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Travel Guide 2   >   Turkey   >   Recipes


Turkish Recipes

Turkey's unique geographical position, at the junction of the continents of Asia and Europe has had a strong influence on the country's history and cuisine. It should also be remembered that Turkey was once the center of the Ottoman Empire which included territories across the Middle East, in North Africa, and as well as in Southern Europe. The Ottomans had influences with many different peoples and cultures, and were thus able to combine influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine and and Persian cuisine with traditional Turkic elements such as the use of yogurt in many dishes.

Modern Turkey may no longer encompass the vast amount of territory that the Ottoman Empire once ruled, but it is still a country of many distinct regions, each with their own unique flavors and culinary traditions. These include:
  • Southeastern Turkey, including the regions around the city of Adana, is famous for kebabs and mezes, as well as desserts such as baklava, kadayif and künefe.

  • Central parts of Anatolia, including the capital city, Ankara, is known for both sweet and savory pastry dishes.

  • Those regions of Turkey which lie near the Black Sea coast are known for corn and anchovies.

  • The area around the Sea of Marmara (including Istanbul), as well as the regions on the Aegean Sea and Mediterranean Sea coasts, incorporate typically Mediterranean styles into their food, and make extensive use of olive oil in cooking.
Here are some popular Turkish dishes:
  • Iskembe Çorbasi - A soup made from tripe (the stomaches of cattle). It is seasoned with vinegar and lemon juice.

  • Domates - Tomato soup.

  • Tarhana - Tarhana is a a dried food, prepared by creating a fermented mixture of cracked wheat, yogurt and vegetables. Because of its dryness and acidity, Tarhana preserves extremely well. When eaten, Tarhana is usually made into a soup. Today ready forms of Tarhana can be found as "quick soups" in many stores - simply add hot water.

  • Hummus - A dip or spread made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic. It is often eaten as a side dish or appetizer, frequently with pide (Turkish pita) bread.

  • Cacik - Cacik is the Turkish variant of Tzatziki - A cold dish made with yogurt, cucumber, dried mint and olive oil.


  • Kuskus - The Turkish version of Couscous.

  • Dolma - Stuffed vegetables. Dolma can be made using minced (ground) meat ("kiyma") with onions, rice and spices and served hot, or made using vegetables and served at room temperature.

  • Börek - Dough stuffed with cheese, meat or vegetables.

  • Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).

  • Lahmacun - Flat round pieces of dough, covered with ground (minced) meat - beef or lamb. It is served rolled up, with vegetables (onions, tomatoes, peppers, etc.) or pickles, and is often called "Turkish pizza"

  • Manti - A Turkish pasta made from dough balls filled with ground (minced) meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.

  • Keskek - A stew made from meat and barley or wheat.

  • Karniyarik - A dish made with eggplant (aubergine), ground (minced) meat, tomatoes, onions and garlic.

  • Patlican salatasi - "Patlican salatasi" is Turkish for "eggplant salad". Basically the dish is cooked aubergine that is allowed to cool to room temperature, and then mixed with either lemon juice and garlic, or with yogurt, olive oil and garlic.

    Patlican salatasi

  • Imam bayildi - Literally translated from Turkish, "imam bayildi" means "the imam fainted". The dish is actually somewhat similar to karniyarik, containing eggplant (aubergine), tomatoes, onions and garlic, but does not contain meat.

  • Patlican begendi - Another eggplant (aubergine) dish. This is a hot dish which as well as eggplant also contains meat, cheese, milk and flour.

  • Menemen - Eggs with green peppers, onions and tomatoes.

  • Döner kebap - Literally translated from Turkish, "döner kebap" means "turning roast". Döner kebap is meat (beef, lamb, mutton or chicken may be used) cooked on a rotating spit, and served in a sandwich made from pide (Turkish pita) bread. Today döner kebap is a popular fast food around the world, and salad and sauces are often added to inside the pide - this idea was invented by the Turkish community in Germany who wanted to broaden the dish's appeal.

  • Bursa kebab - This dish is known by many names. It was originally invented by Iskender Iskenderoglu and initially called "Iskender kebap" (which is a trademark), but variants are found in many Turkish restaurants around the world. Grilled lamb slices, cooked in the same fasion as döner kebap, are basted with tomato sauce and layed over pide (pita) bread, then covered with melted butter and yogurt.

  • Adana kebap - A long grilled kebab made from minced lamb, originally from the city of Adana, where it is known as "kiyma kebabi".

    Bursa kebab

  • Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.

  • Arnavut cigeri - Fried liver.

  • Köfte - Meatballs made from ground (minced) meat mixed with bread and egg. There are lots of different versions of this dish including "Çig köfte" which contains raw ground (minced) meat, and "kadinbudu köfte" which contains rice (and cooked meat).

  • Mahmudiye - This dish has its origins in the Ottoman Imperial court. It is chicken with almonds, apricots, black pepper, currants and honey.

  • Sujuk - A traditional Turkish cured sausage made from ground (minced) beef with spices. The sausage is prepared using a process involving drying for several weeks. Before eating, sujuk is cooked - it is popular both for breakfast and as a form of fast food (often eaten with bread).
As well as savory dishes, there are also a wide variety of excellent Turkish desserts and sweet dishes. These include:
  • Lokum - Turkish delight.

  • Helva - A traditional sweet made from semolina, tahin (sesame seed paste), wheat flour.

  • Baklava - Perhaps the most famous Turkish dessert. Baklava is a sweet pastry dessert made with phyllo dough, filled with pistachios or chopped walnuts, and finally sweetened with honey or syrup.


  • Kadaif - Kadaif is the name given to a variety of different desserts made from shredded dough or phyllo pastry. There are a huge variety of different types of kadaif available - but look out for "künefe" - a version which contains melted cheese and is served hot with walnuts and pistachios.
Here are some recipe books and cookbooks for Turkish food:

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Books about Turkish Cooking and Recipes

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Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes (Turkish Cooking, Turkish Cookbook, Turkish Recipes) (Volume 1)

By Umm Maryam

CreateSpace Independent Publishing Platform
Paperback (78 pages)

Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes (Turkish Cooking, Turkish Cookbook, Turkish Recipes) (Volume 1)
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Product Description:

Learn the Best Turkish and Mediterranean Dishes. Things Like: Iskender Kebabs (Chicken Kebabs), the Shakshouka (delicious spicy egg dish), Red Lentil Soup, and so much more!

Have dinner with the Ottoman Empire with these Classical Turkish recipes from Umm Maryam!

In Classical Turkish Cooking: Simple, Easy, and Unique Turkish Recipes you will find the most delicious and simple Turkish dishes I could write about. From multiple styles of lentil soups to Turkish cookies.

This cookbook will take you from complete novice to master Turkish chef quickly and easily. Every recipe now includes: serving information, caloric and nutritional information, as well as exact timing information for how long each recipe will take!

Here is a Preview of the Recipes You Will Learn:

  • Dolmas (Stuffed Grape Leaves)
  • Red Lentil Soup
  • Shakshouka
  • Chicken Kebabs
  • Turkish Cookies
  • Much, much more!

Pick up this cookbook today and get ready to take a trip to Turkey!

Related Searches: Turkish cookbook, Turkish recipes, Mediterranean cookbook, Mediterranean cookbook free, turkish cookbook free, turkish recipes free

Sultan's Kitchen: A Turkish Cookbook

By Ozcan Ozan

Brand: Periplus Editions
Released: 2001-05-01
Paperback (160 pages)

Sultan s Kitchen: A Turkish Cookbook
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  • Used Book in Good Condition
Product Description:
"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston Globe

Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful—the result of over five centuries of culinary tradition.

Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup), or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.

The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!

Slow Cooking for Two: Delicious Stew Recipes For your Slow Cooker (Slow Cooker - Large Print Book 2)

By Anne Ashe

Released: 2017-08-06
Kindle Edition (183 pages)

Slow Cooking for Two: Delicious Stew Recipes For your Slow Cooker (Slow Cooker - Large Print Book 2)
Product Description:
Are you looking for some delicious, slow cooker stew recipes, to serve up tonight?

Well, great! You have found the right page!

Today we have some delicious, stew recipes, that are sure to satisfy your taste buds.

Take a look at what is inside...

Chicken Stew
Chicken Mushroom Stew
Chicken Pot Pie Stew
Old Fashioned Chicken Stew
Tuscan Stew
Simple Chicken Crocky Stew
Stout Stew
Beef Stew
Veggy Lasagna Stew
Chicken BB Stew
Chicken Dumpling Stew
Beany Bacon Stew
Kielbasa Stew
Minestrone Stew
Tortellini Stew
Irish Mix Stew
Lentil Stew
Vegetable Stew
Potato Stew
Ham and Potato Stew
Nacho Stew
Potato Stew
White Chicken Chili Stew
Chicken Noodle Stew
Stuffed Pepper Stew
Beer Cheese Stew
Chicken Wild Stew
Meatball Stew
Tomato Basil Stew
Thai Chicken Stew
Brat Stew
Cabbage Patch Stew
Guisado Verde Stew
Beefy Stew
Mushroom and Lentil Barley Stew
Spicy Cream Chicken Stew
Shrimp Jambalaya Stew
Venison Stew
Brunswick Stew
Island Beef Stew
Chicken Goulash Stew
Spicy Vegetable Beef Stew
Duck Dumbo Stew
Brat Black Eyed Pea Stew
Coconut Chicken Curry Stew
Santa Fe Chicken Stew
Beef Parsnip Stew
Pork and Fennel Stew
Cuban Pork Stew
Chicken Garam Stew
Extra Special recipes!
Almond Chicken Breast
Lemon-Almond Crusted Fish and Spinach
Chilled Habanero and Bell Pepper Soup
Rosemary Pecan Baked Tilapia
Stuffed Red Peppers
Sweet Potato and Roasted Peppers Soup
Herbed Lemon Salmon and Zucchini
Spicy Burgers
Curried Squash and Red Lentil
Chicken and Kale Caesar Salad Wrap
Spiced Carrot Ginger Soup
Pan Seared Salmon with Baby Arugula
Spinach, Goat Cheese and Bell Pepper Salad
Peanut Rice with Bell Peppers
Lentils Kale and Miso Soup
Apple and Raisin Porridge Rice
Creamy Mushroom Soup
Spicy and Sour Sweet Potatoes
Rice Chili Stew
Banana Coconut Sticky Dessert
Southwest Quinoa
Tropical Turkey
Turkey with Fruit Cranberry Sauce
Green Stuffed Peppers
Taco Salad
Sweet Potato and Split Pea Soup
Sweet Potato Apple Soup
Pepper Pineapple Chili
Green Curried Tofu

This book also contains many extra recipes, that you will enjoy for years to come!

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

By Ayla E. Algar

Ayla E Algar
Released: 1999-04-07
Paperback (320 pages)

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
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  • Classical Turkish Cooking Traditional Turkish Food for the American Kitchen
Product Description:

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

The Ultimate Turkish Cookbook: The Most Authentic Turkish Food Recipes in One Place

By Daniel Humphreys

CreateSpace Independent Publishing Platform
Paperback (90 pages)

The Ultimate Turkish Cookbook: The Most Authentic Turkish Food Recipes in One Place
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Just because you are not planning a trip to Turkey anytime soon doesn't mean that you cannot enjoy their delightful delicacies.

If kebabs, pide, and baklava are foods that bring water to your mouth, then landing on this book was definitely the right thing to do.

"The Ultimate Turkish Cookbook: The Most Authentic Turkish Food Recipes in One Place" contains the finest recipes of famous Turkish cuisine that guarantee to bring the traditional and rich Ottoman flavors to your kitchen.

Whether you are looking for a quick breakfast, meze, borek, their well-known kofte and kebab dishes, or a sticky and finger-licking dessert, this book will definitely provide you with the instructions you are looking for.

Simple and well-organized, this is the most complete Turkish cookbook you will ever find.

You don't have to go to Istanbul to taste Turkish food. This Turkish cookbook will bring Turkey to your kitchen.

A Turkish Cookbook for Beginners: Learn Delicious Turkish Cooking in Only Minutes

By Ayaz Babacan

CreateSpace Independent Publishing Platform
Paperback (66 pages)

A Turkish Cookbook for Beginners: Learn Delicious Turkish Cooking in Only Minutes
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Turkish cuisine is known throughout the world for its rich and bold flavors. The style of food spans from deep in the Middle East to the mountains of Central Asia. With yogurts, meats, and spices, Turkish cuisine is quickly catching on in the West, as well, and now we can find restaurants serving Turkish cooking alongside Turkish tea and hookah as a popular nighttime activity. I now present to you this short cookbook where I reveal the secrets of how many of these famous dishes are made. I do say “secret” because not many Westerners practice Turkish cooking, and this is definitely a chance for you to impress some of your friends. Finally, Turkish cooking with many rich salads and fresh ingredients creates a healthy infusion of both Mediterranean and Middle Eastern diets, which are very good for your body. With all of that being said, I welcome you to my book and I hope you enjoy it!

The Turkish Cookbook: Regional Recipes and Stories

By Nur Ilkin

Interlink Pub Group
Hardcover (350 pages)

The Turkish Cookbook: Regional Recipes and Stories
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Turkey has made an enduring contribution to the world's cuisine with its diverse and important gastronomic history and classic--simple yet rich in flavors--recipes. Turkish cuisine is a colorful mosaic, enriched by the recipes and techniques of many ancient cultures--Phoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greek--and the creativity of the cooks and the geography of the regions they lived in.

Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishes--from classics to lesser known family favorites, and even lost recipes. Written with a zest for food and culture, this book is packed with the delights of Turkey's regions, from the Black Sea to the Mediterranean, from Europe to Asia, the Aegean to Anatolia.

Using only the healthiest and freshest ingredients--from fresh fruits and yogurt to vegetables, fish, poultry, and meat--the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. In areas where fish, meat or poultry weren't available, cooks created outstanding recipes that utilized grains, pulses, and vegetables. Since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare.

Healthful and tantalizing, simple and delicious, Turkish cuisine is well on its way to becoming the next big trend in cooking as more and more attention is being paid to it as the original Mediterranean diet.


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