Turkish Cuisine

Fruit Dishes in the Ottoman Period
Fruit Dishes in the Ottoman Period

Fruit Dishes in the Ottoman Period

We often see that dried and fresh fruit were frequently used in Ottoman cuisine. The fact that tomatoes weren’t eaten red until the discovery of America, and that some of the currently popular...
Salads from the Royal Kitchen
Salads from the Royal Kitchen

Salads from the Royal Kitchen

Bearing an important role in Turkish cuisine and having adopted traditional forms, salads are mixtures  of raw ingredients such as herbs, vegetables, fruit and plant roots that can also be...
Game Dishes in the Ottoman Cuisine
Game Dishes in the Ottoman Cuisine

Game Dishes in the Ottoman Cuisine

Hunting, a common activity among Turks, continued during the Ottoman period, and game had a special place in the royal kitchen. We know that gazelle and wild deer were the most hunted prey,...
The Recipes
The Recipes

The Recipes

Pumpkin Soup Serves 6 500 g pumpkin (diced in medium-sized cubes) / 50 g olive oil / 1 onion (cut into four pieces) / 4 garlic cloves / water / 2 tbsp. strained yogurt / 2 tbsp. butter / red...
The Journey of Meatball
The Journey of Meatball

The Journey of Meatball

  Meatballs is still a popular dish in Turkey – they come in all shapes and tastes, as diverse as the members of any extended family. The dish has spread all across the region and has been...
Vegetable Dishes in the Ottoman Cuisine
Vegetable Dishes in the Ottoman Cuisine

Vegetable Dishes in the Ottoman Cuisine

  There are a great number of vegetable dishes in the records about Ottoman cuisine. To a great extent, this is due to the variety of vegetables in Anatolia as well as the invention of the...
Quince: The Savior of Winter Days
Quince: The Savior of Winter Days

Quince: The Savior of Winter Days

Fruits are the first food of the mankind. Moreover, it attracts you even before the first bite with its heart-stealer shiny colors, watery texture, and wonderful aroma. A reminder of nature with...
Istanbul's Summer Gardens
Istanbul's Summer Gardens

Istanbul's Summer Gardens

The Turkish poet most sensitive to summer was, I believe, Ahmet Hamdi Tanpınar, who begins his poem “The Whole Summer” by saying, “How delightfully it passed, the whole summer/Nights in the...
Yaban Lezzetleri
Yaban Lezzetleri

The Taste of the Wild

In former times, the hunt and hunting were one of the main activities of both the Ottoman palace and palace circles. Consequently, just as many hunting lodges were built around Istanbul - and have...
Akdeniz'in Ağacı: Zeytin
Akdeniz'in Ağacı: Zeytin

Tree of the Mediterranean: The Olive

It would be no exaggeration to say that no other tree is so closely intertwined with human history as the olive. A long-lived tree, it is known in mythology as the “Immortal Olive”, and the...
Karadeniz Lezzetleri
Karadeniz Lezzetleri

Tastes Of The Black Sea

The climatic and geographical characteristics of the Black Sea ensured that it developed a nutritional system unique unto itself, influenced by almost no other culinary culture. But in this region,...
İpek Yolu Başkenti: Gaziantep
İpek Yolu Başkenti: Gaziantep

Gaziantep Capital Of The Silk Road

Blending its eight thousand years of history with the features of a modern city, Gaziantep is a colorful feast set up in the southeast of Anatolia with its kebabs, baklava, bazaars, and...
Dipten Gelen Lezzet Kalkan
Dipten Gelen Lezzet Kalkan

A Taste From The Deep: Turbot

Once abundant in all Turkey’s waters but especially in the Black Sea, this popular fish is a boon for fishermen when the nets are drawn in, because for a long time it has topped the list as the...
Sabahların Vazgeçilmezi
Sabahların Vazgeçilmezi

A Morning Ritual

Açma: Add flour to a water, milk and yeast mixture to make a dough. Let rise, then make a hole in the middle and bake in the oven.  Sprinkle with sesame or black cumin seed.Bagels: Found in...
Kalbe Seslenen Şehir: Konya
Kalbe Seslenen Şehir: Konya

City That Speaks To The Heart: Konya

Literary capital of the steps and Selcuk states, Konya is like an open air museum of history and religion. Ahmet Hamdi Tanpınar, who compares the city to a play of light in his book, Five Cities,...
Osmanlı Deniz Mahsülleri
Osmanlı Deniz Mahsülleri

Seafood Among The Ottomans

Almost all the recipes written and published in the Ottoman period have been translated into modern Turkish. A close look at them reveals the number of seafood dishes to have been fewer, naturally,...
Osmanlı İftariyelikleri
Osmanlı İftariyelikleri

Breaking The Fast Ottoman-Style

Years ago when I was employed as a chef at the Çırağan Palace Hotel, Ramadan fell in winter. Our European cooks and colleagues used to hang around the kitchen while the fast-breaking dishes were...
Diclenin Yoldaşı Batman
Diclenin Yoldaşı Batman

Companion Of The Tigris

Batman lies encircled by the legendary Tigris and its tributaries on a plain watered by the Garzan and Batman Rivers. It is one of Southeast Anatolia’s most rapidly developing regions, thanks in...
Yükselen Değer Halk Yemekleri
Yükselen Değer Halk Yemekleri

Trending Now: Folk Cuisine

Vedat Başaran has put his signature on important research and studies on Ottoman-Turkish cuisine at home and abroad and is currently focusing on folk cuisine. We had a pleasant conversation with...
Ada Değil Kıta: Girit Mutfağı
Ada Değil Kıta: Girit Mutfağı

Not An Island But A Continent: Createn Cuisine

In the last thirty years especially, when eating right for good health has become a slogan, Cretan cuisine has come in for even more attention. It is a cuisine in which the island’s natural...
How To Eat During Ramadan
How To Eat During Ramadan

How To Eat During Ramadan

Changing the number and times of meals and breaking with one’s normal nutritional rhythm slows the metabolism. So a failure to heed the principles of proper nutrition can cause problems such as...
Winter’s Artichoke Celeriac
Winter’s Artichoke Celeriac

Winter’s Artichoke Celeriac

Since artichokes have always occupied a special place in Turkish cuisine, cooked as a dish unto themselves and accorded pride of place on the menus of important feasts. There is no doubt that...
Taste Of The Rainy Season Mushrooms
Taste Of The Rainy Season Mushrooms

Taste Of The Rainy Season Mushrooms

Around a million varieties of mushrooms that grow on or below the ground are known in the world. But experts emphasize that most of them are of the inedible variety. According to Turkish mushroom...
Uzun Bir Göçün Anadolu’ya Taşıdığı Lezzet Kayseri Pastırması
Uzun Bir Göçün Anadolu’ya Taşıdığı Lezzet Kayseri Pastırması

Uzun Bir Göçün Anadolu’ya Taşıdığı Lezzet Kayseri Pastırması

T he Turkish horsemen o f Central Asia used to preserve meat by p la cin g slabs o f it in pockets on the sides o f th eir sad d les, where it w ou ld b e p r e s s e d by th e ir legs a s they...
Osmanlı Sofrası
Osmanlı Sofrası

Osmanlı Sofrası

C a n a rıation be d e fin ec i by ıvbat it eats? Yes, according to those ıvbo en jo y tra c k in g doıvn fla v o u r . Food is a source o f in n um e r - a b le clu e s a b o u t a n a tio n...
Talaş Kebabı
Talaş Kebabı

Talaş Kebabı

Ingredients: (For 12 people) For the stuffing: 900 gr lamb, 1/2 kilo of onions, 250 gr tomatoes, 1. 1/2 tablespoons of margarine, 1 bunch of parsley, 1 teaspoon o f thyme, blackpepper and salt....
Ramadan in the Ottoman Period
Ramadan in the Ottoman Period

Ramadan in the Ottoman Period

Bairams and bairam dishes have always been important for the Islamic world. Many foreign travelers wrote about the pre-bairam preparations in the markets, streets, mansions, and palaces. Foreign...
Milk Puddings in the Ottoman Cuisine
Milk Puddings in the Ottoman Cuisine

Milk Puddings in the Ottoman Cuisine

Muhallebi (custard) and sütlaç (rice pudding) were the main milk puddings in the Ottoman cuisine. Formerly called sütlü aş (milk dish), rice pudding is first encountered in poems by Kaygusuz...
Mantı and Börek in the Ottoman Cuisine
Mantı and Börek in the Ottoman Cuisine

Mantı and Börek in the Ottoman Cuisine

Although mantı, which has decorated tables for centuries, was generally boiled or steamed, it’s known that it was also fried, while people would also eat oven-baked filo pastries with various...
Cooking Notes by Mahmud Nedim bin Tosun
Cooking Notes by Mahmud Nedim bin Tosun

Cooking Notes by Mahmud Nedim bin Tosun

Originally from Crete, Mahmud Nedim bin Tosun wrote a cookbook while he was on duty in the Bulanık district of Muş. He wrote this book to encourage single soldiers like himself to cook for...
Gaziantep on the Way to Prosperity
Gaziantep on the Way to Prosperity

Gaziantep on the Way to Prosperity

  Gaziantep is a large and rooted city. Throughout history, it has smartly utilized its geographical advantages, served as the heart of commerce in the region, produced more and become...
An Extraordinary Taste of The Sea
An Extraordinary Taste of The Sea

An Extraordinary Taste of The Sea

Surrounded by three very different seas, our country is blessed with an amazing array of seafood. Having spent my childhood and adolescence in the coastal district of Yeşilköy in Istanbul, I feel...
Small Stand Great Taste
Small Stand Great Taste

Small Stand Great Taste

The story of Sabırtaşı began in 1987 when Ali bey came to Istanbul with his wife and six children. He introduced içli köfte (kibbeh), one of Anatolia’s ancient cuisine riches, to...
İzmir Lezzetleri Üzerine
İzmir Lezzetleri Üzerine

Flavors Of İzmir

Izmir at the far edge of west central Anatolia is uniquely placed geographically, linking both the western Mediterranean and the northern Aegean to the Anatolian trade routes. Thanks to these...
Çağdaş Türk Mutfak Kültürü
Çağdaş Türk Mutfak Kültürü

Modern Turkish Cuisine

The sheer nature and number of ingredients and cooking methods used in Turkish cuisine are of a richness to astonish experts. That rich heritage has been squandered in the last 150 years, but a new...
Göçmen Lezzetler
Göçmen Lezzetler

Immigrant Cuisine

There is no doubt that the population exchange between Anatolia and Rumelia is one of the most important events in Turkey’s recent history. But it was not only people who came and went during...
Bayatı Da Baş Tacı
Bayatı Da Baş Tacı

Taking Top Honors Even When Stale...

Regarded as a blessing in Turkish culture, bread is accorded great respect.  Unfortunately, however, this respect does not keep bread from being increasingly wasted. Some 12 percent of the...
Anadolu’dan Kaliforniya’ya
Anadolu’dan Kaliforniya’ya

From Anatolia To California

Now in its fourth year, the festival has welcomed 130,000 people in past years combined. The world’s largest Turkish festival, it is being held at the close to eleven and a half acre Orange...
Yakınlar Afyon Uşak
Yakınlar Afyon Uşak

Neighbors And Friend Afyon Uşak

The people of Afyon are proud of being spread over three of Turkey’s seven geographical regions. “We are at the junction of Anatolia,” they say, a claim whose truth they stake on their...
Kış Lezzeti Pırasa
Kış Lezzeti Pırasa

Winter Delicacy: The Leek

Its trail continues in the tombs of the Egyptian pharaohs and the myths of ancient Greece. Thanks to the flavor and aroma it imparts to food, the leek is the secret hero of the kitchen. Its...
Lezzetin Mütevazi Adresi Esnaf Mutfağı
Lezzetin Mütevazi Adresi Esnaf Mutfağı

Eating Modestly: Working Man’s Restaurants

Consisting of stews and other pot dishes cooked fresh daily at establishments that are the opposite of ostentatious, working man’s restaurant menus with their seasonal ingredients are the...
Köftenin Tadı: İnegöl
Köftenin Tadı: İnegöl

The Fine Taste Of Meatballs: İnegöl

One Turkey’s original fast food, İnegöl kofta got its start in the 19th century. Brought by chefs from the town of Plovdiv in Bulgaria, the recipe is actually quite simple. Neither bread nor...
Hititlerin Yurdunda Lezzet Yürüyüşü
Hititlerin Yurdunda Lezzet Yürüyüşü

A Taste Tour In The Homeland Of The Hittites

Two and a half hours from Ankara by car and an hour from Merzifon Airport, Çorum is Anatolia’s eco-tourism capital. A sister trail has been added this year to the 385-kilometer Hittite Way that...
Kuzugöbeği'ni Keşfetmek
Kuzugöbeği'ni Keşfetmek

Discovering Morel Mushrooms

Several species of mushroom that are rare and under protection in Europe are plentiful in Turkey. Unfortunately, however, our cuisine, which normally doesn’t let anything offered by nature go...
Yemeğe Değer Katan Tat Soslar
Yemeğe Değer Katan Tat Soslar

Adding Flavor To Food: Sauces

There is no doubt that the complements to a good meal lie in the details. As crucial as combining the right ingredients is getting fresh ingredients and using them in the right proportions. It is...
Levrek Zamanı
Levrek Zamanı

Sea Bass Time

Indeed fish evolved into a concept that is mentioned frequently by the Sumerians as well as in Indian mythology and the celestial religions. Turkey, whose fertile lands are surrounded by water on...
Going Nuts Over Pine Nuts
Going Nuts Over Pine Nuts

Going Nuts Over Pine Nuts

Published last year following research carried out by Nedim Atilla and Nazih Öztüre, the book ‘Kozak’/Pine Cone tells the story of the pine nut. Pine nuts, aka pignolia nuts, are the main...
Forgotten Ottoman Dishes
Forgotten Ottoman Dishes

Forgotten Ottoman Dishes

Let alone the cooking of our grandmothers, we have trouble remembering even our mother’s cooking, because thousands of new foods are appearing every year. Foods that are designed in laboratories...
Eid Delicacies
Eid Delicacies

Eid Delicacies

Known as the “sultan of eleven months” in the Islamic world, Ramadan and its holiday, Eid, were celebrated at a degree approaching that of a festival as socialization was at its most...
 Eski Ramazanlar
 Eski Ramazanlar

Eski Ramazanlar

K noıvn to Muslims a s “Sultan o f the eleven m on th s”, R am a z an is the ninth month in the Islamic calendar, an d a month o f fasting fr om su n rise to sunset.According to the Al-Baqarah...
Anadolu Çorbaları Bir Kâse Lezzet
Anadolu Çorbaları Bir Kâse Lezzet

Anadolu Çorbaları Bir Kâse Lezzet

WEET MALTIGA SOUP (seıves 6) This is a recipe from Gaziantep which gets the name “sweet from the fact that nothing sour is added to it and that it is eaten together with jam. In the viUages,...
Meat Dishes in the Ottoman Empire
Meat Dishes in the Ottoman Empire

Meat Dishes in the Ottoman Empire

Evliya Çelebi wrote about a fight between corn sellers and butchers; the latter said “Meat gives strength to the body and is one of the most important foods together with bread.” The incident...
Mediterranean Flavors
Mediterranean Flavors

Mediterranean Flavors

We  take off at sunrise; our plane takes a wide turn towards the north as the beautiful Bosphorus enters my field of vision. I consider myself lucky as I have chosen a seat with a clear view...
A Bowl of Hot Soup for a Cold Day
A Bowl of Hot Soup for a Cold Day

A Bowl of Hot Soup for a Cold Day

Many foreign authors and bureaucrats wrote in their journals about the variety and deliciousness of soup, which held a dear place in the Ottoman cuisine, both in the palace and among the people....
Sweet Delicacies for a Sweet Conversation
Sweet Delicacies for a Sweet Conversation

Sweet Delicacies for a Sweet Conversation

  During their settlement in Central Asia, Turks never ate dessert; they wouldn’t touch anything sweet that was served to them. Many travelers and researchers have written about this in...
Introduction to Cypriot Cuisine
Introduction to Cypriot Cuisine

Introduction to Cypriot Cuisine

  The excitement of exploring a new region takes over as our plane lands in Northern Cyprus. We reach the hotel towards sunset, engrossed in a conversation with the playful shadows of the...
Best Time in Istanbul for Boza
Best Time in Istanbul for Boza

Best Time in Istanbul for Boza

Seen wherever Turks went throughout the history, boza is made of corn semolina, water and sugar. Evliya Çelebi said that boza was sold in 300 shops in the 17th century, which became the drink of...
World Tour With Kadayif
World Tour With Kadayif

World Tour With Kadayif

Kadayif (an oven-baked shredded pastry) is usually thought of as the main ingredient in the dessert known as kanafeh or burma. However, kadayif itself is neither sweet nor salty – it takes on...
Bir Akdeniz Bitkisi Kebere
Bir Akdeniz Bitkisi Kebere

A Mediterranean Plant Capers

From time immemorial, people have made culinary use of the herbs and spices that grow in their environment, and the capers that grow in Turkey are no exception. The Caparis bush, which sends roots...
Göklerin Gurmesi: Vedat Başaran
Göklerin Gurmesi: Vedat Başaran

Gourmet of the Skies: Vedat Başaran

Is food just food?As somebody who has kicked a ball around for years, I know very well that football isn’t just a game. Similarly, I not only know that food isn’t just food, I live it in my...
Meyveli Lezzetler
Meyveli Lezzetler

Fruitful Flavors

With their appetizing appearance and diverse tastes, fresh fruits are a rich source of nutrition. So much so that even their beneficial acids are good for you. And when it comes to flavor, fruit is...
Peynirli Lezzetler
Peynirli Lezzetler

The Glory Of Cheese

There are certain basic nutrients that are part and parcel of our eats and drinks menus, foods that have preserved their place on our dining tables since they were first discovered. Cheese is one...
Alaçatı Doğaseverleri Çağırıyor
Alaçatı Doğaseverleri Çağırıyor

Calling All Nature Lover

Alaçatı is mounting an Herb Festival this year to promote its natural riches. In addition to a slew of tasty dishes made with herbs unique to Alaçatı, some exciting prize competitions also...
Her Mutfağın Kahramanı Kabak
Her Mutfağın Kahramanı Kabak

Hero Of Every Kitchen: Squash

It first arrived in Europe on the ships of the Portuguese explorers who discovered the New World. From there it made its way to the Far East. Thanks to its high nutritional value, it became a...
Göç Mevsiminin Habercisi Palamut
Göç Mevsiminin Habercisi Palamut

Harbinger Of The Migration Season: Bonito

The Black Sea’s and the Marmara’s fastest and most famous fish, bonito migrates up to the Black Sea in summer and returns to the Dardanelles in fall. Cousin of tuna and mackerel, bonito ranges...
Kafkas Lezzetleri
Kafkas Lezzetleri

Tastes Of The Caucasus

The deep-rooted traditions of this land, which is home to many ethnic groups large and small, are also reflected in its cuisine. In the Ottoman period, countless officials of Caucasian descent rose...
Not To Be Missed Gaziantep
Not To Be Missed Gaziantep

Not To Be Missed Gaziantep

Beginning your tour of Gaziantep from the castle area is a good way to get to know the city. This castle bore close witness to the struggles of the medieval conquerors, so it’s also the best...
Karadut Lezzetleri
Karadut Lezzetleri

Tastes Of The Mulberry

Sweet, sour, colorful, juicy, tasty and ready-to-eat treats that smell just like flowers.Their Leaves The Food Of SilkwormsOur subject is actually the mulberry, the so-called ‘black berry’...
Güneybatı Ege’den Gelen Zenginlik Karya Mutfağı
Güneybatı Ege’den Gelen Zenginlik Karya Mutfağı

A Gourmet Treat From The Southwest Aegean: Carian Cuisine

Taking this as our point of departure, Anatolia’s Caria region can be defined briefly as ‘today’s province of Muğla’ or the Menteş Principality that followed the Anatolian Seljuks before...
Hayatın Tanesi: Pirinç
Hayatın Tanesi: Pirinç

Grains Of Life: Rice

Despite taking a long time to spread across the globe, rice is now used in cuisines all over the world. On the Asian continent in particular, it is more vitally important than wheat. The seed of a...
Sonbaharı Karşılarken
Sonbaharı Karşılarken

Greeting Autumn

Among the boons of Turkey’s traditional cuisine are the fresh tarhana, pickles, noodles, jams and dried vegetable dolma that are easily prepared as winter approaches.Preparations for winter in a...
The Wonderful Taste Of Wheat Turkish Savory Pastries
The Wonderful Taste Of Wheat Turkish Savory Pastries

The Wonderful Taste Of Wheat Turkish Savory Pastries

In all the lands through which Turks have wandered and settled, such dishes have continued to be prepared down the centuries and, adapted to the times, have even inspired new dishes. Among the...
Lord Of The Fısh
Lord Of The Fısh

Lord Of The Fısh

Karakin Deveciyan has done extensive research on the fish of Turkey and turned that knowledge into books. As this master puts it, “Lüfer is not to be confused with other fish. It is...
A Long-Standing Beverage Tradition Sherbet And Sorbet
A Long-Standing Beverage Tradition Sherbet And Sorbet

A Long-Standing Beverage Tradition Sherbet And Sorbet

Sherbet is a drink which is usually served chilled (though it may also be served warm) and is prepared by combining flowers, fruits, spices, dried fruits and nuts, and similar foods with...
Türklerde Yeme-İçme Tabuları
Türklerde Yeme-İçme Tabuları

Türklerde Yeme-İçme Tabuları

The turtle soup ıvhich to a Frenchmarı (before the species ıvasprotected) ıvould be regarded as a fin e delica c y to a Turk is a p o o r jo k e .Watching a German enjoying a succulent pork...
Karadeniz'in Sembol Balığı Buyurun Hamsi Ziyafetine...
Karadeniz'in Sembol Balığı Buyurun Hamsi Ziyafetine...

Karadeniz'in Sembol Balığı Buyurun Hamsi Ziyafetine...

HAMSİ PILAFF (6 Seıvlng) Ingredients • 1 kilo hamsi • 4 tumblers rice • 1 tea-glass currants • 1 tea-glass pistachios • 4 tumblers vvater • 2 onions • 1 teaspoon black...