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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Be a better cook Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

To make this recipe, you’ll also need a batch of flatbread dough.

Ingredients

1 batch flatbread dough in 6 balls, at room temperature

1 red onion, finely sliced

30g parsley, finely chopped

2 tbsp sumac

1 lemon, cut into wedges

Fine semolina or plain flour to dust

450g jar roasted red peppers, drained and cut into thin strips

250g greek yogurt, whisked

For the topping

1 onion, roughly chopped

2 medium tomatoes, roughly chopped

1 long red pepper, deseeded and roughly chopped

30g parsley, roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 tbsp tomato purée

2 tbsp shawarma spice mix

250g lamb mince, ideally 20% fat

Specialist kit

Baking stone, or try the double baking tray trick (see ‘before you start’)

Method

Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.

Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.

Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.

Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.

Recipe courtesy of delicious magazine

The post Turkish-style lamb flatbreads appeared first on Fethiye Times.

The origin is somewhat uncertain, it is thought that the dish may have originated in the territories of the Mongol Empire. Some variations may be traced back to the Uyghur people of northwest China. One of the earliest mentions of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a court therapist in service of the Yuan Dynasty.

It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Türkiye, during the 13^th century.  According to author Holly Chase, “Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried mantı, which could be quickly boiled over a campfire”

Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkish mantı. When the Tatars settled into the central Kayseri region of modern-day Türkiye, the area became known for its Kayseri mantısı.

Kayseri mantısı

Kayseri mantısı is tiny and served with yoghurt, melted butter flavoured with Aleppo pepper, dried mint and seasoning, In Kayseri, when a couple is engaged to be married, the mother of the groom visits the bride’s house and during this visit, the bride should prepare mantı for her prospective mother-in-law. The smaller the mantı dumplings are, the more skilful the bride is considered to be in the kitchen. Traditionally the dumplings prepared for the prospective mother-in-law are supposed to be so small that 40 of them can fit into one spoon. 

Mantı may be made from shredded meat of quail, chicken or goose in some regions of Türkiye, while boş mantı (“empty dumpling”) lacks filling entirely.

Turkish cuisine includes also other dumplings similar to mantı, such as hingel and Tatar böreği. These are typically larger than Kayseri mantısı.

How to make Turkish mantı 

Although you can easily find mantı in shops and supermarkets, there’s nothing quite like having a go at making your own. Here’s a recipe from Ozlem’s Turkish Table.

Mantı, Turkish dumplings with ground meat, onion and spices

Serves 4 people

Dough ingredients: 

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling: 

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt: 

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, (biber salcası) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried mint (kuru nane)

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes (chilli flakes, pul biber)

Method

Preheat the oven to 180 C / 350 F

First, make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix into a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Mantı dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave it to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine it with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Pinch the opposite corners to form a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes until the mantı dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven-proof dish, stacking them next to one another. Bake uncovered for 10 minutes until the mantı starts to get light golden. Take them out of the oven and cool them. You can freeze some of the baked mantı in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt into a large pan and bring to a boil. Place the baked dumplings gently into the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the mantı to the pan. Drizzle a little oil over them so that they don’t stick together.

While mantı is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Arrange mantı on a warm serving dish and spoon the garlic yoghurt over them. Drizzle spices-infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Please follow the link below for Ozlem’s recipe for vegetarian mantı.

Vegetarian mantı, Turkish dumplings with sautéed onions, chickpeas and spices

Afiyet Olsun

Source: Wikipedia/Ozlem’s Turkish Table

The post Mantı – traditional tiny Turkish dumplings appeared first on Fethiye Times.

Ingredients:

• 1 onion

• 300 grams diced beef (or lamb)

• 4 roasted eggplants

• A few cloves of garlic (to taste)

• 4 tablespoons yogurt (or more to taste)

• Spices: salt, cumin, red pepper flakes, and black pepper

How to make it:

1. Mince the onion and sauté it in a bit of oil. When the onion starts to turn translucent, add the diced beef (or lamb) and cook them together, stirring continuously. Add the spices and continue stirring until the meat is cooked through.

2. Cut the roasted eggplants into small pieces and add the chopped garlic. Then, add a bit of yogurt to the eggplant mixture and mix well.

3. First, create a “bed” of eggplant on each plate, then top it with the meat mixture. Serve with melted butter or extra red pepper flakes. Enjoy!

Tip:

The meat mixture on top of the eggplant is traditionally quite spicy, but since not everyone can handle the heat, we suggest tasting the meat as you cook it and adjusting the spice level to your liking.

Source: Daily Sabah

The post Alinazik Kebab: A Turkish Classic appeared first on Fethiye Times.

Tahini: A Nutritional Powerhouse

Tahini is a paste made from ground sesame seeds, widely recognised for its high nutritional value. It is rich in healthy fats, protein, calcium, magnesium, and B vitamins, making it a concentrated source of essential nutrients. Sesame seeds, the base of tahini, are known for their dense nutritional profile, which becomes even more potent when processed into this paste.

In winter, tahini is a common feature in Turkish households due to its ability to provide energy and sustain body warmth. Its high fat content helps combat the cold, while its versatility allows it to be incorporated into a variety of meals, including spreads, sauces, and desserts.

Molasses: A Source of Sweetness and Nutrition

Molasses, known as pekmez in Turkish, is a natural sweetener produced by boiling fruit juices, typically from grapes, mulberries, or carob. It is rich in iron, calcium, and antioxidants, making it a traditional remedy for conditions such as anaemia and fatigue. Molasses also provides a quick energy boost, which is particularly beneficial during the winter months.

Its robust flavour and syrupy consistency make molasses a popular ingredient in both sweet and savoury recipes, adding depth and richness to dishes.

Tahini and Molasses: A Classic Combination

The pairing of tahini and molasses, known as tahini-pekmez, is a traditional Turkish winter staple. Often served as part of breakfast, these ingredients are typically presented in separate bowls, allowing individuals to mix them to taste before spreading the mixture on bread. The combination offers a balance of the nutty, slightly bitter flavour of tahini with the sweet, rich taste of molasses.

Beyond its flavour, tahini-pekmez is a concentrated source of energy, healthy fats, and essential minerals, making it ideal for the colder months when the body requires additional sustenance.

Culinary Uses of Tahini and Molasses

While tahini-pekmez is a popular breakfast item, tahini and molasses are versatile ingredients that can be used in various recipes:

Tahini-Molasses Cake: A nutrient-rich dessert combining the two ingredients for a moist and flavourful cake.

Molasses-Glazed Vegetables: Root vegetables roasted with a light molasses glaze to enhance their natural sweetness.

Tahini Soup: A creamy, warming soup made with tahini, garlic, lemon juice, and spices, often served with bread.

Molasses Energy Balls: Bite-sized snacks made with molasses, nuts, oats, and dried fruit for a quick energy boost.

Tahini Salad Dressing: A creamy dressing made from tahini, lemon juice, garlic, and olive oil, ideal for winter salads.

Cultural Significance

Tahini and molasses are more than ingredients in Türkiye; they are deeply rooted in the country’s culinary culture. Their use in traditional dishes reflects a heritage that values both nutrition and flavour. The act of preparing and eating tahini-pekmez often evokes memories of family meals and childhood winters.

In recent years, these ingredients have also gained prominence in contemporary Turkish cuisine, with chefs and home cooks incorporating them into innovative dishes. This trend highlights the adaptability of Turkish culinary traditions, which continue to evolve while maintaining a strong connection to the past.

Tahini and molasses play a vital role in Türkiye’s winter cuisine, providing both sustenance and comfort. Their nutritional benefits, versatility, and cultural significance ensure their continued prominence in Turkish households. Whether enjoyed in traditional preparations or modern interpretations, these ingredients exemplify the balance of practicality and flavour that defines Turkish cooking.

Source: Daily Sabah

The post Tahini and Molasses: essential ingredients for Türkiye’s winter cuisine appeared first on Fethiye Times.

Make your own with this recipe from Ozlem’s Turkish Table

Serves 6

Ingredients

225g/8oz shredded kadayif – künefe pastry strands, thawed if frozen

145g/5oz melted unsalted butter

300g/12oz fresh mozzarella, sliced (or Antakya’s white cheese for künefe, künefelik peynir or dil peyniri in Türkiye if you can get it)

45ml/3 tablespoons kaymak or clotted cream – optional

For the syrup:

225g/8oz granulated sugar 

120ml/4fl oz water

Juice of ½ small lemon 

30ml/2 tablespoons crushed pistachios for garnish (optional)

Method

Preheat oven to 350°F/180°C/Gas Mark 4

First, make the syrup. Place the sugar and water in a pan and simmer over low to medium heat until the sugar is dissolved. Stir in the lemon juice and simmer for about 15 minutes, until the syrup coats the back of the spoon. Then remove from the heat and leave the syrup to cool. It is essential that the syrup needs to be cool when poured over the cheese-filled pastry strands.

Using some of the melted butter, grease a large baking tray.

Soak the pastry strands well in the melted butter. Use more butter if necessary, as it is important that the pastry is well soaked in order to prevent it from burning during baking. 

Divide the pastry strands into two. Spread half of the strands in the base of the baking pan, and press it down with your fingers.

Spread or crumble the slices of fresh mozzarella cheese and the clotted cream or kaymak (if used) over the top of the pastry. Then cover with the remainder of the pastry, pressing down firmly.

Bake the pastry in the preheated oven for 35-40 minutes or until the strands are a deep golden colour.

Cut the hot, baked pastry strands into portions and pour the prepared cool syrup over them. 

Serve immediately while still hot and the cheese is gooey. Serve künefe with kaymak or maraş dondurma and a sprinkling of ground pistachio nuts over the top if you like.

Afiyet Olsun

The post Künefe: the ultimate Turkish dessert experience appeared first on Fethiye Times.

Whether you’re celebrating Christmas in Türkiye or looking to add something different to your holiday table, here are some delicious ideas for a festive meal with a Turkish twist.

Turkish Meze: the perfect start

In Türkiye, meze is an essential part of any celebration, and Christmas is no exception. A spread of small, flavorful dishes provides the perfect beginning to a festive meal. Chestnut hummus (chickpea dip), Ezme (spicy tomato and pepper dip), and Baba Ghanoush (smoked eggplant dip) offer fresh and tangy flavours that complement the richness of a holiday feast. Pair them with warm, soft pide or crispy lahmacun (Turkish pizza) to kick off your celebration in style.

Main Course: turkey with a twist

While turkey is a staple in many Christmas dinners around the world, Türkiye’s own version often comes with a delicious twist. For a truly Turkish holiday main course, try Fırın Tavuk (roast chicken or turkey) flavoured with a rich mixture of olive oil, garlic, lemon, and aromatic herbs. Add a touch of sumac or paprika for a smoky depth of flavour, and slow-roast the meat until golden and tender.

Another popular dish is Kuzu tandır (slow-cooked lamb), where the lamb is marinated in a mix of olive oil, garlic, and spices, and then slow-cooked until the meat is fall-apart tender. This dish offers a luxurious alternative to the usual holiday roast and carries the unmistakable taste of Turkish cuisine.

Side Dishes: a Festive feast of flavours

When it comes to side dishes, Turkish cuisine offers plenty of options to complement your Christmas meal. Pilav (rice pilaf), often prepared with orzo, pine nuts, and currants, makes a wonderful addition to any holiday table. For a more rustic side, try Bulgur Pilavı, a hearty dish made from cracked wheat, sautéed onions, and peppers.

For vegetable lovers, Kısır, a refreshing bulgur salad with tomatoes, cucumbers, and herbs like parsley and mint, offers a light and tangy contrast to the heavier main dishes. Another popular side dish is Yaprak Sarma – grape leaves stuffed with a filling of rice, pine nuts, and spices, all wrapped tightly and steamed to perfection.

Sweet Endings: Turkish desserts for Christmas

No Christmas feast would be complete without dessert, and Türkiye is home to a wealth of sweet treats perfect for the occasion. One of the most iconic Turkish desserts is Baklava – a delicate pastry made of thin layers of dough, filled with chopped nuts and sweetened with honey or syrup. Serve it alongside a rich, velvety cup of Turkish coffee for a truly festive touch.

Another popular Turkish holiday dessert is Künefe, a warm, cheesy pastry soaked in syrup and often topped with pistachios. It’s rich, indulgent, and guaranteed to impress guests at your Christmas table. For a lighter finish, Lokum (Turkish delight) in a variety of flavors like rose, lemon, and pomegranate can be a sweet treat to offer alongside tea or coffee.

Festive Turkish drinks

To wash down the feast, try a traditional Ayran, a refreshing yogurt-based drink that pairs perfectly with rich, savory dishes. Alternatively, serve up a festive Şarap (Turkish wine), which has been gaining international acclaim for its rich flavours, especially the wines from the Central Anatolia region. If you prefer something non-alcoholic, a warm salep (a sweet, creamy drink made from orchid roots) offers a deliciously warming treat on a cold winter’s night.

Adding a Turkish twist to your Christmas dinner brings bold flavours, unique ingredients, and a sense of tradition to the table. Whether you’re in Türkiye or hosting a holiday feast abroad, these dishes will make your celebration unforgettable, combining the best of both Christmas and Turkish culinary culture. So, gather around the table, enjoy the festive spirit, and indulge in the rich, delicious flavors of a holiday meal with a Turkish twist.

Afiyet Olsun

The post Christmas Food with a Turkish Twist: A Fusion of Tradition and Flavour appeared first on Fethiye Times.

Ingredients  

1.5 cups Cooked Chestnuts

½ tsp Cumin Powder

2 tbsp Tahini

2 medium Garlic Cloves

⅛ cup Olive Oil extra virgin

2-3 tbsp Lemon Juice

¼ cup Water or as needed

Salt to taste

Instructions 

Combine cooked chestnuts, garlic, cumin powder, tahini, salt and olive oil in a blender or food processer.

Blend everything well.

Add ¼ cup of water and blend it again until smooth and creamy. Add more water if needed.

Transfer it to a serving bowl and drizzle olive oil on top.

Garnish with paprika and cilantro or parsley.

Serve with pita bread, veggies or crackers.

Tips:

Make sure to grind until it is smooth and creamy.

Do not skip tahini, it gives a flavor and texture to the dish.

Do not skip drizzling some olive oil and paprika on top of the hummus.

Recipe courtesy of Blend With Spices

The post Chestnut Hummus appeared first on Fethiye Times.

Lahmacun: Often referred to as Turkish pizza, lahmacun consists of a thin, crispy flatbread topped with a fragrant mixture of ground lamb, herbs, and spices. This savoury delight is typically rolled up with fresh vegetables and a squeeze of lemon for added zest.

Pide: Similar to lahmacun, pide is a boat-shaped flatbread topped with a variety of ingredients such as cheese, minced meat, or vegetables. Each region in Türkiye has its unique take on this dish, making it a delightful exploration of flavours.

Döner Kebab: A staple of Turkish fast food, döner kebab features marinated meat, typically lamb, beef, or chicken, cooked on a vertical rotisserie. Served in a sandwich or on a plate with rice and salad, this dish offers a satisfying and flavorful experience.

Adana Kebab: Named after the city of Adana, this spicy kebab is made from minced meat mixed with chili and spices, then grilled on skewers. Served with rice and fresh salad, it’s a must-try for those seeking bold flavors.

Menemen: This traditional Turkish breakfast dish is a hearty omelette made with tomatoes, green peppers, and eggs, often seasoned with spices. Served hot, it’s a comforting way to start the day, typically enjoyed with fresh bread.

Turkish Breakfast (Kahvaltı)

No culinary exploration of Türkiye is complete without indulging in the famous Turkish breakfast, known as kahvaltı.

This hearty meal is a feast for the senses, featuring a diverse spread that typically includes:

• Freshly baked bread and pastries

• A selection of cheeses

• Olives and pickles

• Sliced tomatoes and cucumbers

• Honey and jam

• Boiled eggs or menemen

Kahvaltı not only provides a delicious introduction to the day but also highlights the importance of communal dining in Turkish culture. It’s a perfect way to connect with friends and family over a leisurely meal, making it an essential part of the Turkish experience.

Accompanying Beverages

Every Turkish meal is complemented by a hot glass of çay (tea), a cultural staple in Türkiye. This aromatic beverage is typically served in small tulip-shaped glasses, and enjoying it is an integral part of daily life. Additionally, don’t miss the opportunity to try Turkish coffee, known for its strong flavor and rich aroma. Prepared in a special pot called a cezve, this coffee is often served with a piece of Turkish delight, creating a unique and unparalleled experience.

Türkiye’s culinary landscape is a treasure trove of flavours waiting to be explored. By embracing local delicacies and traditional meals, travellers can fully appreciate the cultural richness that defines this remarkable country. So, step away from the fast-food chains and embark on a culinary adventure that celebrates the heart and soul of Turkish cuisine.

The post Discovering the flavourful cuisine of Türkiye appeared first on Fethiye Times.

Whether fried, roasted, baked, or used in soups, there’s no shortage of ways to enjoy this nutritious and delicious treat, making it a rewarding ingredient for both seasoned mushroom lovers and those trying Çıntar for the first time. Widely available at local markets and dining tables, Çıntar not only enhances meals but also plays a significant role in Fethiye’s local economy, bringing the taste of autumn to many homes.

Çıntar mushrooms grow naturally in the mountainous regions around Fethiye, and their arrival each autumn is eagerly awaited. Local people have long shared this wild mushroom with neighbours and guests, reflecting the deep cultural connections tied to this seasonal delight. Whether roasted, fried, or baked, Çıntar is easy to prepare and can be incorporated into a variety of dishes. Here are some popular cooking methods that showcase the versatility of this mushroom.

Cooking Çıntar Mushrooms?

Cooking Çıntar is straightforward and enjoyable, but the cleaning process is critical. Because these mushrooms are often collected from the wild, they are likely to be covered in soil. Make sure to wash them thoroughly, being careful not to break or damage them during cleaning.

There are countless ways to prepare Çıntar mushrooms, and here are some of the most popular methods:

One of the simplest ways to cook Çıntar is to roast or sauté them. Chop the mushrooms into large chunks and sauté them with finely chopped onions in olive oil. Cook until the mushrooms release their water and absorb it back, giving them a rich, intense flavour. This method produces a delicious roasted mushroom dish that can be enjoyed as a side or a main course.

Fried Mushrooms

For a crispy and indulgent option, fry the mushrooms. Coat the whole mushrooms lightly in flour and fry them in hot oil. Keeping the mushrooms intact helps them retain their appealing shape and texture. The result is a golden-brown, crispy snack or side dish that pairs well with a light dipping sauce or salad.

Baked Mushrooms

If you prefer a healthier alternative to frying, baking is an excellent choice. Grease the mushrooms with olive oil, season them with salt and pepper, and place them in a baking dish with the caps facing down and roots up. Bake at 200°C for 30-40 minutes until the mushrooms are tender and slightly golden. This method retains the earthy flavour of Çıntar while providing a healthier cooking option.

Çıntar Pasta Sauce

For those who love a creamy, rich pasta sauce, try incorporating Çıntar into your next dish. Add the sautéed mushrooms to a tomato or cream-based pasta sauce and mix in lingonberries for a unique, tangy twist. The mushrooms add depth of flavour, turning an ordinary pasta dish into something truly special.

Çıntar Soup

Finally, Çıntar can also be used to create a warming, hearty mushroom soup. Its rich, earthy flavour works beautifully in broths and creams, making it an excellent base for a comforting autumn meal.

For a simple and classic Çıntar dish, here’s a practical recipe you can try at home:

Simple Sautéed Çıntar

Ingredients:

• 500g Çıntar mushrooms

• 2 tablespoons olive oil

• 1 onion (finely chopped)

• 2 cloves of garlic (crushed)

• Salt and pepper (to taste)

• Fresh parsley (for garnish)

Method:

1. Gently clean the mushrooms, ensuring any soil is removed. Chop them into chunks or leave them whole if preferred.

2. Heat the olive oil in a large pan over medium heat and add the finely chopped onion. Sauté until the onion turns soft and translucent.

3. Add the crushed garlic and cook for another minute until fragrant.

4. Stir in the mushrooms and cook them until they release their water. Continue cooking until the liquid has evaporated and the mushrooms are tender.

5. Season with salt and pepper to taste.

6. Garnish with freshly chopped parsley before serving.

This simple sautéed Çıntar dish can be served as a side or enjoyed on its own with some fresh bread or a light salad.

Afiyet Olsun

The post Cooking with Çıntar: Fethiye’s autumn delicacy appeared first on Fethiye Times.