Cooking the foodstuff, grown on its own land and sea, in the most natural way over the wood fire, OD Urla combines all foodstuffs from the sea and land of neighboring villages, and cooks them over the wooden fire, the most primitive method. OD Urla invites you to gather around the fire to enjoy the unique atmosphere of Urla.


Here you can see the photos taken during the events that reflect the spirit of the festival:

Appetizers specially prepared by Od Urla cuisine within the framework of the festival:

Akra Meze Festivali Mezeler Kara Midye

Black Mussel with Goat Cheese Sauce


Mussels (Medium-Sized) / Moldy Goat Cheese / Cream / Fishbone Broth/ Simit (a kind of Turkish bagel)/Baby's tears / Dill / Parsley /Garlic / White Wine / Olive Oil




Put the mussels in a pan heated at high temperature, and put the lid on. After 30 seconds, when the mussels open, take them from the pan, and cool them on ice. Open the mussels, clean inside of them, and remove away the beard (hair-like fibers). Scoop out the mussel meats by a single shell, and place them on a tray. Drop olive oil on each of them.

Goat Cheese Sauce:

Sauté the garlics in olive oil. Add wine, and let it evaporate for 2 minutes. Add cream and heat it. Then add grated goat cheese. For a sauce with thinner consistency, add fish broth.

Fishbone Broth:

Medium-sized seabass bone/ Onion / Bay Leaf / Black Peppercorn

(Take all ingredients in a saucepan, and simmer on low heat for 40 minutes. Strain through a muslin cloth.)

Simit ( Bagel ) :

Bake the Simits, which are cut into cubes about the size of a small dice with olive oil and fresh spices in oven Heat the mussels lor 1,5 minutes in the wood oven or conventional oven before serving Place the mussels side by side on the plate, and pour hot sauce over them. Spiınkle the crispy sımıts over it. Put 1 pinch of baby's tears, dill and parsley; but make sure that these do not cover the top of it. Grate the remaining goat cheese over it, using the side of the grater with smaller holes.

Akra Meze Festivali Mezeler Cacik

Cacik with Roasted Chickpea


Strained Yogurt / Baby's Tears / Parsley / Dill / Cucumber / Salt / Roasted Chickpea / Olive Oil


Green Aromatic Oil

Boil the baby's tears, parsley and dill in boiling water for 1 minute, and then, put them in iced water. After they cool down and completely dry out, put them in the blender and add oil. Blend them at high speed. Let it strain through two folds of muslin cloth overnight. Cut the cucumbers into circles and cubes. Cut also 2 slices of cucumber. Mix the strained yogurt, salt and cucumbers, which are cut into cubes.

Saute the cucumbers, which are cut into circles, on open wood fire. ( Chef's note: the cucumbers must be cold before sauteing, so that they do not soften) Take the yogurt mıxture in a bowl. and place the cucumber slices on top, and the sauteed cucumbers around it. Puta pinch of baby's tears on the middle, and serve it
with a pinch of salt and olive oil.