Turkish Cuisine

Some of the most recognizable dishes include kebabs such as döner and şiş kebap, lahmacun (often called Turkish pizza), mantı (small stuffed dumplings), and baklava for dessert. Meze platters featuring hummus, ezme, and dolma are also central to Turkish dining culture.

Turkish coffee is prepared by simmering very finely ground coffee beans in a special pot called a cezve, traditionally over a flame or hot sand. It is served unfiltered, so the grounds settle at the bottom, and it is recognized by UNESCO as an Intangible Cultural Heritage of Turkey.

Turkish cuisine reflects centuries of cross-cultural exchange, blending Central Asian Turkic nomadic traditions with Middle Eastern, Mediterranean, Persian, and Balkan influences. The Ottoman Empire's vast reach across these regions created a culinary tradition that incorporates ingredients and techniques from all of these areas.

Meze refers to a selection of small dishes served as appetizers or as part of a social meal, often accompanied by rakı, the traditional Turkish anise-flavored spirit. Common meze items include mercimek köftesi (lentil patties), haydari (yogurt dip), and various stuffed vegetables.