The Best Street Food to Try in Izmir: A Culinary Journey Through Türkiye’s Coastal Gem
Izmir, Türkiye’s vibrant coastal city, is known for its rich history, stunning seaside views, and of course, its delicious food. As one of Türkiye's culinary capitals, Izmir offers a variety of street food that perfectly reflects its diverse cultural influences and Mediterranean flavors. Whether you're a seasoned foodie or just curious to explore new tastes, Izmir’s street food scene is something you can't miss.
Here’s a guide to the best street food to try in Izmir that will take your taste buds on an unforgettable journey. 👇
1. Boyoz
Boyoz is a renowned İzmir specialty with a history spanning nearly 500 years. Recognized officially in 2017 with a geographical indication by the Ministry of Culture and Tourism, it’s made by baking round dough pieces crafted from wheat flour, water, and salt. You can find boyoz at street vendors and bakeries across the city, in varieties such as plain, leek, eggplant, artichoke, cheese, herbs, or generously topped with tahini, especially in the historic Alsancak bakeries.
2. Gevrek
Gevrek, a delightful treat from İzmir, is often compared to simit but with a distinct flavor. The key difference between gevrek and simit is in the preparation. While simit is dipped in molasses and sprinkled with sesame seeds, gevrek is dipped in hot molasses, lightly fried, then coated with sesame seeds before being baked. This process results in gevrek being crunchier than simit. İzmir Gevrek earned its geographical indication in 2021.
3. Kumru
Kumru, a sandwich that has been around for roughly 150 years, was officially recognized as “İzmir Kumrusu” in 2017. This sandwich consists of İzmir Tulum Cheese, tomatoes, and peppers tucked inside bread, served either cold or hot with sucuk, salami, kasseri cheese, and tomatoes. Named after the bread's resemblance to a kumru bird, this sandwich is enjoyed by locals at any time of day. Breakfast, lunch, dinner, or as a snack, it doesn't matter!
4. Kokoreç
Kokoreç is a popular street food in İzmir, particularly served at night. However, İzmir’s version differs from the typical one, as it’s not finely chopped and served in bread. Instead, İzmir kokoreç is prepared by grilling the whole lamb intestines over charcoal, slicing them into large pieces, and seasoning with cumin before serving them in bread.
5. Midye
Fresh mussels, a common dish in coastal cities, are abundant in İzmir. İzmir mussels are smaller, eaten cold, and seasoned with only black pepper, unlike other variations that use cinnamon, currants, or pine nuts. These mussels are also cooked less, making their meat firmer than other versions.
6. Söğüş
Söğüş is a must-try for offal enthusiasts in İzmir. Made from parts of the sheep's head such as the tongue, cheek, and brain, the offal is chopped, wrapped in flatbread, and seasoned with cumin, red pepper flakes, parsley, tomatoes, and onions. Served cold, it’s a popular snack, especially in areas like Tilkilik, Kemeraltı, and Bostanlı.
7. Lokma
Lokma is İzmir’s iconic dessert, made by frying small dough pieces and soaking them in syrup. It gained geographical indication status in 2017 and has since spread across Türkiye, even reaching Istanbul. In İzmir, you can often find this sweet treat at charity stalls on the streets, offered for free.
8. Torpil
Torpil is a cone-shaped dessert filled with pudding and dusted with powdered sugar. Found in many pastry shops throughout İzmir, it's often called 'cone cake' by locals. Made from a dough similar to puff pastry, it’s a delightful, snow-like dessert.
9. Şambali
Şambali is another well-known İzmir delicacy, often sold by street vendors wrapped in oily paper. Also known as Şam tatlısı or shambali, this semolina-based dessert is similar to Revani but less syrupy. It’s made without eggs, flour, or oil and can be topped with peanuts, hazelnuts, or almonds. İzmir Şambali earned its geographical indication in 2016. For a superior version, you can visit Karşıyaka or Kemeraltı Hisarönü.
10. Sübye Sherbet
Sübye sherbet is a nearly forgotten yet still available street beverage in İzmir. This ancient drink from Sephardic cuisine is made from dried melon seeds, which are turned into a paste and then strained with water. The result is a thick, boza-like drink, rich in vitamin A and potassium. Served cold with ice, it’s especially refreshing in the summer months.
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