Dalaman that has been established on fertile land provides richness and healthy cuisine.
Olive oil is believed to be a gift and the source of healing from God, it is widely used for various kinds of vegetables and fruits in Mugla Cuisine which provides the richest contents. Basic elements of nutrition consist of meat and milk among the population of the Nomads. Becoming a popular traditional nutrition based on dried vegetables, grape molasses, jams, tarhana (sun-dried food made of curd, tomato and flour), keskes (a dish of mutton or chicken and crushed wheat), wide spread green housing in the region accelerates with regards to both production and consumption of fruit and vegetables.
Chicory, hibiscus, locust, broad bean and aubergine take the lead among the region's most popular vegetables and herbs. Legumes and vegetable meals are the most common dishes of cuisine in Mugla. Wild herbs such as wild spinach, wild radish, aruncus, anchusa, locust, hibiscus, spinach, sorrel, etc are cooked by roasting with mainly oil olive and sauted with garlic to eat. They are sometimes cooked with rice or bulgur by preparing the sauces that are cooked with oil, onion and tomato paste. Verjuice is sometimes added to the meal.
The primary vetegetable meal is okra, black-eyed peas “meal of karnıkara”, chickpeas and beans from the legume family in the regions of Mugla and Dalaman. A meal of vegetable sauce is generally cooked with olive oil, a meal of legume is also cooked with meat, onion and tomato paste. Venjuice is seldom used.
Would you like to try to cook with specific Dalaman's recipes of Mugla Cuisine that leaves unforgetable flavors?