While meat is an important part of Turkish cuisine, there are numerous delectable platters on offer for the vegetarians as well.

Every year, Turkiye welcomes a great number of visitors from all over the world, including a significant number of Indian tourists. While the country is well-known for its exquisite kebabs and grilled meats, it also provides a varied choice of vegetarian meals to meet the dietary needs of all visitors, says a press statement issued by the tourism board.

Indian travellers who are accustomed to vegetarian cuisine and have a strong preference for flavourful plant-based dishes will find a variety of options in Turkiye to suit their taste buds, says the statement. The Turkish cuisine contains a variety of vegetables, legumes, grains, and herbs, making it as good a foodie destination for vegetarians as it is for meat-lovers. With its abundance of dishes, Turkish cuisine is known for its use of olive oil, fresh herbs, and seasonal produce.

Here are 5 Turkish dishes that are widely popular among vegetarians:

Yaprak Sarma:  Also known as stuffed grape leaves, is a popular vegetarian dish in Turkish cuisine. This appetiser includes a savoury filling of rice, sautéed onions, and currants, delicately wrapped in vine leaves. Yaprak Sarma is a delicious culinary creation suitable for enjoyment throughout the year. To enhance its flavour, a drizzle of lemon juice is often added, accentuating the subtle sweetness of the currants. This versatile dish can be served as an appetiser, a side dish, or even a main course. It exemplifies the meticulous art of preparation, the celebration of seasonal ingredients, and the delight of sharing a cherished traditional dish with loved ones.

 

Mücver: It is a popular Turkish dish that showcases the culinary excellence of Turkiye and is an appetising creation in the form of savoury fritters. These fritters are primarily crafted using grated zucchini, which imparts a delightful texture and a vibrant green hue to them. Mücver is commonly served as an appetiser or meze, accompanied by a tangy yogurt dip or a refreshing splash of freshly squeezed lemon juice. The combination of a crispy exterior and a tender interior, coupled with the subtle notes of zucchini, herbs, and cheese, results in a delightful medley of textures and flavours. Its freshness, tantalising taste, and crispy texture have made it a favoured choice among both locals and visitors alike.

Lentil köfte:  This is yet another delicious vegetarian meal with a unique position in Turkish cuisine. It is very similar to the vegtetable kofta made in northern India. In Turikye, these hearty, savoury morsels are made with bulgur wheat, cooked lentils, and a variety of fragrant herbs and spices. The lentils are cooked until tender before being combined with the bulgur and formed into small, round patties. Typically, köfte is seasoned with parsley, cumin, paprika, onion, and other spices that give them a rich, fragrant flavour. Lentil köfte can be eaten as a solitary appetiser, with a cool yogurt dip, or nestled into bread as a wonderful sandwich filler. With its comforting texture and savoury flavours, it is indeed a delicious vegetarian alternative that is also very nutritious.

Kısır: This is a delicious salad originating from Turkish cuisine. It is a classic dish crafted with fine bulgur wheat and a variety of fresh, vibrant ingredients. The foundation of kısır entails soaked bulgur wheat combined with finely diced tomatoes, cucumbers, onions, and parsley. To enhance its taste, the salad is seasoned with a zesty mixture of lemon juice, olive oil, pomegranate molasses, and a blend of fragrant spices. Despite regions like Osmaniye, Adana, Mersin, Antalya, Karaman, Konya, Gaziantep, Kilis, and Antakya being renowned for their meat-focused cuisine, kısır has gained widespread popularity and is often served during festive occasions, always accompanied by Turkish tea. 

Barbunya: This is a classic Turkish dish, features pinto beans, which are known for their creamy texture and pink flecks. The highlight of the dish is the perfectly cooked beans, which are smothered in a delicious sauce made with onions and salça, a tomato paste that is frequently used in Turkish cooking. A delectable and soothing flavour is produced by the blend of delicate pinto beans and savoury sauce. There are several ways to enjoy Barbunya. It can be enjoyed as a major dish on its own or combined with a serving of fluffy rice to make a satisfying supper. This popular Turkish meal is served at establishments and households all over the nation, attesting to its standing as a genuine staple of Turkish cuisine.