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Zucchini flower stuffing, which is special to the Aegean region, is one of the unique flavors you can taste in Bodrum. Zucchini flowers are flowers with thin and delicate leaves that open in the early morning hours and close towards the evening hours. Zucchini flowers that open in the early morning hours are collected with great care. The insides of the collected flowers are carefully stuffed. The delicate flowers of the Aegean, zucchini flowers, need to be stuffed carefully. When you go to Bodrum, you must definitely try the delicious stuffed zucchini flowers.
Çökertme kebab, which is unique to Bodrum, can be found in almost every restaurant in Bodrum. You must definitely taste the çökertme kebab, which is included in menus even in other cities. You won't get enough of the taste of çökertme kebab served with red meat and yogurt on fried potatoes.
Mustard herb salad, which has an extraordinary taste among Bodrum's unique dishes, is served by mixing boiled mustard herb with olive oil, lemon and salt. Mustard herb salad is among the flavors you must taste when you come to Bodrum.
The ivy herb, called 'Bitter Herb' by the people of Muğla, is consumed a lot in this region. The fresh and bitter herb collected by the local people is generally eaten as an egg sauté. It is made by breaking eggs on the herb sautéed in the pan.
Keskek, a dish made everywhere from east to west and north to south of our country, is included in Bodrum local dishes. It is the indispensable dish of weddings, holidays and special days. Keshek, whose main ingredient is wheat, becomes even more delicious when made in Bodrum style. Bodrum-style keshek, usually made with kid meat or chicken meat, is served with olive oil sauce added on it.
Pilaf, whose main ingredient is dough, is called wedding food by Bodrum people. It is especially made at village weddings and served to guests. The dough opened in the form of phyllo is cut into small squares and dried, and kept for this pilaf. Later, the boiled dough is mixed with roasted minced meat and served. It is one of Bodrum's best-known local flavors.
Sea fennel grows on the rocks on the Aegean coasts and is consumed as both salad and appetizer on Bodrum tables with its unique taste. Sea fennel salad leaves a slightly sour taste in the mouth. The herbs are boiled, sautéed with olive oil and garlic. A vinegar sauce is also added and served.
Ebegümeci, which is consumed with pleasure in the Aegean region, is a type of herb also called 'loop herb' by Bodrum locals. This flavor made with onion, tomato and olive oil becomes twice as delicious when yogurt is poured on it. Optionally, it can be mixed with other herbs like spinach and a different flavor emerges.
The salad made with radish herb, which grows abundantly in Muğla and its surroundings; the hard parts of the herb are removed and boiled in boiling water until soft. It is flavored with olive oil, garlic and sour sauce and served.
The spiny root plant Kenger is used in Kenger Dolma, one of Bodrum's famous dishes. First, the kengers are cleaned of their thorny leaves and boiled. The boiled kengers are placed in the palm and the prepared filling is placed in the middle, and the top is closed with kenger again. It is tied with rope to prevent it from falling apart. The prepared kengers are left to cook on low heat. The cooked kengers are dipped in this dough and fried in olive oil. The threads of the prepared fried food are carefully removed and served.
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Veri politikasındaki amaçlarla sınırlı ve mevzuata uygun şekilde çerez konumlandırmaktayız. Detaylar için veri politikamızı inceleyebilirsiniz.