TURKISH CUISINE

Hummus – Chickpea puree with tahini, garlic, and lemon juice, drizzled with olive oil.

Baba Ghanoush – Smoky eggplant dip with tahini, garlic, and yogurt.

Sigara Borek – Crispy phyllo rolls filled with feta cheese and parsley.

Cacik – Turkish yogurt with cucumber, garlic, and mint.

Muhammara – Red pepper and walnut dip flavored with pomegranate molasses.

Adana Kebab – Spicy minced meat kebab, traditionally served with grilled vegetables and bulgur pilaf.

Shish Kebab – Grilled marinated cubes of meat (usually lamb or chicken) on skewers.

Iskender Kebab – Slices of döner kebab meat served over pieces of pita bread and topped with tomato sauce and yogurt.

Grilled Fish (Balik) – Fresh fish (such as sea bass or sea bream) grilled and served with a side of salad.

Stuffed Mussels (Midye Dolma) – Mussels stuffed with seasoned rice, pine nuts, and currants.

Dolma – Grape leaves stuffed with rice, pine nuts, currants, and fresh herbs.

Vegetable Güveç – Slow-cooked vegetable stew with tomatoes, onions, and bell peppers.

Karadeniz Pide – Pide filled with ground meat, Turkish sausage, and cheese.

Spinach and Feta Pide – Pide topped with spinach, feta cheese, and herbs.

Turkish Pilaf – Fragrant rice cooked with vermicelli or pine nuts.

Simit – Sesame-coated bread rings, often served as a side or appetizer.

Turkish Salad – Mixed greens with tomatoes, cucumbers, red onions, and olives, dressed with olive oil and lemon juice.

Baklava – Layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey.

Künefe – Shredded pastry soaked in sweet syrup, layered with cheese and topped with pistachios.

Turkish Delight (Lokum) – Chewy confection made of starch and sugar, flavored with rosewater or citrus.

Turkish Tea – Strong black tea served in small glasses.

Ayran – Refreshing yogurt-based drink with a pinch of salt.