10 Famous Turkish Foods That Define the Country’s Culinary Culture

28.07.2025 - 14:56

Turkish cuisine has evolved over time, drawing inspiration from various civilisations to become one of the world's richest and most diverse culinary cultures. Influenced by the Middle East, the Balkans, the Caucasus and the Mediterranean, this cuisine stands out for its spices, cooking techniques and culture of sharing at the table. So, what are the most popular dishes in Turkey? What can be found on a typical Turkish menu? And what is Turkey's national dish? In this comprehensive guide, we provide satisfying answers to all these questions by taking a closer look at the most beloved dishes of Turkish cuisine.

Turkey's National Dish: Dried Beans

Dried beans have become an indispensable part of meals throughout Turkey and are widely accepted as the ‘national dish.’ It is prepared with white beans, tomato paste, onions, and optional meat or pastrami. It is always served with rice pilaf and yoghurt sauce. This classic dish, which can be found in every neighbourhood restaurant, school cafeteria, or home kitchen, is both economical and filling.

1. Döner Kebab

Döner kebab is Turkey's most famous street food and has become a symbol of Turkish cuisine worldwide. The meat, which is slowly cooked on a vertical spit, is served in a sandwich, on rice or in a wrap. It is usually made from chicken or beef. Its quick, convenient, and delicious nature makes döner an indispensable choice for both local and foreign tourists.

2. İskender Kebab

This famous dish, originating in Bursa, reaches a whole new level with tomato sauce and hot butter poured over the döner. The pieces of pide bread placed underneath soften with the oil and sauce from the döner, and it is served with plenty of yoghurt on the side. It is considered the most special dish on restaurant menus in Turkey.

3. Köfte

Köfte is one of the most basic and versatile dishes in Turkish cuisine. It is shaped by kneading minced meat, onion, spices and sometimes breadcrumbs, and cooked on the grill, in the oven or in a pan. Köfte varieties from cities such as Tekirdağ, Akçaabat, İnegöl and İzmir are nationally renowned. It is served with rice, salad, and yoghurt.

4. Pideli Köfte

Pideli köfte, the most elaborate version of köfte, is particularly famous in the Marmara Region. Grilled köfte are placed on top of pide slices, drizzled with tomato sauce. This dish, completed with yoghurt and melted butter, is rich in both appearance and taste.

5. Lahmacun

Known among the people as ‘Turkish pizza,’ lahmacun is prepared by spreading a mixture of minced meat, onions, and spices on thinly rolled dough. After being baked in the oven, it is eaten as a wrap with lemon, parsley, and sometimes sumac. It has a long history, especially in the Southeast Anatolia Region.

6. Pide

Known for its appearance when served on a boat, pide is offered in varieties with cheese, minced meat, chicken or eggs. A pride of the Black Sea cuisine, pide is baked in wood-fired ovens, giving it a unique aroma. It is typically preferred for lunch or dinner.

7. Börek

Börek, made by layering phyllo dough with cheese, minced meat, potatoes, or spinach, is a favourite for both breakfast and snacks in Turkey. There are dozens of varieties, such as su böreği, kol böreği, and sigara böreği. It is widely available both as a homemade dish and as a pastry shop product.

8. Çiğ Köfte

Originally from Şanlıurfa, çiğ köfte is traditionally made with raw meat, but today, the meatless, spicy bulgur version is much more common. It is eaten wrapped in lettuce leaves or lavash with lemon and pomegranate molasses. It has become popular among young people as a healthy and vegan snack.

9. Mantı

Kayseri mantı is prepared by filling small pieces of dough with minced meat, sealing them, and boiling them. It is served with yoghurt, garlic, and hot pepper fried in hot butter. This labour-intensive dish is a favourite on holiday and special occasion tables.

10. Dolma and Sarma

Dolma is typically prepared by stuffing vegetables such as peppers, eggplants, or zucchini with a rice or meat filling. Sarma is made by wrapping grape leaves or cabbage leaves with a thin rice filling. It can be served with olive oil or as a hot dish. It is an indispensable appetiser on both home and restaurant tables.

What is a Typical Turkish Menu Like?

A typical Turkish menu stands out for its variety and nutritional value. These menus are usually structured as follows:

Meze Platter: Cold appetisers such as haydari, spicy ezme, hummus, fava, and olive oil-stuffed vine leaves.

Warm Appetisers: Snacks such as sigara böreği, paçanga böreği, and çiğ köfte.

Main Course: Meat or vegetable kebabs, stews, rice, and yoghurt are served.

Dessert: Baklava, künefe, or milk-based desserts are preferred after the meal.

Turkish Breakfast

Breakfast culture is a source of pride in Turkish cuisine. Olives, white cheese, cheddar cheese, tomatoes, cucumbers, honey, clotted cream, jam, boiled eggs, menemen, eggs with sucuk sausage, and freshly brewed tea are essential components of a classic Turkish breakfast. Especially on weekends, long breakfasts have become a social ritual.

Why Are These Dishes So Popular?

There are several key reasons why certain dishes stand out in Turkish cuisine:

Cultural and historical origins: A rich heritage stretching from the Ottoman palace kitchen to village tables.

Accessibility: Options to suit every budget and palate, from street food to home-cooked meals.

Rich content: A balanced use of meat, vegetables, legumes, spices, and dairy products.

Sharing culture: Shared plates, large tables, and the habit of eating together make Turkish dishes socially meaningful as well.

Why is Turkish Cuisine So Unique?

In Turkey, food is not just for filling the stomach, but also a sign of cultural identity. Although each region has its own unique flavours, some dishes have become popular throughout the country and are among the most popular Turkish dishes. From döner to mantı, from kuru fasulye to lahmacun, each dish showcases the depth and diversity of Turkish cuisine.

While dried beans stand out as Turkey's national dish, flavours like döner, köfte, börek, lahmacun, and mantı are essential parts of daily life. These dishes, which are frequently consumed both at home and in restaurants, are among the must-try flavours for every visitor to Turkey.