What are the typical dishes? What should I try on site? Find out what you can try during your internship.


Dolma :

This dish is one of the most common in the Eastern Mediterranean. It is simply a variable stuffed vegetable such as aubergine, tomato, cabbage, or vine leaves. In the filling you find rice, meat, onions and spices. As you can see, Dolma is a mixture of flavours that is light and very good for your body.

Testi kebab :

Voilà la spécialité turque par excellence, d’Anatolie centrale pour être plus précis. Comme tu l’as remarqué dans le nom du plat on retrouve “kebab” qui signifie simplement “grillade” en arabe.
Donc nous l’avons choisis pour sa préparation originale : viande, légume et sauce sont mélangés dans un pot en terre cuite et chauffés dans un grand four ou sur un barbecue. Lorsque la cuisson est parfaite, le cuisinier vient briser la partie inférieure du pot devant toi, et tu peux commencer à le déguster.

Pide :

This Turkish speciality preparation, visually resembles a boat-shaped pizza covered with minced meat. You will also find cheese and spices. Very appetizing, but rather spicy as a dish so if you are not a fan of spices don’t hesitate to ask without!

The börek :

Developed during the Ottoman Empire, this savoury pastry is usually filled with spinach, cheese, minced meat and sometimes potatoes. There are different ways of baking the börek, depending on the shape of the börek, either in a fryer, in the oven or in a pan.

Menemen :

A Turkish style omelette, very popular at the beginning of the day at kahvalti (breakfast). The cook first mixes onions, peppers and tomatoes. In a second step, he breaks one or more eggs and seasoning to add colour and flavour to the omelette. There are variations with meat.

The doner kebab:

Ce nom est très populaire en France, et on l’assimile facilement à un sandwich chaud composé de viande. Mais ATTENTION ce n’est pas le cas en Turquie. Le döner correspond à la cuisson particulière de la viande, en verticale sur une broche. Ensuite cette dernière est découpée en tranche depuis la broche. C’est ici qu’on la sert dans une assiette ou dans un sandwich de pain pita ou autre. Pour accompagner cette viande on y ajoute de la salade et des légumes, des tomates, des ognons, et du chou. Et pour finir tu choisis ta sauce !

The Künefe :

For the last two Turkish specialities we close with two desserts. The first, künefe, is made of melted cheese and angel hair in butter. It is not exclusive to Turkey, as it is popular in other Middle Eastern countries. You can enjoy künefe as a dessert or in the morning with breakfast, but with a glass of tea.

Baklava with pistachio :

Let’s finish this salivating list with the baklava or baklawa depending on the country. Like the previous one, this dessert is common to the Ottoman people. But in Turkey there is a variant in the shape of a triangle with a pistachio filling. It is important to know that the dough is made of phyllo, almonds and sugar syrup or sometimes lemon.

Alors tu as envie de déguster un ou plusieurs de ces plats ? N’attends plus, contacte International Horizons nous te trouvons ton stage à Istanbul ! 🙂