159 Dishes

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Ahtapot salatasi

Octopus marinated in olive oil and lemon juice, may also contain vegetables

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Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Bakla ezmesi

Bakla ezmesi, also known as fava, is a traditional greek food that is nutrient-dense and flavorful. it is made of yellow split peas, onion, garlic, extra virgin olive oil, and lemon. it can also contain favetta, or fava bean puree. fava beans, also known as broad beans, are one of the world's oldest cultivated plants.bakla ezmesi is a meze, or mediterranean appetizer, prepared by soaking and boiling shelled, dried broad beans until they become soft and then puréeing them with olive oil. fresh dill can be added to the mix. the purée is left to set overnight, served cold, and garnished with dill and lemon slices.

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Baklalı enginar

The globe artichoke (cynara cardunculus var. scolymus), also known by the names french artichoke and green artichoke in the u.s., is a variety of a species of thistle cultivated as a food. the edible portion of the plant consists of the flower buds before the flowers come into bloom. the budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. once the buds bloom, the structure changes to a coarse, barely edible form. another variety of the same species is the cardoon, a perennial plant native to the mediterranean region. both wild forms and cultivated varieties (cultivars) exist.

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Barbunya pilaki

Borlotti beans, vegetables, carrots, garlic, tomato paste, olive oil

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Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

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Börülce salatası

Black-eyed pea salad

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Çerkes tavuğu

Circassian chicken (adyghe: jed de ships sch'etu) is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. circassian chicken is a classic circassian dish, adopted by the imperial ottoman cuisine. although it was typically served as a main course, it became popular as an appetizer, or meze. being an imperial-era dish, it can also be found in other cuisines of the eastern mediterranean. a similar walnut sauce and a chicken dish made with this sauce is known as satsivi in georgian cuisine.

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Çiğ köfte

Çiğ köfte (turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of turkish kurdistan in edessa. in aramaic and kurdish it is called ܐܰܟܺܝܢ/ acîn/ اجین. served as an appetizer or meze. it is closely related with kibbeh nayyeh from lebanese cuisine. çiğ köfte is common to kurdish cuisine and turkish cuisines, and is also found in the traditional cuisine of the urfalim jews. traditionally made with raw meat, there are vegetarian variations made with bulgur and in urfa, a local meatless version is made with scrambled eggs. in diyarbakır province locally prepared batches are sold by street vendors.

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Çoban salatası

Çoban salatası or choban salad (turkish for "shepherd's salad") is a salad originated from turkish cuisine and azerbaijani cuisine consisting of finely chopped tomatoes (preferably peeled), cucumbers, long green peppers, onion, and flat-leaf parsley. the dressing consists of lemon juice, olive oil, and salt.

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Deniz börülcesi salatası

Glasswort/samphire salad

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Erişte

Kesme or erişte is a type of egg noodle found in various turkic countries, iran and afghanistan. it is also found in turkish cuisine and is called erişte and “kesme” in modern standard turkish. the word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. the term may refer to the noodles themselves, or the prepared dish made with them. kesme is traditionally a homemade dish, and not often found at restaurants or cafés. in turkey, kesme is also known as "erişte", and eaten generally in winter. it is made from flour, egg, water, salt and milk. these ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Gözleme

Gözleme is a savory turkish stuffed turnover. the dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. it is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. the dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, turkish white cheese, lavaş, beyaz peynir, çökelek, kasseri, and kashkaval), as well as eggs, seasonal herbs, and spices.

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Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

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Kashkarikas

Oil-braised zucchini peels

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Katmer

Filo pastry made with kaymak (clotted cream), poppy paste, pistachios

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Kaymak

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

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Kısır

Kısır is a bulgur based salad found in turkish cuisine. the main ingredients are finely ground bulgur, parsley, and tomato paste. common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, olive oil and lemon juice, cucumber, cornichons and spices. it can be served with lettuce leaves. it has a reddish color due to tomato paste admixture. it is served at room temperature as either a side-dish or meze appetizer.

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Kofta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

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Kokoreç

Kokoretsi or kokoreç is a dish of the balkans and asia minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. the intestines of suckling lambs are preferred.

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Kokoretsi

Kokoretsi or kokoreç is a dish of the balkans and asia minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. the intestines of suckling lambs are preferred.

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Koliva

Koliva, also spelled, depending on the language, kollyva, kollyba or colivă, is a dish based on boiled wheat that is used liturgically in the eastern orthodox church for commemorations of the dead. in the eastern orthodox church, koliva is blessed during funerals, as well as during the memorial service (mnemosyno) that is performed at various intervals after a person's death and on special occasions, such as the saturday of souls (ψυχοσάββατο). it may also be used on the first friday of great lent, at slavas, or at mnemosyna in the christmas meal. in some countries, though not in greece, it is consumed on nonreligious occasions as well. a similar food item is widely popular in lebanon where it is known as snuniye and, more commonly, as berbara as it is prepared for saint barbara's feast day, december 4, which is celebrated with halloween-like festivities.

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Kumpir

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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Labneh

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".

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Lakerda

Lakerda is a pickled bonito dish eaten as a mezze in the balkans and middle east. lakerda made from one-year-old bonito migrating through the bosphorus is especially prized.

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Mercimek köftesi

Mercimek köftesi is a lentil based salad or meze found in turkish cuisine.

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Midye dolma

Stuffed mussels (turkish: midye dolma) or midye is a generic name for plump orange mussels that contain herbed and spiced rice. midye dolma is a popular and common street food snack in the coastal cities of turkey.

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Mısır koçanı

Corn on the cob

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Mücver

Mücver is a turkish fritter or pancake, made from grated zucchini. they are typically pan-fried in oil and their batter often includes a mixture of eggs, onion, dill, parsley, flour, and sometimes potatoes and cheese (beyaz peynir or kaşar). they are similar to jewish latkes and potato pancakes from various cultures.

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Nuts

A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. in general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. the general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and brazil nuts, are not nuts in a botanical sense. common usage of the term often refers to any hard-walled, edible kernel as a nut. nuts are an energy-dense and nutrient-rich food source.

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Patlıcan kızartma

Fried eggplant, commonly served with either a tomato- or yogurt-based sauce

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Patlıcan salatası

Many cuisines feature eggplant salads and appetizers.

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Peksimet

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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Pestil

Pestil, a turkish word meaning dried fruit pulp, is best exemplified in the english term "fruit leather." fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container. in armenian pestil is called pastel. in greek it is called pastilos. in some regions of turkey, including the southeastern city of urfa, this fruit dessert is also called bastık. a plum-based dessert from bulgaria is also called pestil. it's prepared by boiling plums with sugar and water and cooling the mixture in a solid layer. bulgarian pestil is sometimes thicker than its turkish counterpart and might be cut in small pieces instead of rolled up. pestil might be made with different types of fruit beside plums. apples, apricots, pears, peaches and melons are popular choices.

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Pilaf

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

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Pirinç

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Pirinç köftesi

Patty shaped meat croquettes

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Piyaz

Piyaz (turkish: piyaz, persian: پیاز, kurdish: pivaz, piyaz for "onion" or salad) is a kind of turkish cuisine, turkish cuisine and persian salad or meze that is made from any kind of dry beans with onion, parsley and sumac. the name of piyaz derives from old iranian word of "pidāz" for onion, later on this name was adopted for salad or mezes made with onion. in antalya province of turkey it is prepared differently from other regions with other ingredients like tahini (crushed sesame seeds). in antalya, piyaz is not considered a salad but a main dish. in southern provinces like adana, the word piyaz is used to refer to an onion and sumac salad. during the ottoman period, piyaz was also made from artichoke, pea, chickpea, broad bean and potato, which were introduced to turkey in the last quarter of the 19th century.

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Plav

Mixed rice with lentils, noodles, bulgur, dried fruits, herbs