Antalya is a city in the Mediterrenean Region which is famous for its historical and natural riches. In May and June, the city is filled with the scent of a natural perfume bestowed on by the flora. The city is an important tourist center. On the same day one can have the opportunity to participate in winter and summer sports. As it is in all the places in the world, Antalya cuisine is determined by the regional products.

The crops mostly grown are citrus, bananas, sesame, peanuts, soy beans tomatoes, cucumbers, green beans, zucchini, and egg plants. There are also olive trees in Antalya. Due to hot climate, vegetables and fruits are dominant in Antalya cuisine.

This research on Antalya cuisine was accomplished in 1982 by interviewing ten women over the age of fifty. The purpose of this study was to record all the food customs, traditions and the food eaten in ceremonies that are about to disappear. Although most of the following findings are being utilized, some of them are not used because of the changes in the habits of people, technological improvements and other related effects.