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Although it is known that Çökertme kebab, which is a flavor found in almost every kebab restaurant in every city of our country, is among the local dishes of Muğla, it is originally a dish of Bodrum. In fact, its other name is Bodrum kebab. Çökertme kebab, which ranks first among kebab varieties in Bodrum cuisine, completely destroys the perception that kebab varieties are well made in the eastern region.

Çökertme kebab, which is enjoyed by everyone from seven to seventy, is usually the indispensable dish of special days in Bodrum. Garlic yoghurt is added to the thin french fries, and beef covered with butter, tomato paste and sauce is added to it. For those who do not like veal, chicken is also made.

We recommend that you do not leave Bodrum without trying Çökertme kebab, which is the first name that comes to mind when it comes to kebab in Bodrum.


Rusks, known as sailor’s bread all over the world, means twice-baked sailor’s bread. Its history dates back to the Egyptians, it is called sea biscuit or hardtack in English.

The oldest source in the Ottoman records, called “Beksimet”, is the book Müntehab-ı Şifa, written by Hızır Pasha in 1410. Evliya Çelebi mentions rusk in his travel book.

Produced for land and sea voyages, these breads are dried by evaporating the water to gain durability for a long time. Since microorganisms cannot survive in the absence of water, rusks can be stored for years.

Sailor’s rusks; It is also thought that it was brought to Bodrum by the Cretans who settled in Bodrum with the population exchange in 1923.

In Bodrum, there is the village of Peksimet, which is known by the same name and located between Turgutreis and Gümüşlük. This village got this name because it produces rusks.

Bodrum rusks, which we believe to be an important part of Muğla culinary tradition, have entered the Noah’s Barn, created by the Slowfood Biodiversity Foundation to protect local products around the world.

It is a local product of Bodrum. Rusks are indispensable for salad and cheese plates. Contains wheat flour and salt.

You can find sailor rusk in Bodrum local markets . Within the scope of Mother Earth Day and Domestic Goods Week events in December every year, Seafarer’s rusk and tarhana soup are distributed in Bodrum Marketplace in line with the goal of Slow Food and Slow Gari Bodrum Association for clean, good and fair food.

The main reason for this movement; While climate change threatens our future, we invite everyone to know that changing our diet, learning about sustainable food and taking action for better food systems are the most effective ways to create positive change for both the ecosystem and our own health, and to take action on what we need to do to revive our world at this point.

effective ways to create positive change for both the ecosystem and our own health, and to take action on what we need to do to revive our world at this point.


The ivy grass, which grows as a part of the natural vegetation in many places in the Aegean region, is called bitter grass in the region. Although it is grown in many regions of our country, it is not used as a meal, but it often takes its place in Bodrum kitchens. The plant, which attracts a lot of attention with its health benefits; It balances blood pressure and cholesterol, increases appetite, facilitates digestion, and relieves edema in the body. The herb, which is also very tasty, is usually consumed in the form of roasting in Bodrum cuisine.

Fresh herbs, which can be gathered on the morning walks by the locals, are found in every corner. The cleaned herbs are fried in olive oil with plenty of onions and eggs are broken on it. It can also be consumed by pouring yogurt on it, if desired. This delicacy, which is consumed at breakfasts, snacks and dinners in Bodrum tables, is consumed lovingly with its taste and lightness. Although it is a seasonal dish, it is now possible to encounter it in many restaurants.

Bodrum Bitter Herb Festival is held in Bodrum every year in March.

Although it is a seasonal dish, it is now possible to encounter it in many restaurants.
Bodrum Bitter Herb Festival is held in Bodrum every year in March.


Stuffed zucchini flowers, one of the famous flavors of the Aegean, is also one of the famous flavors of Bodrum. In particular, it is a taste that is loved by everyone encountered as an appetizer in restaurants. It provides a feast of taste with delicious rice stuffed in fresh zucchini flowers. Stuffed stuffed with olive oil is a good main dish for those who want a nice aperitif.

It is also possible to find stuffed zucchini flowers in local restaurants in Bodrum. Stuffed zucchini blossoms is a dish made only in the summer season, as it is a dish made with the blooming of zucchini flowers.

Bodrum’da yer alan yerel restoranlarda da kabak çiçeği dolması bulmak mümkündür. Kabak çiçeklerinin açması ile yapılan bir yemek olduğundan kabak çiçeği dolması sadece yaz sezonunda olan bir yemektir.


In Bodrum, they say, “Kenker enters the house that does not enter meat”. In Eastern and Southeastern Anatolia, seeds such as roots and stems are eaten, stored as winter food, and coffee is made from the seeds.

Kenker, which started to appear on the market stalls at the beginning of February, has two types in Bodrum. One is crazy kenker, the other is good. Deli kenker stuffed, also called “camel kenker”. Uslu kenker is known as ‘şevket-i bostan’ especially in İzmir.

This delicious natural herb with its purple flower and thorns is found in the hills and mountains of Bodrum near the sea. Kenker is a perennial herbaceous plant from the daisy family, 70-80 cm tall, hairy, thorny, milky. It is also known as gum grass and cannabis gum is obtained from its roots.

It is consumed as a meat dish or stuffed. It is a cramp reliever and is said to be beneficial against migraine. It is good for the digestive system. It strengthens the nerves and cleans the blood. It helps prevent vascular occlusion.

You can find kenker dishes or appetizers made from kenker in Bodrum’s local restaurants.

Bodrum’un yerel restoranlarında kenker yemekleri yada kenkerden yapılmış mezelere rastlayabilirsiniz .


We will tell you about a different pilaf in our Bodrum local dishes list. The name of the dish is rice, but there is no rice or bulgur in it! Pilaf, the main ingredient of which is dough, is called the wedding meal by the people of Bodrum. The pilaf, especially made at village weddings and served to the guests, surpasses the classic pilafs with its taste.

The dough, which is cut into small squares by opening it in the form of phyllo, is dried and stored for this pilaf. Then the boiled dough is flavored in many ways, such as with vegetables, currants or pistachios. Pilaf, usually made with minced meat, is one of Bodrum’s best-known local flavors.

If you want to try a different pilaf as an alternative to classic pilafs, you should definitely try Turkish delight pilaf, which you can find in local restaurants, during your Bodrum holidays.

Klasik pilavlara alternatif olarak farklı bir pilav denemek istiyorsanız Bodrum tatillerinizde mutlaka yerel restoranlarda bulabileceğiniz lokum pilavını denemelisiniz.


There is a different type of salad in our Bodrum local dishes list. Radish grows , which is at least as healthy as radish, turns into a wonderful salad in Bodrum kitchens. Salads belonging to the local flavors of Bodrum are not missing from the kitchens.

Salad made with radish grass grows in Mugla and its surroundings is very popular because it is light, low in calories and delicious.

Herbs, the hard parts of which are removed, are thrown into boiling water and cooked until they become soft. In order to keep the color alive, after removing it from boiling water, it is immediately thrown into iced water and filtered. It is served flavored with olive oil, garlic and sour sauces.

Radish herb salad, which you can see as an appetizer in many places in Bodrum, is among the flavors you should try in Bodrum.

Bodrum’da birçok mekânda meze olarak da karşınıza çıkan turp otu salatası Bodrum’da denemeniz gereken lezzetler arasındadır.