GustoAtlas

A dish from the Ankara-Beypazarı region where meat and rice are slowly cooked in a casserole; it is the second representative of the pilot city on Atlas.

A modern classic born in Istanbul: grilled minced meat wrapped in lavash and sliced, served with tomato sauce and yogurt. It takes its name from a restaurant tradition that became popular in the mid-20th century.

A version of lamb cooked in a pit, associated with Siirt and Bitlis; it is a tradition that runs out by lunchtime, originating from a morning tradesmen custom.

A lamb kebab from the Erzurum region, cooked over wood fire on a horizontal skewer; slices are served cut with small skewers called 'cag'. It has a geographical indication.

A skillful preparation of meat cooked in layers on a vertical rotating skewer, sliced thinly from the outside; it is the basis for presentations like İskender and dürüm.

A classic Istanbul dish of Balkan origin, where meat is baked with a mixture of yogurt and eggs on top.

Cooking meat in its own fat; fresh sautéed meat for immediate consumption is treated separately from production for preservation.

A kebab that is synonymous with Konya, made from lamb meat cooked slowly in a stone oven in its own fat; served on bread.

A baked meatball filled with mashed potatoes; it is one of the classic showpieces of the home table.

A tradition from Sakarya-Adapazarı: meatballs served with bread soaked in meat broth and fried with peppers.

A feast dish from Southeastern Turkey where the rib cavity is filled with rice and cooked for a long time.

A nostalgic meatball where the soft texture of partially roasted minced meat mixed with cooked rice is balanced by a fried egg-coated exterior.

A spring dish where lamb is cooked in a covered pot with green onions, lettuce, and dill; the goal is not a thick sauce, but a clear broth with herbal aromas.

A classic Anatolian dish where lamb is cooked for hours in a closed tandır oven in its own juices, resulting in tender, shredded meat. It is served with rice and roasted peppers.

A kebab made of tender lamb cubes marinated simply and grilled over indirect heat; mastery lies not in the ingredients but in understanding the meat and fire.

A historical palace dish that combines meat, dried fruits, and nuts with a balance of honey; it is a relative of Mahmudiye.

A contemporary restaurant classic that combines meat, peas, and root vegetables; a historical connection to game hunting cannot be established from its name.

A historical stew defined by pearl onions, garlic, and vinegar; the name is old but does not refer to a single unchanging list of ingredients.

Small pieces of meat are quickly sautéed with peppers and tomatoes on a thin iron plate; served at the table with the plate.

A type of meat that becomes tender over a long period in a closed and high-temperature tandoor; it is the traditional form of lamb tandoor outside the oven.

Despite its name, it is not grilled; it is a pot classic that starts with the meat's own juices and is completed with a little liquid. It is an example of the continuity of the name mentioned in the 1844 edition of Melceü't-Tabbâhîn.

A long, small-shaped meatball from Thrace, known for its unique filling and serving tradition; often served with piyaz.

A showy dish from the Cappadocia region, where meat and vegetables are cooked in a sealed clay pot over embers. The pot is broken open at the table.

A dish that transforms stale bread into a main course with meat broth, yogurt, and spiced oil; it cannot be tied to a single city or type of meat.

The mild sibling of Adana kebab; in the tradition of Şanlıurfa, the flavor of isot is prominent, but the spiciness is balanced. The taste of the grill and the quality of the meat are defining characteristics.

A dish made with lamb cooked slowly with pearl onions and whole garlic cloves; it is documented in the official recipe records of Çankırı.

The Bursa-Inegol kebab keeps the spices simple and relies on resting the meat mixture; the onion-based filling is distinctive.

Originating from Bursa, it consists of döner served over pide with butter and tomato sauce, accompanied by yogurt. It is based on the mastery tradition known as İskender Efendi from the late 19th century.

A classic dish of home and restaurant, where finger meatballs are baked with potatoes in a tomato sauce.

The skill of the köfte family relies on the thin bulgur shell carrying a moist meat filling, showcasing handcrafting techniques.