Gullac is a Turkish dessert made by milk, pomegranate and a special kind of paste. It is consumed especially during Ramadan.

Cezerye is a semi-gelatinous Turkish confectionary made from carrot, fig or date purée, packed with nuts or pistachios and sprinkled with shredded coconut.

Beyti kebab is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavosh and topped with tomato sauce and Yoghurt.

Quince Dessert (Turkish: Ayva Tatlisi) is a traditional Turkish dessert made of cooked quince fruit, cloves, sweet syrup or quince marmelade and topped with whipped cream.

Sutlu Nuriye is a Turkish dessert. The name means "Nuriye with milk", Nuriye being a Turkish female name. Some suggest that this is the name of the cook who invented the dessert in the 1980s.

Cag Kebab (pronounced as djagh kebab) is a kebab variety, originating in Turkey's Erzurum Province, with the districts of Tortum and Oltu hotly disputing the title for the actual place of origin.

Kofte Kebab or Sis kofte is a kebab variant. It consists of köfte, minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.

Ayran is a drink made of Yoghurt and water, popular in Turkey.Ayran is a mixture of yoghurt, water, and salt. It is thought to have originated as a way of preserving yogurt by adding salt.

Sarma is the name of a grape, cabbage or chard leaf roll common to the former Ottoman countries such as Armenia, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Macedonia, Montenegro, Moldova, Romania, Serbia, Slovenia, Lebanon, Syria, Turkey and Ukraine.

Borek (also burek, boereg, and other variants on the name) is sort of pie popular throughout the former Ottoman Empire. They are made of a thin flaky dough known as phyllo or Yufka, and are filled with salty cheese (often feta), minced meat, potatoes or other vegetables.