Red meat

As the main component of Turkish cuisine and a staple of almost every cuisine, especially in the eastern regions of Turkey, red meat dishes, prepared according to local recipes, decorate the tables of houses and restaurants.

Red meat, including beef, mutton and lamb, is prepared using drying, cooking and roasting processes and is also used as an ingredient in pastries and appetizers.

Kaburga dolması (stuffed ribs), Sac Kavurma (meat roasted on an iron plate), Etli Güveç (meat stew) and Kuzu Yahni (lamb stew) are some of the culinary delights that await you.

One of the most delicious dishes made with red meat is “köfte”, Turkish style meatballs. Different types of meatballs such as çiğ köfte or içli köfte are made with spices and seasonings specific to each Anatolian region. You can enrich the tables of local cuisine.

White meat

White meat dishes are one of the main ingredients in Turkish cuisine. Chicken is an important part of a wide variety of soups, kebabs, rice dishes, pastries, and even desserts.

Baked chicken, chicken thighs in paper bags, sauteed chicken with mushrooms, and pilaf with chicken meat and chicken pie are some of the most popular dishes made in this country. In addition, tavuk göğsü (chicken breast pudding) is not only a unique but also a delicious traditional dessert that is well worth trying.

Offal dishes

Offal dishes are an essential part of Turkish cooking culture. Recipes made with offal of lamb, mutton, beef, or chicken can leave a surprisingly delicious taste in the mouth of gourmets.

Authentic specialties such as liver dishes, iskembe çorbasi (tripe soup), damar tuzlama or kokoreç can be ordered in various tourist restaurants that are open late into the night.


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