Navigating Turkish Menus on a Low-Oxalate Diet

Embracing Turkish cuisine’s vibrant flavors while managing oxalate intake may seem challenging, but it’s entirely possible with mindful choices. Low-oxalate diets, often recommended for kidney health, require avoiding foods like spinach, nuts, beets, and chocolate—common ingredients in Turkish dishes. With mm food, analyzing menus for hidden oxalates becomes effortless. Simply input your dietary needs, scan any Turkish menu, and instantly identify safe options.

High-Oxalate Traps in Turkish Cuisine

Avoid these common culprits:

• Spinach-heavy dishes like Ispanaklı Yumurta (eggs with spinach)
• Pilafs and desserts with pistachios, walnuts, or sesame (tahini)
• Patlıcan (eggplant) preparations
• Baklava and other nut-based sweets
• Dishes featuring beets, rhubarb, or sweet potatoes

Smart Low-Oxalate Picks

Prioritize these Turkish staples:

• Grilled meats: Tavuk Şiş (chicken skewers) or Adana Kebab
• Seafood: Levrek (sea bass) or Çupra (sea bream)
• White cheeses: Beyaz peynir or lor (stick to 1-oz servings)
• Salads: Substitute spinach with lettuce-based Çoban Salatası
• Legume swaps: Choose nohut (chickpeas) over high-oxalate mercimek (lentils)

Pro Tips:

1. Request olive oil instead of tahini in mezes.
2. Opt for rice instead of bulgur in dishes.
3. Verify sauces → skip tarator (walnut sauce) and spicy pastes.

Use mm food’s diet filter to auto-flag high-risk ingredients on digital or photographed menus. Its translator ensures language barriers won’t compromise your health. Soon, you’ll confidently savor lahmacun (meat-topped flatbread) without the garnish or enjoy a refreshing ayran—knowing every bite aligns with your wellness goals.