A proper kebap sofrası (kebab feast) is more than just grilled meat—it’s about balance. Smoky, juicy kebabs are complemented by tangy salads, fresh herbs, grilled vegetables, creamy dips, and warm breads. Here’s a guide to classic Turkish side dishes that elevate any kebab table.
Salads (Salatalar)
- Soğan Salatası (Onion-Sumac Salad): Thinly sliced onions with parsley, lemon, olive oil, and sumac—tangy and refreshing, perfect with Adana kebab.
- Çoban Salatası (Shepherd’s Salad): Tomatoes, cucumbers, green peppers, onions, and parsley with olive oil and lemon juice. A crisp, fresh classic.
- Ezme: Finely chopped tomatoes, peppers, onions, garlic, parsley, and chili paste. Spicy, tangy, and slightly smoky.
Grilled Vegetables (Izgara Sebzeler)
- Domates ve Biber (Tomatoes and Peppers): Charred on the grill and served hot. Their smoky sweetness balances the richness of kebab.
- Patlıcan (Eggplant): Whole eggplants grilled until soft, then served plain or mashed with garlic and olive oil (patlıcan salatası).
Yogurt-Based Sides (Yoğurtlu Mezeler)
- Cacık: Thick yogurt with cucumbers, garlic, dill, and mint, served cold. A refreshing dip similar to tzatziki.
- Haydari: Strained yogurt with garlic, olive oil, dill, and mint, thicker and creamier than cacık.
- Yoğurtlu Patlıcan: Roasted eggplant mixed with garlicky yogurt for a smoky, creamy dip.
Meze Favorites
- Humus: Creamy chickpea dip with tahini, lemon, garlic, and olive oil.
- Muhammara: Roasted red peppers, walnuts, breadcrumbs, and pomegranate molasses—slightly spicy and tangy.
- Zeytinyağlı Yaprak Sarma: Grape leaves stuffed with rice, herbs, and olive oil, served cold.
Bread (Ekmek)
- Lavaş: Thin, soft flatbread often used to wrap kebabs. It’s also placed under the kebabs to soak up juices.
- Pide: Turkish-style flatbread with a slightly chewy texture, perfect for scooping up dips.
Accompaniments
- Pickles (Turşu): Pickled cucumbers, peppers, or cabbage for a tangy crunch.
- Ayran: A cold yogurt drink (water + yogurt + salt) that refreshes the palate.
- Fresh Herbs: Parsley, mint, and arugula served plain on the side for brightness.
Putting It All Together
A proper kebap sofrası might look like this:
- Main: Adana kebab, şiş kebab, or köfte.
- Sides: Onion-sumac salad, shepherd’s salad, and grilled peppers/tomatoes.
- Meze Plate: Humus, muhammara, cacık, and stuffed grape leaves.
- Bread: Lavash or pide to soak up juices.
- Drink: Chilled ayran or şalgam (fermented turnip juice, traditional in Adana).