In this blog post, I’d like to share my experiences traveling in Turkey, with a focus on the kebabs I tasted firsthand.

Overview of My Trip to Turkey and Culinary Experiences

If someone were to ask which country shares the closest emotional ties with Korea, many people would likely think of Turkey—a nation that forged a deep bond with us through its participation in the Korean War and is still referred to as our “brother nation.” I traveled to Turkey for 14 nights and 15 days during my summer vacation last year. To add some personal background, this trip was originally planned for last summer but had to be canceled about a month before departure because I contracted severe gastroenteritis. At the time, I thought it was just a simple stomach bug, but my condition worsened, and I ultimately couldn’t go on the planned trip. After waiting a year, I was finally able to make the trip this year.
One of the main reasons I particularly wanted to visit Turkey was to taste the local cuisine firsthand. Turkish cuisine is sometimes cited as one of the world’s three great cuisines, alongside French and Chinese. While the exact origin of this description is unclear, it suggests that Turkish cuisine is widely discussed and that its flavor and nutritional excellence are recognized to some extent. A country’s food culture is part of the culture that represents it, and it is difficult to say that one has truly experienced a country without experiencing its food culture—one of the three basic necessities of life. The saying “Even Mount Kumgang is best enjoyed after a meal” does not apply only to Korea. With this in mind, I wrote this article to provide readers with a more detailed vicarious experience, focusing on the various types of Turkish food I encountered during my travels.
If I were to ask readers, “What is Turkey’s most representative dish?” it is likely not simply to test their general knowledge, but rather to confirm the answer they already expect. Anyone with even a passing familiarity with Turkey would generally answer “kebab.” It is similar to how Italy is associated with pasta and pizza, or the United States with hamburgers. However, since kebabs are not deeply ingrained in the everyday diet in Korea, relatively few people have actually tried them. I, too, had never eaten a kebab before my trip to Turkey.
In this article, I aim to realistically convey my experiences and impressions of eating local cuisine across various regions of Turkey, with a particular focus on kebabs. The food photos included throughout the article were taken by me and are intended to provide a visual connection for readers.

Definition and Types of Kebab

First, a brief look at the etymological meaning of “kebab” reveals it refers to “meat skewered and grilled over a fire,” and it is believed to have originated from the culinary culture of Central Asian nomads. Due to the nature of nomadic life, which required rapid movement, cooking methods that allowed for quickly grilling meat over an open fire are said to have developed. While kebabs vary widely—with hundreds of variations depending on the type of meat or fish used—they can generally be categorized into a few main types.

Döner Kebab

“Döner” means “to roast while rotating,” referring to a method where thinly sliced meat is layered on a long metal skewer and roasted while spinning over charcoal. This is the image of a typical kebab that most people in Korea envision. Döner kebabs are served by slicing the cooked outer layers bit by bit, and most kebabs sold in Korea follow this method, often served wrapped in bread.

Shish Kebab

“Shish” means “skewer,” and this is a kebab made by skewering meat, tomatoes, bell peppers, and various other vegetables on a long skewer and grilling them. The grilled ingredients are served with rice or bread.

Köfte Kebab

Köfte is a dish made by mixing minced meat with spices and vegetables to form meatballs, which are then grilled; it is similar to Western meatballs. Köfte is also served with rice, bread, or vegetables. As you can see, there are many different types of kebabs. While preparing for my trip, I did some research and discovered that not all kebabs are the same; I also learned that they aren’t always served wrapped in bread, but are sometimes served with rice depending on the region.

Travel Itinerary and First Impressions of Istanbul

Now, let’s dive into the world of Turkish cuisine as I experienced it. My travel itinerary was roughly as follows: I started in Istanbul, the cultural hub in the northwest, and traveled in a clockwise loop through the central inland regions before returning to Istanbul. Turkey’s land area is nearly eight times that of the Korean Peninsula, and this vast territory, combined with the wide distances between regions, is one of the reasons why each region has developed its own unique kebab.
Istanbul → Safranbolu → Ankara → Cappadocia → Antalya → Pamukkale → Kusadasi → Istanbul
After a flight of over 10 hours, I finally arrived in Istanbul. Before the excitement of being in a foreign land had even subsided, my hungry stomach demanded food. True to its reputation as Turkey’s largest tourist city, Istanbul sold nearly every kind of kebab and Turkish dish, and the ability to experience such a variety of cuisines within a single city was definitely a plus. However, as bustling as it was, it wasn’t easy to find authentic local eateries, and prices were relatively high. What I later discovered while traveling through less crowded provincial towns and inland areas was that I often found cheaper and tastier food in those very places.
Nevertheless, there were a few dishes I thoroughly enjoyed in Istanbul, and one of them was köfte. To be honest, I’m not usually a fan of minced meat dishes like hamburger steaks or meatballs, so I was skeptical about köfte at first, but that thought vanished the moment I took a bite. The chewy texture combined with Turkey’s unique spices created a new flavor I’d never experienced before. The pickled peppers served alongside it tasted similar to Korean-style pickles, so I could eat them without hesitation, and they cut through the richness of the meat.
The flavor of the grilled lamb ribs, known as “pirzola,” was also impressive. Since this was my first time trying lamb in Turkey, it’s hard to compare it directly to my experiences back home, but the meat was juicy when chewed, and it left a strong, unique flavor distinct from beef or pork.
The doner kebab, the most common and affordable option, also captured my taste buds. Just watching the meat sizzle on the rotating skewers found everywhere on the streets made my mouth water. Since doner kebabs are served by slicing the meat starting from the outer, cooked edges, I was able to enjoy meat that had been freshly cut right before my eyes.