What to eat in Istanbul: menemen, döner, baklava and more

Istanbul’s culinary scene is layered with centuries of history, shaped by trade, empire and diverse cultures. From street stalls to historic cafés, the city offers a menu that is practical, familiar and often surprising. Knowing what to eat in Istanbul requires more than looking for tourist favourites; it is about noticing where locals linger, sampling dishes that have sustained generations, and understanding the balance of flavour and technique. From savoury breakfasts to late-night snacks, Istanbul’s food culture is both approachable and rich, offering insight into daily life and local habits. The city’s food reflects its geography, straddling Europe and Asia, and incorporates a mix of Mediterranean, Middle Eastern and Balkan influences.

Read more: Food capitals and migration: 5 cities that tell the story of movement through place and time

Simit

Simit is a sesame-covered bread sold across the city, often eaten for breakfast or as a quick snack (Photo: Zeki Okur/Unsplash)

Simit is a circular, chewy bread encrusted with sesame seeds, often referred to as a Turkish bagel. It is traditionally baked in large rings until golden and crisp on the outside while remaining soft inside. Simit is usually eaten at breakfast with white cheese, tomatoes, cucumbers or boiled eggs, but it also serves as a quick snack on the move. Ubiquitous across Istanbul, from street carts to bakeries, simit is a practical starting point for understanding what to eat in Istanbul, offering insight into everyday local habits and the city’s street food culture.

Don’t miss: 10 cafés for great bagels in the Klang Valley

Menemen

Menemen is a soft mixture of eggs, tomatoes and peppers cooked in a small pan and served with fresh bread (Photo: azerbaijan_stockers/Freepik)

Menemen is a cooked egg dish prepared with tomatoes, green peppers, onions, olive oil and sometimes spices such as Aleppo pepper. Often cooked and served in small skillets, it is accompanied by fresh bread to scoop up the mixture. The dish varies between cafés and households, reflecting personal and regional preferences. Menemen is a staple of Turkish breakfast culture, highlighting the use of simple, fresh ingredients and providing a clear example of what to eat in Istanbul for a hearty, traditional start to the day.

Kebab

Kebab is grilled meat served with rice, vegetables or flatbread, reflecting regional styles across Turkey (Photo: Timolina/Freepik)

While “kebab” may suggest skewered meat alone, Istanbul offers a variety of regional preparations. Adana kebab features spiced minced lamb, grilled on skewers, whereas shish kebab includes marinated cubes of lamb or chicken. Kebabs are often served with rice, bulgur, grilled vegetables and flatbread, with optional accompaniments such as yogurt or tomato salad. Recognising kebabs in Istanbul means observing both street vendors and sit-down restaurants, reflecting how central grilled meat is to local cuisine. Sampling a range of kebabs is an essential step in understanding what to eat in Istanbul.

Döner

Döner is thinly sliced meat from a vertical rotisserie, served in bread, wraps or on a plate with rice (Photo: azerbaijan_stockers/Freepik)

Döner is thinly sliced meat, usually lamb, beef or chicken, cooked on a vertical rotisserie. The meat is seasoned and stacked in layers before roasting slowly, allowing fat to render and juices to flavour each slice. Döner is served in sandwiches, wraps or on plates with rice and salad, often accompanied by pickled vegetables or yoghurt sauces. A highly versatile street food, it is widely consumed across Istanbul and demonstrates the city’s approach to practical, flavourful fast meals. Including döner in your itinerary is crucial for anyone exploring what to eat in Istanbul.

Meze

Meze are small plates featuring vegetables, legumes, cheese or seafood for shared dining (Photo: KamranAydinov/Freepik)

Meze are small plates served as appetisers or alongside drinks, often designed for sharing. They can include cooked or raw vegetables, legumes, cheeses or seafood. Popular examples are hummus, ezme, which is a spicy tomato and pepper paste, stuffed vine leaves, called dolma, and fried eggplant. Meze provides a chance to taste a variety of flavours and textures in one meal and is central to social dining. Sampling meze offers a window into both Istanbul’s ingredient diversity and the culinary practices that emphasise communal dining, making it an important component of what to eat in Istanbul.

Balık ekmek

Balık ekmek is a fish sandwich, usually mackerel with onions and lettuce, sold near the waterfront (Photo: Istanbul.com)

Balık ekmek, literally “fish bread”, is a sandwich of grilled or fried fish, typically mackerel, served with lettuce, onions and sometimes tomatoes in a crusty loaf. It is commonly sold near the Galata Bridge and other waterside spots, where fresh fish is abundant. Balık ekmek is a straightforward, accessible dish, demonstrating how fresh, local ingredients define much of Istanbul’s casual food culture. It is a practical, iconic choice when considering what to eat in Istanbul, especially for those seeking a quick, authentic snack.

Baklava

Baklava is a layered pastry with nuts and syrup, prepared in trays and cut into small portions (Photo: Stockking/Freepik)

Baklava is a layered pastry made with thin sheets of phyllo dough, chopped nuts, such as pistachios or walnuts, and sweet syrup or honey. Traditionally prepared in large trays and cut into diamond shapes, baklava is baked until crisp and golden. While it has become globally associated with Turkish desserts, in Istanbul the quality can vary depending on the patisserie, making careful selection worthwhile. Tasting baklava adds context to Istanbul’s dessert culture and is a key element of understanding what to eat in Istanbul beyond savoury dishes.

Çay

Çay is strong black tea brewed in a double pot and served in small glasses throughout the day (Photo: Stockking/Freepik)

Turkish tea, or çay, is a black tea brewed in a two-tiered samovar and served in small tulip-shaped glasses. Consumed throughout the day, it accompanies meals, snacks and social gatherings, often without milk or sugar unless requested. The ritual of tea drinking is integral to daily life in Istanbul, reflecting a broader approach to hospitality and routine. For anyone exploring what to eat in Istanbul, incorporating çay provides insight into the city’s beverage traditions and local daily habits.

NOW READ

From alpine valleys to Arctic coasts, 12 snowy regions known for hyper-local fermented foods

Exploring luxury foods: the surprising histories of oysters, foie gras, chocolate and caviar

From Himalayan cliffs to Greek isles: 9 regions known for joney and artisanal beekeeping