Have I mentioned that Turkey is a wonderful place for Coeliacs to visit? I can't deny that you may be greeted by a few shocked expressions, as the general population is still very unfamiliar with food allergies or intolerances. Furthermore, bread and pastries do serve as a staple in the diet. Although at first glance it may appear that the majority of Turkish cuisine is gluten based, please don't be discouraged. A closer look will reveal quite a variety of reliable, delicious fare.
Let's begin with a group of dishes known as zeytinyağlılar (zetin-ya-la-lour) or dishes based in olive oil. These dishes are made almost exclusively of vegetables, and therefore are also a reliable choice for vegetarians. They are generally served cold and can be found in just about any restaurant or cafeteria. They are especially popular in both fish and kebab restaurants, where they are served as cold appetizers or meze.
If you suffer from wheat or gluten sensitivities, they may be your safest option. Generally speaking they consist of vegetables, olive oil, a little bit of sugar, salt, and pepper. Plus, they do not contain bullion or any other such additives.
Let me note here that though these dishes are traditionally cooked in olive oil, many of the cheaper cafeterias and canteens may cook them in either corn or sunflower oil to reduce costs. Though I have sensitivities to both corn and sunflower seeds, their oils do not seem to bother me—probably because their protein content is low. However, please be careful where you eat if you are sensitive to such foods.
Finally, here's a list of popular zeytinyağlılar. Though they generally contain similar ingredients, some varieties may be prepared with or exposed to common allergens. Therefore, I have split the list into various sections according to their ingredients. Be aware that some varieties may be prepared in more than one way, and therefore appear under more than one heading. Be careful when ordering off a menu, as it may be less clear which variety of a vegetable is being served.
In addition, zeytinyağlı varieties change seasonally, therefore, you may only come across a certain portion of this list during your visit.
My favorites:
Leeks - Pırasa
Green beans - Ayse kadın/Taze/çalı fasuliye
Pinto beans - barbunya pilaki
Stuffed grape leaves - yaprak sarma
Stuffed cabbage leaves - lahana sarma
Stuffed peppers - biber dolması
Celery root - kereviz
Chard – pazı
Spinach - ıspanak
Chopped eggplant in tomato sauce - şakşuka/domates soslu patlıcan
Dressed Eggplant – İmam bayıldı
Cabbage - kapuska
Other reliable varieties include:
Taro (similar to yams) - yer elması
Okra - bamya
Mushroom - mantar
Brussels Sprouts - brüksel lahanası
Broccoli - brokoli
Carrot - havuç
The following varieties may be more dangerous depending on the foods you are trying to avoid.
Gluten:
Flour may have been used as a thickener in:
Artichokes - enginar
Broad beans - bakla
Broad bean paste - fava
Baba ghanoush or eggplant salad - patlıcan salatası (this may also contain cream or mayonnaise)
Hummus - humus
Flour is used in the batter for:
Zucchini pancakes - mücver
May have been coated with flour or fried in grease containing remnants of flour
Fried zucchini or eggplant and peppers – kabak kızartma or (patlıcan biber) kızartma
May contain vegetables pickled using bread in the fermentation process (pickles - Turşu):
Potato salad - patates salatası
Dairy
The words yoğurt and krema translate to yogurt and cream respectively. Any variety of veggies may be prepared with either of these ingredients, however, with a few exceptions you will generally find one of these two words in the title.
Varieties that may be prepared or served with dairy (yogurt or cream)
Purslane - semizotu
Creamy carrots – yoğurtlu havuç
Creamy eggplant or zucchini – Yoğurtlu patlıcan or kabak
Fried zucchini or eggplants and peppers – kabak kızartma or (patlıcan biber) kızartma
Baba ghanoush or eggplant salad - patlıcan salatası
Broad beans - bakla
Spinach - ispanak
