Turkish Cuisine

Kebap (Kebab) : Skewered or grilled meat dishes, with many regional styles like Adana, Urfa, and İskender.
Turkish Tea & Simit : A daily ritual: strong black tea served in tulip-shaped glasses, often enjoyed with sesame-crusted simit.
Baklava : Rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.
Dolma & Sarma : Grape leaves or vegetables stuffed with rice, herbs, and sometimes minced meat.
Lahmacun : Often called “Turkish pizza,” it’s a thin, crispy flatbread topped with spicy minced meat and herbs.
Manti : Small dumplings filled with minced meat, served with garlic yogurt and spiced butter sauce.
Menemen : A scrambled egg dish with tomatoes, green peppers, and optional cheese or sucuk.
Pide : Boat-shaped flatbread filled with cheese, minced meat, or vegetables — baked in a stone oven.
Köfte (Meatballs) : Grilled or fried meatballs made from spiced minced meat, found in many regional variations.
Meze : A colorful variety of small appetizer dishes, including hummus, ezme, haydari, and more — often shared.