Food in Turkey: classic dishes to try

In Istanbul, street-food stalls dot the waterfront, cubbyhole salonus (takeaways) serve fresh pide (Turkish pizza), and markets heave with fish. This is a city that runs on its stomach.

Any exploration of Istanbul should begin with a stroll along Istiklal Caddesi, the main street in the bustling Beyoğlu district. The Çiçek Pasaji is a great spot for lunch. This long, galleried courtyard that was once the city’s flower market is now filled with restaurants and cafés.

The spice market (adjacent to the famous Grand Bazaar) is a riotous mix of noise, colour and scents rising up from the neat pyramids of cumin and saffron, barrels of star anise and dozens of varieties of olives.

A 25-minute ferry ride from Eminönü or Karaköy on the European side takes you to Kadıköy, gateway to the Asian half of the city. The area’s fish market is packed with excellent restaurants and many of them specialise in hamsi, a small anchovy fish from the Black Sea.

As you’d expect, seafood is almost always on the menu in Turkey’s coastal resorts: octopus, simply grilled and served with a squeeze of lemon; prawns dripping in melted butter; crispy deep-fried calamari; and seafood mezes, drizzled with liquid-gold olive oil.

You’ll notice a strong similarity with Greek cuisine here. As well as shared dishes (such as stuffed aubergine or vine leaves), you might spot some more traditional flavours that have made their way over from the island – mastic ice-cream in particular!

In contrast to many other parts of Turkey, food here tends to be flavoured with wild herbs rather than spices.

As you move further from the European part of Turkey, you’ll notice the cuisine becomes much more Middle Eastern. Expect rich, meaty stews, plenty of spices and fluffy Turkish dumplings.

In Cappadocia, be sure to try a traditional testi kebab (cooked in a sealed clay pot, which is usually smashed open at the table in a theatrical style!) or a pottery kebab (slow cooked to perfection). Manti, a dumpling filled with minced lamb or beef and served with yoghurt and tomato sauce, is also a must-try.

Baklava is the sweet of choice here, topped with deliciously fragrant pistachios.

Baklava

Along Turkey’s Black Sea coast, you’ll find a lot of dishes influenced by the country’s northern neighbours. Soups, rice dishes and stews are common, often featuring Black Sea anchovies. In terms of ingredients, expect plenty of cabbage, mushrooms and grapes.

Pide (a crispy flatbread ‘pizza’) is thought to have originated here, and you’ll find a huge array of delicious toppings, from cheese to a fried egg. Turkish tea hails from this part of the country, too.

As with any destination, it really depends on where and what you’re eating (you can find out more about different types of Turkish restaurant below). If you’re sampling street food or buying a snack from a market, you can expect to pay less than 50p in most places (tourist-focused markets can be a little pricier).

A meal at a simple restaurant might set you back a few pounds, while at more upmarket eateries you could pay up to £10 for a three-course meal. Again, prices can be higher in some of the tourist resorts, particularly along the coast.

Imported alcohol can be expensive, so if you’re looking to keep costs down, try one of the local beers, a Turkish wine, or a glass of raki.

Kisir

For authentic Turkish food, there are a few places to look out for. A lokanta is a traditional Turkish restaurant, with buffet-style food and lots of home cooking to try. They tend to be lively and friendly, and popular with locals.

Meyhanes are essentially Turkish taverns – places where you can go to enjoy raki, traditional food (often meze-style) and a sociable atmosphere.

A kebap evi is a kebab house, where you can try all sorts of different varieties of kebab. Kebab houses often get a bad reputation in the UK, but we’d highly recommend trying a traditional Turkish one. Pide houses specialise in tasty flatbread pizzas, with all manner of different toppings. Great for a quick lunch or a snack on the go.

Finally, you’ve got the markets and bazaars. Here, you can either try freshly cooked street food or you can buy local specialities – think marinated olives, Turkish delight, dried fruits, nuts and fragrant spices. Some of the best food markets to visit on a holiday to Turkey include Misir Carsisi in Istanbul, Antalya’s Saturday market in Lara, and the open-air markets in Kusadasi. You’ll find street food stalls and pop-up stands pretty much everywhere, so it’s easy to find a quick and tasty snack on the go.

On the whole, dining in Turkey is fairly relaxed, but there are a few things to remember. When eating out in a group, it’s best to wait until everyone is seated before you tuck in – and usually, you’ll wait for your host to begin first. At restaurants, a tip of 10% is customary for good service. Turkish tea or coffee is usually offered as a sign of hospitality and declining it can be seen as impolite, so consider accepting even if you only drink a little of it.

Gözleme

Turkey’s favourite street food, these thin pancakes are cooked on a hot circular stone and filled with feta and parsley, mince or potatoes.

Translated as ‘the priest fainted’, this stuffed aubergine dish can feature as a veggie option or be filled with mince. Either way, it’s divine.

This dish of scrambled eggs with tomatoes, peppers and onions and thick with olive oil is a classic Turkish breakfast staple.

These spiced lamb meatballs are everywhere from street-food stalls to upscale restaurants. Best eaten as a mega sandwich with onions and tomatoes.

The Turkish equivalent of casserole, this can be made with chicken, lamb or prawns and is usually served in an earthenware bowl.

Oozing with syrup and pistachio crumbs, this dessert is the ultimate sweet treat, best taken with a thimble of Turkish coffee.

A selection of small dishes, often shared with friends. Popular dishes include pureed fava beans, dips such as baba ghanoush and garlic yoghurt, salads and crunchy fried veggies.

Dolma are vegetables and vine leaves, stuffed with all sorts of fillings – think fluffy rice, tender meats and plenty of spices.

This traditional Turkish sausage is spicy and garlicky and delicious as a pide topping. Locals also enjoy them at breakfast with eggs and herbs.

A lovely, light salad made with bulgur wheat, tomatoes, cucumber, parsley and often pomegranate molasses.

We hope this guide has given you a flavour of food in Turkey. If you’d like to sample the real deal, have a browse of our Turkey tours and holidays.