A FOOD TRADITION
Aegean Turkish Cuisine
Aegean Turkish cuisine is shaped by the coastal and inland communities of western Türkiye, including long-standing Turkish, Greek, Jewish, and other eastern Mediterranean influences. Olive oil, wild greens, legumes, fresh vegetables, herbs, wheat, and seafood are central, with restrained seasoning and techniques such as braising, grilling, stuffing, and olive-oil cooking. Breakfast and meze traditions are especially prominent. Representative dishes include imam bayildi, zeytinyagli enginar, and herb-filled gozleme. Regional cooking also makes frequent use of artichokes, purslane, fennel, samphire, and local cheeses, while inland areas retain substantial meat, grain, and yogurt-based preparations.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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