Cevıırı: The History and Culture Behind Turkey’s Raw Meat Dish

Ceviiri dish

Introduction to cevıırı:

Cevıırı is a unique and beloved dish in Turkish cuisine that involves raw meat served on a bed of bulgur pilaf. Known as the “steak tartare” of Turkey, cevıırı showcases the country’s rich nomadic history and culture. 

The dish consists of very finely chopped raw lamb or beef, kneaded together with onion, parsley, spices like black pepper and cumin, and sometimes cured egg yolk. This tart, zesty meat mixture is then served atop bulgur, a nutty cracked wheat pilaf, making for a bright, protein-packed meal. While the thought of eating raw meat may seem daunting to some, cevıırı is considered safe due to the freshness of the meat and the acidic nature of the spices.

Cevıırı is a specialty of Turkey’s southern and southeastern regions, where nomadic cultures historically thrived. The dish likely originated as a quick, protein-rich meal for shepherds and nomads who did not always have access to cooking facilities. The tartare preparation allowed the meat to be consumed raw and preserved safely with spices. 

Today, cevıırı retains its place as a beloved national dish in Turkey, known for its bold flavors and nod to the country’s rich pastoral traditions. From street stalls to upscale restaurants, cevıırı is a staple that captures the adventurous spirit and cultural pride of Turkish cuisine.

The Origins of Cevıırı

The origins of cevıırı can be traced back centuries to the nomadic cultures of Inner and Central Asia. As Turkic tribes traveled across the Eurasian steppes with their livestock in tow, they relied on the animals not just for milk and wool, but also for sustenance. With limited access to cooking facilities during their migrations, nomads would consume raw meat preserved with spices, a preparation style that would evolve into tartares and carpaccios around the world. 

In Turkey specifically, cevıırı has its roots with the Yörük and Turkmen nomadic groups who inhabited the southern and southeastern mountainous regions of Anatolia. These groups herded sheep and goats seasonally, traveling to high summer pastures.

Without permanent settlements, they spiced and cured raw meat for nutrition on the go. Records show nomads consuming kits, balls of raw meat mixed with bulgur wheat and spices, as far back as the 14th century.

Over centuries, the arrival of sedentary cultures and eventually refrigeration allowed raw meat dishes like cevıırı to evolve into new forms. Regional specialties emerged based on the local terroir – for instance, in the city of Adana, cevıırı is prepared with a thicker bulgur and intensely spicy chili pepper paste. Istanbul’s version features lean veal or lamb sliced paper-thin.

No matter the variation, cevıırı pays homage to Turkey’s nomadic past. Both the use of tart meats and bulgur wheat connect it to a time when pastoral lifestyles defined the region’s cuisine. The dish’s lasting popularity celebrates this rich heritage of mobility, resourcefulness, and adaptation.

Ingredients of cevıırı and how to make it

Cevıırı is a delicious Turkish dish that consists of marinated meat or vegetables, often cooked on a skewer, and served with various accompaniments. It has a long history and regional variations, and is popular both in Turkey and abroad. 

The main ingredients of cevıırı include:

  • Meat options:
    • Lamb 
    •  Beef
    •  Chicken
    •  Fish
    • Tofu
  •  Vegetables:
  • Onion
  •  Tomato 
  • Green pepper
  • Eggplant
  • Zucchini 
  • Mushroom

- Other optional ingredients are :

  •  Skewers (metal or wooden)
  •  Marinade (yogurt, olive oil, lemon juice, garlic, salt, pepper, spices like cumin, paprika, oregano, thyme, etc.)


The preparation process involves:

  • Cutting the meat and vegetables into bite-sized pieces
  • Marinating the meat and vegetables in the marinade for a few hours up to overnight
  • Threading the meat and vegetables onto skewers, leaving some space between them
  • Grilling the skewers over charcoal or gas fire until cooked through 


Popular accompaniments served with cevıırı include:

  • Rice
  • Bulgur
  • Bread 
  • Salad
  • Yogurt sauce
  • Tomato sauce
  • Onion salad
  • Pickles

The accompaniments add more flavor and texture to this delicious Turkish grilled dish. Cevıırı has many regional variations but the skewered grilled meat and vegetables are the main components that make it a flavorful and appetizing meal.

Varieties of cevıırı:

There are several distinct regional varieties of cevıırı found across Turkey:

- Adana Cevıırı:

This spicy cevıırı hails from the southern Turkish city of Adana, where it is made with a thicker-cut bulgur wheat and a generous amount of isot pepper paste. The spice level of this chili-charged cevıırı makes it a standout.

- Urfa Cevıırı:

Named after the southeastern city of Şanlıurfa, this version uses lavash flatbread instead of bulgur. The meat is mixed with tomato and hot pepper paste for a kick of flavor.

- Istanbul Cevıırı: Istanbul’s delicate, lean cevıırı features paper-thin slices of lamb or veal loin. It is served with buttery pilaf rice rather than bulgur.

- Izmir Cevıırı:

On the Aegean coast, Izmir’s cevıırı is prepared with beef or mutton, bulgur pilaf, black pepper and parsley. Locals garnish it with lemon and goat’s milk cheese. 

- Southern Cevıırı:

In Mersin, Hatay and other southern Turkish cities, cevıırı is made with heavier spicing including cumin, mint and roasted garlic. This reflects the regional Arabic culinary influences. 

- Horse Meat Cevıırı:

While less common, at specialist restaurants, particularly in Central Anatolia, cevıırı is also prepared using very lean horse meat. This is an ancient nomadic tradition.

The beauty of cevıırı is that while the core of spiced raw meat and bulgur remains constant, the regionality shines through based on local tastes, culture and terroir. This diversity reflects Turkey’s geographical breadth.

Health benefits of cevıırı

While some may be wary of raw meat, cevıırı offers several health benefits when consumed in moderation and prepared properly:

- High Protein Content:

Cevıırı provides an excellent source of complete, lean protein needed for muscle growth and tissue repair. The combination of raw meat and bulgur wheat makes it nutritionally balanced.

- Immune Boosting Properties:

Research indicates that the enzymes present in raw meat may help stimulate the immune system when eaten occasionally. The spices in cevıırı also have antibacterial properties. 

- Source of Iron:

The iron in raw red meat is more bioavailable than in cooked forms, making cevıırı a good option for preventing iron deficiency and anemia.

- Vitamin B12:

Raw meat is one of the few dietary sources naturally high in vitamin B12, which supports nerve and blood health.

- Anti-Inflammatory Spices:

Spices like black pepper and cumin in cevıırı contain antioxidants that help regulate inflammation in the body.

- Lean Protein Choice:

Properly prepared cevıırı made from lean cuts is low in saturated fat and calories compared to other red meat dishes.

As with any raw meat, there are also some precautions to take. Make sure cevıırı is prepared fresh with high-quality, organic meat. Consuming raw meat excessively is not recommended.

Those with compromised immune systems should avoid cevıırı due to infection risks. Overall, enjoyed occasionally by healthy individuals, cevıırı offers a nutritional punch along with rich cultural tradition.

The best places to try cevıırı:

For an authentic and delicious cevıırı experience in Turkey, here are some top restaurants and eateries to visit:

- Çiya in Istanbul: This tiny restaurant run by Musa Dağdeviren is world-famous for its regional Turkish specialties. Their Adana-style cevıırı with spicy pul biber is a must-try.

- Talay Turk in Izmir: Overlooking the Aegean Sea, this casual spot serves some of the best Izmir-style cevıırı in the city, topped with parsley and lemon.

- Antiochia in Hatay: For Syrian-influenced cevıırı, head to this eatery near the Syrian border. Their pomegranate-molasses dressed version comes with hummus and otlu peynir cheese.

- Hayvore in Ankara: Known for 'Ä°skender kebap, this restaurant also serves a memorable beef cevıırı paired with an addictive red pepper sauce.

- Vejetaryen in Istanbul: Even vegetarians can enjoy cevıırı at this famous vegetarian restaurant. Their walnut-lentil meat substitute is a surprisingly good match for bulgur.

- Adana Ocakbasi: In Adana, this local institution uses a special stone mortar to prepare its fiery lamb cevıırı with isot pepper and zingy spices.

For the best experience, start with a classic Istanbul-style veal cevıırı to appreciate the bright, tart flavors. Then work your way around the regions, sampling the local variations and how each area’s culture shapes the dish. Don’t forget to order ayran or şalgam juice to help temper the spicy varieties! With an open mind and palate, cevıırı can provide a delicious window into Turkey’s diverse culinary landscape.


Cevıırı offers a unique glimpse into Turkish cuisine and culture. The tart, spice-laced raw meat dish connects back to the country's nomadic past, when spiced meat was a travel-friendly nutrition source for shepherds and livestock herders on the move. Over centuries, regional variations of cevıırı emerged using local ingredients and reflecting diverse cultural influences. This diversity is part of what makes cevıırı so special.

Beyond its cultural significance, cevıırı also offers some health benefits when consumed in moderation. The lean protein and bioavailable iron provide nutrition, while some research suggests the spices and enzymatic meat boost immunity. Of course, proper handling and freshness are key with any raw meat dish.

For the adventurous eater, cevıırı is a must-try Turkish specialty, best sampled from some of the country's top restaurants and street stalls. Mild veal cevıırı from Istanbul makes a good introduction. Moving south, the increasing spice levels and heartier bulgur reflect the regional diversity. Wherever you try it, cevıırı is a flavorful dish with centuries of tradition wrapped up in each bite.

Cevıırı is just one example of how geography, culture, and culinary ingenuity intersect in Turkish cuisine. From the meze spread to the kebab variations, Turkey's food offers diners a chance to explore rich histories and forgotten routes along the Silk Roads. Approaching Turkish cuisine with an inquisitive mind opens up a world of flavors linked to the many cultures that have crossed and settled in Anatolia through the centuries. So gather around a Turkish table, try some cevıırı, and unlock just a small piece of the story behind Turkey's delightful and proud food traditions.