Fish and Meat in Turkish Cuisine Fresh fish, often a main course, is commonly served grilled and drizzled with olive oil and lemon. You will find alabalik (trout), barbunya (red mullet), kalkan (turbot), kefal (gray mullet), kiliç (swordfish, sometimes served as a kebab), levrek (sea bass), lüfer (bluefish), and palamut (bonito).
In the meat department, there is manti, a sort of Turkish ravioli served with garlicky yogurt that has a touch of mint. Grilled quail is most common inland; it's often marinated in tomatoes, yogurt, olive oil, and cinnamon. Karisik izgara, a mixed grill, usually combines tender chicken breast, beef, a lamb chop, and spicy lamb patties, all served with rice pilaf and vegetables. Tandir kebap, lamb cooked in a pit, is a typical Anatolian dish. |
