ANTALYA CUISINE

Antalya cuisine, while carrying the general characteristics of Turkish cuisine, also reveals its own unique flavours based on regional characteristics and local ingredients. Here are some characteristic features of Antalya cuisine:

    Olive Oil and Fresh Spices: Since Antalya is a region with a Mediterranean climate, olive oil is an indispensable part of the dishes. Fresh spices, especially fresh mint, fresh onion and fresh parsley, add flavour to the dishes.

    Cooking on Embers: In Antalya cuisine, meat and vegetables are usually cooked on embers. This adds a unique flavour and texture to the dishes.

    Shish Kebabs: One of the most popular meat dishes is lamb tandoori with noodles and shish kebabs cooked on charcoal in Antalya cuisine.

    Seafood: Fresh seafood is abundant along the coastline of Antalya. Seafood such as fish, prawns, mussels and squid are frequently used in local dishes.

    Olive Oil and Appetisers: In Antalya cuisine, olive oil dishes and various appetisers have a large place. Local olive oil dishes such as stuffed zucchini blossoms, artichokes, stuffed peppers decorate the tables.

    Spice Diversity: In Antalya cuisine, the use of spices is rich. Spices such as chili pepper, cumin, black pepper add a characteristic flavour to the dishes.

    Local Desserts: Desserts of Antalya cuisine include local desserts such as walnut baklava, kadayif, semolina halva. In addition, desserts made with orange juice obtained from Antalya's famous orange groves also stand out.

    Local Drinks: In Antalya cuisine, freshly squeezed fruit juices, brewed mint tea and local drinks are frequently consumed.

Antalya cuisine is a cuisine that appeals to the palate by including the rich agricultural products, seafood and local flavours of the region. The traditional food culture of the local people, rich variety of ingredients and unique cooking techniques are important features that distinguish Antalya cuisine from other Turkish cuisines.