LOCAL FOOD

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Selected foods

Baklava

is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. One of Turkey’s best known sweet treats, baklava is made of layers of filo filled with ground nuts that’s bonded together with a honeyed syrup before being baked.

Cig Kofte or chee kofta

is a kofta dish that is a regional specialty of southeastern Anatolia In Edessa. In Aramaic it is called ܐܰܟܺܝܢ/ Acin. Served as an appetizer or meze. It is closely related with kibbeh nayyeh from Lebanese cuisine. cig kofte is a raw meatball dish in which the meat is usually replaced with bulgur and/or ground walnuts.

Pide

is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. Often described as a Turkish pizza, the greasy, gut-busting takeaway. A favorite among Turks, pide is a type of flatbread made from dough balls stretched out into an extended base and inserted with a range of fillings.

Iskender kebap

It is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread and generously slathered with melted special sheep’s milk butter and yogurt. It can be prepared from thinly and carefully cut grilled lamb or chicken.

Gözleme

This is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat.

İnegöl köfte

are grilled meatballs specific to İnegöl, It is essentially grilled meatballs made using ground beef or lamb, breadcrumbs and onions.

Yaprak Dolma

recipe is made with grape leaves stuffed with rice and is completely meatless. It only contains rice, onions, tomatoes, a few spices and herbs, and of course, some grape leaves to stuff. It also only has four folds; prepare the leaves, make the filling, stuff, and cook.

Kısır

It is a burgur based salad found in Turkish cuisine. The main ingredients are finely ground bulgur, parsley, and tomato paste. Common additional ingredients include onion, garlic, sour pomegranate molasses, olive oil and lemon juice, cucumber, cornichons and spices. It can be served with lettuce leaves.

Shakshouka

It is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper.

Ezogelin soup or Ezo gelin soup

is a common soup in Turkish cuisine. The main ingredients are bulgur, red lentils also tomato paste, grated fresh tomatoes and onions. The origin of the soup is attributed to Ezo the bride from Gaziantep.

Piyaz

It is a kind of Turkish cuisine, Turkish cuisine and Persian salad or meze that is made from any kind of dry beans with onion, parsley, sumac, soft-boiled egg that’s chopped up and mixed through before the dish is served.. The name of Piyaz derives from old Iranian word of “pidāz” for onion, later on this name was adopted for salad or mezes made with onion.