Turkish cuisine sits at the crossroads of Mediterranean, Middle Eastern, and Central Asian cooking traditions. It's one of the world's great food cultures, but outside of Turkey, most people only know the highlight reel — kebabs and baklava. The reality is far more diverse, and many of the dishes that Turkish families eat daily are practically unknown in North America.
This guide covers the major categories of Turkish food, the dishes you're most likely to encounter (or order from us), and what makes this cuisine work so well for meal prep.
Kebabs: More Than Just Grilled Meat
In Turkish cooking, "kebab" is a broad category that includes dozens of distinct preparations. The ones you'll find on our rotating menu:
Adana kebab: Hand-minced lamb mixed with red pepper flakes and tail fat, shaped onto flat skewers and grilled over charcoal. Named after the southern Turkish city of Adana. Spicy, fatty, and deeply flavoured. This is the kebab that converts people who think they don't like lamb.
Shish kebab: Cubed and marinated meat (lamb or chicken) threaded on skewers and grilled. Simpler than adana but just as satisfying when the marinade is right.
Iskender kebab: Thinly sliced doner-style lamb served over torn pide bread, covered in tomato sauce and melted butter, with a side of yogurt. One of the richest dishes in Turkish cuisine.
Kofte: Grilled meatballs made from spiced ground beef or lamb. Every region in Turkey has its own kofte recipe. Ours uses a blend that's slightly herby, lightly spiced, and doesn't lean on fillers.
Mezze: Small Dishes, Big Flavour
Turkish meals often start with a spread of small dishes shared among the table. These mezze plates are some of the most flavourful elements of the cuisine:
Hummus: Shared with the broader Levantine region, Turkish hummus tends to be smoother and often finished with butter or olive oil.
Baba ghanoush: Charred eggplant blended with tahini, lemon, and garlic. The smokiness is what makes it.
Ezme: A spicy tomato and pepper paste that functions as a dip, relish, and side dish. Bright, acidic, and addictive.
Sigara boregi: Thin phyllo rolls stuffed with feta and herbs, fried until crisp. The name means "cigarette pastry" because of the shape.
Cacik: Yogurt mixed with cucumber, garlic, and dried mint. The Turkish cousin of Greek tzatziki. It cools down spicy dishes and adds protein to any meal.
Stews and Braises
Turkish home cooking relies heavily on slow-cooked dishes that most restaurants outside Turkey don't serve:
Kuru fasulye: White bean stew in tomato sauce. The national comfort food of Turkey. Simple ingredients, long cooking time, deeply satisfying.
Imam bayildi: Whole eggplants stuffed with onions, tomatoes, and garlic, braised in olive oil. The name translates to "the imam fainted" — allegedly from the deliciousness.
Tas kebabi: Cubed lamb braised with onions and tomatoes until falling-apart tender. No grill needed.
Rice and Grains
Pilav: Turkish rice pilaf. Cooked in butter with orzo noodles (sehriye) before adding water. The toasting gives it a nutty flavour that plain steamed rice lacks.
Bulgur pilaf: Cracked wheat cooked similarly to rice. Higher in fibre and protein, and it's the traditional accompaniment to kofte in many regions.
Breads
Pide: Boat-shaped flatbread that can be plain or topped with meat, cheese, or eggs. Turkish pizza, essentially.
Lahmacun: Paper-thin flatbread topped with spiced ground meat, baked until crisp. Rolled with fresh vegetables and eaten by hand.
Simit: A sesame-crusted bread ring. Turkey's answer to the bagel, eaten for breakfast or as a snack.
Desserts
Baklava: Layers of phyllo pastry filled with pistachios or walnuts, soaked in syrup. The Gaziantep version (heavy on pistachios, light on syrup) is considered the gold standard.
Kunefe: Shredded phyllo baked with stretchy cheese in the middle, soaked in sweet syrup. Served hot. One of the most addictive desserts in any cuisine.
Sutlac: Turkish rice pudding. Baked in clay dishes until a caramelized skin forms on top.
Why Turkish Food Works for Meal Prep
Turkish cuisine was practically designed for make-ahead eating. Many of the most beloved dishes — stews, braised meats, stuffed vegetables, rice pilafs — actually taste better the next day as flavours meld and deepen. Kebabs reheat well when portioned with accompaniments. Mezze items hold in the fridge for days.
That's why Turkish cooking is the foundation of our weekly meal prep. The food reheats beautifully, satisfies fully, and offers variety that prevents the "meal prep boredom" most people experience with blander cuisines.