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🍴 Bodrum’s Iconic Flavors!
🫒 Olive Oil-Scented Street Stories!
🍊 What to Eat in Bodrum!
🌅 When you think of Bodrum, don’t just imagine turquoise bays! With a 500-year-old culinary culture; the scent of octopus rising from fishing boats and the aroma of artichokes from olive groves carry the soul of these lands.
Here are the irresistible Bodrum classics.
Here are the irresistible Bodrum classics.
📍 F l a v o r
Çökertme Kebabı (Bodrum Kebabı)
Ingredients for the Recipe:
For the Meat:
300 g steak (about 3 pieces)
4 tablespoons vegetable oil
Salt
Red chili flakes
Thyme
For the Meat Marinade:
1 medium onion
2 cloves garlic
2 tablespoons olive oil
3 tablespoons vinegar
For the Matchstick Potatoes:
2 medium potatoes
Vegetable oil for frying
For the Tomato Sauce:
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup grated tomatoes
Salt
For Serving:
Garlic yogurt
3-4 green chili peppers
Preparation:
Slice the steak as thinly as possible into julienne strips.
Roughly chop the onion and garlic, place them in a deep bowl. Add the olive oil and vinegar, then add the meat. Mix well, cover with cling film, and set aside to marinate.
Heat the olive oil in a small pan. Add the tomato paste and sauté until fragrant. Add the grated tomatoes and cook while stirring until the liquid evaporates. Add salt, mix, and remove from heat.
Cut the potatoes into matchstick-thin strips. Fry them in plenty of hot oil until golden and crispy.
Heat the oil for the meat in a large pan. Add the marinated meat and start sautéing. When the meat starts to shrink, add the spices and cook for 2 more minutes.
On a serving plate, first place the fried potatoes and pour garlic yogurt over them.
Finally, add the tomato sauce and sautéed meat on top and serve.
Enjoy your meal! :)
📍 F l a v o r
Bodrum Mantısı
Ingredients
For the dough:
2 eggs
1 kg flour
Salt
Water
For the filling:
500 g medium-fat ground beef
2 medium onions
A handful of parsley
1 teaspoon black pepper
1 teaspoon red chili flakes
Salt
For the topping:
2 cups yogurt
3 cloves garlic
2 tablespoons butter
1 teaspoon red pepper powder
1 teaspoon dried mint
For frying:
1 cup vegetable oil
How to Make Bodrum Manti Recipe?
Add the flour to a mixing bowl and create a well in the center. Crack the eggs into the well.
Then add salt and enough water to knead a firm dough.
Let the dough rest for about 10 minutes.To prepare the filling, finely chop the onions and add them to the ground beef.
Add spices, salt, and a handful of chopped parsley to the mixture.Divide the rested dough into portions large enough to roll out.
On a floured surface, roll the dough thinly.
Cut into small squares and place a spoonful of the meat filling in the center of each square.
Fold the edges over each other to form a pouch shape.
Continue this process until all dough and filling are used.Heat 1 cup of vegetable oil in a pot.
Fry the manti in the hot oil until they turn pink and crispy, then remove and place them in a bowl.Spread the fried manti on serving plates, top with garlic yogurt and sprinkle with red chili flakes.
Enjoy your meal! 😋
📍 F l a v o r
Enginar Dolması
Stuffed Artichokes
Ingredients for the Recipe:
4 large artichokes
4 small tea glasses of rice
3 lemons
1 tablespoon flour
1 bunch of dill
1 bunch of parsley
5 fresh green onions
1 teaspoon salt
1/2 teaspoon black pepper (optional)
Plenty of olive oil
First, to prevent the artichokes from browning, prepare some water by squeezing the juice of two lemons into a large bowl, add water, then add the flour and stir well.
Cut off the stems of the artichokes one by one. To prevent browning, do this quickly. Then, remove a few of the outer leaves; if there are any bad leaves, clean them out. Using a sharp knife, cut about one finger’s width off the top of each artichoke to make it easier to hollow out the inside.
Try to open the inside with your thumbs carefully—be cautious because fresh artichokes can split in half, and then you won’t be able to stuff them. After carefully hollowing, if there is a fuzzy part at the bottom inside, scoop it out gently with a teaspoon. Pictures would help here, but my artichokes were very fresh and had no fuzz.
Rinse the artichokes underwater, washing between the outer leaves and inside, then place them in the lemon water. Work quickly to avoid browning.
Clean the long stems: if the stems are thick but fresh, don’t throw them away—they’re edible. To check if the stem is fresh, cut as far as you can with a knife. If it’s hard to cut, leave it there—it’s tough and shouldn’t be used. Peel the green parts of the stems like peeling a banana with a knife and put the white parts in the lemon water. Pictures would be helpful here too.
After preparing all the artichokes this way, prepare the filling.
Clean and wash the herbs, then chop them finely. You can measure the rice with a tea glass, or like me, use a handful per artichoke. Wash the rice thoroughly and drain it well. Mix the herbs, salt, pepper if you like, and a generous amount of olive oil (I used one glass because the oil gives the flavor).
Drain the artichokes well and carefully fill their insides with the rice mixture. We also put some rice between the leaves, so when eating, you get both the filling and the outer leaf by scraping it.
If you have clean outer leaves, line the bottom of the pot with them, then place the stuffed artichokes on top. Put the stems in between the artichokes for support.
Prepare hot water and add enough so that it reaches about one finger’s length below the artichokes. Squeeze the juice of one lemon evenly over the artichokes.
Bring to a boil, then cover and simmer on medium heat for about 25 minutes. Check the rice with a fork; if it’s still hard, cook for another 5 minutes.
Turn off the heat and let it rest for half an hour. In summer, it’s best to let it cool naturally, then serve cold, but since the weather is cold now, you can eat it warm. Serve whenever you like.
Enjoy your meal! :)
📍 F l a v o r
Bodrum Otlu Börek
For the Dough:
1 kg sifted flour
Salt
Warm water as needed
For the Filling:
1 bunch finely chopped chard leaves
200 g chopped spinach leaves
2 bunches chopped green onion leaves
1 bunch chopped lamb’s quarters (ebegömeci)
1 bunch chopped purslane (kuzu kulağı)
Green leaves of 2-3 leeks
1 large bowl of lor cheese
1 cup olive oil
Salt, black pepper, red pepper flakes
For the Sauce:
2 cups milk
3-4 eggs
1 cup olive oil
For the Topping:
1 egg
2 tablespoons watery yogurt
1 small cup olive oil
Here’s the recipe translation for your Otlu Börek preparation:
Preparation:
Wash and dry all the herbs thoroughly, then chop them very finely. Add the lor cheese, olive oil, and spices to the herbs and mix well.
Meanwhile, knead the dough well and let it rest on the side. Divide the rested dough into portions and roll each portion out very thinly.
Grease a large baking tray, then lay down the sheets of dough, spreading the sauce ingredients between each layer. When you reach half of the dough portions, spread the herb filling over the dough layers.
Continue layering the remaining rolled-out dough sheets, again spreading the sauce between layers.
On the top layer, whisk together the egg, yogurt, and oil, then brush this mixture over the surface.
Bake in a preheated oven at 180°C until golden brown. Serve hot.
Enjoy your meal! :)
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