World Flavors Cookbook

Turkey Recipes

Turkish cuisine is one of the world's most influential, serving as the bridge between Europe, Asia, and the Middle East. It is the legacy of the Ottoman Empire, featuring elaborate mezes, world-famous kebabs, and delicate pastries like baklava.

Recipes from Turkey

• Ali Nazik Kebab

  A classic Gaziantep specialty featuring sautéed spiced lamb served over a smoky, creamy roasted eggplant and yogurt purée.

• İskender Kebab

  Thinly sliced döner lamb layered over torn pide bread, drenched in rich tomato sauce and sizzling browned butter, served with creamy yogurt.

• Kuzu İncik (Lamb Shank)

  Succulent lamb shanks slow-cooked until falling off the bone, usually served with eggplant purée or buttery rice pilaf.

• Kuzu Pirzola (Lamb Chops)

  Tender lamb chops marinated in olive oil, thyme, and garlic, then grilled to perfection for a smoky, juicy finish.

• Tavuk Şiş (Deboned Chicken Shish)

  Juicy cubes of deboned chicken thigh marinated in yogurt, tomato paste, and spices, grilled on skewers.

• Chicken Ghallaba

  A vibrant Middle Eastern stir-fry of chicken, colorful peppers, onions, and tomatoes, seasoned with aromatic spices.

• Zırh Kıyması Kebabı

  The traditional way of making kebab meat — hand-chopped using a large "zırh" blade, resulting in a superior texture and flavor.

• Turkish Köfte

  Classic Turkish meatballs seasoned with onions, parsley, and a blend of warm spices like cumin and allspice.

• Urfa Kebap

  A mild, aromatic hand-chopped lamb kebab from the city of Şanlıurfa, seasoned with dark, smoky Urfa isot pepper.

• Adana Kebap

  Turkey's famous spicy hand-chopped lamb kebab, named after the city of Adana and seasoned with red pepper flakes.

• Mercimek Çorbası (Red Lentil Soup)

  A comforting, velvety smooth red lentil soup, flavored with onions, carrots, and a touch of cumin.

• Tarhana Çorbası

  A unique fermented soup made from a dried mixture of grain, yogurt, and vegetables, reconstituted into a hearty broth.

• Simit (Turkish Sesame Bread)

  The iconic circular bread of Turkey, crusty on the outside, soft on the inside, and completely covered in toasted sesame seeds.

• Turkish Pide

  Boat-shaped flatbread baked in a stone oven, topped with minced meat, cheese, or vegetables.

• Zeytinyağlı Yaprak Sarma (Dolma)

  Delicate grape leaves stuffed with a fragrant mixture of rice, pine nuts, currants, and fresh herbs, cooked in olive oil.

• Menemen

  A traditional Turkish breakfast dish made with eggs, tomatoes, green peppers, and spices, scrambled to a creamy consistency.

• Döner Kebab

  Vertical-rotisserie wrap; Turkey's global street export featuring thinly shaved marinated meat wrapped in soft bread with fresh vegetables and sauce.

• Lahmacun (Turkish Pizza)

  An ultra-thin, crispy flatbread topped with a savory layer of minced meat, vegetables, and aromatic spices.

• Kokoreç

  Spiced lamb or goat intestines wrapped around seasoned offal, grilled on a horizontal spit and served in bread.

• Midye Dolma (Stuffed Mussels)

  Fresh mussels stuffed with a fragrant mixture of spiced rice, pine nuts, and currants, steamed until the flavors meld together.

• Balık Ekmek (Fish Sandwich)

  Freshly grilled mackerel fillet served in a fluffy white bun with crisp onions, lettuce, and a squeeze of lemon.

• Tantuni

  Finely chopped beef or lamb stir-fried in a unique circular tray with cotton oil and spices, served in a thin wrap.

• Islak Burger (Wet Burger)

  A legendary Istanbul street snack: a garlicky beef slider soaked in a rich tomato-based sauce and steamed in a display box.

• Kumpir (Stuffed Baked Potato)

  Giant baked potatoes mashed with butter and cheese, then loaded with a colorful array of salads, pickles, and toppings.

• Çiğ Köfte (Vegetarian)

  Spicy, chewy nuggets of fine bulgur, pomegranate molasses, and walnuts, kneaded with a complex blend of aromatics.

• Gözleme (Savory Pancake)

  Hand-rolled yufka dough filled with cheese, spinach, or meat, then griddled on a large iron dome until golden.

• Ispanaklı Gözleme (Spinach Pancake)

  Thin, hand-rolled flatbread filled with fresh spinach, onions, and feta cheese, toasted to perfection.

• Patatesli Gözleme (Potato Pancake)

  Comforting flatbread filled with seasoned mashed potatoes, onions, and red pepper flakes.

• Sigara Böreği (Cigar Pastries)

  Crispy, deep-fried filo rolls filled with salty feta cheese and fresh parsley, shaped like thin cigars.

• Su Böreği (Water Borek)

  A complex, multi-layered pastry where the dough sheets are boiled before baking, resulting in a lasagna-like texture.

• Paçanga Böreği

  A deep-fried pastry filled with pastırma (spiced cured beef), kaşar cheese, and green peppers.

• Midye Tava (Fried Mussels)

  Batter-dipped fried mussels on a skewer, served with a tangy tarator dipping sauce made from walnuts and garlic.

• Nohutlu Pilav (Chickpea Rice)

  Buttery, fluffy white rice cooked with tender chickpeas, often served from carts as a simple, filling street meal.

• Tavuk Pilav (Chicken Rice)

  The elevated version of chickpea rice, topped with shredded boiled chicken and served with black pepper.

• Kumru (Izmir Sandwich)

  A warm sandwich from Izmir made with a special sesame bun, loaded with grilled sucuk, salam, and melting kaşar cheese.

• Boyoz (Izmir Pastry)

  A flaky, unleavened pastry from Izmir with Sephardic roots, traditionally served with hard-boiled eggs.

• Maraş Dondurma (Stretchy Ice Cream)

  Famous stretchy ice cream made with salep and mastic, known for its dense texture and the playful antics of its vendors.

• Halka Tatlısı (Sweet Rings)

  Crispy, deep-fried rings of dough soaked in a thick sugar syrup, a favorite sweet snack found on every street corner.

• Lokma

  Golden spheres of fried dough drenched in honey or syrup, often distributed for free at celebrations or in memory of loved ones.

• Kağıt Helva (Wafer Halva)

  Thin, crispy wafer layers filled with a sweet, airy halva or even stuffed with scoops of ice cream.

• Boza

  A thick, fermented winter drink made from millet, with a sweet and tangy flavor, topped with cinnamon and roasted chickpeas.

• Sahlep

  A warm, milky winter drink made from the ground tubers of wild orchids, naturally thick and dusted with cinnamon.

• Turşu Suyu (Pickle Juice)

  A refreshing, salty, and spicy cup of pickle juice, often served with small pieces of chopped pickles.

• Kestane Kebabı (Roasted Chestnuts)

  Whole chestnuts scored and roasted over hot coals until they pop open, revealing a sweet, nutty interior.

• Közde Mısır (Grilled Corn)

  Sweet corn on the cob, grilled over hot coals until charred and smoky, or boiled in a large pot.

• Ciğer Şiş (Liver Skewers)

  Tiny cubes of lamb liver and tail fat, marinated and grilled quickly over hot coals, served with sumac onions.

• Köfte Ekmek (Meatball Sandwich)

  Juicy grilled meatballs served in a half-loaf of fresh bread with onions, tomatoes, and peppers.

• İçli Köfte

  A crisp bulgur shell filled with a savory mixture of minced meat, onions, and walnuts, then fried or boiled.

• Mercimek Köftesi

  Vegetarian nuggets made from red lentils and bulgur, flavored with tomato paste, herbs, and lemon juice.

• Pişi (Fried Dough)

  Soft, puffy rounds of deep-fried yeast dough, often eaten for breakfast with cheese or jam.

• Sucuk Ekmek

  Grilled slices of spicy, garlicky Turkish beef sausage served in a warm bread roll.

• Kuru Fasulye

  Turkey's unofficial national dish — slow-cooked white beans in a tomato and pepper paste sauce, served with pilav.

• Börülce Salatası (Black-Eyed Pea Salad)

  A refreshing Turkish meze — tender black-eyed peas dressed with olive oil, lemon, onion, tomato, and herbs.

• Mercimek Çorbası (Red Lentil Soup)

  Turkey's most popular soup — velvety red lentils puréed with onion, carrot, and potato, served with a squeeze of lemon and dried mint.

• Bulgur Pilavı

  Turkey's everyday grain — coarse bulgur wheat cooked pilaf-style with tomato paste and butter, the staple accompaniment across Anatolia.

• Mujaddara

  A humble masterpiece — lentils and rice cooked together and topped with a mountain of deeply caramelized onions.