Turkish
A cuisine of spices and the grill: doner kebab, flatbreads, baklava and generous meze.
Turkish cuisine blends Mediterranean, Middle Eastern, and Central Asian traditions: grilled meat, flatbreads, yogurt-based sauces, and plenty of spices and herbs. Doner kebab is one of Turkish cuisine's most famous exports, having inspired shawarma and döner variations worldwide: meat is roasted in layers on a vertical spit and served in flatbread with vegetables and sauce. Turkish food is generous and hospitable by nature — tea and meze appetizers accompany almost every meal. Here are recognizable Turkish recipes, adapted for home cooking without special equipment.
Frequently asked questions
Can I make doner kebab at home without a rotisserie?
Yes, the meat can be marinated and pan-fried or grilled in thin slices — the flavor comes very close, though you won't get the classic crispy edge from spit-roasting.
What meat is used for doner kebab?
Traditionally lamb or beef, sometimes chicken — the meat is sliced thin and marinated in spices before cooking.
What is doner kebab served with?
Usually flatbread or pita, fresh vegetables (tomatoes, cabbage, onion), a yogurt-based or garlic sauce, and sometimes fries.