We’ve compiled essential suggestions to enhance your travel experience during your visit to Turkey. Read our guide and ensure enjoyment and the opportunity to savor renowned Top foods to eat in Turkey.
Warning: Embarking on a culinary journey through Turkey while harboring dietary aspirations may prove to be a futile endeavor! If you’re resolute in your quest to cut carbs or sculpt a beach-ready physique, Turkey might not be the most accommodating destination. The tantalizing aromas and flavors of Turkish cuisine have an almost magnetic pull, making it a daunting task to resist the abundance of culinary delights. Rooted in the rich legacy of Ottoman cuisine, which seamlessly incorporates diverse influences from Central Asia, the Balkans, and the Caucasus, Turkish gastronomy is a captivating fusion of tradition and innovation.
Turkey is a vast country situated between Europe and Asia. It’s a crossroads between East and West, a melting pot of Middle Eastern, Mediterranean and Eastern European influences. This is reflected in its diverse and flavorful cuisine which has been shaped over centuries by the Ottomans and neighboring cultures.
As a food lover visiting Turkey for the first time, I was blown away by the variety of delicious dishes available. From tangy appetizers and rich Ottoman-era stews to sweet pastries and refreshing drinks, Turkish cuisine has so much to offer. Here’s an overview of what people in Turkey typically eat on a daily basis.
Breakfast
In Turkey breakfast (kahvaltı) is considered the most important meal of the day. Rather than just cereal or toast Turks start their day with a hearty spread including eggs, cheese, olives, tomatoes, cucumbers, jam, honey, kaymak (clotted cream), sucuk (spicy Turkish sausage), and a variety of fresh breads.
Popular Turkish breakfast foods include:
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Menemen – Scrambled eggs cooked with onions, tomatoes and peppers. Often served wrapped in bread.
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Börek – Flaky pastries filled with cheese, meat, potatoes, or spinach.
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Simit – Round bread encrusted with sesame seeds, similar to a bagel. Often eaten with honey or jam.
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Olives – A staple at the Turkish breakfast table. Both black and green varieties.
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Turkish tea and coffee – Served black, strong, and sweet. The caffeine kickstarts the day.
Lunch
Turkish lunch (öğle yemeği) is often the main meal of the day. Restaurants have special set menus at midday featuring hearty appetizers, protein-focused mains, salads, and desserts.
Popular Turkish lunch foods include:
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Pide – Flatbread baked with toppings like ground meat, cheese, egg, or sucuk. Essentially Turkish pizza.
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Gözleme – Savory crepes filled with meat, cheese, potato, or spinach.
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Köfte – Grilled meatballs made of lamb and bulgur wheat.
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Lahmacun – Flatbread topped with spiced lamb and vegetables.
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Çorba soup – Hearty soups like lentil, barley, tomato, or yogurt-based çorba are ever-present.
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Salad – On the side, expect tomato, cucumber, carrot salads tossed in lemon juice and olive oil.
Dinner
In the evenings, Turkish dinners (akşam yemeği) tend to be relaxed, multi-course affairs enjoyed slowly over conversation. Hot meze appetizers, kebabs, stews simmered for hours in clay pots, and fragrant pilafs grace the table.
Some popular Turkish dinner choices:
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Baked Fish – Prepared simply, often just seasoned with lemon and herbs.
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Kebabs – Lamb or chicken kebab varieties like shish, köfte, şiş, adana.
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Dolmas – Grape leaves, peppers, zucchini, stuffed with rice, currants, and pine nuts.
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Borek – Buttery phyllo pastries with savory fillings.
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Mantı – Turkish ravioli, boiled and topped with garlicky yogurt and butter.
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Pilav rice dishes – Rice pilafs flavored with saffron and cooked in stock.
Snacks and Street Foods
Snacking is a key part of Turkish food culture. Walking around Turkish cities, you’ll find an endless assortment of tantalizing street foods and snacks like:
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Simit – Bagel-like bread rings covered in sesame seeds, sold from street carts.
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Döner kebab – Thinly sliced rotating meat carved into a bread pocket or wrap.
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Balık ekmek – Grilled fish sandwiches sold by the Bosphorus and seaside.
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Midye dolma – Stuffed mussels doused in lemon and olive oil.
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Kokoreç – Seasoned lamb or mutton intestines wrapped in bread.
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Simits – Bagel-like bread rings covered in sesame seeds, sold from street carts.
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Roasted chestnuts – Sold in the winter months by chestnut vendors.
Desserts and Sweets
Turks love their desserts (tatlı). Sugary treats like baklava, lokum, and kunefe satisfy cravings for something sweet after a savory meal.
Favorite Turkish desserts include:
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Baklava – Flaky phyllo layered with nuts and soaked in honey syrup.
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Lokum – Gelatinous cubes flavored with rosewater, pistachio, lemon, or cinnamon.
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Kunefe – Shredded wheat and cheese dessert soaked in sweet syrup.
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Dondurma – Stretchy, chewy ice cream made with orchid flour.
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Kadayıf – Shredded wheat stuffed with nuts or clotted cream.
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Sütlaç – Milk pudding topped with cinnamon.
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Künefe – A sweet cheese pastry soaked in syrup.
Beverages
From aromatic teas to frothy coffee to refreshing juices, Turks enjoy a variety of hot and cold beverages with their meals.
Quintessential Turkish drinks include:
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Turkish coffee – Thick, strong coffee made in a cezve served with every meal.
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Turkish tea – Black tea served in a tulip-shaped glass – çay is the national drink.
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Ayran – Savory yogurt-based drink enjoyed with kebabs and pide.
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Şalgam – Sour turnip juice turns bright purple when mixed with spices.
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Boza – A thick, fermented wheat drink with a slightly sour taste.
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Sahlep – Hot milk flavored with orchid powder and cinnamon, popular in winter.
Balık Ekmek
Turkish Balık Ekmek, also known as “Fish Bread,” has gained fame for several reasons. It is one of the popular street foods to eat in Turkey, particularly in coastal regions. Here are some factors contributing to its popularity:
Freshness of Ingredients: Balık Ekmek typically features fresh fish, usually mackerel or other locally caught varieties. The fish is grilled to perfection, providing a flavorful and succulent filling. The use of fresh and high-quality ingredients contributes to the dish’s popularity.
Simplicity: Balık Ekmek is a simple yet delicious dish. It consists of grilled fish placed in a half-section of a baguette-style bread, often accompanied by lettuce, onions, and sometimes tomatoes. The simplicity of the preparation allows the natural flavors of the fish to shine through.
Street Food Culture: Turkey has a vibrant street food culture, and Balık Ekmek fits perfectly into this tradition. The convenience and portability of the dish make it a favorite among locals and tourists alike. It’s a quick and satisfying option for those looking for a tasty snack or a light meal while exploring the streets or coastal areas.
Coastal Locations: Balık Ekmek is especially popular in coastal regions and seaside towns where fresh fish is readily available. The combination of enjoying the dish by the sea adds to the overall experience, making it a staple in areas with easy access to seafood.
Culinary Tradition: Balık Ekmek reflects Turkey’s rich culinary tradition, combining elements of Mediterranean and Middle Eastern cuisines. The grilled fish and fresh bread showcase the country’s commitment to using local and seasonal ingredients in its cuisine.
Affordability: Balık Ekmek is often an affordable option, making it accessible to a wide range of people. Its affordability, combined with its delicious taste, contributes to its widespread popularity.
Tourist Attraction: Balık Ekmek has become somewhat of a tourist attraction in Turkey. Visitors are drawn to the experience of enjoying a fresh fish sandwich by the water, creating lasting memories associated with this particular street food.
Turkish Gözleme is a traditional Turkish flatbread that is often filled with a variety of savory ingredients. The dough is rolled out thinly and then folded over the filling before being cooked on a griddle or skillet. Here are the main components of Turkish Gözleme:
Dough: The dough for gözleme is typically made from flour, water, salt, and sometimes a bit of yogurt. The dough is kneaded, rolled out thinly, and then used as the base for the filling.
Filling Options: Gözleme can have various fillings, and the choice of filling can vary based on personal preference and regional variations. Common fillings include:
Spinach and Feta (Ispanaklı and Peynirli): A mixture of cooked spinach and feta cheese seasoned with salt and sometimes a touch of red pepper flakes.
Potato and Ground Meat (Patatesli Kıymalı): A combination of thinly sliced or grated potatoes and seasoned ground meat, often beef or lamb.
Cheese (Peynirli): A mixture of various cheeses, such as feta or Turkish white cheese, sometimes combined with parsley or herbs.
Minced Meat (Kıymalı): Cooked minced meat seasoned with spices, onions, and sometimes tomatoes or peppers.
Sweet Fillings: In some cases, gözleme can be filled with sweet ingredients like Nutella, sugar, cinnamon, and ground nuts for a dessert variation.
Cooking: The filled gözleme is cooked on a griddle or skillet. It is typically brushed with a bit of oil or butter while cooking to achieve a golden-brown and crispy exterior. The flatbread is flipped to ensure even cooking on both sides.
Serving: Once cooked, gözleme is usually cut into quarters or halves and served hot. It is often accompanied by yogurt or ayran (a traditional Turkish yogurt-based drink).
Gözleme is a versatile and customizable dish, making it a popular street food and a homemade specialty in Turkish cuisine. It is enjoyed for its delicious combination of a thin, crispy exterior and flavorful fillings.
Iskender Kebap
Iskender Kebap is a star among the Top Foods To Eat In Turkey. Also known simply as Iskender, it is a popular Turkish dish that originated in Bursa. It consists of thinly sliced döner kebab meat (usually lamb or beef) served over pieces of pide bread, accompanied by a rich tomato sauce and yogurt. Here are the main components of Iskender Kebap:
Döner Kebab: The primary ingredient is döner kebab meat, which is traditionally cooked on a vertical rotisserie. The meat is usually lamb or beef, and it is marinated with spices for flavor. It’s then cooked on the vertical rotisserie and thinly sliced before being served.
Pide Bread: Pide is a type of Turkish bread that is similar to flatbread or pita. In Iskender Kebap, pieces of pide bread are arranged on the serving plate to form a base for the sliced döner meat.
Tomato Sauce: A rich tomato-based sauce is an essential component of Iskender. The sauce is typically made with tomatoes, butter, and spices. It adds flavor and moisture to the dish.
Yogurt: Iskender is often accompanied by a generous serving of yogurt. The yogurt is usually plain and serves to balance the flavors, providing a cool and creamy contrast to the warm and savory components of the dish.
Butter: Melted butter is drizzled over the top of the dish, adding richness and flavor. It enhances the overall taste of Iskender.
Red Pepper Flakes (optional): Some variations may include red pepper flakes or Aleppo pepper for a touch of heat and extra flavor.
To assemble Iskender Kebap, the slices of döner kebab meat are arranged over the pieces of pide bread. The dish is then generously drizzled with the tomato sauce and yogurt, and melted butter is added on top. It’s a hearty and flavorful dish that is often garnished with additional herbs, such as parsley, before serving.
Iskender Kebap is a popular and satisfying meal in Turkish cuisine, enjoyed in restaurants and kebab houses throughout the country.