The List of “Best Turkish Dishes” Has Been Announced!
TasteAtlas, one of the most popular platforms in the gastronomy world, aims to discover local dishes, introduce them to the entire world, and pass them on to future generations. In pursuit of this goal, TasteAtlas, which continues to work on its lists, has recently published two separate lists ranking the best drinks and the best dishes in Turkey.
We're sure you'll be surprised by the dish that topped the 'Best Turkish Dishes' ranking by TasteAtlas.
The list of "Best Turkish Dishes" has been revealed!
Recognized as the guide to the world of gastronomy, TasteAtlas is closely followed for its annual lists. These lists, compiled from the evaluations, comments, and interactions in their database, make global headlines. Moreover, TasteAtlas continues to present us with delectable lists throughout the year.
The platform, which keeps a close eye on Turkish cuisine, recently shared its lists of the Best Turkish Drink and Best Turkish Dish.
So, according to TasteAtlas, what is our best dish?
Honey and Cream
'Honey and clotted cream, an indispensable part of breakfast in Turkey, is a delightful flavor created by combining ample amounts of honey with clotted cream, a traditional dairy product resembling thickened cream made from water buffalo milk. It is typically served as a spreadable sauce or sweet appetizer alongside tea or other traditional breakfast foods, and is usually consumed with bread. On occasion, it is also served as a dessert, and is sometimes garnished with ground, chopped, or whole walnuts.'
Lentil Soup
'Lentil soup, a beloved Turkish dish, is typically made with red lentils, chicken broth, onions, and carrots. It's usually seasoned with salt, black pepper, cumin, or red pepper for added flavor. This soup, which is easy to prepare, filling, and warming, is particularly consumed in the rural areas of Turkey. It's often served in restaurants for breakfast, lunch, or dinner.'
Topkapı Chicken
'Topkapi Chicken is a classic Turkish poultry dish, taking its name from the Topkapi Palace in Istanbul and rooted in the culinary traditions of the Ottoman Empire. Typically, boneless chicken thighs are generously stuffed with a flavorful pilaf. The filling comprises a delightful blend of pine nuts, raisins, onions, and a medley of spices such as cinnamon, allspice, and black pepper, striking a balance between salty and subtly sweet flavors. The stuffed chicken is then secured with toothpicks, brushed with tomato paste and yogurt, and baked until it reaches a golden hue and tender texture. It is usually served alongside pilaf, roasted vegetables, or a simple salad for a complete meal.'
Sultan's Delight
'Hünkar Beğendi is a traditional dish consisting of a delicious lamb stew served over a creamy, roasted eggplant puree. The puree is typically thickened with milk and cheese, while the entire dish is sometimes coated with a tomato-based sauce or garnished with freshly chopped parsley. It's believed to be a specialty of Istanbul and is thought to have been first prepared for the wife of Napoleon III in the late 19th century.'
Pistachio Roll-Up
'This Turkish dessert is made with a smooth, green paste known as pistachio butter. It's akin to a pistachio version of marzipan, and its bright green color is completely natural. The pistachios are sourced from an early harvest in Gaziantep. The delicious pistachio butter is wrapped in a single sheet of phyllo dough to preserve its green beauty; hence, this variety of baklava is referred to as pistachio wrap.'
Afyon Sausage
'Afyon Sausage is a dry, fermented, and spiced sausage variety produced in the Afyonkarahisar province of Turkey. The production of this cured meat has its roots in the nomadic Turkic tribes of Central Asia, who preserved their excess meat by salting, drying, and spicing it; these methods later adapted to the local climate and livestock of the Anatolian region. The preparation involves resting large chunks of beef and buffalo meat, separating the meat from tendons and fat, and then mincing it before mixing with a blend of salt, red pepper, cumin, black pepper, garlic, and ginger. The mixture is then stuffed into beef intestines and hung on racks for natural fermentation and drying at specific temperature and humidity levels.'
Beyran is a traditional soup from Gaziantep, Turkey, which is especially popular for breakfast. The soup is made from lamb meat and rice, and it's often served with a side of garlic and vinegar. The broth is rich and flavorful, and the meat is slow-cooked to perfection. The combination of the tender meat, hearty rice, and tangy garlic-vinegar sauce makes for a satisfying and delicious meal. Whether you're a local or a tourist, a bowl of Beyran is a must-try when you're in Gaziantep.
'Beyran soup is a traditional dish native to Gaziantep, typically served at breakfast. It's crafted with lamb fat, rice, and shredded lamb meat. This mixture is then cooked with the addition of garlic, pepper paste, and lamb broth. Famous for its spiciness, this soup offers a rather unconventional way to kick-start the day. If desired, it can be served with slices of lemon and fresh bread on the side.'
Antakya-Style Kunafa
'Antakya Kunefe is a traditional variant of the dessert kunefe, originating from the ancient Turkish city of Antakya, and is crafted by stuffing ultra-thin shredded wheat with cream-like unsalted cheese. The roots of this delicacy can be traced back to the Ottoman Empire, and it has remained an authentic representative of Antakya's culinary heritage and traditions to this day. Served hot, Antakya Kunefe is garnished with finely chopped pistachios, walnuts, or hazelnuts.'
Oltu Shish Kebab
'Oltu Cağ Kebab is a horizontally grilled lamb kebab, synonymous with the Oltu district of Erzurum province in northeastern Turkey. The product has been shaped by local practices and supervision, and continues to be defined in this manner today. The emergence of the kebab is tied to sheep and lamb farming in and around Oltu, the availability of young lambs with a balanced fat profile, and a cooking method adapted to regional conditions that prefer slow and controlled grilling on a horizontal skewer instead of vertical stacking. Over time, the name 'Oltu' has become inseparable from the product, and the term Oltu Cağ Kebab has been recorded in linguistic sources and world cuisine literature.'
Fried Calamari
'Fried calamari is a traditional dish typically served as an appetizer. The preparation involves cleaning the squid and cutting it into thick rings, which are then soaked in milk. Subsequently, these rings are dipped in a batter made from flour, baking powder, and salt, and fried in hot oil. If desired, the calamari rings can be flavored with herbs or crushed red pepper. Once fried, the rings are usually served with a side of sauce and a few slices of lemon.'
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