The main ingredient of Turkish cuisine and the staple diet of almost every kitchen especially in the eastern regions of Turkey, red meat dishes prepared according to local recipes adorn the tables of homes and restaurants.
Red meat, including, beef, mutton and lamb meat, is prepared with drying, boiling and frying methods and also used as ingredient in the making of pastries and appetizers.
Kaburga dolması (stuffed ribs), sac kavurma (meat fried on iron plate), etli güveç (meat stew), kuzu yahni (lamb stew) are among the culinary delicacies awaiting you.
One of the most delightful dishes prepared with red meat is “köfte,” meatballs made in Turkish style. Prepared with spices and condiments specific to each Anatolian region, different types of meatballs, such as çiğ köfte or içli köfte, may enrich the tables of the local cuisine.
Dishes made of white meat are among the main components of Turkish cuisine. Chicken is a vital ingredient of a wide range of soups, kebabs, rice dishes, pastries and even desserts.
Baked chicken, chicken legs in paper bags, sautéed chicken with mushrooms alongside pilaf with chicken meat and chicken pie are some of the popular dishes made in this country. Moreover, Tavuk göğsü (chicken breast pudding) is not only a unique but also delicious traditional dessert worth trying.
Dishes made from offal are among the essential components of Turkish culinary culture. Recipes prepared with the offal of lamb, mutton, beef or chicken may leave a surprisingly delicious taste on the mouth of gourmets.
Authentic specialties such as dishes made from liver, işkembe çorbasi (tripe soup), damar tuzlama or kokoreç can be ordered at various touristic restaurants open until late at night.