35 TRADITIONAL TURKISH RECIPES

Turkish cuisine offers an exciting blend of flavors, with influences from the Middle East, Central Asia, and the Mediterranean.

With these 35 traditional Turkish recipes, you can explore everything from flavorful meats to fresh salads and rich desserts.

Turkish dishes often use fresh ingredients, fragrant spices, and unique cooking methods that highlight regional specialties.

Start your meal with meze, small plates like hummus, baba ganoush, and ezme, which are perfect for sharing with family and friends.

For the main course, try classic dishes like kebabs, including şiş kebab (grilled meat skewers) and Adana kebab (spicy minced meat kebabs), or a comforting bowl of mercimek çorbası (lentil soup).

For something heartier, manti, Turkish dumplings filled with ground meat and served with yogurt and garlic sauce, are a must-try.

Don’t forget to end your meal with a sweet treat! Baklava, a flaky pastry with layers of honey and nuts, and kunefe, a cheese-filled dessert soaked in syrup, will satisfy your sweet tooth.

These 35 recipes will help you recreate the authentic tastes of Turkey in your kitchen.

Traditional Turkish Recipes to Experience Authentic Turkish Flavors

35. Lahmacun

This Lahmacun is a thin, crispy flatbread topped with a flavorful mixture of ground meat, vegetables, and aromatic spices. It’s light, savory, and perfect to roll up with fresh herbs and a squeeze of lemon for a delicious street-style meal at home.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon yeast
• ¾ cup warm water
• 250g ground beef or lamb
• 1 small onion (finely chopped)
• 1 tomato (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoon parsley (chopped)
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt & pepper to taste

Instructions:

• Mix flour, salt, yeast, and water to form a dough. Let it rest 1 hour.
• Combine ground meat, onion, tomato, garlic, parsley, and spices.
• Divide dough and roll into thin circles.
• Spread meat mixture evenly on each flatbread.
• Bake at 220°C (425°F) for 8–10 minutes until crispy.
• Add greens or lemon, roll, and serve warm.

34. Homemade Doner Kebab (Oven or Air Fryer)

This homemade doner kebab is juicy, flavorful, and perfectly spiced, made easily in the oven or air fryer. It’s a healthier version of the classic takeaway served with fresh toppings and sauces.

Ingredients:

• Ground beef or lamb
• Onion (grated)
• Garlic (minced)
• Paprika
• Cumin
• Oregano
• Salt & pepper
• Pita bread
• Lettuce, tomato, onion
• Yogurt or garlic sauce

Instructions:

• Mix meat with onion, garlic, and spices.
• Shape into a log and wrap in foil.
• Bake or air fry until fully cooked.
• Rest, then slice thinly.
• Serve in pita with vegetables and sauce.

33. Iskender Kebab Recipe

This Iskender kebab is a rich Turkish dish made with tender meat over pita bread, topped with tomato sauce, yogurt, and melted butter for a deep, comforting flavor.

Ingredients:

• Cooked doner meat (beef or lamb)
• Pita bread (cubed)
• Tomato sauce
• Yogurt
• Butter
• Paprika or chili flakes
• Salt

Instructions:

• Cut and toast pita bread.
• Warm sliced meat.
• Heat tomato sauce.
• Place pita on plate and top with meat.
• Pour tomato sauce over it.
• Add yogurt on side or top.
• Drizzle melted butter with paprika and serve hot.

32. Best Adana Kebab

Adana kebab is a bold, spicy minced lamb skewer from southern Turkey, named after the city of Adana. The meat is kneaded with red pepper paste, chilli flakes, and garlic, then grilled over charcoal for a smoky, juicy result. Serve with flatbread, sumac onions, and a dollop of yogurt for the full experience.

Ingredients:

• 400g minced lamb
• 1 tablespoon red pepper paste (biber salçası)
• 1 teaspoon Aleppo chilli flakes
• 6 cloves garlic, crushed with salt
• 2 tablespoon parsley stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds
• 1 teaspoon salt
• Flatbreads and yogurt to serve

Instructions:

1. Toast whole spices in a dry pan until fragrant, then grind.
2. Combine lamb with garlic paste, red pepper paste, spice mix, parsley stalks, and salt.
3. Knead the meat for several minutes until well combined and springy.
4. Rest in the fridge for at least 30 minutes, or overnight for best results.
5. Divide into 6 portions and shape onto flat skewers.
6. Grill over direct heat on a barbecue for 3–4 minutes each side until cooked through.
7. Serve with flatbread, yogurt, and a sumac onion salad.

31. Steak Kebabs

These steak kebabs are packed with flavor thanks to a savory marinade of soy sauce, Worcestershire, honey, and garlic. Juicy sirloin cubes are threaded onto skewers with colorful peppers, mushrooms, and red onion, then grilled to perfection. A crowd-pleasing dinner that works year-round.

Ingredients:

• 1¾ lbs sirloin steak, cut into 1¼-inch pieces
• ¼ cup olive oil
• ¼ cup soy sauce
• 1½ tablespoon lemon juice
• 1½ tablespoon red wine vinegar
• 2½ tablespoon Worcestershire sauce
• 1 tablespoon honey
• 2 teaspoon Dijon mustard
• 1 tablespoon minced garlic
• 3 bell peppers, cut into chunks
• 8 oz mushrooms, halved
• 1 large red onion, cut into chunks
• Salt, pepper, and garlic powder

Instructions:

1. Whisk together all marinade ingredients in a bowl.
2. Add steak to a zip-lock bag, pour marinade over it, and refrigerate for 3–6 hours.
3. Preheat grill to medium-high heat (about 425°F).
4. Toss vegetables with olive oil, garlic powder, salt, and pepper.
5. Thread steak and vegetables alternately onto soaked wooden skewers.
6. Brush grill grates with oil and grill kebabs for 8–9 minutes, turning occasionally, until steak reaches desired doneness.
7. Serve warm.

30. Turkish Borek with Spinach and Feta Cheese

Turkish borek is a golden, flaky pastry layered with spinach, feta, and fresh herbs — one of the most beloved snacks in Turkey. Each layer of phyllo is brushed with a yogurt and egg wash that keeps it wonderfully tender. It is perfect for breakfast, lunch, or as part of a mezze spread.

Ingredients:

• 12 sheets phyllo dough
• 3 eggs
• 2 cups plain yogurt
• ¼ cup olive oil
• 2 cups spinach, finely chopped
• ½ cup feta cheese, crumbled
• ½ cup grated mozzarella
• ¼ cup fresh dill, chopped
• ½ cup parsley, chopped
• 3 green onions, chopped
• Salt and black pepper
• 2 tablespoon nigella or sesame seeds

Instructions:

1. Whisk together eggs, yogurt, and olive oil. Set aside.
2. Combine spinach, herbs, cheeses, olive oil, salt, and pepper for the filling.
3. Preheat oven to 350°F (180°C) and grease a 9x13-inch baking pan.
4. Layer 6 phyllo sheets in the pan, brushing each with the yogurt mixture.
5. Spread filling evenly over the 6th sheet.
6. Layer remaining 6 sheets on top, brushing each with yogurt mixture.
7. Pour remaining yogurt mixture over the top and sprinkle with seeds.
8. Slice into squares and bake for 35–40 minutes until golden.

29. Turkish Beef Kofta Recipe

Ground beef seasoned with garlic, cumin, coriander, and red pepper flakes makes these Turkish kofta meatballs irresistibly flavorful. They are crispy on the outside and juicy inside, perfect for sharing at a gathering or serving over rice with a simple salad.

Ingredients:

• 1 lb ground beef
• 1 onion, grated
• 3 garlic cloves, grated
• 1 large egg
• 2 oz white bread, crust removed
• 2 tablespoon parsley, chopped
• ¾ teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1½ teaspoon ground coriander
• 1 teaspoon allspice
• ¼ teaspoon baking soda
• Salt and black pepper
• 2 tablespoon oil for frying

Instructions:

1. Place all ingredients in a large bowl and mix thoroughly with your hands for 3–4 minutes.
2. Shape into 30–35 small meatballs.
3. Heat 1 tablespoon oil in a non-stick pan over medium heat.
4. Fry in two batches for 8–10 minutes, turning every few minutes until browned and cooked through.
5. Alternatively, bake on a lined tray at 400°F (200°C) for 15 minutes.
6. Serve with rice, flatbread, or salad.

28. TURKISH SCRAMBLED EGGS – MENEMEN

Menemen is the ultimate Turkish breakfast — soft scrambled eggs cooked with tomatoes, peppers, and spices, finished with a drizzle of paprika butter and crumbled feta. It comes together in minutes and tastes incredible scooped up with crusty bread.

Ingredients:

• 4 large eggs, whisked
• 1 small onion, finely diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 2 large tomatoes, diced
• 1 teaspoon cumin seeds
• ½ teaspoon Aleppo chilli flakes
• Olive oil
• Salt and pepper
• 25g butter + ½ teaspoon paprika (for paprika butter)
• Feta, dill, and parsley to garnish

Instructions:

1. Melt butter in a small pan, stir in paprika, cook 30 seconds, then set aside.
2. Heat olive oil in a frying pan over medium heat. Add cumin seeds and cook 1–2 minutes.
3. Add chilli flakes, onion, and both peppers. Cook until softened.
4. Add tomatoes and cook 5–10 minutes until they form a sauce.
5. Add a knob of butter, then pour in eggs and stir gently until just set.
6. Season with salt and pepper.
7. Serve immediately topped with feta, herbs, and a drizzle of paprika butter.

27. Turkish Dumplings (Manti)

Small dumplings filled with ground meat, herbs, and spices, boiled until tender and served with a cooling yogurt sauce and fiery chilli oil. Manti is one of Turkey's most beloved comfort foods — a true labour of love that is absolutely worth the effort.

Ingredients:

• 400g 00 pasta flour
• 4 eggs
• 2 teaspoon kosher salt
• 1 lb ground beef
• ½ medium onion, diced
• 2 cloves garlic, minced
• ¼ cup flat-leaf parsley, chopped
• 3 tablespoon oregano leaves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes
• Salt and black pepper
• ¾ cup Greek yogurt + 2 tablespoon water + ¼ teaspoon salt (for yogurt sauce)
• 4 tablespoon olive oil + 2 tablespoon red pepper paste + 2 teaspoon dried mint (for chilli dressing)

Instructions:

1. Make the dough by combining flour, eggs, and salt. Knead into a smooth ball, cover, and rest for 20 minutes.
2. Mix all filling ingredients together by hand and set aside.
3. Mix yogurt dressing ingredients and refrigerate. Mix chilli dressing ingredients and set aside.
4. Roll dough to ⅛-inch thickness and cut into 2-inch squares.
5. Place 2 teaspoon of filling in the centre of each square and pinch corners together to form a star shape.
6. Bring a pot of salted water to a simmer and cook dumplings for 4 minutes until they float.
7. Drain and serve immediately topped with yogurt sauce and chilli dressing.

26. Biber Dolmasi - Turkish Stuffed Peppers

Peppers stuffed with a herby rice filling, simmered in a rich tomato sauce and finished in the oven until the tops turn golden. Biber Dolmasi is a staple of the Turkish table and tastes even better served with a dollop of cold yogurt on the side.

Ingredients:

• 12 small green peppers
• 12 tablespoon rice
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tomato, finely chopped
• 1½ tablespoon tomato paste
• ¼ cup parsley, chopped
• 1 tablespoon dried mint
• 1 teaspoon black pepper
• ½ teaspoon paprika
• 1½ teaspoon salt
• 1 tablespoon lemon juice
• ¼ cup olive oil
• 2 tablespoon olive oil + 2 tablespoon tomato paste + 2 cloves garlic + 2 teaspoon dried mint + 2 cups hot water (for sauce)

Instructions:

1. Cut tops off peppers and remove seeds.
2. Combine all filling ingredients in a bowl and mix well.
3. Stuff each pepper with 1–2 tablespoon of filling, leaving space for rice to expand.
4. Stand peppers upright in a pot and top each with a halved cherry tomato.
5. Mix sauce ingredients and pour over peppers.
6. Cook covered over medium heat for 15 minutes, then reduce heat and simmer 15–20 minutes until rice is tender.
7. Transfer to an oven-safe dish and bake at 425°F (220°C) for 10 minutes until tops are golden.
8. Serve warm or at room temperature with yogurt.

25. Stuffed Grape Leaves

Tender grape leaves stuffed with a fragrant rice filling of herbs, lemon, and olive oil, slowly simmered until perfectly soft. These are served at room temperature with lemon wedges and yogurt — a classic Turkish meze that disappears fast at any table.

Ingredients:

• 40–50 grape leaves (jarred or fresh, blanched)
• 1 cup long grain rice
• 1 onion, finely diced
• ¼ cup olive oil
• ¼ cup fresh dill, chopped
• ¼ cup fresh mint, chopped
• ¼ cup parsley, chopped
• 2 tablespoon lemon juice
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup water or vegetable stock
• Extra lemon slices and yogurt to serve

Instructions:

1. Rinse grape leaves and pat dry. Trim any tough stems.
2. Mix rice, onion, olive oil, herbs, lemon juice, spices, and salt together in a bowl.
3. Place a grape leaf flat, add 1 teaspoon of filling near the stem end, fold sides in, and roll up tightly.
4. Line the bottom of a pot with a few grape leaves to prevent sticking.
5. Arrange stuffed leaves seam-side down in tight layers.
6. Pour water or stock over the top and add a few lemon slices.
7. Place a heavy plate on top to keep them in place. Cover and cook on low heat for 45–50 minutes.
8. Cool to room temperature and serve with lemon and yogurt.

24. Turkish Lentil Soup (Mercimek çorbası)

A velvety, warming red lentil soup that is one of Turkey's most iconic dishes. Blended smooth and finished with a drizzle of mint-infused butter and a squeeze of lemon, this simple soup is deeply satisfying and on the table in under 40 minutes.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 potato, diced
• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper
• 5 cups vegetable or chicken stock
• 2 tablespoon butter + 1 teaspoon dried mint (for topping)
• Lemon wedges to serve

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add carrot and potato and cook for 3 minutes.
3. Stir in tomato paste, cumin, and paprika and cook 1 minute.
4. Add lentils and stock. Bring to a boil, then simmer for 25–30 minutes until lentils and vegetables are very soft.
5. Blend the soup until completely smooth. Season with salt and pepper.
6. Melt butter in a small pan, add dried mint, and cook 30 seconds.
7. Serve soup drizzled with mint butter and a squeeze of lemon.

23. Ezogelin Soup (Turkish Lentil Soup with Rice & Bulgur)

Named after a legendary Turkish bride, Ezogelin soup is a hearty, spiced broth of red lentils, bulgur, and rice. Unlike the smooth mercimek çorbası, this soup is left thick and chunky, with a warming kick from red pepper flakes and a fragrant hit of dried mint.

Ingredients:

• 1 cup red lentils, rinsed
• 2 tablespoon coarse bulgur
• 1 tablespoon rice
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 2 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoon tomato paste
• 1 teaspoon dried mint
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 cups water
• Juice of 1 lemon

Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
2. Add tomato paste and cook 1 minute, stirring constantly.
3. Stir in all spices and salt.
4. Add lentils, bulgur, and rice. Stir well to coat in the base.
5. Pour in water and bring to a boil.
6. Reduce heat and simmer uncovered for 20–25 minutes until thick and lentils are tender.
7. Stir in lemon juice, adjust seasoning, and serve garnished with extra dried mint and red pepper flakes.

22. Karniyarik (Turkish Stuffed Eggplant)

Karniyarik means "split belly" in Turkish — eggplants are fried, split open, and stuffed with a rich ground beef and tomato filling, then baked until meltingly tender. It is one of the most beloved comfort food dishes in Turkish home cooking, best served with rice pilaf and yogurt.

Ingredients:

• 4 medium eggplants
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped (plus slices for topping)
• 1 tablespoon tomato paste
• Small handful fresh parsley, chopped
• Salt and pepper
• 2 tablespoon oil for frying
• 4 long green chillies or green pepper strips for topping

Instructions:

1. Soak eggplants in salted water for 30 minutes, then drain and pat dry.
2. Preheat oven to 400°F (200°C).
3. Brown eggplants in oil cut-side down for about 4 minutes. Drain on paper towels.
4. In the same pan, cook ground beef until browned. Add onion and cook until soft.
5. Add chopped tomatoes, tomato paste, garlic, salt, and pepper. Simmer 5 minutes.
6. Stir in parsley and remove from heat.
7. Scoop a small pocket in each eggplant and fill generously with meat mixture.
8. Top each with a tomato slice and a strip of green pepper.
9. Bake for 20–30 minutes until eggplants are completely soft.
10. Rest 5 minutes before serving.

21. Tavuk göğsü

Tavuk göğsü is one of Turkey's most unique desserts — a silky, creamy milk pudding made with shredded chicken breast. The chicken is completely undetectable in the final dish, giving it an extraordinarily smooth texture. It is traditionally served chilled, dusted with cinnamon, and lightly browned on top.

Ingredients:

• 1 chicken breast, boiled and shredded very finely
• 1 litre whole milk
• 1 cup sugar
• ¾ cup rice flour
• 1 teaspoon vanilla extract
• Ground cinnamon for dusting
• 1 tablespoon butter (optional, for browning)

Instructions:

1. Boil chicken breast until cooked through. Shred into very fine, thread-like strands.
2. Mix rice flour with a little cold milk until smooth, then add to remaining milk in a pot.
3. Add sugar and cook over medium heat, stirring constantly, until thickened.
4. Stir in shredded chicken and vanilla. Cook a further 5 minutes, stirring well.
5. Pour into individual serving dishes or a greased baking tray.
6. Optionally, place under a hot grill for 2–3 minutes to lightly brown the top.
7. Cool completely, then refrigerate for at least 2 hours before serving.
8. Dust with cinnamon and serve chilled.

20. Hünkar Beğendi (Sultan's Delight)

Tender lamb served over a creamy, smoky eggplant puree, a royal dish with rich flavors from Turkish cuisine. Legend says this dish was so delicious it made the Sultan faint with delight — one taste and you will understand why.

Ingredients:

• 1 kg beef or lamb, diced
• 1 large red onion, diced
• 2 cloves garlic
• 5 large tomatoes, chopped
• 1 tablespoon tomato paste
• 100ml red wine
• ¼ cup olive oil
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon paprika
• Salt and black pepper
• 4–5 medium eggplants
• 60g butter
• 60g flour
• 450ml lukewarm milk
• 60g hard cheese (kasseri or kefalotyri), grated
• ¾ teaspoon ground nutmeg

Instructions:

1. Roast or grill whole eggplants until charred and soft. Scoop out flesh and drain in a colander.
2. Sear meat in batches in olive oil until golden. Set aside.
3. In the same pan sauté onion and garlic, return meat, add wine and let it reduce.
4. Add tomatoes, tomato paste, spices, and enough water to cover. Simmer covered until meat is tender, about 1–1.5 hours.
5. For the puree, melt butter in a saucepan, whisk in flour, then gradually add milk, stirring until thick.
6. Add drained eggplant flesh, cheese, and nutmeg. Stir until smooth.
7. Serve eggplant puree as a base, topped with the meat stew. Garnish with fresh parsley.

19. Balik Ekmek (Turkish Fish Sandwich)

Balik ekmek is Istanbul's most iconic street food — freshly grilled fish tucked into crusty bread with pickled onions, lettuce, and a squeeze of lemon. Sold from floating boats on the Bosphorus, it is simple, fresh, and utterly delicious. Easy to recreate at home for a taste of Istanbul.

Ingredients:

• 4 fillets of white fish (sea bass or mackerel work well)
• 2 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper
• 4 crusty bread rolls or baguette pieces
• 1 red onion, thinly sliced
• 1 teaspoon sumac
• 1 teaspoon salt
• Romaine lettuce leaves
• 2 tomatoes, sliced
• Lemon wedges to serve

Instructions:

1. Toss sliced onion with sumac and salt. Set aside for 15 minutes to lightly pickle.
2. Brush fish fillets with olive oil, season with paprika, salt, and pepper.
3. Grill or pan-fry fish for 3–4 minutes each side until cooked through and lightly charred.
4. Slice bread rolls open and lightly toast if desired.
5. Layer lettuce, tomato, and pickled onion inside each roll.
6. Add a fish fillet and squeeze lemon generously over the top.
7. Serve immediately.

18. Çiğ Köfte

Çiğ köfte is a popular Turkish street food and snack made entirely without meat — fine bulgur is kneaded with tomato paste, spices, and pomegranate molasses until it holds together in soft, flavourful patties. Served wrapped in lettuce with a squeeze of lemon, it is addictively good.

Ingredients:

• 2 cups fine bulgur wheat
• 1½ cups boiling water
• 3 tablespoon tomato paste
• 1 tablespoon red pepper paste
• 1 tablespoon pomegranate molasses
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon chilli flakes
• 1 teaspoon salt
• 3 spring onions, finely chopped
• ¼ cup parsley, chopped
• Romaine lettuce leaves and lemon wedges to serve

Instructions:

1. Pour boiling water over bulgur, cover, and let soak for 15 minutes until water is absorbed.
2. Add tomato paste, red pepper paste, pomegranate molasses, and all spices to the bulgur.
3. Knead the mixture firmly with your hands for 10–15 minutes until it comes together and holds its shape.
4. Add spring onions and parsley and knead for a further 2–3 minutes.
5. Shape into small oval patties or logs.
6. Serve on lettuce leaves with a squeeze of lemon.

17. Kunafa (Kunefe)

Kunafa is a show-stopping Middle Eastern dessert with a crispy golden kataifi pastry shell, a gooey melted cheese centre, and a fragrant sugar syrup poured over straight from the oven. Topped with crushed pistachios, it is one of the most indulgent and irresistible sweets in Turkish cuisine.

Ingredients:

• 1 lb kataifi (shredded phyllo dough)
• ¾ cup unsalted butter, melted
• 1½ lbs fresh mozzarella, moisture removed
• 1½ cups sugar
• ¾ cup water
• 1 teaspoon lemon juice
• Crushed pistachios to garnish

Instructions:

1. Make the syrup by combining sugar and water in a saucepan. Bring to a boil, simmer 10 minutes, stir in lemon juice, and set aside to cool completely.
2. Preheat oven to 350°F (175°C). Chop kataifi into small pieces and toss well with melted butter.
3. Brush a 12-inch pan with butter. Press half the kataifi firmly into the base.
4. Distribute mozzarella evenly over the kataifi layer.
5. Top with remaining kataifi and press down gently.
6. Bake for 30–35 minutes until golden and crispy.
7. Immediately pour cooled syrup evenly over the hot kunafa.
8. Sprinkle generously with crushed pistachios and serve warm.

16. Greek Baklava Recipe

Baklava is one of the most beloved desserts in both Turkish and Greek cuisine — crispy layers of buttered phyllo filled with chopped walnuts and soaked in a fragrant honey syrup. It looks impressive but is surprisingly straightforward to make at home, and the results are absolutely spectacular.

Ingredients:

• 1 pack phyllo dough (about 40 sheets), thawed
• 1 cup unsalted butter, melted
• 3 cups walnuts, finely chopped
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 1 cup water
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking pan.
2. Mix chopped walnuts with cinnamon and set aside.
3. Layer 10 phyllo sheets in the pan, brushing each generously with melted butter.
4. Sprinkle a thin layer of walnut mixture over the phyllo.
5. Continue layering 4–5 buttered phyllo sheets, then walnut mixture, repeating until all filling is used.
6. Finish with a top layer of 10 buttered phyllo sheets.
7. Cut into diamond or square shapes before baking.
8. Bake for 45–50 minutes until golden and crispy.
9. While baklava bakes, combine sugar, water, honey, vanilla, and lemon juice in a saucepan. Bring to a boil then simmer 10 minutes.
10. Pour hot syrup over baklava straight from the oven. Cool completely before serving.

15. Homemade Turkish Delight (Lokum)

Sweet, chewy candy flavored with rose, lemon, or pistachio, offering a traditional Turkish treat perfect for sharing. Homemade lokum is softer and more delicate than shop-bought versions and makes a beautiful gift dusted generously in icing sugar.

Ingredients:

• 2 cups sugar
• 1¼ cups water (divided)
• ½ cup cornstarch
• ¼ teaspoon cream of tartar
• 1 tablespoon rose water (or lemon juice)
• A few drops of pink or red food colouring (optional)
• ½ cup pistachios or walnuts (optional)
• ½ cup icing sugar mixed with 2 tablespoon cornstarch for dusting

Instructions:

1. Combine sugar, ¾ cup water, and cream of tartar in a saucepan. Bring to a boil and cook to 240°F (115°C) on a candy thermometer. Set aside.
2. In a separate saucepan whisk cornstarch into remaining ½ cup cold water until smooth.
3. Cook cornstarch mixture over medium heat, stirring constantly, until it becomes a thick, gluey paste.
4. Slowly pour the hot sugar syrup into the cornstarch paste, stirring constantly.
5. Cook over low heat for 45–60 minutes, stirring frequently, until the mixture turns pale golden and pulls away from the sides.
6. Stir in rose water, food colouring, and nuts if using.
7. Pour into a greased and lined tin. Smooth the top and leave to set for at least 4 hours or overnight.
8. Turn out, cut into squares, and toss generously in the icing sugar and cornstarch mixture.

14. Pide (Turkish Flatbread Pizza)

Pide is Turkey's answer to pizza — a soft, boat-shaped flatbread filled with spiced ground meat, cheese, or both, with crispy edges and a fluffy base. Made fresh at home it is absolutely delicious and endlessly customisable. Serve sliced with a side of ayran or yogurt for the full Turkish experience.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon instant dry yeast
• 1 teaspoon sugar
• 2 teaspoon salt
• 1 cup lukewarm water
• ¼ cup olive oil
• 400g ground beef or lamb
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• ¼ cup parsley, chopped
• ¼ cup green peppers, finely chopped
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper
• Olive oil for brushing edges

Instructions:

1. Combine flour, yeast, sugar, and salt. Add olive oil and warm water and knead for 6–7 minutes until smooth and elastic.
2. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
3. Mix all topping ingredients together by hand until it forms a paste.
4. Punch down dough, divide into 5 balls, and let rest covered for 15 minutes.
5. Preheat oven to 465°F (240°C).
6. Roll each ball into an oval shape and transfer to a lined baking tray.
7. Spread meat mixture over each oval, leaving a 2cm border. Fold edges in and pinch the ends.
8. Brush edges with olive oil and bake for 10–12 minutes until golden.
9. Garnish with parsley and red pepper flakes before serving.

13. Kuru Fasulye Recipe (Turkish Beans)

Kuru Fasulye is Turkey's beloved national dish — a hearty white bean stew slow-cooked with tender beef, tomatoes, and butter until rich and deeply flavourful. It is the ultimate comfort food, traditionally served over rice pilaf with pickles and cacık on the side for a complete and satisfying Turkish meal.

Ingredients:

• 400g dried white beans (soaked overnight)
• 400g diced beef
• 1 tablespoon olive oil
• 57g butter
• 2 small onions, diced
• 2 tablespoon tomato paste
• 1 teaspoon red pepper paste
• 1 tomato, diced
• ¼ cup green peppers, diced
• 1½ teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 4 cups water

Instructions:

1. Drain soaked beans and cook in 4 cups fresh water for 35–40 minutes until tender. Set aside with cooking water.
2. Heat olive oil in a large pot and cook diced beef on medium-high for 5 minutes.
3. Reduce heat, cover, and cook for 20–25 minutes until tender, adding water if needed.
4. Add butter and let it melt, then add onion and cook covered until soft.
5. Stir in tomato paste and pepper paste and cook 2–3 minutes.
6. Add diced pepper and tomato and cook covered for 3 minutes.
7. Pour in ½ cup water, stir well, then add cooked beans with their cooking water and all spices.
8. Bring to a boil then simmer covered for 10 minutes.
9. Rest 15 minutes before serving with rice and cacık.

12. Turkish Baked Rice Pudding {Fırın Sütlaç}

Fırın Sütlaç is Turkey's iconic baked rice pudding — creamy, lightly sweetened, and finished under the grill until the top turns a beautiful golden brown. It is one of the most comforting desserts in Turkish cuisine, served chilled in individual clay bowls and enjoyed at any time of day.

Ingredients:

• ½ cup short grain rice
• 1½ cups water
• 4 cups whole milk
• ¾ cup sugar
• 3 tablespoon rice flour or cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Cook rice in water over medium heat until water is absorbed, about 10 minutes.
2. Add 3 cups of milk and sugar to the rice. Cook over medium heat stirring frequently for 15 minutes.
3. Mix rice flour or cornstarch with remaining 1 cup of cold milk until smooth, then stir into the pot.
4. Continue cooking and stirring for another 10 minutes until the mixture thickens to a creamy pudding consistency.
5. Stir in vanilla and salt.
6. Pour into individual oven-safe bowls or ramekins.
7. Place under a hot grill for 5–8 minutes until the tops turn deep golden brown.
8. Cool to room temperature then refrigerate for at least 2 hours before serving chilled.

11. Imam Bayildi Recipe

Eggplants stuffed with onions, garlic, and tomatoes, cooked generously in olive oil until completely tender and meltingly soft. This classic Turkish vegetarian dish is best served at room temperature — the flavours deepen beautifully as it rests, making it ideal for preparing ahead.

Ingredients:

• 4 medium eggplants
• 2 tablespoon olive oil (for roasting)
• 4 tablespoon olive oil (for filling)
• 1 large onion, thinly sliced
• ¼ cup green peppers, diced
• 3 large tomatoes, peeled and diced
• 3 cloves garlic, chopped
• ½ teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon fresh mint, chopped
• 2 tablespoon parsley, chopped
• 2 tablespoon tomato paste + 1 cup water (for sauce)

Instructions:

1. Preheat oven to 400°F (200°C). Peel eggplants in stripes, prick with a fork, brush with olive oil, and roast for 30 minutes until tender.
2. Meanwhile heat olive oil in a pan and sauté onion until translucent.
3. Add green peppers and cook a few minutes, then add tomatoes, garlic, sugar, salt, and pepper. Cook 5 minutes.
4. Remove from heat and stir in mint and parsley.
5. Cut a slit lengthwise in each roasted eggplant and gently open into a boat shape.
6. Fill each eggplant generously with the tomato and onion mixture.
7. Place in a baking dish, mix tomato paste with water, and pour over the eggplants.
8. Bake for a further 30–35 minutes until sauce is bubbling and eggplants are completely soft.
9. Cool to room temperature and serve with a drizzle of extra virgin olive oil.

10. Cilbir - Turkish Eggs

Poached eggs served with yogurt, garlic, and paprika butter, a rich, creamy breakfast or brunch dish from Turkey. Cilbir looks stunning on the plate and comes together in just 15 minutes — the creamy garlic yogurt base and spiced Aleppo pepper oil make every bite absolutely irresistible.

Ingredients:

• 4 large eggs
• 1 cup plain Greek yogurt
• 1 clove garlic, finely grated
• 1 teaspoon Aleppo pepper (pul biber)
• 2–3 tablespoon extra virgin olive oil
• 1 tablespoon white vinegar
• Salt and black pepper
• Fresh dill, mint, or parsley to garnish
• Crusty bread or pita to serve

Instructions:

1. Mix yogurt with grated garlic and a pinch of salt. Set aside at room temperature for 15 minutes.
2. Heat olive oil in a small pan over low heat. Add Aleppo pepper and infuse for 1 minute. Remove from heat.
3. Bring a pot of water to a gentle simmer and add vinegar.
4. Stir water in a clockwise direction to create a vortex, then gently drop in one egg at a time.
5. Poach for 3–4 minutes until whites are set but yolks are still runny.
6. Remove with a slotted spoon and drain on paper towels.
7. Spread yogurt across serving plates, place poached eggs on top, and drizzle generously with Aleppo pepper oil.
8. Garnish with fresh herbs and serve immediately with bread.

9. Easy Koulouri or Simit Recipe (Sesame Bread Rings)

Simit is one of the most recognisable street foods in Turkey — golden sesame-crusted bread rings that are crispy on the outside and soft and chewy inside. Sold from carts on every street corner in Istanbul, they are perfect for breakfast with cheese and tea or as a snack on the go.

Ingredients:

• 2 cups all-purpose flour
• 1½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon instant dry yeast
• 1¾ tablespoon olive oil
• 125ml lukewarm water
• ⅔ cup warm water + 1½ teaspoon honey (for dipping)
• ½ cup sesame seeds

Instructions:

1. Combine flour, sugar, salt, and yeast in a mixer bowl. Add olive oil and lukewarm water and knead on low speed for 10 minutes until smooth and elastic.
2. Divide dough into 6 equal pieces and roll each into a log about 9–10 inches long.
3. Join the ends of each log together to form a ring.
4. Place on a lined baking tray and rest in a warm spot for 30 minutes.
5. Mix warm water and honey in a bowl. Place sesame seeds on a separate plate.
6. Dip each ring into the honey water then roll in sesame seeds, pressing to coat well.
7. Preheat oven to 400°F (200°C) for convection or 425°F (220°C) for conventional.
8. Bake for 20 minutes until deep golden brown. Cool for 5 minutes before serving.

8. Turkish Bulgur Pilaf Recipe

Turkish bulgur pilaf is a hearty, wholesome side dish cooked with onion, garlic, green pepper, tomatoes, and tomato paste until every grain is fluffy and packed with flavour. It is a staple on Turkish dinner tables and pairs beautifully with grilled meats, kebabs, or simply a bowl of yogurt.

Ingredients:

• 2 cups coarse bulgur, rinsed
• 2 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green pepper, diced
• 3 roma tomatoes, chopped
• 1½ tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3½ cups water

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
2. Add green pepper and cook a few minutes until softened.
3. Add chopped tomatoes and stir well. Cook until they begin to release their juices.
4. Stir in tomato paste, salt, and pepper and cook 1–2 minutes.
5. Add rinsed bulgur and stir to coat well with the vegetable base.
6. Pour in water, bring to a simmer, then cover and cook on medium heat for 20–25 minutes until water is absorbed.
7. Wrap the lid in a clean kitchen towel, place back on pot, and cook on low for 10 more minutes.
8. Turn off heat, rest 5 minutes, then fluff with a fork and serve.

7. Easy Bulgur Pilaf Recipe (25 Minutes)

This easy bulgur pilaf is ready in just 25 minutes and makes a wonderfully satisfying side dish or light meal. Onion, garlic, bell pepper, and tomatoes are sautéed together before the bulgur is added to soak up all that flavour. Simple, nutritious, and absolutely delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 roma tomatoes, diced
• 3 tablespoon tomato paste
• 1½ cups uncooked bulgur
• 2½ cups water
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Heat olive oil in a large pan or pot over medium heat.
2. Add onion, garlic, bell pepper, and tomatoes. Cook for about 5 minutes until peppers are soft.
3. Stir in tomato paste and cook for a further 2 minutes.
4. Add bulgur and water, stir to combine, then cover and simmer for 15–20 minutes until water is fully absorbed and bulgur is tender.
5. Season with salt and pepper, fluff with a fork, and serve warm topped with olives, red onion, or fresh parsley if desired.

6. Patatesli Gözleme - Potato Stuffed Flatbread

Gözleme is a beloved Turkish street food — thin hand-rolled flatbread stuffed with a spiced potato filling and cooked on a griddle until golden and crispy. Patatesli gözleme is one of the most popular versions and is incredibly satisfying, simple to make at home, and perfect for breakfast, lunch, or a snack.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup warm water
• 2 tablespoon olive oil
• 3 medium potatoes, boiled and mashed
• 1 small onion, finely diced
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoon parsley, chopped
• Butter or oil for cooking

Instructions:

1. Mix flour, salt, water, and olive oil together to form a soft dough. Knead for 5 minutes, cover, and rest for 30 minutes.
2. Mix mashed potato with onion, paprika, cumin, pepper, salt, and parsley until well combined.
3. Divide dough into 4 equal balls. Roll each out as thin as possible on a floured surface.
4. Spread potato filling over half of each flatbread, then fold the other half over to enclose.
5. Heat a griddle or large frying pan over medium-high heat and brush with butter or oil.
6. Cook each gözleme for 2–3 minutes each side until golden brown and crispy.
7. Cut into pieces and serve hot.

5. Taze Fasulye - Turkish Green Beans

Taze fasulye is a classic Turkish olive oil dish — green beans slowly braised with onion, fresh tomatoes, and a generous pour of olive oil until completely tender and full of flavour. It is served at room temperature, making it perfect for warm days, and tastes even better the next day as the flavours deepen overnight.

Ingredients:

• 1 lb green beans, trimmed and snapped into pieces
• 1 medium onion, finely chopped
• 4 medium tomatoes, peeled and chopped
• 4 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar (optional)
• 1 tablespoon olive oil for drizzling before serving

Instructions:

1. Heat olive oil in a wide pan over medium heat. Sauté onion until translucent.
2. Add green beans, cover, and cook for 3–5 minutes, then stir.
3. Add tomatoes, cover, and cook for a further 5 minutes.
4. Season with salt, pepper, and sugar if using. Stir well.
5. Reduce heat to medium-low, cover, and cook for about 30 minutes until beans are very soft and tender.
6. Remove from heat, drizzle with extra olive oil, and rest for 15 minutes before serving at room temperature.

4. Yayla Corbasi (Turkish Mint Yogurt Soup)

Yayla çorbası is a creamy, tangy Turkish yogurt soup made with rice and finished with a fragrant mint oil. It is light yet deeply comforting, popular across Turkey as both a starter and a main meal. The key is tempering the yogurt carefully so it stays silky smooth without curdling.

Ingredients:

• 1½ cups Greek yogurt
• ½ cup rice, rinsed
• 6 cups water
• 1 egg
• 1 tablespoon flour
• Juice of ½ lemon
• 4 tablespoon olive oil
• 1 tablespoon dried mint
• Salt and pepper
• Pinch of chilli flakes to serve

Instructions:

1. Add rice and water to a pot, bring to a boil, then simmer for 10 minutes until rice is cooked.
2. In a bowl whisk together yogurt, egg, flour, and lemon juice until smooth.
3. Ladle about 1½ cups of the hot rice water into the yogurt mixture while whisking constantly to temper it.
4. Pour the tempered yogurt mixture back into the pot through a sieve, stirring well.
5. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally. Season with salt and pepper.
6. In a small pan heat olive oil, add dried mint, and sauté for 30 seconds until fragrant.
7. Stir mint oil into the soup and serve garnished with extra dried mint and chilli flakes.

3. Ayva Tatlisi - Turkish Quince Dessert

Ayva tatlısı is a beautiful Turkish autumn dessert where quince halves are slowly poached in a spiced sugar syrup until they turn a deep rosy pink and become meltingly soft. Served chilled with a dollop of clotted cream and a sprinkle of crushed pistachios, it is elegant, fragrant, and utterly delicious.

Ingredients:

• 3 medium quinces
• 1 cup sugar
• 1¾ cups water
• 1 cinnamon stick
• 4 cloves
• Crushed pistachios and clotted cream to serve

Instructions:

1. Cut quinces in half and remove seeds and cores. Keep the seeds and peel to add to the pot as they give a beautiful pink colour.
2. Place quince halves in a wide pan along with sugar, water, cinnamon stick, cloves, and reserved seeds.
3. Bring to a boil over medium heat, then reduce heat to low and simmer covered for about 1 hour until quinces are tender and have turned pink.
4. Remove quinces and transfer to a serving dish. Discard cinnamon and cloves.
5. Pour some of the syrup over the quinces and allow to cool completely.
6. Refrigerate for at least 2 hours before serving.
7. Serve chilled topped with crushed pistachios and a dollop of clotted cream or whipped cream.

2. Alinazik (Smoky Eggplant Puree with Spiced Lamb and Yoghurt)

Alinazik is a specialty of Gaziantep in southern Turkey — charred eggplants blended into a smoky, garlicky puree, topped with spiced minced lamb and a generous spoonful of yogurt. It is finished with a drizzle of butter and a sprinkle of sumac for a dish that is bold, complex, and completely irresistible.

Ingredients:

• 2 large eggplants
• 1 clove garlic
• Juice of 1 lemon
• 1½ tablespoon tahini
• 2 tablespoon extra virgin olive oil
• 400–500g lamb mince
• 2 tablespoon olive oil
• 1 tablespoon cumin seeds, crushed
• 1 teaspoon paprika
• 1 teaspoon black pepper
• ½ teaspoon ground nutmeg or allspice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½–¾ cup Greek yogurt
• 20g butter, melted (optional)
• 1 teaspoon sumac
• Fresh parsley or mint to garnish
• Warm flatbreads to serve

Instructions:

1. Preheat oven to 230°C (445°F). Prick eggplants all over and roast on a tray for 1 hour until charred and collapsed.
2. Cool slightly, peel off skins, and blend flesh with garlic, lemon juice, tahini, and olive oil until smooth. Season to taste.
3. Heat olive oil in a frying pan over medium-high heat. Add lamb mince, spices, and salt and cook for 7–10 minutes until well browned.
4. Spoon eggplant puree into a serving dish or platter.
5. Dollop yogurt over the puree, then scatter the spiced lamb on top.
6. Drizzle with melted butter if using, sprinkle with sumac, and garnish with fresh herbs.
7. Serve immediately with warm flatbreads.

1. Mihlama (Kuymak)

Mihlama, also known as kuymak, is a rich and comforting dish from Turkey's Black Sea region — cornmeal cooked in butter until thick and creamy, then loaded with melted cheese until it becomes gloriously gooey and stretchy. It is traditionally served for breakfast with crusty bread and Turkish tea, and is pure comfort in a bowl.

Ingredients:

• 1 cup coarse cornmeal
• 2 cups water
• 1 cup whole milk
• 1 teaspoon salt
• 3 tablespoon butter
• 2 cups kaşar cheese or mozzarella, grated
• Extra butter to serve

Instructions:

1. Bring water and milk to a boil in a heavy-bottomed pan. Add salt.
2. Gradually whisk in cornmeal, stirring constantly to prevent lumps.
3. Reduce heat to low and cook for 15–20 minutes, stirring frequently, until the mixture thickens and pulls away from the sides of the pan.
4. Add butter and stir until fully melted and incorporated.
5. Add grated cheese in batches, stirring continuously until all the cheese has melted and the mixture is thick, creamy, and stretchy.
6. Serve immediately in bowls with an extra knob of butter on top and crusty bread on the side.