🇹🇷 EVERYDAY TURKISH HOME COOKING
Some of Turkey’s best plant-based dishes aren't restaurant specialties at all. They’re everyday tencere yemekleri and other simple home-cooked dishes made with seasonal vegetables, legumes, grains, olive oil and pantry staples.
🌿 Plenty of naturally vegan dishes
🫒 Olive oil and vegetables at the heart of the kitchen
🍲 Simple ingredients and unfussy cooking
🥕 Recipes change with the season and household
♻️ Many dishes taste even better the next day
One important rule: Turkish home recipes vary. A vegetable dish can sometimes be prepared with butter, yogurt or meat stock, so when eating outside the home, always ask.
🌿 SPINACH STEW
Ispanak Yemeği | Vegan
A Turkish home-cooking classic: simple, inexpensive and naturally vegan.
🥬 You’ll need 1 kg spinach • 1 onion • 2–3 garlic cloves • 2–3 tbsp olive oil • 1 tbsp tomato paste • optional rice or potato • salt & pepper
🍲 How to make it Sauté onion in olive oil, then add garlic and tomato paste. Add spinach and optional rice or diced potato. Add a splash of water, cover and simmer for 15–20 minutes.
🍋 Serve with: Plenty of lemon and crusty bread.
💡 Turkish home tip: A small handful of rice is commonly added to make the dish more substantial.
🫛 GREEN PEA STEW
Bezelye Yemeği | Vegan
Peas, carrots and potatoes simmered in a light tomato and olive-oil sauce, an everyday Turkish family meal.
🥕 You’ll need 500 g peas • 1 onion • 1–2 carrots • 1 potato • 2–3 tbsp olive oil • 1 tbsp tomato paste • salt & pepper • optional dill
🍲 How to make it Sauté onion in olive oil. Add tomato paste, carrot and potato. Add the peas, seasoning and enough water to almost cover. Simmer for 20–25 minutes.
🌿 Finish with: Fresh dill, if you like.
🍚 Great with: Rice or bulgur pilaf.
🥒 ZUCCHINI STEW
Kabak Yemeği | Vegan
A light and simple Turkish home dish, especially popular during zucchini season.
🥒 You’ll need Zucchini • onion • olive oil • tomato or tomato paste • optional rice • salt & pepper
🍲 How to make it Sauté the onion in olive oil, add tomato, then sliced or cubed zucchini. Add a little water and optional rice and cook gently until tender.
🍋 Serve: Warm or at room temperature with lemon.
🥔 POTATO STEW
Patates Yahnisi / Patates Oturtma | Vegan
One of the simplest Turkish comfort foods: potatoes slowly cooked with onion and tomato.
🧅 You’ll need 5–6 potatoes • 1 onion • 2–3 garlic cloves • olive oil • tomato paste • optional red pepper paste • black pepper • paprika or cumin • parsley
🍲 How to make it Sauté onion and garlic. Stir in the tomato and pepper pastes. Add potatoes, spices and enough water to come halfway up the potatoes. Cover and simmer for 25–30 minutes.
🌿 Finish with: Chopped parsley.
💡 Even better: Let it rest before serving so the potatoes absorb more of the sauce.
🥬 STUFFED CABBAGE ROLLS
Zeytinyağlı Lahana Sarması | Vegan
Tender cabbage leaves wrapped around a seasoned rice filling, a classic Turkish home cooking.
🍚 You’ll need Cabbage leaves • rice • onion • olive oil • tomato paste • herbs & spices
🍲 How to make it Blanch the cabbage leaves, fill with the seasoned rice mixture and roll tightly. Arrange in a pot, add water and olive oil, then simmer gently until tender.
⚠️ Vegan tip: Some versions contain minced meat. Look specifically for zeytinyağlı or etsiz lahana sarması.
🫑 OLIVE-OIL STUFFED PEPPERS & ZUCCHINI
Zeytinyağlı Biber & Kabak Dolması | Vegan
One of the great traditions of Turkish home cooking: vegetables stuffed with aromatic rice and slowly cooked in olive oil.
🍚 You’ll need Bell peppers or zucchini • rice • onion • tomato • olive oil • herbs & spices
🍲 How to make it Prepare a seasoned rice filling, stuff the vegetables loosely and arrange in a pot. Add a little water and olive oil and cook gently.
⚠️ Vegan tip: Dolma does not automatically mean vegan. Ask whether the filling contains meat.
🌱 CHARD OR PURSLANE STEW
Pazı or Semizotu Yemeği | Vegan
Simple leafy-green dishes found on Turkish home tables. Purslane dishes are particularly associated with Aegean cooking.
🥬 You’ll need 750 g–1 kg chard or purslane • 1 onion • 2 garlic cloves • 3 tbsp olive oil • 1 tbsp tomato paste • optional rice • salt & pepper
🍲 How to make it Sauté onion, garlic and tomato paste. Add the cleaned and chopped greens and optional rice with a little water. Cover and simmer for 15–20 minutes, or until tender.
🍋 Serve with: Plenty of fresh lemon.
💡 Good to know: Purslane is also commonly served with garlic yogurt, vegetarian, but not vegan.
🌿 AUTEED WILD GREENS
Ot Kavurma / Yabani Ot Yemekleri | Vegan
A particularly Aegean way to eat seasonal greens. Depending on what's available, the dish might feature nettles (ısırgan), mallow (ebegümeci), sea beans (deniz börülcesi) or other local greens.
🌱 You’ll need Seasonal greens • onion or garlic • olive oil • salt • lemon
🍳 How to make it Clean and blanch the greens if necessary, then sauté briefly with onion or garlic in olive oil.
🍋 Serve with: Lemon and good bread.
⚠️ Vegan tip: Some versions are finished with egg or served with yogurt.
🫘 WHITE BEAN SALAD
Piyaz | Vegan-Friendly
A simple, filling bean salad found both at home and in traditional restaurants.
🧅 You’ll need White beans • onion • parsley • olive oil • lemon or vinegar • sumac
🥗 How to make it Combine cooked beans with sliced onion and parsley, then dress generously with olive oil and lemon or vinegar.
⚠️ Watch out: Regional versions differ. Antalya-style piyaz traditionally contains tahini and may be served with egg, so don't assume every piyaz is prepared the same way.
🍅 BULGUR PILAV
Domatesli Bulgur Pilavı / Mercimekli Bulgur | Vegan
Two satisfying ways of turning one of Turkey's most important pantry staples into an everyday meal.
🍅 Tomato version Coarse bulgur • tomato • onion • olive oil • tomato paste • salt & pepper
Sauté onion and tomato, add bulgur and hot water, then cook gently until the liquid is absorbed.
🫘 Lentil version Bulgur • green lentils • onion • olive oil • tomato or pepper paste • spices
Cook the lentils until nearly tender, then combine with sautéed onion, bulgur and seasonings and cook until the bulgur is soft.
⚠️ Vegan tip: Outside the home, ask whether butter or meat/chicken stock was used.
🍜 VERMICELLI SOUP
Şehriye Çorbası | Vegan-Friendly
A simple tomato-based soup that's a familiar part of Turkish home cooking.
🥣 You’ll need Vermicelli • tomato or tomato paste • olive oil • water • salt & pepper
🍲 How to make it Cook tomato paste briefly in olive oil, add water and bring to a boil. Add vermicelli and simmer until tender.
⚠️ Vegan tip: Restaurant and home versions may contain butter or chicken/meat stock.
🥣 TARHANA SOUP
Tarhana Çorbası | Usually Vegetarian
One of Turkey's oldest and most distinctive comfort soups, made from dried and fermented tarhana.
🥣 You’ll need Tarhana • water • tomato or pepper paste • seasoning
⚠️ Important for vegans: Traditional tarhana itself often contains yogurt, because yogurt is commonly used during fermentation. So simply asking whether the soup contains butter or meat stock is not enough.
🌱 Vegan tarhana versions do exist, but always check the ingredients.
🍄 SAUTEED MUSHROOMS
Mantar Sote | Vegan-Friendly
Quick, simple and common in Turkish home kitchens.
🍄 You’ll need Mushrooms • onion • peppers • tomato • garlic • olive oil • herbs & spices
🍳 How to make it Sauté onion and peppers, add mushrooms and cook over fairly high heat. Finish with tomato, garlic and seasonings.
⚠️ Vegan tip: Check that it's cooked with olive oil rather than butter.
🍆 OVEN-ROASTED VEGETABLES
Fırın Sebze Tepsisi | Vegan
A colorful tray of seasonal vegetables roasted together, a simple Turkish home food at its easiest.
🥔 You’ll need Eggplant • zucchini • peppers • potatoes • tomatoes • onion • garlic • olive oil
🔥 How to make it Chop the vegetables, toss with olive oil and seasoning and roast until browned and tender.
🌿 Easy variation: Change the vegetables according to the season.
🌼 STUFFED ZUCCHINI FLOWERS
Kabak Çiçeği Dolması | Vegan-Friendly
A delicate summer specialty strongly associated with Aegean cooking, made when fresh zucchini blossoms are available.
🍚 You’ll need Zucchini flowers • rice • onion • olive oil • herbs • spices
🍲 How to make it Carefully fill the blossoms with seasoned rice, fold them closed and cook gently with olive oil and a little water.
🌞 Best season: Summer, when fresh blossoms are easiest to find.
🧀 EVERYDAY VEGETARIAN HOME COOKING
These dishes belong to the same world of Turkish home cooking but traditionally contain yogurt, cheese or eggs.
🥣 SPINACH WITH GARLIC YOGURT
Yoğurtlu Ispanak | Vegetarian
A simple way Turkish home cooks turn cooked spinach into a completely different dish.
🥬 You’ll need Cooked spinach • thick strained yogurt • garlic • salt
🥣 How to make it Mix cooled cooked spinach with garlicky yogurt, or serve warm spinach with the yogurt on the side.
🌶️ Optional: Top with melted butter and red pepper flakes.
🌱 Make it vegan: Use unsweetened plant-based yogurt and olive oil instead of dairy yogurt and butter.
🥐 SPINACH & CHEESE BÖREK / GÖZLEME
Peynirli Ispanaklı Börek / Gözleme | Vegetarian
Spinach and white cheese make one of Turkey's classic savory pastry fillings.
🧀 Filling: Spinach • Turkish white cheese • onion • herbs
Börek uses layers of yufka pastry, while gözleme is a thinner filled flatbread cooked on a hot griddle.
🌱 Vegan possibility: Spinach-only versions can be vegan, but always ask about butter, milk, egg and cheese.
🧀 SU BÖREĞİ
Su Böreği | Vegetarian
A rich, layered Turkish pastry traditionally prepared with thin sheets of dough, cheese, eggs and butter.
🥐 Expect: Soft inner layers, browned edges and plenty of cheese.
🌱 Vegan? Traditional su böreği is not vegan and shouldn't be assumed vegan just because the filling looks simple.
🍳 POACHED EGGS WITH GARLIC YOGURT
Çılbır | Vegetarian
Poached eggs served over garlicky yogurt, usually finished with hot butter and red pepper.
🥚 You’ll need Eggs • yogurt • garlic • butter • red pepper
An old and distinctive Turkish combination that's easy to recreate at home.
🌱 Vegan? No, the defining ingredients are eggs and yogurt.
🥕 CARROT OR ZUCCHINI TARATOR
Havuç ya da Kabak Tarator | Vegetarian
A cooling yogurt-based dish that's equally at home on a family table or among a spread of meze.
🥣 You’ll need Carrot or zucchini • yogurt • garlic • olive oil • optional walnuts
Sauté or soften the vegetables, cool them, then combine with garlic yogurt.
🌱 Vegan option: Use unsweetened plant-based yogurt.
🥒 ZUCCHINI WITH YOGURT
Yoğurtlu Kabak | Vegetarian
A light combination of cooked zucchini and garlicky yogurt, especially good in summer.
🥣 You’ll need Zucchini • yogurt • garlic • olive oil • dill
Serve chilled or at room temperature.
🌱 Vegan option: Replace dairy yogurt with an unsweetened plant-based version.
🍳 CHEESE OMELETTE & VEGETARIAN MENEMEN
Peynirli Omlet & Sebzeli Menemen | Vegetarian
Eggs are a major part of Turkish home breakfasts and quick meals.
🧀 Cheese omelette: Eggs + Turkish cheese
🍅 Vegetarian menemen: Eggs + tomatoes + peppers, sometimes onion and cheese
⚠️ Vegetarian tip: Menemen itself is normally meat-free, but sucuk, kavurma or other meat can be added, so check when ordering.
🥒 ZUCCHINI FRITTERS
Kabak Mücver | Vegetarian
Crispy outside, soft and herby inside — a classic way to use summer zucchini.
🌿 You’ll need Grated zucchini • egg • flour • dill • parsley • spring onion • optional cheese
Mix into a thick batter and pan-fry until golden.
🌱 Vegan? Traditional mücver generally contains egg, but vegan versions can be made with alternative binders.
📌 SAVE THIS FOR LATER
Turkish cuisine goes far beyond the dishes tourists see on restaurant menus. Many vegetable-based classics belong first and foremost to the home kitchen.
Save these cards if you want to explore everyday Turkish vegan and vegetarian cooking beyond the usual restaurant dishes.