Savory chicken donuts, known locally as "Tavuk Donut," are a modern street‑food twist on traditional Turkish meat pastries. They reflect Turkey’s love for hand‑shaped, oven‑baked snacks that are portable and protein‑rich, often enjoyed with tea or as a quick bite during festivals.

In the Aegean region, cooks add crushed walnuts and fresh mint, while in Central Anatolia, the dough is flavored with sumac and served with a thick yogurt‑garlic sauce. The basic technique of shaping meat into rings remains consistent across regions.

Traditionally, the hot chicken donuts are served on a wooden platter with a side of plain yogurt mixed with garlic and dill, accompanied by fresh cucumber slices and a glass of ayran (a salty yogurt drink).

Chicken donuts are popular at local fairs, Ramadan iftars, and family gatherings where quick, hearty finger foods are needed. They are also a favorite snack during soccer match viewings.

The combination of ground chicken with yogurt and thyme creates a moist, tender interior, while the donut shape offers a fun, handheld format that differs from typical kebabs or börek. Its high protein content also aligns with modern health‑focused Turkish cooking trends.

Serve the donuts alongside a fresh shepherd’s salad (çoban salata), a bowl of lentil soup (mercimek çorbası), or with a side of bulgur pilaf flavored with pine nuts for a balanced meal.

Common errors include over‑processing the meat which can make the texture gummy, under‑seasoning the paste, and baking at too low a temperature which leaves the interior undercooked. Follow the processing time and bake at 200°C for a golden crust.

A food processor creates a uniformly smooth paste quickly, ensuring the donuts hold together without large meat fibers. Hand‑kneading can leave lumps that affect texture and cause the donuts to fall apart during baking.

Yes, you can shape the donuts and refrigerate them uncovered for up to 24 hours before baking, or freeze them raw for up to a month. Store baked donuts in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.

The YouTube channel Refika's Kitchen, hosted by Turkish chef Refika Birgül, specializes in vibrant, home‑cooked Turkish and Mediterranean recipes that blend traditional flavors with modern twists, often emphasizing quick, accessible techniques for everyday cooks.

Refika's Kitchen focuses on colorful, ingredient‑driven storytelling, using everyday pantry items and playful presentation, whereas many other Turkish channels stick to classic, formal cooking methods. Refika often adds unexpected flavor pairings, like yogurt in meat pastries, to make dishes more approachable.