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Are you bored eating at home and wanting to try something new with your family? Whenever you are ready to broaden your tongue, do not forget to try some of the delicious and mouth-watering Turkish food, without further ado, check this amazing food!

1. Piyaz

Antalya's piyaz salad is one of the city's most well-known dishes, and its secret ingredient is its beans. They're not your average butter bean, but a small variety known as candir, named after the inland province where they're grown.

Candir, which is delicate and flavorful, is combined with tahini thinned with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley, and olive oil. A soft boiled egg is roughly chopped up and mixed through just before serving in the most traditional version.

2. Ezogelin corba

According to legend, this dish was created by an unhappy married woman named Ezo who was attempting to win over her mother-in-law through her stomach. She made a zesty soup with red lentils, tomato salca (sweet or hot tomato paste), grated fresh tomatoes, and onions, topped with dried mint and pul biber (chilli flakes).

There's no evidence that it worked, but ezogelin (which literally translates to bride Ezo) from a small village near Gaziantep is still the food of choice for brides-to-be.

3. Saksuka

Turkish cuisine includes a wide variety of vegetable dishes known as zeytinyagli yemegi – olive oil-cooked foods. The majority are vegetable-based, with green beans, artichokes, and, of course, eggplants among them.

Sasuka is one of the most delicious eggplant dishes. Silky purple-skinned cubes of green flesh are cooked with zucchini, garlic, tomatoes, and chilli – the amount of the latter varies depending on where it's made in Turkey.

4. Kisir

Kisir is a salad made with fine bulgur wheat, tomatoes, garlic, parsley, and mint. There are numerous versions from all over Turkey, but the Antakya one includes nar eksisi (sour pomegranate molasses) and pul biber (hot red chilli flakes). They like it hot down south.

5. Mercimek kofte

Mercimek kofte, also known as belluh among Diyarbakir residents, is a vegetarian delight. They are made from red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato, aci biber salca (hot red pepper paste), and crushed cilantro and come in handy bite-sized servings. Simply place one of these flavorful nuggets on a lettuce leaf, add a squeeze of lemon juice, roll it up, and eat.

6. Inegol kofte

In Turkish cuisine, meatballs are much more than just meatballs. Each style brings its own distinct flavour of history. One of the most well-known is Mustafa Efendi's Inegol kofte. He was born in Bulgaria and moved to Inegol in northwest Turkey in the nineteenth century. Unlike other Turkish koftes, his recipe only calls for ground beef or lamb and breadcrumbs, which are seasoned with onions.

7. Iskender kebab

Bursa, in northwest Turkey, is famous for three things: silk, the Uludag ski fields, and a type of kebab known as Iskender. This dish was reportedly created in 1867 by a gentleman by the same name for workers in the city's Kayhan Bazaar.

Thin slices of doner meat are placed reverently over plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter, and served with tangy yoghurt, grilled tomato, and green peppers.

So, are you ready to try Turkish food? Go visit Sahan Mezopotamian Street Food now!

Visit Us at
Sahan Mezopotamian Street Food
(02) 964 991 67
35-39 Auburn Road, AUBURN, NSW 2144, Australia

Source: edition.cnn