Food And Drink In Turkey
Turkish cuisine stands among the world’s great culinary traditions, reflecting millennia of history and a vast, varied geography. As one expert observes, Turkey’s landscape and climate have “enabled Turks to form a very rich and varied food culture”. This richness is the legacy of empires and migrations: Central Asian nomads, Anatolian Seljuks, Ottoman sultans and countless regional communities all contributed ingredients and techniques. In fact, modern Turkish food is “largely the heritage of Ottoman cuisine, European influences, Seljuk cuisine and the Turkish diaspora”, blending Middle Eastern spice, Mediterranean produce, Balkan meat dishes and Central Asian dairy traditions. Throughout Turkey today, meals center not on a single “dish” but on a balanced array of bread, rice or bulgur with plenty of vegetables, yogurt and locally grilled meats. From courtly feast to modest village dinner, Turkish cooking is woven into the social fabric, offering not just nourishment but hospitality (misafirperverlik) and community.
Geography underpins Turkey’s culinary diversity. Across its seven distinct regions – from the Aegean coast to the Black Sea highlands – local climates and crops shape different traditions. Coastal regions use copious olive oil, citrus and fresh fish, whereas the Southeast relies on fiery peppers, flatbreads and pistachios. Mountain pastures yield rich dairy cheeses in the east; Central Anatolia’s plains produce hearty wheat dishes and stews. One travel authority even notes that Istanbul’s cuisine, for example, shows all these influences in microcosm. Throughout the country, simple staples – flatbreads like simit, rice pilav, lentils and vegetable stews – provide a base, while regional specialties and meze appetizers add flair. Despite exotic ingredients and elaborate palace recipes, the heart of Turkish food remains recognizably wholesome: fresh fruits, vegetables and grains accented by lamb, eggplant, yoghurt and olive oil.
The Historical Roots: From Seljuk Steppes to Ottoman Palaces
Turkish cooking today is built on centuries of historical synthesis. The earliest layer comes from Central Asian Turkic nomads and the Seljuk Turks. In their horse-riding, pastoral culture, meat (especially lamb or mutton) and dairy were paramount, and they invented what is now quintessentially Turkish – yoğurt. In medieval Anatolia, Seljuk courts encountered Byzantine, Arab and Persian cuisine. One scholar notes that as the Seljuks “encountered many new and different ingredients, they incorporated them into their own cuisine. The once simple cuisine became more complex”. For example, the Seljuks introduced elaborate şerbets (sweet fruit drinks) and built a foundation of dishes like keşkek (a wheat-and-meat porridge) and the original mantı dumplings. Seljuk meals were modest by later Ottoman standards – typically two per day – and often began with soup, cheese and bread, with coffee arriving at the end of the meal. These early traditions established staples (lamb and yogurt) and introduced delicacies like dried pastırma (cured beef) that survive in forms such as the beloved pastırmalı pide.
With the rise of the Ottoman Empire (mid-14th century onward), Turkish food was transformed into a global fusion. The fall of the Anatolian Seljuks “marked the beginning of the Ottomans,” whose vast empire connected Europe, the Middle East and North Africa. The sultans created magnificent palace kitchens in Istanbul (Topkapı Palace) and elsewhere, staffed by hundreds of specialist chefs. These cooks constantly sought new flavors and variety, so that Ottoman cuisine “became a place to look for a variety of tastes, and [this] contributed to enrichment of Turkish cuisine”. Dishes we now consider traditional – pilafs with nuts, layered baklava, stuffed vegetables, rice-stuffed vine leaves (dolma), şiş kebab and many others – were refined in these imperial kitchens. The Ottomans also introduced New World crops (tomatoes, peppers, potatoes) and took advantage of fruits, nuts and spices from across their realm. By the 17th century, even the common Turkish coffee ritual had emerged: qahve was prepared in small pots and served at the end of a meal, a custom begun in Sultan’s palaces and salons.
Seljuk & Nomadic Foundations
Centuries earlier, Turkish cuisine had been shaped by steppe living. In Central Asia, Turks “earned their living via animal husbandry,” so dairy products and preserved meats dominated (the traditional salted horsemeat kurut, for instance). With the Seljuk conquest of Anatolia, these nomadic staples adapted to sedentary life. The Seljuks still prized sour foods – pureed ayran and vinegar-pickled dishes – but they learned agriculture’s bounty. A Seljuk merchant might enjoy a simple midmorning soup of lentils or wheat porridge, then griddle flatbread and cheese. At day’s end he drank strong Turkish coffee; in holy months like Ramadan, extended feasts included lamb stews and sweets shared with neighbors, all reflecting early Turkish hospitality. In short, the basic pillars – meat, dairy, grain and hearty freshness – were already in place.
The Ottoman Empire’s Culinary Synthesis
When Constantinople fell in 1453, the Ottoman empire’s tables started brimming with global influences. Sultan Mehmed II built new kitchens in Topkapı, and under his successor Süleyman the Magnificent, Istanbul became a melting pot of food cultures. Palace chefs competed to present exotic dishes to the Sultan and court; as one history notes, the palace kitchen’s goal was endless “variety of tastes”. Classic dishes took shape: Hünkar Beğendi (eggplant purée with lamb stew) came from this era, as did the layered phyllo baklava perfected in royal confectioneries. Coffee became a courtly drink: accounts describe sultans receiving guests over cups of rich qahve and spiced sherbets.
Meanwhile, the Ottomans’ many provinces sent their own fare to the capital. The influence of Armenian pastry chefs introduced dolmas and sarma (stuffed vegetables and vine leaves); Balkan and Middle Eastern cooks contributed desserts like lokum and spice blends. In short, the Ottoman period did not create Turkish cuisine out of nothing – it refined and unified it. Today’s Turkish food still carries the imprint of that epicentre: it is often said that “the foundations of today’s Turkish cuisine lay in the Ottoman palace kitchen”.
The Turkish Meal: A Day of Eating from Kahvaltı to Akşam Yemeği
In Turkey, food is not only sustenance but a ritual threaded through the day. The daily pattern centers on breakfast, lunch and dinner, with indulgent late-night snacks (yatsılık). By far the largest meal is dinner (akşam yemeği), but breakfast (kahvaltı) and a hearty lunch (öğle yemeği) are equally cherished.
Turkish Breakfast (Kahvaltı)
Breakfast is more than a quick bite – it is almost ceremonial. A full kahvaltı spread (serpme kahvaltı) might include dozens of small dishes. Tulip-shaped glasses of strong black tea always appear first; indeed kahvaltı literally means “before coffee,” reflecting that tea is the morning beverage of choice. The table brims with cheeses (crumbly white beyaz peynir, creamy kaşar), ripe tomatoes and cucumbers, green and black olives, fresh breads (the sesame-crusted simit and soft rolls called poğaça), and sweet condiments – jars of jam, honey, or kaymak (clotted cream). Rich items join the parade: sucuk (spicy beef sausage) may be sliced and pan-fried with eggs, and flaky pastries (börek) or filled flatbreads bring warmth. One signature dish is menemen, a rustic scramble of tomatoes, green peppers and eggs – its mix of red, green and yellow is as colorful as it is flavorful.
This menemen is the Turkish breakfast specialty of scrambled eggs stewed with tomatoes and peppers. It typifies the hearty, communal morning meals Turks share, accompanied by bread and endless glasses of çay (tea).
Another beloved item is gözleme: paper-thin dough rolled and filled with ingredients like cheese and spinach or potato, then sealed and griddle-cooked. It is often made fresh at cafes or even by street vendors. Alongside these, one might find sigara böreği (cheese-filled pastry rolls) and bowls of creamy yogurt. Eating kahvaltı is unhurried and social; guests linger over second cups of tea as hosts insist they take more food. (It is considered polite to say “Afiyet olsun” before eating, and “Elinize sağlık” to the cook afterwards.) Only after such a breakfast will Turks consider coffee – the famed Turkish coffee – which traditionally follows the meal.
Lunch (Öğle Yemeği)
Lunch is typically a substantial meal, often taken at esnaf lokantaları (workers’ cafés). These neighborhood eateries keep hot trays of ev yemekleri – home-style stews, vegetable dishes and soups – that patrons choose from on a quick visit. A common plate might include a steaming lentil soup, a serving of meatball stew or kuru fasulye (white bean casserole), a mound of rice or bulgur pilav, and a simple salad. The pace is brisk; tradesmen can eat a warm, balanced meal and be back at work within an hour. As a travel writer notes, Turkey’s cities abound in such lokantas, and on city streets “specialised” spots offer single dishes on demand – whether grilled köfte, fresh döner or crispy pide and börek. Takeout food is also common; vendors sell balık ekmek (grilled fish sandwiches) by the shore and kumpir (loaded baked potatoes) at parks.
Dinner (Akşam Yemeği)
Dinner is the main family event and often starts with soup (çorba). Popular choices include lentil or tomato soup, or seasonal vegetable soups (e.g. yogurt soup in summer, hearty tarhana in winter). This is usually followed by a substantial main course. In most homes, a Sunday or weekday dinner will feature a meat or poultry stew (like etli taze fasulye – green beans with beef) or a marinated grilled kebab, always served with rice or bulgur pilav and perhaps a cooked vegetable dish in olive oil (zeytinyağlı), plus a simple çoban salatası of chopped tomato, cucumber, onion and parsley. Turkeys love to end the meal with fruit, nuts or sweet treats and strong coffee.
Dining out at night often means meyhane culture: a tavern where friends share plates of meze appetizers and sip rakı (anise spirit) late into the evening. Meze might include dips like haydari (thick yogurt with garlic and mint) and acılı ezme (spicy tomato-pepper paste), small veggie dishes or fried midye dolma (stuffed mussels), served with rakı diluted to milky white. It is a long, convivial affair – the very essence of Turkish hospitality. Even when food is simple, the ritual of sharing it turns any meal into a celebration of friendship.
A Culinary Tour of Turkey: The 7 Distinct Food Regions
Turkey’s regional cuisines are remarkably varied. Understanding the country’s seven culinary zones – each centered on geography and history – reveals its true culinary logic. Below is a guided tour by region:
- Marmara Region (Istanbul & Bursa): The Imperial Legacy. Istanbul, straddling Europe and Asia, is in effect Turkey in miniature. From Asia Minor and beyond the Bosphorus, city cooks gather all traditions: lively street foods (sesame-ringed simit, grilled balık ekmek fish sandwiches by the Golden Horn, kumpir loaded potatoes, midye dolma mussels) and restaurants serving cuisine from every corner of the land. A particular Marmara specialty is İskender Kebab from nearby Bursa. Thin lamb döner slices are layered on pita, bathed in hot tomato-butter sauce, and served with yogurt. Originally created in 19th-century Bursa, Iskender is famous nationwide – “one of the most popular dishes of Turkey”. For dessert, the region is known for treats like candied chestnuts and rich creams. (Bursa also yields Turkey’s distinctive kestane şekeri, candied chestnuts.)
- Aegean Region (İzmir & Bodrum): Olive Oil, Herbs and the Sea. Along the Aegean coast, Greek and Turkish traditions have long mingled under olive groves. The cuisine is light, fresh and healthy. Extra-virgin olive oil is used on almost everything: vegetables are cooked zeytinyağlı (slow-braised in oil), wild greens and herbs show up in salads and pies, and fish and seafood are simply prepared. For example, İzmir offers boyoz (a flaky, sesame-dusted pastry) for breakfast and kumru sandwiches stuffed with cheese and sausage for a lunch snack. Common dishes include zeytinyağlı enginar (artichokes braised in olive oil with carrots and peas), şevketibostan (an herb with lamb), and deniz börülcesi (sea beans) dressed in lemon. Citrus and mastic also appear, but overall the Aegean plates emphasize local produce, herbs like mint and dill, and seafood plucked that day.
- Mediterranean Region (Adana, Hatay, Antalya): Spice and Citrus. This southern belt blends Turkish fare with Levantine flair. Hot sun and historic trade have brought spices, pomegranate, figs and lemons into the kitchen. Adana city is famed for its spicy minced-lamb Adana Kebap, a hand-minced kebab with hot red pepper and tail fat, usually served on flatbread with grilled tomato and şalgam (fermented turnip juice). By contrast Urfa (in neighboring Southeast) makes a similar kebab without the chili heat. In Adana’s taverns, one nearly always finds şalgam suyu on the table – a tangy, pink-tinged drink of fermented black carrot and turnip, ideal with rich meat. Farther west, Antalya and the Hatay region draw on Syrian influences: Hatay (Antioch) is the birthplace of künefe, the famed sweet-cheese pastry that’s layered between shredded kadayıf pastry, baked golden, then drenched in syrup and pistachios. Hatay is also known for tepsi kebabı (tray-roasted meat and tomato) and beyran (a fiery lamb soup). In short, this region’s key dishes use bold spices, tangy sweet-sour flavors and abundant fresh produce.
- Black Sea Region (Trabzon & Rize): Anchovies, Corn and Tea. The lush Black Sea hills yield a cuisine quite distinct from the rest of Turkey. Here, hamsi (anchovies) are a daily staple – fried, grilled or packed into hamsili pilav (anchovy rice). Corn is another pillar, seen in mısır ekmeği (corn bread) and kuymak (a stretchy cornmeal-and-cheese fondue). Greens like kara lahana (kale) go into lahana sarması (stuffed cabbage leaves). Dairy and cheese (like the smoky herby Çeçil cheese) keep people warm in winter. Not surprisingly, tea is king in these misty mountains: Rize province grows much of Turkey’s famed black tea (çay), and the crimson liquid is served by the glassful from breakfast through bedtime (often accompanied by something sweet). Black Sea cuisine is hearty but less oily; it makes do with what grows at 1,000 meters.
- Central Anatolia (Ankara, Cappadocia, Konya, Kayseri): Grains and Pastries. The central plateau is the Anatolian heartland of wheat, pastures and huge grains. Its foods are the “meat and bread” style of Anatolia. Kayseri province is world-famous for tiny mantı dumplings. These minute boiled dumplings (think Turkish ravioli) are filled with spiced beef or lamb and served piled under garlic yogurt and a drizzle of spiced butter sauce. Kayseri also produces pastırma (air-dried cured beef) of outstanding quality. Konya contributes etli ekmek (a thin meat-topped flatbread, a forebear of pizza) and balkabağı tatlısı (pumpkin dessert). In Cappadocia, tourists delight in testi kebabı – a rustic clay-pot stew of meat and vegetables that is theatrically cracked open at the table. In general, Central Anatolian cuisine is generous with fresh baked breads, flatbreads (like gözleme), and wheat dishes like keşkek (a wheat and meat porridge) that reflect the steppe’s bounty.
- Southeastern Anatolia (Gaziantep, Urfa, Mardin): The Land of Kebabs and Baklava. Few places claim gastronomy as fiercely as Gaziantep. This region is Turkey’s spicy kitchen, where Middle Eastern and Turkish flavors fuse. Gaziantep alone is a UNESCO City of Gastronomy. It is Pistachio Country – the finest pistachios grow here – which makes for exceptional baklava and fıstıklı sarma (rolled baklava with pistachio). No surprise that the signature baklava (layers of phyllo dough filled with nuts and drenched in syrup) is often cited as the world’s finest here. Gaziantep also gave the world ali nazik (grilled lamb over smoky eggplant purée), beyran soup (spicy lamb-and-rice soup), and katmer pastry (layers of buttered dough with clotted cream and pistachio). Şanlıurfa (Urfa) offers the mild Urfa kebab and considers itself the birthplace of çiğ köfte. (The vegetarian version of çiğ köfte – spiced bulgur patties – is commonly eaten today.) The street foods of Urfa and nearby Diyarbakır feature breads stuffed with lamb (dürüm) and dips like tangy acılı ezme. In short, Southeastern Anatolian cuisine is rich, spice-driven and celebrates lamb, bulgur, beans and nuts.
- Eastern Anatolia (Erzurum, Kars, Van): Hearty Mountain Fare. In the far east, winters are harsh and food is built for survival. The Kurds and Laz of this region rely on fat and protein: lamb, beef, dairy and wheat. Each town has its specialty. In Erzurum one eats cağ kebabı, where lamb is skewered on a horizontal spit and shaved onto plates. Erzurum is also known for kadayıf dolması (fried, syrup-soaked shredded wheat rolls with pistachio). Kars province, famed for its cheese (particularly aged kaşar and Iranian-style gravyer), brings thick butter and yogurt sauces to the table – for example in Kars balığı (a yogurt fish dish, or its rabbit variant). Van city on the Lake is legendary for its breakfast spread: dozens of cheeses, honey with clotted cream, pan-fried bread, otlu peynir (herb cheese) and more. Meals here are brisk, with heavy use of butter. In villages even basic meals often mean chunks of meat broth with bread or rice. Dairy not only feeds people but perfumes the air: may local snacks and sweets are made from locally churned butter and yogurt, like yayık ayranı (thick ayran) or peynir helvası (cheese halva). Simply put, Eastern Anatolian cuisine is plainspoken and filling, a reflection of its tundra-like climate.
The Icons of Turkish Cuisine: A Deeper Dive into Must-Try Dishes
Certain dishes are Turkish cuisine’s ambassadors worldwide. Below are some of the most famous:
The World of Kebabs: More Than Meat on a Stick. “Kebab” in Turkish food means far more than what most foreigners imagine. It encompasses an enormous variety of meat (and even vegetable) dishes. Here are a few key types:
- Döner Kebab – Thinly sliced meat from a vertical spit (often lamb, beef or chicken). The stack of meat döner (meaning “turning”) is carved off hot. Döner is served in many ways: tucked into flatbread or dürüm wraps, or plated with rice and salad.
- Adana Kebab – A spicy classic from the city of Adana. It is hand-minced lamb (often mixed with tail fat) kneaded together with red pepper flakes and grilled on a wide skewer. It has a characteristic fiery heat. (It is served on flatbread with grilled tomato and pepper.)
- Urfa Kebab – From neighboring Şanlıurfa. It is prepared similarly to Adana but without the added chili. The result is milder and lets the lamb’s flavor stand out.
- Şiş Kebab – Chunks of marinated meat (lamb, beef or chicken) threaded on a skewer and grilled over charcoal. Şiş means “skewer,” and it’s the style typically seen at Turkish grill houses.
- İskender Kebab – A specialty of Bursa (northwestern Turkey). Thin döner slices are laid over torn pide (flatbread), then smothered in hot tomato-butter sauce and pooled in yogurt. The combination of buttery-hot sauce and cool yogurt is what makes Iskender so beloved.
- Testi (Pottery) Kebab – A slow-cooked stew from Cappadocia. Beef and vegetables are sealed into a clay pot (testi) and baked. At the table, the pot is dramatically cracked open. The meat is tender and infused with the flavors of its sealed cooking.
Köfte: The Turkish Meatball in Its Many Forms. “Köfte” means meatball or meat patty, and Turkey has hundreds of regional varieties. The simplest are pan-fried spiced beef patties. Famous examples include İnegöl köfte (from Bursa, known for its pure minced lamb) and Akçaabat köfte (chargrilled beefballs from the Black Sea coast). There are even vegetarian versions: mercimek köftesi (red lentil and bulgur patties) and çiğ köfte (spiced bulgur balls, now usually meatless). Each town adds its twist – some mix in feta cheese, others use different spice blends.
Dough-Based Delights: Pide, Lahmacun, and Börek. Flatbreads and pastries are everywhere in Turkey.
- Pide – A boat-shaped Turkish “pizza.” A soft leavened dough is stretched into a long oval, filled (or topped) with ingredients, and baked. Common toppings include kaşar cheese, ground lamb, spinach or sucuk (sausage). (A classic is kaşarlı pide, meaning cheese pide.) Unlike Italian pizza, pide is often eaten by hand and served with Turkish chili flakes on the side.
- Lahmacun – Often called “Turkish pizza,” but it is much thinner. It’s a circular flatbread smeared with a very thin layer of seasoned minced lamb (or beef), tomatoes, onions and parsley. Once baked, it is torn into pieces and rolled or folded with a squeeze of lemon, mint and parsley. It’s crisp, tangy and fragrant.
- Börek – Savory filled pastries made from layers of ultra-thin phyllo dough. Common fillings are cheese, spinach, or ground meat. One familiar form is sigara böreği (“cigar pastry”), a tubular roll of pastry around feta cheese. Another is su böreği (“water börek”) from the Black Sea region – a layered pie akin to lasagna, with cheese and parsley between the pasta sheets.
Meze: The Art of the Turkish Appetizer. Meze are small shared dishes, the prelude to a meal or accompaniment to drinks (especially rakı). No meyhane table is complete without them. Typical cold mezes include creamy haydari (yogurt with garlic and mint), fiery acı ezme (tomato-pepper dip), babagannuş/patıcan salatası (smoked eggplant puree), and hummus. Hot mezes might include fried midye (stuffed mussels), sigara böreği, or small grilled meatballs. These are laid out so diners can graze and chat.
Dolma vs. Sarma: Both words refer to stuffed foods, but there’s a subtle difference. Dolma (from the Turkish “to be stuffed”) usually means whole vegetables filled with rice or meat – for example, peppers, zucchini or eggplants stuffed and stewed in olive oil or tomato sauce. Sarma (from “to wrap”) means leaves wrapped around filling – most often vine leaves (yaprak sarması) or cabbage leaves are used. In practice, you might see biber dolması (stuffed peppers) and yaprak sarması (vine leaf rolls). Both are often served as meze or as a light main. (In the Aegean, zeytinyağlı dolma usually has no meat and is served cool.) As one food historian explains: “Dolma… means simply ‘stuffed thing’, while sarma means simply ‘wrapped’”.
Other Famous Main Dishes: Besides the above, some classics stand out. Mantı, for instance, are Anatolian dumplings in miniature form. They are boiled, then smothered in garlicky yogurt and melted butter with dried mint and paprika – a comfort-food favorite. Karnıyarık (eggplant stuffed with spiced meat and onion) and dolma from Ankara (eggplant cooked with yogurt) are other standards. Many vegetable stews (tava dishes) and pilav (rice or bulgur pilaf often with vermicelli) accompany meats or stand alone. In short, the core Turkish diet features a protein (meat or legumes), a grain (rice, bulgur, or bread), and vegetables – all well-seasoned but not overwhelmed by spices.
Turkish Drinks: From Revitalizing Teas to Potent Spirits
No survey of Turkish gastronomy is complete without beverages, which are central to the culture.
Non-Alcoholic Staples: Turkish çay (tea) is a national obsession. It is brewed strong in a double-teapot (çaydanlık): a small pot sits atop a larger one. The top pot holds dense black tea, and hot water from the lower pot is used to dilute it to taste. Throughout the day, Turks sip çay in narrow tulip-shaped glasses. As a guide notes, “Tea is the national drink, and is served at breakfast… with or without sugar”. Tea is offered to guests by default; declining tea can even seem impolite.
Turkish coffee (Türk kahvesi) is another ancient symbol. It is ultra-fine-ground Arabica coffee boiled in a special long-handled pot called a cezve. The grounds are not filtered out: a cup of Turkish coffee settles some thick sludge at the bottom and is sipped slowly in tiny cups. Coffee is typically sweetened during cooking (so you must order your sugar level) and served with a glass of water and often a piece of Turkish delight. As one travel writer puts it, “Turkish coffee is strong and served in small cups like an espresso… boiled with sugar so you need to order your sweetness level”. In Turkey, coffee is a sign of welcome – “let your servant prepare coffee in the evening” was a famous quip by Atatürk – and an occasion for conversation.
Another ubiquitous beverage is ayran, a refreshing yogurt drink. It’s simply yogurt blended with cold water and a pinch of salt. Ayran is the go-to drink to accompany grilled meats or anything heavy; it cools the palate and aids digestion. As one source notes, “Ayran is the most common cold beverage, and may accompany almost all dishes except those with fish.” Street vendors often sell chilled ayran in cans or plastic cups with meals.
Unique and Seasonal Drinks: In winter, Turks enjoy warming fermented drinks. One is boza, a thick mildly alcoholic porridge-like beverage made from ground barley or millet. Boza is tangy and slightly sweet, and is traditionally sprinkled with ground cinnamon and roasted chickpeas. Another classic is salep, a creamy hot drink made from orchid root powder, milk, sugar and often fragrant vanilla or mastic. (It’s essentially a warm vanilla pudding in a cup.) Both boza and salep are sold in winter by sidewalk vendors.
Şalgam Suyu: In the south (Adana region) is şalgam – a vivid purple, spicy-sour juice of pickled turnips and carrots. Salgam is made by fermenting black carrot brine and turnip pieces with salt and bulgur. It has a tangy, salty flavor often compared to a vegetable pickle. Şalgam is traditionally served icy cold alongside kebabs or rakı. In fact, it is a winter staple: one encyclopedic source notes it is “one of the most popular beverages during winter in Turkey”. Turks often drink a shot of şalgam between bites of rich kebab, and some even mix a little ayran into it.
Alcoholic Beverages: Rakı, Wine and Beer. Despite only about 17% of Turks drinking alcohol, one distilled spirit stands out: rakı. Often called “Lion’s Milk,” rakı is Turkey’s national liquor. It is a strong, anise-flavored spirit (similar to Greek ouzo), served ice-cold with water. Pouring rakı into water turns it a milky white. Drinking rakı is a ritual: glasses are sipped slowly over hours, always with a table laden with meze and good company. (Turks traditionally toast “Şerefe!” – “Cheers/To honor” – before the first sip.)
Turkey has a history of wine too. It was a major wine-producer in ancient times (and some modern Turkish vineyards are again attracting international praise). Indigenous grape varieties like Öküzgözü and Boğazkere yield deep red wines, while Narince and Emir produce crisp whites in regions like Cappadocia and Anatolia. Turkish wineries often fly under the radar, but labels such as Doluca, Kavaklıdere and Sevilen export to many countries.
As for beer, Turkey’s mass-market brand is Efes Pilsen (named after the ancient city of Ephesus). This American-style lager is ubiquitous in bars and restaurants. (Turks typically drink beer as a casual, summer refreshment – it’s not part of the traditional meal-theater like rakı.) A few craft breweries have also emerged in recent years in Istanbul and beyond, but beer remains a side note in the grand story of Turkish gastronomy.
The Sweet Finale: A Guide to Turkish Desserts (Tatlılar)
Turkish people are known for their sweet tooth, and desserts (tatlılar) feature in many celebrations. Turkish sweets often involve three main categories: syrupy pastries, milk-based puddings, and other confections.
Syrupy Pastries (Şerbetli Tatlılar): The king of them all is baklava. Layers of ultra-thin phyllo dough are layered with finely chopped nuts (usually pistachios in Gaziantep, walnuts elsewhere) and soaked in sweet syrup or honey. As the cuisine guide notes, “One of the world-renowned desserts of Turkish cuisine is baklava,” a pastry known for its many crispy layers and nut filling. Each bite is rich and sugary – best enjoyed with a small cup of tea or coffee.
Another hallmark is künefe, a specialty of Hatay. Shredded wheat pastry (kadayıf) is layered above and below a slab of stretchy white cheese, then baked until crisp. Hot syrup is poured over it so the cheese melts inside. It is served piping hot and typically garnished with crushed pistachios. (A food encyclopedia describes künefe precisely: “Künefe… is served hot with pistachios or walnuts”.) The contrast of crispy sweet pastry and gooey cheese is addictive. Other syrup-soaked treats include şekerpare (semolina cookies in syrup), revani (a lemony semolina cake), and regional favorites like kazandibi and halka tatlısı.
Milk Puddings (Sütlü Tatlılar): Equally beloved are milk-based desserts. A classic is sütlaç (rice pudding), a creamy rice-milk dessert often baked to have a golden top. Keşkül is an almond- (or rice-) based pudding flavored with rosewater. Kazandibi (literally “bottom of the cauldron”) is a rich burnt-bottom milk pudding, similar to crème brûlée’s caramelization. And the famous tavuk göğsü is a pudding thickened with finely shredded chicken breast – yes, chicken! It has a delicate chewiness from the chicken fibers. All of these are typically served chilled, often sprinkled with cinnamon or coconut. Many Turks top them with a dollop of kaymak. As one source lists, the most popular milk desserts are sütlaç, keşkül, kazandibi and tavuk göğsü, all satisfying the craving for something sweet yet milky.
Other Famous Sweets: Turkish Delight (Lokum) is a firm gel candy flavored with rosewater, lemon, mint or mastic gum, and studded with nuts. It’s dusted with powdered sugar. Once relegated to niche import shops abroad, true lokum in Turkey is a refined confection. A cooking source enthusiastically calls it “another well-known sweet/candy” in Turkish cuisine, and indeed it comes in dozens of varieties (pistachio, peanut, pomegranate, etc.).
Turkish ice cream (dondurma) is also notable for its unique texture. It’s thick and chewy due to the inclusion of salep (orchid flour) and mastic resin. Vendors famously perform tricks with it on sticks, but it’s delicious just the same. The ice cream entry in an encyclopedia explains that dondurma is a “Turkish gum ice cream” made with salep and rose water among its ingredients. Popular flavors include salep (vanilla-like), pistachio, and chocolate.
Finally, there are numerous smaller sweets. Aşure (Noah’s pudding) is a special winter dessert made of boiled grains, beans, dried fruits and nuts, said to have been cooked by Noah and symbolizing community sharing. There are fried doughnuts (tulumba), coconut-coated halvah, crispy baklava offshoots like şöbiyet and burma, and fruit preserves. A tradition after a big meal is to chew on orange or mastic candy or sip a sweet fruit sherbet. Whatever the form, dessert is more than sugar in Turkey – it is often a sign of celebration and blessing.
For visitors, enjoying Turkish food also means navigating culture and customs. Here are some practical tips:
Hospitality & Dining Etiquette (Misafirperverlik): Turkish hospitality is legendary. Hosts typically want to make guests feel honored. A tea will be offered immediately when you sit down – “Çay ikram etmektir” (to offer tea) is as natural as saying hello. It is polite to accept at least a cup; in Turkish culture, refusing hospitality can be taken as brusqueness. Before a meal, one often hears “Afiyet olsun” (May it be good nourishment) from whoever is starting to eat. Throughout the meal, people say “Elinize sağlık” to praise the cook (literally “health to your hand”). When eating from communal platters, use only your right hand. Typically the eldest or most honored guest is served first. A table will usually have far more food than one person needs – leaving a little on your plate is actually polite (it signifies you have eaten your fill). Importantly, if someone praises the food, it is very common for the host or restaurant to gift a leftover portion or recipe. In short, dining is a show of generosity: guests are treated royally and leaving hungry is nearly impossible.
Turks offer çay (tea) to guests as soon as they arrive. Accepting the tulip-glass of tea is seen as accepting friendship – it truly is misafirperverlik, hospitality in action.
Ordering Food in Turkish – Key Phrases: Learning a few Turkish phrases helps immensely. For example:
- “Menü lütfen” – Menu, please.
- “Hesap lütfen” – The bill, please.
- “Merhaba” – Hello.
- “Çok lezzetli!” – Delicious! (say this to express enjoyment).
- “Ben vejetaryenim” – I am vegetarian. If needed, you can add “etsiz” (without meat) to specify no meat.
- “Türkçe konuşamıyorum” – I don’t speak Turkish.
Speaking slowly and using these phrases will win smiles. Even in tourist areas, a simple “Menü, lütfen” and “Hesap, lütfen” is appreciated. Many menus have English translations, but small cafes might not, so pointing at pictures or dishes and using numbers also works.
Tipping and Paying: Tipping in Turkey is customary but not mandatory. A modest tip (5–10% of the bill) is considered polite for good service. Some restaurants automatically add a “servis ücreti” (service fee) of 5–10%, so it’s best to check the bill. If not included, just leave the tip in cash (Turkish lira) on the table or hand it to your server. For taxis, rounding up is fine. In markets and bazaars, haggling is common for crafts, but not for food – prices in restaurants and cafes are fixed.
Vegetarian and Vegan Options: Although traditional Turkish cuisine relies heavily on meat, there are abundant vegetarian dishes, especially among the zeytinyağlılar (olive-oil vegetable dishes). Many mezes are vegetarian: acılı ezme, haydari (yogurt-dill dip), patlıcan salatası (eggplant salad), hummus, etc. Mercimek çorbası (red lentil soup) is almost always meatless. Pide and gözleme come with cheese or spinach. Other dishes to look for: mercimek köftesi (spicy red lentil and bulgur patties), imam bayıldı (eggplant stuffed with onion and tomato), kısır (bulgur salad with tomato and parsley). Even some restaurant yemek (day’s stews) will have a vegetable stew or a bean/lentil stew you can order. When in doubt, the phrase “etsiz” (without meat) and pointing at menus helps. In big cities like Istanbul, many restaurants also offer international vegetarian and vegan choices.
Cooking Classes and Food Tours: To dive deeper, consider a guided experience. Food tours and cooking classes are increasingly popular in Istanbul and elsewhere. Local guides (such as Culinary Backstreets or local cooks) can lead you through alleys of markets like the Spice Bazaar, introducing you to family-run shops and street stands that you might never find on your own. Cooking classes – for example, learning to make baklava or kebabs – are offered by professional chefs and even home cooks, giving a hands-on insight into Turkish culinary techniques. These activities often include a dash of local history and visits to non-touristy eateries, combining learning with tasting.
Markets and Shopping: Don’t miss the markets (pazarlar). Every town has a weekly farmers’ market where fresh produce, cheeses, olives and local delicacies are sold. Large cities have famous spice and produce markets – for instance Istanbul’s Spice Bazaar (Misir Çarşısı) or Kadıköy’s Food Market. Haggling is acceptable here (especially for spices and gifts, less so for fixed-weight foods). Sampling is often encouraged (the stall owner will offer tastes of olives, cheeses, jams). Buying ingredients for a picnic in a mosque courtyard can be a highlight: try fresh simit and white cheese with tea by the Bosphorus at sunset.
Frequently Asked Questions About Turkish Cuisine
What is the most popular food in Turkey? It’s hard to beat döner kebab for ubiquity. Lonely Planet even calls it the “Turkish doner – a world favorite.” Many Turks will point to döner, baklava or köfte when asked the national favorite. In cities, döner stands are everywhere. Surprisingly, at home the everyday diet leans on simpler staples: rice or bulgur pilaf with vegetables and salads, supplemented by a bit of meat or yogurt. But if you grabbed a casual eat-out poll, dürüm döner or İskender kebap would likely top the charts.
Is Turkish food spicy? Not generally hot by global standards. Most dishes aim for depth of flavor rather than chili heat. That said, regional variations exist. The cuisine of Adana (southeast) can be very spicy – their kebab contains red pepper flakes – whereas Urfa’s version is not spicy at all. Summertime salads and egg dishes (menemen) have a little sharpness from peppers, but you won’t usually find Thai-level spice on Turkish tables. Turks often appreciate spice as an accent; for example, they sprinkle pul biber (crushed red pepper) or sumac at the table. Overall, dishes are “well-seasoned” with herbs and gentle spices, not just “hot.”
Is Turkish food healthy? By traditional measures, yes – especially the Aegean and Mediterranean styles. Turks cook much with olive oil, and meals are rich in vegetables, legumes (lentils, beans), and yogurt – very much in line with the Mediterranean diet. A typical home-cooked meal features grilled or stewed vegetables, pulses, whole grains and lean meats. Of course, there are indulgences: sugary desserts and fried pastries are rich, and some meat-heavy dishes are fattier. But ordinary Turkish home food is varied and balanced. Street food like köfte or lokma is decadently delicious but not everyday fare. So most nutritionists would agree: if you eat Turkish cuisine the way Turks do (with lots of salads, olive oil-dressed vegetables, and moderate portions of meat), it is quite wholesome.
What’s the difference between Turkish and Greek food? There is enormous overlap due to geography and shared Ottoman history. Both cuisines use olive oil, yogurt, stuffed vegetables and pastries. Many dishes have cousins on both sides of the Aegean (for example, Greek dolmades vs Turkish dolma). A practical difference often noted is seasoning: Turkish cooks tend to use bolder spices like cumin, paprika and mint, especially in meat dishes, whereas Greek cuisine leans heavily on herbs like oregano, rosemary and dill. A recent article points out that “Turkish cuisine leans spicier with red pepper and cumin, while Greek favors oregano and mint”. In other words, a Turkish köfte might be flavored with red pepper flakes, while a Greek soutzoukakia might use more herb. Another difference: fish and olive-oil dishes are dominant in Greece, whereas Turks often round out meals with yogurt-based sides. But for a traveler, the experiences are very similar – excellent olive oils, simple seafood, stuffed vegetables – and any distinctions can seem subtle.
Dining Etiquette in Turkey: As covered, be respectful and patient. Let hosts serve you, enjoy çay, and don’t rush through a meal. Use your right hand for shared dishes. Tipping is customary (~5–10%). Saying “Afiyet olsun” before eating and “Elinize sağlık” to thank the cook will always be appreciated. If dining with locals, note that multiple rounds of everything (courses, refills, toasts with rakı) are signs of friendship, not an “ugly American” appetite for bottomless plates.
Best Food Tours and Classes: For Istanbul, companies like Culinary Backstreets, Local Istanbul Eats and others offer guided walks through neighborhoods (e.g. Kadıköy, Balat) that focus on food and drink. These tours can take you to markets, family-run eateries and hidden gems. Many travelers also enjoy cooking schools (several from reputable schools like Ottoman Culinary Arts in Istanbul); these usually include a market tour plus cooking dishes like mezes or pide from scratch. Booking a small-group tour or class is advisable, as the best ones fill up quickly, especially in summer.
In Cappadocia or Gaziantep you can also find local cooking lessons (often in boutique hotels or cooking houses), sometimes focusing on regional specialties like mantı or baklava. Just ask your hotel or check sites like Viator or local foodie blogs for current recommendations. Either way, such immersive experiences can turn a meal into an education in culture.
Conclusion: The Enduring Allure of the Turkish Table
From hearty rural stews to gilded palace banquets, the cuisine of Turkey is a study in variety and generosity. Its story threads through nomadic camps and Ottoman courts, through bustling bazaars and coastal villages. What ties it all together is a commitment to freshness and sharing. Every meal is an invitation – a bread is broken, a tea is poured, a table is spread. While tourists may arrive with kebab and baklava on their minds, they soon discover Turkish food is about so much more: a family breakfast that lasts for hours, a surprise of spices in a simple bean soup, a cheese pastry shared at midnight, and the warm insistence of a host who says “another cup?” with a smile.
In the end, visiting Turkey by way of its table rewards the curious and patient traveler. The “definitive guide” above can name the dishes and drinks, but the true essence of Turkish cuisine is best understood by tasting them in context – the laughter around the table, the scent of spices, the clink of tea glasses. It is an enduring testament that food is history, community and hospitality all at once. So come, pull up a chair; even for a moment, join the table of Turkey and afiyet olsun – may it be good food indeed.
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