A Guide to Turkish Cuisine: Food and Etiquette
Turkish food culture is rich, colorful, and familiar to many. But dining in Turkey is more than just food—it's a social event. Learn how to enjoy it and what to try!
Etiquette and Table Manners
Key Phrases to Remember
Drinking Water and Hygiene
It is not recommended to drink tap water in Turkey. Always use bottled water. Be cautious when buying ice cream, midye dolma (stuffed mussels), and street food; ensure the vendor and stall appear clean. To avoid travel fatigue and stomach issues, it's wise to carry hand sanitizer. Don't forget to try Ayran, the popular unsweetened yogurt drink, in restaurants.
Daily Turkish Cuisine: Kahvaltı, Çorba, and Meze
Turkish Breakfast (Kahvaltı)
Breakfast is a rich and important meal. It typically consists of fresh tomatoes and cucumbers, various cheeses (like beyaz peynir, a feta-style cheese), olives, eggs, jams (reçel), honey, and fresh bread. It is almost always served with black tea (çay).
Soups and Meze
Soup (Çorba) is a common starter. The classic red lentil soup (Mercimek Çorbası) is a must-try. Mezes (Meze) are a selection of cold and hot appetizers: Haydari (yogurt dip), Ezine (a type of white cheese), Acılı Ezme (spicy tomato dip), and stuffed vine leaves (Sarma).
Vegetarian Options and Regional Dishes
For Vegetarians and Vegans
Although Turkish cuisine is meat-heavy, it offers plenty of vegetarian dishes. Most **Meze** and some soups (like lentil soup) are vegan. Ask for **Zeytinyağlı** dishes—these are vegetables cooked in olive oil and served cold, such as *zeytinyağlı taze fasulye* (green beans in olive oil). For a hearty vegetarian main course, Mantar Sote (sautéed mushrooms) is a great choice.
Regional Specialties (Examples)
Turkish cuisine varies by region: Southeast Turkey is famous for spicy kebabs and pistachios (fıstık); the Aegean region (Izmir) offers fresh greens and olive oil dishes; the Black Sea region (Trabzon) is known for its anchovies (hamsi) and corn bread.
The Most Famous: Kebabs, Pide, and Köfte
Kebab (Kebap)
While many outside Turkey only know döner, in Turkey, kebap refers to any type of grilled meat. You should try:
- Adana/Urfa Kebap: Long skewers of spicy (Adana) or mild (Urfa) minced meat.
- İskender Kebap: Slices of döner meat served over pieces of bread, topped with tomato sauce, melted butter, and yogurt. A must-try dish!
- Şiş Kebap: Cubes of marinated meat grilled on a skewer.
Pide and Lahmacun
Pide is often called "Turkish pizza"—a long, boat-shaped flatbread with various toppings. Lahmacun is a very thin, crispy flatbread topped with minced meat, tomatoes, and spices—it's typically rolled up with parsley and lemon juice before eating.
Desserts and Turkish Delicacies
Turkish desserts are famously sweet!
- Baklava: Layers of filo pastry filled with nuts and sweetened with syrup or honey.
- Künefe: A warm, sweet dessert made with shredded pastry and unsalted cheese, soaked in syrup.
- Lokum: Also known as Turkish Delight, a gel-based confection.
- Dondurma: The famous chewy and stretchy Turkish ice cream.
- Sütlaç: A traditional oven-baked rice pudding.
Drinks and Drinking Culture
Çay (Tea): The national drink of Turkey, served everywhere at all times. Being offered tea is a sign of hospitality.
Ayran: A savory yogurt drink. It is refreshing in hot weather and pairs perfectly with spicy food. You have to try it!
Şalgam Suyu: A salty and sour, dark red drink made from fermented black carrots. It's often consumed with Adana kebab or rakı.
Türk Kahvesi (Turkish Coffee): A strong, unfiltered coffee. It is served with a glass of water and often a piece of lokum. Fortune-telling from the coffee grounds is a popular tradition.
Rakı: The national alcoholic drink, with a strong anise flavor. It is mixed with water and ice, turning it a milky white color. A "rakı table" with mezes and good conversation is a cherished social event.
In the Restaurant: Tipping and "Ikram"
Tipping (Bahşiş) is customary for good service (leaving 5-10% in cash on the table is standard). Be prepared for "ikram"—small complimentary items like tea, dessert, or fruit brought to your table "on the house." This is a common expression of Turkish hospitality.