Gavurdağ salad is a classic from southern Turkey, but for many of us it’s simply part of everyday home cooking. It’s a salad that appears in the middle of the table without ceremony, served alongside grilled meat, kebabs, or just good bread. What makes it special is the balance. Finely chopped tomatoes form the base, walnuts add richness, onion brings sharpness, and a simple dressing pulls everything together. It’s fresh but grounded, bold without being heavy. The key is cutt

For Hünkar Beğendi, the name already sets expectations. It means “the sultan liked it,” and refers to a much-loved Turkish comfort food that pairs a rich meat stew with a silky, smoky eggplant purée. The dish comes from the Ottoman palace kitchens, where eggplant was used with confidence and care, and where simple ingredients were turned into something elegant and deeply satisfying. Even today, it remains one of the most recognizable examples of classic Ottoman cuisine. In my

Whenever I sit down at a nice kebab restaurant in Istanbul, Ali Nazik is the dish I always order. The smoky roasted eggplant blended with garlicky yogurt makes the creamiest base, and the tender meat on top with a drizzle of butter turns it into something truly special. It is rich yet light, and to me it captures the heart of Turkish food: simple ingredients layered into deep, comforting flavors. Ingredients For the garlic yogurt eggplant base: 2 medium eggplants 300 g strain

This is one of the most nostalgic dishes from my childhood. Domatesli pilav is as classic as it gets in a Turkish kitchen. It’s the kind of food that reminds you of home. I remember the kitchen filled with the smell of warm tomatoes and rice slowly steaming under the lid. There was always a light crispy and golden crust at the bottom of the pot and we’d all hope our spoon would catch a piece. Ingredients 1½ cups white rice (preferably Baldo or another Turkish-style long grai

A pan of menemen feels like the perfect start to a slow morning. The sizzle of onions, the sweet aroma of ripe tomatoes and peppers, and the gentle folding of creamy eggs make it a dish that brings comfort with every bite. In Turkey, menemen is a breakfast staple, but I often make it for lunch or a light dinner too. It’s quick, made with simple ingredients, and just as satisfying. Sometimes I crumble in a little feta or sprinkle kaşar cheese on top for extra richness, but eve

In Turkish homes, this dish is a staple — served alongside everything from roasted chicken to vegetable stews, or even enjoyed on its own with a dollop of yogurt. Bulgur, made from cracked wheat, is rich in fiber and nutrients, making it a wholesome alternative to rice. What I love most about this pilaf is its simplicity: a handful of pantry ingredients, one pot, and less than 20 minutes later, you have a side that tastes like home. Ingredients 1 cup bulgur wheat 2 tbsp olive

Kuru fasulye is what I make when I want dinner to taste like home. Tender beef, soft white beans and a tomato sauce that slowly deepens...

When velvety beğendi meets sizzling köfte, you’re tasting a signature of Turkish cuisine. Beğendi—smoky roasted eggplant whisked into a...

“Tavuklu pilav” (Turkish chicken & rice) is a real comfort food in Turkish homes — and street food too. It’s one of those dishes that...

There are certain dishes that instantly take you back in time. For me, kısır will always be tied to the golden glow of altın günü—those lively Turkish afternoon gatherings where women came together to share food, laughter, and, in the past, tiny pieces of gold as gifts. Nowadays, the gold may have disappeared (thanks, economy), but kısır remains a shining centerpiece of the table. Growing up, I’d often tag along with my mom to these get-togethers. The living room would be fil

One delightful dish that has warmed the hearts of countless families in Turkey is Yayla Çorbası. This creamy and cozy yogurt soup is a...

This soup has always been a staple in my kitchen. Green lentils simmer with onions, garlic, and tomatoes until tender, then I add erişte ...

Kadınbudu Köfte is one of those classic Turkish dishes that quietly holds its place in everyday home cooking. It’s not flashy, but it’s deeply familiar. Made with a mix of cooked and raw ground beef, plus a small amount of rice, these patties are soft on the inside, crisp on the outside, and incredibly satisfying. This is the kind of recipe that’s often prepared ahead of time, shaped calmly at the kitchen counter, and fried just before serving. It works equally well for a si

Crispy on the outside and soft on the inside, Mücver is a delightful Turkish zucchini fritter. Quick and easy to make, these fritters are packed with fresh herbs and feta. They make a great appetizer, side dish, or a light meal when served with yogurt. With a preparation time of just 30 minutes, they're the perfect addition to any table. Ingredients 2 medium zucchinis, grated 1 teaspoon salt (to draw out moisture) 2 eggs 3 tablespoons all-purpose flour 125g feta cheese, crumb

Piyaz is one of those salads that shows up quietly on the table and somehow works with everything. It’s simple, built around white beans, but never boring. A good olive oil, lemon, sumac, and a handful of fresh herbs are really all it needs. I usually make it as a side for grilled meat or fish, but it also holds its own as a light lunch. It’s filling without being heavy, fresh without trying too hard, and easy to pull together with pantry ingredients. Ingredients 2 cups white

Mercimek köftesi is a staple on Turkish mezze tables and one of the most popular vegan dishes in Turkish home cooking. Made with red lentils, fine bulgur, herbs, and warm spices, these soft lentil patties are filling, flavorful, and completely plant-based. They’re shaped by hand, served cold, and almost always eaten wrapped in crisp lettuce with a squeeze of lemon. No frying, no baking, and no last-minute cooking. That’s part of the appeal. Mercimek köftesi works just as well

Ezogelin soup is one of those bowls I never skip when I see it on a lokanta menu in Turkey. It’s familiar in the best way, filling, warming, and quietly comforting. The kind of soup you order without thinking, because you already know it will be good. Made with red lentils, a little rice and bulgur, tomato paste, and dried mint, it’s simple but layered. Nothing flashy, just ingredients that work well together. At home, it’s one of the most satisfying soups to make, mostly han

Red Lentil Soup (Mercimek çorbası) is one of those soups that shows up again and again in Turkish kitchens, especially on colder days. It’s simple, filling, and made with ingredients that are usually already in the pantry. Onion, lentils, a couple of vegetables, and time. What makes it special is how it’s finished. A little butter warmed with paprika and dried mint, spooned over the top just before serving. And if there’s leftover bread on the counter, turning it into quick c

Karnıyarık is one of those classic Turkish home-cooking dishes that always feels like a proper meal. Soft eggplants, a simple minced meat filling, and a light tomato sauce that keeps everything juicy in the oven. It’s familiar, comforting, and very doable at home, even if you don’t make Turkish food often. The eggplants are peeled in stripes, softened, then filled generously. The filling is straightforward: onion, garlic, ground meat, and tomato. Nothing complicated, just the

Ciğer tava is one of those dishes that doesn’t need much explaining if you grew up with Turkish food. Thinly sliced liver, lightly floured, fried quickly, and served hot. Crisp on the outside, tender inside. Nothing complicated, nothing hidden. This is the kind of food you eat standing up at a small table, with onion salad on the side and maybe a piece of bread to soak up what’s left on the plate. It’s bold, direct, and best eaten right away. Ingredients 500 g of fresh beef o