doner kebabi: thin slices of lamb cut from a wedge-shaped slab of meat roasted on a slowly revolving, vertical spit, served with roasted peppers, tomatoes and often rice.
kazan dibi: a firm, milk and rice flour pudding with a dark brown surface made by letting the bottom of the pudding brown over a burner before squares of it are cut out of the pan and rolled like a jelly-roll.
zeytinyagli yaprak dolmasi: stuffed vine leaves in olive oil.
muhammara: a spread made of ground walnuts, roasted red peppers, bread crumbs, hot red peppers and garlic, mixed with olive oil and seasoned with pomegranate syrup and lemon juice.
manti: small cheese- or minced meat-filled pastas served smothered in a yogurt and garlic sauce flavored with mint, or a tomato sauce.
icli kofte: tapered, oval patties of minced lamb and bulgur filled with a minced meat, spice and nut mixture, sometimes containing rice.
hamsi kusu: a pair of filleted anchovy-like fish wrapped around a filling of rice and pine nuts, then breaded and deep-fried.
Ali Nazik Kebabi: a puree of roasted eggplant mixed with yogurt and topped with seasoned, minced lamb
cacik: a dill- or mint-flavored salad of yogurt, grated cucumber and garlic. Add water or a few ice cubes, and it becomes a cold soup
ezme: an appetizer and also a relish made of finely chopped tomato, cucumber, pepper, hot pepper, onion and flat-leaf parsley in olive oil and a touch of vinegar
gozleme: circles of thin, rolled dough covered with meat, cheese or vegetables, then folded like an envelope and then griddle-fried.
kaymakli kayisi tatlisi: dried apricots, poached and filled with thick rich cream and garnished with grated pistachios.