Top 10 Dishes to Try in Türkiye (Turkey)

#10. Balık Ekmek (Fish Sandwich)

Balık (fish), Ekmek (bread), as the name suggests, it is bread with fish or Fish Sandwich. The fish is grilled with herbs and crushed red pepper, before being placed inside bread with a nice squeeze of lemon, and the eater’s choice of lettuce, tomato, onion, and even peppers. It looks like a very simple food, but it really represents the ordinary life of the local Turkish people. It is one of Istanbul’s favorite lunchtime street foods .The price for Balik Ekmek is only 10 Turkish lira to 15 lira.

#9. Pide(Turkish Pizza)

The Pide is like a boat-shaped pizza that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. The most popular is sucuklu yumurta, spicy Turkish sausage and egg mixed with kasar (yellow sheep cheese) but ispanakli kasar, spinach with cheese, is equally good.

It's the crust that makes pide a winner. Cooked in a wood-fired oven, the high temperature produces a crisp crunchy base ideal for all types of ingredients.

Don’t confuse Pide with Lahmacun. The main difference with the Lahmacun and Pide is; the meat they use in Lahmacun contains more fat than that in Pide. The other main difference is; the meat in the Lahmacun has onions and finely chopped parsley. On the other hand, the meat in the Pide has only onions in it. The third main difference is the shape. Lahmacun is in round shape, while Pide is in boat shape.

#8. Döner Kebab

Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. Döner kebab is a dish that particularly famous in Turkey, that could be prepared with veal or lamb or a mixture of them. There are also variations that are prepared with chicken.

By the way, when Turks eat Döner, they will always be accompanied by Ayran. Ayran is a beverage made of water, yogurt, and salt. Döner-ayran duo is very popular in Turkey. In fact, döner and ayran together are inseparable for some.

#7. Dürüm (Turkish Barbecued Meat Wrap)

In fact, it is also a kind of Döner Kebap. The grilled meat is wrapped in a flatbread called lavash. Lavash is excellent for durums as it is sturdy enough to hold in the meat, veggies, and sauce. Lavash is light, chewy, and is the perfect complement to the flavorful grilled meat. Durum is considered a complete meal in itself as it has bread, meat, and vegetables.

#6. İmam Bayıldı (Stuffed Eggplant)

It is known as the most mysterious and romantic tourist attraction in Turkey. Many Hollywood movies were shot here. One of the most famous is From Russia with Love in 1963, the second James Bond film.

It is one of the most splendid historical buildings in Istanbul. This Cistern measures approximately 138 meters (453 ft) by 64.6 meters (212 ft) and is capable of holding 80,000 cubic meters (2,800,000 cu ft) of water. The Cistern shelters 336 columns, each of which is 9 m high. This large underground cistern built by Byzantine Emperor Justinian I (527-565) was named as Yerebatan Palace were among the people due to the marble columns rising from the water and countless seemingly like.

It is known as Basilica Cistern since there is a Basilica in the place where the cistern is located.

#5. Köfte (Turkish Meatball)

Köfte is the Turkish variant of meatballs made from minced meat, breadcrumbs, eggs, onions and a variety of spices. It is a popular Turkish meze dish that is often prepared for special occasions and cocktail parties, since the meatballs are quite easy to prepare and can be easily consumed with a toothpick.

#4. Mantı (Turkish Dumplings)

Mantı is basically the Turkish version of dumplings, filled with spiced meat such as lamb or ground beef. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings, and they were originally brought over from Central Asia to Turkey by nomadic Turkish tribes in the 13th century.

In Anatolia, Mantı is usually boiled or baked instead of being steamed. The oldest known recipe dates back to the 15th century and the Ottoman empire, and according to that recipe, Mantı should be filled with pounded lamb and crushed chickpeas before they are steamed and served with yogurt on top mixed with crushed garlic and sumac.

#3. İskender Kebap

This can be said to be a very typical roast, also known as Bursa roast. As the name suggests, this roast originates from Bursa, the area around Istanbul. Located in northwest Turkey, Bursa is famous for three things -- silk, the ski fields of Uludag and a type of kebab called Iskender. The Iskender Kebap is one of the most famous variations of Turkish kebabs. For meat-lovers, this is often deemed as the most delicious dish in Turkey.

The Iskender Kebap earned its name from the creator of this type of kebab, Iskender Efendi, a master that lived in the city of Bursa in the late 19th century of the Ottoman Empire.

This Turkish dish is made using thinly cut grilled lamb from a doner kebab, topped with hot tomato sauce, melted special sheep’s milk, butter and yogurt. Finally, it is paired with some pita bread.

#2. Saç Kavurma (Turkish Sautéed Spiced Lamb)

Saç kavurma is a simple Turkish dish made with sauteed meat (often lamb or goat), peppers and spices. A saç is a thin metal pan used for cooking food at high temperatures. It’s used like an Asian wok, and the metal is a similar thickness. Generally, Turkish saç kavurma is made with either lamb or goat, cooked in its own fat and juices. There are also vegetarian saç kavurma variations that are made for fasting holidays.

#1. Testi Kebab(Clay Pot Beef)

The famous Cappadocia dish - beef in a clay pot, which beats döner, köfte and other famous Turkish dishes to top the list, must have its charm. Clay pot beef is a very delicate and exquisite dish. In addition to the selected veal, there are many side dishes in the clay pot: onions, tomatoes, peppers, green onions, etc. Seal the crock pot with foil and bake in the oven for at least 90 minutes, or 2 hours on an open fire. During this period, the clay pot is completely sealed, and the aromas of beef and vegetables continue to merge and collide in the pot. Finally, use a small axe or a small hammer to gently knock open the clay pot, pour the food into the plate and enjoy it.

By the way, this pottery pot is also very original, from the famous pottery town Avanos in Cappadocia. Since the opening method is to knock from the neck of the pot, each pot is a one-time use, and it becomes a broken artwork after eating.