Turkish stews

Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the t

Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian, Greek, Armenian, and Balkan cuisines.

Tharid () also known as thareed, trid, tashrib, tashreeb or taghrib is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the

tomato dish

Bamia, bame, bamieh, bamje, bamiya or bamya is a Middle Eastern and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian, Assyrian, Jordanian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian, Romanian, Somali, Sudanese, Syrian, Tanzania, and Turkish. Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.

Türlü is a Turkish casserole made of stewed vegetables that may also include stewed meat. Varieties of the dish are also found in different Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou in Greece, and turli tava in North Macedonia.

thumb|Kapuska with veal Kapuska is a traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.

Turkish bean stew

Turkish veal or mutton stew

Turkish "kebap" made with eggplants and red meat (beef and mutton) on a scewer

lamb stew from the Turkish cuisine