One of the most special flavors of the Aegean is stuffed zucchini flowers. The delicate flowers of the zucchini are carefully picked and filled with either minced meat or olive oil stuffing. This flavor, which visitors to the Aegean should not leave without tasting, may be hard to find in other regions.
Broad beans dish with olive oil is made in the spring when broad beans are sprouting and although it is a cold delicacy, it is usually consumed with yoghurt. The perfect accompaniment to this delicious olive oil dish is dill.
Sea beans, a salty, sour but very tasty plant, are boiled and flavored with olive oil, lemon and, in some recipes, garlic. Sea beans, a very light appetizer, have many health benefits.
Zerde, a dessert consumed on special occasions, is a type of rice dessert. This flavor, flavored with puerperal sugar, cloves and saffron, the sultan of spices, is a must for magnificent tables.
One of the most popular desserts of the Aegean, lokma, is distributed for charity on important days. This dessert, prepared by sweetening fried dough balls with sherbet, is one of the trademarks of Izmir.
One of the most popular dishes of the Aegean cuisine, which is full of greenery, is stuffed vine leaves with olive oil. The sour taste of the vine leaves gives the stuffing a wonderful flavor.
Stuffed artichokes are filled with olive oil and then cooked in lemon water. Stuffed artichokes are a flavor that can never be forgotten by anyone who eats them, both in terms of taste and appearance.
The milk thistle is a wild herb that grows naturally in the Aegean Region. It is a very tasty plant, but it is quite difficult to pick it. The milk thistle is roasted with onion, garlic and lamb meat and is also served seasoned upon request.
By cooking the beef with shallots and garlic, a slightly sweet flavor is added to the meat. Priest stew, which is preferred as a main dish, has been consumed with pleasure since the Ottoman period.
