Embracing plant-based Turkish cuisine

In traditional Turkish cuisine, often known for its meat dishes, the trend towards vegan nutrition seems surprising at first glance. However, according to a study by Sia Insight, the number of vegans and vegetarians in Türkiye has more than doubled since 2020 (from 1.2 million to 2.7 million). But it is not only vegan and vegetarian nutrition that is gaining in importance. Flexitarianism, in which animal products are occasionally consumed, is also becoming increasingly popular (13% of the population in 2024). To help restaurateurs meet the growing demand, METRO Türkiye is supporting them with workshops and an expanding range of plant-based products.

Plant-based nutrition in Turkish cuisine

‘Many people don't know that Turkish cuisine naturally includes many vegan dishes,’ says Bahtiyar Büyükduman, head chef at Telezzüz, Türkiye’s first and only vegan fine dining restaurant with a Green Michelin Star. From olive oil-based dishes to mezes and to regional specialities such as zerde (a dessert with saffron), the choice is huge. ‘These dishes have always been plant-based, but we don't advertise them as such.’

For Büyükduman, plant-based eating is not just a trend, but also a responsibility towards the environment: ’The future of gastronomy depends on how well we protect resources and integrate sustainable alternatives.’ As the winner of the METRO Türkiye’s young chef competition on sustainable kitchens in 2022, Büyükduman regularly promotes plant-based nutrition in Turkish cuisine. Most recently, he took part in a lentil harvest in Mardin organised by METRO, where he not only gained insights into regional agriculture but was also able to integrate new ingredients into his menus. In his restaurant, too, Bahtiyar Büyükduman focuses on creative reinterpretations of Turkish dishes, combining local ingredients with modern techniques. Taste, texture and a multi-sensory dining experience are at the forefront of his work.

The tradition of Turkish cuisine meets vegan innovation

Belkıs Boyacıgiller, co-founder of the restaurant Bi Nevi Deli, sees plant-based cuisine as a bridge between tradition and innovation. ‘Turkish cuisine already has a strong base with dishes such as tahini piyaz (white bean salad) or desserts such as aşure (a sweet made from white beans and rice). Our job is to make this diversity visible,’ she says. For Boyacıgiller, plant-based nutrition is more than just a culinary decision – it's a philosophy of life. ’It's not just about protecting animals, but also about reconnecting with the earth and nature.’ In workshops, Boyacıgiller and her team inspire chefs and restaurateurs to include plant-based cuisine on their menus. For example, she worked with METRO Türkiye to organise a vegan tasting menu for World Vegan Day 2022, which introduced chefs, the press and influencers to the variety and innovative power of plant-based dishes. ‘I want to show that plant-based cooking is neither complicated nor boring. It's a chance to discover new flavours and techniques.’

Discovering plant-based cuisine with METRO

Not only in Türkiye, but also worldwide, restaurateurs are faced with the challenge of adapting their menus to the growing needs of their guests. ‘Many restaurateurs are unaware of the global trend towards veganism and the opportunities it presents,’ explains Aslı Duran, Corporate Communications Manager at METRO Türkiye. ‘At the same time, there is often a lack of knowledge and information about plant-based nutrition. Restaurateurs feel unprepared or insecure when it comes to developing vegan dishes. This is precisely where we want to support them,’ she emphasises. To help caterers get started, METRO Türkiye is expanding its range of plant-based products every year and now offers over hundreds of vegetarian and vegan items, including forty private-label products, such as vegan versions of traditional products like Lahmacun, İçli Köfte and the yogurt-based drink Ayran.

In addition, the ‘Sustainable Tables Have Space for Everyone’ campaign aims to raise awareness of the importance of plant-based cuisine. Workshops and direct dialogue with experts are designed to help restaurants and hotels to reinterpret traditional vegetarian and vegan Turkish dishes. ‘At our ‘Vegan Barbeque’ event, head chef Sinan Büdeyri proved that the Turkish grill concept not only works with meat alternatives, but tastes great too,’ says Aslı Duran. In addition, the chefs at Gastronometro, Türkiye's first gastronomy platform, regularly develop and share vegan recipes that can be easily integrated into existing menus. ‘As chefs become more educated and skilled in vegan cooking, innovative dishes will emerge that combine local ingredients with global culinary trends. The focus on sustainability and fresh, seasonal products will also further promote plant-based nutrition. It is therefore important that we show that a plant-based diet is not about sacrifice, but about enrichment.’