Or, in my opinion, the best food available in Turkey. I shared some of my pide journey’s last time, so I won’t include those in this post, but I must call out again that they are one of the best street foods ever. The rest are all worthy of their own mentioning.
I will start with the featured image above, the versatile kumpir. You may think it is a topped baked potato, but it is an experience and meal of its’ own. While there are street carts preparing across different parts of town serving up this oversized king of all potatoes, we had ours at a restaurant dedicated just to kumpir. Potatoes are warmed in a large oven, then cut in half in front of you and the inside is whipped for a minute with butter to create a creamy base. You can forget ever having seen this inside of the potato as it is buried in a mountain of toppings. Many different options are available- from beans, cheese, corn, peas, smaller salads, meats, to olives, sour cream, tomatoes, and any other thing under the sun you can think of to place on top. While we had to have cheese and sour cream as on any potato, we added olives, kisir (Bulgarian salad), and a bit of onion. These ingredients added crunch, flavor and such a good mixture, I did not want to share. We only did because these potatoes are massive and were meant to be a snack but next time, I know not to. I highly recommend you go in getting your own, you’re going to want it!
Lahmacun is a popular Turkish dish consisting of a thin flatbread topped with spicy minced lamb, tomatoes, onions, and herbs. The bread is typically served rolled up with a variety of accompaniments such as lettuce, tomatoes, pickles, and a squeeze of lemon juice. Some variations also include a topping of melted cheese. Lahmacun can be served as a snack, appetizer, or main course, and is a popular street food in Turkey.
Turkish borek is a delicious and traditional pastry dish made with phyllo dough and savory fillings such as ground beef, spinach, cheese, or potatoes. It is often served as an appetizer, side dish, or main course. The dough is layered with the filling and then baked in the oven until golden and flaky. It is a popular dish in Turkey and is often served with ajran (yogurt).
Beyran soup is a classic Turkish soup with a long history. It is made with lamb or beef broth, tomato paste, peppers, garlic, onions, and spices such as paprika. It is usually served with Turkish flatbread and can be enjoyed hot or cold. The flavors are hearty and comforting, making Beyran a favorite among Turkish families. The soup is often served at special occasions such as weddings, birthdays, and religious holidays.
Iskender kebab is a Turkish dish made with diced lamb or beef, grilled on a vertical rotisserie and served in slices over hot pita bread. The meat is topped with a tomato-based sauce seasoned with garlic, butter, paprika, tomato paste and chili flakes. Delicious!
Gozleme is a Turkish flatbread dish typically filled with cheese, spinach, potatoes, and minced meat. It is made by placing the fillings inside a thin dough, folding it, and grilling it on both sides. It is a popular street food and is commonly served as a main dish. Due to its versatility, it can be served as both a savory and sweet snack.
Turkish Breakfast is a traditional breakfast meal that consists of a variety of dishes. It typically includes a selection of olives, cheeses, tomatoes, cucumbers, eggs, sausage, and breads. Additional items such as hummus, jams, and honey may also be included. This hearty breakfast is usually served with tea and is a popular choice for a weekend brunch.
Kofte is a Turkish dish consisting of spiced, minced meat shaped into balls or oblongs and stuffed with herbs and spices. It is usually served with rice or bulgur, and is a popular dish in Turkish cuisine. Kofte can be made with beef, lamb, chicken, or a combination of meats, and the mixture of spices used to season the meat can vary, but usually includes garlic, cumin, coriander, and black pepper. It is usually served with a side of yogurt, salad, and bread.
Ekmek is a classic Turkish fish sandwich made with freshly fried fish, shredded lettuce, and tomatoes served on top of a warm, crusty Turkish-style flatbread. Toppings can include a variety of sauces, including a garlic aioli, tahini, and a yogurt-based sauce. This delicious sandwich is sure to be a hit with all fish-lovers!
Moving on to Turkish simit, the ultimate street food as there is not a street without one of these carts at all times of the day. Found across most countries that were a part of the Ottoman Empire, this sesame-encrusted circular bread is crunchy on the outside, chewy on the inside and delicious all around. Unlike bagels, these are not boiled but rather dipped in water sweetened with molasses before baking for that consistent outside color and flavor. Carbs, breads specifically, are my weakness and hard to hate but it is always a delight when you can get a bit of crunch while maintaining a chew. Simit in Istanbul does just that. Enjoyed with cream cheese or Nutella sometimes, it is the perfect breakfast for your morning adventures, so be sure to grab one when heading out.
Is it too much to be this excited about corn? No. Grilled, sweet corn on the cob on a warm day cannot be beat! Salted just slightly and charred to perfection Turkish street corn is another ubiquitous staple across sidewalks all around town. Known as “sut misir”- it translated directly to “milk corn.” The street carts first boil the corn on the cobs in water and milk with sugar and butter served before it is grilled for that smoky char. The boiling method was new to me, and I love it, it kept the corn juicy rather than any drying out. Absolutely brilliant! These are also incredibly cheap, so you won’t break the bank having multiple… a day.
And while not a street food necessarily, caj is on every corner, at every restaurant, even in retail stores as it is offered to you as you enter any establishment. Always say yes, it is the best tea you will have in your life.
Turkish coffee is a style of coffee brewed by infusing finely ground coffee beans in boiling water. It is a traditional method of coffee-making in many Arab and Middle Eastern countries, typically served in a small cup with added sugar. Turks prepare this beverage in a special pot known as the cezve, which gives the coffee a strong and distinctive flavor.
Kadaif is a traditional dessert made from shreds of crispy pastry dough filled with chopped walnuts, sugar and spices, then baked and drizzled with sweet syrup. Traditional Kadaif is enjoyed at festivals and celebrations throughout Turkey and parts of the Middle East, and is often served as a sweet after dinner treat. The unique texture and flavor of Kadaif make it a popular dessert choice among people of all ages.
Tulumba is a traditional Turkish dessert, made from deep-fried batter soaked in a syrup. The batter is usually made with flour, eggs, and milk, and then is deep-fried in hot oil until golden and crispy. Once drained, the fried batter is soaked in a syrup that is usually flavored with lemon juice or rosewater. Depending on the recipe, other spices can be added to the syrup, such as cinnamon or cardamom. It is typically served cold and is a popular snack or dessert throughout Turkey.
Kunafe is a sweet Middle Eastern dessert made from fine semolina dough, which is soaked in a sugar syrup and filled with cheese, then topped with crushed pistachios. The dough is stretched and slowly cooked over a hot plate, then shaped into a round pastry that is filled with the cream or cheese. It is crunchy on the outside and soft and gooey on the inside. This creamy, crunchy dessert is often a favorite of many people around the world. The sweetness of the syrup and the savory of the cheese make for an irresistible combination.
