklu Pide: Topped with the famous Turkish garlic sausage Sucuk.
   • Kuşbaşılı Pide: Also known as Etli Pide, it is topped with pieces of meat and cheese.
   • Kiymali Pide: Topped with minced meat.
   • Ispanaklı Pide: Topped with spinach and egg.
   • Vejeteryan Pide: The vegetarian version without meat.
3. Enjoyment: Pide is often served in small restaurants called pideciler and can be served with fresh salad, lemon and yogurt sauce. It is usually served directly to the table and guests can cut it into bite-sized pieces and enjoy.
4. Popularity: Pide is extremely popular in Turkey and is often enjoyed on various occasions, from family dinners to social gatherings with friends.
5. History: The origins of pide date back to ancient times and are widespread throughout the Middle East and Mediterranean region. The Turkish variant has developed its own unique flavor over time.

Pide is not only a culinary highlight in Turkish cuisine, but also a sociable and social meal that is often shared in large groups. It is a delicious experience that reflects the diversity and richness of Turkish gastronomy.

6. Bagels

“Simit” is a classic Turkish pastry, often referred to as a sesame ring or Turkish bagel. It is one of the most famous and popular street foods in Turkey and is often eaten as a snack or breakfast. Here is some information about Simit:

1. Shape and texture: Simit has a distinctive ring-shaped shape and is covered in sesame seeds, giving it a crispy crust. The dough inside is soft and airy, which is a nice contrast to the outside texture.
2. Belag: The sesame seeds on the surface are typical of Simit and not only give it taste, but also an attractive look. The topping can sometimes be brushed with a sweet glaze to add extra sweetness and shine.
3. Way of consumption: Simit is often served as a street snack or for breakfast. It can be eaten alone or with a variety of accompaniments, such as cheese, olives, tomatoes or jam. In Turkey, it is common to enjoy simit with a glass of tea.
4. Popularity: Simit is extremely popular in Turkey and is a staple of street food. It is sold by street vendors and bakeries nationwide.
5. History: The origins of Simit go back to the Ottoman Empire. There are reports of Simit dating back to the 16th century. The pastry has undergone different variations and preparation methods over time.
6. Cultural Significance: Simit has a special cultural significance in Turkey and is a symbol of Turkish food culture. It is often associated with sociability and community.

Simit is not only a delicious pastry, but also a part of daily life in Turkey. Whether as a street snack or as part of a hearty breakfast, Simit is a dining experience not to be missed by visitors to Turkey.

7. Lahmacun

“Lahmacun” is a delicious Turkish dish that is often referred to as “Turkish pizza,” although it has some differences from the classic Italian pizza. Lahmacun consists of a thin, crispy dough topped with a savory mixture of minced meat, spices and vegetables. Here is some information about Lahmacun:

1. dough: The dough for lahmacun is thin and crispy and is usually made from flour, water, yeast and salt. The dough is rolled out thinly to create a light and crispy base for the dish.
2. Belag: The main ingredient for Lahmacun's topping is seasoned minced meat, which is often mixed with onions, garlic, tomato paste and various spices such as paprika, cumin and parsley. This mixture is spread evenly onto the thin dough.
3. To bake: Lahmacun is usually baked in a very hot stone oven until the dough is crispy and the topping is lightly browned. This gives the dish its distinctive flavor and texture.
4. Serve: Traditionally, lahmacun is served with fresh vegetables such as tomatoes, cucumbers, onions and parsley. It is also often drizzled with lemon and sprinkled with a touch of sumac spice to add additional flavor. Some people roll up the lahmacun to make it easier to eat.
5. Diversity: Although the classic version of lahmacun contains minced meat, there are also vegetarian variations made with vegetables and spices. These are a popular choice for vegetarian eaters.
6. Popularity: Lahmacun is extremely popular in Turkey and is a popular street food. It is often served in small restaurants called pidecilers and can also be prepared at home.

Lahmacun is not only a culinary highlight in Turkish cuisine, but also a sociable and social meal that is often shared with friends and family. It is a delicious experience that reflects the diversity and richness of Turkish gastronomy.

8. Poğaça

“Poğaça” is a delicious Turkish pastry that is often referred to as “savory pastry” or “Pogatschen”. It is a versatile pastry that is very popular in Turkish cuisine due to its various fillings and shapes. Here is some information about Poğaça:

1. dough: Poğaça is made from a yeast dough usually made with yogurt or sour cream. This gives the pastry a soft and delicate texture. Depending on the recipe, the dough can be slightly sweet or savory.
2. Fillings: There are numerous variations of poğaça that have different fillings and flavors. Some of the most popular fillings are:
   • Sheep cheese (Beyaz Peynir): This version often contains sheep's cheese, fresh herbs and black olives.
   • Potatoes (Patatesli): Here potatoes are mixed with spices and onions and wrapped in the dough.
   • Minced meat (Kıymalı): Filled with seasoned minced meat, similar to a small pie.
   • Spinach (Ispanaklı): Filled with spinach, onions and spices.
   • Sesame seeds: Sometimes poğaça are sprinkled with sesame seeds to create a crispy crust.
3. To shape: Poğaça can be made in various shapes, including round or oval pieces, crescent-shaped pockets, or small buns. The shape varies depending on region and preferences.
4. To bake: The poğaça are baked in the oven until they are golden brown and fluffy. They are often brushed with egg yolk or milk to create a shiny surface.
5. Enjoyment: Poğaça are versatile and can be enjoyed at any time of the day. They are popular snacks, breakfast pastries or accompaniments to tea or coffee.
6. Popularity: Poğaça are extremely popular in Turkey and are often served on special occasions or simply as everyday food. They are also widely available in bakeries and cafes.

Poğaça is a versatile and delicious pastry that reflects the diversity of Turkish cuisine. With its various fillings and shapes, it offers a wide range of taste experiences and is an integral part of Turkish food culture.

9. Yufka

“Yufka” is a thin, flat flatbread that is widely used in Turkish cuisine. It is versatile and is often used as a wrap, envelope or as a base for various dishes. Here is some information about Yufka:

1. dough: The dough for yufka consists of simple ingredients such as flour, water and salt. It is rolled out thinly and then baked on a hot plate or in a pan. There are also industrially produced yufka available in many Turkish grocery stores.
2. How to use: Yufka is used in a variety of ways including:
   • Durum: Yufka is often used as a wrap to pack stuffed delicacies such as doner kebab, vegetables and meat. This type of Yufka wrap is called “Dürüm”.
   • Lahmacun: Yufka is also used for lahmacun, a thin flatbread topped with a mixture of minced meat, vegetables and spices and baked.
   • Gözleme: Gözleme is a thin, stuffed flatbread made from yufka dough, often filled with ingredients such as cheese, spinach or minced meat.
   • Pies: Yufka can also be used for sweet or savory pies by folding it in layers and adding various fillings.
3. Crispness: Yufka has a pleasant crunch and a neutral taste that combines well with various flavors. It is a versatile base for a variety of dishes.
4. Popularity: Yufka is extremely popular in Turkish cuisine and is used in many traditional and modern recipes. It is an integral part of Turkish food culture.
5. Homemade: Although industrially produced yufka is common, many Turkish households still make homemade yufka dough, which is rolled out thinly and then baked.

Yufka is a versatile and tasty element in Turkish cuisine, used in many classic dishes. It allows for the preparation of quick meals and snacks and is an important part of Turkish gastronomy.

10. Börek or Su Böreği

“Börek” or “Su Böreği” are classic Turkish dough pies that are prepared in different variations and shapes. Here is some information about Börek and Su Böreği:

Börek:

1. dough: Börek is usually made from thin filo dough or yufka dough. The dough is thin and is layered with fillings made from meat, vegetables, cheese or other ingredients.
2. Fillings: There are countless variations of börek, depending on the fillings used. Some of the most popular are:
   • Ispanaklı Börek: Stuffed with spinach and onions.
   • Peynirli Börek: Filled with feta cheese or sheep's cheese, often together with fresh herbs such as parsley.
   • Kıymalı Börek: Filled with seasoned minced meat.
   • Patatesli Börek: With potato filling.
3. To shape: Börek can be made in various shapes, including rectangular layers, rolls or triangles. The shape varies depending on region and preferences.
4. To bake: Börek is baked in the oven until the dough is golden brown and crispy. It is often brushed with egg yolk or milk to create a shiny surface.

Su Böregi:

1. special feature: Su Böreği, literally translated as “water börek,” differs from traditional börek in its use of thin dough that is first cooked in water and then layered. This gives Su Böreği its special texture and tenderness.
2. Fillings: Su Böreği can be prepared with various fillings, including meat, cheese or spinach. The fillings are usually very finely chopped and seasoned with spices.
3. Preparation: Su Böreği is layered by arranging sheets of dough alternately with a filling and a yogurt-milk mixture in a baking pan.
4. To bake: After the layers are formed, Su Böreği is baked in the oven until golden brown and crispy. It is then topped with a yogurt-garlic sauce.

Börek and Su Böreği are both extremely popular in Turkish cuisine and are served on various occasions, be it as a snack, starter or main course. They are an important part of Turkish food culture and reflect the diversity and sophistication of Turkish gastronomy.

11. Trabzon Ekmeği (Vakfıkebir Taş Fırın Ekmeği)

“Trabzon Ekmeği” is a special bread from the Trabzon region in Turkey. This bread has a unique history and production method that sets it apart from other types of bread. Here is some information about Trabzon Ekmeği:

1. Regional specialty: Trabzon Ekmeği is a regional specialty found in the northeast Provinz Trabzon is made on the Turkish Black Sea coast. The region is known for its agricultural products and culinary traditions.
2. Ingredients: The main ingredients of Trabzon Ekmeği are flour, water, yeast and salt. The dough is made from these simple ingredients, but the quality of Trabzon water has an impact on the taste of the bread.
3. Manufacturing method: What makes Trabzon Ekmeği special is the way it is made. The dough is rolled out on special stone tables known as “Sakin”. These tables are a characteristic feature of bread production in Trabzon. The dough is rolled out thinly and then placed on a special round board called a “tahta.” This board is placed in a traditional oven known as a “Kazan”. The oven is a deep hole in the ground heated with wood or coal.
4. To bake: The bread is baked in the Kazan oven, with the heat coming from below. This gives the bread a crispy crust and a soft crumb. The special way of baking gives Trabzon Ekmeği its unique taste and texture.
5. shape and size: Trabzon Ekmeği has a round shape and is usually larger than regular flatbread. It can be up to 50 cm in diameter.
6. Popularity: Trabzon Ekmeği is extremely popular in the Trabzon region and is an important part of the local cuisine. It is often served at various meals and is also a popular souvenir for tourists visiting the region.

Trabzon Ekmeği is not only a bread but also a cultural symbol of the Trabzon region. The traditional production method and unique texture make it a culinary specialty appreciated by locals and visitors alike.

12. Gozleme

“Gözleme” is a popular Turkish dish consisting of thin flatbread made from yufka dough and usually filled with savory fillings. It is a versatile and tasty dish that is widespread in Turkish cuisine. Here is some information about Gözleme:

1. dough: Gözleme is usually made from yufka dough that is rolled out thinly. The dough is soft and elastic, which allows it to be rolled out thinly to achieve the perfect texture.
2. Fillings: Gözleme can be prepared with a variety of fillings, both savory and sweet. Some of the most popular savory fillings include:
   • Peynirli Gözleme: Filled with feta cheese or sheep's cheese, often together with fresh herbs such as parsley.
   • Ispanaklı Gözleme: Stuffed with spinach and onions.
   • Kıymalı Gözleme: Filled with seasoned minced meat.
   • Patatesli Gözleme: With potato filling.
3. Preparation: The dough is rolled out thinly and then topped with the desired filling. The dough is then folded to enclose the filling and baked on a hot pan or special flat grill called a sac. The gözleme is baked until golden brown and crispy on both sides.
4. Serve: Gözleme is usually cut into triangles or squares and served hot. It is often served with yogurt and tomato salad.
5. variations: In addition to the savory gözleme, there are also sweet variations filled with ingredients such as Nutella, sugar and walnuts. These are usually served as a dessert or snack.
6. Popularity: Gözleme is extremely popular in Turkish cuisine and is prepared in many restaurants, street stalls and at home. It is a popular snack, appetizer or main course.

Gözleme is a versatile and delicious dish that combines the flavors of Turkish cuisine in a simple and delicious way. It is also a popular on-the-go snack and is widely available in markets and street stalls in Turkey.

13. Menem

“Menemen” is a popular Turkish dish and a type of egg dish that has its origins in Turkish cuisine. It's particularly popular at breakfast and brunch, but it can also be enjoyed at other times of the day. Here is some information about Menemen:

Ingredients:

• Owner: Menemen is egg-based, typically using two or more eggs per serving.
• Tomatoes: Fresh tomatoes are a main ingredient in Menemen. They are usually diced or coarsely chopped.
• Green paprika: Green peppers are cut into thin strips or rings and are an important ingredient in the flavor and texture of the dish.
• onions: Onions add a savory flavor to menemen and are usually sliced ​​thinly.
• Spices: Menemen is often seasoned with spices such as red paprika (pul biber), black pepper and occasionally cumin.
• Oil: The dish is fried in oil, usually olive oil, to braise the ingredients and add flavor.
• optional: Sometimes fresh herbs such as parsley or fresh green chilies are added to add additional flavors to the dish.

Preparation:

1. First, the onions are fried in oil until they are translucent.
2. Then the diced green peppers are added and also fried briefly.
3. The diced tomatoes are added to the pan and mixed with the other ingredients. They should simmer slowly until soft and juicy.
4. The eggs are beaten over the tomatoes and peppers and stirred gently until set. Sometimes the eggs are lightly whisked before being added.
5. Spices like pul biber and black pepper are added depending on preference.
6. Menemen is usually served hot, often straight from the pan, with fresh pita bread or baguette.

variations: Menemen may vary slightly depending on region and personal taste. Some people add Turkish sucuk (spicy garlic sausage) or feta cheese to add extra flavor to the dish.

Menemen is a hearty and tasty dish that is widespread in Turkey. It is a popular choice for a traditional Turkish breakfast, but can also be enjoyed with other meals of the day.

Mezze: The colorful world of Turkish starters

Turkish starters, side dishes and mezze are a rich selection of delicious dishes that often start a Turkish meal or are served as a snack. Here are some popular Turkish appetizers, sides, and mezze dishes:

14. Ezme

“Ezme” is a popular Turkish appetizer or side dish made with fresh tomatoes, peppers, onions, garlic and spices. It is a hot, spicy salad or dip that is often served with grilled meat or as a side dish to various Turkish dishes. Here is a brief description of Ezme:

Ingredients:

• Tomatoes: Ripe tomatoes are usually diced or pureed and form the base of Ezme.
• Paprika: Green or red peppers are finely diced and add a slight sweetness and a pleasant texture to the dish.
• Onions: Onions are usually chopped very finely, adding an extra layer of flavor and heat.
• Garlic: Minced garlic gives Ezme a spicy touch. The amount may vary depending on your preferences.
• Spices: Spices include pul biber (red pepper), sumac, cumin, lemon juice and olive oil. These ingredients give Ezme its characteristic spice and spiciness.
• Parsley: Fresh parsley is often chopped and added to Ezme to add a fresh flavor and color.

Preparation:

1. The tomatoes, peppers, onions and garlic are chopped or pureed very finely and placed in a bowl.
2. The spices like pul biber, sumac and cumin are added and mixed well.
3. Lemon juice and olive oil are incorporated to achieve a pleasant consistency.
4. Fresh chopped parsley is added to round out the dish.
5. Ezme is usually served cold and can be enjoyed as a dip with pita bread or as a side dish with grilled meat.

Ezme is known for its refreshing spiciness and complex flavor. It is a popular appetizer in Turkish cuisine and a must for lovers of spicy flavors.

Yogurt

Yogurt is a versatile and healthy food that plays an important role in Turkish cuisine. Here is some information about yogurt in Turkish cuisine:

Making yogurt: In Turkey, yogurt is traditionally made from milk and yogurt cultures. Fresh milk is heated and then cooled before being fermented with live yogurt cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). This process gives the yogurt its characteristic taste and consistency.

Types of yogurt: There are different types of yogurt in Turkish cuisine, including:

• Yoghurt: This is the classic yogurt that is often served as a side dish or dip. It is creamy and slightly sour in taste.
• Sweet yogurt: This is a thicker and creamier version of yogurt, similar to Greek yogurt. It is often eaten as a dessert with honey or fruit.
• Buttermilk: Ayran is a refreshing drink made from yogurt, water and a pinch of salt. It is often served with spicy dishes to quench your thirst.
• Yoğurtlu Çorba: In some soups and stews, yogurt is used as an ingredient to add creaminess and flavor.

Use of Yogurt: Yogurt is extremely versatile in Turkish cuisine and is used in many dishes including:

• As a side dish for grilled meat and kebabs.
• As a dip for flatbread, vegetables or mezze dishes such as hummus and ezme.
• As an ingredient in soups, sauces and dressings.
• As a base for desserts such as baklava and yogurt with honey and nuts.

Yogurt is not only delicious, but also healthy. It is rich in protein, calcium and probiotic bacteria that can promote intestinal health.

In Turkish cuisine, yogurt is an indispensable component of many dishes and is valued in both savory and sweet preparations. It is a hallmark of Turkish cuisine and is enjoyed by locals and tourists alike.

16. Kasar Peyniri

Kaşar cheese is a popular cheese in Turkish cuisine and has an important role in many traditional Turkish dishes. Here is some information about Kaşar cheese:

Making Kaşar Cheese: Kaşar cheese is made from cow's milk, but can also be made from sheep's or goat's milk. The milk is first pasteurized and then lactic acid bacteria and rennet are added to thicken and ferment it. After coagulation, the cheese mixture is cut to separate the whey from the cheese curds. The curd is then salted and pressed into molds to achieve the desired consistency. The cheese is then aged for different periods of time, depending on the level of ripening desired.

Types of Kaşar Cheese: There are different varieties of Kaşar cheese including:

• Beyaz Kasar: This is the classic white Kaşar cheese, which has a mild taste and is often used as a table cheese or for gratinating.
• Orgü Peynir: This is a variety of Kaşar cheese made by braiding strands of cheese. It has a firm texture and is often cut into strips and eaten as a snack.
• Kasar Peyniri: This is a smoked version of Kaşar cheese that has a smoky aroma and deeper flavor. It is often used in Turkish cuisine for added flavor.
• Ezine Kaşarı: This is a protected designation of origin for Kaşar cheese produced in the Ezine region of Turkey. It is particularly creamy and aromatic.

Uses of Kaşar Cheese: Kaşar cheese has many uses in Turkish cuisine, including:

• As a table cheese, served with flatbread, tomatoes and olives.
• For gratinating in casseroles, pide (Turkish flatbreads) and börek (filled pasta).
• As a filling in sandwiches and toasts.
• Grated over pizza or pasta for added flavor.
• As a snack in the form of Örgü Peynir.

Kaşar cheese is known for its mild, creamy flavor and versatility in Turkish cuisine. It complements many dishes and is popular with locals and tourists alike.

17.Sarma

“Sarma” is a traditional Turkish dish that is very popular in Turkish cuisine. They are grape leaves stuffed with rice or bulgur, often prepared with minced meat, onions, spices and various herbs. Sarma is known by different names in different regions of Turkey and other Middle Eastern and Mediterranean countries.

Here is some information about Sarma:

Ingredients:

• Grape leaves: The leaves are marinated in brine and serve as a casing for the filling.
• Rice or Bulgur: This forms the base of the filling and is often mixed with onions, tomato paste and spices.
• Ground Meat: Ground meat, usually beef or lamb, can be added to the filling to provide additional flavor and protein.
• Onions: Chopped onions are often used in the filling.
• Spices: Typical spices are pepper, paprika powder, cumin and salt.
• Herbs: Fresh herbs such as parsley, dill or mint are often added to add flavor and freshness.
• Lemon Juice: Lemon juice is often poured over the sarma to add a lemony flavor.

Preparation: The grape leaves are boiled in salt water to soften them and reduce their salty taste. The filling is prepared by mixing rice or bulgur with the other ingredients. Each grape leaf is stuffed with a small portion of the filling and then rolled to form small packages. The sarma packets are arranged in a pot and covered with water or broth. They are then cooked until the filling is cooked through and the grape leaves are tender.

Sarma is often served as an appetizer or side dish, but can also be a main course in its own right. It can be served warm or at room temperature and is often drizzled with lemon juice to add a refreshing taste.

Sarma is a traditional dish that is very popular at social events and celebrations in Turkey. Known for its delicious combination of tender grape leaves and savory filling, it is a staple in Turkish cuisine.

18. Cacık

“Cacık” is a refreshing Turkish yogurt soup or yogurt dip that is widely used in Turkish cuisine. It is made from yogurt, water and various spices and is particularly popular on hot summer days. Here is some information about Cacık:

Ingredients:

• Yogurt: Cacık is mainly made from yogurt. Traditionally, yogurt made from sheep's milk or cow's milk is used.
• Water: Water is added to thin the consistency and make the soup or dip more refreshing.
• Garlic: Minced or pressed garlic is added to cacık to give it its characteristic garlic flavor.
• Cucumbers: Cucumbers are cut into small cubes or slices and added to cacık to provide freshness and crunch.
• Mint and Dill: Fresh mint and dill are chopped and added as spices and flavorings.
• Salt: Salt is added to the seasoning.
• Olive Oil: Olive oil can be poured over the surface of cacık to add additional flavor and shine.
• Lemon Juice or Vinegar: A splash of lemon juice or vinegar can be used for additional acidity.

Preparation: Preparing cacık is easy. The yogurt is diluted with water until the desired consistency is achieved. Then chopped cucumbers, garlic and herbs are added and everything is mixed well. The soup or dip is seasoned with salt and can be seasoned with a splash of lemon juice or vinegar. Before serving, olive oil is often poured over the surface of cacık for a glossy finish.

How to Use Cacık: Cacık can be served as a refreshing appetizer, side dish or dip. It goes well with grilled meats, kebabs, pide (Turkish flatbread) and other savory dishes. It can also be served as a light soup in a bowl and is particularly popular on warm summer days.

Cacık is known for its refreshing taste and cooling effect, which is perfect for quenching thirst and refreshing the palate. It is a classic dish of Turkish cuisine and is enjoyed by locals and tourists alike.

19. Imam Bayildi

“İmam Bayıldı” is a popular Turkish dish made from braised eggplant (eggplant). The name “İmam Bayıldı” translates as “The Imam fainted” and supposedly refers to the delicious nature of the dish, which was said to have caused an Imam to faint when he tried it for the first time. Here is some information about Imam Bayıldı:

Ingredients:

• Eggplant (Eggplant): The main ingredient in İmam Bayıldı is eggplant, which is often thinly sliced ​​or halved lengthwise.
• Onions: Onions are chopped and used in the preparation.
• Garlic: Minced garlic adds a savory flavor to the dish.
• Tomatoes: Tomatoes are cut into cubes and serve as an important component of the sauce.
• Paprika: Paprika can be added to give the dish a slight spiciness.
• Olive Oil: Olive oil is used generously in the preparation and gives the dish its rich flavor.
• Spices: Spices typically include salt, pepper, paprika, and sometimes cumin.
• Parsley: Fresh parsley is often used as a garnish.

Preparation: The eggplant slices or halves are fried or baked in olive oil until soft and golden brown. Meanwhile, a sauce is prepared from onions, garlic, tomatoes and peppers. This sauce is seasoned and poured over the eggplants. The dish is then slowly braised until the flavors meld and the eggplant is tender.

Serving Imam Bayıldı: Often served at room temperature or slightly chilled, İmam Bayıldı can be served as an appetizer or main course. It is particularly popular with vegetarian and vegan eaters because it is free of animal products. It can be eaten alone or with flatbread, rice or bulgur.

This dish is known for its rich flavor and delicate texture of eggplant. It is a popular dish in Turkish cuisine and is enjoyed by both locals and foreign visitors.

20. Mercimek Köfte

“Mercimek Köfte” is a popular Turkish dish made from red lentils and bulgur (wheat groats). It is a type of vegetarian minced meat substitute that is very popular in Turkish cuisine due to its spicy and savory flavors. Here is some information about Mercimek Köfte:

Ingredients:

• Red lentils: Red lentils are the main ingredient in Mercimek Köfte and are cooked and then pureed.
• Bulgur: Bulgur is another important ingredient and is soaked in boiling water to swell.
• Onions: Onions are finely chopped and used in the preparation.
• Tomato paste: Tomato paste adds color and flavor to the dish.
• Spices: Spices typically include paprika, cumin, pul biber (red pepper), salt and pepper.
• Garlic: Minced garlic adds an extra touch of flavor to the dish.
• Lemon: Lemon juice is added to provide freshness and acidity.
• Parsley: Fresh parsley is chopped and used as a garnish.

Preparation: Preparing Mercimek Köfte involves cooking the red lentils, soaking the bulgur and preparing a seasoning mixture of tomato paste, spices and lemon juice. The cooked lentils and the soaked bulgur are mixed with the seasoning mixture and the chopped onions. The garlic is added to provide additional flavor. The mixture is then kneaded and formed into small balls or balls.

Serving Mercimek Köfte: Often served cold or at room temperature, Mercimek Köfte is a popular appetizer or snack. It can be served on lettuce or kale leaves and garnished with lemon wedges. It is usually eaten with flatbread or pide (Turkish flatbread).

Mercimek Köfte is not only delicious but also healthy as it is rich in protein and fiber. It is a vegetarian and vegan option that is highly valued in Turkish cuisine and is often served at social events and family gatherings.

21. Kabak Ciçegi Dolması

“Kabak Çiçeği Dolması” is a traditional Turkish dish in which the zucchini flowers (Kabak Çiçeği) are stuffed with a spicy filling and then cooked. This dish is often prepared in spring and summer when the tender zucchini flowers are available. Here is some information about Kabak Çiçeği Dolması:

Ingredients:

• Zucchini flowers: The flowers of young zucchini plants are used in this dish.
• Rice: Rice is the main ingredient for the filling and is usually pre-cooked.
• Onions: Onions are chopped and used in the filling.
• Tomatoes: Tomato paste or fresh tomatoes are often used for flavor and texture.
• Spices: Spices typically include paprika, cumin, pul biber (red pepper), salt and pepper.
• Lemon: Lemon juice is added to provide freshness and acidity.
• Garlic: Minced garlic adds a savory flavor to the filling.
• Herbs: Fresh herbs such as parsley or mint are chopped and added as spices and flavorings.

Preparation: The zucchini flowers are carefully cleaned and the inner pistils and stamens removed. Then they are filled with the prepared rice filling and the flower ends are carefully closed. The stuffed zucchini flowers are placed in a pan, poured over with water or broth and cooked over low heat until the rice filling is soft and the flowers are tender.

Serving Kabak Çiçeği Dolması: Kabak Çiçeği Dolması is often served at room temperature or slightly chilled and can be served as an appetizer or side dish. It's a refreshing and seasonal dish that works well as a summer snack or as part of a larger mezze table.

This dish is known for its delicate taste and delicate texture of zucchini flowers. It is an example of diverse and delicious Turkish cuisine, offering many regional variations and seasonal ingredients. Kabak Çiçeği Dolması is appreciated by locals and visitors alike.

22. Dolma Beaver

“Dolma Biber” is a popular Turkish dish in which peppers (biber) are stuffed with a spicy rice or meat filling and then boiled or baked. Dolma Biber can be prepared in different variations, both as a vegetarian dish with rice and spices and with a meat filling, which often consists of minced meat. Here is some information about Dolma Beaver:

Ingredients:

• Paprika (Biber): Different types of peppers are used for Dolma Biber, including green, red or yellow peppers. The peppers are deseeded and prepared to be stuffed.
• Rice: Rice is a common main ingredient for the vegetarian version of Dolma Biber. Bulgur or a mixture of rice and bulgur can also be used in some recipes.
• Meat (optional): The meat version often uses ground meat, often lamb or beef, mixed with spices and onions.
• Onions: Onions are chopped and used in the filling.
• Spices: Spices typically include paprika, cumin, pul biber (red pepper), salt, pepper, and sometimes mint or parsley.
• Tomato Paste: Tomato paste or fresh tomatoes are often used for flavor and texture.
• Garlic: Minced garlic adds a savory flavor to the filling.

Preparation: The peppers are prepared and deseeded. Then the filling is prepared, be it with rice or a meat mixture mixed with spices and onions. The peppers are stuffed with the filling and then placed in a pot. Depending on the recipe, they are covered with a tomato sauce or broth and cooked or baked until the peppers are soft and the filling is cooked.

Serving Dolma Biber: Dolma Biber is often served at room temperature or slightly chilled and can be served as an appetizer or main course. It is a hearty and spicy dish that is highly valued in Turkish cuisine and is often served at social events and family gatherings.

There are many variations of dolma dishes in Turkish cuisine, from dolma biber to grape leaves (dolma yaprak) and zucchini flowers (kabak Çiçeği dolması). Each region in Turkey can have its own version of dolma, and there are many ways to prepare this dish.

23. Közlenmiş Patlıcan

“Közlenmiş Patlıcan” is a delicious Turkish dish in which eggplant (patlıcan) is grilled or roasted to give it a smoky flavor and then made into a delicious side dish or dip. The term “közlenmiş” refers to roasting or grilling food over an open flame or charcoal, which creates a unique taste and aroma. Here is some information about Közlenmiş Patlıcan:

Ingredients:

• Eggplant (Patlıcan): Eggplant is usually used for this dish. They are washed and roasted or grilled without the skin.
• Garlic: Minced garlic is added to enhance aroma and flavor.
• Lemon: Lemon juice is used to add freshness and acidity.
• Olive Oil: Extra virgin olive oil is often used to add a rich flavor to the grilled eggplants.
• Spices: Spices typically include salt, pepper, and sometimes paprika or pul biber (red pepper) for some heat.
• Parsley: Fresh parsley is chopped and added as a garnish.

Preparation: The eggplants are washed thoroughly and then roasted or grilled over an open flame or on a grill until the skin is black and charred and the interior is tender. They are then placed in a bowl covered with a lid to let them cool and easily peel off the skin. The roasted eggplant flesh is then minced or pureed with a fork and mixed with the remaining ingredients such as garlic, lemon juice, olive oil and spices.

Serving Közlenmiş Patlıcan: Often served as an appetizer or side dish, Közlenmiş Patlıcan can be enjoyed cold or at room temperature. It can be served on flatbread or as a dip for other dishes. Known for its smoky flavor and creamy texture, this dish is highly valued in Turkish cuisine.

Közlenmiş Patlıcan is a popular dish in Mediterranean and Middle Eastern cuisine and is often served with other appetizers such as hummus, tzatziki and olives. It's a delicious treat for eggplant lovers and a great addition to a mezze table.

24. Sigara Böregi

“Sigara Böreği” is a popular Turkish finger food in which thin yufka dough is filled with a spicy filling, rolled and then fried or baked. The name “Sigara Böreği” literally means “cigar börek” and refers to the cylindrical shape reminiscent of a cigar. This dish is common in Turkish cuisine and is often served as an appetizer, snack or finger food. Here is some information about Sigara Böreği:

Ingredients:

• Yufka dough: Yufka is a very thin flatbread, similar to filo dough. It is usually sold in square shape and is cut into strips for Sigara Böreği.
• Filling: The filling for Sigara Böreği can vary depending on taste, but typically it consists of a mixture of sheep's cheese (beyaz peynir) or feta, chopped herbs such as parsley or dill, eggs, garlic and spices.
• Oil: Vegetable oil such as sunflower oil is used for deep-frying or baking.

Preparation: Preparing Sigara Böreği begins with placing the filling on the yufka strips and then rolling them up into small, cylindrical rolls. The edges are usually brushed with egg wash to seal the rolls. Then the rolls are deep fried in hot oil or baked in the oven until golden brown and crispy.

Serving Sigara Böreği: Sigara Böreği is usually served hot and can be enjoyed alone or with yogurt, tomato sauce or ayran (a refreshing yogurt drink). It is a popular snack in Turkish cuisine and is often served at parties, events or as an appetizer in restaurants.

The combination of crispy dough and savory filling makes Sigara Böreği a delight for the senses. It is easy to enjoy and appreciated by people of all ages. Sigara Böreği is a versatile dish that can be easily adapted to different tastes, and there are also vegetarian versions without meat.

25. Tursu

“Turşu” is the Turkish term for pickled vegetables that are preserved in brine or vinegar to preserve them and flavor them. In Turkish cuisine, pickled vegetables are an important side dish and are often served as an accompaniment to main courses, sandwiches or appetizers. Here is some information about Turşu:

Ingredients: The ingredients for turşu can vary depending on taste and region, but some of the most common pickled vegetables in Turkish cuisine include:

1. White cabbage (Lahana Turşusu): White cabbage is pickled in brine and is one of the most popular variations of turşu.
2. Cucumbers (Salatalık Turşusu): Cucumbers are also brined and are usually crunchy and refreshing.
3. Paprika (Biber Turşusu): Paprika, often hot, is pickled in vinegar and brine and gives the turşu a spicy note.
4. Eggplant (Patlıcan Turşusu): Eggplants are sometimes pickled and can be served in various shapes such as slices or strips.
5. Carrots (Havuç Turşusu): Carrots are pickled in vinegar or brine and retain their bright orange color.
6. Cabbage (Kara Lahana Turşusu): Black cabbage is pickled in some regions of Turkey and has an intense flavor.

Preparation: Preparing turşu requires patience and care as the vegetables are first pickled in brine or vinegar and then fermented for some time to develop the desired flavor. The exact preparation may vary depending on the type of vegetable, but generally the vegetables are marinated in an airtight container with salt, spices and water and stored in a cool place. During the fermentation process, the flavors develop and the vegetables become sour and spicy.

Serving Turşu: Turşu is often served as a side dish to other dishes, especially meat dishes and sandwiches. It can also be eaten as a refreshing snack. In Turkish cuisine, pickled vegetables are an important part of many meals, providing a sour contrast to other flavors.

Turşu is not only delicious, but also a good way to preserve vegetables for a long time and enjoy the taste of fresh vegetables when they are not available out of season.

26. Ciğ Köfte

“Çiğ Köfte” is a popular Turkish dish made from raw beef or lamb. The name “Çiğ Köfte” literally means “raw meatball” and is a reference to the traditional preparation of the dish, in which the meat is processed in a special way to make it safe for consumption without cooking it. Here is some information about Çiğ Köfte:

Ingredients: The main ingredients of Çiğ Köfte are:

1. Raw beef or lamb: Traditionally, raw meat is used, chopped or ground into very fine pieces. However, modern recipes often use Bulgarian wheat semolina (bulgur) instead of meat to make the dish vegetarian or vegan.
2. Bulgur wheat: Bulgur is a wheat semolina product that is ground and pre-cooked. It is used in Çiğ Köfte to improve the texture and consistency of the dish.
3. Tomato paste: Tomato paste is used along with spices and herbs to add flavor and color to the Çiğ Köfte.
4. Spices and herbs: Commonly used spices and herbs include paprika, pul biber (red pepper), cumin, garlic, onion, parsley and mint.

Preparation: Preparing Çiğ Köfte begins by mixing the meat (or bulgur) with tomato paste, spices and herbs. This requires thorough kneading to mix the ingredients well. Traditionally, Çiğ Köfte was prepared by kneading with your hands, but today a food processor is often used.

The mixture is then formed into small balls or round flatbreads and served on thin pieces of flatbread or lettuce leaves. It is often drizzled with lemon juice and served with fresh vegetables such as radishes, scallions and lettuce.

Serving Çiğ Köfte: Çiğ Köfte is often served in the form of small, manageable portions that can be wrapped in pita bread to create a type of sandwich. It is also served with fresh vegetables and lemon wedges to complement the flavor. Çiğ Köfte is a popular snack and appetizer in Turkish cuisine and is often enjoyed at special occasions and events.

It is important to note that modern Turkish cuisine often no longer uses raw meat in Çiğ Köfte to avoid health concerns. Instead, bulgur or other vegetarian options are used that mimic the taste and texture of the traditional dish.

27. Pastırma

“Pastırma” is a delicate Turkish meat specialty made from air-dried beef. The name “Pastırma” comes from the Armenian word “bastirma,” which means “pressed meat.” This air-dried meat specialty has a long history and is known for its intense flavor and spice. Here is some information about Pastırma:

preparation: Making pastırma starts with high-quality beef, usually from the topside or beef fillet. The meat is first rubbed with a mixture of salt, garlic, paprika and other spices that give it its characteristic flavor. The meat is then hung to air dry for a few weeks.

During the drying process, the meat is pressed firmly to remove excess moisture and concentrate the flavors. After it has dried sufficiently, it is cut into thin slices and is ready for consumption.

Taste and Use: Pastırma has an intense flavor that can be salty, spicy and slightly spicy depending on the spices used. It has a firm texture and a dark, deep red color. Pastırma is usually sliced ​​thinly and used as a topping for sandwiches, pide (Turkish flatbreads), or pizza.

A popular way to enjoy pastırma is “Pastırma Ekmek,” where thin slices of pastırma are placed on flatbread and garnished with tomatoes, peppers, arugula and lemon. This dish is common in Turkey and makes a delicious snack or light meal.

Purchase and storage: Pastırma is available in Turkish grocery stores and specialty markets. When buying, you should pay attention to the quality and look for products that come from reputable manufacturers. It can be either vacuum packed or packed in special wax paper bags.

To extend shelf life, pastırma should be stored in a cool, dry place. After opening the packaging, it should be tightly closed and stored in the refrigerator.

Pastırma is a delicious delicacy that holds a special place in Turkish cuisine and is appreciated by many people around the world. Their unique flavor and versatility make them a popular choice for sandwiches, pide and other dishes.

28. Pilaf

“Pilaf” (also spelled “pilaf”) is a traditional rice dish prepared in various countries and cultures around the world. It has its origins in the Middle East and is a versatile dish that can be prepared in a variety of ways. Here is some information about pilaf:

Preparation: The basic ingredients for pilaf are rice, water or broth, and fat (usually oil or butter). The rice is fried in fat until lightly toasted and then the liquid is added. Depending on the region and personal taste, various ingredients can be added to the pilaf, including vegetables, meat, legumes, nuts, spices and herbs.

The choice of broth or liquid can significantly affect the taste of the pilaf. In some recipes, saffron or turmeric is also added to give the rice a yellow color and a unique aroma.

variations: There are countless variations of pilaf in different countries and regions. Here are some examples:

1. Persian Pilaf (Chelow): A classic Persian pilaf usually flavored with saffron and often garnished with barberries.
2. Indian Biryani: An Indian rice dish often made with spices such as cumin, cardamom and cinnamon, as well as meat or vegetables.
3. Turkish pilaf: In Turkish cuisine, pilaf is often made with vegetables or meat such as chicken or lamb and seasoned with spices such as paprika and pepper.
4. Greek pilaf (Pilafi): In Greece, pilaf is often prepared with tomato sauce and spices such as oregano and cinnamon.
5. Central Asian pilaf (Plov): In Central Asia, particularly in countries such as Uzbekistan and Tajikistan, pilaf is a traditional main dish made with meat, rice, carrots and onions.

Serve: Pilaf can be served as an independent dish or as a side dish. It is often garnished with fresh herbs, yogurt, or sauces like tzatziki. In many cultures, pilaf is prepared for special occasions and celebrations and is considered a sign of wealth and prosperity.

Pilaf is a versatile and delicious dish that is enjoyed in various forms around the world. It offers a wealth of flavors and variations that make it a popular dish in many different cuisines.

29. Hummus

“Hummus” is a delicious and versatile dip or appetizer that is common in Middle Eastern cuisine. This creamy paste is made from pureed chickpeas and seasoned with various spices, oil and lemon juice. Here is some information about hummus:

Ingredients: The main ingredients of hummus are:

1. Chickpeas: Chickpeas are the base of hummus and are usually used canned or dried and then cooked.
2. Tahini: Tahini is a sesame paste that adds creaminess and a nutty flavor to hummus.
3. Lemon juice: Fresh lemon juice is added to give the hummus a fresh taste.
4. Garlic: One or more cloves of garlic are added for a savory flavor.
5. Olive oil: Olive oil is often used to smooth the hummus and add additional flavor.
6. Spices: Spices such as cumin, paprika and salt are added according to taste.

Preparation: To make hummus, puree the chickpeas, tahini, lemon juice, garlic, and spices in a blender or food processor until they have a creamy consistency. Water can be added as needed to achieve the desired consistency. The hummus is then placed in a bowl, drizzled with olive oil and garnished with additional spices or herbs if desired.

Serve: Hummus is often served as a dip for flatbread or pita bread. It can also be used as a spread for sandwiches or wraps. Traditionally, hummus is garnished with a drizzle of olive oil and a pinch of paprika. Fresh vegetables like carrots, cucumbers, and peppers are also popular additions to hummus.

Hummus is not only delicious, but also healthy. It is rich in protein, fiber, vitamins and minerals and is therefore a good choice for a balanced diet. Hummus is also a popular vegan and vegetarian option because it does not contain any animal products.

In recent years, hummus has become increasingly popular around the world and is valued not only in Middle Eastern cuisine but also in many other culinary traditions. It's a versatile and delicious treat that's easy to make at home.

30. Zeytinyağli Domates Dolmasi

“Zeytinyağlı Domates Dolması” is a delicious Turkish appetizer where tomatoes are stuffed with a spicy rice filling and braised in olive oil. This dish is a popular part of Turkish cuisine and is often served as an appetizer or side dish. Here is some information about it:

Ingredients: The main ingredients for Zeytinyağlı Domates Dolması are:

1. Tomatoes: Large, ripe tomatoes are used for this dish and hollowed out to make room for the filling.
2. Rice: Medium-grain rice is used for the filling. It should be washed and drained first.
3. onions: Onions are finely chopped and sautéed in olive oil to add flavor to the filling.
4. Spices: Spices such as mint, parsley, peppermint, salt and pepper are used for the filling.
5. Lemon juice: Fresh lemon juice is added to give the dish a refreshing taste.
6. Olive oil: Extra virgin olive oil is used generously to braise the tomatoes and give them a rich flavor.

Preparation: To prepare Zeytinyağlı Domates Dolması, the tomatoes are hollowed out by cutting off the top part and carefully removing the inside with a spoon. The filling is made from washed rice, chopped onions, fresh herbs, spices and lemon juice. The tomatoes are then filled with this filling.

The stuffed tomatoes are placed in a pot, poured with olive oil and slowly simmered until soft and the filling is cooked. During stewing, the tomatoes absorb the flavor of the olive oil and filling and become tender and aromatic.

Serve: Zeytinyağlı Domates Dolması is usually served at room temperature or slightly chilled. It can be enjoyed alone or as a side dish to other Turkish dishes. It is often garnished with a sprinkle of freshly chopped herbs or lemon slices to enhance the flavor.

This dish is not only delicious but also healthy as it contains lots of fresh ingredients and olive oil. It is a popular choice in Turkish cuisine and is often served at family dinners and festive occasions.

31. Zeytinyağlı Barbunya

“Zeytinyağlı Barbunya” is a classic Turkish dish made with fresh borlotti beans braised in olive oil and seasoned with spices and herbs. This dish belongs to the category of “Zeytinyağlı” dishes, which means that it is prepared in olive oil and is often served as an appetizer or side dish. Here is some information about it:

Ingredients: The main ingredients for Zeytinyağlı Barbunya are:

1. Barbunya beans: These special borlotti beans are the heart of the dish. They are usually used fresh and must be cooked before preparation.
2. onions: Onions are finely chopped and sautéed in olive oil to add flavor to the sauce.
3. Garlic: Minced garlic is sautéed along with the onions to add a savory flavor.
4. Tomatoes: Ripe tomatoes are chopped and combined with the beans to form the sauce.
5. Spices: Spices like paprika, salt and pepper are used for added flavor.
6. Lemon juice: Fresh lemon juice is added to give the dish a refreshing taste.
7. Olive oil: Extra virgin olive oil is used generously to braise the beans and give them a rich flavor.

Preparation: The preparation of Zeytinyağlı Barbunya begins with cooking the fresh borlotti beans. The beans are cooked until they are soft but still retain their shape. Meanwhile, onions and garlic are sautéed in olive oil until golden brown. Then chopped tomatoes, spices and lemon juice are added and the sauce is cooked until thickened.

The cooked beans are then added to the sauce and everything is lightly braised together so that the flavors mingle and the beans are well infused.

Serve: Zeytinyağlı Barbunya is usually served at room temperature or slightly chilled. It can be served as an appetizer or side dish. Before serving, it is often garnished with a pinch of fresh herbs or lemon slices to enhance the flavor.

This dish is not only delicious but also healthy as it contains lots of fresh ingredients and olive oil. It is a classic example of Turkish “Zeytinyağlı” cuisine and is often enjoyed at family dinners and festive occasions.

32. Haydari

“Haydari” is a delicious Turkish appetizer or dip made with yogurt, garlic, fresh herbs and spices. This refreshing and creamy dip is often served as a side dish to various Turkish dishes and is particularly popular with grilled meat or as a dip for flatbread or vegetables. Here is some information about Haydari:

Ingredients: The main ingredients for Haydari are:

1. Yogurt: Yogurt is the base of Haydari and provides the creamy texture. Turkish cuisine typically uses yogurt with a higher fat content to improve consistency.
2. Garlic: Minced garlic is added for the characteristic savory taste. The amount can vary depending on personal taste.
3. Fresh herbs: Fresh herbs such as mint, parsley and dill are chopped and added to improve taste.
4. Spices: Spices like salt and pepper are added for flavor.
5. Olive oil: Extra virgin olive oil is usually poured over the surface of the haydari to give it a rich flavor and make it visually appealing.

Preparation: Making Haydari is easy and only requires a few steps. The yogurt is placed in a bowl and mixed with garlic, chopped herbs and spices. The mixture is stirred well until it is creamy.

Before serving, the Haydari is placed on a plate and drizzled with olive oil. It is also often garnished with additional chopped herbs or paprika to enhance the flavor and presentation.

Serve: Haydari is often served as an appetizer or dip and goes well with grilled meat, pita bread or vegetables. It can also be served as a side dish with other Turkish dishes such as kebabs or lahmacun. This refreshing dip is particularly popular on hot days as it is cool and refreshing.

Haydari is a popular dish in Turkish cuisine and is often enjoyed at social events, family dinners and restaurants. It is easy to prepare and offers a delicious way to enjoy the taste of Turkish cuisine.

33. Sucuk

“Sucuk” is a popular Turkish sausage known for its intense flavor and spicy aromas. This air-dried sausage is made from ground beef and seasoned with various spices, especially garlic and paprika. The mixture is then stuffed into casings and air dried until solid. Here is some information about Sucuk:

Ingredients: The main ingredients for sucuk are:

1. Ground beef: Ground beef is the main ingredient of sucuk and is usually made from high quality meat.
2. Garlic: Minced garlic is added to give the sucuk its characteristic flavor.
3. Paprika powder: Paprika powder, especially hot paprika powder, is used to give the sausage its spicy note.
4. Salt and spices: Salt and various spices such as cumin, oregano and pepper are used for additional flavor.

Preparation: Preparing sucuk begins with making the seasoning mixture. Ground beef is mixed well with the chopped garlic cloves, paprika powder and spices. The mixture is then stuffed into natural casings and cut into even lengths. The sausages are then air-dried to increase their strength and concentrate the flavors.

Serve: Sucuk is usually sliced ​​thinly and fried or grilled in a pan without additional oil. It is often served as an appetizer or side dish and goes well with pita bread, tomatoes and cucumbers. The spicy sausage is also a popular ingredient in various Turkish dishes, including pide (Turkish pizza), menemen (Turkish scrambled eggs) and börek (filled dough pies).

Sucuk is very popular in Turkish cuisine due to its intense flavor and versatility. It is a favorite at barbecues, picnics and social occasions.

34. Topic

“Topik” is a traditional Turkish specialty made from crushed chickpeas. This mixture is enriched with various spices and flavors and formed into small balls or patties. Topik is often served as an appetizer or mezze in Turkish cuisine. Here is some information about Topik:

Ingredients: The main ingredients for Topik are:

1. Chickpeas: Chickpeas are first cooked and then ground into a paste to form the base of topicals.
2. Garlic: Minced garlic is added to give the topical its characteristic flavor.
3. Lemon: Fresh lemon juice is added for acidity and flavor.
4. Spices: Various spices such as cumin, paprika and cayenne pepper are used to add spice to the topical.
5. Tahini: Tahini, a paste made from ground sesame seeds, is often added to improve texture and flavor.

Preparation: Preparing Topik begins with cooking the chickpeas, followed by making a paste from the cooked chickpeas, garlic, lemon juice, spices and tahini. This paste is then formed into small balls and sometimes sprinkled with chopped nuts or parsley. The balls can also be marinated in olive oil for added flavor and moisture.

Serve: Topik is usually served as an appetizer or mezze and goes well with flatbread or pita. It is often served with fresh vegetables such as tomatoes, cucumbers and olives. The spicy chickpea balls are a popular snack at social events or as an appetizer in restaurants.

Topik is a delicious and flavorful treat in Turkish cuisine and is often enjoyed by Turkish mezze lovers. It is a versatile snack and a great way to enjoy the taste of Turkish cuisine.

35. Fava

“Fava” is a traditional Turkish dish made from dried and peeled yellow or green split beans. These beans are cooked, mashed, and infused with various spices and flavors to form a creamy porridge or puree. Fava is often served as an appetizer or mezze in Turkish cuisine. Here is some information about Fava:

Ingredients: The main ingredients for fava are:

1. Dried split beans: Yellow or green split beans are used for fava. These are usually peeled before cooking.
2. Garlic: Minced garlic is added to give the fava its characteristic flavor.
3. Olive oil: Extra virgin olive oil is often used to give the fava a rich texture and flavor.
4. Lemon: Fresh lemon juice is added for acidity and flavor.
5. Spices: Various spices such as cumin, paprika, and cayenne pepper are used to add flavor to the fava.

Preparation: Preparing fava begins with cooking the peeled split beans until they are soft. Then the cooked beans are pureed to form a smooth puree. During pureeing, garlic, olive oil, lemon juice, and spices are added to enhance flavor and texture. The puree is then chilled and can be drizzled with olive oil or garnished with fresh herbs before serving.

Serve: Fava is usually served as an appetizer or mezze and goes well with flatbread or pita. It is often served with fresh vegetables such as tomatoes, cucumbers and olives. The creamy puree is a popular snack at social events or as an appetizer in restaurants.

Fava is a delicious and creamy dish in Turkish cuisine and is often enjoyed by Turkish mezze lovers. It's a great way to enjoy the taste of Turkish cuisine and enjoy a delicious appetizer or side dish.

36. Midye Dolma

“Midye Dolma” is a popular Turkish mezze dish consisting of stuffed mussels. These shells are usually stuffed with a mixture of seasoned rice and various aromatic ingredients and then steamed or baked. Midye Dolma is a delicious and hearty dish often served as an appetizer or snack. Here is some information about Midye Dolma:

Ingredients: The main ingredients for Midye Dolma are:

1. Mussels: Fresh mussels are used to prepare Midye Dolma. The shells are opened, cleaned and prepared to receive the filling.
2. Rice: Long grain rice is usually used and enriched with spices and flavors.
3. onions: Chopped onions are added to enhance flavor and texture.
4. Parsely: Fresh parsley is often chopped and added to the filling.
5. Spices: Various spices such as pepper, paprika and peppermint are used to add flavor to the filling.

Preparation: Preparing Midye Dolma begins with preparing the filling. Rice is mixed with chopped onions, parsley, spices and spices. The shells are then opened and the filling is carefully placed into each shell. The stuffed shells are then steamed or baked until cooked through and the filling is cooked.

Serve: Midye Dolma is usually served as an appetizer or mezze and can be garnished with lemon wedges or garlic yogurt sauce. The mussels are often served in a row or in a bowl and are a popular snack at social events or in seafood restaurants.

Midye Dolma is a hearty and delicious Turkish specialty enjoyed by mussel lovers and fans of Turkish mezze alike. It's a great way to experience the taste of Turkish cuisine and enjoy a unique appetizer.

37. Saksuka

“Şakşuka” is a Turkish vegetable dish consisting of various fried or boiled vegetables served in a spicy tomato sauce. This dish is a popular side dish or mezze in Turkish cuisine and can be eaten warm or cold. Here is some information about Şakşuka:

Ingredients: The main ingredients for Şakşuka are:

1. Eggplant: Eggplants are usually cut into cubes and fried until tender.
2. Paprika: Peppers are also cut into cubes and fried.
3. Zucchini: Zucchini can also be cut into cubes and fried or boiled.
4. Tomatoes: Tomatoes are an integral part of the tomato sauce that surrounds the dish.
5. Garlic: Minced garlic is added to give the Şakşuka its characteristic flavor.
6. Tomato sauce: A spicy tomato sauce made from tomato paste, spices and seasonings.
7. Spices: Various spices such as paprika, cumin and chili are used to add flavor to the sauce.

Preparation: The preparation of Şakşuka begins with frying or boiling the various vegetables until they are soft. Meanwhile, the tomato sauce is prepared by mixing tomato paste, garlic and spices. The fried or boiled vegetables are then mixed with the tomato sauce and the dish is served.

Serve: Şakşuka is usually served as a side dish or mezze and can be eaten warm or cold. It goes well with flatbread or pita and can be garnished with fresh herbs or lemon wedges.

Şakşuka is a delicious and spicy vegetable dish in Turkish cuisine and is often enjoyed by lovers of Turkish mezze. It's a great way to enjoy the taste of Turkish cuisine and enjoy a versatile side dish.

38. Karides Guvec

“Karides Güveç” is a popular Turkish dish made from shrimp (karides) in a spicy tomato sauce. The dish is served in a special clay pot, also called güveç, and baked until the shrimp are juicy and the sauce is aromatic. Here is some information about Karides Güveç:

Ingredients: The main ingredients for Karides Güveç are:

1. Shrimp: Fresh shrimp is usually used, with the shells removed and the intestines removed.
2. Tomatoes: Fresh tomatoes or tomato paste are used to prepare the tomato sauce.
3. onions: Chopped onions are added for flavor and texture.
4. Garlic: Chopped garlic is used to give the dish an aromatic taste.
5. Spices: Various spices such as paprika, cumin and cayenne pepper are used to add flavor to the sauce.
6. Olive oil: Extra virgin olive oil is often used to enhance flavor and texture.

Preparation: The preparation of Karides Güveç begins with sautéing onions and garlic in olive oil. Then the shrimp are added and fried briefly. The tomato sauce, spices and tomato paste are added and everything is mixed well. The mixture is then placed in a clay pot or güveç dish and baked in the oven until the shrimp are cooked and the sauce has thickened.

Serve: Karides Güveç is usually served directly from the clay pot or güveç bowl. It can be served with fresh pita bread or rice and is often garnished with lemon wedges and fresh herbs.

Karides Güveç is a delicious dish that carries the flavors of Turkish cuisine. It's a great way to enjoy fresh shrimp and taste the savory tomato sauce.

39. Muecver

“Mücver” is a popular Turkish dish made from chopped vegetables, especially zucchini (kabak) or spinach (ispanak), and various spices. This mixture is formed into small cakes and fried until golden brown and crispy. Here is some information about Mücver:

Ingredients: The main ingredients for Mücver are:

1. Zucchini or spinach: Fresh zucchini or spinach leaves are used, depending on which variant of the dish is being prepared.
2. Onion: Chopped onions are added to enhance flavor and texture.
3. Owner: Eggs act as a binding agent for the mixture and help hold the cakes together.
4. Flour: All-purpose flour is used to thicken the mixture and shape the cakes.
5. Spices: Various spices such as cumin, paprika and peppermint are used to add flavor to the mixture.
6. Herbs: Fresh herbs like parsley or dill are often chopped and added to the mix.
7. Baking powder: Baking powder is sometimes used to make the Mücver cakes light and airy.

Preparation: Preparing Mücver begins with grating the zucchini or chopping the spinach. The vegetables are then squeezed to remove excess moisture. Then the chopped onions, eggs, flour, spices, herbs and possibly baking powder are added to the vegetable mixture. Everything is mixed thoroughly to obtain a uniform mass.

Roast meat: The Mücver mixture is formed into small flat cakes and fried in hot oil until golden brown and crispy on both sides.

Serve: Mücver is usually served hot and can be garnished with yogurt sauce or a squeeze of lemon juice. It is a popular appetizer or mezze in Turkish cuisine and can also be enjoyed as a snack.

Mücver is a delicious and easy-to-prepare dish that carries the flavors of Turkish cuisine. It's a great way to use seasonal vegetables and make delicious, crispy cakes.

Turkish soups

The story about Turkish soups

In Turkish cuisine, soup is “drunk”. In Turkey, it is customary to eat soup, in Turkish Çorba, for breakfast. Every major village has a local soup kitchen “Çorbacı” that serves different soups throughout the day. Of course, only fresh white bread goes well with this. Since the soup is also very rich in ingredients, they fill you up and give you strength for the day.

Turkish salad

The salads are usually prepared in a marinade of olive oil and lemon juice.

Turkish cuisine with meat, fish and vegetarian food

Turkish cuisine is diverse. In restaurants, meat dishes are usually served with rice/bulgur, tomatoes, roasted peppers and lettuce. Kebab is probably the most famous Turkish dish and should not be confused with the doner kebab, which was invented in Germany. Kebab or too kebab is a collective term for various meat dishes from lamb to beef to mutton - mainly grilled or served on a skewer (şiş). There are many kebab versions in Turkey.

Turkish street food - more than just doner kebabs

Turkish desserts, desserts and sweets

Turkish Snacks: Dried Fruits, Nuts and Seeds

Turkish drinks