Do you know the unique flavors of Izmir?
Izmir’s food fascinates everyone with its taste. Have you ever thought about the food of Izmir and its history, which has many flavors?
Izmir is a city that hosts 36 civilizations with an approximate age of 5 thousand years. The cultural interaction of different human communities that live in these lands, geographical conditions, the blessings of nature, and, most importantly, olive oil… here are the factors that shape Izmir’s cuisine.
Izmir is the third largest city in Turkey, about which the historian Herodotus said: “Geography was created under the most beautiful sky known on earth.” Smyrna Smyrna former name; Current Izmir…
Seven famous dishes of Izmir
- Etli Ekmek Dolması (rye bread dumplings with meat)
- İzmir Köfte
- Patlıcanlı Silkme (a type of stew with small eggplant and meat)
- Sütlü Dilbalığı (fish and milk halva)
- Zeytinyağlı Deniz Borülcesi (alkaline herb with olive oil)
- İzmir Kumrusu (a type of fast food)
- Yanık Mantı (roasted ravioli)
Etli Ekmek Dolması (Rye bread dumplings with meat)
Stuffed meatloaf, prepared with rye bread and lamb, is a must for busy tables in Izmir.
The most famous Turkish meatball
İzmir Köfte
Izmir meatballs are one of the most famous meatballs in Turkey. They are prepared with minced meat, breadcrumbs, and tomato sauce.
Patlıcanlı Silkme
This eggplant stew, prepared with small eggplant, tomatoes, and feta cheese, is served as an appetizer.
Sütlü Dil balığı (Eve fish and milk)
Seafood has a special place in the food culture of the Aegean province. One of the most popular recipes is cooking fish halva with milk.
Zeytinyağlı Deniz Borülcesi (alkaline herb with olive oil)
A serving of seaweed with olive oil, consisting of only six ingredients, has about 130 calories and can be served as an appetizer or as the main meal (ketogenic diet).
Kalya is a succulent, annual plant from the spinach family. This plant grows naturally in salt marshes, seashores, swamps, and salt marshes in Europe, South Asia, North America, and South Africa.
İzmir Kumrusu
The name of this street food is taken from the lunar bird.
Kumru is a sandwich made from bread baked with chickpea flour, usually with cheese, tomato, and sausage. The name of this street food is derived from the lunar bird because of its sandwich shape. The main Kumru is ring-shaped and covered with sesame seeds. The current model appeared in the middle of the 20th century and quickly became very popular. The secret of this sandwich’s popularity is its delicious and soft bread, which some local bakeries with chickpea sourdough d restaurants with chickpea sourdough. Kumru vendors also serve it with pickles, hot peppers, mayonnaise, and ketchup.
Yanık Mantı (roasted ravioli)
Roasted manti is made with large pieces of classic Kayseri ravioli with thin yufka (yufka is a lavash-like bread without yeast). The most important feature of this manti, which is closed in the shape of a half moon, is the smell of roasting and spices. Therefore, it becomes tastier. It can be served with yogurt, garlic, and butter sauce. In some regions, cream is used instead of butter when preparing the sauce.
Traditional dishes of Izmir
An excellent menu of traditional Izmir seafood
- Tuzda lagos (lagos fish or grouper in salt)
- Balık köftesi (fish meatballs)
- Subye yumurtası güveci (fried white fish roe in teak clay)
- Sardalya buğulaması (steamed sardines)
- Asma yaprağında barbunya (red bean stew with grape leaves)
- Midye kızartması (Fried Mussels)
- Midye dolması
- Dil balığı Fileto şiş (grilled fish fillet)
- Kağıtta sardalya (sardines cooked in paper)
- Kefal balığıyla prepared by Kakavya (a kind of mullet fish stew)
- Papalina tavası (Papalina fish pan)
Kakavia is a traditional food of Izmir.
Kakavia is known as a dish belonging to the Aegean islands, but all Aegean people are more or less familiar with cooking this dish.
Kakavia is also cooked with different ingredients, such as garlic and potatoes. Every fishing family in Izmir has a different recipe for kakavia. When it comes to fish, you can use any variety and mix a few of them. Fuca is one of those areas of Izmir where this dish is traditionally known, and all fishermen and restaurants serving fish know this.
Bosnians, Albanians, Levantines, and Jews have also had a significant impact on Izmir’s food culture. The people of Thessaloniki in Greece mainly spread the culture of tarator soup in Izmir. Some foods are even shared, such as kemer patlıcan (back eggplant), ayşekadın fasulye (Aisha’s beans), and enginar yameli (artichoke dishes), and other dishes that the people of Thessaloniki brought to Izmir.
The food culture of the Ottoman Empire, the food culture of the Balkans, and the Middle East have had a tremendous impact on the food culture of Turkey. In addition, Turkish food shows differences according to the region.
Albanian cuisine of Pristina, Izmir
- Elbasan tava
- Arnavut ciğeri (Albanian liver)
- Priştine tavası (Pristina pan)
- Kirde kebabı (Kirde kebab with lamb)
Pristina
Prishtina (Albanian: Prishtina), (Serbian: Приштина) is the capital and largest city of the newly independent Republic of Kosovo.
The famous Boyoz of Izmir
One should not forget to eat Boyoz in Izmir, a unique sweet of Izmir. This delicious burek, which is added to local dishes by Jews, is still baked in the bakeries of Izmir city and is considered one of the most popular foods for breakfast and dinner, which is usually served with boiled eggs.
