Best Regional Foods in Turkey

Turkey is a large country with a variety of landscapes and seasons. Turkey's historical timeline is likewise colorful and at times puzzling, yet each ethnicity, dynasty, or ethnic group has left its mark, particularly in food and daily culinary delights. Thousands of traditional foods exist across the country, but some are identified with a specific location that is well-known for its high-quality production and incredible taste. In this article, we have listed the best regional foods in Turkey for you.

The Land of Olive and Fish: Mediterranean

Mezes are a popular meal thanks to the perfect climate for growing vegetables. Traditionally served as an appetizer, they are also enjoyed with a glass of Raki, the country's national alcoholic beverage. Fish and seafood are inexpensive to buy, simple to prepare, and delicious due to their freshness.

North East: Anchovies, Cabbage, and Tea

The little hamsi (anchovies) fish is extensively consumed, but locals use it in various dishes, including rice and desserts. Cabbage soup and sarma are two everyday recipes that use this item (cabbage leaves wrapped around a filling of spiced rice). the most moreish dish is mıhlama. If you like cheese, this region has a very delicious dish similar to cheese fondue. Ingredients are corn, butter, and cheese.

South East: Pistachio Nuts and Baklava

This is where the best pistachios in the country are grown. The nuts are also used in baklava, a trendy sweet pastry dessert. In the city center, Paca Beyan Soup is famous, especially for breakfast. Broth, garlic, and chili peppers are used to cover a large amount of meat.

Central Anatolia: Mantı

The inland provinces of central Anatolia include Cappadocia, Konya, Kayseri, and Beypazari, among others. Kayseri is known for its Manti, a small dumpling filled with ground meat, boiled and steamed, then covered with yogurt, melted butter, and chili flakes.