yunus-tunc

Turkish Recipe
Collection

Over 80 authentic dishes documented from every corner of Turkey — from the smoky kitchens of Gaziantep to the coastal hearths of the Aegean.

80+Recipes

7Regions

6Categories

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Handpicked Recipes

From Every Corner
of Turkey

Each dish carries a story shaped by landscape, season and memory.

Istanbul

Karnıyarık

Silky aubergines stuffed with spiced minced lamb, pine nuts and currants, slow-roasted until caramelized.

55 min

Medium

Konya

Tarhana Çorbası

Fermented wheat and yoghurt soup slow-simmered with butter and dried mint — a centuries-old Anatolian staple.

20 min

Easy

Bursa

İskender Kebab

Thin-sliced doner meat draped over crisp pide, drenched in sizzling tomato sauce and browned butter.

45 min

Traditional Craft

Aegean Coast

Gözleme

Wafer-thin hand-rolled flatbread filled with spinach and white cheese, cooked on a sac griddle until golden.

30 min

Easy

Ottoman Palace

Hünkar Beğendi

Slow-braised lamb ragù served over a velvety smoked aubergine and kashkaval cheese purée fit for a sultan.

1 hr 20 min

Traditional Craft

Urfa

Çiğ Köfte

Fiery bulgur patties kneaded with pomegranate molasses, fresh herbs and red pepper paste — raw, vibrant, alive.

40 min

Medium

Showing 6 of 9 recipes

Cultural Preservation

Dishes on the Edge
of Being Forgotten

Every recipe is a living archive. These three dishes carry centuries of migration, memory, and identity — and without conscious effort, they will disappear within our lifetime. yunus-tunc traveled to source communities to document them firsthand.

Nearly ForgottenSakarya · Marmara Region

Çerkez Tavuğu

Circassian Chicken

Brought to Anatolia by Circassian refugees in the 19th century, this dish is a testament to a diaspora's determination to carry its culture across borders. Poached chicken is pulled into fine threads and blanketed in a velvety walnut paste scented with paprika-infused oil. In Sak…

Documented by yunus-tunc

At RiskNevşehir · Central Anatolia

Kapadokya Tarhanası

Cappadocian Tarhana Soup

Tarhana is Turkey's oldest fermented food — a sun-dried mixture of yogurt, wheat, and wild herbs that has sustained Anatolian families through harsh winters for over a thousand years. But the Cappadocian variety is distinct: it incorporates a rare blend of locally foraged herbs, …

Documented by yunus-tunc

VulnerableGaziantep · Southeastern Anatolia

Antep Katmeri

Katmer from Gaziantep

Katmer is a crisp, flaky pastry so delicate it demands skill accumulated over decades. Traditional Gaziantep katmer is filled with kaymak (clotted cream) and pistachio, folded with razor-thin sheets of hand-pulled dough, and cooked on a wide copper sac over an open flame at dawn …

Documented by yunus-tunc

A note from yunus-tunc: These spotlight stories are part of an ongoing field documentation project. We visit source communities, record oral histories, and transcribe recipes with full cultural context — not to commodify tradition, but to ensure it survives. If you have a family recipe you believe deserves preservation, we would be honored to hear from you.

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yunus-tunc

Authentic Flavors from the Heart of Turkey. Exploring the rich culinary traditions, regional specialties, and time-honored recipes of Anatolia.

Turkish Recipe
Collection