10 Must-Try Street Food Dishes in Istanbul

Islak Hamburger (wet burger)

“Islak” translates literally to “wet,” making total sense for this classic street bite — in a much more appetizing way than it sounds. Islak hamburger, or wet burger, simply features a soft bun with a thin beef patty inside, steamed (and drenched) with a garlicky tomato sauce. These sliders, which have an almost wet texture, are typically kept inside a steaming glass case, ready to serve, and most people eat multiple in one sitting.

When I lived in Istanbul, I’d get ıslak hamburger from my favorite local spot called Marmaris Büfe, established in 1964 (büfe is the equivalent of a deli in Turkey). However, the most famous vendor selling the original ıslak hamburger is Kızılkayalar (another büfe) in Taksim Square, where the tomato-soaked ıslak hamburger originated. Pro tip: Ask for it with melted cheese inside.

Leyla Tost (chocolate and banana panini)

Leyla Tost (panini with melted chocolate [or Nutella] and banana) was created in the beloved Marmaris Büfe in the 1960s. In Turkish cuisine, tost is a savory breakfast panini similar to grilled cheese, and Leyla is the unusual, dessert version of tost — with quite the origin story. As a Marmaris Büfe representative tells Food & Wine, in the late ‘60s, a group of students came by the büfe, asking for “something sweet.” The menu only featured savory options back then, but the founder, Nihat Sargın, didn’t want to disappoint the students. After finding bananas and chocolate bars in the kitchen, he panini-pressed two slices of white bread with chocolate and bananas inside. The students loved his impromptu creation, and Sargın named the now-iconic tost after a girl in the friend group, whose name was Leyla.

Manti (Turkish dumplings)

When the topic of mantı (Turkish dumplings) comes up, for every Turk in Istanbul, recommending a favorite spot is a delicate, personal subject. There are numerous incredible options in the city that have been around for decades, each with its own loyal fan base. For me, my family, and my inner circle, there’s one clear answer as to where the best manti is: Aşkana Mantı. Opened in 1987, this place is truly my first stop whenever I visit Istanbul. Like all manti spots in Turkey, at Aşkana, the meat-filled mantis are topped with a creamy, strained yogurt and a delicious butter-tomato paste sauce. 

You can choose between fried manti or boiled manti (I recommend the latter for your first time, but the fried one is always excellent to order as an extra and share with the table.) Another favorite manti spot is Emek Manti Evi (or Emek Manti House), where you can order a half-fried, half-boiled plate of manti — the best of both worlds.

Çiğ Köfte (raw meatball)

Çiğ Köfte, meaning “raw meatball,” was traditionally made with raw minced meat, as the name suggests, and “cooked” with spices in an hour-long kneading process. Nowadays, though the name remains the same, this cold bite is made entirely with vegan ingredients, ever since the health ministry banned the raw meat version in 2008. Either enjoyed as a street food or served as an appetizer in kebab restaurants, the çiğ köfte you’ll find in Istanbul is crafted by kneading bulgur wheat with red pepper paste, onions, parsley, pomegranate molasses, and spices (the exact recipe may vary by region). It is then served inside a lettuce piece with lemon on the side, or with çiğ köfte wrapped inside a lavash bread. As to where to get the best version of this dish in Istanbul, there’s only one right answer for my grandmother: Develi.

Kumpir (Turkish stuffed baked potatoes)

The first rule of kumpir is to trust the process. The real star of the show in this Turkish-style stuffed baked potato is the toppings you add — and the options go way beyond the usual butter, cheese, sour cream, or beans combo. The baked potato, straight out of the oven, is first cut in half, then mixed and mashed with butter and cheese to form its base. The next step is where the fun begins. You’ll select your cold toppings — sausage, pickled red cabbage, Russian salad, mayonnaise, ketchup, pickles, corn, olives, and beyond — and the person building your kumpir will fill the potato to the brim.

The most iconic area in Istanbul to try kumpir is the Ortaköy neighborhood, aka the kumpir haven. The colorful row of multiple kumpir stands right by the waterfront square is hard to miss — and you can’t go wrong with any of them.

Tavuklu Nohutlu Pilav (chickpea rice with chicken)

Exactly how it sounds, Chickpea Rice with Chicken is a simple yet flavor-packed comfort dish made with rice (cooked in chicken broth), shredded chicken, and chickpeas. While many Turkish home cooks make this hearty rice dish in their own kitchen as well, the street version is a classic that’s hard to replicate. The street food staple is commonly sold in glass food carts on the streets or in rice restaurants, known as pilavci (maker of pilav), in Turkey. Unkapanı Pilavcısı is the most iconic place to get this rice dish in Istanbul. Tip: Pair the rice with a side of pickled Turkish Chilli (these will be available in the street cart).

Midye Dolma (stuffed mussels)

Dolma is a culinary term used for dishes stuffed with a savory filling in Turkey (such as grape leaves). In this case, each midye (or mussel) is freshly stuffed with a fragrant, spiced rice mixture every day and served with a side of lemon. To eat midye dolma, simply open the shell to reveal the rice mixture inside one half. Then, use the other half of the shell like a spoon to scoop out the rice filling, squeeze the lemon juice, and enjoy the stuffed mussels like a local on the go.

Gözleme (stuffed Turkish flatbread)

Whenever a road trip is on the horizon in Istanbul, I’m more excited about the traditional roadside foods along the way than the actual destination — especially the gözleme (a flaky, stuffed flatbread). Made to order by a Turkish grandmother who’s pefected the craft, gözleme starts with thinly rolled dough, filled with potato, kaşar (kashar) cheese, ground beef, spinach, or feta (or any combination of these), and folded shut. The stuffed dough is then cooked on a round griddle, frequently flipped until golden on both sides, and brushed with butter.

Just tell the gözleme expert what toppings you’re craving, and she’ll fold up one of the most satisfying, comforting bites you’ll ever have. If you’re heading out on the Ağva highway, my family swears by Sivaslı Suna Abla Gözleme as the ultimate gözleme roadside stop. In the city, you’ll find just as delicious versions of this Aegean delicacy at Gözlemece or Yiğit Sofram.

Çorba (soup)

One of the things I miss most about Istanbul’s food scene is going to a çorba evi (or soup house). These spots are dedicated entirely to soup, and while the concept may sound simple, the experience is anything but. A typical çorba evi in the city offers an impressive, maybe a bit overwhelming, array of soup options — think more than 20 kinds. Hebun Çorba Evi is a must-visit, where you’ll find a soup for every palate, from Yayla Çorbası (Turkish yogurt soup) and Mercimek Çorbası (lentil soup) to Düğün Çorbası (wedding soup), Kelle Paça (sheep’s head soup), and beyond.

If travelers visit a çorba evi during lunchtime, they’ll likely be met with peak rush hour, filled with Istanbulites on their lunch breaks. But soup is even an integral part of Turkey’s late-night food scene, as it’s a comforting bite locals seek after a night out.

Köfte Ekmek (grilled meatball sandwich)

Turkish-style grilled, spiced meatballs — known as köfte — are tucked inside a pillowy, freshly warmed bread roll (or ekmek) in this beloved street sandwich. Köfte ekmek also features optional toppings like tomatoes, onions, and parsley. While travelers can certainly enjoy it as a midday bite, it’s worth noting that, for many Turks, köfte ekmek is the ultimate late-night sub. My mom and her friends used to grab one after nights out during their college days — and decades later, my friends and I do the same after the bars. At my favorite köfte ekmek spot, Köfteci Ali Baba in Arnavutköy, the sub is served with a signature side salad called piyaz (a white bean salad) and ayran (Turkish yogurt drink).