What is the most common food in Turkey?

Turkey is famous all over the world for its delicious food. Meat is a common food in Turkey. Rice, vegetable dishes, and bread are also part of everyday dishes. From the Ottoman Empire, mutton, and chicken, have been an important part of the diet.

Wheat cultivation is not possible in the Eastern Black Sea due to heavy rainfall, the food of the inhabitants consists of corn and corn flour. Kebabs from Eastern Anatolia are very popular. Vegetables made from olive oil are common in Aegean. Istanbul, Turkey’s cultural center, has its own Turkish cuisine.

Below are some common Turkish foods:



Baklava is a sweet dish that has been a popular part of Turkish cuisine since the Ottoman period. It is made from pastries, Butter, honey, and different nuts. It is known as a famous dessert in Iran, Balkan, Southern, Central Asia, South Caucasus, and Arab countries.


  • Greek Baklava: Often made with walnuts and almonds, flavored with cinnamon, and drenched in a honey syrup.
  • Turkish Baklava: Commonly uses pistachios, especially from the region of Gaziantep, and sometimes includes a hint of lemon in the syrup.
  • Middle Eastern Baklava: Might include a mix of pistachios, walnuts, and sometimes hazelnuts, with rose water or orange blossom water in the syrup for a fragrant touch.
  • Balkan Baklava: Typically features a mix of walnuts and sometimes raisins, with a syrup that may include both honey and sugar.

Cultural Significance

Baklava holds a special place in various cultures and is often associated with celebrations and festive occasions. In many Middle Eastern countries, it is a staple during Ramadan and Eid, while in Greece, it is commonly served during Easter and Christmas. Each region has its own unique take on this dessert, reflecting local tastes and ingredients.


If you are in Turkey try the meatballs there!
Kofte, also known as meatballs, is a traditional dish in Turkish cuisine. Ingredients needed to make this delicious dish include qeema, copra, breadcrumbs, roasted gram, and other spices.

Origins and History

The origins of kofte can be traced back to ancient Persia, where the word “kofta” comes from the Persian word “kūfta,” meaning “to pound” or “to grind,” referring to the preparation of ground meat. Over centuries, the recipe spread across the Ottoman Empire, influencing and being influenced by various regional cuisines.


While the exact ingredients can vary widely, traditional kofte typically includes:

  • Ground Meat: Usually beef, lamb, or a combination of both. In some regions, chicken or pork may also be used.
  • Onions: Finely chopped or grated to add moisture and flavor.
  • Herbs: Fresh parsley, mint, or cilantro are commonly used.
  • Spices: Common spices include cumin, coriander, paprika, allspice, cinnamon, and sumac.
  • Binding Agents: Bread crumbs, bulgur, or rice are often used to help bind the meat mixture.
  • Eggs: Sometimes added to help bind the ingredients together.
  • Garlic: Finely minced to enhance flavor.
  • Salt and Pepper: Essential for seasoning.

Kebap (used P instead of B):


Turkish kebabs are famous all over the world. Have you tried our kebabs?
In Turkey, kebabs are considered a restaurant ornament. Their origins date back to the Middle East. It has different types, where sliced meat is cooked on a skewer. Mutton or Lamb is traditionally used to make this. In some areas, these are made from the meat of goats, chickens and fish.

Overall, kebap is a versatile and flavorful dish that’s enjoyed across cultures. Its combination of tender, juicy meat, flavorful vegetables, and aromatic spices makes it a favorite choice for meals and gatherings. Whether served as a casual street food or as a centerpiece for a celebratory feast, kebap is sure to satisfy the palate of anyone who tries it.


Dolma is a delicious and popular dish found in various Middle Eastern, Mediterranean, and Balkan cuisines. It is known for its vibrant flavors and versatility, with many regional variations and adaptations. The word “dolma” itself comes from the Turkish word “dolmak,” which means “to fill” or “to stuff.” This aptly describes the dish, which typically consists of vegetables, vine leaves, or even fruits filled with a savory mixture of rice, minced meat, aromatic herbs, and spices.

While there are numerous variations of dolma across different cultures, one of the most well-known versions features grape leaves as the wrapping. These tender leaves are often stuffed with a mixture of rice, ground meat (such as lamb or beef), onions, garlic, pine nuts, currants or raisins, parsley, dill, mint, and various spices like cinnamon, allspice, and nutmeg. The filling is cooked before being wrapped in the grape leaves, and then the dolma is gently simmered in a flavorful broth until the leaves are tender and the flavors meld together.


It is a common food in Turkish cuisine. Where Turkish dishes are popular, Turkish Mezes are famous all over the world. A typical meze consists of more than 20 platters, including Salad, olives, fried vegetables, drizzled feta cheese, stuffed mussels, and many more.

Manti (manty, mantu, manta):

Manti made from mutton or beef is very popular in Turkey. It is popular in many regions, such as Balkan, Central Asia, Afghanistan, Russia, Swat, and many other countries because of its delicious taste. It is a traditional Turkish dish prepared by boiling meat.

Here’s a detailed breakdown of the components and preparation of manti:

  1. Dough: The dough used for manti is usually made from flour, water, salt, and sometimes eggs. It’s kneaded until smooth and then rolled out thinly. The dough is cut into small squares or circles, depending on regional variations, to encase the filling.
  2. Filling: The filling for manti traditionally consists of minced meat, most commonly lamb or beef, although combinations of different meats are also used. The meat is typically seasoned with ingredients such as onions, garlic, salt, pepper, and various herbs and spices like parsley, coriander, cumin, and paprika. In vegetarian versions, the meat may be substituted with ingredients like lentils, pumpkin, or squash, often flavored with similar seasonings.
  3. Assembly: Each square or circle of dough is filled with a small amount of the meat mixture. The dough is then folded and pinched together to form small, dumpling-like parcels. The exact shape and size of manti can vary widely depending on regional traditions and personal preferences.
  4. Cooking: Manti can be cooked using various methods. The most common methods include boiling, steaming, or baking. Boiled manti are typically cooked in a pot of simmering water until the dough is tender and the filling is cooked through. Steamed manti are cooked in a steamer basket over boiling water, which results in a lighter, softer texture. Baked manti are arranged in a single layer in a baking dish or tray, often topped with butter or oil, and baked until golden brown and crispy.
  5. Serving: Once cooked, manti are typically served hot, often accompanied by a variety of sauces and condiments. Common accompaniments include yogurt mixed with garlic and herbs, tomato-based sauces, chili sauce, or melted butter drizzled over the top. Some variations of manti are also served with a sprinkling of sumac or dried mint for added flavor.
  6. Presentation: Manti are often served in large batches, making them ideal for sharing with family and friends. They can be presented on a large platter or individual plates, garnished with fresh herbs, chili flakes, or other decorative elements.


Pide, also known as Turkish pizza or Turkish flatbread, is a traditional Turkish dish that consists of a boat-shaped flatbread topped with various ingredients and baked in a stone oven. It’s a popular street food in Turkey and can also be found in restaurants and homes throughout the country.

The base of pide is made from a soft, slightly chewy dough that is typically made with flour, water, yeast, salt, and sometimes a bit of sugar and olive oil. The dough is kneaded until smooth and then left to rise before being shaped into oval or elongated boat-like forms.


This is the famous meat dish and flatbread in the Middle East and Turkey. The ingredients needed to make it are lamb or beef qeema, and minced vegetables ( including onions, garlic, tomatoes, red peppers, parsley, and paprika). It is most popular in Iraq, Lebanon, Palestine, and Arab countries.

Lahmacun is not only incredibly flavorful but also versatile. It can be enjoyed as a quick snack, a light meal, or even as part of a larger spread during gatherings and celebrations. Its popularity has spread far beyond its Turkish origins, with variations of the dish being enjoyed in many parts of the world. Whether you’re a meat lover or prefer a plant-based diet, Lahmacun is a dish that promises to satisfy with its delicious blend of flavors and textures.




















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