Many people think kebabs are the most popular dishes in Turkey, but what many don’t know is that there are other cuisines of Turkish cuisine, and they should be highlighted.
Piyaz
The “Piyaz” salad is one of the most popular dishes in the Turkish city of Antalya. If you ask about its secret component, the answer is beans.
A little tahini, water, vinegar, salt, garlic, parsley, and olive oil are added to the salad. In its traditional version, a boiled egg is cut into the salad before it is served.
Ezogelin soup
According to one legend, one of the unhappy married women, known as Ezo, came to this dish, where she was striving to win the admiration of her mother-in-law by cooking.
In doing so, she created a delicious delicacy consisting of red lentils, tomato paste, and onions, as well as being served with dried mint and chili flakes.
It is worth noting that this soup, which literally translates to “bride Ezo,” is a favorite of brides.
Şakşuka
Turkish cuisine consists of a wide range of vegetarian dishes cooked in olive oil, most of which include beans and aubergines.
The most delicious of these traditional dishes is known as “Şakşuka,” consisting of eggplant, zucchini, garlic, tomatoes, and red pepper.
Kısır
Kısır salad consists of soft burgers, tomatoes, garlic, parsley, and mint.
The way power is prepared varies from region to region. In the city of Antioch, for example, it adds a bit of pomegranate molasses and red pepper flakes, and the dish is consumed hot in the south.
Mercimek Köftesi
The plant-based “Mercimek Köftesi” dish consists of red lentils, soft burgers, salt, chopped onions, green onions, tomatoes, red pepper paste, and soft coriander.
Dolma
The Dolma filling consists of rice, tomatoes, parsley, onion, garlic, tomato paste, olive oil, black pepper, salt, and water.
One Dolma is singled out with a little seasoned filling, then the limbs are bent and the leaf is wrapped in a thin finger.
İskender kebap
Located in northwestern Türkiye, Bursa is known for three objects, namely silk, ski sites in Mount uludağ, and kebabs known as Iskander.
A man of the same name seems to have cooked this dish for the first time for the workers of the city’s Bazaar Cayan Park in 1867.
Thin steaks are placed on pieces of Turkish Beida bread, to which is added fresh tomato sauce. Besides the dish, yogurt, grilled tomatoes, and green pepper are served.
Su Böreği
Böreği is one of the most popular Turkish cuisine pastries, and the dish is mainly based on white cheese, butter, olive oil, and salt for flavor.
lokum
The Turkish lokum dates back centuries, with the combination of water, starch, and boiling sugar combined to produce small, rose-water-flavored cubes and other flavors.
Lahmacun
On a thin piece of dough, mince is added, which blends with tomato paste, garlic, and condiments. Of course, this dish, eaten by Turks for more than 300 years, can be served with a little fresh lemon juice and fresh parsley.
