Kebabs form a major pillar of Turkish cuisine, with regional variations ranging from skewered meats to layered preparations like döner. Meze spreads introduce smaller dishes such as hummus, stuffed grape leaves, and yogurt-based dips. Bread is central, appearing with nearly every meal alongside dishes like pide and simit. Lahmacun offers a thinner, spiced meat flatbread, while börek provides layered pastry filled with cheese, meat, or spinach. Soups like lentil (mercimek) are widely consumed, and tea is a constant presence throughout the day. Desserts such as baklava and künefe highlight the sweeter end of the spectrum.
