The meat, the fish, the Jewish touch and of course the dessert: truly worthwhile food recommendations in Izmir - voila! Food

Not just any gem.

Izmir (Photo: ShutterStock, Shutterstock)

Izmir, or the "Pearl of the Aegean Sea", as defined by the Turks, stretches from southwest Turkey, along the Mediterranean Sea to Turkey's southern border with Greece.

The city is the third largest in the country, and is located only an hour's flight from Istanbul (or a little more than that, and daily in the summer, from Tbilisi), which will take you to Izmir Adnan Menderes International Airport (Adnan Menderes ADB). The city has become a popular and well-known tourist destination in recent

years Thanks to the architecture, the windmills, the huge port and its vineyards, but also due to the rich local cuisine, which offers ancient recipes and traditional preparation methods, gourmet food and wonderful street stalls, which lay together countless options for assembling the perfect meal.

Culinary tourists will do wonderfully here, but also more spontaneous gluttons.

Both of them, according to the people of the Turkish Tourism Bureau in Israel, will enjoy regional herbs and vegetables, small appetizers and great olive oil, lots of cheese and wine, and all the good things the nearby sea has to offer.

Have a good trip, and bon appetit!

Gevrek

The difference is in the crispness.

Gabrak (Photo: ShutterStock)

When talking about Turkey's street food, the famous simit is the first thing that comes to mind, in the form of a sesame-rich bagel.

The simit dough is rolled into a circle, dipped in molasses or water, then baked and made into a light breakfast, alongside cheese and a cup of tea.

At other times of the day, he will be accompanied by a refreshing Yogurt Bayern.

In Izmir, you can also find the simit as a crisper gabarak, which is pre-cooked in cauldrons filled with boiling molasses, covered with sesame seeds and put in the oven.

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Kumru

Izmir classic.

Comero (Photo: ShutterStock)

Izmir's classic sandwich is based on "Kumro" (pigeon, because it resembles a bird), the well-known sesame bread.

The sandwich is filled with Tulum cheese, green pepper and tomato, and is usually served cold, as a central part of the urban breakfast, alongside Boyoz and Gabarak.

In the 1950s, "Çeşme Kumrusu", a hot version, with the addition of sausage and salami, was added to the old tradition.

İzmir Köfte

Assault duty.

Izmir Kofta (Photo: ShutterStock)

Meatballs cooked in tomato sauce, green peppers and potatoes.

Don't leave town without trying them at one of the local restaurants.

Boyoz

circle of happiness.

Boys (Photo: ShutterStock)

Another classic and fantastic bite from Izmir.

The pastry got its name from the Spanish word "bolos" (small loaves or bundles), and it entered the culinary repertoire of the city in 1492, with the help of Jews who came from Spain.

The boyz is made from a classic dough of wheat flour, oil, water and salt.

It is rolled into a hollow and round shape, and served as is, or filled with cheese and spinach - as part of a classic breakfast, alongside an egg.

Another addition of Izmir Jews to the local cuisine, by the way, is leek croquettes (Pırasa Kroket) which are boiled and then fried with meat and breadcrumbs.

Stuffed mussels

Blackmail, and you're set.

Stuffed mussels (Photo: ShutterStock)

A delicious and popular snack that is found in every Turkish coastal city, and is common in Izmir mainly in the stalls along the boardwalk.

The dish is actually the familiar sea shells, stuffed with the mussel meat itself, rice, currants, salt and spices, with lemon squeezed on top.

Local herbs

Stir-fried herbs (Photo: ShutterStock)

Herbs are an essential part of Izmir cuisine, including Sarmaşık (ivy), Ebegümeci (common mallow), Isırgan Otu (nettle), Cibez (radish-like herb), Radika-Karahindibağ (dandelion vegetables), Deniz Borülcesi (samphire), Hardal Otu (mustard leaves), Kuzu Kulağı (sorrel), Yaban Enginearı (wild artichoke), Arapsaçı (wild fennel, or wild fennel) and also Şevket-i Bostan (holy thistle, which is particularly popular in the region and has been used as an alternative medicinal plant since the 15th century , while offering a wealth of magnesium, calcium and iron).

These herbs can be cooked, be part of a fresh salad, or go into a hot pan with olive oil and lemon.

Zucchini flowers (Kabak Ciçekleri)

anchor.

Zucchini flowers (Photo: TGA)

An appetizer that is also one of the necessary anchors of the Aegean cuisine.

The filling is made from freshly picked zucchini flowers.

Stuffed zucchini, typical of Cretan cuisine, are also popular as a light meal.

Lokma

Yes, also free.

Lokma (Photo: ShutterStock)

A small, round, syrupy fried cake made in mobile kitchens and popular throughout the city, especially on Anafartalar Street in Basmana or on Karşıyaka Beach.

These are balls of dough that come out of the oil and absorb sherbet, and are usually served with cinnamon, sometimes even free of charge.

If you want another sweet break, because it is known that desserts don't count, it is also worth trying while visiting the historical Camaralti Bazaar Şambali, which is made of semolina, sugar and milk, and served with cinnamon and cream.

Sherbet

breaking fast

A sherbet stand in Izmir (Photo: ShutterStock)

A drink prepared from fruits or flower petals, and usually served chilled, in concentrated form for eating with a spoon or diluted with water, as a drink.

Sherbet is common in Iran, Turkey and other countries, and is recognized as breaking the Ramadan fast among Muslims.

The most famous types are almond sherbet with cinnamon, grape sherbet, a drink made from melon seeds (especially loved by Sephardic Jews), tamarind, cranberry and blackberry sherbet - most of which are available in the bazaar of Kameralti and in the cafes around Kizilragasi.

fish and seafood

The heart of the kitchen.

Fish on the grill (Photo: ShutterStock)

A central part of Izmir's cuisine, which includes fish dishes such as boiled sardines with vine leaves, filet sole, fried picral, bream, fried paplina, fish boiled with milk (Sütlü Balık) and salted fish, octopus snacks, scallops, shrimps, mussels, stuffed mussels, squid and hermit crab.

Kokoreç

A street delicacy.

Kokorch (Photo: ShutterStock)

A favorite street delicacy in Turkey, which consists of sheep or lamb intestines stuffed with sweet buns, which is seasoned, skewered and thinly roasted, and then served between half or a quarter of a loaf of bread.

The Izmirian kokuruch, however, is slightly different, cut into rings and chunks, and tends to combine tomatoes and spices.

Things that are not food, for some reason.

The beach in Izmir (Photo: ShutterStock, Shutterstock)

Within the festival of these tastings, the people of the Turkish Tourism Bureau suggest to do things in Izmir that are not food, mercifully.

Among these, we can mention the famous clock tower built for the 25th anniversary of the accession of the Ottoman Sultan Abdulhamid to the throne, the bustling and colorful Kıbrıs Şehitleri Avenue, the Cordon area that provides a perfect combination of sunset and life, the spectacular bird reserve (Kuş Cenneti), and The Chesma Peninsula is surrounded by sandy beaches and turquoise waters.

Just don't overdo it, and always remember to come back to the really important things, and eat something.

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