Embedded Files
At Ekolia Bodrum, we live surrounded by nature and the seasonal produce grown on our farm. For this reason, we see the local flavours of Bodrum as a natural part of the way of life at Ekolia. We have brought together some of the dishes and flavours that are closely associated with the region and that you can try during your stay in Bodrum.
At Ekolia Bodrum, we live surrounded by nature and the seasonal produce grown on our farm. For this reason, we see the local flavours of Bodrum as a natural part of the way of life at Ekolia. We have brought together some of the dishes and flavours that are closely associated with the region and that you can try during your stay in Bodrum.
Here are some of Bodrum's much-loved local classics:
Here are some of Bodrum's much-loved local classics:
🍴 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
Stuffed Artichokes RecIpe
Stuffed Artichokes RecIpe
PreparIng the ArtIchokes
PreparIng the ArtIchokes
First, prepare a large bowl of water to prevent the artichokes from turning brown. Add the juice of two lemons and a little flour, then mix well.
Cut off the stems of the artichokes. Remove a few of the outer leaves and any damaged parts. Using a sharp knife, cut off approximately one finger's width from the top. This will make it easier to open the artichoke.
Carefully open the centre of the artichoke with your thumbs. If the artichoke is very fresh, it may split in two, so do this gently and slowly. If there are any fine hairs inside, remove them with a teaspoon. Then rinse the artichoke thoroughly under running water, making sure to clean between the outer leaves and inside the centre. Place it in the lemon water.
ArtIchoke Stems
ArtIchoke Stems
If the artichoke stems are fresh, do not throw them away — they are edible too. Cut the stem where it can be easily sliced with a knife, stopping when it becomes too hard.
Peel away the green outer layer of the stem with a knife, revealing the white inner part. Place the cleaned stems in the lemon water.
PreparIng the FIllIng
PreparIng the FIllIng
Clean and wash the fresh herbs, then chop them finely.
You can adjust the amount of rice according to the number of artichokes. I use one handful of rice for each artichoke. Wash the rice thoroughly and drain well.
Mix the rice with the chopped herbs, salt, black pepper if desired, and a generous amount of olive oil.
Remove the artichokes from the lemon water and drain well. Gently open the centres and fill them with the prepared mixture. If you like, you can also place a few grains of rice between the outer leaves. This way, when eating the artichoke, you can pull off the leaves and enjoy them together with the filling.
CookIng
CookIng
Cover the bottom of a pot with a few cleaned artichoke leaves. Place the stuffed artichokes on top and arrange the prepared stems between them.
Add enough hot water to reach approximately one finger below the artichokes. Squeeze the juice of one lemon over the artichokes.
Once the water begins to boil, cover the pot and cook over medium heat for approximately 25 minutes. Check whether the rice is cooked. If it is still firm, cook for approximately 5 more minutes.
Turn off the heat and let the artichokes rest for at least 30 minutes.
Stuffed artichokes are especially delicious when completely chilled. During the summer, I recommend chilling them well before serving. In colder weather, they can also be served warm.
Enjoy! 😊
📍 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! :)
Page updated
Google Sites
Report abuse