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Turkish cuisine

Turkish cuisine draws together Anatolian agriculture, pastoral traditions, coastal produce, Ottoman court cooking and the foodways of communities stretching from the Balkans to the Caucasus and Middle East. Kebabs and baklava are only a small part of a table rich in soups, vegetable dishes, breads, yoghurt, pulses and regional pastries.

Explore recipes Build a Turkish menu Wine pairings

Food history

Why Turkish cuisine is worth exploring

Turkish cuisine reflects the foodways of Anatolia, Central Asian Turkic traditions, Byzantine inheritance, Ottoman palace cooking and centuries of trade across the Balkans, Caucasus, Middle East and Mediterranean. That history explains its unusual breadth, from kebabs and flatbreads to olive-oil vegetables and delicate pastries.

Why it is famous

The best-known parts of Turkish cuisine include kebabs, meze, börek, pide, mantı, dolma, köfte, baklava, yoghurt dishes and Turkish breakfast. Behind them is a much broader everyday food culture, where family recipes and regional habits often reveal more about the country than the internationally famous dishes alone.

Regional food story

The Aegean coast favours olive oil, herbs and vegetables; the Black Sea is associated with anchovies and maize; south-eastern cities such as Gaziantep and Şanlıurfa are known for kebabs, spice and pistachios; central Anatolia has strong grain and dumpling traditions; Istanbul reflects the cuisine's imperial and cosmopolitan history.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

To understand the flavour of Turkish cuisine, pay attention to yoghurt, lamb, beef, aubergine, peppers, tomatoes, bulgur, rice, pulses, olive oil, butter, sesame, sumac, mint and pistachios. These are recurring building blocks rather than rigid rules, and the most interesting recipes often show how one region interprets them differently from the next.

Cooking style

Turkish cooking moves easily between charcoal grilling, slow braises, stuffed vegetables, yoghurt sauces, pastry and syrup-soaked sweets. Meze culture encourages contrast, so smoky, creamy, sharp and fresh dishes often appear together.

Build a menu

Build the table around several meze, then add one strong centrepiece such as grilled meat, fish, pide or a vegetable braise. Bread and yoghurt should feel useful rather than decorative, and a small piece of baklava or milk pudding makes a natural finish.

Starters Mains Desserts

Cook by course

Turkish recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

Turkish starters

Çılbır

Çılbır is poached eggs on garlicky yoghurt with sizzling chilli butter.

Starter 20 mins

Kısır

Kısır is fine bulgur salad with tomato and pepper pastes, herbs, lemon and pomegranate molasses.

Starter 30 mins

Mücver

Mücver is courgette-and-herb fritters with cheese and a crisp fried exterior.

Starter 40 mins

Sigara Böreği

Sigara Böreği is crisp rolled pastry filled with salty white cheese and herbs.

Starter 40 mins

Mercimek Çorbası

Mercimek Çorbası is smooth red-lentil soup finished with butter, paprika and lemon.

Starter 50 mins

Ezogelin Çorbası

Ezogelin Çorbası is red-lentil, bulgur and rice soup seasoned with mint, tomato and pepper.

Starter 55 mins

Midye Dolma

Midye Dolma is mussels stuffed with aromatic rice, pine nuts, currants and spice.

Starter 1 hr 15 mins

İmam Bayıldı

İmam Bayıldı is olive-oil-braised aubergines filled with onions, tomatoes and garlic.

Starter 1 hr 20 mins

Main courses

Turkish main courses

Balık Ekmek

Balık Ekmek is grilled fish in bread with onion, salad and lemon.

Main 25 mins

Menemen

Menemen is soft eggs scrambled with tomatoes, peppers and butter or olive oil.

Main 25 mins

Hamsi Tava

Hamsi Tava is Black Sea anchovies arranged and pan-fried until crisp.

Main 30 mins

Adana Kebabı

Adana Kebabı is hand-minced lamb kebab seasoned with chilli and grilled on broad skewers.

Main 50 mins

İskender Kebap

İskender Kebap is sliced döner over bread with tomato sauce, yoghurt and browned butter.

Main 50 mins

Lahmacun

Lahmacun is thin, crisp dough spread with spiced minced meat, tomato, pepper and herbs.

Main 55 mins

Ali Nazik Kebabı

Ali Nazik Kebabı is grilled or stewed lamb over smoky aubergine mixed with garlicky yoghurt.

Main 1 hr 5 mins

Tavuklu Pilav

Tavuklu Pilav is buttery rice topped or mixed with tender chicken.

Main 1 hr 5 mins

Karadeniz Pidesi

Karadeniz Pidesi is Black Sea-style pide with a crisp base and rich cheese, meat or egg topping.

Main 1 hr 18 mins

Pide

Pide is boat-shaped baked bread topped with cheese, meat, egg or vegetables.

Main 1 hr 18 mins

Biber Dolması

Biber Dolması is peppers filled with rice, herbs and sometimes minced meat.

Main 1 hr 20 mins

Karnıyarık

Karnıyarık is fried aubergines split and filled with savoury minced meat and tomato.

Main 1 hr 25 mins

Tavuk Güveç

Tavuk Güveç is chicken and vegetables slowly baked in an earthenware casserole.

Main 1 hr 25 mins

Patlıcan Musakka

Patlıcan Musakka is aubergine layered or braised with minced meat, tomato and peppers.

Main 1 hr 30 mins

İçli Köfte

İçli Köfte is bulgur shells filled with spiced minced meat, walnuts and onions.

Main 1 hr 35 mins

Mantı

Mantı is tiny meat-filled dumplings served with garlic yoghurt and spiced butter.

Main 1 hr 35 mins

Zeytinyağlı Yaprak Sarma

Zeytinyağlı Yaprak Sarma is vine leaves wrapped around rice, herbs, currants and pine nuts, served cool.

Main 1 hr 45 mins

Etli Nohut

Etli Nohut is chickpeas simmered with meat, tomato and peppers.

Main 1 hr 50 mins

Etli Yaprak Sarma

Etli Yaprak Sarma is vine leaves filled with rice and minced meat, cooked in a savoury broth.

Main 1 hr 50 mins

Tas Kebabı

Tas Kebabı is tender cubes of meat braised with onions, tomato and potatoes.

Main 1 hr 50 mins

Kuru Fasulye

Kuru Fasulye is white beans cooked in a rich tomato-and-pepper sauce, often with meat.

Main 1 hr 55 mins

Hünkar Beğendi

Hünkar Beğendi is slow-cooked lamb or beef served over smoky aubergine and cheese purée.

Main 2 hr

Perde Pilavı

Perde Pilavı is spiced chicken rice enclosed in an almond-studded pastry shell.

Main 2 hr 10 mins

Kuzu Tandır

Kuzu Tandır is lamb cooked slowly until exceptionally tender, inspired by tandır oven roasting.

Main 4 hr 20 mins

Desserts

Turkish desserts

Künefe

Künefe is shredded pastry layered with melting cheese, baked crisp and soaked in syrup.

Dessert 50 mins

Revani

Revani is semolina cake soaked with lemon-scented syrup.

Dessert 55 mins

Şekerpare

Şekerpare is soft semolina biscuits baked and soaked in citrus syrup.

Dessert 55 mins

Sütlaç

Sütlaç is light Turkish rice pudding, often baked until browned on top.

Dessert 55 mins

Kazandibi

Kazandibi is caramelised milk pudding with a deliberately dark, smoky base.

Dessert 1 hr 10 mins

Lokma

Lokma is small fried dough balls soaked in syrup.

Dessert 1 hr 10 mins

Aşure

Aşure is a ceremonial pudding of grains, pulses, dried fruit and nuts.

Dessert 2 hr

Wine and drink pairings

What to drink with Turkish food

When pairing wine with Turkish food, match the structure of the dish first: fresh whites for seafood and herbs, medium reds for tomato, spice or roast meat, sparkling wines for fried or salty starters, and sweet or fortified wines for desserts.

Red

Barbera

Bright Italian red with red fruit, low tannin and high acidity. Excellent with tomato, pork, sausages, cheese and heart…

Grape: Barbera Region: Piedmont, Lombardy

Red

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and…

Grape: Cabernet Sauvignon, Merlot, Cabernet Franc Region: Bordeaux, Napa, Coonawarra, Maipo

Red

Côtes du Rhône / GSM Blend

Southern Rhône-style blend with dark fruit, herbs, pepper and moderate tannin. Reliable with stews, roast meat, beans a…

Grape: Grenache, Syrah, Mourvèdre Region: Rhône, Languedoc, Australia

Red

Malbec

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dish…

Grape: Malbec Region: Mendoza, Cahors

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Rioja / Tempranillo

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled…

Grape: Tempranillo, Garnacha, Graciano Region: Rioja, Ribera del Duero, Navarra

Red

Sangiovese

Italy’s signature red grape style: bright acidity, red fruit and savoury tannin.

Grape: Sangiovese Region: Tuscany, Romagna, Umbria

Red

Syrah / Shiraz

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausag…

Grape: Syrah, Shiraz Region: Northern Rhône, Barossa, South Africa

Local beers

Turkish beers

Wine can lead the meal, but local beer tells another story: what people drink in bars, restaurants and shops alongside everyday food.

Explore local beers

Efes Pilsen

Pilsner 5% ABV

Anadolu Efes

Turkey’s most famous beer brand and a common choice in restaurants and shops.

Bomonti

Lager 4.8% ABV

Anadolu Efes

A historic Istanbul beer name revived for modern Turkish drinkers.

Tuborg Gold Turkey

Lager 5% ABV

Türk Tuborg

A major beer brewed and sold widely in Turkey.

Marmara Gold

Strong lager 7% ABV

Anadolu Efes

A stronger Turkish lager brand often found in supermarkets.

Gara Guzu Blonde Ale

Blonde ale 5% ABV

Gara Guzu

A Turkish craft option from Muğla, useful for a more modern local beer angle.

Food stories

Articles linked to Turkish recipes

Explore the wider stories behind ingredients, cooking methods, celebrations and national dishes.

Food story

The Best Recipes With Aubergine

Aubergine drinks in oil, spice, smoke and tomato, which is why it appears in some of the world’s richest vegetable dish…

Food story

The Best Stuffed Vegetable Recipes Around the World

Stuffed vegetables turn peppers, tomatoes, aubergines, courgettes, vine leaves and cabbage into complete meals filled w…

Food story

Pita Bread Explained: The Pocket Bread of the Mediterranean

Pita connects mezze, kebabs, falafel, grilled meat, dips and salads through one clever puffed pocket of bread.

Plan the full table

Build a Turkish menu

Keep bulgur, rice, yoghurt, tomato and pepper pastes, olive oil, pulses, sumac, dried mint and good flatbread ingredients. Buy aubergines, peppers, herbs and meat for the specific regional dish. Turkish pepper paste varies in heat, and proper yufka, sucuk or white cheese can change the result more than adding extra spices.

Open menu builder Meal planner