Local Cuisine
We have compiled for you the local cuisine you will taste in every restaurant or house you knock on in every district in our area of responsibility.
Turkish Pizza, Pide: Pide with minced meat, cheese, cheese, egg and tahini, which is consumed as a dessert specific to the region, is cooked and served on wood fire in different flavors in all districts. Bozdogan Pide, Karacasu Pide, has made a name all over Turkey with names like Nazilli Gulu. In the festival held every year in Karacasu, pide chefs compete to make the longest pide.
Keskek : It is a traditional community meal served for weddings, circumcision and charity. DEDEBAG KESKEK HAYRI, which is held every year in Karacasu Plateau, is home to a tradition that has been kept alive for more than seven centuries. Keskek, which is made with butter, wheat, chicken or lamb, turns into a very delicious taste when the sauce prepared with butter and red pepper is poured on it. Keskek is the proof that one of the most beautiful dishes in the world can be prepared with little ingredients. In Aydın, this local flavor is served especially on special occasions such as weddings and circumcision.
Gipsy Salad : It is a kind of salad, a flavor made with vegetables and cottage cheese for breakfast. The meal, which contains everything you can think of, can be enjoyed at every meal, from breakfast to dinner. The salad, which contains tomatoes, peppers, cucumbers, cottage cheese, onion, thyme and olives, and extra virgin olive oil, is not enough to get enough of it.
Wedding Pickle: It is served to guests as a salad in societies such as weddings and circumcisions. It is made with olive oil, pepper, garlic, ayran, water, pomegranate syrup or vinegar juice, lemon and salt.
Borulce(Beans) / Eggplant / Pepper Tarator: It decorates the tables as a salad, especially on summer days. It is made using olive oil, roasted eggplant and red pepper, beans, garlic, pomegranate syrup or lemon, parsley and salt. It is made using pepper as well as vegetables such as beans and purslane.
Lamb spin on fire: It is a type of kebab in which lambs that have not reached the age of 1 are cooked by turning over the fire with the iron apparatus on which they are attached. It is carried out in different businesses in the districts of our area of responsibility and is one of the taste stops visited by visitors to the region.
Roasted Chicken (Bibe Aşı): This dish, which is cooked with chicken, olive oil, butter, onion, dried or fresh red pepper, ground red pepper, salt and tomato, is a local flavor unique to this region.
Male Figs And Orange Jam: Jams made from male figs and citrus, which are similar to lemon, are prepared in a longer time than other jams. It is cooked through many stages and is made ready for presentation and takes its place on the shelves.
Nazilli Frozen Halvah: It is the most refreshing flavor of our region, which we have registered as a geographical sign under the name of “Nazilli Snow Helva”. It is indispensable with the freshness it brings on hot summer days and the fruity taste it leaves on the palate, with the preparation of the snow, which is stored in special wells in winter when it snows, and prepared by sweetening it with molasses or fruit syrup.
Pasha Pastry: Pasha Pastry, one of the most famous local dishes of Aydın, offers a delicious and rich taste that can compete with the main dishes. Hand-rolled doughs are heated with broth, then equipped with minced beef and covered with minced meat and yogurt.
Stuffed Articulate: This delicious dish, made using the body, leaves and stem of artichokes, is one of the most delicious local dishes in Aydin. In addition to the artichoke meal, stuffed artichoke is also a very tasty option.
Rolled meat balls (Date) : It is made by rolling together with a mixture of eggs, minced meat, onion and spices, then fried in a pan, then cooked in a pot with butter, water and various spices, and it turns into a masterpiece when powdered pepper sauce and pouch yogurt are added.
KIRLI KIZARTMASI ( Fried vegetables with yoğurt sauce): It is made with green pepper, eggplant, onion and garlic, complementing its flavor with olive oil, and it is a taste that especially vegetable lovers will appreciate. It is served cold and becomes more delicious when eaten with yoghurt.
Tahini: When you come to Aydin, you can visit the pide restaurants in Bozdogan, Karacasu, Nazilli and Yenipazar and eat the most delicious pide in your life, one of the regional flavors of the region. Pide made with tahini is sometimes served with hazelnut and walnut pieces on request.
PUMPKIN DESSERT: Made by slicing and cooking the pumpkin, has an epic flavor with its walnut inside. We are sure that it will be a great match with freshly brewed tea.
WALNUT BETWEEN DRIED FIGS : Fig, dried and fresh and delicious, is among the legendary fruits of Aydin. If you happen to be in the city, you can taste these beautiful figs as well as take them as a gift to your loved ones on your way back.
KULAK SOUP: Since soup is one of the favorite dishes of every region, it always takes its place on the tables. One of Aydın’s local dishes is Kulak soup. The soup, which is made with chickpeas, cooked meatballs, yoghurt and a variety of other flavors, also attracts attention with its appearance.
TARHANA SOUP: Tarhana soup is one of the most popular and consumed soups in the Aegean Region. Tarhana, which is made with the unique form of each region, requires a lot of effort in the drying phase. Tarhana, which is generally made without tomato paste, is one of the most consumed soups in winters because it is a cure for many diseases.
HOT CASSEROLE KEBAB: Every dish made in casserole has a different flavor. Hot casserole kebab is one of the most delicious casseroles made in Aydın. The meal made with meat is made by placing tomatoes, onions and meat on top of each other. If you are one of those who love to cook in casserole, we recommend you to try the hot casserole.
MEMLEKET SARMASI (Homeland Wrapp ): Even though it is called Sarma, the dish has little to do with the wrap dishes we know. After the lamb’s arm is covered with flour and cooked, meatballs are added with olive oil and eaten as a hot meal.
Roasted Ivy: Which is made with the herb type also known as bitter Ivy, is made by manually dividing the fresh parts. It is made with this method because it gets a bitter taste when cut with a knife. Optionally, the meal, which is eaten as a salad with olive oil, can also be preferred with eggs for breakfast.
PELVIZE: Another nice flavor of Aydin regional cuisine article is Pelvize dessert. The dessert, usually made in Aydin’s Yenipazar district, is made with Starch. The flavor, which is often preferred with its easy recipe, can also be eaten with fruit flavor by adding fruit.
Chickpeas with Celery : If you are a chickpea and celery lover, the mix of these two is just for you. The meal, which is made by cooking the celery kept in lemon, with tomato paste, chickpeas, onions and potatoes, can also be prepared with olive oil if desired.
Artichoke with meat: We all know the olive oil artichoke dish, but artichoke with meat is also one of the most common artichoke dishes in Aydın. The meal, which is made with chopped artichokes added to roasted cubed meats, cooked thoroughly with onions, is served with dill on top.
Purslane salad :Purslane salad with yoghurt is one of the salads that best suits Aydin’s table full of light meals. The salad made by cleaning the purslane and mixing it with garlic yoghurt is served with olive oil poured over it.
ZERDE: Dessert; It comes out with a wonderful blend of saffron, turmeric and starch. It manages to be one of the most special desserts with its sharp taste. The dessert, which is usually made on special occasions such as weddings, circumcisions and holidays, can also be made with currants upon request.
Yams with olive oil: The meal, which is made with yams, which is a type of potato, is cut like potato wedges without cutting the skins and then placed in the oven. Yams sauced with garlic, thyme and olive oil whet the appetite when they come out of the oven with their fragrant scent.
Okra with sour sauce: It would not be possible to pass the article of Aydın regional dishes without writing okra with sour sauce. It is one of the most delicious dishes of Aydın cuisine, prepared with water obtained from unripe grapes. Generally, the meal made with olive oil is preferred in summer and winter.
Roasted Chard : One of the most eaten herbs of the Aegean Region, is picked fresh in season and finds its place at every meal, from breakfast to dinner. Chard, which is generally made in the form of roasting, goes very well with eggs.
Roasted Hibiscus: Another type of roasting herbs in our Aydın local cuisine article is Hibiscus roasting. Hibiscus, also known as Kömeç, is one of the herbs that fascinate everyone with its flavor when roasted, like other Aegean herbs. Usually mixed with tangerine herbs, spices can be added to the roasting.
Stuffed grape leaves: Stuffed grape leaves is actually one of the favorite delicacies of every region. Aydin region also prefers to make stuffed leaves with olive oil. Stuffed leaves made with meat in winter and without meat in summer leave a mark on your palate with its lovely lemon scent.
Dried or Fresh borulce beans with olive oil: Every dish made with olive oil has a distinct beauty. Fresh borulce beans with olive oil are among them. The borulce beans roasted with onion and tomato paste are served with a garnish on demand.