10 Turkish Foods You Should Try in Antalya
Turkish Foods You; If you are a traveler who enjoys trying different cuisines on your travels, you can find many delicious specialties all over the world. However, Turkey, which draws attention with its unique dishes in every province, even almost every district, is perhaps one of the countries with the richest gourmet routes in the world.
Turkish cuisine, based on centuries-old tradition and kneaded with rich historical and cultural background, is one of the reasons why millions of tourists plan to travel again to experience more. In Turkish cuisine, which carries deep traces from every period of Anatolia, the geography of civilizations, it is not difficult to find a dish suitable for all kinds of palates. Of course, it is difficult to choose ten dishes from such a rich cuisine, but there are some flavors that every domestic and foreign tourist must try.
In this article, we will give information about 10 Turkish Foods You Should Try in Antalya
10 Turkish Foods You Should Try in Antalya
Kebab
When it comes to Turkey’s famous dishes, almost every city has at least one kind of kebab unique to it, so of course it is not possible to pass without mentioning kebab. Although there are thousands of types of kebabs all over the Middle East, it can be called “Turkey, the representative of kebab” in both local and international markets. Among the hundreds of kebab varieties, we can say that it is perhaps the most well-known Adana If the kebab is It has a special place in Turkey’s traditional dishes.
With lamb One The acceptable Adana kebab is prepared with the addition of salt and pepper and cooked on a coal fire, barbecue and served with a special pita bread and onions with sumac. Perhaps the minced meat, which has a soft structure, disintegrates in the mouth while eating and the taste of the flavors accompanying the kebab slowly mixes with the meat world It offers one of the most enjoyable kebab eating experiences on it.
Manti
Kayseri ravioli is the most popular type of ravioli in Turkish cuisine, which you can come across with different names and different shapes in many different cultures from Chinese to Italian cuisine. As of its preparation, it requires a little more labor than other types Kayseri One of the most important characteristics of ravioli is its size. So much so that in Kayseri, it was once believed that young women who could not fit 40 ravioli grains in a spoon could not get married.
Among the most famous dishes of Turkey and the ravioli served with a sauce of spices and butter poured over garlic or plain yogurt on request, which is prepared using various cooking techniques in different regions such as Sinop, Thrace, Çorum and Nevşehir.
Lahmacun
Lahmacun, one of Turkey’s famous dishes, takes its name from “lahm bi ajin”, which is used in Arabic to mean “meaty dough”. Lahmacun, which is also defined as Turkish pizza, has gained an indispensable place in everyone’s table thanks to the Turkish food restaurants and kebab shops opened in all cities especially in the last 50 years after being consumed fondly in the east of Turkey for centuries. Gaziantep is among the cities where this special dish, which is cooked in a stone oven and has a crispy taste with a blend of unique spices, is most identified with and Sanliurfa leads.
Baklava
Baklava, which is consumed in Turkey as well as in the Middle East, the Balkans and South Asia, can be produced with many different materials. One of the most preferred among them is Gaziantep Baklava with pistachios, which is the symbol of the cuisine. After many years of heated debate about its origin, the EU commission has certified baklava as a flavor unique to Turkish cuisine. In addition to the pistachio variety used in making the pistachio baklava produced in Gaziantep so famous, there is also the effect of the special sherbet that makes a difference with its consistency.
Meatball
Like kebab, meatballs are another Turkish dish with hundreds of varieties. Among the varieties of dumplings, for which almost every city has its own recipe Izmir meatballs, Tekirdağ meatballs and Trabzon Akçaabat meatballs are among the first to come to mind.
The meatballs, which are prepared and served with potatoes and peppers in addition to its unique sauce in Izmir, are known for being cooked in the oven. Tekirdağ meatballs are cooked on the grill and served with piyaz prepared with beans, onions, olive oil and lemon and local hot sauce. The minced meat of Akçaabat meatballs is prepared with forearm meat, rib meat, tripe oil and kidney oil of the calves grown naturally in the region and cooked on charcoal heated stoves.
Hünkar liked it
Hünkar liked the Ottoman cuisine that has survived to the present day; a palace dish that is meticulously prepared and served in homes and some restaurants.
With the discovery of America eggplant, which came to Europe from the new continent, is an important ingredient in this dish. The food also has a colorful story. It is said that hünkar liked it as a fortuitous synthesis of two cuisines during the famous encounter of Sultan Abdülâziz, one of the innovative Ottoman sultans, and Eugenie, the French empress of the period. Meal In its preparation Cooking eggplant has an important place as well as the type of meat used. This exquisite dish, which is created by cooking and adding lamb meat flavored with various spices on top of the puree consistency material prepared from roasted eggplant paste, milk and flour, is among the iconic tastes of Turkish cuisine.
Wrapping with olive oil
Wrapped in olive oil is another important heritage of Ottoman cuisine that has reached today and is a dish identified with the Aegean Region, which is also defined as Turkey’s olive warehouse. The wrap with olive oil is prepared by wrapping the vine leaves with the inner mortar using rice and various spices. Although grape leaves are usually used, there are also types of olive oil wrap prepared with different tree leaves. In addition, although the olive oil one comes to the forefront, the succulent leaf wrapping is also frequently made and consumed fondly. One of the most special examples of these is Malatya Variety prepared with cherry leaves in .
Pita
Pita bread, which is among the indispensable tastes of Ramadan tables, is not only in Turkey; It is consumed intensively in many regions of the former Ottoman geography, especially in the Middle East and the Balkans. Pita bread, which replaces bread from time to time; Adana kebab is served alongside many popular tastes such as Iskender and doner. However Trabzon There are also pita types that can replace a meal alone, such as pita. Just like meatballs, it is possible to come across different types of pita prepared with various ingredients in different regions of our country.
One of the most famous dishes of Turkey and the dough of Trabzon pita, also known as Black Sea pita, It is opened round like pizza, delicious Trabzon cheese is added to the middle and thrown into the oven heated in a wood fire. Optionally, an egg is broken on it close to cooking or when removing it from the oven. You should definitely taste the pleasure of eating the yolk of the egg in the middle of the Trabzon pita by popping the cheese that melts in the heat.
Doner and Iskander
Like the kebab types, döner and İskender are among the leading ambassadors of Turkish cuisine abroad. Kastamonu on the origin of döner and Thisrif Although the contention attracts attention, Bursa, the homeland of Iskender kebab, stands out as the city where you can taste the best of both döner and Iskender kebab in Turkey.
Doner
Doner prepared by passing the meat mixed with drinking oil and well-seasoned spices through the bottle and serving at the end of a long cooking time, both according to the type of meat used and according to the way it is served. different different naming. Döner, which is served with condiments, tomatoes and greens, is sometimes served as a bread break. Known as a Turkish “fast food”, döner between bread is consumed with love not only in our country but also in almost all parts of the world.
Iskander
Doner is one of the main ingredients of Iskender kebab, which appeared in Bursa in the mid-1800s. Iskender kebab is separated from the döner with butter sauce added to it, yogurt served next to it, pita bread lined up under the meat and special sauce sauce. From the rearing of the animals from which the meat used in the production is obtained, to the presentation on the plate, the care taken at many important stages makes the Iskender kebab even more delicious. Bursa of your visit Whatever the reason, Taste this exquisite dish, which is an unshakable place among the traditional dishes of Turkey, look at the historical Iskender kebab shops we recommend.
Turkish Lokum
Turkish delight, which has dozens of different varieties according to the materials used in its production, is also known as the traditional accompaniment of Turkish coffee. Also all World It is one of the most mentioned tastes with the name of Turkey. The reason for this is that Turkish delight was introduced to Europe as “Turkish delight” by British travelers in the 18th century.
The dessert, which originates from “rahat’l-hulkum”, which means “one who relaxes the throat” in Persian, is prepared with region-specific touches in almost every region of Turkey. In terms of recipe and ingredients, the Turkish delights of different regions have different consistency and taste. For example, while the pistachio delight you will eat in Gaziantep has a harder consistency than the others, Isparta‘s rose delight is soft, while Afyon delight is distinguished from its counterparts by having a slightly creamy consistency and less sugary.
Bon appetit!
The diversity of Turkish cuisine is a result of thousands of years of historical and cultural accumulation of Anatolia. Although there are dishes that are very similar to each other, small local touches can allow you to experience dozens of different tastes on your trip to any city in Turkey.
You can experience these dishes by exploring Antalya’s Top 50 Restaurants.
