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What To Eat In Izmir

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Izmir is a city located on the western coast of Turkey, and the habit of eating with olive oil is also common. Izmir is an important region in terms of olive oil production and olive oil dishes are diverse. Some of the most popular olive oil dishes in Izmir are:

Dolma: Dolma is one of the olive oil dishes that are famous in Izmir. Decoction. Dolma is the name of the dish made with the leaf wrapping technique. One of the most famous among the dolmas made in Izmir is “Izmir dolmas”Dec. Izmir stuffed meat is prepared with ingredients such as eggplant, pepper, onion, tomato, rice and olive oil is used as a sauce.
Imam Bayıldı Decked: Among the olive oil dishes that are famous in Izmir, imam bayıldıldı is included. Imam fainted is prepared with ingredients such as eggplant and onion, and olive oil is used as a sauce.
Artichokes with olive oil: Artichokes are among the dishes with olive oil that are famous in Izmir Dec. Artichokes with olive oil are prepared with ingredients such as artichokes, tomatoes, onions, red peppers and olive oil is used as a sauce.
Okra with Olive oil: Okra is among the dishes with olive oil that are famous in Izmir Dec. Okra with olive oil is prepared with ingredients such as okra, tomatoes, onions, red peppers and olive oil is used as a sauce.

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Izmir is a city located on the western coast of Turkey, and the habit of eating meat is also common. The habit of eating meat in Izmir is diverse due to the historical and cultural richness of the city. Some of the most popular types of meat in Izmir are lamb, beef and chicken meat.

Lamb meat is one of the most widely used types of meat in Izmir. Lamb meat is known as the famous “Izmir meatball” dish, especially in Izmir. To make this dish, lamb meat is kneaded with ingredients such as salt, pepper, onion, parsley and paprika and then baked in the oven.

Beef is also widely used in Izmir. Beef is especially known as “Izmir kebab” dish in Izmir. For the construction of this dish, beef is marinated with ingredients such as salt, pepper, onion, parsley and paprika and then served with sauce.

Chicken meat is also widely used in Izmir. Chicken meat is known as the famous “chicken skewer” dish, especially in Izmir. For the construction of this dish, chicken meat is marinated with ingredients such as salt, pepper, onion, parsley and paprika and then served as skewers.

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Izmir is a city located on the western coast of Turkey and is rich in seafood. The habit of eating fish is common in Izmir and the city is home to various seafood restaurants. Sea bass, sea bream, kidney beans and sardines are some of the most popular fish species in Izmir, where you can reach pumpkin flower stuffing, squid, shrimp and many types of fish from special appetizers prepared with Aegean herbs, where you can enjoy seafood from the depths and evening.

Sea bass is one of the most popular fish species in Izmir and is used in various dishes.

Bream is one of the most commonly made fish species in Izmir. Sea bream is known as the famous “steamed sea bream” dish, especially in Izmir. To make this dish, sea bream fillet is marinated with ingredients such as salt, pepper and onion, and then steamed.

Kidney beans and sardines are some of the most commonly made seafood products in Izmir. Sardines are known as the famous “sardine pan” dish, especially in Izmir. For the construction of this dish, sardine fillets are fried in a pan with ingredients such as salt, pepper and onion. Kidney beans, on the other hand, are known as the famous “stuffed kidney beans” dish, especially in Izmir. To make this dish, the inside of the kidney beans is filled with rice and vegetables and marinated with ingredients such as salt, pepper and onion.

 

kumru

Product Description and Distinctive Features: Izmir Kumru is a product prepared by placing Izmir Tulum Cheese, tomatoes, peppers inside Izmir Kumru Bread and served cold or cooked on charcoal sausage, salami and cheddar cheese and served hot by placing tomatoes. Izmir Dove Bread can be made with or without chickpea yeast. Sandwich bread, which is called dove bread because it resembles the body of a bird in shape with its structure, the middle part of which is wider and thins towards the end parts, is the element that gives the Izmir Dove its most important feature.

Pigeon, which has been produced in Izmir for about 150 years and consumed almost every day by the people of Izmir, was initially consumed cold, but after the 1940s, sausage, salami and cheese were put between them like sandwiches and also started to be consumed hot. Dec. The shape of the Izmir Kumru bagel, which is a completely Izmir-specific taste created by the baker’s artisans as a new product based on the harmony of the bagel known as “crisp” in Izmir province, is different from the usual round and hole-in-the-middle bagel shape and has the appearance of a dove. In the early periods when it was made, only cheese, tomatoes and green pepper were squeezed into the kumru bread, but today there are more abundant and satisfying varieties of the material with the addition of sausage, salami and melted cheese, also known as “Fountain Kumru” and differentiated by heating in a toaster. Izmir Kumrus is an appetizing taste nowadays mostly eaten by those who can’t make it to lunch in the afternoon or as a snack for afternoon teas, with tulum cheese, tomato and green pepper appearing in it.

The distinctive feature of Izmir Kumru is due to the fact that the Izmir Kumru Bread used in its production has been produced by Izmir baker masters using a manufacturing method that includes many stages with methods that have been going on for many years, and the product has been identified with the city of Izmir with its reputation and recognition from the past.

boyoz

History, Definition and Distinctive Features of the Product: Izmir Boyoz is a type of pastry that has been produced since the Ottoman period in Izmir province, where various cultures have been interacting throughout history, and has survived to the present day. Izmir Boyozu made in houses has a 500-year history. The fact that it is the subject of trade has taken place recently.

Izmir Boyoz is obtained by baking the dough prepared with wheat flour, water and salt after it is given a round belly shape. The product is slightly caramelized in color, which does not have the appearance of uncooked or burnt. Defects such as dispersion and breakage do not occur in the structure of the product. Its shape is round, and each product is produced in similar sizes. Its diameter is 7-9 cm, and its thickness is in the range of 2.5-3.5 cm. There are no burns, foreign taste or smell. It disperses easily in the mouth, it is neither too hard nor too soft in structure.

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