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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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