Turkish cuisine guide
Where it comes from
Turkish cooking carries the Ottoman inheritance — a court cuisine that absorbed Balkan, Levantine, Caucasian and Persian influence over centuries. Lamb and yoghurt anchor much of the savoury repertoire; bulgur and rice both serve as staples; the mezze table structures the meal socially as much as nutritionally.
Kebab is a family of preparations, not a dish. Adana, Urfa, İskender and döner differ in cut, spicing and service, and using the general word where a specific one exists costs both accuracy and search interest.
Allergens and dietary needs
Sesame, nuts and dairy are the recurring allergens: tahini in mezze, pistachio and walnut through the pastry course, yoghurt in sauces and marinades. Baklava is wheat, nut and often dairy in a single item.
Many guests will also be looking for halal status. That is a sourcing and handling claim, not a menu-copy one — make it only where the supply chain supports it, and say what it covers.
Naming it on an English-language menu
Name the specific kebab rather than the category: Adana, Urfa, İskender and döner differ in cut, spice and service, and the general word costs both accuracy and search interest.
Mark the mezze that are genuinely vegetarian. A large share of the repertoire is, and guests filtering for it should not have to guess from the names.
Staple ingredients
- lamb
- yogurt
- olive oil
- bulgur