16+ Local Turkish Dishes To Eat in Istanbul (2026 Foodie Guide Edition)
16+ Local Turkish Dishes To Eat in Istanbul (2026 Foodie Guide Edition)
Over the years of visiting Turkey, and sometimes just Istanbul for the food, I’ve come up with a short list of some of my favorite dishes that I think all food lovers visiting this city should try.
Caveat: This is not an exhaustive list. Far from it. Despite and because of my love for Turkish cuisine, this list would be way too long if I included every dish I ever tried or liked. Famous dishes like Adana Kebab, Şakşuka, and Kofte or its many different variations are left off because I feel like a lot people will know these dishes already. If not, it’ll be at the top of most menus anyway.
A Quick Note About Eating ‘Authentic’ In Istanbul
I get a lot of messages asking about ‘authentic’ places to eat in Istanbul.
My general rule of thumb is this. If you’re visiting popular tourist areas like Sultanahmet, Eminonu, Galata or Taksim Square, you’re not going to be finding many places where locals are flocking to, especially with the higher prices and inflation.
If you want a truly authentic dining experiences where you can still mingle with locals, look for casual lokantasi where home-style meals are prepared in advanced in large quantities and served up quickly in a no-frills setting, ocakbaşi (grill houses) with open charcoal grills serving up grilled meats and memes, or kahvalti mekani (breakfast salons) where locals would get together for a slow social morning meal.
Area wise, you’ll want to head to out to Kadikoy, Besiktas, or Fatih. A lot of my recommendations are in these areas, but I’ll also include the busy tourist areas, because, well, that’s where most visitors will be.
The list below includes my personal favorites and hopefully a few of these will be new to you.
I started the list with 16 items, but I added a few that I forgot about after my recent trip. They are not ranked in any order, though I start with some of the more unique offerings and then turning to some of the classics.
- Cağ Kebab
- Balik Dürüm/Ekmek
- Beyran and Kelle Paca/Işkembe Soup
- Islak Hamburger
- Kokoreç
- Irmik Helva
- Iskender Kebab
- Hamsi
- Dondurma
- Tavuk Göğsü
- Turkish Sand Coffee
- Lahmacun
- Menemen
- Simit
- Künefe and Katmer
- Dolma and Sarma
- Börek
- Salep
- Muhallebi and Kazandibi
- Midye Dolma
One of my favorite ways to enjoy Istanbul is to pick a handful of places from my list below and make a day out of exploring the city in between bites.
TIP: My top food tour recommendation.
Alternatively, if I had to make only one food tour recommendation for your time in Istanbul, it would easily be this two continents tour with 20+ tastings across both the European and Asian side of the city.
It’s a good option if you only have a couple of days in Istanbul, because it’d be tough to try so many of these things on your own, especially in full portions.
Incredibly, we hit up 10 different spots and tasted many things that are on this list and even some that are not.
We started at the Spice Bazaar and eventually made our way by ferry across the Bosphorus to Kadikoy. For me, no food adventure would be complete without a visit to the Asia side of Istanbul, whether it’s to Uskudar or Kadikoy.
Not just in Istanbul or Turkey, but this was one of the best food tours I’ve been on period.
Note: I try to list one or two places where you can try these dishes, but honestly, it doesn’t really matter where because it’ll be fine. The downside of sending everyone to one spot is that you inevitably get unnecessarily long lines, higher prices, and sometimes lower quality, like my first recommendation below.
Cag Kebap
This one focuses more on traditional street food and the classics.
If you think you’ve had a good kebap, wait until you try the Cağ Kebap. Marinated chunks of the best cuts of lamb are tightly pressed together and slow-cooked horizontally over an open flame.
The slow rendering fat and hardwood charcoal give the tender and juicy meat a unique and mouth-watering smoky flavor. When ready, it’s sliced thinly off the spit right onto the skewers and served with warm lavash and some fresh onions and tomatoes.
Where To Try: Şehzade Cağ Kebap was my go to spot in the central part of Istanbul. They’ve gotten popular and the quality is nowhere close to what it used to be, but it’s still decent.
Update: I was just there in September 2026 and it was a bit disappointing this time around.
Balık Dürüm/Ekmek
TIP: This one focuses only on the Kadikoy side.
One of the iconic Istanbul street food that some people might pass over is the simple fresh fish sandwich. Mackerel fillets, grilled to perfection, are served in a wrap (dürüm) or bread (ekmek) with just some lettuce and onions. The lavash is brushed with some oil and sprinkled with seasoning before getting one final smoking on the grill.
The sandwich is simple and looks quite plain, but has so much flavor when you bite into it. I appreciate it for the freshness of the fish complemented by the crisp lettuce, onions, and a squeeze of lemon.
Where To Try: Anywhere along the Karaköy waterfront near the Galata Bridge.
Beyran and Kelle Paça/Iskembe Corba
TIP: The first of the two hammams I recommend for visitors.
Beyran corba is a rich lamb and rice soup from Gazientep that’s one of the best comfort and hangover dish you can find in Istanbul. The broth is made from lamb bones that releases its collagen after hours of being simmered.
If you familiar with Asian cuisine, it’s similar to a broth rice porridge, but even richer from the garlic, butter, and fat from the lamb.
Believe me when I tell you that it’s one of my favorite things to eat in Turkey.
For the adventurous palate, try the kelle paça, made with lamb’s head and trotter or işkembe corba, tripe soup.
Where To Try: Lezzet-i şark is a great spot right outside the Egyptian Spice Bazaar for the Beyran. Murat Kelle Paça is your late-night spot for all the above soups if you’re on a night out in Taksim.
Islak Hamburger
TIP: The second of the two hammams I recommend for visitors.
On the topic of late night eating, this is not an dish you’ll find on most list, but if it is not one of the most weirdly satisfying street foods to eat when you’re out at night.
Islak means ‘wet’, and the wet hamburger is exactly what it sounds like. A burger with a soggy bun made wet from the garlic tomato sauce and being kept together in a glass box where the steam continues to soften the whole thing the meat, sauce, and bun becomes one.
It was invented in Taksim, so it’s most appropriate to have it there.
Where To Try: Kizilkayalar is famous for their wet burgers, but I prefer it at Sarriko Sokak Lezzethttps://whereandwander.com/wp-admin/admin.php?page=wpcf7leri, where you should definitely pick up two along with an ayran.
Kokoreç
TIP: Highly recommend an evening cruise on the water with dinner if you have an extra evening free.
If you sounded intrigued by the lamb’s head or tripe soup, you’ll definitely want to try Kokoreç. Spiced and grilled lamb intestines is not for everyone, but those brave enough to try it will be rewarded with a flavor that’s like nothing else on this list.
It’s minced and served on bread, with a sprinkle of oregano and a dash of spicy pepper. Despite its unconventional main ingredient, kokoreç is beloved by locals for its rich, savory taste. It’s an adventurous choice and a must-try for offal lovers.
Where To Try: Sampiyon Kokoreç is a good a spot as any to try it near the Taksim area, but Kokorec Tekin Usta is the place to go if you love this cuisine. It’s a bit far though for most visitors.
Irmik Helvasi
TIP: The guided tour I took the second time in Istanbul. The sites are nice, but the stories make them better.
Made from semolina, butter, sugar, and milk or water, this Turkish dessert is toasty, sweet, nutty, and grainy all in one.
Made with semolina flour, butter, sugar, and milk, it’s one of my favorite street desserts, especially when served with pistachio and maraş dondurma (Turkish ice cream).
Because it’s traditionally eaten during special events, it’s not so commonly found, so I always this melt-in-your-mouth dessert anytime I see it.
Where To Try: Helvaci Ali is a little dessert shop near Galata Tower or there’s Haci Şerif on the Eminonu side.
Iskender Kebab
A beloved dish that was supposedly invented by a man named Iskender Efendi in the Bursa region of Turkey. The descendants claim that their grandfather effectively invented the whole vertically inclined döner meat tower that we know today, when he changed the orientation of the meat stack so that the fat would render downwards as the meat was roasting.
The meat is then sliced thin and served over pieces of piece bread and tomato sauce before being finished with a healthy (or unhealthy, depending on how you look at it) amount of melted butter. It’s served with a side of yogurt to cut through all the richness.
So whether you believe the claim or not, there’s a restaurant run by Iskender’s descendant right in Istanbul, so you don’t have to go all the way to Bursa for their flagship store.
Where To Try: Kebapçi Iskender Iskenderoglu is the original spot in Kadikoy. There’s also Iskender Kuruluş 1867 in Beşiktas, which is also run by another branch of the family tracing back to the original founder.
Both are pricier than other options you’ll find around the city.
Hamsi and Istavrit
TIP: My partner enjoyed this perfume making workshop with her girlfriends.
The humble little anchovies (hamsi) and local horse mackerel (istavrit) are seriously overlooked by visitors, often overshadowed by the more famous waterfront Balik Dürüm.
But these little things fried up (coated in flour and arranged in sunburst wheel pattern) in an obscene amount of oil and eaten whole with just a spritz of lemon juice hits a special spot, especially with a cold glass of beer.
Where To Try: Tarihi Moda Cigercisi is a little butcher shop in Kadiköy that serves up a no-frills plate of these fried anchovies
Dondurma
Turkish ice cream, or Dondurma, is famous for its unique and almost chewy texture. While I love the creaminess of Italian gelato, Turkish dondurma has this special mouth-feel that makes it one of my favorite types of ice cream. The elasticity and firmness make it fun to eat, and you’ve probably see video of vendors putting on a show when serving it.
You’ll find flavors like sade (plain), pistachio, and rose. On its own, I love pistachio, but when served with the Irmik Helvasi from above, it’s gotta be the plain sade.
Where To Try: You can find this treat everywhere, but try Galleria Vitavien on Istiklal or Damla Dondurma Boza and Mini Dondurma if you don’t mind going on an adventure.
Tavuk Göğsü
Tavuk Göğsü is a milk pudding dessert made with chicken breast. So, yup. But honestly, it tastes a lot better than it sounds, because you don’t taste the chicken at all.
It’s just a sweet and milky dessert with notes of vanilla and cinnamon.
Where To Try: You can find it at many of the dessert shops like the Saray Muhallebicileri or Hafiz Mustafa chains, although I find it hard to recommend the latter due to its exorbitant prices.
Staples Not To Be Overlooked
The list above has some of my personal favorites as well as unique dishes that you may not think to try, but there are a bunch of other classics that should not be overlooked.
Turkish Sand Coffee
Turkish coffee is usually prepared in copper pots, but the ancient method of preparation involves heating it in hot sand. To a trained hand, the sand allows for precise temperature control to heat up the coffee and cool it off before it boils over.
The result is a rich and thick brew with a smooth, velvety texture that can go head to head with the strongest espresso. It’s an experience as much as a drink, so enjoy the show and the caffeine.
Lahmacun and Pide
The simpler cousin to the famous Pide flatbread, Lahmacun is often called “Turkish pizza.”
Unlike the thicker and fluffier Pide that’s filled with many combinations of ingredients, the rustic Lahmacun is a thin, crispy flatbread topped with just minced meat, tomatoes, onions, and herbs.
To enjoy it right, you top it with fresh parsley, a squeeze of lemon, and sometimes a bit of sumac before rolling it up.
You also have to have it with a glass of cold ayran, taking a bite and then a sip of the milky yogurt drink while the lahmacun is still in your mouth.
Where To Try: Halil Lahmacun is one of the oldest Lahmacun restaurants in town, but Çinili Taş Firin is a newer contender where the crispy lahmacun is only a few steps from the oven to your table. Both are in Kadikoy, but you can find lahmacun almost anywhere.
Menemen
Breakfast is a thing in Turkey, where there’s a famous saying that the ‘eyes eat first.’ The first meal of the day is an affair with a large spread of small dishes laid out so you can take it in visually before the first bite.
But if I had to pick one breakfast dish to highlight, it’d be Menemen, scrambled eggs cooked with tomatoes, green peppers, and a variety of spices, that’s very similar to Şakşuka. It’s often served with fresh bread for dipping.
I prefer the poached eggs and spices in a Şakşuka more, but the combination of the scrambled eggs’ creaminess in a Menemen with the slight acidity of the tomatoes and the sweetness of the peppers makes this Turkish original something you should try.
Where To Try: Lades Menemen
Simit
Simit is the popular and humble everyday man’s bread that’s often described as a Turkish bagel. The crunch exterior is crusted sesame seeds and while the inside is soft and chewy.
You can pick them up from street vendors, but it’s better to go to a proper bakery and get a fresh one to truly appreciate what makes it so good. Enjoy it with a hot cup of Turkish tea.
Its simplicity and widespread availability make it a quintessential part of daily life in Istanbul.
Where To Try: You can find simit street vendors all over the city, but Cihangir Tarihi Simit Fırını is a 24 hour bakery where you can get the stuff fresh from the oven all day long, along with a bunch of other tasty local pastries.
Künefe and Katmer
Künefe is a cheese-lover’s dream dessert that most people even know exists. It’s made by layering soft, unsalted cheese between shredded crispy phyllo dough and baked until golden and crispy on the outside, and melty on the inside, then soaked in sweet syrup.
Served hot, one bite fills your mouth with the crunch of the shredded dough and gooey, cheesy center that will make you regret agreeing to share one with your partner or friend in the first place.
It’s often topped with pistachio nuts, but I especially like it when it’s also topped with Dondurma ice cream.
Equally as good, but in a different way is Katmer, which is a pan fried square phyllo pastry filled with ground pistachios, and kaymak cream and sugar. It’s flaky, creamy, and writing about makes my mouth salivate, despite the calories.
Where To Try: Künefe and Katmer are desserts you’ll find in a most restaurants, so there’s no need to go to a specific spot to seek it out, but if you’re picky you can go to Keyfeder Künefer Katmer, that specializes in both.
Dolma and Sarma
Although it’s more of a starter in a meze platter or a side dish, sometimes I eat enough of these stuffed grape leaves for a full meal.
In Turkey, dolmas are ‘stuffed’ while sarmas are ‘rolled.’ So the traditional rice in grape leaves or meat wrapped with cabbage are actually called sarmas here. Dolmas can come in the hollowed-out eggplants, tomatoes, peppers or zucchini flowers and filled.
What’s inside varies from place to place, but it’s usually a flavorful mixture of rice, pine nuts, currants, and spices. You can also find it with meat, which makes it filling enough for a main course.
This is a staple of Turkish and Mediterranean cuisine in general, so you’ll probably have run into them at some point elsewhere.
Where To Try: You can find both at many restaurants, but I recommend heading to a Sarkuteri shop, like the famous Gozde Sarkuteri in Kadikoy where you can order both and other salads or mezes as takeaway to enjoy on the spot or at home.
Börek
Börek has roots in Turkish, Middle Eastern, and Eastern European countries. Many countries will claim it their own, or at least proclaim their version the best, but this simple pastry actually comes from the Turks, possibly developed in Central Asia by the nomadic Turks before moving west.
It’s made from layers of thin, flaky dough filled with various ingredients like cheese, minced meat, or spinach and baked until golden.
Where To Try: You’ll want to find a börekçisi to get the best ones fresh, but those are not hard to find all over Istanbul. For a specific recommendation, you can try Tarihi Çemberlitaş Börekçisi.
Salep
Salep is a warm, creamy drink that makes me think of Christmas or sitting in front of a fire in a rustic farmhouse. It’s made from the powdered flour of wild orchids, mixed with milk and sugar, and often topped with cinnamon.
The slightly floral flavor and thick, velvety texture, make it one of the most comforting drinks during the colder months.
Where To Try: It’s available in many restaurants, cafes and dessert shops.
Muhallebi and Kazandibi
Muhallebi is a creamy, milk-based rice pudding with a smooth texture. You can find it flavored with rose water or mastic and topped with cinnamon or nuts. It’s light and mildly sweet with a slight crunch to offset the silkiness of the dessert.
But even better is Kazandibi, which is custardy variation of the milk pudding with a caramelized, almost burnt layer of milk. After the whole thing sets for a few hours in the fridge, it’s portioned out, and scrapped off. Each piece is rolled onto itself.
It’s a treat.
Where To Try: Any dessert shop will carry these two staples.
Midye Dolma
You can find Midye Dolma vendors scattered around the city often with a giant tray balanced on a small table filled with mussels surrounded by lemons. These are not just normals mussels, but are actually mussels shells filled with spiced rice, pine nuts, and currants, topped with the mussel and served with a squeeze of lemon. This street food delicacy is a favorite among locals and a perfect snack while you’re out by the Bosphorus.
Where To Try: You’ll find lots of vendors with a tray selling on the street. I’ve never gotten sick yet, but try these ‘street’ ones at your own expense. It’s better to go to a place that specializes in midye like Asmali Pera Midye in between the Galata and Taksim area or at Kadiköy Midyecisi in Kadiköy.
Last Thoughts On The Eating Scene In Istanbul
Like I said at the beginning, make a day adventure out of eating. And try to head out to Kadikoy, Besiktas, or Fatih for a better eating experience.
Over the years, I’ve also taken 5 different food tours, specifically so I can see where they take people, if there are overlaps, and so I can give a well-informed recommendation.
I know guided food tours are not for everyone, but if you only have a few days in Istanbul and want to try as many things as possible, this was my favorite if you have 5.5-6 hours and a large appetite. Their daily tour starts at 10 am with a little sit-down breakfast on the Eminonu side (Europe) and ends on the Kadikoy side (Asia).
For a shorter (3.5-4 hours) afternoon tour that also goes to Kadikoy, check out the Bosphorous Bites tour. One advantage to the afternoon tour is crossing the Bosphorus in the late afternoon and ending up in the Kadikoy side in the evening, when the social hour really begins.
Updated on September 15, 2026
