Turkish cuisine is the national cuisine of Turkey. Turkish cuisine, the heir of Ottoman culture, influenced and influenced both Balkan and Middle Eastern cuisines.


In addition, Turkish cuisine differs according to regions. Black Sea Cuisine, Southeastern cuisine, Central Anatolian cuisine, such as many regions have their own rich food storage.


Soup is an indispensable part of Turkish cuisine, especially in winter. Lentil soup, ezogelin soup, yogurt soup and tarhana soup are the most preferred soups. However, Turkish cuisine includes numerous soups as well as these. Meats, vegetables and legumes are often the main ingredients of soups. Broth, flour, yoghurt and noodle are used to turn these ingredients into soups.

Meat Dishes

Most of the meat dishes in Turkish cuisine are kebabs, meatballs and juicy meat dishes.

Kebabs are usually eaten in restaurants and prepared by grill method. Among the kebabs, doner kebab is among the most popular kebabs. Adana kebab, iskender kebab and chops are also very common.

Meatballs are dishes made by kneading mince with bread, onions and various spices. It can be done by grilling, baking, frying, or as a juicy meal. Inegöl patties are among the most popular patties nationwide.

Juicy meat dishes include stews, paper kebabs and various kinds and stews. In addition, Turkish cuisine has a large number of fish, chicken and offal dishes.

Vegetable Dishes

Turkish cuisine is a very diverse cuisine in terms of vegetable dishes. There are numerous varieties of dolmas and wraps, succulent vegetable dishes, roast vegetables and olive oil.

Dolmas and wraps can be prepared as both fleshy and non-meat (false dolma). The meaty dolmas contain mince, rice, onion and tomato paste. False dolmas are made using rice, onions, currants and pine nuts. It is used to prepare cabbage and vine leaf wraps. The most commonly used vegetables for stuffed vegetables are peppers, zucchini, tomatoes, eggplant and onions.

Meat and vegetable dishes are prepared by cooking vegetables as well as mince and piece meat. A large number of dishes are available, including beefy beans, carniyarık, eggplant moussaka, beefy squash, beefy peas, beefy varieties, beefy lentils and chickpeas, beefy spinach, cabbage and leek.

Many vegetables can be cooked by frying and grilling. Eggplant roast, pumpkin roast, pepper, tomato, carrot and mücver are among the popular roast varieties.

Olive oil also occupies a unique place in Turkish cuisine. These meals are sometimes known as olive oil, although they can also be prepared with other vegetable oils, which are cheaper. Fresh beans with olive oil, rice beans, dolma with olive oil, artichoke with olive oil and broad beans are among the dishes that fall into this class.

Among the vegetables in Turkish cuisine, eggplant has a very special importance. Although eggplant is eaten as a vegetable in many countries of the world, it is not an exaggeration to consider Turkish cuisine as the kitchen with the most eggplant dishes in the world. In Turkish cuisine, there are numerous eggplant dishes including eggplant stuffed, fried, moussaka, rice, salad and Grill.


Fizzy drinks, beer and fruit juices are popular all over the world, as well as Turkish cuisine's unique drinks. Buttermilk made by diluting yogurt is a drink entirely unique to Turkey. In addition, boza, turnip water and sherbet are among Turkey's unique cold drinks.

Hot drinks include Turkish coffee and Turkish tea. Turkish coffee is prepared by cooking roughly drawn coffee in long-handled pots called coffees. Turkish coffee, which has gained worldwide fame, is served in small cups called cups. Turkish tea is a hot drink that sits on the throne of coffee in terms of being preferred today. It is prepared from powdered tea using two pieces of teapot or samovar. Served in thin waisted tea cups. Turkish tea has also gained worldwide fame due to its preparation method.

Among alcoholic beverages, raki is the most preferred drink in Turkish cuisine. It is derived from distilling alcohol from grapes two or three times with anise seeds. It is the historical alcoholic drink of Turkish cuisine that dates back to very old times. Beer and wine are becoming more and more common in spite of the fact that raki comes from far behind. Turkish wines prepared using local grapes have started to make their names known around the world in terms of flavor and variety.


Turkish cuisine is a very rich international cuisine in terms of desserts. Turkish desserts show a wide variety. Baklava, kadayıf, dough desserts such as lokma, milk desserts such as custard, keşkül, kazandibi, hoşaf and compostos, revani, halva, Ashura and pumpkin desserts have a wide range of desserts.

Baklava is among the most well-known desserts of Turkish cuisine. It is prepared by placing nuts, walnuts or pistachios between the very thinly opened yufka and then sweetening it with a sorbet. Tel kadayif is prepared with dough sold as very thin wires and filled with similar insides into baklava and then flavored with sorbet after frying in the oven.

Milky desserts are prepared by solidifying the milk with starch, rice or rice flour after boiling it with sugar. Kazandibi is an interesting Turkish dessert, which is obtained after being prepared like custard, by frying it on a tray and caramelizing it. Chicken breast is also a milky dessert, while kazandibi contains the breast part of the chicken meat, which is finely scoured in addition to the ingredients mentioned.