Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley.
It is believed that the dish is native to Istanbul and was first prepared for the wife of Napoleon III in the late 19th century.
MOST ICONIC Hünkar beğendi
View moreThis traditional Turkish white bean stew is a staple in virtually every household and lokanta—an establishment serving simple but hearty meals to people on the go. Kuru fasulye translates to dried beans which are first soaked and then cooked together with sautéed chopped onions, green peppers, tomatoes, and salça (tomato paste).
The dish can also be enriched with meat - typically lamb - in a variation known as etli kuru fasulye.
MOST ICONIC Kuru fasulye
View moreMAIN INGREDIENTS
Tas kebabi is a Turkish stew made with lamb, beef, or veal cubes simmered with onions, tomatoes, red wine, garlic, and spices such as cumin, bay leaves, and allspice. The stew is slowly cooked until all the ingredients are tender and succulent.
Tas kebabi is typically served with rice, mashed potatoes, or fried potatoes on the side.
MAIN INGREDIENTS
Keşkek is a traditional ceremonial dish made with lamb or chicken meat combined with wheat or barley stew. The mashed wheat or barley is placed in a bowl, followed by a sauce made with butter, meat broth, and pepper flakes, while the meat is placed on top.
Traditionally, keşkek is served as a part of wedding celebrations and religious holidays in the Turkish region of Anatolia. In 2011, the dish became a part of UNESCO’s Intangible Cultural Heritage of Türkiye.
Sulu köfte is a Turkish stew made with köfte meatballs, onions, and rice. They are cooked in a sauce consisting of butter, tomato paste, and water. The name of the dish means watery köfte, referring to the thin, soup-like sauce. Tiny cubes of potatoes and carrots can also be added to the stew in order to elevate its flavors even further.
It is recommended to garnish the dish with chopped parsley, then serve it accompanied by Turkish bread on the side.
Orman kebabı (lit. forest kebab) is a traditional dish originating from Bolu city. The dish is usually made with a combination of lamb or beef cubes, carrots, potatoes, onions, peas, tomato paste, thyme, butter, olive oil, flour, and salt. The meat is rolled in flour and drizzled with olive oil, then browned in a pot.
The vegetables are sautéed with the butter and seasonings, covered with water, mixed with the browned meat, and the dish is then simmered over low heat until the meat is fully cooked and tender. Once done, orman kebabı is traditionally served with rice pilaf and yogurt on the side.
MAIN INGREDIENTS
Often referred to as Turkish ratatouille, türlü is a flavorful vegetable stew with added meat such as lamb or beef. The vegetables used in the stew are typically zucchinis, eggplants, onions, okra, green beans, and potatoes. The stew is usually flavored with garlic, tomato sauce, bay leaves, cinnamon, and a variety of fresh herbs.
After the slow-cooking process, it is recommended to serve türlü with steamed rice and yogurt on the side.
MAIN INGREDIENTS
Etli bamya is a traditional dish originating from Türkiye. It's usually made with a combination of okra, lamb (or sometimes beef), olive oil, onions, tomatoes, garlic, lemon juice, tomato paste, sugar, salt, and pepper. The lamb is cubed and fried in olive oil, then mixed with the onions, garlic, tomato paste, sugar, and water.
Once the ingredients become tender, okra, lemon juice, and seasonings are added to the pot, and the dish is simmered over low heat. Before serving, the stew is once again seasoned with lemon juice and a drizzle of olive oil. It's recommended to enjoy etli bamya with rice, salad, or crusty bread on the side.
MAIN INGREDIENTS
Etli taze fasulye is a traditional stew originating from Türkiye. Although there are some variations, the stew is usually made with a combination of green beans, lamb or beef, onions, tomatoes, butter, tomato paste, salt, and pepper. The meat is cooked in butter, then mixed with the onions, tomato paste, and diced tomatoes.
The mixture is simmered over low heat and it's then mixed with the green beans and seasonings. The stew is cooked until the green beans become fully cooked. Once done, etli taze fasulye is usually served with rice and crusty bread on the side. If desired, potatoes and red pepper flakes can also be added to the stew for extra flavor.
MAIN INGREDIENTS
Mıcırık aşı is a traditional dish originating from Gaziantep. This stew is usually prepared with a combination of eggplants, rice, onions, tomato paste, bell peppers, garlic, olive oil, lemon juice, salt, paprika, and mint. The onions and garlic are sautéed in olive oil, then mixed with the tomato paste and bell peppers that are fried in the same pot.
The mixture is covered with water, and the eggplants and rice are added to the pot. The dish is cooked until the rice becomes tender, and lemon juice is then mixed into the stew. Once served, mıcırık aşı is traditionally drizzled with the sauce consisting of olive oil, paprika, and mint.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 12 Turkish Stews” list until January 29, 2025, 1,183 ratings were recorded, of which 555 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.