Food of Türkiye

Marinated cubes of lamb or beef grilled on skewers.

Layers of seasoned meat roasted on a vertical spit and shaved thin.

Hand-chopped spicy minced lamb pressed on wide skewers.

Sliced doner over bread with tomato sauce, butter and yogurt.

Tiny meat dumplings in garlic yogurt with paprika butter.

Stuffed grape leaves, peppers or tomatoes with spiced rice.

Grilled or pan-fried seasoned meatballs, a staple of home cooking.

Eggplant stuffed with onions, tomatoes and garlic and cooked in olive oil.

Eggplant split and stuffed with spiced minced meat and baked.

Tender lamb stew on a smoky, creamy eggplant puree.

Slow-cooked white beans in tomato and pepper sauce, served with rice.

Black Sea anchovies fried or baked with cornmeal.

Grilled mackerel in bread with onion and salad, served by the Bosphorus.

Buttery rice or bulgur, the usual side for stews and grills.

Meat and vegetables slow-cooked in a sealed clay jug.

A spread of cheeses, olives, tomatoes, eggs, jam, honey and bread.

Eggs scrambled with tomatoes and green peppers.

Sesame-crusted bread rings, a street breakfast.

Eggs fried with slices of spiced beef sausage.

Thick clotted cream spread on bread with honey.

Flaky layered pastry filled with cheese, spinach or meat.

Thin dough topped with spicy minced meat, rolled with herbs.

Boat-shaped baked flatbread with cheese, meat or egg.

Seasoned lamb offal grilled on a spit and chopped into bread.

Mussels stuffed with spiced rice, eaten with lemon.

Sold hot in paper cones in winter.

Hand-rolled flatbread filled with cheese, spinach or potato.

A huge baked potato loaded with cheese and toppings.

A smooth red lentil soup with lemon and paprika butter.

Red lentil, bulgur and rice soup with mint.

Fermented yogurt and grain soup, sour and hearty.

A creamy yogurt and rice soup with mint.

A rich tripe soup served with garlic and vinegar.

Diced tomatoes, cucumbers and peppers with olive oil.

A walnut and pomegranate molasses tomato salad from Gaziantep.

White bean and onion salad with parsley and sumac.

Thick garlicky yogurt dip with dill and mint.

Yogurt with cucumber, garlic and mint.

Thin bread baked in a clay oven.

Paper-thin dough for wraps and pastries.

Layered phyllo with pistachio or walnut and syrup.

Soft cubes of jelly with rose, lemon or nuts.

Hot shredded pastry with stretchy cheese and syrup.

Baked rice pudding with a caramelized top.

Semolina or sesame confection, served warm or in slices.

Syrup-soaked fried dough balls.

Strong black tea in tulip glasses, offered all day.

Finely ground coffee boiled in a cezve and served unfiltered.

Salted yogurt drink, the usual partner to kebabs.

A hot, thick milk drink with orchid root, dusted with cinnamon.

Tangy purple carrot and turnip juice from Adana.

Aegean figs from Aydin, fresh and dried.

Sweet apricots from Malatya, famous worldwide.

Black Sea nuts that supply much of the world.

Bright green Antep pistachios for baklava.

Sweet and tart, juiced and used in salads.

Tart cherries for juice, jam and desserts.

Poached with sugar and cloves into a fragrant dessert.

Summer melons from Diyarbakir, eaten with white cheese.

Sweet red cherries of the Giresun region.