Turkish Food | What I ate in Antalya, Turkey as a Vegan

3rd January 2024

My Love for Turkish Cuisine

It was just a 10-day trip to Antalya and Pamukkale, which were Southern cities in Turkey. So I couldn’t eat every food Turkey could offer. But I did manage to eat as many things as I possibly could get my hands on. I personally really love Turkish cuisine. I love their usage of olive oil and lots of variety of vegetables as many Mediterranean countries do. There are many vegan and vegetarian-friendly options, so I feel like I could go to any restaurant and find something I can eat, as opposed to many places in the world where I need to find vegan or vegetarian restaurants to find something for me.

Turkey is a quite large country with the Black Sea, Aegean, Caucasia, and the Middle East, making it partly Mediterranean. So Turkey does not lack fresh, seasonal ingredients, and a balance of flavors. Since Turkey is a large country with diverse regions, specific dishes may vary. But here are some of the characteristics of Turkish food I found.

Read about my trip to Southern cities in Turkey – Antalya and Pamukkale.

Antalya, Turkey | 7 Things to Do and Tips

Pamukkale, Turkey | Thermal Pools, Hot Springs, and More

History of Turkish Food

Turkish cuisine is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, and Eastern European cuisines. The Ottoman Empire played a significant role in shaping Turkish cuisine, which has in turn influenced neighboring cuisines. Greek, Mediterranean, and Middle Eastern influences are also evident in Turkish cuisine. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.

Characteristics of Turkish Food

As you can see, Turkish cuisine is diverse, reflecting the country’s rich history and cultural influences from the Middle East, Central Asia, and the Mediterranean. Also, I think the fact that some parts of Turkey are in Europe and the other parts in Asia makes it a very interesting place for food to develop.

Here are some key characteristics of Turkish food that I found.

1. Abundance of Produce

Mediterranean cuisine, including Turkish food, places a strong emphasis on fresh fruits and vegetables. These are often used in salads, stews, and side dishes. I went to some of the Farmer’s Markets (which can be called “Bazar” or “Pazari”) to get some groceries in Antalya and it was amazing. It is in December, which is not the best month to grow crops, and yet there were tons and tons of fresh fruits and vegetables at the market. I urge you to visit the farmer’s market in Turkey if you also love fresh produce to cook and eat!

I think “meze,” a Turkish selection of small dishes served as appetizers, is developed in Turkey because of the abundance of produce. It is a great way to sample a variety of flavors and textures. Some popular meze dishes include hummus, baba ghanoush, and stuffed grape leaves.

2. Herbs, Lots of Herbs!

Turkish cuisine emphasizes the use of fresh herbs that are in season. I’ve seen all the herbs that I know on the Turkish breakfast we had at a hotel we stayed in Pamukkale. There are a variety of herbs that smell incredible like arugula, parsley, oregano, coriander, both green and purple basil, dill, fenugreek, and more. I ate these herbs with olives and cherry tomatoes on toast or simit for breakfast in Turkey and they look and taste so wonderful.

3. Prominent Sour Taste Profile

I found several Turkish cuisines to have a sour flavor profile. I’ve learned that there are flavor groups in food and people have their taste profile they prefer! And there could be some national preferences too. For instance, I could say Koreans love sweet and spicy taste profiles while Japanese prefer savory and sweet tastes. In Turkey, I won’t say all foods in Turkey are sour, but I could certainly see many of their dish being sour like yogurt, pickled products, and many uses of lemon and vinegar. I love them.

4. Grills

Grilling, known as “mangal” in Turkey, is more than a cooking method; it’s a vibrant cultural tradition deeply woven into the fabric of Turkish society. Traditionally, there are grilled meats that are marinated with a blend of olive oil, yogurt, and spices, adding not just taste but also tenderness. (Wouldn’t that be wonderful to have plant-based meat marinated in that way? Yum!) But there is also a variety of vegetables like aubergine, peppers, and tomatoes that are grilled to be tender and to have a smokey flavor. There were not only many grilling restaurants, but also street vendors offering some grills.

Turkish Food | What I ate in Antalya, Turkey as Vegan

Salads

1. Shepherd’s Salad – Çoban salatası

Shepherd’s Salad, known as “Çoban Salatası” in Turkish, is a refreshing and vibrant salad that is a popular side dish and is frequently served during meals, especially in the warm months when fresh vegetables are abundant. The salad is characterized by its simple yet flavorful ingredients. I encountered this salad on the menu quite often, and always ordered it whenever I saw it. The key ingredients in Shepherd’s Salad typically include finely diced tomatoes, cucumbers, and bell peppers. Red onions and fresh herbs like parsley or mint are also commonly added. The salad is then dressed with olive oil, lemon juice, and sometimes pomegranate molasses for a hint of sweetness. Sometimes Feta or Turkish white cheese is added, so check it if you don’t want it. It is crunchy, zesty, sweet, and sour.

Soup

1. Turkish lentil bean soup (Mercimek Corbasi)

Turkish Lentil Bean Soup is a beloved and nutritious dish that is a staple in Turkish households for its simplicity. Made primarily from red lentils, this soup is renowned for its comforting texture and rich flavor. The lentils are simmered with onions, carrots, and tomatoes, creating a hearty and wholesome base with a beautiful warm yellow-to-orange color. The addition of aromatic spices such as cumin and red pepper flakes enhances the soup’s taste, offering a perfect balance of warmth and depth. Finished with a squeeze of lemon juice before serving, Mercimek Çorbası is often garnished with fresh parsley and sometimes a drizzle of olive oil, elevating its overall freshness. This was the soup that I also ordered every time I saw it on the menu at a Turkish restaurant. It often comes with soft and fluffy bread, and I just dip it in the creamy savory soup. The last thing I know, there is only an empty bowl.

Turkish bread Simit

A breakfast with a Simit and black tea at a local bakery in Antalya

Bread

1. Simit

Simply put, it’s a “Turkish bagel.” It is a popular circular bread with a unique flavor and texture. Recognized by its sesame seed-coated exterior, Simit has a chewy and slightly crispy crust, while its interior remains soft and airy. This traditional Turkish bread, often found in street markets and bakeries, is a versatile staple just like a bagel. Served as a snack or breakfast item, Simit is sometimes enjoyed with white cheese, olives, or jam. Some bakeries would have two versions of Simit – lightly baked and dark baked. I preferred mine light and soft, while my parents loved the dark baked with dark roasted sesame seeds.

2. Flat bread (Bazlama)

Prepared from basic ingredients like flour, water, yeast, salt, and sometimes a touch of olive oil, Bazlama is traditionally cooked on a griddle or open flame. The result is a soft, pillowy interior with a slightly crispy exterior, offering a delightful contrast in textures. Often enjoyed fresh and warm, Bazlama can accompany various dishes, serve as a wrap for kebabs or vegetables, or be savored on its own. It is so simple and good. Some bread could contain butter or milk, but I was so glad that this staple bread in Turkey was naturally vegan!

3. Lavash

Lavash is also another staple Turkish bread that is vegan. It is a thin, unleavened Turkish flatbread with ancient origins and a staple in the Middle East. Made from basic ingredients like flour, water, and salt, Lavash is rolled out into large, thin sheets and baked until it becomes crisp and golden. I remember eating this a lot with my Turkish and Persian friends in L.A. with all kinds of toppings and dishes.

What i ate in Turkey as vegan_3

Main dish

1. Cig Kofte/ Chee kofta

Cig Kofte is a traditional Turkish food with a unique preparation and bold flavors. Originally made with raw minced meat, it has evolved into a vegetarian version due to health and safety concerns. (That is a yay from me!) The modern Cig Kofte consists of fine bulgur wheat mixed with tomato paste, onion, garlic, spices, and herbs, creating a robust and savory mixture. This seasoned blend is often shaped into small patties or rolls and served with lettuce leaves or flatbread. Cig Kofte has spicy, tangy, and herbaceous notes, providing a flavorful and satisfying snack or appetizer in Turkish cuisine. There were a handful of Cig Kofte specialized take-out restaurants such as Çiğköftem, so I knew I could go there and order many things for myself! Another tip from me is that you can also find falafel, a traditional vegan nuggets, at many of these Cig Kofte restaurants. Yummy in my tummy!

2. Turkish fried vegetables (Shakshuka)

Oh my god, I can eat it all day. There are many kinds of fried vegetables and different kinds of combinations and all of them are heavenly. But to pick one iconic fried vegetable in Turkish cuisine, it is Turkish Shakshuka which consists of potatoes, green peppers, tomatoes, and aubergines fried in olive oil. It is cooked until the tomatoes start to juice out and the vegetables are tender. Since there is plenty of oil used in this dish, this Turkish food can be quite filling and will keep you full for a while.

3. Stuffed Grape Vine Leaves (Yaprak Sarma)

Grape leaves are carefully filled with a flavorful mixture of rice, pine nuts, onions, and various herbs such as dill and mint. Sometimes, minced meat may be added, though vegan versions are also common, so please check if you are not certain. The stuffed leaves are then tightly rolled and cooked until tender. Yaprak Sarma is often served cold as an appetizer or meze (Turkish tapas as I introduced above,) often accompanied by yogurt, a drizzle of olive oil, or lemon slices. I love squeezing some lemon on Yaprak Sarma before eating. It has a great balance of tanginess!

4. Stuffed Peppers (Biber Dolma)

Biber Dolma is a classic Turkish dish that translates to “stuffed peppers.” Bell peppers, often red or green, are hollowed out and filled with a mixture of rice, pine nuts, onions, and herbs such as mint and parsley. Some variations may include minced meat, but vegetarian versions are also widely enjoyed. The stuffed peppers are then simmered in a flavorful tomato-based sauce until the rice is cooked and the flavors meld together.

5. Grilled vegetables

If you don’t see anything you can eat at a Kebab place, ask if you can get some grilled vegetables. The eggplant is so good! I went to this local Kebab/grill restaurant in Antalya, and there was no vegan menu. This kind owner offered to grill only vegetables for me that were not on the menu, and I had the best grilled eggplant in my life! It was smoky, creamy, and melted in my mouth.

6. Turkish White Bean Stew (Kuru Fasulye)

Last but not least, there is this scrumptious white bean stew on my plant-based Turkish food list. Wow, I never imagined how amazing white beans could taste like! In East Asian cuisine, white bean is often used sweetened and used in desserts for its creamy texture and soft flavor. So I haven’t used white beans in a main dish, ever. It was only until I came to Turkey where I was looking for some vegan options at a regular restaurant and I found this and tried it. Some versions of this dish may also include meat, so please do check.

Dessert

Cerez Pazari Turkish Delight Pistachio and Hazelnut with Fantastic Rose & Pomegranate Flavour

There are many different toppings, fillings, and flavors in the world of Turkish Delight! This is one of the gift boxes from Cerez Pazari.

1. Turkish Delight (Lokum)

Did you know that Turkish Delight is naturally vegan? I haven’t known that, either! My parents found this local grocery store where they sold their homemade Turkish delight. It is a chewy sweet that is made from sugar, water, and starch. It is often flavored with rosewater and nuts, but there are countless varieties like pomegranate or taro flavor. We also tried the ones with nut paste or nut butter fillings, and those were my absolute favorites.

Drinks

1. Fresh Pomegranate juice

I don’t usually drink juice. But it’s a different story when I’m in Turkey and they have a press that presses the fresh juice out of pomegranate right in front of you. I love the sweet, tart, slightly sour taste of the pomegranate and I can sip on it the whole day. I also absolutely love the bright neon pink color of the juice and I can almost not believe that it’s a natural color from a piece of fruit. It’s so bright and pigmented that you have to be extra careful not to spill even a drop on your clothes. I spilled a few drops of pomegranate juice on my white shirt and pants and I can’t get rid of them. I have to bleach it when I get back home.

2. Turkish black tea

I love the tradition in Turkey to drink lots of tea. When I went to supermarkets in Turkey, I couldn’t find coffee beans but there were stacks of black tea and so many varieties to choose from. In any bakery or restaurant, it was a tradition to drink black tea like how we drink coffee. I felt like a local when I was having simit with black tea for breakfast 🥯☕

3. Raki

If you are looking for a traditional Turkish liquor, you have Raki. It is a type of hard liquor with 40-50% alcohol made from distilled grape and flavored with anise. It is transparent but becomes milky when mixed with water. My parents love having a drink over dinner, so we had some raki with our dinner.

My Tips to Vegan and Vegetarian Friends

Choosing a restaurant to eat out as a vegan or vegetarian when you are traveling can be stressful. As a vegan who has had this lifestyle for a couple of years and traveled to many countries and regions in the world, I know the struggle. It can be even more difficult if you are traveling with people who have different diets than you. But one of the best advice I can give is to study the traditionally plant-based cuisines in the country or the region and look for restaurants that serve them. I love checking out vegan or vegetarian restaurants in different places, but that can limit your culinary adventures. Tasting the local cuisine, to me, is one of the most exciting parts of traveling. So here you go, you have a handful of plant-based lists of Turkish food for you to try in Turkey. The best part is that you can enjoy it with your friends and family who might not have the same diet. Have fun in Turkey!

If you enjoyed this post, you might be interested in reading about my trip to these Southern cities in Turkey – Antalya and Pamukkale.