Meat dishes
Karnyark is a Turkish and Iranian Azeri dish consisting of an eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.
Kokoreç/Kokoretsi cooking on a spit
Kuzu Güveç (lamb cooked in casserole)
Kuzu Kapama (spring lamb stewed)
Halama (boiled lamb with vegetables and lemon juice)
Kavurma ("kavurma", which means roasting/parching in Turkish, is generally used for roasted lamb. Çoban kavurma is a variety of it, prepared with diced lamb with tomatoes, onions, mushrooms, peppers and herbs. Kavurma is one of the favorite dishes of Ramadan.)
Alinazik kebab, a home-style Turkish kebab variety which is a specialty of the Gaziantep province of Turkey.
Hünkar Beendi (meaning that the sovereign/sultan liked it, sultan's delight, the dish consists of the puree of grilled eggplant with cashar cheese topped with cubed lamb meat)
Türlü (a stew of vegetables and meat cooked in güveç-casserole)
Külbast
Elbasan tava
Prizren tava
Further information: Cuisine of Kosovo#Tava e Prizrenit
Tandr (without adding any water, the meat is cooked very slowly with a special technique)
ncik (lamb on the bone cooked in the oven)
Boraniye (broad bean/spinach/squash boraniye, vegetables cooked together with meat, yoghurt and chickpea)
Mahmudiye (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)
Moussaka (the Turkish version is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat and parsley. Often served with cack and pilav. There are also variants with zucchini, carrots and potatoes)
Karnyark (split-belly eggplant) (eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven)