Once you eat it, it leaves memorable taste traces in your mouth. Olive oil is to believed to be a gift and the source of healing from God, is widely used for various kind of vegetables and fruits in Menteşe Cuisine which provides the richest contents. Basic elements of the nutrition consist of meat and milk among the population of the Nomads. Becoming popular of the traditional nutrition based on vegetable drying, grape molasses, jams, tarhana (sun-dried food made of curd, tomato and flour) , keskes (a dish of mutton or chicken and coarsely ground wheat) and wide spreading 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 a lead among the region's most popular vegetables and herbs. Legumes and vegetables meals are the most common dishes of the cuisine of Menteşe. 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 sauce that are cooked with oil, onion and tomato paste. Verjuice can sometimes be put into the meal. The primary vetegetable meal is okra, black-eyed peas “meal of karnıkara”, chickpeas and beans from legume family in the regions of Menteşe. As the vegetables are usually cooked with olive oil, legumes are generally cooked with meat.