10 Authentic Turkish Dishes You Must Try If You Visit Turkey

Ömer Faruk Kino
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Turkish cuisine is more than just a collection of recipes; it embodies a centuries-old cultural and historical legacy in eating and drinking customs. In Anatolia's fertile lands, nomadic Central Asian traditions, the sophistication of Ottoman palace fare, and the freshness of Mediterranean ingredients come together. As a result, anyone visiting Turkey is likely to experience this unique culinary journey at least once. So, what to eat in Turkey? And what are the best authentic Turkish dishes? Here are 10 authentic Turkish dishes that are loved locally and are must-tries for visitors!

1. Döner Kebab – On Every Corner, In Every Heart

Döner is one of the most iconic and widespread street foods in Turkish cuisine. It takes its name from the large meat skewer that is rotated while cooking. It is usually made from lamb, beef or chicken. The meat is marinated in special spices, then skewered vertically and slowly rotated over a wood or gas fire.

Döner is a favourite dish among people from all walks of life due to its affordability and filling nature. It is served in lavash or bread, accompanied by pickles, tomatoes, onions, and sometimes French fries. In Istanbul, especially in the Beyoğlu and Kadıköy areas, many döner restaurants stand out with their own special sauces and cooking techniques.

2. İskender Kebab – The Pride of Bursa, the Triumph of Butter

İskender kebab takes its name from İskender Efendi, a native of Bursa who invented this dish in the 19th century. It is essentially a version of döner, but what makes it special is the way it is served. Small pieces of pide bread are laid out on the bottom, topped with plenty of döner meat, and drizzled with tomato sauce. Yoghurt is added, and finally, melted lamb butter is poured over it before serving.

This type of kebab is an indispensable part of family meals, especially on Sundays. In Bursa, people queue up at İskender's original restaurant and can wait for hours for it. With its taste, filling nature and presentation, it is one of the most extravagant dishes in Turkish cuisine.

3. Şiş Kebap – Meat at Its Most Natural on a Wood Fire

Şiş kebap is prepared by marinating cubed meat (usually lamb or beef) in special spices, threading it onto iron skewers, and cooking it over charcoal. In the Aegean and Mediterranean regions, a marinade made with olive oil and oregano is preferred, while in Central Anatolia, yoghurt and red pepper are the main ingredients.

Shish kebab is usually cooked with tomatoes, peppers and onions. It is served with rice, ayran and grilled vegetables. It is an integral part of barbecue culture in the summer months. It is the crown jewel of open-air meals, especially in villages and highlands.

4. Adana and Urfa Kebab – The Dance of Spices and Fire

Adana kebab is a famous type of kebab with a long, thin shape. It is made with intense red pepper, tail fat, and a mixture of beef and lamb mince. Its flavour comes from the spices, and its consistency comes from being kneaded in the right proportion. It is quite spicy. Urfa kebab uses the same technique but is not spicy.

In Adana, this kebab is served with plenty of sumac-seasoned onions, roasted tomatoes, green peppers and lavash bread. It is usually accompanied by ezme, haydari and turnip. To understand the difference between Adana and Urfa kebabs, you need to try both versions in their respective regions.

5. Köfte – Every Region Has Its Own Legend

Köfte is one of the most basic protein sources in Turkish cuisine. Almost every city has its own unique köfte recipe. İnegöl köfte is famous in Bursa, Akçaabat köfte in Trabzon, and Tekirdağ köfte in Thrace.

İzmir köfte is baked in the oven with potatoes, tomatoes and peppers. Sultanahmet köfte is known for its simple and soft texture. Köfte is an indispensable part of home-cooked meals, picnics and school canteens. For the Turkish people, köfte represents the warmth of home and nostalgia.

6. Mantı – Anatolia's Little Flavour Bomb

Kayseri mantı is a special dish made by placing minced meat inside thinly rolled dough, boiling it in water, and pouring yoghurt and butter-chilli pepper sauce over it. Real Kayseri mantı is expected to be small enough to fit 40 pieces on a spoon.

Mantı is typically made in Anatolia during holidays or when hosting guests. Since its preparation is labour-intensive, it is a dish made through shared effort; mothers and daughters, neighbours, or the entire family gather together to prepare mantı for hours. In this sense, it is not just a dish but a ritual.

7. Lahmacun – The Art of Spices on Thin Dough

Lahmacun is made by spreading minced meat filling on thinly rolled dough and baking it in a stone oven. The filling consists of minced meat, tomatoes, onions, garlic and plenty of spices. After baking, it is sprinkled with parsley and lemon juice and eaten as a wrap.

In Southeast Anatolia, lahmacun is thin and crispy, while in the Black Sea region, it is prepared with slightly thicker dough. A favourite lunch break option for everyone from office workers to students in Turkey, lahmacun is a quick, economical and extremely tasty alternative.

8. Imam Bayıldı – The Queen of Olive Oil Dishes

The name is interesting: according to legend, an imam liked this dish so much that he fainted after eating it. The eggplant is hollowed out and filled with onion, garlic, tomato, and parsley. It is slowly cooked in olive oil. It is eaten cold, especially in the summer months.

İmam Bayıldı is one of the pinnacles of olive oil-based cuisine. Its lightness, aroma, and satisfying nature make it ideal for both vegetarians and those seeking a healthy diet. Olive oil-based dishes hold a special place in Aegean cuisine, and this dish is at the forefront.

9. Cağ Kebab – A Delicacy from the Mountains of Erzurum

Cağ kebab is a type of horizontal rotisserie kebab unique to Erzurum. Marinated lamb meat is slowly cooked over a wood fire on a horizontal skewer. Each portion is served on small skewers called ‘cağ’.

This kebab type, with its tender meat and smoky aroma, is quite different from the classic döner. It has become popular outside of Erzurum as well, but its most authentic form can still be found in the historic kebab restaurants of Erzurum. It is traditionally consumed with ayran.

10. Turkish Desserts: Künefe and Baklava – The Sweet Endings of Turkish Cuisine

Baklava is the most famous dessert of Turkish cuisine, prepared with pistachios or walnuts, layered phyllo dough, and sweetened with sugar syrup. Gaziantep is the capital of baklava. It is consumed not only on special occasions but also frequently in daily life.

Künefe, on the other hand, is a dessert specific to Hatay and its surroundings. Unsalted cheese is placed between layers of shredded phyllo dough, baked in the oven, and sweetened with syrup. It is served hot and often topped with clotted cream or ice cream.

Both pair perfectly with Turkish coffee or tea. They are among the richest and most satisfying examples of Turkish dessert culture.

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