Turkish Food Quiz

A spicy minced-meat kebab grilled on a wide flat skewer.

Its protected regional status means it can only legally be called 'Adana Kebab' if made to specific standards.

Layered meat slow-roasted on a vertical spit and shaved to order.

Döner spread worldwide largely through Turkish immigrant communities in 20th-century Germany.

Sliced döner meat over bread, draped in tomato sauce and yogurt.

It's named after the 19th-century cook in Bursa credited with inventing it.

A thin, crisp flatbread topped with minced meat and spices.

It's often rolled up around fresh herbs and lemon juice and eaten by hand.

A boat-shaped baked flatbread, often filled with cheese or meat.

Pide is sometimes called 'Turkish pizza,' though the two developed independently.

A circular bread coated in sesame seeds, a beloved street snack.

Rings of simit are traditionally dipped in grape molasses before being coated in sesame.

Thin layers of pastry rolled or stacked around cheese or meat.

Börek-style pastries appear across many former Ottoman territories under various names.

Tiny boiled dumplings served swimming in garlicky yogurt.

In some regions, mantı are folded so small that dozens fit comfortably on one spoon.

A smooth, golden red lentil soup served with a squeeze of lemon.

It's one of the most common starters at Turkish restaurants nationwide.

A creamy tripe soup, traditionally eaten late at night.

It's a popular dish among late-night revelers, believed to help settle the stomach.

A split eggplant stuffed with seasoned minced meat and baked.

Its name translates to 'split belly,' describing how the eggplant is sliced open for stuffing.

Eggplant braised whole with onion, tomato, and olive oil.

The name translates to 'the imam fainted,' though the exact origin story varies by telling.

A simple, comforting white bean stew, often paired with rice.

It's considered one of the most iconic everyday home-cooked Turkish dishes.

A thin, refreshing yogurt and cucumber dish, eaten as a side.

Unlike Greek tzatziki, cacık is often served thinner, almost like a cold soup.

Strong black tea brewed in a stacked double teapot.

Turkey has one of the highest per-capita tea consumption rates in the world.

Finely ground coffee slowly simmered, unfiltered, in a small pot.

Turkish coffee preparation was added to UNESCO's Intangible Cultural Heritage list in 2013.

Many-layered phyllo pastry soaked in syrup, famous from Gaziantep.

Gaziantep baklava traditionally uses pistachios rather than walnuts.

Shredded pastry crisped around a molten cheese center, served hot.

It's typically served immediately from the pan so the cheese center stays stretchy.

A soft, dusted gel candy known abroad as Turkish delight.

Rosewater and lemon are among the most traditional lokum flavorings.

Eggs scrambled together with tomatoes, peppers, and spices.

It's typically cooked and served directly in the same small skillet.