MUTFAK – Saveurs anatoliennes

A creamy dip made from crushed chickpeas and tahini (sesame paste). Rich and nutty flavor with a hint of garlic and lemon. Usually enjoyed with bread or vegetables.

A flavorful puree of eggplant mixed with onions and peppers. Melting texture and slightly smoky taste. Ideal as a spread or side dish.

A finely chopped tomato salad with onions, peppers, and spices. Fresh and spicy flavor. Serves as an appetite-stimulating appetizer.

A creamy paste made from fish roe (cod). Iodic flavor and foamy texture. Perfect on toast or blinis.

Rolled vine leaves stuffed with a mixture of rice and mild spices like cinnamon. Tender and flavorful texture. Eaten cold, often with a squeeze of lemon.

A thick meze based on strained yogurt, garlic, and fresh herbs. Creamy, fresh, and tangy. Excellent with grilled meats or bread.

Salad mainly composed of chopped parsley, mint, tomatoes, and fine bulgur. Very refreshing and lemony. A classic of Eastern cuisine.

Grilled eggplant pureed with garlic and lemon. Characteristic smoky flavor and silky texture. Enjoyed cold with bread.

A torpedo-shaped fried croquette, made of a bulgur shell stuffed with minced meat and nuts. Crispy on the outside, juicy on the inside. Eaten hot, often with hands.

Fried fritters made from grated zucchini, potatoes, and cheese. Soft and slightly crispy texture. Delicious with yogurt sauce.

Fried patties made from ground chickpeas and spices. Crispy and golden on the outside, tender and flavorful on the inside. A vegetarian must-have.

Thin pastry (yufka) rolled into a cigar shape and filled with cheese, then fried. Very crispy and savory. Eaten hot as an appetizer.

Savory pastry made of thin dough layers, filled with spinach and feta cheese. Flaky texture and melting filling. A Turkish cuisine classic.

A varied assortment of mezzes (appetizers) to share. Allows you to taste several cold and hot specialties. Ideal for discovering the richness of Turkish cuisine.

Oven-baked dish layering eggplant, potatoes, and minced meat in tomato sauce. Melting and comforting, similar to Greek moussaka but without thick béchamel.

Grilled meatballs, seasoned with spices and herbs. Juicy and flavorful. A very popular main course in Turkey.

Whole eggplant fried then split and stuffed with a mixture of minced meat, onions, garlic, and tomatoes. Simmered until tender. A rich and traditional dish.

Sautéed diced chicken with peppers, tomatoes, and spices. Tender and saucy. Ideal with rice or bulgur.

The vegetarian counterpart to Karniyarik. Eggplant stuffed with a confit mixture of onions, garlic, and tomatoes. Cooked in plenty of olive oil and served warm or cold. Melting and very flavorful.

White bean stew simmered in a rich tomato sauce. Turkish national dish, simple but very flavorful. Often eaten with pilaf rice.

Marinated and grilled chicken pieces on a skewer. The marinade makes the meat tender and aromatic. Served hot with accompaniments.

Shepherd's salad made of diced cucumbers, tomatoes, and onions. Seasoned with olive oil and often lemon juice or pomegranate molasses. Fresh and crunchy.

Plate including a rolled sandwich (Dürüm) filled with meatballs (Köfte), served with several accompaniments (mezzes). A complete and hearty meal.

Vegetarian version of the dürüm plate with crispy falafels in the sandwich. Served with tabbouleh, hummus, and bulgur.

Plate consisting of a grilled marinated chicken sandwich, served with an assortment of traditional Turkish accompaniments.

Rolled sandwich containing Sucuk (spicy Turkish beef sausage), served on a plate with accompaniments like hummus and tabbouleh.

Thin flatbread (dürüm) rolled around meatballs (köfte) and fresh fillings. A tasty and popular on-the-go meal.

Rolled sandwich filled with grilled marinated chicken pieces. Tender and flavorful, convenient to eat.

Rolled vegan sandwich containing falafels, salad, and sauce. Crispy and fresh.

Sandwich filled with grilled sucuk (spicy garlic sausage) and melted cheese. Intense and slightly spicy taste.

Complete lunch menu including a sandwich of your choice, a dessert, and a drink. An economical and quick option for midday.

Rich pastry made of multiple layers of phyllo dough, filled with crushed nuts and soaked in sweet syrup. Crispy, sweet, and sticky.

Thick and creamy Turkish yogurt drizzled with honey. A simple, fresh, and naturally sweet dessert.

Small cubes of gelatinous and sweet confectionery, often flavored with rose water, lemon, or mint and dusted with powdered sugar. Soft and elastic texture.

Oven-baked rice pudding, served cold and sprinkled with cinnamon. Creamy with a slightly caramelized surface.

Crumbly and dense block made from sesame paste (tahini) and sugar, sprinkled with pistachios. Sandy texture that melts in your mouth.

Turkey's most popular pilsner lager beer. Light, golden, and refreshing with a slight bitterness.

Turkish anise-flavored spirit, similar to pastis or ouzo. It turns milky when water is added. Traditionally accompanies mezzes.