The Bosphorus at night smells of salt and charcoal. The waiter places a pide boat in front of me, a neighbor rolls lahmacun with lemon and parsley, and meze shimmers on small plates. If you’re wondering what to eat in Turkey , start with the rituals: sharing, rolling, dipping. In this country, people eat with gestures—and remember their journeys through taste.
Meze – small plates, big impressions
What is it about
Meze isn’t a “prelude to dinner,” but a distinct ritual of sharing. Cool spreads (haydari – yogurt with garlic and herbs; fava – smooth broad bean paste; acılı ezme – spicy tomato salad) and warm trifles (sigara böreği, midye dolma). The best meyhane have a counter with a daily selection – you order by sight.
Where and when
Tradition is strong in the Aegean and Istanbul, but what to eat in Turkey in the evening? Meze, in fact. Start slowly, with raki or black tea (çay), fresh bread, and conversation.
How to order
Serves 2–3: 5–7 plates. Vegetarians are in heaven here (vegetable meze is standard). Pro tip: ask for a bread rotation and ask what arrived “today” and what “yesterday.”
Menemen – the breakfast that makes the day
What is it about
Lightly cooked eggs with sautéed peppers and tomatoes, sometimes with cottage cheese, sucuk, or pastırma. And always – bread to soak up the creamy center.
When and where (what to eat for breakfast in Turkey)
In kahvaltı salons and lokants, it’s usually until noon. In tourist areas, it’s open all day, but morning is the golden hour.
How to order
Prefer something a little more liquid? “Menemen az pişmiş.” Drink: çay or ayran. For a larger breakfast, add cheeses, olives, and honey—Turkish kahvaltı is often the king of the table.
Lahmacun – thin, crispy, lemon, parsley, wrapped
What is it about
Ultra-thin dough topped with ground meat, paprika, and herbs. The oven cooks in minutes. On the plate – parsley and lemon. Roll it up and eat it with your hands. This is street food that tastes pure and simple.
Region and practice (lahmacun or pide – differences)
The southeast (Gaziantep, Şanlıurfa) is famous for its savory versions, but you’ll find excellent places all over Turkey. Order two per person and ask for it to be baked fresh. Unlike pide, it’s not about cheese and thicker dough, but rather crispy edges and a herbal spread.
Pide – Oven Boat (Karadeniz style)
What is it about
A “boat” made of dough with rolled edges (but nothing like Georgian khachapuri), baked in a wood-fired oven. Fillings: peynirli (cheese), kuşbaşılı (pieces of meat), pastırmalı, and often an egg for the finale. Karadeniz love butter – don’t be surprised by a spoonful of clarified butter on top.
How to eat and what to choose
Cut lengthwise and dip the pieces in the runny egg yolk and butter. One serving makes a substantial main course. Want a lighter option? Choose the cheesy version with a side of greens.
Pide vs lahmacun
Two “pizzas” of Turkey, two philosophies: pide – a filling boat, slower, butter and cheese; lahmacun – a quick roll, herbs and spices.
Adana kebabı – fire, skewer, capsaicin
What is it about
Ground lamb/beef formed on a wide skewer and grilled over charcoal. Character: distinctly spicy, juicy, with a hint of roasted peppers.
Where and how to order (Adana kebab vs Urfa kebab)
From the city of Adana. Urfa’s version is milder. Order the “porsiyon” (on a plate) with bulgur, grilled vegetables, and bread, or the “dürüm” (wrapped). Onion with sumac and fresh herbs balance the fatty flavor.
Drink and pace
Ayran extinguishes the fire. Eat calmly – the barbecue juices are part of the fun.
İskender kebap – butter, yogurt and meat in tomato sauce
What is it about
Thin slices of döner on a cut pita bread, drizzled with hot butter and tomato sauce, topped with thick yogurt. Texture: The soft bread absorbs the sauces, the meat remains firm, and the yogurt adds acidity.
Where and how to order
Bursa, 1867 – according to Mehmetoğlu İskender Efendi, the first İskender was served at his family’s restaurant around this time. Ask for it to be buttered at the table and specify the fat level (“normal/az/çok”).
What to combine with
A light ayran. Dessert only after a walk – this dish is substantial.
Köfte (İnegöl köfte) – meatballs that will make you go crazy
What is it about
Grilled meatballs – a simple spice base, with an emphasis on meat quality and a firm texture. Served with bread, salad, and roasted peppers.
İnegöl variant and the perfect duet
İnegöl (near Bursa) is famous for its unspiced köfte. Order a portion with piyaz —a salad of white beans, onion, parsley, and olive oil. Add sumac and a splash of lemon juice.
Mantı – Turkish dumplings in yogurt and butter with paprika
What is it about
Mini dumplings stuffed with meat, served with garlic yogurt and paprika butter (e.g., isot/aleppo). Often topped with mint or sumac – an aromatic counterpoint.
Where does it come from and what is the custom?
Kayseri is considered the capital of mantı. A popular anecdote says that the “perfect mantı” should be small enough that 40 pieces fit on a single spoon – consider this a playful standard of craftsmanship, not a requirement.
How to order
“Sarımsaklı/sarımsaksız” – with or without garlic. Ask for spiciness to suit your taste. It’s a great comfort food when you need a break from the grill.
Balık ekmek – a sandwich from the Bosphorus
What is it about
Grilled or fried fish (often mackerel) in a wheat bun, with lettuce and onion. An icon of Istanbul and its port districts. Power in simplicity – the freshness of the fish is everything.
Where and how to order (street food in Turkey – what to try)
Eminönü and the Galata Bridge area are classics, but you’ll find good spots in many coastal towns. Ask about the variety and ask for it to be prepared fresh. Avoid sandwiches made in advance.
What to combine with
Tursu suyu (sour pickle juice) for the brave; also known as ayran or cold çay.
Baklava – nuts, butter, syrup. And perfect layers
What is it about
Thin sheets of yufka dough layered with pistachios (fıstıklı) or walnuts (cevizli), baked, and soaked in syrup. The quality of the nuts, clarified butter, and freshness are key.
Where from and a curiosity
Gaziantep is considered the capital of baklava and pistachio. “Gaziantep Baklavası/Antep Baklavası” has EU Geographical Indication (PGI) protection – a mark of quality craftsmanship. Istanbul boasts pastry schools originating from Antep – you’ll recognize them by their green, pistachio notes.
How to order
By weight (grams). Ask for the type: şöbiyet (with added cream), kare (cubes), fıstıklı (pistachios). Best served at room temperature, not refrigerated. Alternative: künefe from Hatay – a hot cheese dessert with kadayıf and syrup, often with kaymak.
Practical section: how to order and not overpay – how much does food cost in Turkey 2025
Glossary:
porsiyon – portion on a plate; dürüm – wrapped in lavash; kahvaltı – breakfast; meyhane – tavern with meze; lokanta – eating place with daily specials; pideci – place from pide; çay – tea; ayran – yogurt drink.
Ordering tactics:
Order gradually: appetizer → main course. Ask about the freshness of the fish and bread. At kebab shops, specify the spiciness (“acı/az acı”). Ask for an itemized bill – this is the norm.
Indicative budget:
Prices change dynamically; instead of sticking to fixed prices, here are some rules on what to eat in Turkey without breaking the bank:
– lunchtime lodging = most advantageous;
– “historic” confectioneries and meyhane = premium for reputation;
– in places with high turnover, usually better freshness and price-quality ratio.
Before leaving, take a look at the menu at the entrance – most places have them posted.
For vegetarians and vegans:
A wide selection of meze (vegetable spreads, beans, salads), soups (mercimek), and breads. Dairy-free main courses are harder to find – in those cases, meze + salads are the best choice.
Summary
I’m replacing the question of what to eat in Turkey with “how do you want to remember this trip?” A quick lahmacun roll on the Bosphorus, a long night in a meyhane with meze and rakı, or butter flowing down an İskendera in Bursa. Add köfte with piyaz, mantı with yogurt, and baklava that finishes the day with a green dust of pistachios. Choose two or three formats a day, mix street food with crafts—and you’ll be back for more.
Sources
- PGI – Gaziantep/Antep Baklavası: Commission Implementing Regulation (EU) No 1399/2013 of 18 Dec 2013 – entry in the PGI register (EUR‑Lex).
- İskender kebap, Bursa, 1867: Daily Sabah “Iskender Kebab: the quintessential comfort food” (2014) and TurkeyTravelPlanner “History of Iskender Kebab” (accessed 2025).
- Mantı – Kayseri (miniature format, “40 on a spoon”): Daily Sabah “Culinary arts of Kayseri seek gourmet recognition” (2019) and Turkish Cuisine Portal – Kayseri section (Ministry of Culture and Tourism).
- Balık ekmek – Eminönü/boats, street tradition: Culinary Backstreets “Fish Out of Water: An Iconic Istanbul Sandwich’s Uncertain Future” (2019) + outline in Wikipedia (entry “Balık ekmek”).
Magnus Stahlherz is an enjoyer of flavor, beer and travel, cooking with passion, and exploring a world full of culinary adventures. His drive for cooking and experimenting with flavors makes the recipes true culinary journeys for any foodie. Fascinated by the variety of beer styles and flavors from different corners of the globe, he shares his knowledge so that everyone can discover something unique. Following his heart, he embarks on extraordinary journeys that are filled not only with beautiful sights, but also with delicious culinary discoveries.