Turkish cuisine is rich, diverse and steeped in history. With influences from Europe, the Middle East, Central Asia and the Mediterranean, Turkish food offers an exciting culinary journey for visitors and locals alike. From tangy appetizers and hearty stews to sweet pastries and refreshing beverages, the Turkish table has something for all palates.
In this article, we’ll explore the traditional ingredients, flavors and dishes that grace Turkish breakfast, lunch and dinner tables across the country.
The Key Ingredients of Turkish Cuisine
Several core ingredients form the foundation of Turkish food and give it its distinctive character, These include
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Nuts: Chestnuts, almonds, walnuts, hazelnuts and pistachios are widely used for flavoring and texture.
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Legumes: Chickpeas, lentils, beans and broad beans are common in soups, salads and stews.
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Meats Lamb, chicken, beef and fish are centerpieces of Turkish cuisine
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Grains: Bulgur and rice anchor many dishes and absorb rich sauces.
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Dairy: Yogurt, cheeses like feta and kasseri, are used liberally.
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Vegetables & Fruits: Eggplants, peppers, onions, tomatoes and fruits like apricots and pomegranates are integral.
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Herbs & Spices: Mint, parsley, oregano, paprika, cumin and sumac add vibrant flavor.
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Olive Oil: Cold-pressed olive oil is the cooking fat of choice and brings richness.
These core ingredients combine in various ways across Turkish breakfast, lunch and dinner meals. Now let’s explore some classic dishes.
A Typical Turkish Breakfast (Kahvaltı)
Breakfast is a highlight of Turkish cuisine. Called kahvaltı or “before coffee”, it features a mouthwatering array of foods:
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Eggs: Prepared sunny-side up, scrambled or in omelets (menemen).
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Breads: From simit (sesame rings), poğaça (savory rolls) to fresh loaves for dipping.
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Cheeses: Most often feta, kasseri or beyaz peynir (white cheese).
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Vegetables: Tomato, cucumber, olives, roasted peppers, carrots.
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Fruits: Seasonal varieties like watermelon, grapes, figs.
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Jams & Honey: Sweet condiments for breads.
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Cured Meats: Pastrami, sucuk (spicy Turkish sausage).
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Dairy: Kaymak (clotted cream), milk curds, yogurt.
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Drinks: Black tea or Turkish coffee accompany the meal.
Kahvaltı is relaxed and meant for lingering over conversation. It provides fuel for the day ahead.
Midday Meals: Lunch (Öğle Yemeği) Options
Come lunchtime, Turks enjoy a range of warming, hearty choices:
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Kebabs: From köfte meatballs to shish and şiş kebabs. Grilled over charcoal.
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Pide: Flatbread topped with ground meat, egg, cheese or potatoes.
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Gözleme: Savory stuffed crepes, either meat or cheese filled.
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Manti: Turkish ravioli, served with yogurt and spices.
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Beans: Most often nohut (chickpeas) or taze fasulye (green beans).
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Salads: Simple tomato, cucumber, carrot salads tossed in oil and lemon.
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Börek: Flaky pastries with fillings like feta, meat, potatoes or spinach.
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Soups: Lentil, yogurt, barley and tomato soups are ever-present.
On weekends, lunch is more elaborate with multiple courses and dessert. During the workweek lunches focus on simplicity.
Dinner (Akşam Yemeği): An Array of Turkish Specialties
Evening meals in Turkey may include:
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Meze: A spread of small dishes like haydari (yogurt dip), dolma (stuffed veggies), sigara böreği (fried rolls) to start.
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Main Dishes: Clay pot stews, vegetable dishes like karnıyarık (stuffed eggplant), oven-roasted fish or meat köfte.
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Pilafs: Bulgur or rice pilafs seasoned with herbs and cooked in broth.
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Salads: Leafy greens, tomatoes, cucumbers, onion; dressed simply.
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Breads: Pide, lavash, focaccia-like flatbreads.
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Desserts: From baklava, kunefe to sütlaç (rice pudding).
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Drinks: Şerbet (sweet fruit drink) or Turkish coffee post-meal.
Dinner is leisurely, meant for lingering at the table late into the evening.
Late Night Turkish Favorites
Even after dinner, Turks enjoy nibbling on snacks like:
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Simit: Sesame-crusted bread rings, iconic Turkish street food.
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Döner kebab: Thinly shaved rotating meat tucked into bread.
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Köfte: Grilled lamb patties served with tomatoes, peppers and parsley.
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Balık ekmek: Grilled fish sandwiches topped with greens and onions.
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Börek: Buttery savory pastries, perfect for late night cravings.
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Lokma: Fried dough balls drizzled with honey syrup.
These snacks offer something to nibble on after a night out or gathering with friends.
Sip, Savor and Explore Turkish Cuisine
From nutty breakfast spreads to warming soups, flavorful kebabs and syrup-soaked pastries, Turkish food offers an incredible culinary journey. Sour, sweet, salty, spicy and savory flavors mingle in dishes anchored by quality ingredients. There’s an abundance of choices across breakfast, lunch and dinner meals. The Turkish table promises a rewarding experience for food lovers willing to sip, savor and explore this rich cuisine. Let your palate delight in the diverse tastes and aromas!
Dessert, coffee, and tea
One cant really talk about Turkish cuisine without touching upon the famous coffee, tea, and sweets. Turkish coffee isnt so much a type of coffee as it is a style of preparation that involves finely grinding the beans, boiling them with sugar, and serving it in a small, concentrated cup, grounds and all. (The grounds are not ingested.) But dont think that Turks are drinking this every morning on their way to work: regular coffee and espresso drinks are equally popular, so when Turkish people drink Türk khavesi, its often savored after a meal.
Far more ubiquitous is Turkish tea, or çay (chai). People offer you tea when you walk into a store, eat, or sit down at a streetside café. Basically, everywhere you go. When you ask for apple tea, never say yes because it’s fake and only meant to appeal to tourists. Order black tea instead. The best versions will be smooth and flavorful, so pleasant that no sugar is necessary. (Milk is out of the question!).
Candy shops and bakeries are everywhere, just in case youre in the mood for a sugary snack. I had a lot of baklava, and most of it wasn’t as fresh as I had hoped, even at stores that were supposed to have the best in town. But I loved how different the phyllo, nut, and honey pastries were everywhere: they were round, square, and triangular, filled with walnuts and topped with pistachios.
I was surprised to learn that many people in the US have never heard of Turkish delight, or lokum. In the UK, it’s a very popular treat. You can get these gummy gelées in flavors like pistachio, rose, lemon, and bergamot. They are made with cubed starch and sugar, and then powdered sugar is sprinkled on top (see picture at far left). They made lokum (pronounced “loh-KOOM”) the Ottoman way, which is by adding honey and rolling it into long logs with corners. The logs were then rolled in pistachios and other nuts and cut into pieces as needed, like a loaf of country bread.
Now that Ive made myself sufficiently hungry, Im going to go hunt down a sweet snack. Im pretty sure I still have some lokum saved especially for this occasion.
Why Don’t We Eat Turkey Eggs!
FAQ
What do Turkey people eat?
Do Turkish people eat beef?
What meat do they not eat in Turkey?
Do they eat pork in Turkey?
What foods are used in Turkey?
Vegetable or meat stew is typical home food. Turkish cuisine uses many vegetables, and some of the most used vegetables are zucchini, tomato, onion, eggplant, cauliflower, green beans, potatoes, spinach, chickpeas, garlic, and lentils. The most used meat in Turkey is lamb meat, followed by cattle and chicken meat.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
How many traditional Turkish dishes are there?
There are probably hundreds of traditional Turkish dishes out there but this list primarily includes popular Turkish food that can be found in most places around the country (with a few exceptions).
Is Turkey a good place to eat?
Turkish cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes.
What vegetables can you eat in Turkey?
Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery.
What are the best sweet foods of Turkey?
Baklava is a delicious and popular Turkish dessert and a hard one to match if we’re comparing the best sweet foods of Turkey that you must try. It is heavenly and made with filo pastry layers, chopped nuts, such as pistachios or walnuts, and sweetened with syrup or honey.