Food in Turkey: Fall in love with these 8 Best Turkish Foods

Turkish Breakfast

I don’t think I can say enough about Turkish breakfast, or Türk Kahvaltısı. Check back from another blog on it in the future! This is one of my favorite things about Turkey.

I learned to eat vegetables for breakfast because of Turk kahvaltısı.

With this dish, you will see a smorgasbord of items.

Cheeses, eggs, börek, bread, olives, peppers, cucumbers, tomatoes, different pastes for eating with bread, Nutella, honey, and cream (bal ve kaymak), sausages, and often french fries.

Typically if you get a good restaurant you will even have unlimited Turkish tea as well.

You can get coffee but you’ll have to pay extra for that since it isn’t part of a traditional Turkish breakfast.

I have never been able to finish my portion of this meal. It is just too much food.

It seems like it won’t be a lot because it is such small portions of everything but there are typically so many choices it’s unreal.

In my blog specifically, I will show you photos of Turkish breakfasts from different regions but for now, suffice it to say, the concept may be the same but what will be offered will be different depending on the region.

One of my favorites is the breakfast from the Black Sea Region of Turkey. They have some fun flavors that aren’t in other places.

Every time I travel somewhere new, I always make sure I try Türk kahvaltısı, kofte, and dessert in each new place.

I learned a little about how they are different and which ones are my favorite.

There are some things that are a part of every breakfast and other things change depending on region.

Have fun exploring a traditional Turkish breakfast in Turkey. If you find a good place, will you let me know?

Beyran Çorbası

Turkey has so many different soups. Red lentils and Ezogelin are so delicious. There are creamy soups and broth soups.

Soups with rice or noodles and blended soups. You can really find whatever you’re looking for.

But Beyran Çorbası is in a whole different ballpark.

This soup is from Gaziantep in the southeastern region of Turkey. It is typically made from lamb but sometimes you will also see it made with beef.

The meat is combined with rice, garlic, butter, oil, water, salt, pepper sauce, black pepper, and Aleppo flakes to create a dish from heaven.

Some will consider this a spicy dish in Turkey but it is not typically super spicy.

The meat is often on the bone so the rich flavor from a long-simmered bone broth adds to the richness of this soup.

It is red in color from the Aleppo flakes. Sometimes it has a little bite to it but not always. This can be considered spicy Turkish food but I don’t find it to be so.

Interestingly, it is a soup you can eat regardless of the time of day. You will even see many eating for breakfast because of its healthy properties and rich, hearty flavor.

Because of the garlic and bone broth within, you will notice that many eat this soup when they start to feel ill.

Pro Tip: Most soups are served with lemon. Turks love to add lemon to their soups and food in general. I am not a fan but nor have I ever been.

I recommend you at least try it. Maybe just squeeze a drop or two into a bite of whatever soup it is.

If you’re in Istanbul, Kadıköy specifically, I highly recommend Dürümcü Emmi for this soup. It’s always amazing!

popular street food in Turkey

Döner

Doner is one of the most popular Turkish foods. Regardless of where you are, you can find a doner for a quick bite.

It may seem stereotypical but perhaps for a reason. The döner can easily be found anywhere in Turkey.

There is some amazing doner here but make sure you never call it a gyro…it won’t go over well here.

While you can get this many places throughout the world, it is worth it to eat in Turkey.

Essentially it is meat, beef, lamb, or chicken, on a vertical skewer and it cooks as it slowly passes a heated panel.

A vertical rotisserie if you will. This dish is such a part of the Turkish culture you will find so many different varieties.

Different regions add different spices or the animals from different regions will just naturally have a different flavor as they eat different plants.

Then there is different bread. You will see it as a sandwich (ekmek arası döner), a wrap (döner dürüm) or on top of rice (pilav üstü döner). All of them are great options.

If you’re in Kadikoy you should definitely check out Tatar Salim. Everything is so good but all they do really is döner.

So when you order you will get the döner, french fries, and a salad. You can order whatever you want to drink but their açık ayran, it comes in a glass and is delicious and made fresh.

If you find yourself in Ankara, make sure you check out Antakya 368. This is one of my favorite döners I have had in Turkey.

Pide – Turkish Pizza

Pide is the Turkish version of pizza. Of course, pide has distinct characteristics that set it apart from traditional pizza.

Pide typically consists of a boat-shaped or oval flatbread base that is topped with various ingredients before being baked.

The toppings can vary widely and may include a variety of ingredients such as minced meat (lamb, beef, or a combination), cheese, vegetables (such as peppers, tomatoes, and onions), eggs (I know right…), and sometimes even sucuk (Turkish sausage) or pastirma (cured beef).

The dough of pide is usually slightly thicker than traditional pizza dough, and it has a chewy texture with a soft interior.

The edges of the bread are often folded up around the toppings to create a border, forming the characteristic boat shape.

It’s typically served hot and fresh, often accompanied by yogurt, salads, and pickles.

There are various regional variations of pide in Turkey, each with its own distinct flavors and toppings.

For example, “Kıymalı Pide” features minced meat, “Peynirli Pide” is topped with cheese, and “Karadeniz Pidesi” from the Black Sea region includes anchovies and onions.

Overall, pide is a beloved Turkish dish that offers a delicious and satisfying meal enjoyed by locals and tourists alike.

Though to be honest I still am not a fan of the corn on the pizza even though Turks love it.

Delicious Turkish food – main dishes

Adana Kebap

Kebaps, or kebabs as Americans call them, also change depending on the region. While you can find the Adana Kebab across Turkey, It is from the city of Adana.

All worth trying…well maybe not all but I won’t ruin it for those with light stomachs. In my opinion, this is some of the best Turkish food. My favorite kebab for sure!

Adana kebab, however, is my favorite, at least thus far. This kebab is made from lamb, red bell peppers, and fat.

It often has a little bit of a kick to it though not usually so hot that it isn’t edible.

Again, while it can vary depending on where you purchase it, it is traditionally served with roasted green peppers and tomatoes, some parsley, and some fresh onions with sumac and tortilla (lavaş).

You order a single portion (bir porsiyon), or more if you want more or you can even often do less by saying yarım porsiyon (half portion).

So how to eat it like a pro…Mash up your tomatoes and peppers and spread them on the bread.

On top of that, you put a piece Adana kebap on top of that followed by a little parsley and sumac onions. Roll it up and you have a few small dürüms.

The staple beverage is of course ayran though you will also see şalgam. Şalgam is a drink made from pickled purple carrots, turnips, and a touch of salt.

It is a fermented drink like ayran and helps with digestion. While it isn’t for everyone, it is definitely worth a try!

Hünkarbeğendi

Last but not least is one of my favorite Turkish dishes. I think I love this dish so much because I can easily make it at home and because it contains a vegetable I didn’t use to like.

So what is it? This is a dish of roasted, puréed eggplant with a béchamel sauce topped by a cubed lamb sauce on top. I like this dish cause I can make it with whatever I have on hand.

Sometimes I will add peppers and onion or other times mushrooms in with the meat and then there are even more vegetables.

I also typically use beef as it is more easily accessible to me though it’s traditionally done with lamb.

The eggplant purée is almost like creamy, cheesy mashed potatoes, which I guess you could also use!

The meat portion typically is seasoned with garlic, onions, tomatoes, and a touch of salt.

To me, this is a dish I can improvise a little and it becomes fun!

Turkish Vegetarian Dishes

Ezogelin Soup

Ezogelin Soup is a popular and traditional Turkish soup that is enjoyed throughout the country.

It is known for its hearty and comforting qualities, making it a favorite among locals and visitors alike.

The soup is named after a legendary figure named Ezoğul, which means “Ezo the Bride” in Turkish. You can read more in my post about soups.

The main components of Ezogelin Soup are red lentils, bulgur (cracked wheat), rice, onions, tomatoes, and various spices.

The ingredients are combined to create a thick and nutritious soup with a distinct flavor.

This soup is served hot and is particularly popular during the winter months.

Imam Bayildi

Imam Bayıldı is a classic Turkish dish that translates to “The Imam Fainted” in English, which I think is hilarious.

Most of their names for things are quite literal. It is one of my favorite things about Turkish actually.

It’s a vegetarian dish with a rich history and a delightful combination of flavors. The story behind the name adds to its charm.

Legend has it that a Turkish imam (a religious leader) once tasted this dish and was so overwhelmed by its deliciousness that he fainted in sheer pleasure, hence the name “Imam Bayıldı.”

The main ingredient of Imam Bayıldı is eggplant (aubergine), which is cooked with tomatoes, onions, and various seasonings.

The dish is often served at room temperature or slightly chilled, making it a popular appetizer or side dish, especially during the summer months.