City History

Originally hailing from the nearby city of Mersin, Tantuni has become a late-night and lunchtime obsession in Alanya.

It consists of finely diced beef or chicken cooked with spices and cotton oil in a massive, specially designed circular tray (tantuni tepsisi).

The chef constantly splashes water on the pan to keep the meat juicy and steamy, then rolls it up into a paper-thin lavaş (flatbread) alongside sumac-rubbed onions, fresh parsley, and chopped tomatoes.

How to eat it: Squirt plenty of fresh lemon juice inside after opening the wrap slightly, and pair it with a cold glass of ayran (a salted yogurt drink) to cut through the heat.

Balık Ekmek (Fish Bread)

Because Alanya is a harbor town, you cannot miss Balık Ekmek.

While famous on Istanbul's Galata Bridge, Alanya puts its own relaxed Mediterranean spin on it. Freshly caught local fish (often sea bream or mackerel) is filleted, slapped onto a flat-top grill until the skin crisps up perfectly, and stuffed into a fresh, crusty half-loaf of Turkish bread.

Where to find it: Look for the small boats or modest wooden stalls parked directly along the Alanya Pier (İskele).

It is served simply with onions, lettuce, and a heavy hand of lemon.

Midye Dolma (Stuffed Mussels)

As night falls over the Alanya harbor, you will see vendors set up small, brightly lit glass carts piled high with Midye Dolma. These are orange-fleshed mussels stuffed with highly seasoned rice cooked with currants, pine nuts, allspice, and black pepper.

Midye Dolma at the Alanya Harbor. Quelle: Ozlem's Turkish Table

How the ritual works: You don’t buy a bag and walk away. You stand at the cart. The vendor will break off the top shell of a mussel, use it as a makeshift spoon, squeeze a cascade of fresh lemon juice over the rice, and hand it to you.

You eat it in one bite, and they immediately prep the next one. They keep a mental tally of how many you eat. It is incredibly easy to hit 10 or 15 without noticing.

Often called the Turkish crepe, Gözleme is a rustic flatbread made from rolled-out yufka dough.

In Alanya's weekly markets, you will see local women sitting around large, curved iron griddles (saç) rolling the dough with thin wooden rolling pins. Common fillings include herbed feta cheese, fresh spinach, mashed potatoes, or spiced minced meat.

The quintessential Turkish breakfast on the go. Simit is a circular, braided bread ring that is dipped in grape molasses (pekmez) before being heavily encrusted with sesame seeds and baked. The molasses gives it a distinct deep-brown color and a slightly sweet, shatteringly crisp crust, while the inside remains soft and chewy.

A classic Simit cart found on Alanya's streets. Quelle: hadias lebanese cuisine

Pro Tip: Buy them early in the morning when the carts are first loaded. You can ask the vendor to slice it open and spread a wedge of krem peynir (triangular processed cheese) inside for a quick, cheap meal.

Kumpir (The Maximalist Baked Potato)

Kumpir takes a giant jacket potato, bakes it, and then slices it open right in front of you. The vendor uses a fork to vigorously mash the piping hot interior with a massive scoop of butter and shredded kaşar cheese until it forms a smooth, elastic, cheesy puree inside the skin. Then, the toppings begin. You can pile on as much as you want: pickled red cabbage, sweet corn, sliced green and black olives, Russian salad, jalapeños, and sliced sausages, all topped with ketchup and mayonnaise.

Where to find it: The boardwalk flanking Kleopatra Beach features multiple busy stands perfect for a post-swim calorie reload.

Originally a dish made of raw spiced meat, the modern street food version of Çiğ Köfte is entirely vegetarian (and highly nutritious). It is a thick paste made of fine bulgur wheat, pomegranate molasses, tomato and pepper pastes, and a heavy blend of isot (dark, smoky chili flakes) kneaded together until perfectly smooth. The vendor takes a handful, shapes it with their fingers, smears it across a piece of thin lavaş, and tops it with crispy iceberg lettuce, fresh mint, lemon juice, and extra pomegranate syrup.

Cevizli Sucuk (Walnut Sausage)

Don't let the word sucuk (sausage) fool you—this is completely vegetarian. It is a traditional mountain treat you will find hanging from stalls in the Cuma Pazarı (Friday Market). Walnuts are strung together on a long string, repeatedly dipped into a boiling mixture of grape or mulberry molasses thickened with flour, and hung to dry. It cures into a chewy, naturally sweet, deeply earthy energy bar.

Iced Almonds (Buzlu Badem)

During hot summer nights in Alanya, look for vendors pushing carts containing blocks of ice covered in peeled, pale almonds.

The fresh almonds are blanched in hot water to remove their bitter skins, then rested directly on the ice. They become incredibly crisp, cold, and mildly sweet—the ultimate light palate cleanser while walking along the marina.

Quick Reference Street Food Map

Food Item Primary Flavor Profile Best Time to Eat Ideal Location in Alanya

Simit Nutty, savory, slightly sweet 7:00 AM – 10:00 AM Near any central bus stop or beach path

Balık Ekmek Smoky, fishy, citrusy 12:00 PM – 3:00 PM The main Harbor / Pier (İskele)

Gözleme Buttery, savory, variable fillings 10:00 AM – 4:00 PM Friday Market (Cuma Pazarı)

Tantuni Spicy, meaty, savory 12:00 PM – Late Night Hükümet Street (Town Center)

Midye Dolma Spiced, aromatic, zesty 8:00 PM – 2:00 AM Harbor entrance & Nightlife district

Kumpir Cheesy, rich, customizable 2:00 PM – 7:00 PM Kleopatra Beach Boardwalk

A Note on Street Food Safety: Alanya’s street food infrastructure is highly regulated. To ensure the freshest bite, always look for the "High Turnover Rule"—pick the stalls where local families or groups of Turkish youths are actively lining up. For items like Midye Dolma, late evening is peak freshness when vendors bring out their night batches.