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Wine production in Turkey
Turkish wine is wine produced in Turkey. Grape growing in Anatolia has a long history; archaeological and archaeobotanical findings place the region,
Turkish_wine
list of Turkish wine regions. Anatolia played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing
List_of_Turkish_wine_regions
Turkish grape variety used for red and rosé wines
Öküzgözü is an indigenous Turkish grape variety used in the production of Turkish wine. It is one of the two principal native wine grapes of Elazığ Province
Öküzgözü
Small dish in Middle Eastern and Balkan cuisines
pomegranates, quinces, and citrons to counterbalance the bitterness of unripe wine. The custom of serving small dishes with alcohol dates back to medieval times
Meze
"chartreuse" (pale green), oval seedless grape variety
1007/s10600-005-0157-0. S2CID 35272688. George, Rosemary (2 June 2013). "Turkish Wine Has Vast Potential, Exciting Flavors". Zester Daily. Archived from the
Sultana_(grape)
Sweetened, anise-flavored Turkish alcoholic drink
Rakı, Türk Rakısı or Turkish Raki (/rɑːˈkiː/, Turkish pronunciation: [ɾaˈkɯ] ) is an alcoholic beverage made of twice-distilled grape pomace and flavored
Rakı
Gelatinous candy
Ottoman Turkish lokum (لوقوم) or rahat-ul hulküm. Its name in Greek, λουκούμι (loukoumi) shares a similar etymology with the modern Turkish and it is
Turkish_delight
Indigenous Turkish white grape variety
Narince is an indigenous Turkish white wine grape variety originating from Tokat Province in north-central Turkey. It is one of the country’s most important
Narince_(grape)
Indigenous Turkish red grape variety
Turkey’s most structured and tannic red wine grapes and plays a central role in both traditional and modern Turkish red wine production. The name Boğazkere roughly
Boğazkere
Circular bread from Turkey and the Balkans
Kökeni". www.etimolojiturkce.com. In parts of Turkey, referring to all crisp breads; see Modern Turkish Dictionary, TDK Evliya Çelebi's travels, Seyahatname
Simit
Layered filo pastry dessert
proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava. The Arabic name بقلاوة baqlāwa originates from Turkish. Although
Baklava
Neighbourhood in Şarköy, Tekirdağ, Turkey
wine production. The wine was exported via the town's harbor and shipped throughout the Byzantine Empire and internationally. Although Ganos's wine trade
Ganos
Turkish winery
typically found in Turkish wines. These are often blended with Shiraz and other grapes. Boğazkere and Öküzgözü can balance sweeter wines with their spiciness
Kavaklıdere_(winery)
Turkish grape and wine
Karası is a Turkish grape variety and a Turkish wine produced from this grape. It is named after the Kalecik district of Ankara Province, Turkey, where it
Kalecik_Karası
Indigenous white grape variety of Turkey
Karası Narince (grape) "Emir". Wines of Turkey. Retrieved 2025-12-23. "Turkish Wine: A Star With Ancient Roots". Turkish Airlines Blog. Retrieved 2025-12-23
Emir_(grape)
Middle Eastern variety of ice cream
led to a ban on exports of salep. Turkish desserts served with ice cream Preparation of Maraş dondurma in a Turkish shop in Kyoto. Booza being prepared
Dondurma
Middle Eastern dessert
tatlısı tarifi". www.hurriyet.com.tr (in Turkish). 2024-03-18. Retrieved 2024-11-25. Tara (2021-08-28). "Künefe (Turkish Sweet Cheese Pastry)". Tara's Multicultural
Kadayif_(pastry)
Cold cucumber–yogurt dip, soup, or sauce
with the Turkish diminutive suffix -cık to yield cacık. The Armenian word cacıg is also related to this term and may itself derive from Turkish or Kurdish
Tzatziki
Culinary traditions of Turkey
Turkish cuisine (Turkish: Türk mutfağı) encompasses the traditional and regional foods of Turkey and its diaspora. It developed primarily from Ottoman
Turkish_cuisine
Indigenous Turkish red grape variety
black”), is an indigenous Turkish red grape variety traditionally associated with East Thrace in the Marmara Region of Turkey. Historically used in blends
Papazkarası
Indigenous Turkish red grape variety
Wines of Turkey. Retrieved 2025-12-23. Lemieux, Andrea (2021). The Essential Guide to Turkish Wine. Andrea Lemieux. ISBN 978-1956019087. "Turkish wine:
Çalkarası
Coffee brewing method without filters
Turkish coffee (Turkish: Türk kahvesi) is a style of coffee prepared in a pot called a cezve using very finely ground coffee beans without filtering.
Turkish_coffee
Middle Eastern flatbread with minced meat
Armenia and Turkey, where the dish became popular in local cuisines. In English, it is sometimes referred to as "Armenian pizza", or "Turkish pizza", because
Lahmacun
List of wine producers in Turkey
wineries in Turkey. Turkish wine Agriculture in Turkey Grape varieties of Turkey Yalav-Heckeroth, Feride (10 September 2024). "Turkey: Wine lands on the
List_of_wineries_in_Turkey
Chilean Central Valley Western coastal South African wine regions Western and southern coastal Turkish wine regions: Aegean Region Marmara region (bordering
Climate categories in viticulture
Climate_categories_in_viticulture
Country in Southeastern Europe and West Asia
titles won by Turkish wrestlers both individually and as a national team. Turkey portal Outline of Turkey Turkish: Türkiye [ˈtyɾcije] . Turkish: Türkiye Cumhuriyeti
Turkey
Turkish white wine grape variety
Muscat of Bornova is a white wine grape variety indigenous to the Aegean Region of Turkey, specifically the Bornova district of İzmir. It is considered
Muscat_of_Bornova
desserts from Turkish cuisine. Outline of kadayif List of desserts Turkish cuisine Tanis, Fatma (2025-06-07). "A baklava crawl in the Turkish city that's
List_of_Turkish_desserts
Dish of layered vegetables, sauce and meat
(μουσακάς) and from other Balkan languages, all borrowed from Ottoman Turkish, which in turn borrοwed it from Arabic muṣaqqa‘a (مصقّعة, lit. 'pounded'
Moussaka
Armenian producers in "beer gardens" (Turkish: bira bahçeleri). The first modern production of beer in Turkey started with the Bomonti beer factory in
Beer_in_Turkey
Turkish wine grape variety
Karasakız is a native Turkish red wine grape variety grown primarily in Bozcaada (Tenedos) and the northern Aegean Region, including the Gelibolu Peninsula
Karasakız
Traditional soup
Chorba, (/ˈtʃɔːrbə/ CHOR-bə; Turkish: [tʃɔɾˈba]) shorwa, shurba, shurpa, shurbah or shorba (/ˈʃɔːrbə/ SHOR-bə) is a broad class of stews or rich soups
Chorba
Turkish meat dish (variety of "döner")
restaurant such as "Uludağ kebabı". List of kebabs Turkish cuisine "Iskender kebap, Bursa kebab - Istanbul, Turkey - Local Food Guide". eatyourworld.com. Archived
İskender_kebap
Turkish flatbread dish
İçli pide (Turkish: İçli pide, lit. 'stuffed pide' ˈpiːdeɪ, PEE-dae), also called simply pide, is a savory Turkish dish consisting of a flattened, leavened
İçli_pide
Wines are produced in significant growing regions where vineyards are planted. Wine grapes berries mostly grow between the 30th and the 50th degrees of
List of wine-producing regions
List_of_wine-producing_regions
Rice dish in which grains do not stick
Historically, mutton stock was the most common cooking liquid for Turkish pilavs. Turkish cuisine contains many different pilav types. Some of these variations
Pilaf
Dessert from the Balkans
2025). "Trilece (Turkish Milk Cake)". Unicorns in the Kitchen. Retrieved 28 October 2025. "Trileçe kazan dünya kepçe". Hurriyet (in Turkish). 25 June 2018
Trileçe
Turkish wrap
A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. The wrap is made from
Dürüm
Tea (Turkish: çay pronounced [tʃaj]) is a popular drink throughout Turkey and the Turkish diaspora. Turkey has the highest per-capita tea consumption
Tea_in_Turkey
District and municipality in Denizli, Turkey
produce one of the best wine grapes in Turkey. It is often labeled as the "Napa Valley" of Turkey. Many of the Turkish wine producers source a sizable
Güney
Turkish pastry dough
Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish dishes. It is also the dough that is used in making the
Yufka
Type of dumpling popular in Central and West Asia
Kayseri mantısı. Baked Armenian manti Turkish mantı with melted butter, garlic-yogurt sauce and Aleppo pepper Turkish woman preparing Kayseri mantısı on
Manti_(food)
Middle Eastern chickpea puree dish
from the Arabic ḥummuṣ or via its borrowing for the name of the dish in Turkish: humus. Spelling of the word in English can be inconsistent, though most
Hummus
Creamy dairy food similar to clotted cream
qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: kaymak) is a creamy dairy food similar to clotted cream, made from the
Kaymak
Confections often made from nut butters or flours
its richness and flavor. Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva
Halva
Stuffed dish
grapevine, kale, or chard leaves. The word sarma is a Turkish word meaning "wrap" or "wrapped thing". In Turkish culinary terminology, sarma refers specifically
Stuffed_leaves
Traditional pot for making Turkish coffee
borrowed from Turkish, where it is a borrowing from Arabic: جِذوَة (jadhwa or jidhwa, meaning 'ember'). The cezve is also known as an ibrik, a Turkish word from
Cezve
Fermented grain-based beverage
content (around 1%), and a slightly acidic sweet flavor. According to Turkish etymological dictionary Nişanyan Sözlük, boza is etymologically Turkic
Boza
Fermented carrot beverage from Turkey
suyu (Turkish pronunciation: [ʃal̴ˈɡam (suˈju)]; lit. "turnip (juice)"), is a popular Turkish traditional fermented beverage from the southern Turkish cities
Şalgam
Island in Turkey
Τένεδος; pronounced [ˈteneðos]; Latin: Tenedus), or Bozcaada in Turkish, is an island of Turkey in the northeastern part of the Aegean Sea. Administratively
Tenedos
Turkish savory flatbread
is derived from the Turkish word közleme, meaning "to grill/cook on the embers". This word can ultimately be traced back to Turkish word köz, meaning "ember"
Gözleme
Turkish dish of Gaziantep province
List of lamb dishes List of smoked foods Food portal "alinazik" (in Turkish). Turkish Language Association. 2008. Archived from the original on 4 April
Alinazik_kebab
Turkic language
Turkish (Türkçe [ˈtyɾctʃɛ], Türk dili [ˈtyɾc dilɪ], also known as Türkiye Türkçesi 'Turkish of Turkey') is the most widely spoken of the Turkic languages
Turkish_language
Turkish and Balkan baked potato dish
krumpli. It spread to Anatolia via Balkan Turks. In English it is known as Turkish baked potato or coumpire; in French it is known as coumpire.[citation needed]
Kumpir
Turkish meat dish from Mersin
Mersin province in southern Turkey, it has become one of the country's most popular street foods. Distinct from other Turkish kebabs or döner, tantuni is
Tantuni
Wine fermented without skin contact
White wine is a wine that is fermented without undergoing the process of maceration, which involves prolonged contact between the juice and the grape skins
White_wine
Mediterranean dish
known as bakla ezmesi, is a traditional Turkish dish made of dried fava beans (broad beans, called bakla in Turkish), which are soaked and dehulled, leaving
Fava_(Turkish_dish)
Meat dish
popularized in 1970s West Berlin by Turkish immigrants. This was recognised by the Berlin-based Association of Turkish Döner Manufacturers in Europe in 2011
Doner_kebab
Variety of grape
Karalahna (meaning "Kale" or "Black Cabbage" in Turkish) is a native Turkish red wine grape variety grown almost exclusively on the island of Bozcaada
Karalahna
Red pepper dip from Syrian cuisine
Platformu (in Turkish). Retrieved 4 January 2026. "Gaziantep'in neyi meşhur? Gaziantep'teki patentli en meşhur 107 şey". Gazete Vatan (in Turkish). 11 July
Muhammara
Middle Eastern condiment made from sesame
written 4,000 years ago that describes the custom of serving the gods sesame wine. Historian Herodotus writes about the cultivation of sesame 3,500 years ago
Tahini
Dehydrated fruit Prunus sect. Armeniaca
varieties are dried in halves, without the kernel or stone. Mediterranean or Turkish varieties of dried apricots are typically dried whole and then pitted,
Dried_apricot
Common dishes throughout Europe
Greek and Turkish cuisines. Greek Cypriot cuisine is another regional Greek cuisine along with Cretan, Ionian, or Attic. Cypriot wine Turkish cuisine is
List_of_European_cuisines
Turkish sweet
of Turkey, but this tradition is now rapidly disappearing. Today the manufacturing process is partially mechanised. There are many different Turkish names
Pişmaniye
Spirit produced by distilling wine
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner
Brandy
Turkish meat dish
original. Turkey portal Food portal List of lamb dishes List of kebabs "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines
Beyti_kebab
Bread baked in the ashes of a fireplace
Pogača (Cyrillic: погача; Turkish: poğaça; Hungarian: pogácsa) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found
Pogača
Custard-filled dessert
γαλακτομπούρεκο, Laz: paponi, Turkish: laz böreği) is a dessert popular in Greece and the eastern Black Sea Region of Turkey. It is made of custard, layers
Galaktoboureko
Middle Eastern raw meatball dish
Çiğ köfte (Turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of southeastern Turkey in Urfa. The dish is
Çiğ_köfte
Stuffed dishes in Middle Eastern cuisine
often blended with Turkish terms, such as maḥshī yabraq or maḥshī brag in Syrian and Kuwaiti Arabic, a combination of the Turkish word yaprak ("leaf")
Dolma
Turkish grilled ground meat on a skewer
Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria. According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures
Adana_kebabı
Turkish bulgur salad dish
of salads Eetch Tabbouleh Turkish cold bulgur soup Mercimek köftesi Ghillie Basan; Jonathan Basan (1995). Classic Turkish Cookery. I.B. Tauris Publishers
Kısır
Arab and Levantine dish of ground meat and bulgur
Agency (in Turkish). 12 June 2021. Retrieved 8 December 2025. "Coğrafi İşaret Platformu". Turkish Patent and Trademark Office (in Turkish). Retrieved
Kibbeh
Turkish salad
Çoban salatası or choban salad (Turkish for "shepherd's salad") is a salad that originated from Turkish cuisine, consisting of finely chopped tomatoes
Çoban_salatası
Fermented dairy product made of mare milk
[...] and when they have beaten it sharply it begins to boil up like new wine and to sour or ferment, and they continue to churn it until they have extracted
Kumis
Type of kebab
"Çökertme kebabı tarifi - Kadın". www.haber8.com (in Turkish). Retrieved 2018-03-23. "Binnur's Turkish Cookbook: Çökertme Kebab". www.turkishcookbook.com
Çökertme_kebabı
Stuffed phyllo pastry
breakfast meal on Saturday mornings. The English name borek comes from Turkish börek (Turkish pronunciation: [bœˈɾec], Ottoman بورك), while burek is used in the
Börek
Greek and Turkish dish of sauced meatballs
Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte (Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served
Smyrna_meatballs
Turkish style bread pudding
specialty dessert of Turkish cuisine but it is also known in many regions that were historically part of the Ottoman Empire. The Turkish name of the dessert
Ekmek_kadayıfı
Turkish tomato and egg dish similar to shakshouka
as a main dish. Some Turkish cooks like Saniye Anne insist that a proper menemen cannot be made without onions. In 2018, Turkish food critic Vedat Milor [tr]
Menemen_(food)
Cereal food made from groats of different wheat species
Look up bulgur in Wiktionary, the free dictionary. The word bulgur is the Turkish pronunciation of the Arabic burghul (برغل), which is ultimately borrowed
Bulgur
harvest is used for Turkish wine. Raisins are exported to the EU and the United Kingdom. There are almost 200 million olive trees, and Turkey produces about
Agriculture_in_Turkey
1974 military conflict
between Greek and Turkish Cypriots, and in response to a Greek junta-sponsored Cypriot coup d'état five days earlier, it led to the Turkish capture and occupation
Turkish_invasion_of_Cyprus
Grilled lamb or goat intestine dish
called kokoreççi in Turkish. In the early 2000s, during the Turkish accession to the European Union it has been speculated by the Turkish media that EU regulations
Kokoretsi
Turkish bean stew
Kuru fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce
Kuru_fasulye
Turkish dish of poached eggs
Çılbır or Turkish Eggs is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). There are records of çılbır being eaten by Ottoman
Çılbır
Roe-based meze common to Turkey and Greece
"tara-". Nişanyan Sözlük (in Turkish). Retrieved 2026-05-15. Basan, Ghillie; Basan, Jonathan (15 April 1997). Classic Turkish Cooking. Macmillan. p. 68.
Taramasalata
Middle Eastern sauce made either from walnuts (Turkey) or tahini (Levant)
"tarator" (Ottoman Turkish: تراتور, طراتور) appears twice in the 1890 dictionary by Turkish-to-English James Redhouse, A Turkish and English Lexicon
Tarator_(sauce)
Greek and Turkish cuisine
Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow's milk, goat's milk, or a combination, and used to
Saganaki_cheese
Savory spinach pie made with filo pastry
filled with spinach, or sometime chard (in Bosnian blitva); the word burek (Turkish börek) is a pie filled with minced meat. TasteAtlas, an encyclopedia of
Savory_spinach_pie
Skewered meat dish
normally not on the same skewer. Shish kebab is an English rendering of Turkish: şiş (sword or skewer) and kebap (roasted meat dish), which dates from
Shish_kebab
Sausage of Balkan to Central Asian origin
his Thesaurus recorded the word sucuk (سجوق) in Ottoman Turkish in late 17th century. The Turkish name has been adopted largely unmodified by other languages
Sujuk
Narrow strait in northwestern Turkey
the Gallipoli peninsula (Turkish: Gelibolu) are sparsely settled, while the southern shores along the Troad peninsula (Turkish: Biga) are inhabited by
Dardanelles
Chicken dish
taouk or shish tawook (Arabic: شيش طاووق; Turkish: tavuk şiş) is a marinated chicken shish kebab of Turkish, Armenian and Arab cuisine that has become
Shish_taouk
Brined string cheese
(in Turkish). Retrieved 2021-05-04. TATTERSALL, Aynur (13 January 2021). "Anadolu'da peynir peşinde bir yolculuk". www.hurriyet.com.tr (in Turkish). Retrieved
Chechil
Turkish caramelized milk pudding
Kazandibi or kazan dibi (Turkish: Kazandibi, lit. 'bottom of kazan or cauldron') is a Turkish dessert and a type of caramelized milk pudding. It was developed
Kazandibi
Meat-topped flatbread dish originated in Konya
Etli ekmek (lit. 'Bread with meat') is a traditional Turkish dish that originated in Konya, Turkey. It is a type of flatbread topped with minced meat,
Etli_ekmek
Unleavened bread baked on a griddle
agents. Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known
Saj_bread
Middle Eastern veal or mutton stew
Tas kebab (Persian: تاس کباب, Turkish: tas kebap or tas kebabı) is Middle Eastern meat stew. It is also used in the Balkans, with a different cooking
Tas_kebab
Stuffed sorrel (Armenian: թարխունի տերեւով լցոնած or սալորի տերևներով դոլմա, Turkish: Labada sarması or Evelik Dolması) is a generic name for meals made of
Stuffed_sorrel
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