The Cuisine of Seydikemer: A Culinary Journey from the Highlands to the Plain

The geography of Seydikemer not only offers breathtaking landscapes but also creates a unique and delicious culinary culture nourished by these very views. This richness, extending from the cool highlands of the Taurus Mountains to the fertile lands of the Eşen Plain, is reflected on the dinner table. Here is a guide to the local delicacies you must try when you visit Seydikemer and where to find them.

1. The Highland Essentials: Wood-Fired Meat and Keşkek

• Wood-Fired Goat and Lamb: The meat of small livestock fed on the local herbs of the region achieves an unforgettable flavour when slow-cooked over a wood fire. Look for this delicacy especially in the simple but authentic highland eateries.
  


• Keşkek: The signature dish of weddings, festivals, and special occasions, keşkek is a hearty and traditional flavour prepared by cooking pounded wheat and meat together for long hours. You are likely to find it in the tradesmen's restaurants (esnaf lokantaları) in Seki.
  




2. The Bounty of the Plain: Pide with Tahini and Gözleme




The fertile lands of the Eşen Plain showcase their bounty, especially in grain and sesame production.


• Pide with Tahini (Tahinli Pide): This is one of the first flavours that comes to mind when thinking of Seydikemer. A generous amount of tahini, made from the region's famous sesame seeds, is spread on thinly rolled dough and baked. With its unique taste, somewhere between sweet and savoury, it is a wonderful snack. You can find the best examples in the bakeries of Seki and Kadıköy.
  


• Gözleme: The gözleme (Turkish flatbread) made in the creekside establishments of tourist spots like Saklıkent and Ören are prepared with fresh village cheese, local herbs, or potatoes. Cooked on a griddle, this thin dough with its ample filling is the most delicious way to satisfy your hunger.
  




3. The Creekside Delicacy: Trout in a Clay Tile




The valleys with cool, flowing waters, especially Ören (Araxa) and Yakaköy near Tlos, are famous for their trout farms.


• Trout in a Clay Tile (Kiremitte Alabalık): Freshly caught trout is cooked in a wood-fired oven on a clay tile with tomatoes, peppers, onions, and spices. The earthy aroma from the tile elevates the taste of the fish to another level. Eaten to the sound of flowing water, this meal is a true form of nature therapy.
  




4. Local Products and Where to Buy Them




There are also wonderful delicacies you can take with you on your way back from your Seydikemer trip:


• Pomegranate and Pomegranate Molasses: Some of Turkey's highest quality pomegranates are grown on this plain. You can drink freshly squeezed pomegranate juice from roadside stalls or buy homemade, thick pomegranate molasses.
  


• Sesame and Tahini: The region is famous for its high-quality sesame. You can find freshly ground, additive-free tahini from local markets or mills.
  


• Honey: Pine and flower honeys, especially those produced in high-altitude plateaus like Gökbel, offer the natural taste you are looking for.
  


• Local Markets: The local markets set up in Seki and Kemer are the best places to find fresh vegetables, herbs, cheeses, and other local products grown by the villagers themselves.