Turkish cuisine is a symbiosis of the traditions of various peoples of the world. Over the centuries, it has been shaped by the cultures of the Middle East, Asia Minor, Central Asia, and the Mediterranean. Meat dishes are considered the most popular local cuisine, with kebab being the king. There are over a dozen different types of kebab in Turkey, with recipes varying depending on the region. 
Tourists with a sweet tooth will be delighted by the countless variety of traditional sweets—lukum, halva, baklava—for every taste and budget.
Every traveler in Turkey should try Turkish coffee or tea served in small shot glasses, simit bagels, Turkish stuffed mussels, and lahmacun, a type of pizza. 
Simit. This is a round sesame seed bagel, usually served on its own or with jelly, jam, or cheese for breakfast with tea. Simit characteristics (size, crispiness, etc.) vary by region. In Izmir, simit is known as gevrek (Turkish for "crispy"), although it is very similar to the Istanbul variety. 
Simit is often sold by street vendors, who either push it on a cart or carry it on their heads in a tray. 
Gözleme is a traditional Turkish dish in the form of a flatbread with a filling wrapped inside. Gözleme is baked in a pan called a saj. The name of the dish comes from the Turkish word göz, meaning eye. The filling can include spinach, cheese, seafood, egg, ground meat, and more. 
Lahmacun is a popular Eastern dish. Depending on national preferences, it is called Armenian, Turkish, or Arabic pizza. The base of the dish is a thin, crispy flatbread topped with ground meat (lamb, or less commonly beef), tomatoes and/or tomato sauce, bell peppers, onions, garlic, herbs, black pepper, and oregano. A properly prepared lahmacun weighs approximately 150-170 grams. 
Mutanjana is a lamb stew with dried fruits such as raisins, apricots, and prunes. This exquisite dish is prepared with honey, onions, and aromatic spices, giving the meat a sweet and spicy flavor. The name "mutanjana" alludes to the dish's tenderness and "sweet" sweetness, making it popular at holiday feasts. 
Shrimp in a pot is a popular Turkish dish known as "karadeş güveç." Juicy shrimp are simmered in a clay pot with tomatoes, peppers, garlic, and spices, giving them a rich flavor. Serve hot, often with rice or fresh bread. 
Iskander kebab is an iconic Turkish dish consisting of thinly sliced meat (usually lamb or beef) placed on a flatbread and topped with tomato sauce and melted butter. It is served with yogurt and fried vegetables, creating a harmonious blend of flavors. The dish's name derives from the city of Bursa, where it was invented in the 19th century. 
Adana kebab is a spicy Turkish dish made with minced meat (usually ground lamb) seasoned with chili pepper and spices, cooked on skewers. It is served with flatbread, fresh vegetables, and a sauce that enhances the savory flavor. The kebab's name comes from the city of Adana, renowned for its culinary tradition. 
Köfte are Turkish meatballs flavored with onions, spices, and herbs. They are fried, baked, or stewed, served with vegetables, rice, or yogurt sauce. The name "kofte" comes from the Persian word meaning "to grind," reflecting the method of preparing the minced meat. 
Turkish stuffed mussels, or "midiye dolma," is a popular street dish where mussels are stuffed with a flavorful mixture of rice, onions, raisins, and spices. They are steamed and served with lemon, enhancing the fresh, sea-like flavor. This dish is especially popular on the Turkish coast, where mussels are always abundant. 
Çiğ köfte is a traditional Turkish dish, a spicy mixture of bulgur, tomato paste, onions, and aromatic spices, hand-mixed. Originally prepared with raw meat, today a vegetarian version, served with lettuce and lemon, is popular. The name "Çiğ köfte" translates as "raw cutlets," reflecting its unique texture. 
Tantuni is a Turkish fast food dish made with meat and tomatoes. Tantuni is served primarily as a filling for lavash, but also in special pita or regular bread. Before adding the filling, the lavash or bread is pressed against it to soak up the meat juices. Herbs and onions are added to taste. 
Menemen is a popular Turkish dish consisting of eggs fried in a frying pan with tomatoes, green peppers, onions, and spices. It's often served with bread for dipping into the succulent mixture and eaten for breakfast or a light lunch. The dish's name derives from the city of Menemen, where it gained particular fame. 
Burekas is a type of savory pastry of Turkish (presumably Anatolian) origin, popular in the former Ottoman Empire and neighboring countries. It resembles a pirozhki (pie), but is usually made from puff pastry and always baked in an oven. 
Knafe is a sweet Turkish dish made from thin vermicelli or kadayif dough soaked in syrup and filled with soft cheese. It is baked until golden brown and served hot, often sprinkled with pistachios. The name "knafe" reflects its crispy texture, a favorite at holidays and family gatherings. 
Ayran is a refreshing fermented milk drink popular throughout Turkey. It is made with yogurt, water, and a pinch of salt. Ayran is an excellent thirst-quencher and is often served with meat and starchy dishes. 
Baklava is a multi-layered dessert made from paper-thin sheets of dough that are greased and layered in a rectangular baking dish or rolled into cylinders. Ground and finely chopped walnuts or pistachios are sandwiched between the layers of dough, which are then baked and soaked in a solution of sugar, lemon juice, spices, and rose water. 
Lokum is a famous Eastern sweet, known worldwide as a "Turkish delicacy." It is made from sugar, starch, and flavorings such as rose water, lemon, or pistachios. Soft and chewy, Turkish delight is often served with coffee or tea. 
Lokma are crispy balls of yeast dough, deep-fried and soaked in syrup. These sweets are served hot, sprinkled with cinnamon or sesame seeds. Lokma is often prepared for holidays and to commemorate memorable events. 
Tulumba is a popular Turkish dessert reminiscent of crispy donuts in syrup. The dough is squeezed through a pastry bagel, fried until golden brown, and topped with sweet syrup. Tulumba is especially beloved for its crispy crust and soft, rich center. 
Turkish coffee is not just a drink, but an entire ritual with a rich history. It is brewed in a cezve over low heat, often with sugar and without straining. It is served in small cups, and the grounds are traditionally used for fortune telling. 
Turkish tea is an integral part of everyday life in Turkey. It is brewed in a special two-tiered teapot, producing a strong infusion that is diluted with boiling water to taste. Tea is served in characteristic tulip-shaped glasses, without milk, but often with a lump of sugar.
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