Mercimek Çorbası is a staple in Turkish cuisine for centuries. Similar to Lebanese shawrabat adas but with different flavor. Red lentils are used, turning yellow when cooked
Börek is a savory or sweet filling wrapped in thin yufka dough. Gözleme is a flatbread made with flour, yeast, and various fillings. Katmer is a sweet börek specialty from Gaziantep. Ramazan pidesi is a traditional leavened bread consumed during Ramazan. Boyoz is a Spanish-originated pastry from İzmir
Traditional Turkish lentil soup ready in under an hour. Popular during winter and Ramadan, similar version called shorbat adas. Can be made vegan by omitting dairy garnishes
Kuymak is a communal hot cheese and cornmeal dish. Katmer is Gaziantep's flaky pastry filled with pistachios and kaymak. Börek is thin yufka pastry filled with various savory or sweet ingredients. Boyoz, brought from Spain in 15th century, is made with tahini and various fillings
Mercimek corbasi is a popular Turkish lentil soup enjoyed year-round. Made with lentils, vegetables, and common seasonings like paprika and mint. Can be served as breakfast, lunch, or light dinner
Lentil soup has been part of Middle Eastern cuisine for centuries. Story of Esau and Jacob in Old Testament mentions lentil soup. Turkish version (mercimek çorbası) is commonly served as appetiser