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The Top Listed Turkish Dishes

I am Ajishma . I am presenting you an article about some delicious Turkish dishes.


Turkey is well known for its kebabs, this popular meal is only the beginning of Turkish cuisine. The rich and varied cuisine of the European destination is largely due to its landscape. A rich and varied table is made possible by the fertile plains and plateaus left behind by now-extinct volcanoes, as well as by the snow-capped mountains and swift-moving rivers.

This includes foods made with olive oil from the Mediterranean Coast, filling pastries from central Anatolia, subdued spicy flavors from the east and southeast, and those are just the beginning. Traditional Turkish dishes rely more on flavorful fresh ingredients that have been carefully rolled, kneaded, molded, and cooked to perfection with care, devotion, and passion.

Beyond the standard kebab, these popular Turkish dishes include:


The great majority of vegetable dishes in Turkish cuisine are zeytinyagli yemegi, or foods cooked in olive oil .Most of them have veggies in them, such artichokes, green beans, and of course eggplants..

Sasuka is one of the best eggplant dishes. Here, cubes of green flesh with silky purple skin are cooked with tomatoes, garlic, zucchini, and various levels of chilli depending on where in Turkey the meal is created.



Kisir is a salad comprised of tomatoes, garlic, parsley, mint, and fine bulgur wheat. There are several variations from all around Turkey, but the Antakya variety has pul biber and nar eksisi (sour pomegranate molasses) (hot red chili flakes). The southerners enjoy the heat.


Mercimek kofte

Known as belluh by residents of Diyarbakir, mercimek kofte is a delectable vegetarian dish. They are offered in convenient bite-sized portions and are made from red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato, hot red pepper paste, and crushed cilantro. Simply place one of these tasty morsels on a lettuce leaf, splash some lemon juice on top, and roll it up to enjoy.


Perde pilav

Perde pilav, also known as curtain rice, is a rice-based meal made in the town of Siirt that is baked in an oven and served hot.

Perde pilav is typically served at weddings and is prepared with chicken, currants, almonds, pine nuts, and butter. Salt, oregano, and pepper are also added to the dish.

The rice represents fertility, and the currants are for upcoming offspring. The design of the dish is said to reflect the construction of a new home.




Small dough squares with a variety of fillings called manti are created in Kayseri, where they are the most popular.

There is a teaspoon of mince in this central Anatolian variation, while cheese is used in other places. When the water is boiling, the manti are added, then topped with yoghurt and pul biber (chili flakes).

According to legend, a skilled Turkish housewife can make them so tiny that 40 can fit on a single spoon.

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Testi kebab


The clay jug is first filled with the meat, tomatoes, bell pepper, garlic, and a knob of butter. The jug is then put in a wood-burning oven after having its opening sealed with a potato slice that has been peeled and coated in aluminum foil.

Once the food is prepared, the cook must use a small hammer and hold the alfoil-covered top in one hand while cracking open the container. The secret is to shoot at the thin line that circles the vessel's body three-quarters of the way up.



Gozleme are flat, salty pockets that are frequently filled with salty white cheese, spinach, or minced beef. Typically called as sac boregi, they are fried pastries that are served on heated convex metal plates.

Even though it's frequently regarded as a dish from the village, rolling out the paper-thin dough without ripping it requires skillful handling. The Turkish word gozleme, which means "eye," is thought to have originated from the black spots that appear when the pastry cooks and absorbs the oil on the sac.

Su boregi


The high plateaus of central Anatolia are famous for its savory pastry known as borek, which is produced by layering sheets of a fine filo-like dough known as yufka.

Numerous types of it are grown all across Turkey and Central and Eastern Europe. It was introduced to Turkey by nomadic herders hundreds of years ago.

The most widely accessible borek is called Su boregi, which translates to "water borek" and is flavored with white cheese, butter, olive oil, and salt.



Simit is a round bread that is prevalent to the cuisines of the Middle East and the former Ottoman Empire. It is often covered in sesame seeds, though less frequently poppy, flax, or sunflower seeds. Regional variations can be seen in simit's size, crunch, chewiness, and other features.

Simit is typically eaten plain or with tea, fruit preserves, cheese, or ayran for breakfast. It is customary to simit with tea. Simit, also known as "Bokegh" in Armenian, is a customary holiday bread.



The Arabic word lahm-i acinli is where lahmacun gets its name.

It is a type of pastry made from ajin, or paste, and lahm, which is Arabic for beef. The paste is formed of low-fat mince blended with tomato paste, garlic, and spices and spread on a thin ring of pita dough. It can be made more spicy upon request.

Turkish people have been consuming this dish for more than 300 years, along with fresh parsley and a squeeze of lemon juice.



The inhabitants of Gaziantep, also known as Antep, in Turkey's Southeastern Anatolia Region are aware that the best baklava is created in a dimly lit space with a steady temperature that is ideal for stacking the 40 sheets of tissue-like pastry that make up this national dish of Turkey.

Butter is first applied to each sheet, and then powdered pistachios are sprinkled on top every few layers. The dough is then baked until brown after a honeyed syrup is poured over the filling.

Different variations are as delicious and go by titles like "twisted turban," "nightingale's nest," "saray," or "palace baklava." You can eat baklava plain or with kaymak, Turkey's version of clotted cream.



The piyaz salad, a dish from the Turkish city of Antalya that is among the most well-known, has beans as one of its secret ingredients.

Instead of being ordinary butter beans, they are a tiny variety known as candir, after the province in inner India where they are farmed.

Tahini that has been slightly diluted with water, lemon juice, vinegar, salt, garlic, flat-leaf parsley, and olive oil is blended with candir, which are delicate and flavorful.

In the truly traditional recipe, a soft boiled egg is roughly chopped and added in right before serving.


In addition to Chinese and French cuisines, Turkish food is one of the few widely consumed cuisines in the globe. Undoubtedly, the long history of the Turks and the large number of migrations they have made throughout history to the present have contributed to the richness of Turkish culture. As a result of their movement to various regions and contact with other civilizations, Turks have a rich culinary tradition that has been synthesized.

© 2022 Ajishma C

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