Pick a dish to see the places that serve it or are verified to serve it.
Made by slow-cooking pounded wheat with meat, keşkek is a traditional Anatolian dish on UNESCO's Intangible Cu…
Cooked in large cauldrons with rice, carrots, meat, chickpeas and raisins, Uzbek plov is the symbol of Central…
Döner over pide with tomato sauce, browned butter and yoghurt — İskender comes from Bursa but is loved across…
Thin dough topped with spiced minced meat and baked in a stone oven, lahmacun is one of Istanbul's favourite q…
Lamb intestines slow-roasted over charcoal, kokoreç is Istanbul's most famous late-night street food.
Grilled fish in bread with onions and greens — the balık ekmek is the icon of the Eminönü and Karaköy waterfro…
Cheeses, olives, jams, kaymak, honey, eggs and warm pastries spread across the table — the Turkish breakfast s…
Shredded pastry with melting cheese and syrup, served hot — künefe is Hatay cuisine's best-loved ambassador in…
Thin layers of pastry with pistachios and syrup — baklava is the dessert of holidays and celebrations.
Hand-minced spicy lamb grilled on skewers, Adana kebab is the classic of every ocakbaşı grill house.
With diced meat, minced meat or cheese, pide is a must at every stone-oven pide salon.
Tiny dumplings served with yoghurt and spiced butter, manti is a favourite of home-cooking lovers.
Mussels stuffed with spiced rice and eaten with lemon on the street — a true Istanbul classic.
A huge baked potato loaded with butter, cheese and dozens of toppings — kumpir is synonymous with Ortaköy.
Eggs cooked with tomatoes and peppers in a pan — menemen is the hot star of Turkish breakfast.
Lamb stew on a smoky aubergine purée — Hünkâr Beğendi comes from the Ottoman palace kitchen.
The essential duo of tradesmen's restaurants, bean stew with rice is one of Istanbul's favourite lunches.
Served with garlic and vinegar, tripe soup is the classic of late-night and early-morning soup houses.
Finely chopped meat cooked on a griddle and wrapped in lavash — Mersin-style tantuni is a common street bite i…
Cooked on a horizontal spit over wood fire, Erzurum-style cağ kebab is found in a handful of special places in…
Cooked in a sealed clay pot that is broken open at the table, pottery kebab is a showy choice for celebrations…
A milk pudding with a caramelised base, kazandibi is a classic of Istanbul pudding shops.
A fermented millet drink served with cinnamon and roasted chickpeas, boza is Istanbul's traditional winter dri…
Made from orchid root and served hot with cinnamon, salep is a cold-day essential.
Meat or chicken cooked on a vertical spit, döner is found in every corner of Istanbul as a plate, wrap or sand…
Steamed in a garlicky tomato sauce, the wet burger is Taksim's midnight legend.
Many Istanbul restaurants serve Japanese cuisine with sushi and sashimi.
