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CUISINE This article is prepared by Dr. Nevin HALICI
Introduction Meal Times in Antalya Foods for Special Transitional Periods Foods for Holy Days
Foods for Happy Days Local Dishes Recommended for People Visiting Antalya Cookbook
Introduction

Antalya is a city in the Mediterrenean Region which is famous for its historical and natural riches. In May and June, the city is filled with the scent of a natural perfume bestowed on by the flora. The city is an important tourist center. On the same day one can have the opportunity to participate in winter and summer sports. As it is in all the places in the world, Antalya cuisine is determined by the regional products.

The crops mostly grown are citrus, bananas, sesame, peanuts, soy beans tomatoes, cucumbers, green beans, zucchini, and egg plants. There are also olive trees in Antalya. Due to hot climate, vegetables and fruits are dominant in Antalya cuisine.

This research on Antalya cuisine was accomplished in 1982 by interviewing ten women over the age of fifty. The purpose of this study was to record all the food customs, traditions and the food eaten in ceremonies that are about to disappear. Although most of the following findings are being utilized, some of them are not used because of the changes in the habits of people, technological improvements and other related effects.

Dr. Nevin HALICI
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TERMESSOS
ARIASSOS
KARATAY MEDRESE
MURAT PASHA MOSQUE
TEKELI MEHMET PASHA MOSQUE
PERGE
ASPENDOS
SILLYON
SIDE
SELGE
KIZIL KULE (RED TOWER)
SELÇUKLU TERSANESİ
ANTIOCHEIA AD CRAGUM
ADANDA - LAMOS
NEPHELIS
SELINUS
PATARA

XANTHOS
LETOON
ANTIPHELLOS
SIMENA
MYRA
ARYKANDA (ARIF)
LIMYRA (TURUNCOVA, ZENGERLER)
KORYDALLA
PHASELIS
OLYMPOS AND CIRALI
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