Antalya is one of Turkey’s major holiday cities, known for sea, sun and beaches — and for a rich kitchen. Start with the tastes below.
You will see this salad often in Antalya and rarely elsewhere. Also called tahini piyaz, it is dressed with tahin. Small dried beans soaked overnight, tomato, egg, onion and parsley, with a sauce of tahin, lemon and apple juice.
A dish that came from the Greek islands. The original uses cubed meat, not meatballs, and fresh onion. If you only had the kofte version, you missed the classic.
One of the most tempting meat dishes: spiced rice inside the ribs, often served with yoghurt on top. A first choice if you like meat and local food.
A staple of Antalya tables: garlic, chicken and yoghurt. There are versions with lamb, or with chickpeas, meatballs and plenty of tomato paste. Try chicken or lamb first.
Think of icli kofte, but in a large pepper, without bulgur. The filling is minced beef; peppers are dipped in flour and egg and fried.
A rice or bulgur vegetable dish that looks like a meze but is a main. Basil is essential, with soft tomato, pointed pepper, onion and garlic. There is an aubergine version; start with tomato.
Crepe-like pastry filled according to the meal. For breakfast use lor cheese, not ordinary white cheese. The evening version is filled with meat and is heavier.
A loaded rice dish — best with Osmancik rice. Chickpeas, parsley, dill, carrot and a little sugar.
Better called a healing soup: a little spicy, with bulgur, onion, chicken stock and hot pepper. Drink it if you feel under the weather on holiday.
Made from the peel. Ask for it at breakfast. There is a clove version; start with the plain one. Excellent with tea.
Also called Arab kadayif. Soft pastry with walnut, syrup, then pistachio and cream. A first local dessert with tea.
A fruit dessert finished with orange sauce. Easy to find; locals love it.
A natural, bright salad. There is an aubergine version; start with the classic: rocket, mint, parsley, spring onion, tomato, sumac, hot pepper and pomegranate molasses.
A key Antalya meze and sauce: tahin, lemon, garlic and spices (often cumin). Use it on pasta, bread or at breakfast.
Not only Antalya’s — it belongs to the whole Mediterranean and Aegean. The blossoms must not tear. Onion, olive oil, tomato, rice, dill, dried mint and black pepper. Do not leave without tasting it.
