Food of Türkiye

On Sushi Belt's World Tour, the Türkiye chapter puts 14 dishes on your belt. Here they all are, each with a short note.

Home & Neighbours
14 dishes
12 levels

Turkish food, the first stop of the tour

Türkiye is Sushi Belt's home: the World Tour starts here, and this is also the game's biggest menu. From simit and tea in the morning to kebab in the evening, from syrupy desserts to a foamy Turkish coffee, 14 dishes come to your belt.

Turkish cuisine carries the heritage of a wide region reaching from Central Asia to the Mediterranean and from the Caucasus to Mesopotamia. Alongside kebabs, pastries, olive-oil vegetable dishes, pulses and yogurt are the backbone of the table, and every city has a speciality of its own.

In the game, Turkish dishes are only served in Türkiye's own chapter: döner, baklava, ayran, yogurt and Turkish tea are never used to fill another country's menu.

What's on the belt?

14 dishes, in the game's order. All artwork is from the game.

Döner kebab
Meat is roasted slowly on a vertical spit in front of the fire, then shaved into thin slices for bread, wraps or a plate.
İskender kebab
Named after İskender Efendi of 19th-century Bursa: döner over pide bread with tomato sauce, sizzling butter and yogurt on the side.
Lahmacun
A paper-thin dough spread with minced meat, onion, tomato and pepper, baked in a stone oven and rolled up with parsley and lemon.
Baklava
Layer upon layer of paper-thin yufka filled with pistachio or walnut and soaked in syrup; Antep baklava is a protected geographical indication in the EU.
Simit
A ring of bread dipped in grape molasses and rolled in sesame seeds, bought from street stalls and eaten with tea in the morning.
Künefe
Shredded kadayıf pastry around unsalted melting cheese, crisped in butter and soaked in hot syrup; it is best known as a dessert of Hatay.
Turkish tea
Brewed in a stacked double teapot and served in small tulip-shaped glasses; most of Türkiye's tea grows on the Black Sea coast around Rize.
Pide
A boat-shaped flatbread baked with minced meat, cubed meat, cheese or egg; from the Black Sea to Konya, every region has its own style.
Turkish mantı
Tiny dough parcels filled with minced meat, topped with garlic yogurt and butter with red pepper flakes; Kayseri mantı is famous for being tiny.
Ayran
Yogurt whisked with water and a pinch of salt into a cool, frothy drink, the classic partner of kebab and döner.
Kumpir
A large baked potato mashed inside with butter and cheese, then piled with toppings of your choice; in Istanbul it is linked with Ortaköy.
Turkish delight
A soft confection cooked from starch and sugar, flavoured with rose, studded with pistachios or left plain, and dusted with powdered sugar.
Turkish coffee
Finely ground coffee is brewed slowly in a cezve and served with its foam; Turkish coffee culture is on UNESCO's Intangible Cultural Heritage list.
Turkish yogurt
Made by fermenting milk and found all over the Turkish table; the word ‘yogurt’ itself comes from the Turkish verb ‘yoğurmak’.