A FOOD TRADITION
Mediterranean Turkish Cuisine
Mediterranean Turkish cuisine encompasses coastal and foothill communities from Antalya toward Cilicia, where warm-climate agriculture meets pastoral and Levantine foodways. Citrus, tomatoes, peppers, eggplant, sesame, tahini, bulgur, legumes, seafood, lamb, and abundant herbs appear across the repertoire. Techniques include charcoal grilling, baking, stuffing, souring, olive-oil braising, and making spicy pepper or tomato pastes. Well-known examples include piyaz, tantuni, and kabak tatlisi, while coastal villages also prepare diverse fish and vegetable dishes. The region's cuisine is related to both Aegean and Arab cuisines but has a recognizable Turkish Mediterranean balance of meze, grains, meat, and produce.
Dishes linked to this cuisine
1–5 of 5
Cacik
A chilled Turkish yogurt dip or soup made with cucumber, garlic, and fresh herbs, often loosened with water and finished with olive oil.
Çoban Salatası
Turkish shepherd salad of tomato, cucumber, onion and parsley dressed with olive oil and lemon.
Kisir
Kisir is a Turkish bulgur salad mixed with tomato paste, onion, green onion, parsley, lemon, olive oil, and pomegranate molasses.
Yaprak Sarma
Grape leaves are filled with seasoned rice, onion, olive oil, and herbs, then rolled and simmered until tender, with meat-filled versions also common.
Yoğurtlu Semizotu
Cooling Turkish Riviera purslane mixed with yogurt as a summer meze or side dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.