Ancient Ephesus Cuisine and Local Flavors
Ephesus was a city that draws attention not only with its history but also with the traces of its rich culinary culture.
In ancient times, Ephesus, as a port city established on the fertile lands of the Aegean, had a diet that could be considered the pioneer of Mediterranean cuisine. Olive oil, figs, grapes, fish and grains were the basic foods of the Ephesians. Olive oil, in particular, was used both in cooking and for medicinal and cosmetic purposes. Wine production had an important place for the people of Ephesus both in religious rituals and social life; Ephesus and its surroundings were also known for their quality vineyards at that time. Lentil soup, hot dishes prepared with herbs and desserts sweetened with honey were prominent in ancient recipes. Today, it is still possible to experience traces of these tastes in Selcuk and its surroundings.
The Aegean dishes with olive oil, goat cheese, gözleme, natural olives and homemade wines served in local restaurants bear traces of the history of Ephesus. You can also buy cold-pressed olive oil from small producers in the vicinity or local wine from the vineyards and take these flavors with you. While visiting Ephesus, pay attention not only to the stones but also to the tastes — because this is not just an ancient city, but also home to a table culture that is thousands of years old.
Private Ephesus Tour
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