A table for everyone.
Each diet is a filter over the whole database. We do not say "it works if you change it": we say plainly which dishes qualify unchanged, which need one change, and which never will.
Gluten-free
Coeliac disease affects roughly one person in a hundred in Turkey, and for them a gluten-free diet is not a preference but the treatment itself. This section does not say "it can be made gluten-free": it says which dishes already are, which become so with one change, and which never will.
Vegan
Turkish cooking is unexpectedly rich on the vegan side: almost every olive oil dish, most pulse dishes and a large share of the mezze table contain no animal product at all.
Diabetes-friendly
There is no forbidden list here, only the kitchen moves that lower glycaemic load. The same ingredient, cooked differently and eaten alongside something else, produces a completely different blood sugar response.
Vegetarian
No meat, but dairy and eggs stay. In Turkish cooking that means most of the table already qualifies.
Lactose-free
Lactose intolerance is an enzyme shortfall, not an allergy, and the dose matters: most people handle 12 g of lactose — one glass of milk — without trouble, and struggle with two.