1. Fish Sandwiches (Balık Ekmek)

A tradition born from Istanbul’s fishing culture, fish sandwiches feature freshly caught fish cooked and served right by the Marmara Sea. A visit to Eminönü on Istanbul’s historic peninsula is incomplete without enjoying this simple yet delicious meal.

2. Simit

Often called the “Turkish bagel,” simit is a sesame-crusted bread ring sold by street vendors balancing trays on their heads or from carts. It’s best enjoyed with cream cheese, chocolate spread, or simply a cup of tea. Variations, like sunflower seed-encrusted simit, add to its popularity.

3. Çiğköfte

This meat-free dish, made from fine bulgur and spices, is served with greens, pickles, lemon, and pomegranate sauce. You can eat it wrapped in lettuce or as a dürüm in thin flatbread for a mess-free experience.

4. Wet Burgers (Islak Burger)

These steamed burgers, drenched in a garlicky tomato sauce, are a Taksim Square staple. While they might not win beauty contests, their rich, bold flavour is unforgettable.

5. Kumpir

A massive baked potato loaded with butter, cheese, and your choice of toppings like olives, corn, or sausages. Ortaköy is famous for its kumpir, where you can customise your own creation.

6. Grilled or Boiled Corn (Mısır)

Grilled corn on the cob is a quintessential Turkish street snack, especially in summer. Alternatively, try boiled corn or corn kernels served in cups with toppings like ketchup or spices.

7. Roasted Chestnuts (Kestane)

A hallmark of winter, roasted chestnuts are sold in paper bags by street vendors. Warm and comforting, they’re perfect for cold days.

8. Döner Kebab

One of Türkiye’s most iconic foods, döner consists of seasoned beef or chicken cooked on a vertical rotisserie. It’s served as a sandwich, in a dürüm wrap, or alongside rice, with garnishes of your choice.

9. Lahmacun

Often called “Turkish pizza,” lahmacun features thin, crispy dough topped with minced meat, vegetables, and spices. Roll it up with parsley and a squeeze of lemon for the perfect on-the-go meal.

10. Gözleme

Hand-rolled dough filled with ingredients like spinach, cheese, or minced meat and cooked over a griddle. Gözleme is freshly made at markets and bazaars, offering a warm, savoury treat.

11. Kokoreç

A bold midnight snack, kokoreç is lamb intestines seasoned and cooked over a charcoal fire. Served in a sandwich, its rich flavour is beloved by night owls.

12. Midye Dolma (Stuffed Mussels)

These mussels, stuffed with spicy rice, are eaten with a squeeze of lemon. Be warned—they’re so addictive, you might lose track of how many you’ve had!

13. Pilav

Street vendors sell rice topped with chicken or chickpeas, a simple yet satisfying dish often paired with a refreshing cup of ayran, a yoghurt-based drink.

14. Köfte (Meatballs)

Vendors grill köfte, or Turkish meatballs, and serve them in bread with optional vegetables. It’s a hearty, flavour-packed snack perfect for any time of day.

Turkish street food is a feast for the senses, offering something for every taste. Don’t miss the chance to try these iconic dishes on your next visit!

Source: Daily Sabah

The post Turkish street foods you need to try appeared first on Fethiye Times.

Whilst the Turks are addicted to their Kokoreç, the thought of it can make some foreigners recoil. It is surprisingly subtle and tasty for those brave enough to try it.

How is it made?

It is made from baby lamb’s sweetbread, small intestine, and large intestine cooked over a grill on a cast iron skewer.

The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic. The intestines are turned inside out and carefully washed, then rubbed with salt and often soaked in vinegar or lemon juice and water.

The marinated filling meats are threaded onto a long skewer and wrapped with the intestine to hold them together, forming a compact roll.

How is it cooked?

Kokoreç is usually roasted on a horizontal skewer over a charcoal, gas, or electrical burner, and may be basted with lemon juice and olive oil.

A quite different preparation mixes the chopped innards with chopped tomatoes and green peppers and then cooks them on a large griddle with hot red pepper and oregano added. The cook constantly mixes and chops the mixture using two spatulas. When done, the dish is kept warm aside on the griddle until someone orders a serving.

How is it eaten?

The cooked kokoreç is chopped or sliced, sprinkled with oregano, and served on a plate. Sometimes it is served on a piece of flatbread. Some add tomatoes or spices.

It may also be served in half a baguette, plain or garnished, almost always with oregano and red pepper.  Common side dishes are pickled peppers or cucumbers. It is often seasoned with lemon, oregano, salt, a pepper, and typically accompanied by wine or rakı.

Fast food

Kokoreç is one of the most consumed fast foods in Türkiye. Most of it is prepared, cooked and sold in small kiosks year-round, and is usually consumed as a sandwich after having alcohol.

It is also served in some restaurants.

Here’s a recipe if you fancy making Kokoreç at home.

Kokoreç ( Grilled Sheep’s Intestines )

Serves 6

Ingredients  

• 3 kokoreç
• 1 tomato
• 1 onion
• 1 clove of garlic
• 4 green peppers
• chilli pepper
• thyme
• ground black pepper
• salt
• 6 bread (ekmek)

Method

• Chop the kokoreç into small pieces
• Chop the tomato, onion, garlic and green peppers 
• Put the kokoreç in a pan and cook for 10 minutes
• Add the onion and garlic and brown – it takes about 2 minutes 
• Add green peppers and continue to brown 
• Add tomato and stir 
• Add spices and brown for about 5 minutes 

To serve

• Slice the bread open and fill it with the mixture
• Heat in a toaster 
• Serve

Afiyet Olsun

The post Street Food: Kokoreç – a delicacy for offal lovers appeared first on Fethiye Times.