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