View source for Turkish cuisine

{{Short description|Culinary traditions of Turkey}}
{{Distinguish|Turkey meat}}
{{Use dmy dates|date=May 2021}}
{{Infobox candidate
| name                = Turkish cuisine
| image               = Beypazarı Sofrası.jpg
| caption             = Assortment of Turkish foods; ''baklava'', ''sarma'', ''yoğurt'', ''etli nohut-pilav'' and ''komposto/hoşaf''
}}
{{Culture of Turkey}}
'''Turkish cuisine''' ({{Langx|tr|Türk mutfağı}}) is largely the heritage of [[Ottoman cuisine|Ottoman cuisine (Osmanlı mutfağı)]], European influences, [[Seljuk Empire|Seljuk]] cuisine<ref>{{Cite web |title=Phases of Turkish Cuisine - Seljuk Cuisine |url=http://www.turkish-cuisine.org/historical-development-1/seljuk-cuisine-19/phases-of-turkish-cuisine-seljuk-cuisine-175.html |access-date=2024-01-13 |website=Phases of Turkish Cuisine - Seljuk Cuisine |language=tr}}</ref><ref>{{Cite book |last=Akkor |first=Muhammed Ömür |url=http://archive.org/details/seljukcuisineche0000akko |title=Seljuk cuisine: a chef's quest for his soulmate |date=2014 |publisher=New York : Blue Dome |others=Internet Archive |isbn=978-1-935295-54-9}}</ref> and the [[Turkish diaspora]]. Turkish cuisine, with traditional [[Turkic peoples|Turkic]] elements such as [[yogurt]], [[ayran]], and [[kaymak]], gains influences from [[Mediterranean cuisine|Mediterranean]], [[Armenian cuisine|Armenian]], [[Balkan cuisine|Balkan]], [[Middle Eastern cuisine|Middle Eastern]], [[Central Asian cuisine|Central Asian]] and [[Eastern European cuisine|Eastern European cuisines]].<ref>{{cite book |last1=İlkin |first1=Nur |url=https://archive.org/details/tasteofturkishcu00ilki |title=A Taste of Turkish cuisine |last2=Kaufman |first2=Sheilah |publisher=Hippocrene Books |year=2002 |isbn=978-0-7818-0948-1 |access-date=12 December 2017 |url-access=registration}}</ref>

Turkish cuisine shows variation across [[Turkey]]. The cooking of [[Istanbul]], [[Bursa]], [[İzmir]], and the rest of the [[Anatolia]] region inherits many elements of [[Ottoman court]] [[cuisine]], including moderate use of spices, a preference for rice over [[bulgur]], [[kofte]]s, and a wider availability of vegetable stews (''türlü''), [[eggplant]], stuffed [[dolma]]s and fish. The cuisine of the [[Black Sea Region]] uses fish extensively, especially the [[European anchovy|Black Sea anchovy]] (''hamsi'') and includes [[maize]] dishes. The cuisine of the southeast (including [[Urfa]], [[Gaziantep]], [[Adıyaman]] and [[Adana]]) is famous for its variety of [[kebab]]s, ''[[meze]]s'' and dough-based desserts such as ''[[baklava]]'', ''[[şöbiyet]]'', ''[[kadayıf]]'', ''[[katmer]]'' and  ''[[künefe]]''.

Especially in the western parts of Turkey, where olive trees grow abundantly, [[olive oil]] is the major type of oil used for cooking.<ref name="multiple">{{Cite web |url=http://www.bpe.com/food/ethnic_cusine/turkey.htm |title=Ethnic Cuisine - Turkey by Terrie Wright Chrones |access-date=17 February 2007 |archive-url=https://web.archive.org/web/20070429005226/http://www.bpe.com/food/ethnic_cusine/turkey.htm |archive-date=29 April 2007 }}</ref> The cuisines of the [[Aegean Region|Aegean]], [[Marmara Region|Marmara]] and [[Mediterranean Region, Turkey|Mediterranean]] regions are rich in vegetables, herbs, and fish. [[Central Anatolia]] has many famous specialties, such as ''[[keşkek]]'', ''[[mantı]]'' (especially from [[Kayseri]]) and ''[[gözleme]]''. Food names directly cognate with ''mantı'' are also found in [[Chinese cuisine|Chinese]] (''[[mantou]]'' or steamed bun), and it is generally considered to have originated in Mongolia during the 13th century.<ref>{{Cite web|last=Warren|first=Ozlem|date=18 December 2013|title=Mantı, Turkish Dumplings with Ground Meat, Onions, and Spices|url=https://ozlemsturkishtable.com/2013/12/manti-the-tiny-treasuresturkish-dumplings-stuffed-with-ground-meat-in-garlic-yoghurt-and-spices/|url-status=live|website=Ozlem's Turkish Table|access-date=23 March 2021|archive-date=7 December 2022|archive-url=https://web.archive.org/web/20221207021316/https://ozlemsturkishtable.com/2013/12/manti-the-tiny-treasuresturkish-dumplings-stuffed-with-ground-meat-in-garlic-yoghurt-and-spices/}}</ref>

Specialties are often named for places, and may refer to different styles of preparation. For example, ''Urfa kebap'' is less spicy and thicker than ''[[Adana kebap]]''. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around [[rice]], [[vegetable]]s, and [[bread]].

== History ==
In the early years of the republic, a few studies were published about regional Anatolian dishes, but cuisine did not feature heavily in Turkish folkloric studies until the 1980s when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a "historical continuum" that dated back to Turkic origins in Central Asia and continued through the Seljuk and Ottoman periods.<ref name="berg">{{Cite book |last1=Claflin |first1=Kyri W. |url=https://books.google.com/books?id=7WUDAAAAQBAJ&pg=PA1980 |title=Writing Food History: A Global Perspective |last2=Scholliers |first2=Peter |publisher=Berg |year=2013 |isbn=978-0-85785-217-5}}</ref>

Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver's ''Fifty Dishes in Turkish History'' in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of Sultan [[Mehmed II]]. Following the publication of Ünver's book, subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about the [[Central Asian cuisine|Central Asian]] origins of Turkish cuisine.<ref name="berg" />

== Culinary customs ==
=== Breakfast ===
[[File:MenemenIstanbul.jpg|thumb|Menemen (left) and a classic Turkish breakfast platter]]
A traditional Turkish breakfast is rich in variety. A typical serving consists of cheese (''[[beyaz peynir]]'', ''[[kaşar]]'', etc.), butter, olives, eggs, [[muhammara]], tomatoes, cucumbers, jam, honey, and [[kaymak]], [[Sujuk|sucuk]] (optionally spicy Turkish sausage), ''[[pastırma]]'', ''[[börek]]'', ''[[simit]]'', ''[[poğaça]]'', ''[[açma]]'', fried dough (known as ''[[pişi]]''), as well as soups are eaten as a morning meal in Turkey. A specialty for breakfast is called [[Menemen (food)|menemen]], which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also include [[kuymak]] (depending on the province the dish is also known as ''muhlama, mıhlama'' and ''yağlaş'') or egg with spinach or potato. Another specialty is the [[Turks in the Balkans|Balkan Turkish]] dish [[çılbır]], also known as Turkish eggs, made with poached eggs and yogurt. Invariably, [[Turkish tea]] is served at breakfast. The Turkish word for breakfast, ''kahvaltı'', means "before coffee".

=== Homemade food ===
[[File:Some Turkish food and desserts.jpg|thumb|Some homemade food selections]]
Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or [[Mincing|minced]] meat), often with or before Turkish pilav,<ref>{{Cite web|last=Sommer|first=Peter|title=Pilav - Turkish Rice|url=https://www.petersommer.com/recipe/pilav-turkish-rice|url-status=live|website=Peter Sommer Travels|access-date=23 March 2021|archive-date=23 April 2021|archive-url=https://web.archive.org/web/20210423143844/https://www.petersommer.com/recipe/pilav-turkish-rice}}</ref> pasta or [[bulgur]] [[pilav]] accompanied by a salad or [[cacık]] (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (''[[zeytinyağlı]] yemekler'') instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.

=== Restaurants ===
''Esnaf lokantası'' (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices. Some restaurants specialized in certain foods foods, especially ''[[Kofta|köfte]]'', ''[[Doner kebab|döner]]'', ''[[kokoreç]]'', ''[[kumpir]],'' ''midye tava,'' ''[[börek]]'' and ''[[gözleme]]'', are often found in major streets. Eating out has always been common in cities.<ref>{{cite book |last=Whiting |first=Dominic |year=2000 |title=Turkey Handbook |url=https://books.google.com/books?id=1Cz4zG73sHgC&q=lokanta&pg=PA56 |publisher=Footprint Handbooks |page=56 |isbn=978-1-900949-85-9 |access-date=15 April 2009 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413125613/https://books.google.com/books?id=1Cz4zG73sHgC&q=lokanta&pg=PA56 |url-status=live }}</ref>  Fast-food is gaining popularity and many major foreign fast-food chains have opened all over Turkey.

=== Summer cuisine ===
In the hot Turkish summer, a meal often consists of fried vegetables such as patlıcan (eggplant/aubergine) and peppers or potatoes served with yogurt or tomato sauce. [[Menemen (food)|Menemen]] and [[çılbır]] are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like [[Halva|helva]] for dessert prefer "summer helva", which is lighter and less sweet than the regular version.

=== Key ingredients ===
[[File:AKÇAKOCA, Düzce, Turkey - Murat Özsoy 19.jpg|thumb|Assortment of Turkish food]]
Frequently used ingredients in Turkish specialties include lamb, chicken, beef, fish, rice, [[eggplant]]s, [[bell pepper|green peppers]], [[onion]]s, [[garlic]], [[lentil]]s, [[bean]]s, [[zucchini]]s, [[chickpea]]s and [[tomato]]es. Average per person per year beef consumption is {{Convert|15|kg|lb}}.<ref name=":8">{{Cite web |title=Livestock and Products Annual |url=https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=Livestock%20and%20Products%20Annual_Ankara_Turkey_TU2022-0037.pdf}}</ref> Nuts, especially [[pistachio]]s, [[chestnut]]s, [[almond]]s, [[hazelnut]]s, and [[walnut]]s, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. About 1.5&nbsp;kg of pistachios are eaten per person per year, some packaged and some used in [[List of Turkish desserts|desserts]] such as [[baklava]].<ref name=":13">{{Cite web |date=October 3, 2022 |title=Turkey: Tree Nuts Annual |url=https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=Tree%20Nuts%20Annual_Ankara_Turkey_TU2022-0041.pdf}}</ref> [[Tahini]] is a common sauce from sesame seeds sold both pre-packaged or in bulk on tap. [[Semolina]] flour is used to make a cake called [[Basbousa|''revani'']] and [[Halva|''irmik helvasi'']].
[[File:Turkish Delicacies (52102595619).jpg|thumb|Spices]]
[[File:Turkish Delicacies (52102858825).jpg|thumb|Herbs]]
{|class="wikitable sortable" 
|+Commonly used spices and flavorings:
!Name
!Turkish
!Used in
!References
|-
|[[Allspice]]
|''Yenibahar'' or ''Dolma bahar''
|[[Dolma]], vegetables, pilav, fish, köfte
|<ref name=akin>{{Cite book| publisher = Abrams| isbn = 978-1-61312-871-8| last = Akin| first = Engin| title = Essential Turkish Cuisine| date = 6 October 2015}}</ref><ref name=basan>{{Cite book| publisher = Macmillan| isbn = 978-0-312-15617-6| last = Basan| first = Ghillie| title = Classic Turkish Cooking| date = 15 April 1997}}</ref>
|-
|[[Anise]]
|''Anason''
|[[Peksimet]], [[rakı]], used to season nut and dried fruit mixtures in both sweet and savory dishes
|<ref name=akin /><ref name=basan />
|-
|[[Black pepper]]
|''Kara biber''
|Egg dishes, meat dishes, [[Laz böreği]]
|<ref name=akin />
|-
|[[Cardamom]]
|''Kakule''
|Rarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it with [[vanilla]] and rosewater.
|<ref name=basan />
|-
|[[Cinnamon]]
|''Tarçın''
|Desserts, pastries, [[salep]], [[boza]], [[iç pilav]], fish, lamb, vegetables, tomato sauces, milk puddings, desserts
|<ref name=akin /><ref name=basan />
|-
|[[Clove]]
|''Karanfil''
|Fruit [[compotes]], spiced [[black tea]], meat casseroles, sweets, breads, pastries
|<ref name=akin /><ref name=basan />
|-
|[[Coriander]]
|''Kişniş''
|Extremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia.
|<ref name=basan />
|-
|[[Cumin]]
|''Kimyon''
|[[Kofta]] spice, [[pastirma]], lentil soup
|<ref name=akin />
|-
|[[Fenugreek]]
|''Çemen otu''
|Vegetables, fish, breads, [[pastirma]]
|<ref name=basan />
|-
|[[Isot]]
|''Urfa biberi''
|''[[Çiğ köfte|Ciğ köfte]]''
|<ref name=akin />
|-
|[[Mahlep]]
|''Mahlep''
|Baked goods
|<ref name=akin />
|-
|[[Mastic (plant resin)|Mastic]]
|''Sakız''
|Used in milk desserts, ice creams, [[Turkish delight]] 
|<ref name=akin />
|-
|[[Nigella]] seeds
|''Çörek otu''
|Savory pastries, homemade cheese. Can be mixed with coriander, cumin and haspir to make a spice for fish.
|<ref name=akin /><ref name=basan />
|-
|[[Crushed red pepper|Red pepper]]
|''kırmızı biber'', ''[[Aleppo pepper|pul biber]]''
|Garnish for soups, [[Manti (food)|manti]], [[Adana kebab]]
|<ref name=akin /><ref name=basan />
|-
|[[Rose water]]
|''Gül suyu'', 
|''Su [[muhallebi]]si'', ''[[güllaç]]'', ''[[ashure|aşure]]''
|<ref name=akin />
|-
|[[Poppy seeds]]
|''Haşhaş'' 
|Bread, rolls, meat, fish, light sauces and yogurt dressings
|<ref name=basan />
|-
|[[Safflower]]
|''Yalancı safran'' (fake saffron)
|Used primarily in the regional cuisine of [[Gaziantep]] to give yogurt soups a saffron-like tint
|<ref name=akin />
|-
|[[Saffron]]
|''zafiran''
|''[[zerde]]'', ''pilav''
|<ref name=akin />
|-
|[[Salep]]
|''Salep''
|A winter beverage made with milk, vanilla, sugar and starch. Tastes like more liquid warm vanilla pudding. Originally it was made from ground orchid roots of a special wild orchid which apparently gave the bit thicker consistency. If you want to try you can use vanilla pudding and use more milk. On top sprinkle with cinnamon (tarçın)
|<ref name=akin />
|-
|[[Sesame seeds]]
|''Susam''
|[[Simit]], [[tahini]], [[Halva|helva]]
|<ref name=akin />
|-
|[[Sumac]]
|''Sumak''
|Juice from sumac berries can be used in a marinade for fish or chicken. Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, dried [[thyme]] and roasted sesame seeds is used with grilled meats.
|<ref name=basan />
|}

[[Olive]]s are also common on various breakfasts and meze tables frequently. [[Beyaz peynir]] and [[yoğurt]] are part of many dishes including [[börek]], [[manti (dumpling)|manti]], [[kebab]] and [[cacık]].

=== Oils and fats ===
[[File:Meze_Lido_Restaurant_Adalar.JPG|thumb|[[Meze]] from Turkey uses different types of oil.]]

[[Butter]] or [[margarine]], [[olive oil]], [[sunflower oil]], [[canola oil]], and [[corn oil]] are widely used for cooking. [[Sesame]], [[hazelnut]], [[peanut]] and [[walnut]] oils are used as well. ''Kuyruk yağı'' ([[tail fat]] of [[sheep]]) is sometimes used in kebabs and meat dishes.

=== Fruit ===
The diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. [[Plum]]s, [[apricot]]s, [[pomegranate]]s, [[pear]]s, [[apple]]s, [[grape]]s, [[ficus|fig]]s and [[quince]]s along with many kinds of [[citrus]] are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, ''[[compote|komposto]]'' (compote) or ''[[hoşaf]]'' (from Persian ''khosh âb'', literally meaning "nice water") are among the main side dishes to meat or pilav. ''[[Dolma]]'' and [[Pilaf|pilav]] usually contain currants or raisins. ''Etli [[Sarma (food)|yaprak sarma]]'' (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. [[List of Turkish desserts|Turkish desserts]] do not normally contain fresh fruit, but may contain dried varieties.

=== Meats ===
[[File:Turkish Food on a Plate.jpg|thumb|Mix platter of kebab including [[Adana kebap]] and [[şiş kebap]]]]

The main use of meat in cooking remains the combination of ground meat and [[vegetable]], with names such as ''[[kıymalı]] fasulye'' (beans with ground meat) or ''kıymalı ıspanak'' (spinach with ground meat, which is sometimes served with [[yoğurt]]).

Alternatively, in coastal towns cheap fish such as ''sardalya'' (sardines) or ''hamsi'' (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed [[Domestic sheep|lambs]], once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. ''Kuzu çevirme'', cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.

Pork is available in some stores but is not commonly eaten since most Turks are Muslims.

== Dishes and foods ==
=== Dairy products ===
[[File:Fresh ayran.jpg|thumb|right|160px|Fresh ''[[ayran]]'' with a head of foam]]

[[Yoğurt]] is an important element in Turkish cuisine.<ref name="multiple" /> In fact, the English word yogurt or yoghurt derives from the Turkish word ''yoğurt''. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat, etc.), ''meze'' and a specialty called ''mantı'' (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten with [[pilav]] or bread. A thicker, higher-fat variety, ''süzme yoğurt'' or "strained yogurt", is made by straining the yoğurt curds from the [[whey]]. One of the most common Turkish drinks, ''[[ayran]]'', is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries. Keş ([[Kashk]]) is a fermented and strained sour yogurt that can be consumed on its own as a cheese, or used as an ingredient in soups.

==== Cheeses ====
Turkey produces [[List of cheeses#Turkey|many varieties of cheese]], mostly from [[domestic sheep|sheep]]'s milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication.
[[File:Beyaz_peynirli_yumurta.jpg|thumb|''[[Beyaz peynir]]'' with eggs]]
[[File:Otlu tulum peyniri.jpg|thumb|Varieties of ''[[Tulum cheese|tulum]]'': ''Otlu tulum peyniri'', or ''tulum'' with herbs, in [[Ankara]]]]
* ''[[Beyaz peynir]]'' – is a salty [[brined cheese]] taking its name from its white color ("white cheese"). It is similar to ''[[feta]]'' but not as strong. This is produced in styles ranging from unmatured cheese curds to a quite strong mature version. It has many varieties due to source of milk, region ([[Ezine, Çanakkale|Ezine]] or [[Turkish Thrace|Thrace]]) and production methods (classic or cultured). It is eaten plain (e.g. as part of the traditional Turkish breakfast), used in salads, and incorporated into cooked foods such as ''[[Menemen (food)|menemen]]'', ''[[börek]]'' and ''[[Pita|pide]]''.
* ''[[Çerkez peyniri]] –'' means "[[Circassians|Circassian]] cheese". It has two variations, smoked or non-smoked.
* ''[[Çökelek]]'' – is dried [[cottage cheese]]. There are many regional varieties of ''çökelek''. Some are eaten fresh while others are preserved, either by storage in goatskin bags or pottery jars, or by drying in the sun. 
* ''[[Çömlek cheese]]'' – is a typical artisanal cheese from Central Anatolia.
* ''Kurut'' and ''keş'' – are regional names for dried bricks of yogurt made from low-fat milk or from ''çökelek'' made from buttermilk.<ref name=KCheese>{{Cite web| url=http://forum.kusadasi.biz/thread1919.html| archive-url=https://archive.today/20130115070211/http://forum.kusadasi.biz/thread1919.html| archive-date=15 January 2013| title=Turkish Cheeses| access-date=7 December 2007| date=2 June 2005}}</ref>
* ''[[Golot cheese]] –'' is one of the most important traditional cheeses produced in the region of East Black Sea.
* ''[[Kars gravyer cheese|Gravyer]] –'' is produced in Turkey as well. Among others, [[Kars]] is famous for this type of cheese.
* ''[[Hellim]] –'' is a salty, firm-textured goat cheese, generally with some mint added, made in [[Cyprus]]. In Turkey, it is common to fry ''hellim'' in a pan in some olive oil.
* ''[[Kaşar]]'' – is Turkey's other ubiquitous cheese made from cow's milk (occasionally mixed with sheep's or goat's milk), sometimes marketed as "Turkish cheddar", being closer in consistency and taste to mild [[Cheddar cheese|cheddar-style cheese]] than other Turkish cheeses. Less matured ''kaşar'', called fresh ''kaşar'', is widely consumed as well. Two varieties are popular [[Kars]] and Thrace.
* ''[[Kaşkaval]]'' – is a wheel-shaped yellow sheep's cheese, similar to fresh ''kaşar''. The name comes from Romanian word ''cașcaval'', which bears the Italian structure of ''caciocavallo''. 
* ''[[Lor (food)|Lor]]'' – is the other type of unsalted whey cheese, similarly made from the whey left over from ''kaşar'' or ''strained yogurt'' manufacture. ''Lor'' is used in traditional foods and desserts made from unsalted cheese like "ekşimik" and ''höşmerim''
* ''[[Mihaliç Peyniri|Mihaliç peyniri]]'' or ''Kelle peyniri'' – is a hard sheep's cheese that can be grated, like [[Parmesan cheese]]. Sometimes goat or cow milk is used. It is a specialty from Karacabey, a town in Bursa province which was called Mihaliç during Byzantine and Ottoman period. Mostly it is produced from non-pasteurized milk and processed by salt.
* ''[[Braided cheese|Örgü peyniri]]'' ([[braided cheese]]) – is a specialty from [[Diyarbakır]].
* ''[[Van herbed cheese|Otlu peynir]]'', [[Van herbed cheese]], 'herbed cheese', – is produced in many areas, chiefly in East Anatolia. Traditionally sheep's or goat's milk is used, but more recently cow's milk ''otlu peynir'' has been produced. The type of herb used varies by region: in Van [[Ramsons|wild garlic]] is traditional; Bitlis ''otlu peynir'' contains a damp-loving herb known as ''sof otu''. In other areas horse mint (''[[Mentha longifolia]]'') and ''[[Pimpinella rhodentha]]'' are used.<ref name=KCheese/>
* ''[[Tulum cheese|Tulum]]'' – is a mostly sheep's curd molded in an animal skin bag called as tulum. There are regional varieties of ''tulum peynir'' in such areas as İzmir, Ödemiş, Elazig and Erzincan.<ref name=KCheese/> And each of the tulum cheeses have very different characteristics.

=== Desserts ===
{{see also|List of Turkish desserts}}
[[File:Baklava - Turkish special, 80-ply.JPEG|thumb|right|230px|[[Baklava]] is prepared on large trays and cut into a variety of shapes.]]
[[Image:Firinda sütlaç.jpg|thumb|right|230px|''Sütlaç'', or Turkish [[rice pudding]]]]
[[File:Turkish Delight lokum.jpg|thumb|right|230px|[[Turkish delight]]]]

[[Ottoman cuisine|Cuisine in the late Ottoman Empire]] was heavily influenced by ''[[alafranga]]'' style food, in fashion all over Europe and in Russia in the late 19th century. In the Turkish context it has been regarded as a symbol of [[Westernization]]. This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of the ''Türk Kadınlar Tatlı Kitabı'' (Turkish Women's Book of Desserts) which had recipes for Western style [[sponge cake]] (''pandispanya''), [[mille feuille]], [[petit beurre]] and other western desserts. The revised edition published in 1966 devoted far more attention to traditional [[confectionery]] like [[şekerpare]], [[baklava]] and [[Halva|helva]].<ref>{{cite book |last=Isin |first=Priscilla |title=Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts |publisher=I. B. Tauris |year=2013 |isbn=978-1-84885-898-5 |url=https://books.google.com/books?id=YHj-Mdv432UC |access-date=29 July 2022 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413125619/https://books.google.com/books?id=YHj-Mdv432UC |url-status=live }}</ref>

One of the world-renowned desserts of Turkish cuisine is [[baklava]]. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include ''[[şöbiyet]]'', ''[[bülbül yuvası]]'', ''[[Sütlü Nuriye|sütlü nuriye]]'', and ''[[Sarburma|burma]]''.

[[Kadayıf]] is a common Turkish dessert that employs shredded yufka. There are different types of kadayıf: tel (wire) or [[Burma (dessert)|burma]] (wring) kadayıf, both of which can be prepared with either walnuts or pistachios.

Although carrying the label "kadayıf", ''[[ekmek kadayıfı]]'' is totally different from "tel kadayıf". ''[[Knafeh|Künefe]]'' and ''ekmek kadayıfı'' are rich in syrup and butter, and are usually served with [[kaymak]] (clotted/scrambled butter). Künefe contains [[wire kadayıf]] with a layer of melted cheese in between and it is served hot with pistachios or walnuts.

[[Qatlama|Katmer]] is made as a dessert with kaymak (clotted cream,) and like many other delicacies from [[Gaziantep]] and [[Kilis]], is also filled and topped with pistachios.

Among milk-based desserts, the most popular ones are [[muhallebi]]''/''sütlaç (rice pudding), [[keşkül]], [[kazandibi]] (meaning the bottom of "kazan" because of its burnt surface), and [[tavuk göğsü]] (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). A speciality from the Mediterranean region is ''[[haytalı]]'', which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.

[[Halva|Helva]] (halva): ''[[un helvası]]'' (flour helva is usually cooked after someone has died), ''süt helvası'' (made from raw cow's milk, butter, flour and sugar) ''[[irmik helvası]]'' (cooked with semolina and pine nuts), ''[[hoşmerim]]'' (cheese helva), ''[[yaz helvası]]'' (made from walnut or almond<ref>Nevin Halıcı - Sufi cuisine</ref>), ''[[tahin helvası]]'' (crushed sesame seeds. it is also eaten for breakfast), ''[[kos helva]]'', ''[[pişmaniye]]'' (floss halva).
[[File:Özsüt desserts.jpg|thumb|left|Assortment of Turkish desserts]]
Other popular desserts include: ''[[Basbousa|Revani]]'' (with semolina and starch), ''[[şekerpare]]'', ''[[dilber dudağı]]'', ''[[Vizier's fingers|vezir parmağı]]'', ''[[Lady's navel|hanım göbeği]]'', ''[[Kemal Pasha dessert|kemalpaşa]]'', ''[[tulumba]]'', ''[[zerde]]'', ''[[lokma]]''.

''[[Güllaç]]'' is a dessert typically served at Ramadan, which consists of very thin, large dough layers put in milk and rose water, served with pomegranate seeds and walnuts. A story is told that in the kitchens of the Palace, those extra thin dough layers were prepared with "prayers", as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.

''[[Ashure|Aşure]]'' can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on [[Noah's Ark]] and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.

[[File:Baked pumpkin.jpg|thumb|left|{{center|{{lang|tr|[[Kabak tatlısı]]}} - pumpkin dessert ]]
Some traditional Turkish desserts are fruit-based: ''[[Quince dessert|ayva tatlısı]]'' ([[quince]]), ''incir tatlısı'' ([[Common fig|fig]]), {{lang|tr|[[kabak tatlısı]]}} ([[pumpkin]]), ''elma tatlısı'' ([[apple]]) and ''armut tatlısı'' ([[pear]]). Fruits are cooked in a pot or in an oven with sugar, carnations and cinnamon (without adding water). After being chilled, they are served with walnuts or pistachios and [[kaymak]] or [[tahini]].

Homemade cookies/biscuits are commonly called "''[[Qurabiya|kurabiye]]''" in Turkish. The most common types are [[acıbadem kurabiyesi]] (prepared only with eggs, sugar and almonds), [[Flour kurabiye|un kurabiyesi]] (flour kurabiye) and cevizli kurabiye (kurabiye with walnuts). Another dough based dessert is ''[[ay çöreği]]''.

''[[Tahin-pekmez]]'' is a traditional combination especially in rural areas. Tahin is [[tahini|sesame paste]] and [[pekmez]] is grape syrup. These are sold separately and mixed before consumption.

[[Turkish delight|Lokum]] ([[Turkish delight]]), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.

[[Cezerye]], [[Churchkhela|cevizli sucuk]] (named after its sucuk/sujuk like shape, also known as [[Churchkhela]] in Circassian region) and [[pestil]] (fruit leather) are among other common sweets.

[[Marzipan]] (''badem ezmesi'') is another common confection in Turkey.

[[File:Macun 1.jpg|thumb|upright|[[Macun]]]]
Another jelly like Turkish sweet is [[macun]]. [[Mesir macunu]] of [[Manisa]]/[[İzmir]] (which was also called "nevruziye" as this Macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, [[nane macunu]] (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of [[macun]] and [[Sharbat (beverage)|sherbet]].<ref>Marianna Yerasimos, Ottoman cuisine</ref>

There are also several types of ice creams based on [[salep]] powder or [[corn starch]] with [[rose water]] such as [[dondurma]] (Turkish gum ice cream), dried fruit ice cream, ice cream rose petals.

Dried fruit is also eaten with almonds or walnuts as a dessert. Raisins, dried figs and apricots are the most widespread dried fruits.

''Kaymak'' (clotted cream-butter) is often served with desserts to cut through their sweetness.

[[Tea in Turkey|Turkish tea]] or [[Turkish coffee]], with or without sugar, is usually served after dinner or more rarely together with desserts.

=== Meat dishes ===
[[File:Meal_in_Turkey.jpg|thumb|250px|''[[Karnıyarık]]'']]
[[Image:Kokoreç_in_Ankara.jpg|thumb|250px|''[[Kokoretsi|Kokoreç]]'' dish in Ankara]]
[[File:Turkish sausage "Sucuk" and Turkish Pastrami.jpg|thumb|250px|''[[Pastirma]]'' and ''[[sucuk]]''s]] 

* ''[[Tantuni]]'' – similar to ''dürüm'', meat cut in very small pieces, served in lavash, a specialty from the [[Mersin]] province of Turkey.
* ''Kuzu güveç'' – lamb cooked in earthenware casserole called [[güveç]].
* ''Pastırmalı [[kuru fasulye]]'' – white kidney bean stew with [[pastırma]].
* ''[[Kuzu kapama]]'' – spring lamb stewed.
* ''Haşlama'' – boiled lamb with vegetables and lemon juice.
* ''[[Kavurma]]'' – which means frying, roasting or parching in Turkish, is generally used for roasted lamb or a variety of fried meat dishes. Çoban kavurma is a variety of it, prepared with diced lamb with tomatoes, onions, mushrooms, peppers and herbs. Kavurma is one of the favorite dishes of Ramadan.
* ''[[Alinazik]]'' – home-style Turkish [[kebab]] variety with its unique mashed eggplant base as a specialty of the [[Gaziantep Province|Gaziantep province]].
* ''[[Hünkârbeğendi]]''<ref name="Albala2011">{{cite book|author=Ken Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA307|year=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|pages=307–|access-date=19 October 2015|archive-date=13 April 2023|archive-url=https://web.archive.org/web/20230413125626/https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA307|url-status=live}}</ref> – the name means that the sovereign/sultan liked it, the dish consists of a puree of grilled eggplant with kaşar cheese, topped with cubed lamb meat.
* ''[[Türlü]]'' – a stew of vegetables and meat cooked in güveç-casserole.
* ''Külbastı''
* ''[[Ankara tava]]'' (pilav with lamb)
* [[Tavë kosi|''Elbasan tava'']]
* ''Tandır'' –Without adding any water, the meat is cooked very slowly with a special technique.
* ''İncik'' – [[Meat on the bone|lamb shank]] cooked in the oven.
* [[Borani|''Boraniye'']] – broad bean/spinach/squash boraniye, vegetables cooked together with meat, yoğurt and chickpea.
* ''[[Karnıyarık]]''<ref name="Albala2011"/> (split-belly eggplant) (eggplants) – are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.
* ''Kanat'' (chicken wings)
* ''[[Kofta|Köfte]]'' (meatball) – is another meat dish in Turkey. The word köfte is sometimes preceded by the name of a town, which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; ''[[İnegöl meatballs|İnegöl köftesi]]'', ''[[Kofta|İzmir köfte]]'', ''[[Kofta|Akçaabat köfte]]'', ''[[Pideli köfte]]'', ''[[Plovdiv|Filibe]] köfte'', ''[[Tire meatballs|Tire köfte]]'', ''[[Islama köfte]]'', etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains egg yolk and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. ''[[Kadınbudu köfte]]'' is another traditional speciality; minced meat is mixed with cooked rice and fried. ''[[Kibbeh|Içli köfte]]'' can be described as a shell of "bulgur" filled with onion, minced meat and nuts. ''[[Çiğ köfte]]'' is a meze from south-eastern Turkey meaning raw meatballs, prepared with bulgur wheat and raw minced meat (like beef or lamb). Today in most Turkish restaurants, the raw meat is usually omitted and instead extra-fine Bulgar is used.<ref>{{Cite web|last=Herman|first=Louis|title=What is çiğ köfte?|url=http://sirkecirestaurants.com/what-is-cig-kofte-raw-meat-balls-sirkeci-restaurants-istanbul/|url-status=live|website=Sirkeci Restaurants|access-date=23 March 2021|archive-date=11 April 2021|archive-url=https://web.archive.org/web/20210411181430/http://sirkecirestaurants.com/what-is-cig-kofte-raw-meat-balls-sirkeci-restaurants-istanbul/}}</ref> Terbiyeli Sulu Köfte is another meatball speciality cooked with flour, tomato paste and water in which lemon and egg sauce is added.
* ''[[Sujuk|Sucuk]]'' – is a form of raw sausage (made with beef meat and a range of spices, and garlic) commonly eaten with breakfast. Instead of classical sausages (''sosis''), ''sucuk'' is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey.
* ''[[Pastirma|Pastırma]]'' – is another famous beef delicacy. Both pastırma and sucuk can be put in ''[[kuru fasulye]]'' ("dry beans") to enrich the aroma. Both can be served as a meze as well. ''Sucuk'' or pastırma with [[scrambled eggs]], served in a small pan called sahan, is eaten at breakfast in Turkey.
* ''[[Kokoretsi|Kokoreç]]'' (the intestines of sheep) – with spices is a traditional low-price fast food in Turkey.
* ''[[Liver (food)|Liver]]'' – is fried in Turkish cuisine. ''Arnavut ciğeri'' (meaning "Albanian liver"), served with onion and [[sumac]], is usually eaten as a meze, in combination with other mezes such as fava. ''[[Edirne ciğeri]]'' is another famous liver dish from [[Edirne]]. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.
* ''Kelle'' (roasted sheep's head)
* ''Kuzu etli enginar'' (artichokes with lamb)
* ''Etli taze fasulye'' (green beans stew with meat)
* ''Etli bamya'' (okra with meat)
* ''İşkembeli nohut'' (chickpea with tripe)
* ''Piliç dolma'' (stuffed chicken with spice filling)

==== Kebabs ====
{{Main|Kebab}}
{{For|a list of kebab variants|List of kebabs}}
[[File:Slicing a lamb doner Mamma Mia Kebab House, Tottenham, London, England 1.jpg|thumb|right|[[Döner kebap]] being sliced]]
''Kebab'' refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.
[[File:Ali-nazik-2.jpg|right|thumb|Alinazik kebab over garlic-eggplant puree with vermicelli rice pilaf, grilled tomato and green bell pepper]]
[[File:Beyti, Florya 07.jpg|right|thumb|''[[İskender kebap]]'']]
* ''[[Adana kebap]]'' or ''kıyma kebabı'' – kebab with hand-minced meat mixed with chili on a flat wide metal skewer (shish); associated with [[Adana]] region although very popular all over Turkey.<ref name="JHFEHJBAAH">''Turkish Cookery'' by M.Günür {{ISBN|975-479-100-7}}</ref>
* ''Ali Paşa kebabı'', 'Ali Pasha kebab' – cubed lamb with tomato, onion and parsley wrapped in phillo.<ref name="JHFEHJBAAH" />
* ''[[Alinazik kebab]]'' – ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
* ''Bahçıvan kebabı'', 'gardener's kebab' – boneless lamb shoulder mixed with chopped onions and tomato paste.
* ''[[Beyti kebab]]'' – ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in [[lavash]] and topped with [[tomato sauce]] and [[yogurt]], traced back to the famous kebab house [https://web.archive.org/web/20071009160857/http://www.beyti.com/homepage.htm Beyti] in [[Istanbul]] and particularly popular in Turkey's larger cities.
* ''Bostan kebabı'' – lamb and aubergine casserole.<ref name="JHFEHJBAAH" />
* ''[[Buğu kebabı]]'', "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
* ''[[Cağ kebab]]'', 'spoke kebab' – cubes of lamb roasted first on a ''cağ'' (a horizontal [[Rotisserie|rotating spit]]) and then on a skewer, a specialty of [[Erzurum]] region with recently rising popularity.
* ''[[Ciğer kebabı]]'', 'liver kebab' – usually eaten with sliced onions, salad and bread.
* ''Ciğerli kağıt kebabı'', 'liver paper kebab' – lamb liver kebab mixed with meat and marinated with [[thyme]], [[parsley]] and [[dill]].
* ''Çardak kebabı'', 'arbor kebab' – stuffed lamb meat in a [[crêpe]].
* [[Çökertme kebabı]] – sirloin veal kebap stuffed with [[yogurt]] and potatoes.
* ''Çömlek kebabı'', 'earthenware bowl kebab' – meat and vegetable casserole (called a ''[[güveç]]'' in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
* [[Çöp şiş]], "small skewer kebab" – a speciality of [[Selçuk]] and [[Germencik]] near [[Ephesus]], pounded boneless meat with tomatoes and garlic marinated with black pepper, [[thyme]] and oil on wooden skewers.<ref name="AHBADADDED">''The Complete Book of Turkish Cooking'', A.Algar (1985) {{ISBN|0-7103-0334-3}}</ref>
* ''[[Döner kebab]]''
* ''Hünkâri kebabı'', 'Sultan's kebab' – sliced lamb meat mixed with ''[[patlıcan beğendi]]'' (aubergine purée), basil, [[thyme]] and [[bay leaf]].<ref name="JHFEHJBAAH" />
* ''[[İskender kebap]]'' – döner kebab served with [[yogurt]], tomato sauce and [[butter]], originated in [[Bursa]]. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
* ''[[İslim kebabı]]'', 'steamed kebab' – another version of the aubergine kebab without its skin, marinated in sunflower oil.<ref name="JHFEHJBAAH" /><ref name="AHBADADDED" />
* ''[[Kağıt kebabı]]'' – lamb cooked in a paper wrapping.<ref name="AHBADADDED" />
* ''[[Kuyu kebabı]]'', 'pit kebab' – prepared from the goat it is special for [[Aydın]] region, similar to ''[[tandır kebabı]]''.
* ''[[Kuzu incik kebabı]]'', 'lamb shank kebab' – lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
* ''[[Kuzu şiş]]'' – shish prepared with marinated milk-fed lamb meat.
* ''[[Köfte kebap]]'' or ''Shish köfte'' – minced lamb meatballs with herbs, often including [[parsley]] and [[Mentha|mint]], on a stick, grilled.
* ''[[Manisa kebabı]]'' – this [[Manisa]] region version of the kebab is smaller and flat size shish meat on the sliced [[Pita|pide]] bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
* ''[[Orman kebabı]]'', 'forest kebab' – lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.<ref name="JHFEHJBAAH" />
* ''[[Patates kebabı]]'', 'potato kebab' – beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
* ''[[Patlıcan kebabı]]'', 'aubergine kebab' – special kebap meat marinated in spices and served with [[eggplant]] (aubergine), hot pide bread and a yogurt sauce.<ref name="AHBADADDED" />
* ''[[Ramazan kebabı]]'', '[[Ramadan]] kebab' – meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
* ''[[Şiş kebap|Shish kebab]]'' – prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.<ref name="JHFEHJBAAH" /><ref name="AHBADADDED" />
* ''[[Shish taouk|Şiş tavuk]]'' or ''[[Tavuk şiş]]'' – [[yogurt]]-[[marinate]]d chicken grilled on a stick.<ref name="AHBADADDED" />
* ''Sivas kebabı'' – associated with the [[Sivas]] region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside.
* ''Susuz kebap'', 'waterless kebab' – cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
* ''Talaş kebabı'', 'sawdust kebab' – diced lamb, mixed with grated onions, brown meat mixed with flour dough.
* ''Tandır kebabı'', 'tandoor kebab' – lamb pieces (sometimes a whole lamb) baked in an oven called a ''[[Tandoor|tandır]]'', which requires a special way of cooking for hours. Served with bread and raw onions.<ref name="JHFEHJBAAH" />
* ''Tas kebabı'', 'bowl kebab' – stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called ''yaga vurmak'', ("butter infusion"), before the meat itself is cooked in the same grease.
* ''Testi kebabı'', 'earthenware-jug kebab' – ingredients are similar to ''[[çömlek kebabı]]'', prepared in a ''[[testi]]'' instead of a ''[[güveç]]'', generally found in Central Anatolia and the Mid-Western Black Sea region.
* ''Tokat kebabı'' – associated with the [[Tokat]] region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special [[pita]] bread.
* ''Urfa kebabı'' – is similar to {{Lang|tr|[[Adana kebabı]]}}, but less spicy.

==== Fish ====
Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by the ''buğulama'' (poaching) method. ''Buğulama'' is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term ''pilâki'' is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of [[European seabass|sea bass]] cooked in [[chard]] leaves. In fish restaurants, it is possible to find other fancy fish varieties like ''balık dolma'' (stuffed fish), ''balık iskender'' (inspired by [[İskender kebap]]), fishballs or fish en papillote. [[Fish soup]] prepared with vegetables, onion and flour is common in coastal towns and cities. In [[Istanbul]]'s [[Eminönü]] and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, [[trout]] ''alabalık'' is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and fried ''kalamar'' ([[Squid (food)|squid]]) with [[tarator]] sauce.

Popular sea fish in Turkey include:<ref>English names for fish from [[Alan Davidson (food writer)|Alan Davidson]], ''Mediterranean Seafood'', Penguin, 1972. {{ISBN|0-14-046174-4}}</ref> 
[[File:Fish Market Beşiktaş ISTANBUL (15651621734).jpg|thumb|Selection of fish and seafood on display at a fish market]]
* [[Anchovy (food)|anchovy]] {{lang|tr|italic=no|hamsi}}
* [[Sardine (food)|sardine]] {{lang|tr|italic=no|sardalya}}
* [[bonito]] {{transliteration|tr|italic=no|palamut}}
* [[gilt-head bream]] {{lang|tr|italic=no|çupra}} or {{lang|tr|italic=no|çipura}}
* [[red mullet]] {{lang|tr|italic=no|barbun(ya)}}
* [[sea bass]] {{lang|tr|italic=no|levrek}}
* [[Merlangius merlangus|whiting]] or {{lang|tr|italic=no|bakalyaro}}
* [[haddock]] {{lang|tr|italic=no|mezgit}}
* [[swordfish]] {{lang|tr|italic=no|kılıç balığı}}
* [[Black Sea turbot]] {{lang|tr|italic=no|kalkan}}
* [[Pagellus bellottii|red pandora]] {{lang|tr|italic=no|mercan}}
* [[Trachurus|Jack mackerel]] {{lang|tr|italic=no|istavrit}}
* [[Epinephelus|white grouper]] {{lang|tr|italic=no|lagos}}
* [[bluefish]] {{lang|tr|italic=no|lüfer}}

=== Meze  ===
[[File:Karisik Meze Tabagi - Vorspeisen.JPG|thumb|A plate of Turkish meze]]
[[Meze]] is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.

Aside from [[olive]], mature ''kaşar'' [[kashar cheese]], white cheese, various mixed pickles [[turşu]], frequently eaten Turkish mezes include:
[[Image:Cacik-1.jpg|thumb|A bowl of ''[[Tzatziki|Cacık]]'', the original form of seasoned, diluted [[Yogurt|yoğurt]] with chopped cucumber, eaten throughout the former Ottoman world, under different names, like the ''[[Tzatziki|tarator]]'' and ''[[tzatziki]]'' of the [[Balkans]]]]
[[Image:Piyaz 01.jpg|thumb|right|A plate of piyaz]]
* ''[[Arnavut ciğeri]]'' (literally "Albanian liver") – fried liver cubes served with onion, parsley and hot pepper.
* ''Roka'' ([[arugula]]) ''salatası''
* ''[[Eggplant salads and appetizers|Patlıcan salatası]]'' – eggplant salad.
* [[Piyaz]] – white bean salad with onion and vinegar.
* ''[[Şakşuka]]'' or in another version [[Kyopolou|köpoğlu]] – fried and chopped eggplants and peppers served with garlic yogurt or tomato sauce.
* ''[[Bakla Ezmesi|Bakla ezmesi]]'' – hummus prepared from broad bean.
* ''[[Barbunya pilaki]]'' – [[borlotti bean]]s cooked with garlic, tomato paste, carrot and olive oil.
* ''[[Borani]]''
* ''[[Börek]]'' – very thin dough layers stuffed with cheese, meat or vegetables.
* ''[[Tzatziki|Cacık]]'' – cucumber with yogurt, dried mint and olive oil.
* ''Cevizli biber'' – a meze prepared with walnut, red pepper, pepper paste, onion and cumin.
* ''[[Circassian chicken|Çerkez tavuğu]]'' (literally "Circassian chicken")
* ''Ahtapot'' ([[octopus (food)|octopus]]) – in seatowns served as a salad or grilled.
* ''[[Çiğ köfte]]'' – raw meat patties, similar to [[steak tartare]], prepared with ground beef (sometimes lamb) and fine-ground [[bulgur]]; a vegetarian version using tomato paste is known as ''etsiz çiğ köfte'' (literally "meatless raw meatballs").
* ''Fasulye [[pilaki]]'' – [[white beans]] cooked with garlic, tomato paste, carrot and olive oil.
* ''[[Kofta|İçli köfte]]'' (also known as 'oruk') – served either as a meze or a main dish; especially in the east of Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish.
* ''[[Kabak çiçeği dolması]]'' – stuffed [[zucchini]] blossoms, a kind of [[dolma]].
* ''Kalamar'' ([[calamari]]) – fried or grilled, served with [[tarator]] sauce.
* ''[[Kızartma]]'' – various fried vegetables (eggplants, peppers, courgettes) served with yogurt or tomato-and-garlic sauce.
* ''[[Lakerda]]'' – pickled bonito traditionally served with raki at [[meyhane|taverns]].
* ''[[Muhammara]]'': see Acuka
* Oruk: see İçli köfte
* ''Sigara böreği'' – feta or hot dogs wrapped in phyllo dough and fried.

=== Pastries ===
[[File:Turkish Lahmacun.jpg|thumb|Lahmacun ready to be served]]
[[File:Su böreği - kol böreği.jpg|thumb|Variety of ''börek'' with cheese, potato, spinach and many other fillings.]]
Turkish cuisine has a range of savoury and sweet pastries. Dough-based specialties form an integral part of traditional Turkish cuisine.

The use of layered dough is rooted in the nomadic character of early Central Asian Turks.<ref name="perry">Perry, Charles. [https://books.google.com/books?id=fOA6AAAAMAAJ&q=impoverishment "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava"] {{Webarchive|url=https://web.archive.org/web/20230405235706/https://books.google.com/books?id=fOA6AAAAMAAJ&q=impoverishment |date=5 April 2023 }}, in ''A Taste of Thyme: Culinary Cultures of the Middle East'' (ed. Sami Zubaida, Richard Tapper), 1994. p. 89.</ref><ref name="msnbc">{{cite web|url=http://arsiv.ntvmsnbc.com/news/374329.asp|title=Charles Perry:Baklava Türk tatlısıdır|author=NTV MSNBC|language=tr|access-date=31 March 2009|archive-url=https://web.archive.org/web/20111007002517/http://arsiv.ntvmsnbc.com/news/374329.asp|archive-date=7 October 2011}}</ref><ref name="journal">{{cite book |year=2001 |title=Arab Studies Journal |url=https://books.google.com/books?id=9lZtAAAAMAAJ&q=griddle |publisher=[[Georgetown University]] |page=115 |access-date=31 March 2009 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413125634/https://books.google.com/books?id=9lZtAAAAMAAJ&q=griddle |url-status=live }}</ref> The combination of domed metal ''[[sač]]'' and [[Rolling pin|oklava]] (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in [[börek]] (especially in ''[[Su Böreği]]'', or 'water pastry', a salty baklava-like pastry with cheese filling), [[güllaç]] and [[baklava]].<ref name="perry" /><ref name="msnbc" /><ref name="journal" />

''[[Börek]]'' is the general name for salty pastries made with [[filo|yufka]] (a thick phyllo dough), which consists of thin layers of dough. ''Su Böreği'', made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. ''[[Chebureki|Çiğ börek]]'' (also known as ''[[Tatar böreği]]'') is fried and stuffed with minced meat. ''[[Kol böreği]]'' is another well-known type of ''börek'' that takes its name from its shape, as do fincan (coffee cup), [[muska (pastry)|muska]] (talisman), ''[[Gül böreği]]'' (rose) or ''[[Börek|Sigara böreği]]'' (cigarette). Other traditional Turkish ''böreks'' include ''Talaş böreği'' (phyllo dough filled with vegetables and diced meat), ''Puf böreği''. ''[[Galaktoboureko|Laz böreği]]'' is a sweet type of ''börek'', widespread in the [[Black Sea Region]].

''[[Pogača]]'' is the label name for dough based salty pastries. Likewise ''[[Tsoureki|çörek]]'' is another label name used for both sweet and salty pastries.

''[[Gözleme]]'' is a food typical in rural areas, made of [[lavash]] bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally ''sač'').

''[[Qatlama|Katmer]]'' is another traditional rolled-out dough. It can be salty or sweet according to the filling. Katmer with [[pistachio]] and [[kaymak]] is a sweet food and one of the most popular breakfast items in [[Gaziantep]].

[[Lahmacun]] (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.

[[Pita|Pide]], which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), [[kasseri|kashar]] cheese, spinach, white cheese, pieces of meat, braised meat (''[[kavurma]]''), sucuk, [[pastirma]] or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.

''[[Açma]]'' is a soft bagel found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.

==== Bread ====
[[File:Gözleme pie.jpg|thumb|Gözleme]]
* ''[[Bazlama]]''
* ''[[Gözleme]]''
* ''Mısır ekmeği'' ([[corn bread]])
* ''[[Lavash|Lavaş]]''
* ''[[Pogača|Poğaça]]''
* ''[[Pita|Pide]]'' – a broad, round and flat bread made of wheat flour.
* ''[[Simit]]'' – known as "''gevrek''" in İzmir, another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade.
* ''[[Açma]]''
* ''[[Saj bread|Yufka]]'' – also known as "''sac ekmeği''", a round and flat bread, made of wheat flour, thinner than pide.
* ''[[Boortsog|Pişi]]''

=== Pilav and pasta ===
[[File:Manti_of_Kayseri.jpg|thumb|right|[[Manti (food)|Manti]] with yogurt and garlic, spiced with red pepper powder and melted butter.]]
[[File:Kuru-pilav.jpg|thumb|right|Typical duo.''Pilav'', rice with [[orzo (pasta)|orzo]] and ''kuru fasulye'' - beans in tomato paste with meat.]]

{| class="wikitable"
|-
!Turkish
!English
!Definition
|-
|colspan=2|''Sade pilav''
|rowspan=2|Plain rice ''pilav'' is often the primary side dish to any meal. It is made by sauteing rice with butter until lightly toasted and simmering with water or stock. 
|-
|colspan=2|''[[Pilaf|Pilav]]''
|-
|colspan=2|''Domatesli pilav''
|Tomato pilaf
|-
|colspan=2|''Etli pilav''
|Rice containing meat pieces
|-
|colspan=2|''Nohutlu pilav''
|Rice cooked with chickpeas
|-
|colspan=2|''İç pilav''
|Rice with liver slices, currants, peanuts, chestnut, cinnamon and a variety of herbs
|-
|colspan=2|''Patlıcanlı pilav''
|Rice with eggplant
|-
|''Özbek pilavı''
|Uzbek pilaf
|Rice with lamb, onion, carrot
|-
|''Acem pilavı''
|Persian pilaf
|Rice with lamb, cooked in meat broth with pistachios, cinnamon, etc.<ref>Marianna Yerasimos - Ottoman cuisine</ref>
|-
|colspan=2|''[[Bulgur]] pilavı''
|A cereal food generally made of [[durum]] wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (''bulgur pilavı'') indicates that this is a kind of rice but it is, in fact, wheat.
|-
|colspan=2|''Perde pilavı''
|Rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds
|-
|colspan=2|''Hamsili pilav''
|Spiced rice covered with anchovies, cooked in an oven. A speciality from the Black Sea Region.
|-
|colspan=2|''Frik pilavı''
|Rice made of burnt wheat. A speciality from Antioch/[[Antakya]].
|-
|colspan=2|[[Manti (food)|Manti]]
|Turkish pasta that consists of folded triangles of dough filled with minced meat, often with minced onions and parsley. It is typically served hot topped with garlic yogurt and melted butter or warmed olive oil, and a range of spices such as oregano, dried [[Mentha|mint]], ground [[sumac]], and [[Capsicum|red pepper]] powder. The combination of meat-filled dough with yogurt differentiates it from other dumplings such as tortellini, ravioli, and Chinese wonton. Manti is usually eaten as a main dish. Minced chicken and quail meats are also used to prepare mantı in some regions of Turkey.
|-
|colspan=2|''[[Kesme|Erişte]]''
|Homemade pasta is called "''erişte''" in Turkey. It can be combined with vegetables but it can also be used in soups and rice.
|-
|colspan=2|''[[Keşkek]]''
|A meat and wheat (or barley) stew
|-
|colspan=2|[[Kuskus]]
|The Turkish version of [[couscous]], which can be served with any meat dish or stew
|}

===Salads===
[[Image:Bira ve çoban salata.jpg|thumb|right|''[[Çoban salatası]]'']]
[[File:Kısır in Ankara.jpg|thumb|right|''[[Kısır]]'']]

* ''[[Acılı ezme]]'' – hot spicy freshly mashed tomato with onion and green herbs.
* ''[[Muhammara|Acuka]]'' (also known as 'muhammara') – a spread having both [[Circassians|Circassian]] and [[Syria]]n origins, prepared with from [[Aleppo pepper]] paste, ground [[walnut]]s, tomato paste, bread crumbs, garlic, and spices.
* ''[[Çoban salatası]]'' – a mixed salad of tomato, cucumber, onion, green peppers, and parsley.
* ''[[Glasswort salad|Deniz börülcesi salatası]]'' – a salad made with young shoots of ''[[Salicornia europaea]]'' (also called common [[glasswort]] or [[marsh samphire]]), garlic, lemon juice and olive oil.
* ''[[Ezme]]'' – red pepper, onion, garlic, parsley leaves with tomato paste. The salad is seasoned with lemon, olive oil, cumin, salt and pepper.
* ''[[Fava (Turkish dish)|Fava]]'' – broad/horse bean puree.
* ''[[Gavurdağı salatası]]''
* ''[[Hardalotu]]'' – mustard plant salad.
* ''[[Haydari]]''
* [[Hummus|Humus]] (from the [[Arabic (language)|Arabic]] for "chickpea") – a spread prepared from sesame [[tahini]], chickpeas, garlic, olive oil, and lemon juice.
* ''Karides'' ([[Shrimp (food)|shrimp]]) – served as a salad, grilled, or stewed with vegetables in a [[güveç]] (a casserole).
* ''[[Kısır]]'' (also known as 'sarma içi') – a very popular meze or side dish prepared with fine-ground bulgur, tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices.
* ''Semizotu'' ([[summer purslane]]) salatası – served with yogurt.
* ''Soslu patlıcan'' – cubed eggplant served in a sauce of olive oil and tomato.
* ''[[Taramasalata|Tarama]]'' – a spread made with fish [[roe]].
* ''Turp otu salatası''
* ''[[Zeytin piyazi]]'' – olives and green onion salad.

=== Soups ===
A Turkish meal usually starts with a thin [[soup]] (''çorba''). Soups are usually named after their main ingredient, the most common types being mercimek ([[lentil]]) çorbası, yogurt, and [[wheat]] (often mashed) called [[tarhana]] çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as [[İşkembe soup]] and [[paça]] çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people.
The most common soups in Turkish cuisine are:
[[File:Yayla_çorbası.jpg|thumb|''[[Yayla çorbası]]'', also known as yogurt soup]]
[[File:Ezogelin soup, bread, and water.jpg|thumb|[[Ezogelin soup|Ezogelin lentil soup]]]]
[[File:Tripe soup and mezes from Turkey.jpg|thumb|''[[İşkembe]]'']]
{{div col|colwidth=30em}}
* ''[[Analı kızlı soup]]''
* ''[[Yayla çorbası]]'' 
* ''[[Ash reshteh|Erişte aşı]]''
* ''[[Buğday aşı]]''/''[[Ayran soup|Ayran çorbası]]'' – which is served cold.
* ''[[Chorba|Corba]]''
* ''[[Domates çorbası]]'' ([[tomato soup]])
* ''[[Düğün çorbası]]'' (wedding soup)
* ''[[Ekşi Aşı]]''
* ''[[Mercimek çorbası]]'' - ([[lentil soup]])
* ''[[Ezogelin soup|Ezogelin çorbası]]'' - another lentil soup
* ''[[İşkembe çorbası]]'' 
* ''[[:tr:Karalahana çorbası|Karalahana çorbası]] '' - soup with cabbage and kidney beans
* ''[[Keledoş]]''
* ''[[Mahluta]]''
* ''[[Paça]]''
* ''[[Pazı]]''
* ''[[Şehriye]]''
* [[Sheep's sorrel soup]]
* ''[[Sulu köfte]]''
* ''[[Sumak aşı]]''
* ''[[Tarhana çorbası]]''
* ''Tavuk'' ([[chicken soup]]) – with almond it becomes ''bademli tavuk''.
* [[Toyga soup]]
* ''Trabzon [[Fish soup|Balık]] çorbası''
* ''[[:tr:Tutmaç çorbası|Tutmaç]]'' (noodles soup with chickpeas and green lentils)
* ''[[Yüksük çorbası]]'' (contains flour, eggs, salt, tomato paste and plum syrup)
* ''[[Arabaşı çorbası]]''
{{div col end}}

=== Stuffed dishes===
[[File:Dolma.JPG|thumb|left|[[Dolma]] and [[Sarma (food)|sarma]] platter]]
Stuffed dishes, known as dolma and sarma, are a fundamental part of Turkish cuisine, offering a rich variety of flavors and textures. 

[[Dolma]] is a [[verbal noun]] of the [[Turkish language|Turkish]] verb ''dolmak'' 'to be stuffed (or filled)', and means simply 'stuffed thing'.<ref>{{Cite web|url=https://www.merriam-webster.com/dictionary/dolma|title=Definition of DOLMA|website=www.merriam-webster.com|access-date=9 April 2020|archive-date=24 December 2022|archive-url=https://web.archive.org/web/20221224073754/https://www.merriam-webster.com/dictionary/dolma|url-status=live}}</ref> Vegetables like bell peppers, tomatoes, zucchini, and eggplants are commonly filled with seasoned rice, herbs, pine nuts, and currants or minced meat, as seen in biber dolması, while grape (yaprak sarma) or cabbage leaves (lahana sarma) are wrapped around similar fillings. Hearty meat-based dishes include tavuk dolması (stuffed chicken) and hindi dolması (stuffed turkey), both filled with rice, nuts, and dried fruits, as well as kaz dolması (stuffed goose) and kuzu dolması (stuffed lamb), slow-cooked to tender perfection. Other specialties like içli köfte feature crispy bulgur shells filled with spiced meat and walnuts, while seafood lovers enjoy midye dolma (stuffed mussels) with rice and herbs. [[Melon]] dolma along with [[quince]] or [[apple]] dolma was one of the palace's specialties (raw melon stuffed with minced meat, onion, rice, almonds, cooked in an oven). In contemporary Turkey, a wide variety of dolma and sarma is prepared. Although it is not possible to give an exhaustive list of recipes; [[courgette]] ("''kabak''"), [[aubergine]] ("''patlıcan''"), [[tomato]] ("''domates''"), [[pumpkin]] ("''balkabağı''") and [[chard]] ("''pazı''"), constitute some. A different type of dolma is [[mumbar]] dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture. 

Sarma is also a [[verbal noun]] of the [[Turkish language|Turkish]] verb ''sarmak'' 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have a special place in Turkish cuisine. They can be eaten either as a meze or a main dish. They can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, they are usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is vegan, only olive oil, rice or bulgur are used, with some nuts and raisins inside, especially blackcurrant. ''[[Zeytinyağlı yaprak sarması]]'' (stuffed leaves with olive oil) is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to as ''[[sarma (food)|sarma]]'', which means "wrapping" in Turkish. [[Dried fruit]] such as blackcurrant, raisins, figs or cherries, and cinnamon and allspice used to be added into the mixture to sweeten ''zeytinyağlı dolma'' in Ottoman cuisine. [[Vine leaves]] (''yaprak'') could be filled not only with rice and spices but also with meat and rice, ''[[etli yaprak sarma]]'', in which case it was often served hot with yogurt. The word ''sarma'' is also used for some types of desserts, such as ''[[fıstık sarma]]'' (wrapped pistachio).

=== Vegetable dishes ===
[[File:Entrantes.jpg|thumb|Assortment of ''[[zeytinyağlılar]]'']]
[[File:Turşu in Turkey.jpg|thumb|Assortment of ''[[turşu]]'']]

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as [[spinach]], [[leek]], [[cauliflower]], [[artichoke]], [[cabbage]], [[celery]], [[eggplant]], green and red [[bell pepper]]s, [[Green bean|string bean]] and [[sunchokes]]. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or [[tomato paste]]. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish ''sulu yemek'' (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil ''([[zeytinyağlılar]])'' are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

[[Dolma]] is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (''biber dolması''), eggplants, tomatoes, or [[zucchini]]/courgettes (''kabak dolması''), vine leaves (''yaprak dolması''). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma (''[[enginar dolması]]'') is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat.

''[[İmam bayıldı]]'' is a version of ''[[karnıyarık]]'' with no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin ([[Levant |Levant region]]) is [[baba ghanoush]] (also called abugannush) - a puree of smoked eggplants with [[tahini]] sauce.
[[File:Mercimekkoftesi.jpg|thumb|''[[Mercimek köftesi]]'' - Lentil balls]]
[[File:Zucchini_Fritters_-_Lunch_at_Yanyali_Fehmi_Lokantasi_(6421047753).jpg|thumb|''[[Mücver]]'']]

''[[Mercimek köftesi]]'', although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.

''[[Mücver]]'' is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.

[[Pilaf|Pilav]] can be served either as a side dish or main dish but ''bulgur pilavı'' (pilav made of boiled and pounded wheat – ''bulgur'') is also widely eaten. The dishes made with ''kuru fasulye'' ([[Common bean#White beans|white beans]]), ''nohut'' ([[chickpea]]s), ''mercimek'' ([[lentil]]s), ''börülce'' ([[black-eyed pea]]s), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.

[[Legumes]] are actively used, especially [[kidney beans]], [[chickpeas]], [[fava beans]], red and green [[lentils]].<ref>{{cite book |author=Ozcan Ozan |title=The Sultan's Kitchen |date=3 July 2012 |publisher=Tuttle Publishing |pages=7, 9 |isbn=978-1-4629-0639-0}}</ref><ref>{{cite book |author=Alan Davidson |title=The Oxford Companion To Food |date=2014 |publisher=Oxford University Press |page=838}}</ref><ref>{{cite book |author=Engin Akin |url=https://books.google.com/books?id=dsKDCgAAQBAJ&dq=Essential+Turkish+Cuisine+legumes&pg=PT200 |title=Essential Turkish Cuisine |date=2015 |publisher=ABRAMS |isbn=978-1-61312-871-8}}</ref>

''[[Torshi|Turşu]]'' is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of ''turşu'' is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables.

''[[Siron]]'', usually made in areas of Elazig and Sivas and is made by layering flatbread with yogurt and butter, creating a savory and rich flavor.

=== Street food ===
[[File:Fish sandwich, Istanbul, Turkey.JPG|thumb|''Balık-ekmek'']]
[[File:Midye dolma Lido Restaurant Adalar.JPG|thumb|''Midye dolma'']]
* ''[[Dondurma]]'' – Turkish ice cream
* Iced almonds ''buzlu badem''
* Fried mussels, stuffed mussels ''midye''
* Fresh walnuts ''taze ceviz''
* ''Gözleme'' – is a kind of food that a thin flat bread called "''yufka''" stuffed with potato, white or ''kaşar'' cheese, spinach, ground meat and/or other ingredients with or without spices and traditionally cooked over sač, a traditional cooking equipment.
* ''Kokoreç''
* Fish sandwich ''balık ekmek''
* ''Sucuk ekmek''
* ''Köfte ekmek''
* ''[[Kumpir]]'' – a baked potato served with ''kaşar'' cheese and many other toppings.
* ''[[Lokma]]'' – fried balls made of yeast-leavened dough, oil, sugar syrup or honey.
* Roasted corn ''közde mısır''
* Roasted chesnuts ''kestane''
* ''Simit''
* ''[[Macun]]''
* ''[[Bici Bici]]'' – starch cubes covered with shaved ice with syrup and fruits.

== Beverages ==

=== Alcoholic beverages ===
{{See also|Turkish wine|Alcohol laws of Turkey|Beer in Turkey}}
[[File:Rakı toasting.jpg|thumb|right|Toasting with rakı, in typical rakı glasses]]
[[File:Efes beer (13936211202).jpg|thumb|A Turkish beer brand, Efes Pilsen]]

Although the majority of Turks profess the Islamic religion, [[alcoholic beverage]]s are as widely available as anywhere. [[Rakı]] (pronounced [ɾaˈkɯ]) is the most popular alcoholic drink in Turkey.

There are a few local brands of [[lager]] such as [[Tekel Birasi|Bomonti]], Marmara 34 and [[Efes Beverage Group|Efes Pilsen]] and a small selection of international beers that are produced in Turkey such as Skol, [[Beck's]], [[Miller Brewing Company|Miller]], [[Foster's Lager|Foster's]], [[Carlsberg Group|Carlsberg]] and [[Tuborg Brewery|Tuborg]]. In Turkey, [[craft beer]]s became popular in present-day; [[Gara Guzu]], [[Feliz Kulpa]], [[Pablo]] and [[Graf]] are some Turkish craft beer brands.

There are a variety of local [[wine]]s produced by Turkish brands such as [[Sevilen group|Sevilen]], [[Kavaklıdere (wine)|Kavaklıdere]], Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in the Marmara Region, [[Pinot noir]], [[Adakarası]], [[Papazkarası]], [[Semillion]], [[Kuntra]], [[Gamay]], [[Cinsault]]; in the Aegean Region, [[Carignane]], [[Çalkarası]], [[Merlot]], [[Cabernet Sauvignon]], [[Alicante Bouschet]]; in the Black Sea Region and the eastern part of the country, [[Öküzgözü]], [[Boğazkere]]; in Central Anatolia, [[Kalecik Karası]], [[Papazkarası]], [[Dimrit]]; in the Mediterranean Region, [[Sergi Karası]], [[Dimrit]]. As for white wine, the grapes can be listed as follows; in the Marmara Region, [[Chardonnay]], [[Riesling]], [[Semillion]], [[Beylerce]], [[Yapıncak]]; in the Aegean Region, [[Muscat (grape and wine)|muscat]] and [[semillion]]; in the Black Sea Region, [[Narince (grape)|Narince]]; in Central Anatolia, [[Emir (grape)|Emir]], Goat Cheese. In addition to mass production, it is quite popular to produce wines in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/[[Cappadocia]] region – [[Nevşehir]]), the Aegean coast ([[Selçuk]] and [[Bozcaada]] (an island in the Aegean Sea)).

[[Ankara (whisky)|Ankara]] was the first and only whiskey produced in Turkey. Its production started in 1964 and ended in 2011.<ref>{{cite web |date=April 12, 2018 |title=Ankara Viskisi: Türkiye'nin İlk, Tek ve "ne yazık ki" Son Viskisi |url=https://veviski.com/ankara-viskisi/ |url-status=live |archive-url=https://web.archive.org/web/20190828231847/https://veviski.com/ankara-viskisi/ |archive-date=28 August 2019 |access-date=September 16, 2019 |website=VeViski}}</ref>

=== Non-alcoholic beverages ===
[[Image:Turkish tea2.jpg|thumb|left|[[Turkish tea]]]]

At breakfast and all day long Turkish people drink [[black tea]] (''çay''). Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. [[Turkish coffee]] (''kahve'') is usually served after meals or with dessert.

[[Ayran]] (yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey, except those with fish and other seafood. It is a mix of yogurt and water, similar to [[lassi]]. It may be served with salt, according to taste.

[[Turnip water|Şalgam suyu]] (mild or spicy fermented [[black carrot]] juice) is another important non-alcoholic beverage that is usually combined with kebabs or served together with [[rakı]].
[[File:2019-07-26 Turkish Coffee.jpg|thumb|Turkish coffee]]
[[Boza]] is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with [[leblebi]]).

[[Salep|Sahlep]] is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be widely known.

''Limonata'' (lemonade) is very popular. It is traditionally served with baklava and other sweets. Sometimes lemonade is served with strawberry flavoring. This is called ''çilekli limonata''.

[[Sharbat (beverage)|Sherbet]] (Turkish ''şerbet,'' pronounced {{IPA|tr|ʃeɾˈbet|}}) is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples, [[cornelian cherry]], pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water.

[[Lohusa Şerbeti|Lohusa şerbeti]]  is a beverage usually given to women after childbirth.

In classical Turkish cuisine, ''[[hoşaf]]'' (from the Persian "''Khosh-ab''", meaning "fresh water") alternatively accompanies meat dishes and ''pilav'' ([[pilaf]]).

== Turkish chefs ==
{{see also|List of Turkish restaurants}} 
*[[Hakki Akdeniz]]
*[[Salt Bae]]
*[[Emel Başdoğan]]
*[[CZN Burak]]
*[[Ebru Demir]]
*[[Mehmet Gürs]]
*[[Deniz Orhun]]
*[[Kadir Nurman]]
*[[Selin Kiazim]]
*[[Silvena Rowe]]
*[[Somer Sivrioğlu]]
*[[Ismail Tosun]]
*[[Fatih Tutak]]
*[[Hüseyin Özer]]

== Related cuisines ==
{{div col|colwidth=35em}}
* [[Ottoman cuisine]]
* [[Balkan cuisine]]
** [[Albanian cuisine]]
** [[Bosnian cuisine]]
** [[Bulgarian cuisine]]
** [[Hungarian cuisine]]
** [[Macedonian cuisine]]
** [[Moldovan cuisine]]
** [[Montenegrin cuisine]]
** [[Romani cuisine]]
** [[Romanian cuisine]]
** [[Serbian cuisine]]
** [[Armenian cuisine]]
** [[Azerbaijani cuisine]]
* [[Central Asian cuisine]]
** [[Kazakh cuisine]]
** [[Kyrgyz cuisine]]
** [[Turkmen cuisine]]
** [[Uzbek cuisine]]
* [[Mediterranean cuisine]]
** [[Algerian cuisine]]
** [[Cypriot cuisine]]
** [[Egyptian cuisine]]
** [[Greek cuisine]]
** [[Sephardic Jewish cuisine]]
* [[Middle Eastern cuisine]]
** [[Assyrian cuisine]]
** [[Iranian cuisine]]
** [[Iraqi cuisine]]
** [[Kurdish cuisine]]
** [[Levantine cuisine]]
*** [[Israeli cuisine]]
*** [[Jordanian cuisine]]
*** [[Lebanese cuisine]]
*** [[Palestinian cuisine]]
{{div col end}}

== See also ==
{{div col|colwidth=22em}}
* [[Nevin Halıcı]]
* [[ Osman Güldemir]]
* [[Mangal (barbecue)|Mangal]]
* [[List of stuffed dishes#Turkish stuffed dishes|Turkish stuffed dishes]]
{{div col end}}

== References ==
{{Reflist}}

== Bibliography ==
* Budak, Süheyl, [https://web.archive.org/web/20160311184656/http://www.nadirkitap.com/antakya-mutfagi-suheyl-budak-kitap3618320.html ''Antakya Mutfağı''], Hatay 2008, {{oclc|705454123}} (1996 edition).
* [https://web.archive.org/web/20130927145106/http://blog.kitchenguerilla.com/2011/03/antakya-cuisine-with-suheyl-budak-and-75-ladies/?lang=en Antakya-cuisine with Süheyl Budak and 75 ladies]
* Gürsoy, Deniz, ''Turkish Cuisine in Historical Perspective'', Istanbul, 2006. {{ISBN|975-329-564-2}}.
* Halıcı, Nevin, ''Konya Yemek Kültürü ve Konya Yemekleri'', Istanbul 2005. {{ISBN|975-6021-16-0}}.
* Halıcı, Nevin, ''Sufi Cuisine'', Saqi 2005.
* Lambraki, Mirsini & Akın, Engin, ''Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı'', Istanbul 2003. {{ISBN|975-458-484-2}}.
* [[Claudia Roden|Roden, Claudia]], ''A New Book of Middle Eastern Food'', 2000. {{ISBN|0-14-046588-X}}.
* Şavkay, Turgut, ''Halk Mutfağımız Geleneksel Tatlarımızdan Seçmeler'', Istanbul 2005. {{ISBN|975-98180-2-7}}.
* Şavkay, Turgut, ''Turkish Cuisine'', Istanbul 2003. {{ISBN|975-285-114-2}}
* Ünsal, Artun & Süt, Uyuyunca, ''Türkiye Peynirleri'', Istanbul. {{ISBN|975-363-755-1}}.
* Ünsal, Artun & Silivrim, Kaymak, ''Türkiye'nin Yoğurtları'', Istanbul 2007. {{ISBN|978-975-08-1276-7}}.
* Yerasimos, Marianna, ''Osmanlı Mutfağı'', Istanbul 2002; published in English as ''500 Years of Ottoman Cuisine''.
* Zubaida, Sami & Tapper, Richard, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London and New York, 1994 and 2000. {{ISBN|1-86064-603-4}}.

== External links ==
{{Commons category|Cuisine of Turkey}}
{{cookbook}}
{{Cookbook|Turkish Cooking}}
* Turkish Cultural Foundation - [https://web.archive.org/web/20090301190825/http://www.turkish-cuisine.org/english/index.php Turkish Cuisine Portal]
* [[Cornucopia (magazine)|Cornucopia]] recipe index - [https://web.archive.org/web/20090412033714/http://www.cornucopia.net/cookerylisting.html Cookery Listing]
* [https://web.archive.org/web/20131224173614/http://www.studyinturkey.org/en/discover-turkey/experience-turkey/turkish-cousine/ "Turkish Cousine" (Study In Turkey)]

{{Turkey topics}}
{{Cuisine of Turkey}}
{{Asian topic|| cuisine}}
{{European topic|| cuisine}}
{{Mediterranean cuisine}}
{{Middle Eastern cuisine}}
{{cuisines}}
{{Lists of prepared foods}}
{{Portal bar|Food|Turkey}}
{{Authority control}}

{{DEFAULTSORT:Turkish Cuisine}}
[[Category:Turkish cuisine| ]]
[[Category:Mediterranean cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:European cuisine]]