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Turkey Food and Drink
Turkish cuisine is rich, varied and deeply rooted in regional traditions. Meals often revolve around fresh vegetables, grilled meats, aromatic spices and an abundance of bread. Influences from the Balkans, the Middle East, Central Asia and the Mediterranean come together in dishes that balance flavour and simplicity. Eating is a social affair, with meze — small plates shared among the table — forming an important part of many meals.
Along the coast, seafood is common, with freshly grilled fish, calamari and meze served in waterside restaurants. Inland regions favour hearty dishes such as kebabs, stews, baked pastries and lentil-based soups. Breakfast is a highlight of Turkish food culture, typically featuring cheeses, olives, tomatoes, eggs, pastries and generous amounts of fresh bread.
Tea is the national drink and is served throughout the day in small tulip-shaped glasses. Turkish coffee, rich and finely ground, is another cultural staple and often enjoyed after meals. Ayran, a salty yoghurt drink, is popular in summer, while fruit juices and pomegranate syrup drinks appear in markets and cafés. Alcohol is available in most urban and coastal areas, with rakı being the traditional spirit enjoyed with seafood and meze.
Food is generally safe in restaurants and busy street stalls, especially when freshly prepared. Visitors with dietary restrictions should communicate clearly, as dishes often contain dairy, nuts or wheat. Vegetarian options are widely available, particularly in vegetable-rich Aegean cuisine.
Meze: A selection of small dishes shared at the table, often including dips, salads, cheeses, grilled vegetables and seafood.
Kebabs: A broad category covering regional varieties such as Adana (spicy minced meat), Urfa (milder), and Şiş (marinated meat on skewers). Each region offers its own style and seasoning.
Pide: Sometimes described as Turkish flatbread or "Turkish pizza", pide is baked with toppings such as cheese, minced meat or spinach, often with a crisp, boat-shaped crust.
Menemen: A popular breakfast dish of scrambled eggs cooked with tomatoes, peppers and spices, often eaten with plenty of fresh bread.
Dolma and Sarma: Vegetables or vine leaves stuffed with rice, herbs and sometimes minced meat. Variations differ across the country.
Lahmacun: A thin, crisp flatbread topped with minced meat, herbs and spices, typically rolled up with fresh parsley and a squeeze of lemon.
Baklava: Layers of filo pastry filled with nuts and sweetened with syrup or honey. Gaziantep's pistachio baklava is especially renowned.
Künefe: A warm dessert made from shredded pastry filled with melted cheese and soaked in syrup, often served with crushed pistachios.
Lokum (Turkish delight): Soft, chewy sweets flavoured with rosewater, citrus, nuts or spices, widely sold in markets and shops.
Rakı: Turkey's traditional anise-flavoured spirit, commonly enjoyed with seafood and meze. Often mixed with water, turning it a milky white colour.
Turkish coffee: Rich, strong and finely ground, brewed in a small pot and served unfiltered, often accompanied by a piece of Turkish delight.
Alcohol is legal and widely available in most parts of Turkey. It is commonly served in restaurants, bars, hotels and coastal resorts, as well as in many supermarkets and shops. In more conservative towns and rural areas, availability may be limited, and some establishments choose not to serve alcohol. Regulations prohibit the sale of alcohol during certain hours, but this does not generally affect visitors in major cities or tourist areas.
Tipping in Turkey is customary but not obligatory. In restaurants, it is common to leave around 10% of the bill if the service is good. In more upscale establishments, leaving slightly more is appreciated. Some higher-end restaurants may add a service charge, in which case additional tipping is not necessary unless you wish to reward exceptional service.
In cafés, tea gardens and casual eateries, rounding up the bill or leaving small change is perfectly acceptable. Street-food stalls and simple local places do not usually expect tips.
Tipping is always given in cash and handed directly to the waiter or left discreetly on the table. While not expected everywhere, it is appreciated and contributes to the service culture in Turkey's hospitality sector.
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