What to Eat in Muğla?
Muğla, The Aegean Region has a culinary culture that stands out with its richness of flavors and leaves a mark on the palate. While its climate and geographical features add a natural variety to the region's dishes, especially olive oil, fresh herbs and spices make Muğla cuisine different. Olive oil dishes, herb dishes, seafood and meat dishes are among the indispensable elements of this cuisine. In addition, aromatic herbs such as thyme, sage and basil, which grow abundantly in the region, add depth to the taste of the dishes. katar. Seafood such as anchovy, sea bass and sea bream, which are abundant on the coastline, are brought to the table with various cooking techniques while preserving their freshness. Now, how about discovering the culinary richness of Muğla?
Headlines
- 1 Octopus Rice
- 2 Bodrum Ravioli
- 3 Black-Eyed Peas Sour
- 4 Çökertme Kebab
- 5 Stuffed Brisket
- 6 Sour Fish
- 7 Sour Chicken
- 8 Stuffed zucchini flowers
- 9 Rockwort Salad
- 10 Stuffed Mullet
- 11 Milas Çaykası
- 12 Milas Meatballs
- 13 Mugla Ring
- 14 Mugla Stretching
- 15 Mugla Meatballs
- 16 Muğla Tarhana Soup
- 17 Muğla Oiled Eggplant
- 18 Goat Stew
- 19 Sulu Kebab (Mugla Kebab)
Octopus Rice
Bringing the richness of the Aegean Sea to the table, octopus pilaf is one of the delicious and filling dishes of Muğla cuisine. This special pilaf, where fresh octopus meets rice, is consumed frequently, especially in the coastal areas of Muğla. The octopus is first boiled, then sautéed with onions in olive oil, and rice is added and cooked until the water is absorbed. The sea scent of the octopus, combined with the soft texture of the rice, gives this dish a unique taste. Usually served with lemon slices and fresh greens, octopus pilaf stands out as both a light and filling option. Especially when consumed by the sea in the summer months, this flavor leaves an unforgettable mark on the palate.
Bodrum Ravioli
Bodrum manti, one of the special flavors of Aegean cuisine that must be tasted, is prepared by frying instead of boiling, unlike classic manti. A delicious stuffing usually prepared with minced meat, onion and spices is filled inside the thinly rolled dough. Then it is fried in hot oil until it becomes crispy. Bodrum manti, served with garlic yogurt and red pepper flakes on top, leaves an unforgettable impression on the palate with its crispy exterior and delicious filling. This local flavor, which is frequently consumed in the Bodrum Peninsula, attracts the attention of local and foreign tourists.
Black-Eyed Peas Sour
Black-eyed peas sour cream, one of the favorite flavors of Muğla cuisine, is a healthy and delicious dish that is frequently prepared especially in the summer months when fresh black-eyed peas are abundant. After the fresh black-eyed peas are boiled, they are mixed with a sour sauce prepared with onion, tomato, garlic and various spices. This sauce gives the black-eyed peas both a rich aroma and a refreshing sour taste. Black-eyed peas sour cream can be served both hot and cold and is usually served with pilaf or bulgur pilaf. This dish, which is both light and filling, brings out the flavor of the fresh black-eyed peas grown in the fertile nature of Muğla in the best way and reflects the richness of Aegean cuisine.
Çökertme Kebab
Cokertme kebab is one of the most unique and popular flavors of Muğla cuisine and is appreciated all around our country. It is prepared by grilling quality meats such as carefully marinated beef tenderloin placed on thinly sliced and fried potatoes. What makes this kebab special is the garlic yogurt and tomato sauce added on top. The juicy texture of the meat meets the crispy potatoes and leaves an unforgettable taste on the palate. A reflection of the fresh herbs and rich culinary culture of the Aegean, cokertme kebab is especially popular in Bodrum and its surroundings. This flavor, which can be enjoyed by the seaside during the summer months, is a great alternative to be tasted in the warm atmosphere of Muğla. Some distinguished venues where you can experience the best of Cokertme kebab are waiting for you in Muğla.
Stuffed Brisket
One of the special and satisfying flavors of Muğla, stuffed breast, has an important place in Aegean cuisine. This flavor, which is especially frequently made in the Karabağlar Plateau, is prepared from the breast of a well-fed male goat. The breast is prepared by filling its inside with a special stuffing made with rice, onion, spices and sometimes liver. The stuffing is cooked in the oven or in a pot for a long time; during cooking, a small amount of hot water is added, not exceeding the top of the breast, and it is flavored with spices such as black pepper and salt. After cooking, it is served after resting. What enriches the taste of stuffed breast is the special sauce made of butter, tomato paste, yogurt and black pepper spread on it. With this sauce, the stuffing gains its full flavor by being lightly fried in the oven or in a pan. Stuffed breast, which is usually served with boiled or fried potatoes, is a rich alternative in terms of both visual and taste. This traditional dish, which is cooked over a shepherd's fire in the plateaus, especially in the summer months, stands out as an indispensable taste for the local people.
Sour Fish
Ekşili balık, one of the prominent dishes of Muğla cuisine, is known as one of the original and light flavors of Aegean cuisine. Fresh sea fish is cooked by blending it with lemon, garlic and tomato paste, and a delicious taste emerges. The fish is first fried and then cooked with sauce, so the outside becomes crispy and the inside becomes soft. The most distinctive feature of ekşili balık is its fresh and sour flavor obtained with plenty of lemon juice. It is usually served with bulgur pilaf or fried potatoes. There are a few special places in Muğla where you can try this local flavor, which is a refreshing option especially in the summer months.
Sour Chicken
For those who want to discover the Muğla cuisine, ekşili tavuk, one of the local flavors, is a must-try. The characteristic feature of this dish is the sour aroma and flavor that accompanies the chicken. Ekşilı tavuk, which is usually prepared using village chicken, is first boiled and then fried. The fried chicken is cooked by adding crushed garlic, chicken broth, boiled chickpeas and plenty of lemon juice. This method adds both a refreshing sour taste and a rich aroma to the chicken. Ekşilı tavuk of Muğla is usually served with bulgur pilaf or seasonal salad to add flavor to the table. This local dish, which is both filling and nutritious, is preferred as a warm and enjoyable alternative, especially on cold winter days.
Stuffed zucchini flowers
Stuffed zucchini flowers, one of the most popular and seasonal flavors of Aegean cuisine, stands out with its freshness and lightness. The inside of the zucchini flowers is filled with a mixture prepared with aromatic spices such as rice, onion, dill and mint. These stuffed vegetables, which are carefully prepared thanks to their delicate structure, are usually served lightly steamed or fried. The secret of stuffed zucchini flowers, which are unique to Muğla, is to use completely fresh and seasonal products. When served with lemon juice and yoghurt on the side, its flavor increases even more. Stuffed zucchini flowers offer both a visual feast and leave a lasting impression on the palate. This stuffing, made with fresh zucchini flowers collected especially in the summer months on the Aegean coast, is an indispensable part of the table.
Rockwort Salad
Prepared from the rockberry plant grown in the rural areas of Muğla, rockberry salad is a perfect alternative for those looking for different and original tastes. The fresh leaves of the rockberry are carefully cleaned after being collected and then marinated in vinegar, garlic and various spices. This mixture is ready to be consumed after resting for a certain period of time. The most distinctive feature of the salad is the freshness of the rockberry and the harmony of the spices used. This salad, which has a slightly sour and bitter taste, leaves a unique taste on the palate. Usually served with olive oil and lemon juice, rockberry salad is a delicious complement both as an appetizer and with main dishes.
Stuffed Mullet
One of the most unique and delicious dishes of Muğla cuisine, stuffed mullet is a local delicacy that is appreciated by seafood lovers. Fresh mullet is stuffed with an aromatic stuffing prepared with rice, onion, parsley, dill and various spices. Then, the mullet stuffed with this stuffing is carefully cooked in the oven or in a pot. A special sauce prepared with olive oil, lemon juice and mint completes the stuffed mullet, adding both freshness and rich flavor to the dish. Stuffed mullet, which also draws attention with its visually rich presentation, is an unforgettable delicacy usually served on special occasions and at guest tables. There are some distinguished places you can visit in Muğla to experience this unique dish.
Milas Çaykası
Milas teakama is a special flavor that reflects the rich vegetation and local flavors of the Aegean Region. This traditional pastry is prepared by combining plenty of local herbs such as spinach, chard, spring onion, spleenwort and poppy grass. The filling enriched with herbs is wrapped in thinly rolled dough and baked in the oven. The most distinctive feature of Milas teakama is its soft texture that melts in the mouth thanks to the richness of its filling and the thinness of its dough. It is usually served with a sauce prepared with village eggs poured on it, thus increasing its flavor even more. This local dish, which is both filling and healthy, is one of the important flavors of Milas cuisine.
Milas Meatballs
One of the most special flavors of Aegean cuisine that meat lovers should definitely try is Milas meatballs. This meatball, which is quite popular in the Milas district, is distinguished from other meatballs by its high-fat ground meat and the fact that it does not contain any other ingredients. The ground meat is prepared by grinding it twice with the suet in the butcher and kneaded by adding only salt. The rested ground meat is shaped into meatballs and cooked on the grill or in a pan. Milas meatballs attract attention with their simple and natural flavor, and are usually served with garnishes such as onion with parsley, tomato, pickle and arugula. Standing out in Muğla cuisine with its local texture, this meatball leaves a mark on the palate with its simple but intense aroma.
Mugla Ring
Muğla halka is a deep-rooted dessert that has survived from the Ottoman period to the present day as one of the original flavors of the Aegean Region. This flavor, especially prepared on special occasions such as Hıdırellez, draws attention with its different shapes. Made in the shape of a snake, the letter S, braid or horseshoe, Muğla halka is appreciated for its soft texture and light sweetness. Its traditional recipe uses basic ingredients such as flour, sugar, oil, eggs and yogurt. This dessert, which can be consumed both hot and cold, is a must-try flavor as one of the indispensables of Aegean cuisine.
Mugla Stretching
Muğla sündürme, one of the simple but delicious flavors of Aegean cuisine, is a great alternative for those who want to try local flavors. Usually preferred for breakfast, sündürme is prepared by combining eggs and cheese fried in butter in a delicious way. Enriched by adding local herbs and spices, this dish is made with fresh and natural Aegean products. The most distinctive feature of Muğla sündürme is that it can be prepared quickly with simple ingredients and brought to the table. Both filling and very tasty, sündürme is a local flavor that is often found on Muğla's breakfast tables.
Mugla Meatballs
One of the flavors that meat lovers must definitely try, Muğla meatballs are famous for their simple and natural taste. Kneaded by adding only salt to ground beef that has not been broken in the cold chain, this meatball is shaped with fine mastery and grilled to be crispy on the outside and soft on the inside. The most striking feature of this meatball, prepared from the meat of cows raised in the center of Muğla and the surrounding districts, is that it melts easily in the mouth with its softer texture compared to beef. Flavoring it only with salt brings the natural aroma of the minced meat to the forefront. Usually served with roasted peppers and tomatoes, Muğla meatballs also registered its quality with the geographical indication it received in 2018. The best places where you can experience this local flavor, which is quite popular among both local and foreign tourists, are waiting for you in Muğla and its surroundings.
Muğla Tarhana Soup
Tarhana soup, which is also consumed with great pleasure in Muğla, is one of the important flavors of the traditional cuisine of the region. Unlike other tarhanas, Muğla tarhana is usually prepared with göce wheat, yogurt and clotted cream. Tarhana, which is made by preserving the natural essence of wheat, is dried in the sun and takes its place on the tables as a delicious soup in the winter months. Muğla tarhana soup is further enriched by adding black-eyed peas, meat broth, tomatoes and various spices. This soup, which is both filling and strengthens the immune system, offers a traditional flavor that warms the body especially on cold winter days. The unique aroma and consistency of Muğla tarhana reflects the naturalness and traditional flavors of Aegean cuisine in the best way.
Muğla Oiled Eggplant
Muğla oiled eggplant is one of the special dishes of Aegean cuisine that must be tasted. This dish, which is frequently prepared especially in Muğla and its surroundings, highlights the natural flavor of the eggplant. After the skins of the long and thin eggplants are peeled, their insides are hollowed out and garlic is placed inside. Then, the fried eggplants are cooked in a rich sauce prepared with onion, tomato, tomato paste and spices. The unique taste of oiled eggplant comes from the soft texture of the eggplant, the consistency of the sauce and the balanced harmony of the spices used. This flavor, which can be consumed both hot and cold, is usually served with rice pilaf or bulgur pilaf. This dish, specific to Muğla, is a taste that has won the appreciation of both locals and tourists visiting the region.
Goat Stew
One of the most deep-rooted and satisfying dishes of the Aegean cuisine, goat stew is a delicious local delicacy preferred especially in the winter months. It is prepared by cooking fresh goat meat with its bones and various spices for a long time. While the stew is cooked until the meat releases and absorbs its water, boiled chickpeas are added at the last stage, thus enriching the flavor of the dish even more. Obtained from goats raised on the lush green plateaus of Muğla, this meat is both nutritious and has an intense aroma, giving energy especially on cold days. Goat stew is usually served with bulgur pilaf or seasonal salad, adding color to the tables. The best places to taste goat stew in Muğla are waiting for you.
Sulu Kebab (Mugla Kebab)
Sulu kebab is one of the local flavors of Muğla cuisine that meat lovers should definitely try and is widely consumed especially in rural areas. This kebab, which has a unique flavor thanks to its long cooking time, is prepared by slowly cooking lamb or kid meat, chopped into large pieces, with its suet in clay or copper casseroles. This method allows the fibers of the meat to soften and easily separate from the bones, resulting in an extremely soft meat that melts in the mouth. Sulu kebab is usually served with spring onions, pickles and hot peppers. This flavor, which is both filling and energizing, is especially preferred on cold winter days. Muğla sulu kebab, prepared with traditional methods, is an ideal option for those who want to experience the richness and local flavors of Aegean cuisine.
For those wondering what to eat in Muğla, the region's rich cuisine offers a discovery full of delicious local flavors. Muğla cuisine, which stands out with its fresh Aegean herbs, olive oil dishes, seafood and meat dishes, offers both light and filling options. While flavors such as octopus pilaf, sour fish, and bozuktertme kebab leave unforgettable tastes on the palate, unique Aegean flavors such as black-eyed peas and stuffed zucchini flowers add color to the tables. Muğla cuisine offers a dining experience that appeals to every palate with the freshness and natural aromas of local products.
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