Adana kebab (spicy minced lamb skewers)
Long spiced minced lamb skewers grilled over charcoal, served with flatbread, grilled vegetables and sumac. The Turkish south-east classic.
Çiğ köfte (vegan Turkish bulgur 'kebab')
Spicy bulgur wheat and tomato paste 'meatballs' rolled in lettuce leaves with parsley and lemon. Turkey's most popular vegan street food — no actual meat involved.
İskender kebab (Bursa-style lamb over pita)
Thinly sliced grilled lamb over pieces of pita bread, topped with tomato sauce, yogurt and sizzling browned butter. Bursa's most famous dish.
Kumpir (Turkish stuffed baked potato)
A whole baked potato split open and stuffed with butter, cheese, sausage, sweetcorn, peas and olives. The Istanbul street-side classic.
Künefe (Antakya cheese pastry in syrup)
Shredded filo pastry wrapped around melted cheese, fried crisp and soaked in syrup, topped with crushed pistachios. Antakya's most famous dessert.
Manti (Turkish dumplings with garlic yoghurt)
Tiny beef-filled pasta parcels boiled until tender, dressed with garlic yoghurt and a shower of spiced butter with sumac and Aleppo pepper — the whole is far greater than the sum of its parts.
Menemen (Turkish scrambled eggs with tomato and pepper)
The Turkish breakfast classic — eggs scrambled with ripe tomatoes, green peppers and sometimes feta. Eaten with crusty bread for dipping.
Pide (Turkish flatbread with cheese and sucuk)
Oval Turkish flatbread topped with cheese, sliced sucuk and a cracked egg. The Turkish street-side snack — boat-shaped, golden, satisfying.
Simit (Turkish sesame bread rings)
Chewy ring-shaped bread encrusted in sesame seeds. Istanbul's most iconic street snack — sold from carts across the city.