Cuisine
Antalya’s signature cuisine includes Piyaz (made withtahini, garlic, walnuts, and boiled beans), spicy hibeş with mixed cumin and tahini, şişköfte, tandırkebap, domatescivesi, şakşuka, and various cold Mediterranean dishes with olive oil. One local speciality is tirmis, boiled seeds of the lupin, eaten as a snack. "Grida" (also known as Lagos or Mediterrenean white grouper) is a fish common in local dishes
