Döner kebab, is a type of kebab, made of meat cooked on a vertical rotisserie.Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this.

Sarma, commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Southeastern European and Ottoman cuisine made of vegetable leaves rolled around a filling of grains (such as rice), minced meat, or both. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma. 

Manti is an extraordinary dish from Turkey: tiny lamb-stuffed dumplings topped with three sauces: caramelized tomato sauce, brown butter sauce, and garlicky yogurt sauce.

Lahmacun is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.

İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread (sometimes croutons) and generously slathered with melted special sheep’s milk butter and yogurt. It can be prepared from thinly and carefully cut grilled lamb or chicken. Tomato sauce and melted butter are generally poured over the dish live at the table, for the customer’s amusement.It is one of the most popular dishes of Turkey. It takes Its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century Ottoman Empire.

Su borek is one of the most common types.Sheets of dough are boiled briefly in large pans, then a mixture of white cheese or künefe cheese and parsley (or in an alternative recipe minced meat, onions, tomato sauce) and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook. It may be thought of as a drier, less saucy version of the Italian lasagna.