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Covering over 300,000 square miles, the European destination’s rich and diverse food is largely thanks to its landscape.
Plateaus and plains of fertile soil formed by now extinct volcanoes, snow-covered mountains and fast-flowing rivers lend themselves to a rich and varied table.
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In fact, the Turks love their food so much they even write songs about it: “Domates, biber, patlican” by Anatolian rock star Baris Manco translates to “Tomatoes, pepper, eggplant.”
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Delicate and flavorful, candir are mixed, together with tahini thinned with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley and olive oil.
In the very traditional version, a soft boiled egg is roughly chopped up and mixed through just before serving.
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One of the tastiest eggplant offerings is sasuka. Here silky purple skinned cubes of green flesh are cooked with zucchinis, garlic, tomatoes and chilli – how much of the latter depending on where in Turkey it’s made.
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Just pop one of these nuggets of flavor onto a lettuce leaf, add a squeeze of lemon juice, roll it up and munch away.
In the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tomato paste, olive oil, black pepper, salt and water.
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Yaprak dolma are part of Turkish Aegean cuisine and sometimes include a pinch of cinnamon in the mix, a nod to the Rum people, Greeks born in Turkey.
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One of the best known is Inegol kofte, invented by one Mustafa Efendi. Originally from Bulgaria, he migrated to Inegol in northwest Turkey in the 19th century.
Unlike other Turkish kofte, his mix uses only ground beef or lamb and breadcrumbs, seasoned with onions.
Located in northwest Turkey, Bursa is famous for three things – silk, the ski fields of Uludag and a type of kebab called Iskender.
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First the meat is smeared with a mix of onions, salt and black pepper and left to marinate for half a day. Then it’s fed onto a long skewer and cooked horizontally over a wood fire.
Divine on its own, cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion and long thin green peppers called sivri.
Hamsi, aka European anchovy, is a staple in Turkish Black Sea kitchen. In the city of Rize, the slender fishes are prepared with rice to make Hamsili Pilav.
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Usually served at weddings, perde pilav is cooked with chicken, currants, almonds, pine nuts and butter, and seasoned with salt, oregano and pepper.
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First the clay jug is filled with beef, tomatoes, bell pepper, garlic and a knob of butter. Its opening is then sealed with a peeled slice of potato and covered in alfoil, before the jug is placed in a wood-burning oven.
Once the contents are ready, the cook must hold the alfoil covered top in one hand and a small hammer in the other to break open the meal.
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Pide are a firm favorite among Turks, with some of the tastiest originating in the Black Sea region. Here dough balls are stretched out into an elongated base and loaded with a choice of fillings.
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It’s the crust that makes pide a winner. Cooked in a wood-fired oven, the high temperature produces a crisp crunchy base ideal for all types of ingredients.
Borek, a savory pastry made from layering sheets of a fine filo-like dough called yufka, is a staple of the high plateaus of central Anatolia.
It was brought to Turkey by nomadic herders hundreds of years ago, and different varieties can be found all over the country and throughout Central and Eastern Europe.
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If a country can be said to run on its stomach, simit is the fuel that keeps Turkey going. They’re sold everywhere, by street vendors carrying baskets or pushing carts; in bakeries and cafes; at tram, train and metro stations; and even on ferries.
It’s believed simit were created in the palace kitchens of Suleyman the Magnificent in the 1500s, but no official records exist.
In October 2019, the word simit was officially recognized by the Oxford English Dictionary and the rest, as they say, is history.
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It’s a type of pastry made from lahm, meat in Arabic, and ajin, paste. The paste consists of low fat mince mixed with tomato paste, garlic and spices smeared on a thin round of pita dough and can be made spicier on request.
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Cig kofte originates from Sanliurfa, taking its name from the original recipe using raw (cig) ground beef, combined with bulgur, tomato paste, onions garlic, pepper and Turkish spices.
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Each sheet is first brushed with butter, and ground pistachios are sprinkled over every few layers. Then a honeyed syrup is poured over the contents, and the pastry is baked until golden.
Different versions have enticing names such as twisted turban, nightingale’s nest, saray or palace baklava, and are all equally irresistible. Baklava can be enjoyed plain or with a dollop of kaymak, Turkey’s answer to clotted cream.
In Kahramanmaras, home of traditional Turkish dondurma, of course. Traditional dondurma (which means freezing in Turkish) is made from milk and two special ingredients: sahlep and mastic.
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Lokum, known in English as Turkish Delight, dates back centuries. However, it wasn’t until the mid-19th century that it became a hit with the Ottoman sultans.
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Lisa Morrowis a freelance writer and sociologist living in Istanbul, Turkey. Her writing has been published in The New York Times, Guardian UK, BBC Travel, World Nomads, Fodors and Hyperallergic. She’s also the author of four books, the latest being “Longing for Istanbul: The Words I Haven’t Said Yet.”
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