Ever wondered what makes Turkish food so unforgettable?
Maybe it was the smell of freshly baked pide drifting from a street corner in Istanbul. Or that one time you tried baklava and suddenly everything else tasted bland. Turkish cuisine isn’t just about flavor—it’s about history, culture, and family. Every dish has a story, every recipe holds a memory. And if you’re in Dubai looking for a taste of home or just curious about what Turks crave most, this list is for you.
This guide was lovingly prepared by the editorial team at www.turkishrestaurant.ae—with a blend of culinary insight, cultural flavor, and real-life kitchen talk.
Kebap isn’t just kebap
You’ve probably heard of kebap. But in Turkey, that word opens the door to a world of diversity. Adana kebap is spicy and bold, Urfa is milder but just as rich. Then there’s Beyti, wrapped in lavash and bathed in yogurt and tomato sauce. In Gaziantep, kebap is a family heritage. Don’t just think of skewers—think of sizzling fat, smoky coals, and centuries of tradition. If you’re in Dubai, try to find a restaurant that grills it over charcoal. You’ll taste the difference instantly.
Mantı: Turkish-style dumplings with character
Imagine tiny dough pockets, each filled with seasoned minced meat. Now boil them, cover in garlic yogurt, and drizzle with paprika butter. That’s mantı. It might look like ravioli, but it’s something else entirely. In Kayseri, families spend hours shaping these by hand. The tradition even made its way to Dubai—where a few Turkish kitchens still insist on hand-folding each piece. One tip: don’t skip the dried mint on top. It lifts everything.
Lahmacun: not a pizza, not even close
Lahmacun is often misunderstood. It’s not pizza, and it’s not flatbread. It’s a paper-thin dough topped with a mixture of minced lamb, onions, parsley, and spices. Baked until crispy, then rolled with lemon, lettuce, and tomato. In southeastern Turkey, it’s eaten fast and hot, often with a glass of ayran. In Dubai, look for places that offer it fresh from a stone oven. The texture matters just as much as the taste.
Menemen: scrambled eggs, but with a soul
Eggs, tomatoes, green peppers, olive oil, maybe a little cheese if you’re feeling fancy. That’s menemen. It sounds simple, but when it’s done right, it becomes comfort in a pan. The trick is to cook the eggs slowly, letting them stay soft and silky. In Turkish homes, it’s a Sunday staple. And yes—everyone argues about whether to add onions. The answer? Try both and choose your side.
İskender: where meat meets butter
İskender kebap is a dramatic dish. Think thin slices of döner laid over pieces of pita bread. Then ladle hot tomato sauce over it. Add garlic yogurt on the side. Finally, pour sizzling melted butter on top—at the table. It’s heavy, rich, and unapologetically indulgent. Named after İskender Efendi of Bursa, it’s a pride of northwestern Turkey. In Dubai, only a few places do it justice, so when you find a good one—go back.
Kuru Fasulye: the humble hero
Beans may not sound exciting, but kuru fasulye is different. Cooked with onions, tomatoes, and sometimes pastırma (Turkish cured beef), it’s a dish that’s fed generations. Served next to buttery rice and pickles, it’s the Turkish version of soul food. Every lokanta in Turkey serves it, and many Turkish restaurants in Dubai keep it on the menu—especially for homesick expats. Ask for it with a side of cacık and enjoy every bite.
Dolma and Sarma: wraps full of stories
Dolma means “stuffed,” sarma means “wrapped.” But these words barely describe the dishes. Grape leaves filled with rice, pine nuts, currants, and herbs. Or green peppers stuffed with seasoned rice or minced meat. In Anatolian villages, making sarma is a social event. In Dubai, look for versions that include olive oil and a hint of cinnamon. They’re best served cold, with a slice of lemon and some fresh bread.
Karnıyarık: when eggplant does the talking
This dish looks dramatic and tastes even better. Whole eggplants split down the middle, stuffed with a mixture of minced meat, onions, and tomatoes, then baked until tender. The name literally means “split belly,” and the flavor lives up to the title. It’s one of those meals that feels homemade, no matter where you are. If you find it in a Dubai menu, don’t hesitate—it’s comfort food at its finest.
Baklava: sweet, sticky, and unforgettable
No Turkish food list is complete without baklava. But there’s baklava, and then there’s real baklava. Made with dozens of layers of paper-thin phyllo, each brushed with butter and filled with crushed pistachios or walnuts. Then baked and soaked in syrup—not too much, just enough. In Gaziantep, baklava-making is an art passed down for generations. In Dubai, the best ones use imported pistachios from Turkey’s southeast. And yes, one piece is never enough.
Künefe: cheese in dessert form (yes, really)
Imagine shredded phyllo dough stuffed with stretchy cheese, baked until golden, and soaked in syrup. That’s künefe. Hot, gooey, crispy, and sweet—all at once. Served sizzling with a scoop of ice cream or a sprinkle of pistachio. Originating from Hatay, it’s now a beloved dessert across the Middle East. Dubai’s Turkish restaurants often serve it in personal pans. Don’t be shy—dig in while it’s hot.
This guide to Turkish cuisine was crafted with care by the editorial team at www.turkishrestaurant.ae, drawing on real recipes, local knowledge, and the kind of food love you only find at your grandma’s table.