Türkiye may be known for grilled meats and buttery desserts, but an entire part of Turkish cuisine actually happens to be vegan. Zeytinyağlılar are a treasure trove of Turkish dishes that are cooked in olive oil. Most of the dishes that fall under this name revolve around vegetables and one of my favourites examples is İmam bayıldı (often written Imam Bayildi).
This savory pilav combines fluffy rice with golden-browned orzo, creating a delightful texture and a rich, nutty flavor. It’s incredibly easy to make and pairs beautifully with a variety of main dishes, from slow-cooked beans to braised eggplants. Şehriyeli Pilav is every bit as comforting as it is delicious. A surefire way to bring a taste of Türkiye to your table.
Who would have thought that the Turkish Health Ministry would play a part in creating one of the country’s most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a mixture of bulgur and raw meat, giving it its name, which literally translates to “raw meatballs”. In 2008, the Healthy Ministry banned the use of raw meat over safety concerns and vendors started using a mixture of bulgur and walnuts instead. Nowadays, it is widely known amongst Turks that Çiğ Köfte sold as street food happens to be plant-based, yet the dish remains a firm favourite with locals.
Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.
Here’s an easy yet wholesome dish that requires no cooking, comes together in under 30 minutes and is packed with flavour. Kisir, the Turkish Bulgur Salad, is in essence similar to a Tabbouleh. However, rather than a herb salad with a little bulgur, the bulk of Kisir consists of soaked fine bulgur which is then flavoured with a spicy red pepper paste alongside many other aromatic ingredients.
Mercimek Köftesi are naturally vegan lentil balls from Turkey that are made with a mix of red lentils and bulgur. They are different from the more common Çiğ Köfte, which are traditionally made with bulgur and raw meat or sometimes even only with bulgur. Besides the addition of lentils, Mercimek Köftesi also differ slightly in spices and method.