← Back
Countries

Türkiye: Cuisine

Turkish cuisine is rich and varied; many of its dishes are cooked for a long time and can suit the treatment period.

Last updated: ~1 min read
On a dark navy background, soup, pilaf and vegetables from above.
Figure 1.A Turkish table — Türkiye: Cuisine

01Short answer

Turkish cuisine includes soups, pilafs, vegetables cooked in olive oil, meat and chicken dishes, pastries and sweets. During leukaemia treatment the main principle is simple: well-cooked, freshly made food served hot is safer; raw or undercooked meat, unpasteurised dairy and street food left standing are riskier.

02Simple explanation

Cooked: safer.

Raw: can be risky.

Fresh: made the same day.

03Scientific explanation

Five keys: the WHO recommends keeping clean, separating raw and cooked, cooking thoroughly, safe temperatures and safe water.

Risk group: the FDA places people having cancer treatment in a high-risk group for foodborne illness.

04What happens in the body?

Staple dishes

Lentil soup, ezogelin, rice and bulgur pilaf and cooked vegetables are the base of the table.

Home cooking

Freshly cooked home food is more reliable than restaurant food that has stood.

On a dark navy background, a steaming copper pot.
Figure 2.Home cooking — Türkiye: Cuisine

Spices

Add pul biber, sumac and mint during cooking rather than sprinkling them at the table.

On a dark navy background, spice jars by a pan.
Figure 3.Spices cooked in — Türkiye: Cuisine

05Choosing at a Turkish table

From cooked to fresh.

Choose cooked — Soup and pilaf.1Choose cookedSoup and pilaf.
Avoid raw — Raw meat dishes.2Avoid rawRaw meat dishes.
Serve hot — Do not keep it lukewarm.3Serve hotDo not keep it lukewarm.
Fresh — Same day.4FreshSame day.
FlavourFamiliar tastes.
SafetyLess risk.

06Key points at a glance

TopicIn brief
Staple dishesLentil soup, ezogelin, rice and bulgur pilaf and cooked vegetables are the base of the table.
Home cookingFreshly cooked home food is more reliable than restaurant food that has stood.
SpicesAdd pul biber, sumac and mint during cooking rather than sprinkling them at the table.

07Key terms

Çorba
Soup.
Pilav
Pilaf.
Zeytinyağlı
Vegetables in olive oil.
Pul biber
Red pepper flakes.

08Key points

  • Choose well cooked.
  • Eat it hot.
  • Cook the spices.
  • Avoid street food.
  • Ask your team.

09Frequently asked questions

Is Turkish food heavy?

Some dishes are oily; with nausea, plain soup and pilaf may be easier.

Can I eat out?

During neutropenia, discuss it with your team; choose hot, freshly cooked food.

Do I need a diet?

Your doctor and dietitian give an individual eating plan.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Is Turkish food heavy?

  2. Can I eat out?

  3. Do I need a diet?

My questions

12Sources

  1. World Health Organization (WHO). Five keys to safer food
  2. FoodSafety.gov (U.S.). Food Safety for People with Cancer
  3. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  4. National Cancer Institute (NCI). Infection and Neutropenia during Cancer Treatment
  5. Dienas Bizness. Stem cell transplantation unit opens, 2006 (in Latvian)
  6. Vilnius University Hospital Santaros Klinikos. Hematology, Oncology and Transfusion Medicine Center: bone marrow transplantation (in Lithuanian)
  7. Kauno klinikos. The 500th hematopoietic stem cell transplantation, 2026 (in Lithuanian)
  8. EBMT. JACIE accreditation
  9. FACT. Foundation for the Accreditation of Cellular Therapy
  10. HealthTurkiye (USHAS). About us
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
Last updated: ← Back to the list

Open the interactive site →