What Great Food Should You Try When In Antalya?


The food of Antalya is a true combination of turf and surf, featuring delicious grilled meat options and fresh fish caught that day from the sea. You can also start your day with a typical Turkish meal, keeping you full for several hours. While in Antalya, you shouldn’t leave without trying these local specialties.

Simit

The Turkish bread, Simit, is covered in sesame seeds and is very simple to prepare. This limited dish is wonderful on its own, or it may be sliced in half and used to form a sandwich. It is sometimes referred to as a Turkish Bagel. Put it on the table as a breakfast, lunch, or brunch meal component. These bread rings, covered in sesame seeds, are undoubtedly the most popular street food in Turkey, and they are also known as Simit.

Simply put, Simit is a Turkish-style bagel where the exterior is covered in golden sesame seeds, and it has a crunchier texture than the chewy, pulls apart inside. Breakfast can consist of a Simit accompanied by soft scrambled eggs, shakshuka, menemen, and vegetables such as tomatoes and cucumbers. You might also eat it with your favorite appetizers and spreads, such as labneh and marinated feta. Whether drizzled with jam, honey or spread it is an excellent choice, whether you have a penchant for sweets or prefer things on the straightforward side.

Baklava

Baklava is made with a cinnamon-scented nut mixture that includes pistachios, walnuts, and hazelnuts sandwiched between honey-soaked, crisp phyllo pastry layers. Baklava is the ideal dessert to prepare in advance, as it tastes even better the next day. Phyllo dough, finely crushed pistachios, and a simple syrup of sugar, butter, lemon juice, and water are typical Turkish baklava, also known as pistachio or fistula baklava.

The simple syrup in some baklava is perfumed with rosewater, whereas in other baklava, walnuts and a hefty dusting of cinnamon are tucked inside. Nuts like walnuts and pistachios are the most popular choices. Yet, you need not choose between the two.


Adana Kebab

Turkish cuisines feature a wide variety of kebabs. Named after the Turkish city of its purported birthplace, Adana Kebab is generally prepared by threading minced lamb onto skewers and grilling them over hot coals. Ground lamb is always used as the main meat in an Adana kebab, but the heat level is discussed among different cities and areas.

This dish uses red pepper flakes, sumac, cumin, garlic, and onion to season the lamb. The grilled kebabs are typically served with sliced onions, red or green peppers, roasted tomatoes, and parsley piled high on top of warm flatbread to soak up the juices. A less conventional but as tasty accompaniment would be couscous flavored with herbs or cooked basmati rice.

Pide

Oval flatbread loaded with various ingredients makes up this Turkish pide dish, often known as Turkish pizza. Feta cheese, spinach, red peppers, and mushrooms are used in this recipe for vegetarian pide. It is tasty, simple to prepare, and great for serving a crowd! Looking for a delicious, easy-to-prepare, and veggie-packed supper idea? Then you should try pide, a type of flatbread from Turkey.

You make a vegetarian pide for this recipe by combining spinach, mushrooms, onion, feta cheese, and red bell pepper for sweetness. The stuffing is delicious, especially when feta cheese and Aleppo pepper flakes are included. Pide is shaped like a narrow American football, and the dough is soft, chewy, and crispy on the outside. Pide is similar to pizza in that it lacks sauce but has a ton of toppings, can be consumed by hand, and is a favorite of practically everyone.

Turkish Delight

Turkish delight, often known as kokum, is a type of sweet made from a starch and sugar gel. The gel holds together premium ingredients like chopped dates, pistachios, hazelnuts, or walnuts; classic flavors like rosewater, mastic gum, bergamot orange, or lemon add a unique twist.

To prevent sticking, the confection is typically packaged and consumed as little cubes sprinkled with icing sugar, copra, or powdered cream of tartar. Spices like cinnamon and herbs like mint are also frequently used. Soapwort has emulsifying properties and could be employed in the manufacturing process.

The nomadic cooking traditions of Turkic peoples, Armenian, Arabic, Kurdish, and Persian cuisine, and the Mediterranean and Caucasus cuisines have left their mark on Turkey’s long-standing culinary culture.


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There are regional variations of dishes that are known and loved all over the country. Antalya is a popular tourist destination because of its beautiful beaches, ancient Roman ruins, and luxurious hotels. Yet, Antalya’s unique indigenous cuisine can surprise you.


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