Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire. The usta (master of his trade) will take a long skewer and slice off tender and succulent pieces of lamb until the skewer is full. The dish is traditionally consumed either straight from the skewer, or with the meat wrapped in warm, freshly baked lavash flatbread.

Cağ kebabı

Türkiye

Sucuklu Pide is a traditional Turkish flatbread baked in a stone oven and topped with sucuk, a flavorful and slightly spicy Turkish beef sausage. The dough is hand-stretched into an elongated boat shape, filled with a light layer of tomato or pepper sauce, cheese, and slices of sucuk before being baked until the crust is golden and slightly crispy. Popular across Turkey, especially in the Black Sea region, sucuklu pide is often enjoyed as a hearty lunch or shared among friends and family during gatherings. It reflects the rich culinary heritage of Turkey, combining the robust flavors of locally cured meats with the comforting texture of freshly baked bread. Common accompaniments include ayran (a yogurt drink), fresh salads, or pickled vegetables. It has gained international popularity, appearing in Turkish restaurants worldwide as an authentic representation of Anatolian cuisine.

Sucuklu Pide

Italy

Italy&rsquo;s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations &ndash; marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito&rsquo;s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy&rsquo;s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Pizza Napoletana

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin. The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling. It's often served slightly rare to maintain its tender texture.

Tenderloin

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran &ndash; a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.

Adana kebap

United States

Shortribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. Known for their rich marbling and deep flavor, they are often slow-cooked or braised to achieve a tender, fall-off-the-bone texture. Popular in American, Korean, and French cuisines, shortribs are traditionally prepared with ingredients like garlic, onions, soy sauce, wine, and various herbs. In Korean cuisine, they are famously used in dishes such as 'Galbi' and are marinated before grilling. In the U.S., they are a staple in barbecue culture and comfort food recipes. The cooking method and seasoning vary by region and cultural tradition, but the result is a flavorful and hearty dish.

Shortribs

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.

Eggs Benedict

Hamsi tava is a traditional Turkish dish of battered and fried fish featuring anchovies (hamsi), a staple in the Black Sea region. Fresh anchovies are cleaned, deboned, and lightly salted before being dredged in flour to create a thin, crispy coating. They are arranged in a circular pattern in a frying pan and shallow-fried in oil until golden brown and crispy, with both sides cooked evenly. Served hot with lemon wedges, fresh greens, onion salad, or yogurt sauce, hamsi tava is known for its crispy texture and rich, slightly salty flavor. This dish, a highlight of Turkish coastal cuisine, reflects the simplicity and freshness of the Black Sea region&rsquo;s culinary traditions, where anchovies hold cultural and dietary importance.

Hamsi tava

Meyhane Döneri is a refined Turkish interpretation of the classic döner kebab, inspired by the convivial spirit and culinary sophistication of traditional Turkish meyhanes — taverns known for their rich meze spreads, rakı culture, and leisurely dining. Unlike typical street-style döner served in sandwiches or wraps, Meyhane Döneri is a plated dish that emphasizes flavor balance, presentation, and high-quality ingredients. It often features thinly sliced marinated beef or lamb cooked on a vertical rotisserie until tender and slightly crispy at the edges. The meat is then served over buttery flatbread or roasted eggplant purée, accompanied by yogurt sauce, grilled vegetables, and sometimes a drizzle of melted butter infused with paprika or sumac oil. 

Originating from Turkey’s Aegean and Marmara regions, Meyhane Döneri bridges the casual appeal of döner with the sophistication of fine dining. It’s a dish meant to be savored slowly, often enjoyed alongside meze such as haydari, ezme, or hummus, and paired with a glass of rakı or wine. The focus is on the harmony of textures — juicy meat, creamy yogurt, soft bread — and the contrast between smoky, tangy, and buttery notes. In modern Turkish restaurants, Meyhane Döneri represents the evolution of the döner concept from street food to restaurant cuisine. It reflects the Turkish dining philosophy of sharing, hospitality, and celebrating everyday meals with artistry. Its growing popularity has led to reinterpretations across Europe and the Middle East, where chefs combine local influences with the dish’s authentic Turkish roots, making Meyhane Döneri a symbol of contemporary Anatolian gastronomy.

Meyhane Döneri

Black Truffle Pasta is a luxurious Italian dish that celebrates the earthy aroma and deep, savory flavor of black truffles — one of the world’s most prized culinary delicacies. Originating from regions of Italy such as Umbria and Piedmont, where truffles grow naturally beneath oak and hazelnut trees, this pasta embodies simplicity elevated by exquisite ingredients. The dish typically features fresh tagliatelle, fettuccine, or pappardelle made with egg-based dough, lightly coated in a sauce of butter, cream, or olive oil, enriched with shaved or grated black truffle. The heat of the pasta gently releases the truffle’s complex aroma, creating an elegant and deeply satisfying flavor profile. 

High-quality black truffles, often Tuber melanosporum or Tuber aestivum, are at the heart of the dish. They bring an umami depth with notes of musk, garlic, and forest soil that pair harmoniously with the silky texture of handmade pasta. Some recipes enhance the flavor with Parmesan or Pecorino Romano cheese, a splash of white wine, or a hint of garlic, though traditionalists prefer minimal seasoning to allow the truffle to shine. 

Culturally, Black Truffle Pasta reflects the Italian philosophy of 'less is more' in cuisine — relying on the purity of seasonal ingredients and balanced technique rather than heavy sauces or complex preparations. It is often served in fine dining restaurants during truffle season, from late autumn to winter, and enjoyed with a glass of full-bodied white wine or aged red. Beyond Italy, the dish has become a symbol of luxury dining, served in upscale restaurants worldwide as a tribute to Italian culinary artistry. Its indulgent flavor and aromatic sophistication make Black Truffle Pasta a timeless favorite for special occasions and gourmet experiences.

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hurkanakbiyik's Favorite Foods

Cağ kebabı

Sucuklu Pide

Pizza Napoletana

Tenderloin

Adana kebap

Shortribs

Eggs Benedict

Hamsi tava

Meyhane Döneri

Black Truffle Pasta

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