Routes

Editorial, sourced lists that string together the dishes of a province, region or stretch of coast. Ordering is a reading path, not a ranking.

Gaziantep's Registered Flavors

From baklava to beyran, the registered heart of the Gaziantep table.

Antakya's künefe, oruk and cheeses — a Mediterranean-Levantine spread.

CoastalHatay8 dishes

Kaymak, tandır and sweets across Nevşehir and Aksaray.

Olive oils, herbs and registered produce of İzmir, Aydın and Muğla.

A day built on Afyon's kaymak, kebab and sweets.

Van's famous breakfast: herbed cheese, murtuğa and walnuts.

Muhlama, köfte, rice pudding and tea from Trabzon and Rize.

Çökertme, almonds and sea greens along the Muğla coast after a cove day.

Edirne's fried liver, almond paste and cheeses, Thracian style.

From etli ekmek and oven kebab to the sweets of a Konya table.

From çiğ köfte to stuffed ribs, the fiery kitchens of two neighbours.

From Adana kebab to Mersin tantuni and cezerye across Çukurova.