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Every city in Türkiye is a culinary treasure trove with its unique flavors. In Istanbul, enjoy fish sandwiches at Eminonu, kumpir (loaded baked potatoes) in Ortakoy, and islak hamburger (wet burger) in Taksim and Kadikoy; in Ankara, savor Ankara Doner in Kizilay and Ulus, Beypazari Kurusu in Beypazari, and Etli Ekmek in Polatli; in Izmir, try Boyoz in Kemeralti, Kumru in Alsancak, and fried mussels along the Kordon; in Bursa, try Iskender Kebap in Kebapcilar Carsisi, Kemalpasa desserts, and Cantik in Nilufer; in Antalya, its stuffed zucchini flowers in Kaleici, piyaz along Lara and Konyaalti, and fresh seafood. In this gallery, discover where to taste these iconic dishes and how to make them at home with simple recipes and expert tips.
Istanbul
Istanbul is Türkiye's largest city and a cultural crossroads between Europe and Asia. Known for its historic sites, bustling bazaars, and vibrant street life, the city also offers a rich culinary scene where traditional and modern flavors meet.
Fish Sandwich (Balik Ekmek)
Best place to try: Eminonu waterfront with a view of the Bosphorus.
Homemade version: Grill fresh white fish. Place it in bread with lettuce and onion. Season with lemon juice, salt and black pepper.
Pro tip: Cook the fish quickly on high heat to keep it juicy.
Kumpir (Loaded Baked Potato)
Best place to try: Ortakoy waterfront, served with generous toppings.
Homemade version: Boil or bake potatoes, mash the inside, and mix with butter. Top with cheese, corn, olives, or other ingredients.
Pro tip: Bake the potatoes with their skins for extra flavor.
Islak hamburger (wet burger)
Best place to try: Taksim Square, especially the iconic street buffets open late at night.
Homemade version: Prepare and fry up some small beef patties and lightly toast burger buns. Make a garlicky tomato sauce, steam cook the burgers in the sauce for a few minutes until soft and juicy.
Pro tip: Wrap the burgers in foil while steaming to lock in moisture and flavor.
Ankara
Ankara is the capital of Türkiye, known for its government buildings, museums, and modern city center. Beyond politics, it has a unique culinary identity with hearty dishes that reflect central Anatolian traditions.
Ankara Doner
Best place to try: Classic doner restaurants in Kizilay and Ulus.
Homemade version: Mix minced meat with spices, cook in a vertical rotisserie style, and slice thinly.
Pro tip: Use meat with about 20% fat for juicy, tender doner.
Beypazari Kurusu
Best place to try: Bakeries in Beyparasi Bazaar.
Homemade version: Prepare dough, shape into small pieces, bake, and sprinkle with a little sugar.
Pro tip: Dry in a low-temperature oven for a long time for a crisp texture.
Turkish Meat Bread (Etli Ekmek)
Best place to try: Stone oven restaurants in Polatli or Ulus.
Homemade version: Roll out the dough, spread minced meat, onions, and spices on top, and bake.
Pro tip: Roll dough thin and avoid overcooking the meat.
Izmir
Izmir is a lively coastal city on Türkiye’s Aegean coast, famous for its relaxed seaside atmosphere, historic streets, and fresh seafood. It is also known for its distinctive street foods.
Boyoz
Best place to try: Kemeralti Bazaar in the morning, served hot.
Homemade version: Mix flour, water, and olive oil to make dough. Roll thin, fold into layers, and bake.
Pro tip: Use plenty of flour to make the layers distinct.
Kumru
Best place to try: Alsancak, made with sesame-coated bread.
Homemade version: Fill sesame bread with sausage, salami, cheese, and pickles, then warm in the oven.
Pro tip: Use fresh sesame bread and balance the fillings.
Fried Mussels (Midye Tava)
Best place to try: Kordon waterfront mussel stands.
Homemade version: Clean the mussels, coat with flour and spices, and deep-fry in hot oil.
Pro tip: Heat oil to a high temperature so mussels cook quickly without absorbing too much oil.
Bursa
Bursa is a historical city near the Sea of Marmara, famous for its Ottoman architecture, thermal baths, and as the birthplace of Iskender Kebab. It combines rich history with traditional Turkish cuisine.
Iskender Kebab
Best place to try: Kebapcilar Carsisi.
Homemade version: Cut pide into pieces, layer with doner meat, yogurt, and tomato sauce, and finish with melted butter.
Pro tip: Pour the sauce and butter just before serving to keep the bread crispy.
Kemalpasa Dessert
Best place to try: Kemalpasa town bakeries.
Homemade version: Prepare dessert dough and soak in hot syrup.
Pro tip: Pour hot syrup over the warm dessert for perfect absorption.
Cantik
Best place to try: Mudanya and Nilufer, baked in stone ovens.
Homemade version: Roll out dough, fill with minced meat and spices, and bake.
Pro tip: Roll dough thin so meat cooks without drying out.
Antalya
Antalya is a major Mediterranean resort city, known for its turquoise coastline, ancient ruins, and vibrant food culture. Fresh seafood and local specialties are highlights of the local cuisine.
Stuffed Zucchini Flowers
Best place to try: Kaleici restaurants and coastal eateries.
Homemade version: Clean zucchini flowers and fill with a mixture of rice, onions, and spices. Cook gently in olive oil.
Pro tip: Fill flowers carefully to prevent tearing during cooking.
Piyaz (Bean Salad)
Best place to try: Along Lara and Konyaalti coast.
Homemade version: Mix boiled beans with onion, parsley, vinegar, and olive oil.
Pro tip: Boil beans without overcooking, add the dressing just before serving.
Seafood
Best place to try: Antalya Harbor and coastal restaurants.
Homemade version: Marinate fresh fish, calamari, or shrimp with salt and spices, then grill.
Pro tip: Cook seafood quickly over high heat to preserve freshness.
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