Turkish cuisine, with its thousands of years of history, holds an important place among world cuisines due to its diversity and richness. However, some dishes have not received the attention they deserve. In this article, we will explore some lesser-known but amazing Turkish dishes.
Keşkek: A Wedding Staple
Origin: One of Anatolia’s deep-rooted traditions, keşkek is usually prepared for weddings, holidays, and special occasions.
Ingredients: Wheat, chicken or red meat, butter, salt, black pepper.
Recipe: Wheat is soaked overnight, meat is boiled and shredded, cooked together, and served with butter.
Where to Eat? In cities like Amasya, Tokat, and Kastamonu.
Saç Kavurma: The Tastiest Meat Dish
Origin: A popular dish found in almost every region of Turkey, especially in Eastern Anatolia and the Aegean.
Ingredients: Beef or lamb, peppers, tomatoes, onions, butter or tail fat, salt, spices.
Recipe: Meat is cooked over low heat until tender, vegetables are added, and it is seasoned with spices.
Where to Eat? In cities like Erzurum, Afyon, and Konya.
Şırdan: Adana’s Must-Try Delicacy
Origin: A traditional dish from Adana, usually consumed at night.
Ingredients: Lamb stomach, rice, spices (black pepper, cumin, red pepper flakes), lemon.
Recipe: Cleaned lamb stomach is stuffed with rice, seasoned with spices, and cooked for a long time.
Where to Eat? On the streets of Adana.
Kapuska: A Winter Staple
Origin: A dish from the Ottoman era, widely prepared in Thrace.
Ingredients: Cabbage, minced or cubed meat, onion, tomato paste, spices.
Recipe: Cabbage and meat are cooked together and seasoned with spices.
Where to Eat? In the Thrace region.
Bici Bici: A Refreshing Summer Dessert
Origin: A popular summer dessert from Adana.
Ingredients: Starch-based jelly, powdered sugar, rose water, ice.
Recipe: Jelly is prepared, cooled, sliced, and topped with powdered sugar, rose water, and ice.
Where to Eat? Among Adana’s famous street foods.