21 Worst Rated Turkish Meat Dishes

Orman kebabı (lit. forest kebab) is a traditional dish originating from Bolu city. The dish is usually made with a combination of lamb or beef cubes, carrots, potatoes, onions, peas, tomato paste, thyme, butter, olive oil, flour, and salt. The meat is rolled in flour and drizzled with olive oil, then browned in a pot. The vegetables are sautéed with the butter and seasonings, covered with water, mixed with the browned meat, and the dish is then simmered over low heat until the meat is fully cooked and tender. Once done, orman kebabı is traditionally served with rice pilaf and yogurt on the side.Expand

Soslu döner, particularly in the style of Hatay, is a Turkish dish where marinated and cooked meat, often chicken, is combined with a flavorful sauce and wrapped in flatbread. The preparation involves marinating thinly sliced chicken breasts in a mixture of tomato paste, yogurt, and spices such as cumin, black pepper, mint, red pepper flakes, and salt. After allowing the meat to marinate for a few hours, it is spit-roasted and cooked on a vertical rotisserie or, for at-home preparation, sautéed until fully cooked. A sauce is prepared by sautéing pepper paste in oil, then adding water and spices like thyme, cumin, mint, and red pepper powder, simmering briefly. Lavaş bread is dipped into this sauce to absorb the flavors. The cooked chicken is then placed onto the sauced bread, along with additions like fried potatoes, lettuce, tomatoes, and onions.Expand

Büryan kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so the meat cooks and steams simultaneously. There are two kinds of büryan kebab: Bitlis büryan kebabı from the Bitlis province and Siirt büryan kebabı from the city of Siirt. The former is made with a male goat, while the latter can be made with a goat or lamb. The meat is either placed in a cauldron with water or hung and then positioned in the well. As far as seasoning, only rock salt is used. The cooked meat is served atop pita bread, and when ordering, one can choose between bone-in and boneless meat and between fatty and lean meat. Expand

Haşlama is a traditional dish consisting of boiled lamb and vegetables such as carrots, potatoes, celery, and onions. The meat should be boiled until it is very tender and almost falls off the bone. The dish is traditionally served with a sauce consisting of butter, flour, lemon juice, and egg yolks. It is recommended to garnish haşlama with chopped parsley and serve it warm.Expand

Sulu köfte is a Turkish stew made with köfte meatballs, onions, and rice. They are cooked in a sauce consisting of butter, tomato paste, and water. The name of the dish means watery köfte, referring to the thin, soup-like sauce. Tiny cubes of potatoes and carrots can also be added to the stew in order to elevate its flavors even further. It is recommended to garnish the dish with chopped parsley, then serve it accompanied by Turkish bread on the side.Expand

Ekşili köfte is a traditional köfte dish. The meatballs are prepared with a combination of ground beef, rice, eggs, cumin, black pepper, and salt. Once formed, they are cooked in water and beef stock. The sauce is made from flour, egg yolks, lemon juice, and water, with red pepper as garnish. It's poured over the meatballs, then served with bread or salad on the side. The dish is typically eaten with a spoon.Expand

Harput köftesi are traditional Turkish köfte meatballs originating from Elazığ (formerly Harput). The dish is made with a combination of ground beef, basil, onions, bulgur, tomato paste, salt, paprika, black pepper, and parsley. The mixture is shaped into small balls, and the meatballs are then simmered in a combination of oil, water, and tomato paste. Once done, Harput meatballs are served immediately in warmed plates. Expand

Keşkek is a traditional ceremonial dish made with lamb or chicken meat combined with wheat or barley stew. The mashed wheat or barley is placed in a bowl, followed by a sauce made with butter, meat broth, and pepper flakes, while the meat is placed on top. Traditionally, keşkek is served as a part of wedding celebrations and religious holidays in the Turkish region of Anatolia. In 2011, the dish became a part of UNESCO’s Intangible Cultural Heritage of Türkiye.Expand

Kadinbudu köfte (lit. lady’s thigh köfte) is a Turkish dish made with ground beef or lamb, rice, onions, eggs, flour, oil, and various spices. It is believed that the unusual name stems from the Ottoman era because it resembled women’s thighs at the time. The meatballs are coated with flour and beaten eggs, then fried in hot oil until golden-brown in color. On the interior, the meat should remain tender and succulent. The dish is typically served either with french fries or pan-fried potato wedges, onions, and tomatoes.Expand

Kabak dolmasi is a traditional dish made by stuffing zucchinis with a combination of ground beef or lamb, rice, onions, and tomatoes. The dish is flavored with parsley, salt, and pepper. When served, this meze dish is traditionally accompanied by plain yogurt or garlic yogurt.Expand