Antalya Hotels Historical Sites Museum Underwater Mountains Cuisine National Parks Caves Waterfall Flora Article CUISINE This article is prepared by Dr. Nevin HALICI Introduction Meal Times in Antalya Foods for Special Transitional Periods Foods for Holy Days Foods for Happy Days Local Dishes Recommended for People Visiting Antalya Cookbook Cookbook Examples from Antalya Cuisine Soups Arabasi Corbasi (Arabasi Soup) Iskembe Corbasi (Tripe Soup) Pirinc Corbasi (Rice Soup) Meat Dishes Kizartma Eti (Roasted Meat) Tas Kebabi (Kebap in an Earthenware Bowl) Testi Kebabi (Kebap in an Earthenware Jug) Fish Pilaki (Fish cooked in olive oil with onion, carrot, garlic and potatoes) Teretorlu Balik (Fish with Teretor) Vegetables Kabak Cintmesi (Squash with onions and tomatoes) Patlicanli Cive (Aubergines with tomatoes, garlic, green peppers and onions) Saksuka (Aubergine with garlic, tomatoes, green pepper and onions) Ispanak (Spinach) Salads Piyaz (Haricot beans and onion salad) Hibes (Chickpeas with garlic, cumin, sesame oil and pepper) Salcali Hibes (Hibes with puree) Grean Leaf Vegetables and Herbs Ebegumeci (Mallow) Ispanak (Spinach) Borekler (Savory Pastries) Kabak Boregi (Pumpkin borek) Sac Boregi (Griddle cooked cheese borek) Sigara Boregi (Cigarette borek) Desserts Kabak Tatlisi (Pumpkin Dessert) Palize (Blancmange) Zerde (Rice flavoured with saffron) Miscellaneous Dishes Aside (A dish made of rice or barley meal, meat and okra) Mercimek Dondurmasi (Lentil ice-cream) Tarhana Dondurmasi (Tarhana ice-cream)

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