Turquie

Döner kebap

Seasoned meat stacked on a vertical spit, shaved into bread or over rice.

Adana kebap

Hand-minced lamb pressed onto a flat skewer, chilli-hot, grilled over charcoal.

İskender kebap

Döner over diced pide, flooded with tomato sauce and browned butter, yoghurt aside.

Lahmacun

Paper-thin dough baked with minced meat, rolled around parsley and lemon.

Pide

Boat-shaped flatbread baked with cheese, egg or minced meat, cut into strips.

Mantı

Tiny meat dumplings under garlic yoghurt and chilli butter, counted by the spoonful.

Menemen

Eggs scrambled soft into tomato, green pepper and olive oil, scooped up with bread.

Karnıyarık

Aubergine split and filled with minced meat, onion and tomato, then baked.

İmam bayıldı

Aubergine stuffed with onion and garlic, cooked in olive oil and served cool.

Mercimek çorbası

Red lentil soup smoothed to velvet, finished with lemon and dried mint.

Çiğ köfte

Bulgur kneaded for hours with pepper paste and spices, wrapped in lettuce.

Simit

Sesame-crusted bread ring sold from red carts, the Istanbul commuter's breakfast.

Börek

Layered yufka pastry rolled or coiled around cheese, spinach or minced meat.

Balık ekmek

Grilled mackerel in half a loaf with onion and lettuce, eaten by the Bosphorus.

Hünkar beğendi

Lamb stew spooned over smoked aubergine purée enriched with cheese and butter.

Kumpir

Baked potato mashed with butter and cheese, then loaded from a bank of toppings.

Künefe

Shredded pastry around stretchy unsalted cheese, syruped and served scalding.

Baklava

Gaziantep's forty filo layers with pistachio, cut in diamonds and eaten warm.

Lokum

Rosewater or lemon gel dusted in sugar, often studded with pistachio.

Türk kahvesi

Unfiltered coffee boiled in a cezve, served with foam on top and grounds beneath.