Legendary Turkish breakfast
In Türkiye, a typical Turkish breakfast has regional variations but features mainly similar components, with dishes showing influences from the Ottoman, Central Asian, Eastern European, and Middle Eastern food cultures. Staples of the Turkish breakfast include olive and cheese varieties, savory and sweet pastries and tasty egg dishes, along with honey, cream, jams and preserves. The Van-style Turkish breakfast, named after the city of Van, is especially renowned. If you’d like to combine sightseeing with one of the world’s most notable brunches, click here for a ticket to Van. To read more about breakfast culture in Turkish cuisine, click here!
Traditional Turkish and Ottoman cuisine
Classic Ottoman cuisine has strongly influenced both traditional and modern Turkish gastronomy. The rich culinary culture of the Ottomans highlighted dishes made with lamb and goat meat, butter and lard, and spices and fruits. In aristocratic Ottoman households, family meals were as much of an occasion as celebratory banquets. Family members dined together and table manners were important. Ottoman dishes such as melon stuffed with lamb meat and stuffed artichokes are still popular today, especially in the Aegean today, while piruhi is similar to today’s mantı (ravioli). We should mention that the Ottoman-style piruhi was made with tulum cheese. To read more about Ottoman cuisine, click here.
The ambrosial flavors of Gaziantep, Hatay and Adana
For a gastronomic getaway, the Gaziantep-Hatay-Adana route is ideal. You can start from Adana or Gaziantep – there are daily flights to both cities. To kick off your trip with an amazing breakfast featuring katmer, liver and beyran, start in Gaziantep. In Gaziantep, you can spend an entire day (or two!) wandering around and sampling local dishes such as firik pilaf, yuvalama, beyran, kebab and lahmacun. And, of course, the city’s celebrated baklava, considered by some to be the best in the world and the first Turkish product to be registered on the European Commission’s list of protected designation of origin products. Hatay also offers rather spectacular dining opportunities: the city is known for its mezes, doner, kebabs and künefe, among others. And Adana, of course, deserves a day to savor the regional pastries and Adana-style liver and kebabs. As well, Adana şalgam – turnip juice – is a healthy, fermented beverage made with turnips or purple carrots; it is beloved throughout Türkiye. To read more about this appetizing culinary route, click here.
A breeze from the north: Distinctive Black Sea dishes
The Black Sea region has contributed some of the most delicious dishes in traditional Turkish cuisine. In addition to tea plantations, this fertile region is famous for its kale, corn, chard, and nettle crops. And the anchovy! This small Black Sea fish is tiny but exceedingly flavorful – and the arrival of anchovy season is anticipated across Türkiye. The fish is usually fried whole or served in a pie-like dish. Other tasty regional dishes include stuffed kale, kale soup and pickled vegetables. In Trabzon, kuymak- and akçaabat-style köfte (meatballs) are a specialty, while Artvin’s local dishes show the influence of neighboring Georgia. And of course, the city of Samsun is known for its pide! Trabzon, the influence of Georgian cuisine in Artvin, of course, Samsun’s pide is outstanding! Click here to read more about Black Sea cuisine.
An homage to olive oil: Aegean cuisine
The Aegean region offers the lightest and healthiest examples of traditional Turkish cuisine. Typically, meals may feature local fresh herbs such as hindiba (chicory root) and deniz börülcesi (sea beans) prepared with olive oil, but specific cities have their own specialties. In İzmir, boyoz, kumru, tulum cheese and İzmir-style meatballs are notable local dishes. In Muğla, hot tarhana soup is often followed by oğlak yahnisi (kid stew), and kabak çiçeği dolması (stuffed zucchini flower). Cimcik in Kütahya and tirit (minced meat on bread) in Denizli are other regional delicacies. Click here to read more about the fabulous Aegean cuisine.
Irresistible: İstanbul’s street flavors
As a thriving and diverse metropolis, İstanbul has an endless variety of local and regional restaurants. But some of our favorite meals have been on the go – a kokoreç (tripe) sandwich eaten on the way home from a night out; a portion of chickpeas and rice or a balik ekmek (fish sandwich) consumed next to the Bosphorus. Click here for more on İstanbul’s street delicacies – from kokoreç to roasted chestnuts. When you’ve arranged your flight to İstanbul , let’s meet at the mussel shop around the corner!
It’s impossible to say no: Pasta and pastries
Brought to Anatolia from Central Asia, mantı are tiny Turkish-style dumplings. The fillings will vary by regions, but the dumplings are usually served with yoghurt, sauce and/or butter. Kayseri-style mantı are legendary in some circles. For more on the delights of Turkish carb culture, you can read about the art of Turkish dough-based foods.
A sweet finish: Turkish desserts from past to present
Baklava, made with forty layers of paper-thin phyllo dough and a filling of nuts and honey, was patented in 2013 and has been one of our registered flavors ever since. Lokum (Turkish delight) is a timeless treat from 15th century Ottoman palace cuisine. Aşure, a luscious pudding cooked with prayers in many houses in Muharram, and güllaç, another dessert that is indispensable on iftar tables during Ramadan… Sweets have a special place in traditional Turkish cuisine: if this piques your interest, you can read about these must-try Turkish desserts ! Enjoy your meal. ☺
