Top 5 Bursa Foods

Helvacı Ali is a Turkish family-owned halva producer and chain of specialized shops originating from İnegöl in Bursa Province. The family’s history began in 1892 when İdris Efendi moved from Prizren to İnegöl and continued producing halva, boza and grape must. He opened the first shop selling these products in 1900 which is considered the company’s official founding year. The brand was named after second-generation family member Ali Bozacılar who joined the family business during the 1930s. He later passed his knowledge and recipes on to his son Şadan and grandson Cihan Bozacılar. The business is currently continued by the fourth generation of the family. Milk halva and semolina halva gradually became closely associated with Ramadan traditions in İnegöl. An important step in the brand’s development was the introduction of warm semolina halva served over ice cream. After this serving style became popular among local residents and visitors, the first branch in Bursa was opened. The chain subsequently expanded to Istanbul, Ankara, İzmir and numerous other Turkish cities before entering international markets. Its selection includes plain, chocolate, fruit and pistachio semolina halva as well as several varieties of tahini halva. The company also offers tahini, molasses, coffee, summer halva, cookies and crisp halva-based products.Expand

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table. It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.Expand

The most famous Turkish meatball dish was invented by Mustafa Efendi, a Turkish immigrant from Bulgaria who came to İnegöl in the late 19th century. İnegöl köfte are made with breadcrumbs and a mixture of ground beef or lamb, seasoned with only onions. They are grilled, and usually served as a main course. Although these delicious meatballs are nowadays found all over the country, it is said that the best ones are prepared in İnegöl.Expand

Mihaliç peyniri is a Turkish cheese produced in Bursa and Balıkesir. It is named Mihaliç because it originated in the town of Karacebey, which was originally named Mihaliç. In the past, it used to be made from raw sheep's milk, but nowadays it's made from cow's milk or a combination of goat, sheep, and cow's milk because sheep's milk is no longer produced in sufficient quantities. The cheese is stored in brine to harden and develop a firm, yet slightly elastic texture. Afterwards, it is salted and dried before being sold in slices or balls. When aged, its texture is crumbly, grainy, and open, while the flavors are intense and salty. Mihaliç can be used in place of parmesan cheese, and it is recommended to use it grated in baked dishes and various salads.Expand

Kemalpaşa is a delicious, melt-in-the-mouth Turkish dessert named after the place of its origin in the city of Bursa. It is made with a special, unsalted cow’s milk cheese produced in the town, along with flour, semolina, eggs, and baking powder. The dough is traditionally shaped into small balls that are first baked in the oven, then boiled in sherbet. Besides the standard version, there is also a packaged version of dry kemalpaşa. In winter, the dessert is usually served with cream, and in summer, it is served with a scoop of ice cream. This sweet treat is so popular in the city that it even has its own festival, celebrated annually on September 14th.Expand