Recipe courtesy of Cassie Best (goodFOOD)

Serves 6

Ingredients

135g pack raspberryjelly

500ml double cream

1 tsp rosewater

12 raspberries (halved)

Drizzle of clear honey

Small handful mint leaves

1 tbsp pistachio (chopped)

Method

Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

Afiyet Olsun!

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Each region of Turkey offers its own unique flavours and culinary traditions, making Turkish cuisine a vibrant and flavorful experience. From the rich olive oils of the Aegean to the spicy kebabs of the Southeast, the country’s diverse landscape is mirrored in its food. Exploring Turkish cuisine is not just a journey through flavours but also a journey through the history and culture of a remarkable country.

Here are some specialities from different regions of Turkey:

Istanbul and Marmara Region

Köfte: Meatballs made from ground beef or lamb mixed with spices and herbs.

Lüfer: Bluefish, often grilled or baked, is a staple of Istanbul’s seafood offerings.

Simit: A circular bread encrusted with sesame seeds, often enjoyed with tea.

Aegean Region

Zeytinyağlılar: Vegetables cooked in olive oil, reflecting the abundant use of olive oil in this region’s cuisine.

Izmir Kofte: Meatballs with a blend of spices, typically cooked with potatoes and tomatoes.

Çöp Şiş: Small skewers of marinated lamb, grilled to perfection.

Mediterranean Region

Kebabs: Particularly Adana kebab, known for its spicy minced meat.

Piyaz: A refreshing salad made with beans, onions, parsley, and a tangy dressing.

Baklava: Rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.

Central Anatolia

Mantı: Tiny dumplings filled with minced meat, served with yogurt and garlic sauce.

Etli Ekmek: A thin, pizza-like bread topped with ground meat, similar to lahmacun.

Tirit: A traditional dish made with lamb, bread, and a flavorful broth.

Eastern Anatolia

Künefe: A dessert made from shredded filo pastry, soaked in sweet syrup, and layered with cheese.

Cağ Kebabı: A unique type of kebab where marinated lamb is skewered and cooked horizontally.

Ayran Aşı: A cold soup made with yogurt, rice, and herbs, perfect for hot summer days.

Southeastern Anatolia

Lahmacun: Thin, crispy flatbread topped with a mixture of minced meat, vegetables, and herbs.

Künefe: Originating from this region, this cheese-filled pastry is a must-try.

Firik Pilavı: A pilaf made from green wheat (freekeh), often cooked with lamb or chicken.

Black Sea Region

Hamsi: Anchovies, a staple in this region, prepared in numerous ways including fried and baked.

Mıhlama: A hearty dish made from cornmeal, cheese, and butter.

Kara Lahana: Black cabbage stew, reflecting the region’s love for hearty and comforting dishes.

Whether savoured at a bustling street market, a family-run lokanta, or a fine-dining restaurant, Turkish cuisine tells the story of a nation where traditions blend with creativity. It is more than food—it is a cultural tapestry woven with history, hospitality, and heart, inviting every visitor to experience Turkey one bite at a time.

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Yoghurt with Cucumber (Cacık)

Serves 4

Ingredients

500 gr. plain yoghurt

2 medium size cucumbers

1 tsp salt

2-3 sprigs dill

1 tsp dried mint

1 clove of garlic (crushed)

2 tbsp olive oil

Method

Peel the cucumbers and cut them into very small, thin pieces. Sprinkle with salt and leave to one side.

Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water.

Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint.

Slowly drizzle the olive oil on top.

Serve chilled.

Afiyet olsun!

The post Recipe: Yoghurt with Cucumber (Cacık) appeared first on Fethiye Times.

If you’re in Fethiye now or planning a late-summer trip, you’re in luck — it’s fig season!

A Brief Introduction to Figs

Figs grow on the Ficus carica, a member of the mulberry family. They appear in some of the earliest historical records and are mentioned often in the Bible. Native to the Middle East and Mediterranean, figs were so valued in ancient Greece that laws were passed to prevent their export.

The oldest known tree planted by human hands is a sacred fig (Ficus religiosa) called Sri Maha Bodhiya in Anuradhapura, Sri Lanka. Planted in 288 BC, it was propagated from the famous Bodhi tree under which Siddhartha Gautama — the Lord Buddha — attained enlightenment.

Figs are also unique in that they have a small opening, called the “ostiole” or “eye.” This is not connected to the tree itself but allows fig wasps to enter and pollinate the fruit, helping it develop.

The health benefits

Figs are rich in fibre and packed with essential minerals such as magnesium, calcium, and potassium (which helps lower blood pressure). They’re also a source of vitamins K and B6.

Click here to read more about their health benefits.

Fresh figs

A perfectly ripe fig offers a luscious sweetness, a soft and chewy texture, and a scattering of tiny, crunchy, edible seeds — a taste and texture combination like no other.

Brown Turkey figs

The most common variety in this region, Brown Turkey figs have dark purple, variegated skins and vibrant red flesh dotted with amber seeds. When fully ripe, they often split open at the stem, revealing their jewel-toned insides.

White figs

These have thin, tender yellow-green skins and chewy flesh with tiny seeds that pop pleasantly when eaten. Younger fruits taste like candied strawberries or raspberries.

If you’re walking around Fethiye, keep an eye out for wild fig trees and try one fresh from the branch — it’s one of life’s simple joys.

Dried figs

Because fresh figs are delicate and quick to spoil, many are dried, producing a sweet, nutritious treat that can be enjoyed all year round.

How They’re Enjoyed in Turkey

Figs are woven into Turkish cuisine in countless ways — from simple snacks to elegant desserts. Here are some favourites:

Kaymaklı İncir Tatlısı (Baked fresh figs with honey and clotted cream)

Click here for the recipe courtesy of Ozlem’s Turkish Table

Taze İncir Reçeli (Fresh Fig Jam)

Fig jam is a popular item at Turkish breakfast tables.

Click here for a recipe courtesy of fabfood4all.com

Fresh figs with goat cheese and peppered honey

Click here for the recipe courtesy of love & olive oil

Figs and cheese

One of life’s simplest yet most luxurious culinary pairings! The natural sweetness of figs pairs beautifully with an array of cheeses — from the sharp, crumbly bite of a blue, to the creamy indulgence of Brie or Camembert. They’re equally delicious alongside İzmir Tulum, tangy goat’s cheese, or even a soft, spreadable cream cheese.

Savour fig season while it’s here, and as the Turks say… Afiyet olsun!

The post Enticing, exquisite, delectable figs appeared first on Fethiye Times.

What Is Ayran?

Ayran (pronounced eye-RAHN) is a tangy, savoury yogurt-based drink traditionally enjoyed chilled. Whether served at breakfast, with a rich meat dish, or sipped in the late afternoon, ayran provides a refreshing contrast to hot temperatures and hearty meals. It’s especially popular in the Mediterranean and Middle Eastern regions, but it remains most deeply rooted in Turkey, where it’s consumed daily across all ages.

The Perfect Pairing for Turkish Cuisine

In Turkish dining, ayran often shares the table with grilled meats, köfte (meatballs), and lahmacun (Turkish flatbread with minced meat). Its natural acidity and creamy texture help to mellow out spicy or fatty dishes, cleansing the palate while aiding digestion. Thanks to its probiotic content, homemade ayran in particular is also considered good for gut health.

Homemade vs. Store-Bought

While you can buy bottled ayran in supermarkets and restaurants across Turkey, locals often prefer to whip it up at home. Homemade ayran has a fresher, tangier flavour and can be adjusted to personal preference—some like it thicker and saltier, others lighter and frothier. In restaurants, ayran might be served foamy, freshly whisked to order and poured into copper cups or tall glasses.

Be cautious, though: to the uninitiated, ayran can be mistaken for milk. Many a tourist has learned the hard way that this savoury drink does not belong in coffee!

How to Make Traditional Ayran at Home

Ingredients:

• 2 cups full-fat plain yogurt
• 2.5 cups cold water
• ½–1 teaspoon salt (to taste)
• 2 teaspoons dried mint (optional, but adds a lovely herbal note)
• Ice cubes and fresh mint leaves for serving

Method:

• Pour the yogurt into a jug or mixing bowl. Whisk until completely smooth, breaking up any lumps.
• Begin by adding half the water and whisk until fully combined. Then add the rest along with the salt and dried mint. Whisk vigorously until frothy.
• Taste your ayran and adjust the salt or water to get your preferred level of tang and thickness.
• Refrigerate until ice cold. When ready to serve, pour into glasses over ice and garnish with a few fresh mint leaves.

A Drink for All Seasons (But Best in Summer)

Though ayran is most popular during Turkey’s scorching summers, its benefits can be enjoyed year-round. It’s hydrating, naturally probiotic, and full of calcium and protein. For those cutting back on sugar or seeking a dairy-based alternative to fizzy drinks, ayran is a wholesome, satisfying option.

Whether you’re preparing a Middle Eastern feast or simply looking to cool off, give this traditional Turkish drink a try. It may just become your new go-to refresher.

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Dondurma – Turkish Ice Cream Like No Other

In Turkey, dondurma (literally meaning “freezing”) is the word for ice cream — but don’t expect your usual scoop. Among the many brands and regional varieties, one stands out for its unique texture and taste: the legendary ice cream of Kahramanmaraş.

This isn’t your ordinary dessert. Maraş dondurma is famously chewy, dense, and elastic, thanks to two special ingredients: salep, a flour made from orchid tubers, and mastic, a natural resin. It’s the salep that gives the ice cream its rich, creamy flavour and its resistance to melting — a trait that makes it particularly well-suited to Turkey’s hot climate.

Before freezing, the ice cream is stretchy and pliable. Once frozen, it sets firm — almost rock-like — but don’t be fooled: once it hits your tongue, it melts luxuriously smooth, like butter.

A Dessert with a Twist

Maraş dondurma is truly one-of-a-kind. Traditionally, it’s served in thick slices, sprinkled with ground pistachios, and eaten with a knife and fork, as it’s far too dense for a spoon. You’ll also find it in tempting flavours like vanilla, peach, redcurrant, pistachio, chocolate, strawberry, and more.

Where to Try It – Including Right Here in Fethiye

During the summer, you’ll spot Maraş dondurma vendors in bustling tourist areas across Turkey. These sellers are performers as much as they are ice cream experts — twirling, stretching, and flipping the ice cream like a circus act. They’re known for their cheeky sleight-of-hand, teasing customers as they try to grab the elusive, sticky treat from the vendor’s scoop.

In Fethiye, keep an eye out for signs reading Maraş Dövme Dondurma and treat yourself to this unforgettable taste of Turkish tradition.

Afiyet Olsun!

This article was first published on 23 June 2022 and updated on 1 August 2025.

The post Maraş Dondurma – Ice Cream that’s a stretch! appeared first on Fethiye Times.

That’s right—this beautiful country, with its diverse climate and fertile lands, produces hundreds of thousands of tonnes of cherries every year. From the vibrant markets of Istanbul to the sprawling orchards of Afyon, cherries are not just a seasonal treat—they’re a national treasure.

A Fruitful Legacy

Turkey’s love affair with cherries goes way back. In fact, the city of Giresun on the Black Sea coast is thought to be the birthplace of the cherry as we know it today. According to historical records, cherries from this region were first exported to Europe by the Romans over 2,000 years ago. The Latin name for cherry—Cerasus—is actually derived from the ancient name for Giresun.

A Global Powerhouse

Today, Turkey is consistently ranked among the top cherry-producing nations, often competing with the United States and Iran for the top spot. In 2023, Turkey produced over 700,000 tonnes of cherries, with much of the harvest exported to Europe, Russia, and the Middle East.

Popular cherry-growing regions include:

• Afyonkarahisar – Known for its rich, sweet cherries.
• Isparta – Famous not just for roses, but also high-quality fruit.
• Manisa – Home to cherry festivals and fertile orchards.
• Bursa – Where early cherry varieties flourish thanks to the microclimate.

Cherry Season in Turkey

Cherry season usually kicks off in late May and runs through July. During this time, local markets are bursting with fresh cherries—deep red, shiny, and full of flavour. Whether you prefer to snack on them straight from the punnet, bake them into a tart, or preserve them as jam, there’s no shortage of ways to enjoy Turkey’s most tempting fruit.

Here’s a recipe for juicy sour cherry cake for those hot summer days

Sweet, sticky and slightly tart, here’s the recipe for Meliz Berg’s Sour Cherry Jam

Many towns even hold cherry festivals during peak season, celebrating the harvest with music, dancing, local food, and—of course—cherry-picking competitions.

More Than Just a Snack

Beyond their juicy deliciousness, cherries are a serious business in Turkey. The country exports fresh cherries to over 50 countries, with Germany, Russia, and the Netherlands among its biggest buyers. Turkish farmers and exporters are known for their focus on quality, freshness, and sustainable farming techniques, helping to maintain Turkey’s strong international reputation.

The Cherry on Top

So, next time you bite into a plump, juicy cherry, there’s a good chance it came from Turkey—where generations of growers have perfected the art of cultivating this beloved fruit.

Cherries may be small, but in Turkey, they represent a big story—one of heritage, pride, and a whole lot of flavour.

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The post Cherries, Cherries, and More Cherries: Turkey’s Sweet Secret appeared first on Fethiye Times.

While Fethiye is well known for its turquoise coastlines and lush nature, its local cuisine is just as rich and vibrant — and Mercimek Yoğurtlama  is a true hidden gem that deserves a spot on your table.

What is Mercimek Yoğurtlama ?

A refreshing and nutritious dish made with green lentils, garlicky yogurt, and a drizzle of crispy pepper-infused olive oil, Mercimek Yoğurtlama  is both comforting in winter and cooling in summer. Served as a meze or light main, it’s a simple yet deeply flavourful recipe rooted in local tradition.

Want to try it yourself? Here’s the Fethiye-style recipe:

Ingredients:

• 500g dry green lentils
• 500g strained or regular yogurt
• 2–3 cloves garlic
• 1 tbsp butter
• ½ tea glass olive oil
• 4–5 dried red peppers (hot or sweet)
• Salt
• Water

How to Make It:

1. Boil lentils until tender, changing the water once to reduce gassiness.
2. Sauté in butter with a pinch of salt.
3. Mix yogurt with crushed garlic.
4. Combine cooled lentils with the garlic yogurt.
5. Heat olive oil with dried peppers until they sizzle (don’t burn!).
6. Drizzle pepper oil over the yogurt mixture. Garnish with fresh herbs if you like.

Local Tip: Use strained yogurt for a thicker consistency and don’t overcook the lentils — they should hold their shape.

Where to Eat It in Fethiye?

Look for traditional restaurants in Fethiye town centre or the surrounding villages serving authentic home-style meals — Mercimek Yoğurtlama  might just surprise you!

Rediscover Fethiye through its flavours. Try this dish at home and bring a taste of the Turkish coast to your kitchen.

Source: Fethiye TV

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Ingredients

250 gram cherry tomatoes, halved

1/2 loaf turkish bread (215g), halved (use a loaf of ciabatta bread if Turkish bread is not available.)

1 avocado (250g), sliced thinly

100 gram reduced fat feta cheese, crumbled

Method

1.Preheat grill.

2.Cook tomato under grill about 5 minutes or until softened.

3. Meanwhile, split bread pieces horizontally; toast cut sides. Top toast with avocado, tomato and cheese; grill about 2 minutes or until hot.

Recipe courtesy of Women’s Weekly Food

The post Recipe: Roasted cherry tomatoes, feta and avocado on Turkish bread appeared first on Fethiye Times.

Turkish delight or lokum is a family of deliciously sweet confections based on a gel of starch and sugar.

Until the arrival of refined sugar in the late 18th century, lokum meant an amalgam of honey or pekmez and wheat flour.

The creator of Turkish delight

In fact, it was more deserving of the name Turkish Glop than anything more alluring. But when confectioner Hacı Bekir got his hands on white sugar and cornflour, he began to have delightful dreams of a new lokum.

His smooth, translucent, jellied dreams turned into what we know today as Turkish Delight.

Such was Hacı’s fame and acclaim that he was soon appointed chief confectioner at Topkapı Palace.

The sweet came to international fame after a delighted British traveller took a sample back to Blighty, wowing his mates.

The quaint shop Hacı Bekir opened in 1777 has been restored and is still doing a roaring trade in sugary lovelies, now overseen by the fifth generation of the family. The original shop is on a small street behind the Yeni Cami (New Mosque) in Istanbul’s Bahçekapı district

Today, the Hacı Bekir business includes five stores within Istanbul, and they ship their famous Turkish delight to customers all over the world.

Read The secret story behind Turkish delight here

Sade lokum (plain Turkish delight) is just the beginning. It can be flavored in a number of ways, often with nuts, citrus fruits, and/or rose water. The most common is probably the pink-colored rose-flavored lokum, but other popular varieties use pistachios and walnuts.

Have a go at making it yourself with this recipe from Ozlem’s Turkish Table

Source: World Food Turkey

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