Aegean Region Recipes
This delicious dish prepared with radish, onion, garlic and pomegranate syrup is one of the local flavours of Aegean Region Recipes.
Çökertme Kebab, one of the famous flavours of Aegean Region Recipes comes out by putting veal on thinly cut potatoes and then serving with yoghurt and butter.
Unlike normal ravioli, You can prepare it by frying. The manner of folding of Bodrum Mantısı is also different from the others. After frying, you can serve with yoghurt, tomato paste sauce and butter.
The difference of this meatball from the others is that it is blended with chickpeas and lemon juice. This different flavor is one of the tastes of Mugla.
It is a kind of stuffed meat prepared from baby goat meat and cooked in the stove and then taken into stone ovens.
you can prepare Ekşili Fish, which will delight the palates of fish lovers, by combining lesser-known fish types such as coral, hanoz and sokkan with ingredients such as garlic, lemon and tomato paste.
Baby Goat Stew
With a blend of goat meat, chickpeas, onion, tomato paste and olive oil, this stew has a very delicious taste. Those who wish can also try this delicious flavour with beef or lamb.
Muğla ring, prepared with ingredients such as flour, olive oil, sugar, eggs and baking soda, is one of the famous pastries of the region. Muğla Ring, where those who want to add flavour to their taste with walnut, will be the point for those desiring a satisfying sweet taste.
This octopus stew recipe is popular throughout all of Aegean and mediterranean region, due to its simplicity and comforting, satisfying flavour. It’s important to break the potatoes apart rather than simply chopping them up, as this releases more starch into the sauce for a rich, thick finish.
Snail (Karaville) stew is made with the snails which appear after the first rain of autumn in the yards and wall edges. It originates from Datça region.
Stuffed Gray Mullet
Grey mullet takes places commonly in the waters of the Mediterranean and this rich yet delicate fish supports a variety of flavours and cooking methods. If unavailable, it can be replaced by other white flaky fish. This recipe combines the best of Arabic spices with some of the best Mediterranean produce. The crispy fragrant coating gives way to tender flakes and a fresh stuffing.
Stuffed Squash Blossoms
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Fresh Cowpeas with Garlic Sauce
Sautéed Green Beans with crispy bits of garlic is an easy, classic preparation for a green beans side dish. Though not the most explosively exciting recipe on my website, it’s a life essential recipe that will serve you well for the rest of Aegean Region Recipes!
Green Beans with Sour Sauce
Sautéed Green Beans with crispy bits of garlic is an easy, classic preparation for a green beans side dish. Though not the most explosively exciting recipe on my website, it’s a life essential recipe that will serve you well for the rest of your days!
Kaya Koruğu Salad
Stonecrop, also as genevir or seal celery is a plant that grows in the seashores, in crevices open to wind and waves and sandy environments. It is quite hard to pick this herb and has a unique sour taste. After doing it, you can eat it fresh or pickled and used in calamary sauce and salads.
Tray Pastry with Herbs
you can make patty with mixture of herbs growing by themselves such as devetabanı, gıyışak. Everybody knows it as tray pastry or Milas pastry.