Hidden Gems of Turkish Cuisine: 10 Dishes You Probably Don’t Know (But Should Absolutely Try)
When you think of Turkish food, what comes to mind? For most, it’s the world-famous döner kebab, succulent shish kebabs, or the sweet, sticky delight of baklava. While these are undeniably delicious staples, they represent just the opening chapter of Turkey’s vast and diverse culinary story.
Turkish cuisine is a rich tapestry woven from the threads of Central Asian, Middle Eastern, and Mediterranean culinary traditions, shaped by centuries of history and the unique produce of its seven distinct regions. To truly experience Turkey is to venture beyond the familiar and taste the dishes that locals cherish—the complex, comforting, and often surprising meals served at family gatherings and humble eateries.
Forget the tourist trail for a moment. Let’s dive into the heart of authentic Turkish cooking and uncover 10 hidden gems that will give you a true taste of this incredible country. 🇹🇷
1. Hünkar Beğendi (Sultan’s Delight)
What it is: A dish truly fit for royalty, Hünkar Beğendi consists of a rich, slow-cooked lamb stew served over a bed of creamy, smoky, roasted eggplant purée. The name literally translates to “The Sultan Liked It,” and its origin is a tale of imperial kitchens and culinary innovation. Legend has it the dish was created in the 19th century for Empress Eugénie of France during her visit to Sultan Abdülaziz. The palace chefs, inspired by the French béchamel sauce, combined it with a local favorite—charred eggplant—and served it with the Sultan’s favorite stew. He, of course, loved it.
Why you should try it: The combination of textures and flavors is sublime. The tender, fall-apart lamb in a savory tomato-based sauce perfectly complements the silky, smoky, and slightly cheesy eggplant purée. It’s a historic taste of the Ottoman palace kitchens that has survived to this day.
2. Testi Kebab (Pottery Kebab)
What it is: More than just a meal, Testi Kebab is a culinary experience. Originating from the Cappadocia region, this dish involves slow-cooking meat (usually lamb or beef) with vegetables like tomatoes, onions, peppers, and garlic inside a sealed clay pot, or testi. The pot is sealed with dough and cooked for hours in an oven or over an open flame, allowing the ingredients to steam in their own juices.
Why you should try it: The magic happens at the table. The sealed pot is brought out, often still flaming, and cracked open right before your eyes, releasing a cloud of aromatic steam. The result is incredibly tender meat and a rich, deeply flavorful stew that’s perfect for scooping up with warm lavash bread. It’s dinner and a show all in one.
3. Perde Pilavı (Veiled Pilaf)
What it is: This stunning dish from the Siirt region in Eastern Anatolia is a savory “cake” with a story. A rich pilaf made with rice, chicken, currants, and almonds is encased in a thin, buttery layer of dough and baked until golden. Traditionally served at weddings, each ingredient is symbolic: the dough represents the home, the rice signifies fertility, and the currants symbolize future children.
Why you should try it: The presentation is spectacular, but the taste is even better. When you slice into the crisp doughy crust, you reveal the fragrant, flavorful rice and tender chicken inside. It’s a beautiful, symbolic dish that represents the importance of family and hospitality in Turkish culture.
4. Su Böreği (Water Börek)
What it is: Forget everything you know about flaky pastries. Su Böreği, or “water börek,” has a unique, tender texture that’s more like lasagna than a typical pastry. Thin sheets of dough are handmade, boiled in water like pasta, and then layered with a generous filling of creamy white cheese (like feta) and fresh parsley. The layers are brushed with butter and baked until the top is golden and crisp.
Why you should try it: The contrast between the soft, noodle-like inner layers and the crispy, buttery top is incredibly satisfying. It’s a comforting and hearty dish often served for breakfast but delicious any time of day. It’s a true labor of love and a testament to the skill of Turkish home cooks.
5. Mıhlama / Kuymak (Cheesy Cornmeal Fondue)
What it is: Hailing from the Black Sea region, particularly Trabzon and Rize, this dish is the ultimate Turkish comfort food. Often served for breakfast, Mıhlama (or Kuymak, depending on the exact location and ingredients) is a glorious, bubbling mixture of cornmeal, butter, and a special local stringy cheese like kolotor çeçil. It’s cooked in a traditional copper pan until the cheese is perfectly melted and stringy, with a layer of rich butter rising to the surface.
Why you should try it: It’s essentially a Turkish fondue. You scoop up the gooey, cheesy deliciousness with chunks of fresh bread. The main difference between the two names often comes down to the star ingredient: in Rize’s mıhlama, cheese is the hero, while in Trabzon’s kuymak, the focus is more on the cornmeal. Either way, it’s an unforgettably rich and savory experience.
6. Kayseri Yağlaması (Layered Flatbread with Mince)
What it is: Think of this as a Turkish lasagna, but with soft, thin flatbreads instead of pasta. A specialty of Kayseri in Central Anatolia, this dish features layers of flatbread (şebit) stacked with a savory filling of minced beef or lamb, tomatoes, onions, and spices in between each layer. The stack is then cut into pizza-like wedges and served with a generous dollop of garlic yogurt on the side.
Why you should try it: The flatbreads soak up the juicy, flavorful meat sauce, creating a wonderfully sloppy and delicious meal. The name yağlama refers to the process of “oiling” or “lubricating” the layers with the sauce. Eating it is part of the fun: you roll up a slice and dip it into the cool, tangy garlic yogurt.
7. Çiğ Köfte (Steak Tartare a la Turca)
What it is: Traditionally, Çiğ Köfte (“raw meatball”) from the Şanlıurfa region is Turkey’s answer to steak tartare. It’s made from high-quality, fatless raw minced beef or lamb that is kneaded for hours with fine bulgur, onions, pepper paste, and a potent blend of spices. The intense kneading process “cooks” the meat with the spices. However, due to food safety regulations, the version you’ll find in most shops today is a delicious vegan alternative made with bulgur, walnuts, and spices.
Why you should try it: Whether you find the traditional meat version or the modern vegan one, Çiğ Köfte is a flavor explosion. It’s spicy, savory, and slightly tangy. It’s typically served wrapped in a crisp lettuce leaf with a squeeze of lemon juice and a drizzle of pomegranate molasses.
8. Hamsili Pilav (Anchovy Pilaf)
What it is: Another gem from the Black Sea region, where anchovies (hamsi) are a way of life. Hamsili Pilav is a visually stunning dish where a savory pilaf—made with rice, onions, pine nuts, currants, and fresh herbs—is completely encased in a layer of fresh anchovy fillets and baked like a cake.
Why you should try it: Don’t be intimidated by the anchovies! When baked, they become wonderfully tender and impart a delicate, savory flavor to the fragrant rice inside, without being overly fishy. The dish is turned upside down before serving, revealing a beautiful, patterned anchovy crust. It’s a true taste of the Black Sea coast.
9. Ezogelin Çorbası (Ezo the Bride’s Soup)
What it is: This is more than just a simple lentil soup; it’s a legendary dish from Southeastern Turkey with a heartwarming story. The soup is named after Ezo, a beautiful bride from a village near Gaziantep who was known for her incredible cooking. It’s a hearty blend of red lentils, rice, bulgur, tomato paste, dried mint, and pepper flakes.
Why you should try it: Unlike standard red lentil soup, Ezogelin has a richer, more complex texture from the combination of rice and bulgur. The dried mint and pepper flakes give it a wonderfully aromatic and slightly spicy kick. It’s the ultimate comfort food and a staple in Turkish homes.
10. Antalya Piyazı (Antalya-Style Bean Salad)
What it is: While piyaz (bean salad) is common throughout Turkey, the version from the Mediterranean city of Antalya is in a league of its own. What makes it unique is its rich, creamy dressing made from tahini (sesame paste), lemon juice, vinegar, and garlic. The white beans are mixed with tomatoes and onions, then generously coated in this incredible sauce and often topped with a hard-boiled egg.
Why you should try it: The tahini dressing completely transforms a simple bean salad into a substantial, savory, and utterly delicious dish. It’s a perfect example of how Turkish cuisine takes a simple concept and elevates it with bold flavors. It’s a refreshing yet hearty meal, perfect for a warm day on the Mediterranean coast.
So, on your next trip to Turkey, dare to be adventurous. Ask for the local specialty, peek into the small lokantas (eateries), and discover the incredible flavors that lie beyond the kebab stand. Your taste buds will thank you for it!