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Traditional Ankara Food

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Cuisine is an integral part of any local culture, and no trip to Ankara is complete without tasting the traditional Ankara food. This directory offers information about the traditional dishes and drinks available in Ankara to help visitors better understand the local food culture and make an informed decision when trying them.


  • Çiğ Köfte: it is made with either beef or lamb.
  • Poğaça: butter, eggs, flour, yogurt, salt, white cheese or feta crumbles, parsley and sesame seeds.
  • Sujuk (Sucuk): ground meat with various spices including cumin, sumac, garlic, salt, and red pepper.


  • Iskembe: soup made of veal tripe, water, butter, foul, egg yolk and garlic cloves smashed with salt.
  • Tarhana: dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk.
  • Toyga: soup made of chickpeas, spinach, garlic, pepper, yogurt, egg yolk and flour.


  • Baba ghanoush: mashed and mixed eggplant with various seasonings.

Main courses

  • Adana kebab (Kıyma kebabı): charcoal grilled, spicy, hand-minced meat brochette.
  • Ankara Tavasi (Stewed Meat): lamb, rice, carrots, tomatoes, green peas, onions, butter, flour, black pepper, cumin, cinnamon, eggs yolk and yogurt.
  • Börek: a thin flaky dough known as yufka, filled with cheese, often feta, sirene or kaşar, minced meat, or vegetables.
  • Çoban Kavurma (Shepherd’s Roasted Meat): lamb meat or sirloin steak roasted with onions, tomatoes, mushrooms, garlic, herbs, black and green pepper.
  • Efelek dolmasi: Efelek leaves, rice, minced meat, butter, fresh dill, onions, parsley, tomato paste, back and red pepper.
  • Gözleme: rolled pastry filled with potatoes, spinach, eggs, meat, eggplants, feta cheese, mushrooms or mixed.
  • İskender kebap: thinly cut grilled lamb, hot tomato sauce, pide (pita) bread, butter, yogurt.
  • Kaymak: creamy dairy product made from milk of water buffalos or of cows.
  • Kebab: the traditional meat for kebab is lamb, but it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu.
  • Keşkek: wheat or barley stew, lamb or chicken, butter, black pepper, pepper paste, salt.
  • Kol böreği (Arm börek): long lined or rounded rolls filled with minced meat, feta cheese or potato.
  • Kuzu Kapama (Roast Lamb): lamb meat, onions, garlic, potatoes, fresh parsley, pepper.
  • Manti (dumpling): spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed.
  • Menemen: egg, onion, tomato and green peppers (paprika), and spices such as ground black pepper, ground red pepper, salt, oregano and mint.
  • Orman kebabi (Forest kebab): lamb or ground beef, onions, carrots, potatoes, green peas, red pepper paste, vegetable oil, ground thyme, salt and pepper.
  • Pastırma: air-dried cured beef, also camel, pork, lamb, goat, and water buffalo may be used.
  • Pilaf: rice cooked in a seasoned broth, with onion and a large mix of spices. May also contain a variety of meat and vegetables.
  • Simit: flour, olive oil, butter, water, eggs, milk and sesame seeds.
  • Stuffed Eggplants (Karnıyarık): eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.
  • Testi kebabı: meat (beef, lamb or chicken), carrots, tomatoes, eggplants, beans, shallots, garlic, butter and green pepper.
  • Yalanci dolma (Stuffed Vine Leaves): vine leaves stuffed with rice, onions, tomatoes, fresh mint, salt and peeper.


  • Acıbadem kurabiyesi: bitter almond biscuit.
  • Aşure: wheat, rice, beans, chick peas, sugar (or other sweetener), dried fruits, and nuts.
  • Baklava: sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
  • Lokma (Honeyed crisp doughnuts): fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon.
  • Sutlac (Rice Pudding): rice, milk, flour, vanilla sugar, cinnamon, and raisins.
  • Sütlü Nuriye: flattened dough, hazelnuts, butter, sugar, lemon and sweet syrup.
  • Tavuk göğsü (Chicken breast pudding): pudding made of chicken breast meat, milk, sugar, cracked rice and cinnamon.
  • Turkish delight: confection of pistachios, hazelnuts, mastic, flour, icing sugar, copra, cream of Tartar, cinnamon and mint.

Fast food

  • Kumpir (baked potato): baked potato with various fillings: mayonnaise, pickles, sweetcorn, sausage slices, carrots, mushrooms, sliced green and black olives, steamed peas, salad.
  • Soslu dürüm: a wrap filled with typical döner kebab ingredients such as lamb meat or chicken meat pieces, some vegetables and spices.

Street food

  • Balık ekmek (fish sandwich): grill fish fillets, bread, tomatoes, lettuce, onions, pepper.
  • Döner kebap: sliced lamb, beef or chicken, pita bread, tomatoes, onions, green pepper, sauce.
  • Kofta (Meatball): minced ground meat (lamb or beef) mixed with onions, garlic, salt, black pepper, ground cumin, mint.
  • Lahmacun: thin piece of dough topped with minced meat (most commonly beef and lamb) and various vegetables.
  • Midye dolma (Stuffed Mussles): mussels stuffed with rice, pie nuts, raisins, onions, mint, and black pepper.
  • Pide: round pocket bread filled with different ingredients: chicken, beef, cheese, potatoes, salad, garlic.

Drinks (Non-alcoholic)

Drinks (Alcoholic)

  • Boza: maize (corn), fermented wheat, cinnamon, roasted chickpeas.
  • Efes Pilsen Beer: malted wheat, rice, hops, water.
  • Kalecik Karası: Kalecik Karası grapes.
  • Öküzgözü: Dark red wine made of Öküzgözü grapes with fruity flavors of raspberry and cherry.
  • Papazkarası: Papazkarası grapes, Cinsaut wine grapes.
  • Turkish Rakı: either pure suma or suma mixed with ethanol in traditional copper alembics and subsequently flavoring with aniseed.

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