Turkish cuisine has a very long history and is influenced by the nomadic cooking traditions of the Turkic peoples as well as by Persian, Kurdish, Arabic and Armenian cuisine and the cuisines of the Mediterranean and the Caucasus.

For a long time, Turkish Cuisine was known only through the famous Döner, although it is not limited to kebabs, but is characterized by its almost infinite variety.

Antalya cuisine is a melting pot of regional Turkish cuisine with locally grown food in farms throughout the province. Here we will present the peculiarities of Turkish cuisine.

On this page, find all a complete guide to food culture in Antalya and become a culinary expert thanks to it.

"Afiyet olsun" as they say in Turkey.

Antalyas Fruits and Crops

In 1750, the first banana plant was brought to Turkey. Since then, bananas have been grown in the coastline between Alanya and Gazipaşa on the hills facing the sea, loving the humid winds. Locals say "bananas love the sea". The fruits are smaller and much sweeter than their big sisters from Africa and South America. They are also called the donkey bananas.

Citrus fruits like are also grown, especially oranges and lemon. Carob trees can grow up to 20 meters high, and their fruit is processed into syrup or used dried as a substitute for cocoa powder. Even avocados, native to the tropical rainforests, thrive in Alanya.

Syrian juniper also thrives in Antalya province. The trees can grow up to 20 meters high.

Turkey ranks third in the world production of tomatoes. A large part of it is cultivated in Antalya. There are more than 32 hectares of greenhouses, where tomatoes are grown.

Antalyas Local Herbs

Especially when walking through ancient ruins such as Xanthos, the smell of thyme and oregano is immediately apparent. The smell rises from the surrounding fields and spreads throughout the area. Antalya can also be recognized by its smell...

In addition, basil, sage, rosemary, coriander, mint, cumin and chili are popular spices in Turkish cuisine. Sumac is a spice obtained from the red drupe of the evergreen dyer tree. The taste is fresh, sour and slightly fruity. Sumak is used, among other things, in salads as an alternative to lemon juice or vinegar.