World of Food · Turkey

Turkey National Food (2/5)

Turkish cooking is shaped by regional produce, migration, trade, pastoral traditions and the techniques of palace, home, market and street kitchens. Kebabs are only one part of a table that also includes grain dishes, breads, yogurt, vegetables, pulses, fish, offal, pastries and fruit-and-nut sweets.

A collection of 99 published Turkish recipes.

99recipes
44regional identities
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Adana kebap skewers with charred tomatoes, green peppers, sumac onion and flatbread
Complete collection

All Turkish recipes

A collection of 99 published Turkish recipes.

24 recipes
25–48 / 99
Turkish red lentil and bulgur soup served with lemon
Southeastern AnatoliaSoup

Ezogelin Soup

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Smoky firik and bulgur pilaf with chickpeas and tender meat
GaziantepPilaf and main course

Gaziantep Firik Pilaf with Lamb

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Crisp pistachio baklava with many thin phyllo layers
GaziantepDessert and syrup pastry

Gaziantep-Style Pistachio Baklava

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Golden-brown stuffed içli köfte arranged on a serving plate
GaziantepStuffed meat and bulgur

Fried Gaziantep İçli Köfte

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Freshly baked Gaziantep lahmacun served with lemon and herbs
GaziantepFlatbread and meat dish

Gaziantep Lahmacun

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Folded Turkish gözleme with spinach and crumbly cheese
Across TurkeyFilled flatbread

Spinach and White Cheese Gözleme

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Layered Turkish güllaç dessert in a white baking dish with pomegranate garnish
Across TurkeyDessert

Güllaç (Turkish Milk and Pomegranate Dessert)

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Turkish hamsi tava piled on a platter with lemon wedges
Black SeaSeafood

Hamsi Tava (Turkish Pan-Fried Anchovies)

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Anchovy-wrapped Turkish rice pilaf cut to reveal its filling
Trabzon and the Black SeaSeafood and rice

Hamsili Pilav (Anchovy-Wrapped Rice Pilaf)

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Shallow bowl of strained-yogurt haydari beside flatbread
Across TurkeyMeze

Haydari (Turkish Strained-Yogurt Meze)

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Tarsus-style hummus with tahini and pul biber butter
Tarsus, MersinMeze and light meal

Warm Tarsus-Style Hummus

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Turkish hünkar beğendi with tender lamb and creamy eggplant
Istanbul and BursaMain course

Hünkar Beğendi (Lamb over Smoked Eggplant Purée)

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Large tender pieces of Isparta-style oven lamb on a serving plate
IspartaMain course

Isparta Fırın Kebabı (Home-Oven Lamb Adaptation)

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Turkish izgara köfte with grilled tomato and pepper
Across TurkeyMain course

Izgara Köfte (Turkish Grilled Meatballs)

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Turkish imam bayildi eggplants glossy with olive oil
Across TurkeyVegetable main and meze

İmam Bayıldı (Olive-Oil Stuffed Eggplants)

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Bursa-style İnegöl meatballs grilled in compact ovals
İnegöl, BursaMain course

İnegöl Köfte

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İskender-style kebab finished with tomato sauce and melted butter
BursaMain course

İskender-Style Kebab (Home Adaptation)

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Golden Turkish lokma rings piled after frying and syruping
İzmirDessert

İzmir Lokması (Ring-Shaped Syrup Doughnuts)

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Fried shredded-pastry rolls glistening after a cool syrup bath
ErzurumDessert

Erzurum Kadayıf Dolması

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Turkish rice meatballs fried golden and arranged on a serving plate
Across TurkeyMain course

Kadınbudu Köfte (Turkish Rice Meatballs)

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Turkish karnıyarık served with rice and a spoonful of yogurt
Across TurkeyMain course

Karnıyarık (Turkish Stuffed Eggplants)

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Amber syrup-soaked bread kadayıf showing a clean kaymak layer
AfyonkarahisarDessert

Kaymaklı Ekmek Kadayıfı

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Small hand-pinched Turkish beef dumplings in a shallow bowl
KayseriMain course

Kayseri Mantısı

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Hatay meat pastries showing crisp coiled rims and browned filling
HataySavoury pastry

Hatay Kaytaz Böreği

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