Street Food

If you only try a few things, make it these dishes. They are deeply tied to the local culinary heritage and taste completely different here than anywhere else in Turkey.

Antalya Piyazı (Tahini Bean Salad)

Forget the standard vinegar-and-oil bean salads found across the country. In the Belek and Antalya region, piyaz is elevated to a main-course street snack. It features small white beans topped with a rich, creamy, warm sauce made of tahini (sesame paste), garlic, lemon juice, and apple vinegar. It’s typically garnished with hard-boiled eggs, fresh tomatoes, onions, and flat-leaf parsley.

Şiş Köfte (Skewered Meatballs)

Unlike the round patties found in Istanbul, the local şiş köfte consists of long, slender minced lamb or beef char-grilled on long metal skewers. Street vendors and small local shops (esnaf lokantası) cook these over open wood coals, serving them blisteringly hot over flatbread.

The Local Combo: Locals almost always order a plate of Şiş Köfte alongside a bowl of Antalya Piyazı. The rich, nutty tahini cutting through the smoky, fatty grilled meat is a legendary regional pairing.

Antalya Serpme Böreği (Hand-Stretched Pastry)

Watch closely if you find a vendor making this. The chef rolls out the dough, then repeatedly throws it into the air until it becomes paper-thin and translucent. It is filled with either salty white cheese (beyaz peynir) or spiced minced meat, folded into layers, and baked until completely shatteringly crisp.

These are the quick, democratic grab-and-go options you will find in the central markets, public squares, and near the beach paths.

Street Food What It Is Best Time to Eat

Simit The ultimate circular bread ring, dipped in molasses and completely crusted in toasted sesame seeds. Crunchy outside, chewy inside. Morning / Early Afternoon

Gözleme Thin, unleavened yufka dough rolled out by hand, stuffed with fillings (spinach, potato, or feta), and folded over a curved iron griddle called a sac. Lunch or beachside snack

Döner Dürüm Succulent, thinly sliced layers of seasoned chicken or beef shaved off a vertical rotisserie and wrapped tightly in warm lavash bread with onions and tomatoes. Lunch or late-night

Lahmacun Often called "Turkish pizza." A paper-thin round of crispy dough topped with a minced layer of spiced meat, tomatoes, and herbs. Afternoon snack

When the sun goes down and the local markets heat up, the flavor profile changes to rich, heavily spiced street food.

For the adventurous eater, this is an absolute rite of passage. It consists of seasoned, spiced lamb intestines wrapped tightly around a horizontal spit and slow-roasted over charcoal. The meat is chopped finely on a giant iron griddle, aggressively seasoned with wild oregano, cumin, and red pepper flakes, and served hot inside a hollowed-out loaf of crusty white bread.

Midye Dolma (Stuffed Mussels)

You will spot these vendors standing over large, circular trays filled with dark mussel shells. The mussels are stuffed with aromatic rice cooked with sweet spices, black pepper, and sometimes currants.

How to eat it: The vendor will crack a shell open for you. Squeeze a fresh wedge of lemon directly onto the rice, use the top shell as a spoon to scoop the meat and rice out, and pop it in your mouth in one bite. You tell the vendor when to stop, and they count the shells at the end to charge you.

Kabak Tatlısı (Pumpkin Dessert with Tahini)

A massive local favorite. Thick chunks of local pumpkin are slow-cooked with sugar until glassy and tender, then drenched in a heavy pour of raw tahini and topped with crushed walnuts. It’s sweet, earthy, and rich.

Freshly Squeezed Juices

The Antalya province is the citrus capital of Turkey. Do not miss the street stalls equipped with heavy cast-iron hand presses. Depending on the season, you can get a cup of pure, sweet orange juice or incredibly tart, vibrant pomegranate juice (nar suyu) for just a few lira.

The universal pairing for any spicy or grilled meat. It is a simple, refreshing blend of cold yogurt, water, and salt, whisked until heavily frothed. It resets your palate and helps beat the intense Mediterranean summer heat.

📍 Where to Find the Best Street Food in Belek

Belek Town Center (Çarşı): The central streets surrounding the main stone clock tower and mosque host a variety of permanent street food kiosks, especially active during the evening.

The Saturday Public Market (Pazar): If you are in town on a Saturday, visit the local open-air market. This is the absolute best spot to find authentic village women rolling out fresh gözleme right in front of you and vendors selling fresh cheeses and local bergamot jams.

Kadriye Neighborhood: Located just a few minutes down the road from central Belek, Kadriye’s central streets offer a more residential, local feel with highly competitive prices for authentic döner and piyaz.