Serves 4

Ingredients

500g fillets firm white fish, such as haddock or cod, skin removed

60g stale white bread, torn into large chunks

1  small red onion, finely chopped

½ x 25g pack flat leaf parsley, leaves finely chopped

½ x 25g pack dill, leaves chopped

1  small unwaxed lemon, zest and 2 tbsp juice

½ tsp ground cinnamon

1 Free Range Medium Egg, beaten

1 tbsp Essential Olive Oil

6 tbsp plain flour, seasoned

6 tbsp olive oil or groundnut oil, for frying

For the yogurt

1  preserved lemon, plus 1 tbsp pickling juice from the jar

1  clove garlic, finely grated to a purée

100g strained Suzme or Greek yogurt

Method

Fill a sauté pan with boiling water halfway up the sides. Bring to a simmer and add salt. Slide the fish into the water and cook gently for 10 minutes, then lift out using a slotted spoon. Put into a bowl and leave to cool. Flake the fish flesh. 

Soak the bread for 2 minutes in enough warm water to just cover, then drain and squeeze out excess moisture. Crumble, then add to the fish with the onion, herbs, lemon zest and juice and cinnamon. Season. Mix everything together with your hands, then add the egg and olive oil. Mix again and taste for seasoning. 

Set out a large flat bowl – a pasta bowl is good – and put the seasoned flour in. Using wet hands, form the fish mixture into 12 small patties, setting them on a tray. 

Spread some double thickness kitchen paper on the counter or a large plate – this is where you will put your cooked patties. Coat the patties with the flour, turning each over, and put them on a plate. Heat 1-2 tbsp olive or groundnut oil in a nonstick frying pan, then cook the patties in batches over a medium-high heat for about 2 minutes 30 seconds on each side, adding more oil as needed. They should be golden brown on the outside and piping hot and soft inside. As each batch is ready, put them onto the kitchen paper. 

Finely chop the preserved lemon, removing any seeds. Stir the flesh, pickling juice and garlic into the yogurt. Serve the patties with the lemon-garlic yogurt and a salad of finely sliced red onions tossed with sumac, parsley, lemon juice, seasoning and extra virgin olive oil, and a bowl of pickled chillies too, if liked.

Recipe courtesy of Waitrose & Partners

The post Turkish fish cakes with preserved lemon yogurt appeared first on Fethiye Times.

This spinach börek recipe is made with simple, everyday ingredients you can easily find at your local grocery store. Recipe by Aysegul Sanford of Foolproof Living.

Ingredients 

FOR THE SPINACH AND FETA FILLING:

1 tablespoon olive oil, or any vegetable oil such as avocado oil

1 medium-size onion, peeled and chopped

16 oz. baby spinach leaves , washed and dried

1/4 teaspoon kosher salt* 

1/4 teaspoon black pepper

8 oz. crumbled feta cheese

FOR THE MILK YOGURT MIXTURE:

3 tablespoon olive oil, or any vegetable oil such as avocado oil

½ cup whole milk

1 large egg

2 tablespoons plain whole-milk yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE LAYERS:

1 package of Phyllo Dough*, thawed overnight in the fridge

2 egg yolks

2 tablespoons sesame seeds

½ teaspoon Nigella seeds, optional

Instructions 

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.

Preheat the oven to 350 degrees F.

Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.

To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.

Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.

Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.

Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.

Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.

If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.

Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).

Mix egg yolks in a bowl.

Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.

Bake in the oven for 30-35 minutes or until it turns golden brown.

Let it cool for a few minutes, slice, and serve while it is still warm.

Notes:

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.

If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.

Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 

Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Images by Aysegul Sanford

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Surrounded by the sea on three sides, Turkey has been blessed with an abundance of fish. Although fish is not considered a main source of food for Turks, the people living near the seas, especially those in the Black Sea region, are very creative in their kitchens when it comes to the sea dweller.

Turkey’s national fish

Hamsi, or Anatolian anchovies, could be considered Turkey’s national fish. Abundant in the Black Sea, especially during the winter, it is more than a simple sea creature for the people of the Black Sea region. Locals have become very attached to all things hamsi related and, as a result, the fish has become a significant part of life in the region. Poems and songs have been written about hamsi. Bards from the north even travelled around Anatolia singing songs about the glorious fish. In fact, an entire cuisine has been devoted to hamsi in northern Turkey, and the locals use it in almost every dish.

This silver, delicious beauty in all of its 12 to 15-centimetre glory is the tiny king of Turkish dinner tables. During the winter months, when the Black Sea is crawling with hamsi, this shiny little fish is quite a bargain.

There is a saying among native Black Sea people, “Foreigners eat hamsi without bones, but the people of the Black Sea eat it whole.” Indeed, most people eat hamsi without removing its bones, pan-fried whole.

Fried hamsi

Frying is the easiest way to prepare hamsi. Wash the hamsi and cover them with either regular flour or cornflour. Place them in a large well-oiled pan and fry for a couple of minutes on each side.

Hamsi with rice

Turks have always respected their past, and this is also the case when it comes to hamsi. This incredible fish was once the king of the Ottoman imperial kitchen, as well. Sultans preferred to eat it with a special kind of “pilav,” a dish made with rice. Although it is not as easy as the fried hamsi, Turks still cherish this tradition in their homes.

The Laz, an ethnic minority in the northeast of Turkey, live in the verdant Kaçkar Mountains that seem to crash right down into the Black Sea. 

This recipe comes straight out of the Laz heartland

Hamsili pilav

Ingredients:

1 kg of fresh, whole anchovies
1.5 cups of white rice
1 large onion, finely chopped
1/3 cup currants
¼ cup pine nuts
2 tablespoons vegetable oil
½ cup chopped dill
Salt
Black pepper

Preparation:

Sautée the pine nuts in the vegetable oil on medium heat, add the finely chopped onions and keep cooking until the onions turn golden but still soft. Add the rice and continue cooking for a few minutes. Add the currants, dill, black pepper and salt. Mix well and add enough water to cover the mixture. Cook over low heat until the water has cooked off. The mixture is ready when the rice is still a bit “underdone” or “yarım pişmiş” (“half-cooked”),

Debone the anchovies and remove their guts, patting them flat to create mini filets (or, better yet, ask your fish seller to do the deboning for you). Cover the bottom and sides of a well-oiled oven tray or casserole dish with the anchovies. Spread half of the pilaf over the anchovies. Add another layer of anchovies on top of the stuffing and then spread the remaining pilaf on top of the fish, as if layering a cake. Finally, add one more layer of anchovies. Add enough water to cover the top layer of anchovies. Drizzle a little vegetable oil on the surface and bake at 200 degrees Celsius until the water has been completely absorbed by the rice or about 30 minutes.

To serve, use a sharp knife to score the pilaf’s top into square portions and then use a spatula to take the squares out of the tray.

Pickled hamsi

The people of the Black Sea have taken their love for the fish one step further by creating hamsi pickles.

Hamsi pickles (turşu) are quite easy to make and similar to any other pickles. After a thorough cleaning, the hamsi is put into glass jars or plastic cans and vinegar and oil are added. You can also put bay leaves and lemon in the jar. The pickles must be stored away from direct sunlight or in the fridge. Hamsi pickles can be stored unopened for more than a year.

Afiyet Olsun

You can find more hamsi recipes here

Sources: Daily Sabah/ Miraç Geyik//Istanbul Eats

This article was first published on 9 February 2020 and updated on 10 September 2025.

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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!

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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!

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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.

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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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