Turli(Türlü)
classic
A home-cooked approach where seasonal vegetables are added and cooked in a single pot one at a time; adding all vegetables to the pot at once does not yield good results.
Using little water and gentle stirring helps maintain the shape of the vegetables; firmer vegetables are added first, followed by watery ones.
- Region
- Türkiye
- Category
- Olive Oil Dishes
- Taste
- with vegetablesin olive oil
- Diet
- gluten-freeveganvegetarian
- Season
- autumnsummer
- Occasion
- quick lunchshared table
- Service
- home style
Where to eat ↓4 taste stops4 Michelin matches
Table balance
Taste: richness
- Alongside
- A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Right time
Olive-oil dishes are not eaten straight from the fridge. As they approach room temperature the aroma opens up.
Pick the good one
In a well-made olive-oil dish the vegetable holds its shape. A collapsed plate has been over-boiled.
Common myth
Olive-oil dishes seem light yet carry plenty of oil; the lightness is a matter of taste, not of portion.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 288 Restoran & Kafe — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
This dish at the taste stops
- Selanik Esnaf Lokantası · Kızılay, Ankara — A rich, daily-changing menu of soups and pot dishes.
- Şükran Lokantası · Kemeraltı, İzmir — Among the oldest and most rooted stew houses of the historic Kemeraltı bazaar.
- Kısmet Lokantası · Kemeraltı, İzmir — Aegean pot and oven dishes, continually updated with the season.
- Han Esnaf Lokantası · Muratpaşa, Antalya — Classic home-style and stew options for the city-centre workforce.
Culturally documented classic stops; an editorial selection, not a score. /lezzet-duraklari
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Araf İstanbul · İstanbul — one Michelin star
- Mikla · İstanbul — one Michelin star
- Neolokal · İstanbul — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- How do you order in a tradesmen's restaurant?
Do not wait for a menu: you look at the pots on the counter and choose by pointing. Prices are on the board, there is one portion size, and the food comes hot. Midday is the best time; by evening the pots run down.