What to eat?


Yatagan Cuisine offers the richest contents of the Mediterranean-style diet combining Aegean spirits. Basic elements of nutrition consist of meat and milk among the population of the Yoruks (Nomads). Becoming popular are traditional nutrition’s based on dried vegetable, 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 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 a lead amongst the region's most popular vegetables and herbs.

Legumes and vegetables meals are the most common dishes of the cuisine of Mugla. Wild herbs such as wild spinach, wild radish, aruncus, anchusa, locust, hibiscus, spinach, sorrel, etc are cooked by roasting with oil olive and sauting with garlic to eat. They are sometimes cooked with rice or bulgur by preparing sauces that are cooked with oil, onion and tomato paste. Verjuice can be sometimes 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 Mugla and Yatagan. As the vegetables are usually cooked with olive oil, legumes are generally cooked with meat.

Tell me now ...

Would like to try to cook your meal in terms of specific Yatagan's recipes in Mugla Cuisine that will leave unforgettable flavors?


Tarhana Soup

Ingredients : 2 or 3 tablespoonful tarhana dough, 1/2 cup water, 1/2 cup of the meat juice or some mince, 1 tea spoon butter and 1 clove garlic.

Tarhana Soup

Tarhana Soup With Cowpea

Ingredients : 4 tablespoons of tarhana, 5 cups of water, 1 cup of cowpeas (soaked one day in advance), 1 tablespoon of olive oil, 1 tablespoon of butter, 2 pieces of dried red pepper and 2 cloves of garlic (crushed).

Tarhana Soup With Cowpea

Pasta Soup

Dried black eye-peas and pastas boiled in the water. You can put sauce on it and cook it . Leave to cook for a while. Adding a...

Pasta Soup

Tingillenme Soup

Ingredients : 1 chopped onion, 4 cups of water, 2 tablespoons of flour and a little lemon juice.

Tingillenme Soup

Keskek

Ingredients : 500 grams of crushed wheat, 2 chicken legs, 150 grams of butter and salt.

Keskek

Roasting Meat

Ingredients : 1/2 kg of meat, 2 cups of coarse bulgur, 2 teaspoons of butter, 2 teaspoons of oil, 1 onion, salt and pepper.

Roasting Meat

Borani Salad

Ingredients : 1/2 kg spinach or purslane, 2 tablespoons lemon juice, 1 cup yogurt, 1/4 teaspoon salt, 1 teaspoon finely chopped onion, 1/4 teaspoon pepper.

Borani Salad

Topan

Ingredients : 250 grams mince, 1/2 cup of bulgur or rice, 1 tablespoon of flour, pinch salt, pinch pepper and 4 cups of water.

Topan

Stuffed Leaf

Ingredients: 100 grams bulgur or rice, 10 grape leaves, pinch black pepper, pinch salt, 1 tablespoon of tomato paste, 2 teaspoons of chopped fresh parsley,1 onion, 1 tablespoon of olive oil.

Stuffed Leaf

Bumbar Stuffed

Ingredients : The ingredients for the inside of the small and large intestine of the goat: rice or bulgur, pepper and salt.

Bumbar Stuffed

Teltor

Ingredients : 1 cup of cowpeas (soak one day in advance), 5 cups of water, 1 tablespoon of flour, 1 gloves of garlic, 1 tablespoon of verjuice, 1 grated tomato and pinch salt.

Teltor