Summary of Local Eating Habits#

Daily meals in Istanbul often follow a familiar pattern: a big breakfast, a lighter lunch, and a substantial dinner.

Breakfast (Kahvaltı) is a big deal, especially on weekends. It’s not just cereal; it’s a feast. Weekday breakfasts might be quicker, but still include basics like bread, cheese, olives, and tomatoes. Lunch is usually lighter, maybe a soup, a stew, or some leftovers from dinner. People working or studying often grab something quick. Dinner (Akşam Yemeği) is the main hot meal of the day, where families gather. It’s traditional to cook a main dish with side dishes.

Common Home-cooked Meals vs. Street Food#

At home, cooking is very common. Typical home meals include:

• Soups: Lentil soup (Mercimek Çorbası) is very popular.
• Vegetable dishes with olive oil (Zeytinyağlılar): Like green beans (Taze Fasulye), leeks (Pırasa), or stuffed peppers (Dolma). These are often eaten cold or at room temperature.
• Stewed meat or chicken dishes: Cooked with vegetables or beans.
• Rice pilaf (Pilav): A staple side dish.
• Pastries (Börek): Savory pastries with cheese, meat, or spinach fillings.

Street food is everywhere in Istanbul, perfect for a quick bite. You’ll see:

• Simit: A circular bread covered in sesame seeds. A go-to breakfast or snack.
• Balık Ekmek: Grilled fish sandwich, especially famous near the Bosphorus.
• Midye Dolma: Mussels stuffed with spiced rice.
• Döner: Slices of meat cooked on a vertical spit, served in bread or wraps. While popular with tourists, locals also eat it often for lunch or a late-night snack.
• Kokoreç: Grilled sheep’s intestines, a favorite late-night street food for many locals.

Local Ingredients and Spices People Use#

Turkish cuisine uses a lot of fresh produce. You’ll find abundant tomatoes, cucumbers, peppers, eggplants, onions, garlic, and herbs like parsley, mint, and dill. Olives and olive oil are essential, especially from the Aegean region. Yogurt is a staple, used in cooking, as a side, and in drinks.

Common spices include red pepper flakes (pul biber), sumac (slightly sour), cumin (kimyon), mint (nane), and thyme (kekik). Spices are used to enhance natural flavors, not usually to make food overly spicy or complex.

Traditional Dishes Eaten During Festivals or Weekends#

Weekends, especially Sunday breakfasts, are a big deal for families – often larger, longer affairs with more variety. Holidays and special occasions like religious festivals (like Eid al-Fitr and Eid al-Adha) or family gatherings call for special dishes:

• Kebab varieties: While you can get kebab anytime, special occasions might involve homemade versions or going out for a specific type like Adana or Urfa Kebab.
• Güveç: Meat or vegetable stews cooked in earthenware pots.
• Stuffed vegetables or leaves (Dolma, Sarma): More elaborate versions can be made for guests.
• Desserts: Rice pudding (Sütlaç), baklava, or künefe (hot cheese pastry) are often enjoyed during festivals or when visiting friends and family.

Popular Snacks or Drinks#

• Snacks: Besides Simit and pastries, roasted chickpeas (Leblebi), dried fruits, and nuts are popular snacks. A bowl of yogurt with honey or fruit is also common.
• Drinks:
  • Turkish Tea (Çay): Drunk constantly throughout the day. It’s a sign of hospitality.
  • Turkish Coffee (Kahve): Strong, served in small cups, often after meals.
  • Ayran: A savory yogurt drink, very refreshing, especially with meaty meals.
  • Şalgam: A salty, spicy drink made from purple carrots, popular particularly in the south but available here too.

Cultural Food Taboos or Unique Rituals#

Like in many places, sharing food is very important in Istanbul. Offering food or drink is a key part of hospitality. It’s considered polite to accept what’s offered, even if just a small amount.

Most people in Istanbul are Muslim, so Halal food is standard – pork is not commonly eaten, and meat is prepared according to Islamic rules. Alcohol is available, but not consumed by everyone, and never with meals during religious festivals or in strictly religious households.

Wasting food is generally frowned upon. Meals are often served family-style, with everyone sharing from central dishes. Finishing your plate is polite, but leaving a little shows you were satisfied. Eating slowly and enjoying the conversation around the table is more common than eating quickly.