Turkije

Muğla

Marmaris

Kokoreç is one of the most iconic and beloved street foods in Turkey, a delicacy that is as famous for its unique preparation as it is for its bold, savory flavor. It consists of lamb or goat intestines wrapped tightly around seasoned offal—typically sweetbreads, hearts, kidneys, or lungs—to form a dense, horizontal spit. This spit is then slow-roasted over a charcoal fire, allowing the fat to render and baste the meat as it spins, creating a crispy, well-seasoned outer layer while keeping the inside tender and juicy. The aroma of roasting kokoreç is unmistakable and serves as a beacon for hungry passersby in cities like Istanbul and Izmir.

Historically, the consumption of offal has deep roots in Anatolian and Balkan cuisines, dating back to nomadic traditions where nose-to-tail eating was a necessity. Kokoreç as it is known today became particularly popularized in urban centers in the 20th century. There are regional variations in how it is served; the 'Istanbul style' typically involves chopping the roasted meat finely on a grill with tomatoes and green peppers before stuffing it into a toasted bread roll (yarım ekmek). In contrast, the 'Izmir style' is simpler, serving the sliced meat with just a sprinkling of cumin and oregano, allowing the pure flavor of the meat to shine.

Culturally, kokoreç is the quintessential late-night food, often consumed after a night out drinking or attending a concert. It occupies a special place in Turkish culinary culture, bridging the gap between humble ingredients and gourmet enjoyment. Despite occasional debates regarding EU regulations on offal, kokoreç remains a stubborn and proud symbol of local taste.

For the uninitiated, the texture can be surprising but delightful—a mix of crispy, chewy, and soft. It is heavily seasoned with salt, oregano, cumin, and red pepper flakes (pul biber), which cut through the richness of the fat. The perfect beverage pairing is undoubtedly a cold glass of salty yogurt drink called 'ayran', or 'şalgam' (fermented spicy turnip juice), which balances the grease and spice. Eating kokoreç is not just a meal; it is a rite of passage for anyone visiting Turkey who wants to experience the true soul of its street food scene.

Kokoreç

Türkiye

Ala Söğüt Kafe Restaurant

Bozburun söğüt selimiye tarafında tavsiye edeceğim bir kokoreççi. Kömür Ateş'i üzerinde pişiyor, kömür ateşinin kokusu olduğu gibi siniyor. Eskiden ankarada seyyar arabalardan yediğimiz lezzete çok yakın. Baharata boğulmamış bir kokoreç. Bu mekanda kokoreçin yanında bira içme imkanınızda bulunuyor. Tavsiye ederim.

Gördüğünüz ekmek çeyrek ve boyut olarak güzel.

Wontons are a type of Chinese dumpling that have become a beloved staple in Chinese cuisine and beyond, representing comfort and culinary artistry in equal measure. The name 'wonton' comes from the Cantonese pronunciation of the characters meaning 'cloud swallow' (yuntun), a poetic description of how the delicate, floating dumplings resemble clouds in the broth they are often served in. Wontons consist of a savory filling wrapped in a thin, square or round dough wrapper made from flour, egg, water, and salt.

The filling is the heart of the wonton and typically consists of minced pork and shrimp, seasoned with ingredients like ginger, scallions, soy sauce, sesame oil, and sometimes wood ear mushrooms or water chestnuts for texture. The wrapping process requires dexterity; a small scoop of filling is placed in the center of the wrapper, which is then folded and sealed with water or egg wash. There are numerous folding styles, from the simple triangle to the more complex 'ingot' shape, which symbolizes wealth and prosperity.

Wontons are incredibly versatile in their preparation. They are most commonly served boiled in a clear, savory broth garnished with leafy greens and scallions (wonton soup). However, they can also be deep-fried to create a crispy appetizer served with sweet and sour sauce, or steamed and tossed in a spicy chili oil sauce (Sichuan style), offering a fiery kick.

Culturally, wontons are significant, particularly during the Winter Solstice in Northern China, although they are enjoyed year-round globally. They are a labor of love, often made in large batches by families gathering together to wrap and chat. Whether enjoyed as a light snack, a hearty soup, or a crispy treat, wontons offer a satisfying blend of textures and flavors.

Wonton

Lokum Mantı Evi

Mantının bence içi yeteri kadar dolu değildi. Domates sosu yeterince vurucu değildi. Yoğurt güzeldi yemeğe göre buz gibi gelmemişti.
Fiyatıyla birlikte çok tavsiye etmem. 

Rang	Plek	Topgerecht	Reviews	Score
1	Ala Söğüt Kafe Restaurant Söğüt, Göçüpınarı Küme Evleri No:66/1, 48700 Marmaris/Muğla, Türkiye 1 review Topgerecht: Kokoreç	Kokoreç	1	7.50
2	Lokum Mantı Evi Merkez, 48710 Bozburun/Marmaris/Muğla, Türkiye 1 review Topgerecht: Wonton	Wonton	1	6.42

Wat eet je in Marmaris?

Wat zijn de beste gerechten in Marmaris?

Waar eet je het best in Marmaris?

Wat zeggen critici over eten in Marmaris?

Kokoreç

Wonton

Veelgestelde vragen

Meer te ontdekken in Muğla

Deel je smaak!

Deel je foodkaart!

Verdien beloningen!

Ontdek nieuwe culinaire ervaringen

Plekken in de Buurt

Wereldwijde Feed

Foodies Vinden

Word Partner