Traditional & Local: Çöpşiş

If you’re a food lover exploring Türkiye, you’ve likely heard of kebabs, döner, and köfte. But have you ever tried çöpşiş? This lesser-known Turkish delicacy is a hidden gem, offering an explosion of smoky, savory flavors in every bite. Whether you’re wandering through the bustling streets of Istanbul or exploring the coastal towns of the Aegean, çöpşiş is a must-try dish that deserves a spot on your food bucket list.

Çöpşiş

What Is Çöpşiş?

Pronounced chop-shish, çöpşiş literally translates to “trash skewer,” but don’t let the name fool you. This dish gets its name from the small, tender cuts of leftover meat (often lamb or beef) that are marinated, skewered, and grilled to perfection over an open flame. Traditionally, çöpşiş is made using wood or metal skewers, with each bite-sized piece of meat absorbing the smoky, aromatic flavors of the grill.

The Origins of Çöpşiş

Çöpşiş originates from Türkiye’s Aegean region, particularly in Aydın and Izmir, where it’s a local favorite. Historically, butchers would use the smaller trimmings of meat that couldn’t be sold as whole cuts, marinate them in a blend of olive oil, garlic, yogurt, and spices, and then grill them on skewers. Over time, this simple yet delicious dish became a beloved street food found in traditional lokantas (casual Turkish eateries) and roadside grills.

How Çöpşiş Is Made

The secret behind the rich flavor of çöpşiş lies in its marination process. Typically, the meat is marinated for several hours or even overnight in a mixture of:

• Olive oil – for tenderness and moisture

• Yogurt – to help break down the fibers and enhance flavor

• Garlic & onions – for depth and aroma

• Spices – such as cumin, black pepper, and paprika

Once marinated, the meat is skewered alongside small pieces of lamb fat to add extra juiciness. The skewers are then grilled over charcoal or wood fire, infusing them with a smoky, slightly charred taste.

Starters: Salad, butter, cheese and pita bread

Where to Eat the Best Çöpşiş in Turkey

My favorite place is in Ortaklar (a district of Aydın), which I can describe as being between Kuşadası and Selçuk. I have been going there once a year for over ten years, Somuncu Baba. This traditional local dish has been registered (Geographıcal Marked) by this district. Although there are many restaurants in the surrounding districts, I recommend that you go a little further and try this restaurant.

"One of the areas that use the geographical indication system the most is the food sector. This area includes local dishes and special foods that are especially present in the culinary cultures of countries or regions. When evaluated within the framework of gastronomy and culinary culture, the registration of local flavors and special products ensures the determination of production standards, the recording of the recipe and the preservation of the real taste. At this point, food and beverage businesses that include products with geographical indications in their menus have a great responsibility and these businesses must carry out production in accordance with the determined standards in order to preserve the originality of the product." *

* Gün, A., & Bucak, T. (2022). COĞRAFİ İŞARETLİ ORTAKLAR ÇÖP ŞİŞ KEBABININ ÜRETİM STANDARTLARINA UYGUNLUĞU ÜZERİNE BİR ARAŞTIRMA. Gastroia: Journal of Gastronomy And Travel Research, 6(1), 199-230. https://doi.org/10.32958/gastoria.1033840

How to Enjoy Çöpşiş Like a Local

To get the full experience, pair your çöpşiş with:

• Şalgam suyu (fermented turnip juice) – A tangy, slightly spicy drink that complements the smoky meat.

• Ayran (yogurt drink) – A cooling contrast to the grilled flavors.

• Lavaş or pide bread – Perfect for wrapping up the skewered meat with some grilled veggies.

The ones in this photo are on your table anyway

Why Çöpşiş Should Be on Your Foodie Bucket List

Unlike the more famous adana kebab or döner, çöpşiş offers a more bite-sized, juicy, and intensely flavorful experience. It’s a dish that embodies Turkish hospitality, often served in a casual, friendly atmosphere where you can watch the skewers sizzling over an open flame.

So next time you’re in Türkiye, don’t settle for just the well-known dishes—seek out çöpşiş and savor one of Türkiye’s best-kept culinary secrets!