Turkish Cuisine

Turkish cuisine is turkey’s national cuisine. Turkish cuisine, which is an heir to Ottoman culture, has both influenced Balkan and Middle Eastern cuisines and was influenced by these cuisines. Turkish cuisine also varies according to the regions. Many regions such as Black Sea cuisine, Southeast cuisine and Central Anatolian cuisine have their own rich food chamber.

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 also contains numerous amounts of soups. Meats, vegetables and legumes are usually the main ingredients of soups. Broth, flour, yogurt and noodles are used to make these ingredients into soups.


Most of the meat dishes in Turkish cuisine are kebabs, meatballs and pot cooks.It includes kebab, meat, lahmacun kebab dish in Turkish cuisine. Kebabs are usually eaten in restaurants and prepared by grilling method. Among kebabs, rotary kebabs are among the most popular kebabs. Bursa kebab, Adana kebab, Urfa kebab, Tokat kebab are also very common. Meatballs are dishes made by kneading and baking mince meat with bread, onions and various spices. It can be done as grilling, baking, frying or juicy food. Akçaabat Meatballs, Inegol Meatballs, Tekirdag meatballs are among the most popular meatballs nationwide. Juicy meat dishes include Casserole, Paper Kebab and various Kinds and Yahnis. There are also a large number of fish, chicken and falsifying dishes in Turkish cuisine.


Desserts and sweets in Turkey are often consumed between meals, in the afternoon, with tea or coffee (Turkish coffee, of course!). Famous desserts in Turkish cuisine is Baklava, Şekerpare and Şöbiyet.