Adana Kebab

This list is alphabetical but we’re starting off with a strong contender for the very best Turkish food out there. Turkish kebabs are legendary and, in my opinion, the Adana Kebab is the cream of the crop. Originating from the city of Adana in southern Turkey, this kebab is a staple at every kebab restaurant across the country.

What makes the Adana Kebab so special? It’s the combination of minced lamb and red peppers that make this kebab different from other varieties. The meat mixture is wrapped around a wide skewer and grilled over charcoal. The spice of the peppers along with the perfect char from the grill makes these kebabs an absolute delight.

As with other kebabs in Turkey, expect this to be served hot alongside some bread and other condiments. Depending on the place, you may get some grilled veggies, ezme (a Turkish condiment comparable to a salsa), and/or onions seasoned with sumac. You can eat the kebab by holding some bread in your hand, placing some meat inside along with condiments, wrapping it all up, and eat with your hands.

You can find good Adana Kebap all over the place but two places I can attest to are Gaziantep Közde Künefe Kebab Salonu in Istanbul and Ciğercan Avanos in Cappadocia.

Ayran

Ayran is the national drink of Turkey and is often consumed alongside kebabs or other meat based dishes. It’s a cold, savory, and slightly salty yogurt drink that pairs well with grilled meats. You can find bottles of it at convenience stores and some restaurants, but it’s best when it’s made fresh and served in a traditional copper cup.

Ayran is not everyone’s cup of tea but I personally find it tasty and refreshing. If you don’t like yogurt then it’s probably best to steer clear. However, if you’re unsure, it’s definitely something you need to try at least once when you visit Turkey.

There’s no restaurant that I’m aware of that specializes in Ayran, but many kebab restaurants make their own. I thought it was of particularly high quality at Gaziantep Közde Künefe Kebab Salonu and Şehzade Cağ Kebap. Both of these Istanbul restaurants serve their homemade Ayran in the traditional copper cup.

Baklava

The origins of Baklava are disputed, but Turkey is one of the countries that stakes a claim as the creator of this famous dessert. While you can get baklava at home in the ‘States, I’ve never had any that could match the quality found all over Turkey.

Baklava is a dessert made from layers of filo pastry dough that are filled with chopped nuts and soaked in syrup or honey. There are many types of baklava that vary in shape, size, and filling. The most common fillings are pistachio and walnut.

A specialty I’ve only seen in Turkey is cold baklava. This variation of baklava is soaked in sweetened milk and often topped with chocolate. This is my favorite type of baklava to eat in Turkey.

The most famous place to get baklava in Istanbul is the popular chain Hafiz Mustafa. This is an excellent choice, but, in my opinion, not the best one. The best place to try baklava in Istanbul is called Karaköy Güllüoğlu, which is a must-visit when you come to Istanbul. That being said, when you are in Turkey you are never particularly far from some good baklava, so be sure to sample as much as you can on your visit.

Börek

Börek is a savory pastry that originated in the Ottoman Empire and remains popular in Turkey and across the Balkans. It is made from a filo pastry dough and stuffed with fillings such as meat, cheese, spinach, or potatoes. Börek is most commonly eaten for breakfast or as a midday snack with a glass of tea.

On the European side of Istanbul, a good place to try börek is Tarihi Çemberlitaş Börekçisi. However, the best börek I’ve tried in Istanbul is on the Asian side at a place called Bahariye Börek and Cafe.

Çay

Turkish tea, çay (chai) in Turkish, is the most iconic beverage in the country. In fact, Turkey drinks the most tea per-capita in the whole world! This tea is a black tea that is served hot with the optional addition of sugar cubes. It is served in a tulip-shaped glass with a plate underneath and can be had at any time of day.

Turkish tea culture is something I really came to enjoy during my visit. I’ve never been the biggest tea drinker but I found myself craving it after meals because it’s such a cozy and satisfying way to end the meal. You’ll see Turkish people drinking tea at all times of day. It’s a very social activity for some and often a way for them to show hospitality to guests. It would be difficult to visit without having at least a few glasses along the way.

Çiğ Köfte

Çiġ Köfte is a spiced meatball commonly served as a snack or an appetizer. Traditionally, it was made with raw meat, but this was banned for public sale in 2008 due to health concerns. Now, çiğ köfte are typically made with a grain called bulgur. These “meatballs” are well seasoned with tomato and pepper pastes, onion, and spices. Typically, you’ll see the mixture made in a large batch, then they will form them into a meatball shape and wrap them in lettuce for easy eating.

While I didn’t get a chance to try any çiğ köfte while in Istanbul, I did have some in Antalya at a restaurant called Paşa Bey Kebap. They served it to my wife and I as a complementary appetizer and we really enjoyed it. It’s the perfect level of spicy and feels like biting into a little flavor bomb.

Döner Kebap

Döner Kebap has become famous worldwide thanks to the Turkish diaspora communities across Europe. However, the authentic Turkish version of this dish is actually quite different than what you’d get at a kebab stand in a country like Germany. If you’ve had döner before in another country, you’re probably used to it being served wrapped up in some bread with plenty of toppings and sauce. In Turkey, they prefer to keep things simpler.

Turkish döner is still cooked the way you would expect, on a vertical rotating spit. However, it is less typical for the meat to be served sandwich-style. Instead, you will receive a portion of meat on a plate along with a side of bread. It’s typical to have a couple of sides, such as ezme or sumac onions, but the meat is the real star of the show.

While different from the döner I was accustomed to eating, real Turkish döner kebab is no less of a delight. The meat is just that good, and even better if you get to eat it with fresh made bread.

In Istanbul, avoid eating at döner places near the main tourist attractions. These places tend to be overpriced and less authentic. If you have the chance, venture over to the Asian side of Istanbul to get döner at Tatar Salim, where they also make their bread fresh in a wood-fired oven.

Helva

Helva (sometimes spelled Halva) is a Turkish dessert that I had not even heard about before I visited, but tried because locals kept recommending it. This treat exists in different varieties in several different cultures, but the Turkish one is primarily semolina based.

I find it a bit difficult to describe what helva is and the best way I can come up with is that it’s like a sweetened porridge. It’s typically warm and thicker than a pudding. When I had it, it was always served on top of ice cream. You can get just a plain helva with no additional flavors, but it also comes in flavors such as chocolate or pistachio.

I’m not sure if I’ve done a great job of advertising helva with the way I’ve described it, but trust me, its really good! Good enough that my wife and I ate it multiple times when we could have had more baklava or künefe instead. The warm helva paired with the cool ice cream makes for a really balanced and satisfying dessert, particularly in the winter.

Unfortunately I don’t have any helva spots in Istanbul as I hadn’t heard of it when I arrived there. However, I do have some good spots in Cappadocia and Antalya. In Cappadocia, there is a helva spot in Avanos called Helvacı Ali Avanos that is really good. As a bonus, it is just down the road from Ciğercan Avanos where you can get a good adana kebab. In Antalya I enjoyed the helva at Milklaç Işıklar, which is conveniently located just a few steps away from Hadrien’s Wall.

Iskender Kebap

Iskender Kebap is a dish that originated in the Turkish city of Bursa. It is made from döner meat that is topped by a hot tomato sauce and melted butter and served with a thick yogurt. All of this is layered on top of soft bread, which soaks up the excess sauce and butter.

While I do think this is a dish you should try when you visit, I’ll admit that it’s not my favorite when compared to other kebab dishes. It tastes pretty good, but it’s richer and heavier than I prefer. However, it is a popular and traditional dish that is unique and fun to try.

If you visit Antalya, a good place to try Iskender is Paşa Bey Kebap.

Kaymak

Kaymak is a breakfast food that is comparable to clotted cream. It is a milk-based food that is rich and creamy. Typically, you’ll find it served with honey and eaten with bread or simit. To me, it tastes somewhere in between butter and whipped cream. It’s a mild but pleasant taste that pairs really well with the sweetness of the honey.

You’ll often find kaymak served with a traditional Turkish breakfast, but, if you want to go somewhere where the kaymak is the real star of the show, I’ve got just the place. Karaköy Muhallebicisi is a breakfast spot that specializes in kaymak. The owner is a friendly man who calls himself the “Kaymak Meister” and tells every guest “I’ll see you tomorrow” as they leave. This is the best place to try kaymak in Istanbul.

Kazandibi

Kazandibi is a dessert you may want to try first and read about later because it’s probably the strangest food that I tried in Turkey. Don’t be too afraid though, I promise that it tastes a lot better than it sounds. I say that because Kazandibi is a form a chicken breast pudding. Yes, chicken. In a dessert. Weird, right? Somehow, though, it actually tastes really good and nothing like chicken at all!

Kazandibi is a specific type of chicken breast pudding that is made by caramelizing the bottom of tavuk göğsü, which is another form of the pudding. I like kazandibi better because the caramelization adds an extra layer of flavor that elevates the dish.

A funny aside about this dessert – My wife and I took a food tour and the guide ordered the group this dish and wouldn’t tell anyone what was in it. He asked everyone to guess and nobody could figure it out! Overall, the opinions were mixed, some people liked it and others didn’t. My wife and I fell firmly in the camp in favor of the dessert. It’s got an incredibly smooth texture and a mildly sweet pudding taste.

In Istanbul the best place to get this is probably Hafiz Mustafa, which is where we had it after our food tour. I’m sure there’s other great places too, but when I read about it beforehand I didn’t really expect to like it so I didn’t spend much time trying to find places to get it! In Antalya, you can try some at Milklaç Işıklar.

Köfte

Köfte is the Turkish word for meatball. These are typically made from beef or lamb, mixed with plenty of spices, and grilled over charcoal. Like other forms of kebab they are then served with bread and various side dishes.

Köfte are a pretty simple concept, but delicious nonetheless. They are well seasoned and the char from the grill adds an extra layer of flavor that makes them even better. Overall, they made for a really tasty meal.

I found a really great hole-in-the-wall köfte restaurant on Mark Wien’s YouTube channel that has legit 10/10 köfte. It’s called Köfteci Yaşar and it’s located near the spice market, tucked away in an alley. The köfte here were so good that I almost ordered a second plate of them even though I’d eaten a whole serving already because I didn’t want to stop. Definitely come here to try some excellent köfte.

Künefe

Künefe is the Turkish variant of the traditional Arab dessert called knafeh. It is made from a cheese base that is coated in a type of pastry dough that is baked until crispy and then soaked in a sweet syrup; often it is topped with crushed pistachios. The cheese is comparable to a mozzarella with a mild flavor that is soft and creamy when warm.

This dessert is very popular and often served at kebab restaurants after a meal. It’s nice because it satisfies the dessert craving without being overly sweet. The cheese acts as a savory component to balance out the sweet syrup and the pastry makes for a satisfying crunchy texture.

If you’re looking for künefe in Turkey it likely won’t be hard to find. You can get a good one at Hafiz Mustafa, but most kebab restaurants will also serve it as a dessert.

Midye Dolme

Midye Dolme, which translates to “stuffed mussels”, is a popular street food in the coastal cities of Turkey. They’re made from mussels that are stuffed with well-spiced rice and topped with a squeeze of lemon juice. These are particularly popular food after a night out, with friends sometimes having competitions to see who can eat the most.

It might be a bit unnerving to eat street seafood in a foreign country, but you should definitely gives these a go at least once if you’re a fan of seafood. The combination of the mussel, spices, and lemon makes for a fun and tasty bite of food.

I can’t recommend a specific place to try these as I only tried them at a street-side stand on a food tour. However, I’d recommend just looking for a place where other people are buying them, that way you can be confident of their freshness and quality.

Lahmacun

Lahmacun is a type of flatbread that is topped with minced meat and a mixture of vegetables, herbs, and spices. It’s then cooked in a wood-fired oven and topped with lemon juice, tomatoes, and more herbs. In some ways this is the Turkish version of pizza as it’s often ordered to-go and for large groups.

I only ordered lahmacun once during my visit because I prefer a similar dish called pide which I’ll discuss shortly. However, this is definitely a food that is worth trying because it is quite popular with locals and is genuinely tasty. The flatbread has a perfectly crisp texture from the oven and the meat is always well seasoned.

A good spot to try this in Istanbul is Çinili Taş Fırın Kadıköy.

Mantı

Mantı is known for being the Turkish version of a ravioli. It is a type of small dumpling that is typically filled with a spiced minced meat mixture. Then, it is served with yogurt and spiced butter on top.

This is a really comforting dish that should be on your Turkish food bucket list. While it has similarities to other dishes from around the world, this is something that is truly different from anything I’ve eaten at home. The yogurt and spiced butter topping is uniquely Turkish and makes this dish particularly unique in flavor.

In Cappadocia, be sure to hit up Top Deck Cave Restaurant for some tasty mantı.

Pide

Pide, like Lahmacun, could also be considered a Turkish counterpart to a pizza. This dish differs from lahmacun in a few ways. For starters, it’s made with a thicker bread base that has elevated edges. Secondly, you tend to see more varieties of toppings on a pide than a lahmacun, especially cheese.

Personally, I prefer pide to lahmacun, perhaps because I’m a big fan of cheesy foods. Pide is served fresh from the wood-fired oven and the crust has the perfect texture and the cheese really hits a craving for me. I would recommend trying both pide and lahmacun on your trip, but if you have to pick between the two, my preference is pide.

In Istanbul, you have to get pide at Hocapaşa Pidecisi. It’s on the shortlist of best things I ate in Turkey which is an accomplishment. The pide here was simply perfect and as a bonus, I could watch them making it right in front of us while I ate which is always a fun experience. I also had some good pide in Izmir at Alsancak Eski Konak Pide Kebab.

Salep

Salep is a beverage that is popular in the wintertime. The base of the drink is a flour made from orchid flours which are combined with hot milk to make the drink. It is often topped with cinnamon.

I’m not sure exactly how to describe the taste of salep but it is a perfect wintery drink. It’s warm and comforting with a mildly sweet taste. I really enjoyed drinking it on a chilly evening. It’s also something you can truly only get in Turkey as it is illegal to explore salep flour due to limited supply.

This cozy drink is commonly sold in street-side stands in the winter. It is also available at some restaurants and desserts shops including Hafiz Mustafa.

Simit

Simit is often referred to as a Turkish bagel and you will see it absolutely everywhere when you visit. It is a dense circular bread that is usually coated in sesame seeds. Compared to a bagel it’s thinner with a much wider hole and a crispier exterior.

This is a popular breakfast food but it can be eaten at any time of day. You can get it plain with a cup of tea, but it is also common to eat it with butter, cheese, jam, or even Nutella.

Simit is sold in street carts that are all over the city in Istanbul. You will also often be served simit at a Turkish breakfast whether at a restaurant or at your hotel. It is certainly the easiest Turkish food to get your hands on.

Şiș Kebap

Şiş kebap is the the Turkish word to describe meat that is cooked over fire on a metal skewer. It can come in many varieties of meat with the most common being chicken or lamb. In particular, this dish uses cubes of meat as opposed to minced meat like an adana kebab. The meat is seasoned, impaled on the skewer, and then cooked over charcoal. As with the other forms of kebap on this list, śiş kebab is typically served with bread and condiments.

This is one of the most classic and famous Turkish dishes that everyones wants to try when they come to Turkey, and for good reason. The meat always has the perfect flavor with the combination of the spices and charcoal. Combined with soft bread and tasty condiments, it makes for a really satisfying meal.

You can find kebap places all over Turkey. That being said, I recommend avoiding the major tourist centers to find the best food. I enjoyed the śiś kebap at the same places I recommend trying the adana kebap: Gaziantep Közde Künefe Kebab Salonu in Istanbul and Ciğercan Avanos in Cappadocia.

Turkish Breakfast

Finally, this list would not be complete without the inclusion of the iconic Turkish breakfast. A traditional Turkish Breakfast is served with dozens of plates of food accompanied by bread and çay. Some of the foods typically served with a Turkish breakfast are cheese, olives, eggs, vegetables, jam, honey, kaymak, cold cuts, and sausage.

Turkish breakfasts are usually made to share and eaten on weekends or holidays with family. All the plates will likely fill up your table and maybe the one next to you too. It’s a hearty and satisfying meal that is fun to try since you get to have a taste of lots of different things.

In Istanbul, the top place on my list for Turkish breakfasts is called Van Kahvaltı Evi. Unfortunately, I was unable to visit this restaurant due to a protest blocking the road to get there on the day I was scheduled to visit. Alternatively, a good Turkish breakfast spot in old-town Istanbul is Begonville Cafe Restaurant. This is where I eventually ate when I was planning to go to Van Kahvaltı Evi.

Disclosure: Note that some of the links in this article may be affiliate links. At no additional cost to you, these links allow me to earn a commission if you make a purchase. I will only recommend products and companies I actually use and the income I earn helps me to keep this site up and running.