western-asia
Explore 193 foods connected to Turkey, from everyday staples to rare local specialties.
Start with İrmik Helvası →
The local shortlist
10 editor-selected foods for understanding the place through what people eat.
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The full directory
193 foods in this view. Filter by category, type, rarity, or search every recorded name.
Turkey
Bayramiç tahin helvası
A traditional dessert made by roasting semolina in butter until golden, then adding sugar syrup and pine nuts. The result is a dense, crumbly, nutty sweet with a deep caramelized flavor. İrmik helvası is often prepared ceremonially for religious memorials and distributed to neighbors.
Bursa, Turkey
İskender Kebabı
Slices of döner kebab laid over pieces of pide bread, topped with hot tomato sauce, melted butter, and a side of yogurt. Created in the city of Bursa in the 19th century by a chef named İskender Efendi, it is one of the most beloved kebab dishes in Turkey.
İzmir, Turkey
A round pastry from İzmir filled with rich chocolate ganache, baked until the exterior is golden and slightly crisp. The name 'bomb' refers to its round shape and the explosion of chocolate when bitten into. A popular bakery item and afternoon treat.
Aegean Region, Turkey
İzmir meatballs: fried köfte baked in a tomato sauce with potatoes.
Turkey
İç pilav is the Ottoman celebration rice studded with chicken liver, currants and pine nuts — served at weddings, never plain.
Southeastern Anatolia, Turkey
Bulgur dumplings shaped into small ovals, filled with spiced minced meat, onions, and walnuts, then either deep-fried until crispy or boiled. A specialty of southeastern Turkey, especially Gaziantep and Şanlıurfa, içli köfte requires skill to make and is served at special gatherings.
Turkey
A traditional tripe soup made with beef or lamb stomach, slow-cooked with flour, egg yolks, and garlic vinegar. Thick and creamy, it is famously consumed late at night or as a hangover remedy, often seasoned with garlic vinegar and red pepper flakes.
Turkey
A meze of fried eggplant, zucchini, and peppers simmered in a rich tomato sauce with garlic. Served cold or at room temperature, şakşuka is a staple of the olive-oil meze table and showcases the Turkish love of eggplant and summer vegetables.
Adana, Turkey
Şalgam Suyu
A bold, savory fermented drink made from purple carrots and bulgur, originating from the southern cities of Adana and Mersin. Deep red in color with a sour, salty flavor, şalgam comes in mild and spicy versions and is the traditional accompaniment to Adana kebab and fiery southeastern dishes.
Turkey
Sekerpare, the soft syrup-soaked semolina cookie, is a named Turkish dessert sold by weight everywhere.
Aegean Region, Turkey
Sevketibostan yemegi, blessed-thistle stalks stewed with lamb or in egg-lemon sauce, is a named Aegean wild-vegetable dish with a short season.
Gaziantep, Turkey
Siveydiz, the Gaziantep spring stew of lamb, green garlic and yoghurt, is a named seasonal regional dish.
Turkey
Sobiyet, the cream-filled baklava triangle, is ordered by name at the baklava counter as an alternative to plain baklava.