:max_bytes(150000):strip_icc():format(jpeg)/Turkish-Delight-FT-RECIPE1123-fd942914e910419cad2d6200fa002d30.jpg)
Turkish cuisine is a reflection of the country’s unique position at the crossroads of East and West. Its largest city — Istanbul — straddles the European and Asian continents; as such, Turkish cooking blends influences from the Balkans, Middle East, Mediterranean, and Central Asia, shaped by centuries of cultural exchange and regional diversity. This collection captures that spirit, featuring dishes beloved across borders, like stuffed grape leaves and baklava, alongside Turkish specialties such as çilbir and pide, plus the country’s famous kebabs. Bring the richness of Turkish tradition straight to your kitchen, one recipe at a time.
Love any of these recipes? Tap “Save” to add them to MyRecipes, your new, free recipe box for Food & Wine.
Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves)
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Chef Musa Dağdeviren shares the recipe for these tender vegetarian stuffed grape leaves from the Turkish region of Mugla in The Turkish Cookbook. The tangy brightness of the brined grape leaves is mellowed by a rice filling seasoned with fresh parsley, dill, and plenty of cooked onions.
Asparagus Pide
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Chef Loryn Nalic of Balkan Treat Box in St. Louis fills these fluffy, lightly charred flatbreads with a blended cheese spread and tender Aleppo pepper-spiced asparagus. Once they come out of the oven, the pides get a dollop each of smoky ajvar and tangy cream, plus a shower of fresh herbs.
Çilbir (Turkish Eggs)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Zaytinya by José Andrés serves a terrific contemporary çilbir, and you can make a delicious version at home with this simplified recipe. Here, the eggs are prepared sunny-side-up instead of poached and then plated with dollops of harissa chili crisp rather than paprika butter. Pieces of toasted pita and a tangy Greek yogurt sauce round out the dish.
Lokum (Turkish Delight)
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Lokum, known as Turkish Delight in the U.S., is a jelled, chewy candy traditionally made from a sugar syrup mixed with starch and often dotted with chopped nuts or dates. This version from the Food & Wine Test Kitchen has a citrusy, floral flavor from rosewater, lemon juice, and orange blossom water. Plan for 12 hours of cooling time.
Havuç Tarator (Turkish-Style Carrot Salad with Yogurt)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
For this effortless Turkish salad, grated carrots are briefly softened on the stovetop in a bit of olive oil, then mixed with garlic and yogurt. A garnish of fresh parsley and chopped walnuts provides color and crunch.
Yayla Çorbası (Turkish Yogurt Soup) with Velibah
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Yogurt is a staple ingredient in Turkish cuisine; here, a whole quart of it is combined with chicken broth, barley, chickpeas, and mint to make a simple, stick-to-your-ribs soup. Pair each bowl with buttery-crisp velibah stuffed with feta and potato for a well-rounded lunch or light dinner.
Shawarma-Style Chicken and Mushroom Kebabs
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck
“Shawarma” comes from the Turkish word çevirme, meaning “turning,” a nod to the vertical rotisserie style of cooking. For the home cook, these juicy kebabs mimic the flavor of shawarma by starting over high heat and finishing over low heat, ensuring a crisp exterior and a flavorful interior.
Kete Bread Rolls
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Buttery, flaky Turkish kete can be sweet or savory — this version brims with crushed walnuts and a touch of fresh thyme. Rolled into spirals for multilayered texture, these bread rolls are best enjoyed warm from the oven for maximum crunch.
Charred Eggplant with Burrata and Pomegranate-Walnut Relish
Inspired by her travels in Turkey, Hetty McKinnon’s vegetarian delight pairs velvety eggplant with creamy burrata and an unexpected relish made from walnuts, cilantro, and pomegranate. “Toasting the walnuts brings out their full nutty, slightly bitter character and plays well against the bright pomegranate seeds, which provide fresh bursts of juice and sweetness,” she writes.
Chocolate-Hazelnut Baklava
Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Hazelnuts, chocolate, cinnamon, and honey make this rich and sweet baklava from Oleana Restaurant in Cambridge, Massachusetts, stand out.
Baba Ganoush
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Known as abagannuc or babagannuş in Turkey, this two-hour take on the silky, smoky eggplant dip develops flavor as it chills, so it’s a perfect make-ahead option. Enjoy it with bread or crudités.
Red Lentil Köfte with Tomato-Cucumber Salad
Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
Ana Sortun pan-fries patties of lentils, bulgur, vegetables, and spices to serve alongside a simply dressed salad; round out the plate with your favorite flatbread and a selection of Turkish meze such as hummus, baba ganoush, or dolmas.
Muhammara (Roasted Red Pepper and Walnut Dip)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Once you try this smooth, deeply flavorful dip, you’ll wonder where it’s been all your life. A blend of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy bell peppers, and spicy pepper paste brings just a touch of heat.
Saffron, Pistachio, and Rose Petal Helva
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster
Often enjoyed for holidays or special occasions, this creamy cardamom- and saffron-infused Turkish semolina pudding is dotted with butter-toasted pistachios and strewn with rose petals.
Knafeh (Shredded Phyllo-and-Cheese Pie)
Called künefe in Turkey, this sweet, cheese-filled dessert, encased in shredded phyllo pastry (kataifi) and soaked in a fragrant syrup laced with rose and orange blossom, is popular throughout the Middle East.
Safran Şerbeti (Saffron Cordial)
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
This traditional Turkish cordial dates to the Ottoman times and gets its sunshine-yellow hue from saffron threads. Floral, citrusy, and sweet, it’s a refreshing drink composed of granulated sugar, saffron, water, ground ginger, lemon, and honey. Serve chilled with lemon slices on its own or over ice.
Lahmacun (Turkish Ground Lamb Pizzas)
Michael Turek
Lahmacun, often called Turkish “pizza,” features a whole-wheat crust topped with a spiced ground lamb mixture. Semsa Denizsel, chef-owner of Istanbul’s Kantin Dükkan, enhances her version with sweet sun-dried tomatoes and a touch of spicy red pepper. For a heartier meal, she recommends adding a runny egg on top.
Manti with Tomato Butter and Yogurt
Christina Holmes
Tiny manti, a type of dumpling, are filled with seasoned beef then boiled and dressed with a smoky tomato-butter sauce. It’s all topped with garlicky yogurt for a comforting and flavorful finish.
Turkish Shish Kebabs with Garlicky Tahini
William Meppem
Steven Raichlen combines the Turkish tradition of grilling meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. He serves them with a creamy, garlicky tahini sauce for grilled lamb.
Ezme
Ezme is a vibrant Turkish condiment made from finely chopped tomatoes, onion, and parsley dressed in lemon, pomegranate molasses, and Aleppo pepper, adding a fresh, tangy kick at every bite.
Sigara Börek (Turkish Cheese Cigars)
Quentin Bacon
This recipe for Turkish börek is from Egyptian cookbook author Claudia Roden via her daughter Nadia Roden. Filled with feta and herbs, these crisp and ever-popular rolls of phyllo are eaten for breakfast, dinner, or a snack.
Turkish Chopped Salad
Frances Janisch
Chef Musa Dağdeviren’s version of a classic chopped salad from the south-central Turkish city of Gaziantep is all brightness and bite, thanks to juicy tomatoes, crisp cucumbers, fresh herbs, and a drizzle of tangy pomegranate molasses.
Zucchini Musakka with Chickpeas and Spiced Lamb
Frances Janisch
Musa Dağdeviren reimagines the classic Turkish dish from Kilis in this zucchini musakka that layers tender lamb, chickpeas, and zucchini soaked in saltwater to stay crisp. Aromatic spices and fresh herbs finish this warm, rustic meal that’s perfect served at room temperature.
Eggplant Börek
Petrina Tinslay
Meltem Conant’s recipe for Turkish börek layers sautéed eggplant, peppers, and tomatoes between buttery sheets of phyllo for a savory, satisfying vegetarian bake. Serve warm with a fruity, low-tannin red like Gamay.
Green Lentil Hummus
Marie Hennechart
Istanbul chef Mehmet Gürs puts his own spin on this beloved dip by swapping in earthy green lentils for chickpeas, while keeping classic tahini for its nutty richness. He often seasons his hummus with warm spices such as cinnamon; here he uses cumin.
Jodie Kautzmann
2025-09-25 13:27:00