Antalya’s Famous Dishes

Antalya is not only renowned for its magnificent nature, crystal-clear sea, and rich history; it also stands out as one of Türkiye’s most distinctive destinations for regional cuisine. Antalya’s famous dishes consist of light, flavorful, and wholesome recipes prepared with the fresh bounty of the Mediterranean. Ranging from olive-oil delicacies to meat dishes, and from mezes to desserts, this wide spectrum reflects both traces of Yörük (nomadic Turkmen) culture and the refinement of Mediterranean gastronomy. For visitors, the culinary experience transforms Antalya from a mere holiday resort into a gourmet route brimming with taste stops. In this article, you will discover the city’s standout regional specialties and see Antalya from a different angle.

Sedik Aşı

Among the first dishes that come to mind when speaking of Antalya’s regional cuisine is Sedik Aşı. Prepared by simmering wheat and chickpeas for an extended period, this hearty, nourishing dish is especially favored in winter. It is counted among Antalya’s traditional foods and is still frequently made in village kitchens.

Antalya Piyazı

Imagine a piyaz with tahini… Enter Antalya Piyazı, one of the city’s signature dishes. Served with a tahini-based dressing, this unique flavor is markedly different from classic piyaz and is well worth trying.

Frigya Biber Dolması

For those searching for hotels in Antalya known for excellent cuisine, Frigya Biber Dolması is a superb choice. Carefully prepared by local women, this dolma is made by stuffing regional peppers with a filling enriched with olive oil.

Bergamot Jam: A Sweet Surprise

Often encountered within Antalya’s halal restaurant culture, this aromatic jam is made from bergamot, a member of the citrus family. It is an ideal option for those who want to elevate their breakfast tables with something distinctive.

Şilofta: A Flavor from the Antalya Region

One of Antalya’s best-kept culinary secrets, Şilofta holds a special place among the region’s dishes. Typically prepared for special occasions, it brings together meat and vegetables in harmonious balance.

Artichoke Aegean–Cretan Kebab (Enginarlı Girit Kebabı)

Blending the culinary traditions of the Aegean and Mediterranean, Enginarlı Girit Kebabı pairs olive-oil-braised artichokes with lamb. Combined with vegetables such as onion, carrot, and peas, this dish is both light and satisfying. Often chosen for special days and elegant tables, it is one of the hallmark recipes that reflect Antalya’s healthy and delicious food culture.

Yörük Kebabı

A traditional delicacy of the Yörüks living in Antalya’s mountain villages, Yörük Kebabı is prepared with lamb cooked over a wood fire. Emphasizing the meat’s natural flavor, the recipe typically features ingredients like tomatoes, peppers, and onions. Cooked in a stone oven or on a sac (griddle), this kebab carries the authentic spirit of rural life and the signature of Antalya’s cuisine.

Barbunya Piyazı

One of Antalya’s most famous mezes, barbunya piyazı differs from the classic version through its tahini dressing. Boiled borlotti beans are combined with hard-boiled eggs, onion, and sumac, then finished with an olive-oil-tahini sauce. Commonly served alongside meat dishes, it showcases the city’s distinctive culinary touch. Refreshing and nourishing, it is an indispensable part of summer spreads.

Alanya Bohçası

A traditional specialty unique to Alanya, Alanya Bohçası is made by wrapping a savory meat filling in thinly rolled dough. Sealed in a pouch-like shape and baked in the oven or cooked in a pot, it is typically prepared with minced meat, onion, and spices. Favored for special gatherings and when hosting guests, this regional dish delights both the eye and the palate and holds a prominent place in Antalya’s culinary repertoire.

Hibeş

A staple meze of Antalya’s cuisine, Hibeş is a thick, creamy spread made by blending tahini, lemon juice, garlic, and spices. It is typically enjoyed slathered on bread. Naturally vegan and gluten-free, this deceptively simple recipe has grown in popularity in recent years, offering a regional delicacy that surprises with its depth of flavor despite its minimal ingredients.

Hülüklü Çorba

This nourishing, region-specific soup—Hülüklü Çorba—is prepared with chickpeas, tiny bulgur meatballs, and meat broth, and may also include small pieces of meat. Especially consumed in winter, it is both filling and warming. Rooted in Yörük tradition, it carries the legacy of Antalya’s rural cuisine into the present day. Enriched with spices, it is cherished locally for its wholesome, restorative quality.

Cive

A summertime staple in Antalya, Cive is a light, vegetable-based dish typically made with zucchini, tomatoes, peppers, onions, and rice. Cooked in olive oil and served either hot or cold, it is ideal for those on a diet or anyone preferring a lighter meal. Cive is a prime example of how Antalya’s cuisine shines with vegetables and celebrates home-cooked simplicity.

Arap Kadayıfı

One of Antalya’s traditional desserts, Arap Kadayıfı is a syrup-soaked pastry stuffed with walnuts. The half-moon pastries are fried until crisp and then soaked in syrup before serving. Crispy on the outside and soft within, this dessert is frequently prepared for holidays and special occasions. With a hint of cinnamon and a generous walnut filling, it is among the region’s most beloved sweets—traditionally served with tea.

A Halal Dining Experience at Antalya Adin Resort Hotel

For those seeking halal restaurants in Antalya, Adin Resort Hotel is an exceptional option. The hotel offers refined presentations that meet gourmet expectations, using products that are 100% halal-certified. From breakfast prepared with organic ingredients to regional buffets and a rich array of Mediterranean dishes, guests are treated to a distinctive culinary experience.