This paper presents a simple approach to semi-quantitatively estimating the risk for human foodborne campylobacteriosis in Turkey, with a focus on typical/traditional meat and meat dishes. The following factors are considered: prevalence/concentration of the pathogen in raw meat according to species, changes in the pathogen's titre as a result of heat treatment and cross-contamination, serving frequency and size, and demographic data. Regional differences as well as differences between social groups are considered in particular. The biological hazard "Campylobacter" is characterized as associated with conditions prevailing in the meat chain and this information is linked to food consumption and other data thus allowing an estimate of consumers' exposure to Campylobacter via typical Turkish meat dishes. The latter are ranked on the basis of the presence of meat components and the associated risks.