A FOOD TRADITION
Turkish Cuisine
A diverse Anatolian and imperial cooking tradition centered on grains, vegetables, legumes, dairy, seafood, and grilled or stewed meats.
Dishes linked to this cuisine
1–12 of 50
Asure
A Turkish sweet pudding made by simmering wheat berries with legumes, rice, dried fruit, sugar, and often nuts until thick and spoonable.
Balik Ekmek
A Turkish fish sandwich typically made with grilled or fried mackerel, bread, onion, lettuce, and lemon.
Barbunya Pilaki
Borlotti beans are slowly cooked in olive oil with onion, carrot, tomato, garlic, lemon, and herbs, then served cool or at room temperature.
bici bici
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Borek
A Turkish layered or rolled pastry made with wheat-based phyllo dough and commonly filled with cheese, spinach, minced meat, or other savory ingredients.
Bulgur Pilavi
A Turkish bulgur dish made by simmering cracked wheat with onion, fat, salt, and water or stock, with tomato used in many versions.
Cacik
A chilled Turkish yogurt dip or soup made with cucumber, garlic, and fresh herbs, often loosened with water and finished with olive oil.
Doner Kebab
Seasoned meat is stacked on a vertical spit, slowly roasted, and sliced into portions or a bread-based serving.
düğün çorbası
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ezme
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Ezogelin Corbasi
A traditional Turkish soup made by simmering red lentils, bulgur, rice, onion, tomato and pepper pastes, and aromatic seasonings in water or stock.
Gozleme
A Turkish stuffed flatbread made from wheat dough, typically filled with ingredients such as spinach, cheese, potato, or minced meat and cooked on a griddle.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.