Antalya
The food production in greenhouses is reflected in the cuisine of Antalya. Thus, vegetables and fruits are incorporated into many dishes. In the inner city, there is grain production. So, the food of Antalya is abundant in corn, fruit and vegetables, and are used to decorate main and side dishes. Some of the main delicacies are artichoke Girit kebab, laba dolması, zerde, hülüklü soup, cive, Alanya bohçası, tahini or tarator piyaz, toros salad. Citrus fruits are used for jams that go well with breakfast. From Alanya to Side, there are plenty of delicious dishes for you to enjoy on your summer holiday, by booking a flight to Antalya.
Adana
Adana is a place that we can call the homeland of kebab, which is the main specialty of Turkish cuisine. The main component of this cuisine is meat, spice and plenty of herbs. From lahmacun to fellah köfte (meatballs), analı kızlı food, yüksük çorba and içli köfte; Adana is home to some of the most delicious Turkish cuisine. You can also find sakatat (giblets or speciality meats) in Adana cuisine, some must-try dishes are sirdan and kırkkat. But leave some space for dessert, such as bici bici and sarı burma. Breakfasts in Adana are unique, they start the day with liver. Don’t forget to try the drink, şalgam (turnip juice). To start the day with an unusual breakfast culture and feast on delicious meals all day long, book a flight to Adana.
Mersin
Mersin, the shining star of the Mediterranean, is strengthening its place in gastronomy day by day. What sets the city apart is tantuni, a dish that is eaten quickly but requires considerable mastery to prepare, and which has now become a brand known worldwide. Yet Mersin cuisine is far from limited to tantuni; the Mersin-style potatoes, which have gained fame as a street flavor in recent years, are boiled first, then fried, and blended with a special garlicky spiced sauce, leaving an unforgettable taste on the palate.
The city’s gastronomic depth becomes even more apparent when you venture into its villages. In particular, Melemez (İhsaniye) Village, also known as “Girit Köyü,” preserves flavors from the years of population exchange. Here you can taste Cretan dishes made with wild greens such as mallow, şevketi bostan, and radika; enjoy special olive oil-based dishes; and experience a different kind of breakfast in the village’s tranquil atmosphere. As a port city, Mersin is also very popular for seafood ranging from blue crab to lagos fish. It is the perfect time to book a flight to Mersin for this flavor journey, complete with energy-rich cezerye and Yörük breakfasts.
Hatay
Hatay holds a special place in Turkish cuisine. Surrounded by the Mediterranean to the west, Syria to the south and east, Adana to the northwest, and Gaziantep to the northeast, Hatay has developed a distinctive culinary identity shaped by many cultures. Once you taste its kebabs, mezes, and desserts, you will want to return to this city. In Hatay, where you will encounter dishes you can never get enough of, meat, onions, tomatoes, and spices are used generously. Oruk, firik pilaf, İskenderun döner, şişperek, ekşi aşı soup, and zahter salad are among Hatay’s local flavors. Muhammara, mutabbal, and hummus are mezes that are never missing from Hatay tables. When it comes to dessert, however, Hatay is very clear. When talking about a city’s food, you might usually begin with its meat or fish, but in Hatay, this story starts with dessert, and the first thing that comes to mind is künefe.
Kahramanmaraş
Aside from being culturally and historically rich, Kahramanmaraş is also famous for its exquisite cuisine. Home to many distinct dishes, the signature meals are Maraş köfte (meatballs) and Maraş tava. The cumin-filled Maraş köfte is served with a tomato sauce. Maraş tava is a lamb dish cooked in the oven. Tarhana soup is another important dish, that is consumed regularly by the locals. Some other must-try dishes are eli böğründe, un sucuğu (sausage), sömelek köfte, kallili köfte and acem rice. You cannot write a piece on Kahramanmaraş without mentioning icecream. Maraş icecream, that need to be sliced to be eaten, is made from creamy goats’ milk, insused with sahlep. For a pleasant gastronomical trip, book a flight to Kahramanmaraş.From kebabs, to side dishes, fruit to vegetables, Mediterranean cuisine offers a vibrant feast.
Tarsus
Resembling an open-air museum with its thousands of years of history, Tarsus has declared its own gastronomic republic rather than being squeezed between Adana and Mersin. In this ancient city, the food culture is especially celebrated with the newly opened Tarsus Gastronomy Center. The first scent that greets you as you step into the city often comes from stone ovens, the aroma of hazelnut lahmacun, also known as bardak altı or kuşgözü. Yet the true hallmark of Tarsus cuisine is hummus. Here, it is not merely a meze; it is a main course, served hot in a güveç with sizzling butter and plenty of pastırma on top. The city is also known for its kebab, which challenges its neighbor Adana with its onion-based Tarsus kebab. The city’s yellow gold, the Sarı Ulak olive, registered with a geographical indication, plays a leading role at breakfast tables. With its unique aroma, it is a privilege you can taste only on these lands. For dessert, traditional mamül made with semolina, pistachio, and walnut, or cezerye, will be the perfect choice. Those who want to explore Tarsus step by step can take a look at the detailed Tarsus guide we have prepared.
