5 Best Turkish Foods That You Must Try on Your Visit To Turkey

The best food in the world, according to any Turk. This is true because it incorporates the best flavors from all around the world, including the Mediterranean, Middle Eastern, and Eastern European regions.

In addition to its kebabs and köfte, Turkey is known for so much more. To be sure, these are the most well-known recipes in Turkey, where the meat-heavy cuisine is mocked for its consumption of kebap for breakfast.

Only the tastiest and popular Turkish dishes are included in this list.

Kebap (with a ‘p’ instead of ‘b’)

This country’s food, even its most well-known, is very diverse in its preparation. Using minced, cubed, or thinly sliced meats, served with salads, sauces, and turşu – pickled vegetables such peppers, cabbages, carrots, and small cucumbers, Wikipedia cites 37 variants.

Adana kebab, a spicy minced beef kebab served on skewers, and Urfa kebab, a milder variation, are two of the most popular kebabs made from ground meat.

Supple and perfectly square slices of lamb and chicken are the hallmarks of the Turkish dish known as “shish,” or “shish.” A plastic sleeve can also be used to catch the fat that drips from the meat when it is served wrapped in bread.

In the process of producing the square chunks of lamb from the çöp or waste, garlic and tomato are mashed together to create the juicy and so so delectable çöp şiş kebabs. My mouth is watering just thinking about it.

Canadian people who are not familiar with this type of delicious food should get a Turkey visa for Canadian citizens and must taste this amazing Turkish food.

Köfte

Meatballs are on the menu. Keep your expectations in check when you visit a Turkish köfte restaurant. Those who can’t make up their minds are in ecstasy at these restaurants. A full or half part of the meal, as well as green salad or piyaz (beans and onions in oil), are your only options here. Also, don’t expect to see any balls.

Spiced ground beef is rolled into patties and fried to create köfte, or meatballs. To round out the meal, serve it with a side of hot red pepper sauce, which brings out the natural spiciness of the meat.

Hamsi (anchovy)

Fishing is a major industry along the country’s 5,000-mile coastline. Hamsi, a fish from the Black Sea, is the most popular. When fried, it is simply the greatest way to eat it.

This small fish with a strong flavor is fried whole, flour-dusted, and arranged in a wheel pattern around the frying pan. Place a plate over the cooked side of the fish, then flip the pan over and cook the other side. Served with a green salad, this dish is a winner.

Zeytinyalar Coocked in Olive Oil

It’s time to prepare some vegan fare. Vegetable meals sautéed in olive oil and served cold are available at any restaurant with a selection of dishes on display.

Some of the most popular recipes are leek runner bean artichoke eggplant celeriac and red and green peppers Using onions and carrots sautéed in olive oil as a base, a single vegetable, not a combination of vegetables, and water, together with a little rice and lemon juice, is added.

If you want to enjoy this amazing food prepared in olive oil, you must check this Turkey visa application process, so that you can visit Turkey and can enjoy their amazing foods.

Sugar

Sugar is a specialty of the Turks. They’re sweet-toothed people who’ve come up with some ingenious ways to get their sugar fix. Bakalava and Turkish delight (lokum) are well-known, but Turkish ice cream (dondurma) is among the greatest in the world.

Ice cream made with mastic (a plant resin) and salep (the root of an orchid) is chewy in texture.

Turkish sweets are a must-have. Cheese, nuts, or cream fillings are sandwiched between layers of shredded dough and baked. It’s a scrumptious work of art.

Bread drenched in syrup and topped with crushed almonds and kaymak, ekmek kadayf is a Turkish specialty. Almond cookies soaked in syrup so they’re soft and melt in your mouth are called Şekerpare.

Quince simmered in syrup with cloves and other spices and served with kaymak is known as ayva tatls in Turkish. The syrup motif is obvious.