A Taste of Türkiye: My Favorite Turkish Foods
One of the best ways to fall in love with Türkiye is through its food. Turkish cuisine is hearty, flavorful, and deeply tied to culture and tradition. From sizzling kebabs to sweet layers of baklava, every bite tells a story of history, hospitality, and home.
Here’s my list of favorite Turkish foods — the ones I recommend you don’t leave Türkiye without trying:
Savory Classics
Köfte | Juicy Turkish meatballs, seasoned with spices and herbs, often served with rice, bread, or fries.
Çiğ Köfte | Traditionally raw minced meat kneaded with bulgur and spices, rolled into little finger-shaped bites with lettuce and lemon.
İçli Köfte | A cousin of Middle Eastern kibbeh — bulgur shells stuffed with spiced minced meat, onions, and pine nuts.
Sucuk | Spicy Turkish sausage, pan-fried until crisp and often eaten with eggs for breakfast.
Döner Kebab | Thinly sliced layers of rotating meat, piled into bread or on a plate with rice.
Dürüm | A wrap-style kebab, often with döner or şiş grilled meat, rolled in lavaish.
İskender Kebab | One of my absolute favorites — döner served over cut up pita bread, topped with tomato sauce, melted butter, and yogurt. Rich, indulgent, and unforgettable.
Şiș Tavuk | Skewers of marinated chicken grilled to perfection, simple but packed with flavor.
Breads, Pastries, & Street Snacks
Pide | Sometimes called “Turkish pizza” — boat-shaped flatbread topped with cheese, meat, or vegetables.
Lahmacun | Thin, crispy flatbread topped with minced meat, onions, and spices, usually eaten rolled up with fresh herbs and lemon.
Gözleme | Hand-rolled flatbread stuffed with fillings like cheese, spinach, or potatoes, cooked on a griddle.
Börek | Flaky pastry made with layers of yulfka dough, filled with cheese, meat, or potatoes.
Poğaça | Soft, savory rolls often filled with cheese or olives — a breakfast staple.
Açma | Soft, slightly sweet bread rolls, similar to a brioche, perfect with tea.
Simit | The ultimate Turkish street snack — sesame-crusted bread rings, crisp on the outside and soft inside.
Meze & Sides
Piyaz | A refreshing bean salad with onions, parsley, and sumac — often served alongside köfte.
Cacık | Yogurt mixed with cucumber, garlic, and herbs — light, cool, and refreshing.
Haydari | Thick strained yogurt dip flavored with garlic, mint, and olive oil.
Muhammara | A rich, smoky dip made with red peppers, walnuts, breadcrumbs, and pomegranate molasses.
Yaprak Dolma | Vine leaves stuffed with rice, herbs, and sometimes minced meat.
Kısır | A bulgur wheat salad with tomatoes, parsley, and lemon — similar to tabbouleh but uniquely Turkish.
Nohutlu Pilav | Simple but beloved — buttery rice pilaf with chickpeas, often sold from street carts.
Soup & Comfort Dishes
Mercimek Çorbası | Red lentil soup, velvety and lightly spiced, a staple on every Turkish table.
Menemen | A classic breakfast dish of scrambled eggs cooked with tomatoes, peppers, and olive oil — perfect with bread to scoop it up.
Mantı | Tiny dumplings filled with spiced meat, served with garlicky yogurt and drizzled with butter infused with red pepper.
Street Food Favorites
Kumpir | A giant baked potato, split and mashed with butter and cheese, then loaded with toppings from olives and pickles to sausage and corn.
Közde Mısır | Corn on the cob roasted over hot coals, sold from street carts.
Kestane | Roasted chestnuts, especially popular in cooler months.
İslak Hamburger | A “wet burger” drenched in garlicky tomato sauce — messy, spicy, and absolutely worth trying.
Kumru | A sandwich filled with grilled sucuk, pastirma, and cheese — originally from İzmir but now found across the country.
Ayvalık Tost | A pressed sandwich with sausage, cheese, and pickles, named after the seaside town of Ayvalık.
Sweet Treats & Desserts
Baklava | Layer upon layer of filo pastry filled with nuts and drenched in syrup. A classic you simply can’t skip.
Künefe | A warm dessert of shredded pastry filled with melty cheese, soaked in syrup, and topped with pistachios. Sweet, salty, and decadent.
Sütlaç | Creamy rice pudding, often baked for a caramelized top.
Güllaç | A Ramadan speciality — thin pastry sheets soaked in milk and layered with nuts ad pomegranate.
Aşure | Known as Noah’s Pudding, a mix of grains, fruits, and nuts — both hearty and symbolic.
Kabak Tatlısı | Candied pumpkin topped with tahini and walnuts — surprisingly addictive.
Kazandibi | A caramelized milk pudding with a slightly chewy base.
Lokum (Turkish Delight) | Soft, chewy cubes traditionally flavored with rose, pistachio, or pomegranate, but has also expanded flavors such as chocolate and jelly.
Dondurma | Traditional Turkish ice cream, stretchy and chewy thanks to salep (orchid root). The vendors often put on a show before finally handing it over.
Drinks
Çay | Served in tulip-shaped glasses, tea is the heartbeat of Turkish hospitality.
Elma Çayı (Apple Tea) | A sweeter, fruity alternative often offered to visitors.
Ayran | A cool, salty yogurt drink that pairs perfectly with kebabs.
Final Thoughts
Food is one of Türkiye’s greatest treasures — a reflection of its history, geography, and warm hospitality. Whether you’re sharing a plate of meze, grabbing limit from a street vendor, or savoring baklava with tea, Turkish cuisine invites you to slow down, taste, and connect.
