Meze:
The tradition of meze – a selection of small dishes served as appetizers – is central to Turkish dining culture. It can include a variety of dishes such as hummus, dolma (stuffed grape leaves), mücver (zucchini fritters), and cacık (a yogurt-cucumber dish). Meze provides a splendid array of tastes, colors, and textures, fostering communal dining, encouraging conversation, and making meals last for hours.
Manti:
Often described as the Turkish dumpling, Manti is a comfort food loved by all. These tiny dough parcels are typically filled with a spicy ground lamb or beef mixture, boiled, and served topped with garlicky yogurt and a drizzle of melted butter infused with Aleppo pepper. The dish is a labor of love, often associated with home and family gatherings, offering a sense of warmth and belonging with every bite.
Baklava:
No list of Turkish cuisine would be complete without mentioning Baklava, the most famous dessert from this region. This sweet pastry is made of layers of filo filled with chopped nuts and held together by syrup or honey. Its rich taste, the flaky texture of the pastry, and the crunch of the nuts make it an irresistible end to a Turkish meal.