Rich dining tables and the finest Turkish cuisine that appear on these tables in all their glory are transformed into a potpourri that brings together different flavours as summer reveals itself. Short sleeves, light and comfortable, and thin linen dresses come from the wardrobes.

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Maraş Ice Cream

One of the most well-liked and delicious summertime snacks is ice cream. This treat, which is adored by people of all ages and has a long history and a wide variety, plays a significant role in the culture of desserts. The most well-known ice cream variation exclusive to Turkey is Maraş ice cream, the most popular local delicacy in Maraş, whose popularity has grown throughout all of Turkey. Maraş ice cream, one of the most popular flavours of summer, gets its flavour from the goat milk collected from animals that feed on the unique plants that grow on Mount Ahir in the southerly province of Kahramanmaraş.

Ayran

This yoghurt-based Turkish beverage, made by thinning yoghurt with water and adding salt, can also have a thin foam rising on top when it is prepared if it is stirred quickly for an extended period. Ayran is widely enjoyed with meat and vegetable meals and kebabs in the summer when it is cooled and served with fresh mint.

Sherbet

Sherbet (şerbet) is a delicacy enjoyed for generations as a refreshment, especially by the warmer eastern cultures before introducing modern beverages. There are hundreds of various variants. Sherbet is made from any fruit, including lemons, apples, pomegranates, grapes, fruit tree blossoms, and even violet, lily, jasmine, water lily, and silverberry blossom petals. It is then sweetened with honey or sugar, enhancing its fragrance with musk, amber, rose, and aloe. While some sherbets are eaten warm, others are served cold. Once sold by travelling salespeople in the market and the fairs during the Ottoman era and to visitors of the Ottoman court arriving after the sultan had a child, Today, sherbet is used more frequently as a tourist attraction. Today, sherbet is used more frequently as a tourist attraction.

Bici Bici 

The summertime dessert known as “bici bici pudding” (Bici bici muhallebisi) is exclusive to the province of Adana. The most popular kind of this sweet beverage, bici bici, comprises crushed ice, cooked starch, sugar syrup, and sherbet. Bici Bici is now served as a dessert in restaurants and cafés; it used to be a product almost solely consumed by street vendors. Bici Bici is a popular beverage among those seeking a cool summer drink. It is widely enjoyed in Bursa, Adana, and other provinces in the Mediterranean region.

Meze

Mezes are a staple of Turkish and Eastern Mediterranean cuisines and are typically served cold. Mezes are usually enjoyed as an appetizer before the main course, but they also hold a significant position in Turkish cooking as essential components of raki tables. There is a vast range of mezes. From essential selections like cheese, fruit, and yoghurt to veggies like borlotti beans in olive oil, purslane, eggplants, paprika and seafood like calamari and shrimp, they come in a wide range of flavours. Mezes spice up the dining experience and bring colour to the conversations at the table rather than promoting eating.

Stuffed Squash Blossoms

This dish is served as the star of the summer menu and is made from squash blossoms harvested in the early morning before the sun rises in several Aegean and Mediterranean locations. When the flowers, whose harvesting begins in July, are fully open and worn away by the heat, gathering in the early morning hours is crucial. Squash blossoms gathered and lined up in the water can be found in the Aegean and Mediterranean local markets. And if you are in Seferihisar, you can also purchase the stuffed squash blossoms that the local ladies have prepared and grilled in the local market.

Ayran Aşı Soup

Ayran aş soup, one of the most significant flavours in Turkish cooking, is a lifeline for people seeking to cool off as the summer heat rises. Ayran aş soup, a hearty and nutrient-dense dish made with chickpeas, yoghurt, and wheat, is a staple of Turkish dinner tables.

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