Kaygana is a popular Turkish egg-based dish which is prepared with just a few ingredients: eggs, flour, salt, and milk. The ingredients are mixed into a batter which is then fried in butter, and the final result is something between an omelet and a pancake.

This Kuymak Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such as trabzon or kashar. Grated cheese is mixed into piping hot cornmeal until it turns stringy, and the dish is then typically enriched with butter or kaymak—Turkish clotted cream.

A staple breakfast dish in Turkey, Bal kaymak is a delicious combination of kaymak - a traditional dairy product produced from water buffalo milk, very similar to clotted cream - that is generously doused with honey. The dish is served as a spread or a sweet dip alongside tea or a variety of other traditional breakfast dishes and is typically paired with bread.

Katmer is delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream hails from Gaziantep, one of the must-visit gastronomic regions in Turkey. It is delicious as part of breakfast, tea time treat, or a light dessert with fresh fruit aside.

Mercimek çorbası is a beloved Turkish soup made with red lentils, chicken stock, onions, and carrots. It is often seasoned with salt, pepper, cumin, or paprika. Easy to prepare, filling, and warming, the soup is consumed for breakfast.

Sucuk is a dried sausage made of ground beef with garlic and a variety of spices like red pepper, cumin, and sumac. It may be somewhat spicy and fatty, but it sure is awfully delicious.

Tantuni is a spicy dürüm consisting of julienne cut beef or sometimes lamb stir-fried on a sac with a hint of cotton oil. It is a specialty of the city of Mersin, Turkey.

Tombik or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior.

Midye tava is a delightfully good Turkish food that is also served as an appetizer or a snack, consisting of fried mussels on a stick. Crispy and flavorful, the mussels are first battered, then deep-fried in a big metal cauldron. Hot oil is placed in the center of the cauldron, which has quite a wide rim in order for mussels stick to be arranged on it, as well as to drain all of the excess oil.