What I Ate in Istanbul: 20 Must-Try Turkish Dishes You’ve Probably Never Heard Of

A food-obsessed guide to the boldest, freshest, most underrated dishes in Türkiye (no tourist traps included)

Turkish cuisine doesn’t get the same global spotlight as Italian or Japanese. But it should.

It’s one of the world’s oldest and most diverse culinary traditions; born at the crossroads of Europe, Asia, and the Middle East. You’ll find echoes of Persian stews, Central Asian spice, Mediterranean freshness, and Balkan comfort… all layered with a food culture that values generosity over elegance, abundance over minimalism.

It’s not just about feeding you. It’s about feeding you well, and making sure you leave the table full, happy, and probably carrying leftovers.

I didn’t really get it until I landed in Istanbul.

Before my first trip, I didn’t know much about Turkish food.

Baklava? Sure.
Kebab? Yes, the kind they throw at you in the UK: meat + some tired lettuce + too much chili sauce... all drowning inside a soggy, sad wrap. I never liked it.

Then on the first morning, I tried a Simit.
The Turkish sesame bagel thing- crisp on the outside, warm and soft inside.
Sold by a guy on a cart for less than 1 Euro.

I was hooked.
Suddenly I had this curiosity to taste more. To see what else I’d missed.
That became my unofficial mission for the next 10 days.

Spoiler: There’s a lot more.

Turkish cuisine is not pretentious. It’s not delicate.
It’s generous. Honest. Bold.

And if you’re smart… you’ll skip the hotel buffet and follow the smell of charcoal smoke and bubbling butter instead.

The Real Taste of Türkiye: 20 Dishes You’ll Regret Missing

I’m not even exaggerating. Every single one of these is worth the calories!

1. Adana Kebab

This is the OJ. The kebab that all other kebabs wish they could be.
Spicy minced lamb, skewered and grilled over open flames. Served with flatbread, grilled peppers, onions, and sumac.
It’s bold and full of attitude.

I’ve tried it in Turkish restaurants abroad more times than I can count… but it’s never tasted like the real thing back in Türkiye.

2. Iskender Kebab

The other kebab. Thin slices of döner on pide bread, swimming in tomato sauce, yogurt, and a drizzle of sizzling hot butter. You’ll need a nap after.

3. Pide

Oval-shaped Turkish pizza. Toppings vary (I always go for the cheese only or the ground meat and cheese but you can also have it with eggs, veggies, turkish sausage or pastrami).

4. Menemen

Scrambled eggs with tomatoes, green peppers, olive oil. Best eaten straight from the pan, with fresh bread.

5. Manti

Tiny dumplings filled with minced meat, topped with garlicky yogurt and chili butter. It takes time to eat them. But they’re worth every second.

6. Karnıyarık

Aubergine/ Eggplant stuffed with minced meat, tomato, parsley. Melts in your mouth.

7. İmam Bayıldı

Translates to “the imam fainted” (probably from joy or garlic overload). It’s a vegetarian dish; aubergine/ eggplant braised in olive oil with onions, garlic, and tomato. Absolutely gorgeous.

8. Gözleme

Think of it like a Turkish crepe meets a grilled flatbread. Thin dough rolled out by hand, filled with spinach and cheese (or potatoes, or minced meat), then cooked on a hot griddle until crispy and golden. It’s usually made by older women in village-style setups—even at city markets and always feels like a hug in food form.

9. Testi Kebabı (Claypot Stew)

Meat and veggies slow-cooked in a sealed clay pot. The waiter cracks it open with a hammer. It’s quite a show. And it tastes incredible.

10. Lahmacun

Ultra-thin crispy dough topped with spicy minced lamb. Add lemon, parsley, onions, roll it up like a taco. Eat three.

11. Dolma

Stuffed vine leaves, peppers, zucchini or eggplant. Some with meat. Some with rice and pine nuts. Always with olive oil and lemon.

12. Sarma

Like dolma, but usually rolled grape leaves. A staple at every family table.

13. Börek

Layers of flaky dough filled with cheese, minced meat, or spinach. Eat it for breakfast. Or anytime, really.

14. Kuru Fasulye

White beans stewed in tomato sauce with a lot of olive oil, garlic and cumin. The only way I eat beans now.

15. Balık Ekmek

Grilled fish sandwich. Sold by boats near the Galata Bridge. No frills. Just fresh bread, mackerel, onions, lettuce, lemon. Heaven in a sandwich.

16. Kokoreç

Ok, I’ll confess—I didn’t eat this one. Grilled, spiced lamb intestines, chopped up and stuffed into bread. It smelled incredible… but I just didn’t have the guts (pun intended). Apparently, it’s legendary as a hangover cure.

17. Simit

That sesame-crusted circular bread. Crispy outside, soft inside. Sold by street vendors everywhere. Some people smear it with Nutella. I stick to the original.

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18. Midye Dolma

Stuffed mussels with rice, herbs, pine nuts. Usually eaten on the street. Locals down 10 like it’s nothing. Add lemon. Trust the system.

19. Künefe

Dessert with drama. Shredded pastry, melty cheese, sugar syrup (from the tap) and pistachios. Served hot. It’ll probably put you in a sugar coma but honestly? There are worse ways to go.

20. Baklava

Yes, you’ve heard of it. But in Türkiye, it’s fresher, flakier, less sweet. Try pistachio or walnut versions from a real baklava shop.

What to Order If You Want to Impress a Local

So you’re out with Turkish friends or a love interest, trying not to look like a clueless tourist.
Menus are long. Everything looks good.
And you don’t want to accidentally order something weird... or worse, boring.

P.S. If you're planning a trip to Türkiye and want to avoid unintentional faux pas, I wrote a guide on how to travel mindfully and respectfully. Check it out here 👇

Mindful Travel: Navigating Turkey’s Cultural Sensitivities

Here’s how to win their respect and maybe get invited to someone’s village for the weekend.

Start with Meze

This is how every good meal begins in Türkiye. Think of it like a parade of small plates meant to be shared with drinks. Order a few cold mezes to put in the centre and let everyone dig in.

Go for the following:

• Beyaz peynir (white cheese) – Like feta, but creamier and saltier.

• Acılı ezme – A spicy tomato and pepper mash with a nice slow burn.

• Haydari – Yogurt mixed with garlic and herbs. Thick, tangy, impossible to stop eating.

• Patlıcan salatası – Eggplant salad, comes sometimes smoky, sometimes chunky.

  

Locals will be watching what you pick. Skip the fries and be generous with the bread dipping.

Order Rakı

Be careful with this one and only order it if your host/friend is known to drink alcohol. Raki is the national drink. It’s anise-flavoured, like ouzo or pastis, and turns cloudy when mixed with water.

You don’t shoot it. You sip it slowly, between bites.
You don’t drink it alone. It’s a social ritual, usually with seafood or meze.

Rules:

• Mix it with water and ice (in that order, if you want to avoid judgment).

• Clink glasses and say “Şerefe!”—which means “to honour.”

• Never pour for yourself if someone else’s glass is empty. That’s rakı etiquette.
  

You don’t have to love it. But drink it with confidence, and you’ll get a nod of approval.

Let the Waiter Pick the Fish

Fresh fish is a big deal. Especially along the coast and the Bosphorus.
Don’t overthink it. Ask what’s fresh that day and let the kitchen decide.

Order a salad and some meze on the side. Maybe potatoes. That’s it. Clean, classic, local.

Finish with Tea or Turkish Coffee

This isn’t optional—it’s tradition.
Even if you're full. Even if you "don’t do caffeine at night." You do it.

Tea (çay) is served strong and black, in a tulip-shaped glass. Locals drink it like water. You’ll see them have six a day, easy.

Turkish coffee (Türk kahvesi) is thicker, richer, and comes with foam on top and grounds at the bottom. Don’t stir it. Sip slowly. Let the grit settle…if you can. I couldn’t.

Pro tip: if someone offers to read your fortune from the coffee grounds, say yes. Even if you don’t believe in it. It’s part of the fun.

Still hungry? Go for kokoreç, the famous grilled lamb intestines sandwich. Eat it late at night with a soda or Ayran (salty yoghurt drink which I absolutely love).

Just don’t flinch. Locals will respect you for trying. Even if you only manage two bites.

Final Thoughts

Turkish food isn’t about being fancy.
It’s not “Instagrammable” first, it’s functional, fulfilling and unforgettable.

And the best part?
You don’t need a reservation or a guidebook. Just your taste buds and maybe a nap after every meal.

Planning a trip to Istanbul?

I created a full downloadable guide with all my favourite restaurants, cafés, dessert spots, and food tips by neighbourhood, price and vibe.
You’ll also get a Google Map with pins, a dessert crawl trail, and a 24-hour foodie itinerary for layovers.

→ Grab it here for only $7

Trust me, I wish I had this before I went.