In this study, reversed-phase HPLC procedure was conducted for the synchronized amount of water-soluble such vitamins as thiamine (B₁), riboflavin (B₂), niacin (B₃) pyridoxine (B₆), and co-balamin (B12) in four Meat Based Ethnic Foods (MBEF) of Turkey. In this paper, we investigated MBEF Kelle-Paça, Arnavut Ciğeri, Erzurum Cağ Kebabı, Keşkek respectively. In this paper, rapid and a simple method was constructed for the determination of some water-soluble vitamins (B₁, B₂, B₃, B₆, B12), by High-performance liquid chromatography. The B₁, B₂, B₃, B6, and B12 content was determined high in Arnavut Ciğeri 498.68 µg /portion, 2.9857 µg/portion, 24.607 µg/portion, 2.2149 µg/ portion, 178.36 µg/portion respectively a significant amount B₆ ingredient in Erzurum Cağ Kebab 1.5320 µg/portion. The results of investigation showed that among these meat based ethnic foods are rich sources of vitamins Arnavut Ciğeri. In the food sector, the successful imple-mentation of a simple, low-cost, and time-efficient approach is used to determine these vitamins. We have indicated our meat based ethnic foods are healthy and available. And also, the most com-monly used method in the determination of vitamins of the B-groups is RP-HPLC is most suitable procedure. The procedures validation indicated that it is extremely sensitive, selective, and linear.