What to Try When Visiting Turkiye

Turkiye is a haven for foodies, chefs and anyone who appreciates handmade, homemade, unique cuisine. Most of the dishes you’ll try in a lokanta, or local restaurant, is basically going to give you the experience of culinary history on a plate. The list below includes some of my most favorite things to try when you’re out and about in Istanbul or anywhere else in the country. Go where the locals go and you’ll find the best food, the nicest people and the most authentic of dishes.

*Note: No doubt you will have Turkish tea (çay) with a lot of the meals you try, so I’m not putting that on the list, as it’s kind of a given in Turkiye (but not free).

Elma Çay (Apple Tea) – I wasn’t too interested in trying this tea but it came at the insistence of so many people so I did. It was simply delightful- fruity, aromatic, calming. Especially in the winter.

Sujuk (Turkish sausage) from Afyon.Turkey is known for the best sujuk and it doesn’t disappoint, but you really should get the one from Afyon, where it is said to be the best and doesn’t disappoint.

Kaymak, the clotted cream of Turkey. Since it’s highly unlikely you’ll be able to take it out of the country, you must try it here. Your best chances of getting an authentic taste are at a traditional Turkish breakfast, particularly a country-style one. Often times it’ll come with honey on top or honey on the side and you simply dip some bread into both- it’s divine that way.

Butter from Trabzon. I enjoyed all the butter in Turkey, but in particular the one from the Black Sea area is the best, most specifically from Trabzon because they’re famous for grazing their cows in the highlands (mostly in the Spring) where they get to chew on wildflowers specific to the region.

Fresh and Frothy Ayran (Yogurt Drink).  Yogurt is everywhere in Turkey, even in drinks. Ayran is a fermented yogurt drink that can be found in the refrigerated section of the grocery store, but I’m not talking about that version of ayran. You want the thick, whipped up version served fresh and icy cold (in copper cups, if possible), mostly found at restaurants serving up meaty dishes because they go well together.

Ice Cream (Dondurma) You Eat with a Fork – try it at Hafiz Mustafa in Istanbul. I couldn’t visualize the idea of eating ice cream with a fork when I was told about this, but you’ll understand when you see it. Ice cream is nicely frozen and cut in wedges, not scoops, and served on a plate- even in scorching summer heat. My favorite is the goat’s milk vanilla flavor.

Turkish Pide (Pizza) – Wherever you are in Turkey, try a local neighborhood Pide place, particularly those that are packed with locals and where the dough is made freshly in the little restaurant. My favorite pides are the ones with just mozzarella-like cheese (kasharli) or cheese and ground meat (kiymali). Sucuk is also a must-try because it’s like the Halal version of pepperoni pizza. Go often and try them all at different pide places- they’re everywhere!

Maras Dondurma (Ice Cream) on a Cone. This may not be like what you know as ice cream in the West, but you’ll hopefully learn to appreciate this all-natural ice cream usually made locally and with fresh and seasonal ingredients but the real power combination is goat’s milk, mastic gum and sahlep (ground orchid poweder). Ask for tastings before deciding on your flavor and be ready for some tricky stuff happening when the vendor hands over your cone- it’s fun!

Balik Ekmek (Fish Sandwich) from the Eminou bridge, Istanbul. This is a must try, if you like fish. If not, just go and experience other people eating off these boats that are like food trucks for fish sandwiches. I’m not certain they’re still there anymore so you might have to ask around for a place that still serves these sandwiches.

Gozleme (Savory Pancake). Gozleme is everywhere in Turkiye. If there are at least one or two women rolling out the dough and stuffing the gozleme in the restaurant (even the tiniest of places will have this), then you know it’s good. You can also sometimes find these stalls in the local pazars (markets). Gozleme is stuffed with a lot of different things: cheese, ground meat, spinach, onions, sometimes a mixture of all of those.

Turkish Olive Oil (Türk Zeytinyağı)– you can find this in a local supermarket or the pazar. I suggest going to a local open market and tasting from the stall owners, as most of the time it’s from their very own olive groves at home. This will be more common along the coastal town in the Aegean and Mediterranean, but I just encourage you to seek it out and try. That’s why we bring Oil of Anatolia to you- because this olive oil is the most delicious and unique we’ve ever found.

This post originally appeared on MyHalalKitchen.com, where you can find an expanded and specific list of recommendations for restaurants and more.