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FG WORLD · CULTURE WITHOUT BORDERS

Country collection · Eurasia

Discover Türkiye.

From the lively bazaars of İstanbul to the valleys of Cappadocia, Türkiye brings together centuries of history, diverse regional traditions, generous hospitality and a cuisine shaped by many landscapes and communities.

Explore the culture ↓ Discover Turkish recipes
TürkiyeOfficial country name in English
TurkishOfficial language
İstanbulCity spanning Europe and Asia
Regional diversityDistinct food, landscapes and traditions
01 · Culture & everyday life

A meeting place of histories

Türkiye occupies a distinctive place between southeastern Europe and western Asia. Its history includes ancient Anatolian societies, Greek and Roman cities, Byzantine heritage, Seljuk architecture and the Ottoman Empire, followed by the establishment of the Republic of Türkiye in 1923. Its contemporary culture is varied and continues to evolve.

01

Hospitality & sharing

Offering tea, coffee or food to guests is an important social gesture in many communities. Customs differ between families and regions, but conversation and welcoming guests often matter greatly.

02

Tea & Turkish coffee

Black tea is commonly served throughout the day. Turkish coffee has a distinctive preparation and a long social tradition; it is often enjoyed slowly after a meal or during a visit.

03

Music & dance

Regional folk music, the bağlama, traditional dance forms and modern pop coexist. Halay, horon and zeybek are examples of dances associated with different parts of the country.

04

Crafts & design

Carpet weaving, ceramics, calligraphy, copperwork and İznik-inspired tile designs reflect long artistic traditions. Contemporary Turkish designers also work across fashion, architecture and visual arts.

05

Family & community

Family gatherings, shared meals, weddings and visits can be important social occasions. Practices vary by generation, location, personal beliefs and individual household.

06

Markets & neighbourhoods

Traditional bazaars and weekly markets sit alongside modern shopping districts. Markets offer produce, spices, textiles, household goods and opportunities to experience local daily life.

02 · A country of regions

Six regional worlds to explore

Turkish cuisine, architecture, climate and customs change noticeably across the country. These broad regional descriptions are starting points, not rigid definitions of how everyone lives.

Marmara

İstanbul & the northwest

A dynamic crossroads of historic neighbourhoods, waterfronts, palaces, bazaars and modern city life. The wider region includes Bursa and its own celebrated culinary traditions.

Aegean

Olive groves & ancient cities

The Aegean coast is known for olive oil, herbs, vegetables, seafood, coastal towns and archaeological sites such as Ephesus. Local food often highlights seasonal ingredients.

Mediterranean

Coastlines & citrus

Warm coastal landscapes, citrus orchards, fresh produce, historical sites and a varied seaside food culture characterise parts of the Mediterranean region.

Central Anatolia

Plateaus & Cappadocia

Known for striking rock formations, cave architecture, agricultural landscapes and hearty dishes including regional dumplings and baked specialties.

Black Sea

Green hills & coastal food

Rainier landscapes, tea cultivation, hazelnuts, corn-based dishes and a strong regional food identity. Horon dance traditions are associated with parts of this coast.

Southeast Anatolia

Spices & historic cities

Gaziantep, Şanlıurfa and surrounding areas are known for rich culinary traditions, pistachios, kebabs, regional breads and layered cultural histories.

03 · History & heritage

Landmarks that tell many stories

A

Historic İstanbul

Explore the city's historic peninsula, the Hagia Sophia, the Blue Mosque, Topkapı Palace and the Grand Bazaar. Check current visitor rules and opening arrangements before travelling.

B

Cappadocia

Volcanic landscapes, fairy chimneys, cave dwellings and rock-cut churches make this region remarkable. Its cultural landscape reflects centuries of human settlement.

C

Ephesus

This major ancient city in western Türkiye preserves impressive archaeological remains, including the celebrated Library of Celsus façade.

D

Pamukkale

White travertine terraces formed by mineral-rich thermal waters sit beside the ancient city of Hierapolis, creating a distinctive natural and archaeological landscape.

E

Göbekli Tepe

A significant prehistoric archaeological site near Şanlıurfa, known for monumental stone structures and its contribution to the study of early settled communities.

F

Mount Nemrut

Famous for monumental stone heads and the summit sanctuary associated with King Antiochus I of Commagene, dating to the Hellenistic period.

Heritage sites may have seasonal access restrictions, conservation rules or weather-related closures. Check official visitor information before planning a trip.
04 · Festivals & celebrations

Traditions across the calendar

National & cultural occasions

  • Republic Day — 29 October: commemorates the proclamation of the Republic in 1923, with public events and celebrations.
  • National Sovereignty and Children's Day — 23 April: a national holiday associated with children and the opening of the Grand National Assembly in 1920.
  • Hıdırellez — around 5–6 May: a spring celebration observed in different ways across communities, often associated with renewal and hopes for the year ahead.
  • Nevruz: the spring equinox is marked by various communities with differing cultural traditions.

Religious & local celebrations

  • Ramazan Bayramı: also known as Eid al-Fitr, it follows Ramadan and is often marked by family visits, sweets and hospitality.
  • Kurban Bayramı: Eid al-Adha is an important religious holiday, with observances shaped by family practice and religious tradition.
  • Local festivals: towns and cities host events celebrating food, music, film, agriculture, crafts and regional heritage.
  • Wedding traditions: music, dancing, food and ceremonial customs vary substantially among regions and families.

Islamic holiday dates follow the lunar calendar and therefore shift each year in the Gregorian calendar. Observances and public-event schedules may vary.

05 · The Turkish kitchen

Six recipes to bring Türkiye home

Discover comforting soups, a classic breakfast, vegetable dishes, a savoury flatbread and a traditional dessert. Each recipe below is a practical home-cooking version inspired by Turkish cuisine; regional and household recipes may differ.

01 Mercimek ÇorbasıTurkish red lentil soup · Serves 4

Ingredients

  • 1 cup red lentils, rinsed
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 small potato, diced (optional)
  • 1 tbsp olive oil or butter
  • 1 tbsp tomato paste, optional
  • 5 cups vegetable stock or water
  • Salt, black pepper, cumin and lemon
  • Mint or paprika for serving, optional

Method

  1. Heat the oil in a pot and soften the onion and carrot for about 5 minutes.
  2. Add the tomato paste if using, then stir in the lentils, potato, stock, cumin and pepper.
  3. Simmer for 25–30 minutes, until the lentils and vegetables are soft.
  4. Blend until smooth, adding water if the soup is too thick. Season with salt and lemon juice.
  5. Serve warm, optionally topped with dried mint or paprika warmed briefly in a little oil.

A popular soup with many regional and household variations. Use vegetable stock for a vegetarian version.

02 MenemenEggs with tomato and pepper · Serves 2

Ingredients

  • 3–4 eggs
  • 2 ripe tomatoes, chopped or grated
  • 1 green pepper, thinly sliced
  • 1–2 tbsp olive oil or butter
  • Salt and black pepper
  • Pinch of pul biber or paprika, optional

Method

  1. Warm the oil or butter in a skillet over medium heat.
  2. Add the pepper and cook until softened.
  3. Add the tomatoes and simmer until juicy but not watery, around 6–10 minutes.
  4. Beat the eggs lightly and pour them into the pan. Stir gently until just set, or leave them less mixed if preferred.
  5. Season and serve immediately with fresh bread.

Some versions include onion, cheese or additional spices. The balance of tomato and egg is a matter of personal taste.

03 İmam BayıldıOlive-oil braised stuffed eggplant · Serves 4

Ingredients

  • 2 medium eggplants
  • 2 onions, thinly sliced
  • 3 garlic cloves, minced
  • 3 tomatoes, chopped
  • 1 green pepper, sliced, optional
  • 4–5 tbsp olive oil
  • 2 tbsp chopped parsley
  • Salt, black pepper and a pinch of sugar, optional
  • ½ cup water

Method

  1. Heat the oven to 190°C. Halve the eggplants lengthwise and score the flesh. Brush lightly with oil.
  2. Roast cut-side up for about 20–25 minutes, until beginning to soften.
  3. Meanwhile, cook the onions and pepper in olive oil until soft. Add garlic, tomatoes, salt and pepper; simmer until thickened.
  4. Make a shallow hollow in each eggplant half and spoon the tomato-onion mixture inside.
  5. Place in a baking dish with the water, cover loosely and bake for 25–35 minutes, until tender.
  6. Finish with parsley. Allow to rest before serving warm or at room temperature.

This is a vegetarian home version of a well-known Turkish olive-oil dish. It is often served with bread or rice.

04 Mercimek KöftesiRed lentil and bulgur patties · Makes about 20

Ingredients

  • 1 cup red lentils
  • 1 cup fine bulgur
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste, optional
  • 2 spring onions, finely sliced
  • ½ cup chopped parsley
  • 1 tsp cumin, salt, pepper and lemon juice
  • Lettuce leaves and lemon wedges, to serve

Method

  1. Rinse the lentils and simmer with about 3 cups of water until very soft and most liquid has been absorbed.
  2. Turn off the heat, stir in the fine bulgur, cover and leave for 15–20 minutes so the bulgur softens.
  3. Cook the onion in olive oil until soft. Stir in the tomato paste and optional pepper paste.
  4. Mix the onion mixture into the lentil-bulgur mixture with cumin, salt, pepper and lemon juice.
  5. When cool enough to handle, mix in the spring onions and parsley. Shape into small ridged patties using your hands.
  6. Serve with lettuce leaves and lemon.

Use fine bulgur, not coarse cracked wheat. This dish is often served as a snack or part of a shared table.

05 GözlemePan-cooked filled flatbread · Makes 4

Ingredients

  • 2 cups plain flour, plus extra for rolling
  • ¾ cup lukewarm water, approximately
  • ½ tsp salt
  • 1 tbsp olive oil
  • 200 g spinach, washed and chopped
  • 150 g crumbled feta or a similar white cheese
  • Black pepper, optional
  • Little butter or oil for finishing

Method

  1. Mix the flour and salt. Add the water gradually with the olive oil and knead into a soft dough.
  2. Cover and rest for 20 minutes. Divide into four balls.
  3. Mix the spinach with the cheese and black pepper. If the spinach is very wet, squeeze out excess moisture first.
  4. Roll each dough ball into a thin circle. Place filling on one half and fold over, pressing the edges closed.
  5. Cook in a dry or lightly oiled skillet over medium heat for 2–4 minutes per side, until golden and cooked through.
  6. Brush lightly with butter if desired, slice and serve warm.

Fillings vary widely. Potato, herbs or other cheeses can be used; avoid overfilling to keep the dough easy to seal.

06 SütlaçTurkish rice pudding · Serves 4–6

Ingredients

  • ½ cup short-grain rice
  • 2 cups water
  • 4 cups milk
  • ½ cup sugar, or to taste
  • 1 tbsp cornflour mixed with 2 tbsp cold milk, optional
  • ½ tsp vanilla, optional
  • Ground cinnamon, optional

Method

  1. Rinse the rice and simmer it in the water until tender and most of the water is absorbed.
  2. Add the milk and cook gently, stirring frequently, for about 20–30 minutes.
  3. Stir in the sugar. For a thicker pudding, add the cornflour mixture and cook for another 2–3 minutes.
  4. Add vanilla if desired, then spoon into small heatproof bowls.
  5. Chill until set, or serve warm. Sprinkle with cinnamon if you like.

This is a simple stovetop version. Fırın sütlaç is a baked variation with a browned surface; its preparation differs from this recipe.

Food note: Recipes are educational home-cooking adaptations, not a claim that there is only one authentic version. Check ingredient labels for allergens and adjust salt, spice and cooking times to your needs.
06 · Language corner

Your first six Turkish phrases

A few simple expressions can make a cultural encounter more welcoming. Turkish uses several letters that may be unfamiliar to new learners, including ç, ğ, ı, İ, ö, ş and ü.

MerhabaHello
Teşekkür ederimThank you
LütfenPlease
Bu ne kadar?How much is this?
AnlamıyorumI don't understand
GörüşürüzSee you
Learning tip: Listen to native speakers and practise complete phrases aloud. Turkish spelling generally reflects pronunciation more consistently than English spelling, although some sounds require practice.
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