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Döş Dolması (Stuffed Breast)

Döş Dolması, having distinguished importance
among the meat dishes of the city, is cooked in old
coffeehouses (today’s restaurants) of Karabağlar
Highland in summer season. Döş Dolması made of
male kid goat is more favourable. Do not forget to
ask for watermelon or melon to cool down after
you have eaten döş dolması slowly cooked in well-
holes buried in the ground in old coffeehouses of
the tableland shaded under the plane trees.

Tarhana Soup (Muğla Tarhana)

Muğla Tarhana is prepared like Uşak Tarhana
with additional legumes. However, cooked
tarhana is served with boiled dry-beans or
chickpeas in Uşak, kidney bean is added to the
soup in Muğla. (Uşak is another city in Aege-
an Region) The people called “Islanders” who
live in Marmaris in winter and in Sedir Island
in summer have developed a style that never
comes to mind by adding big pieces of rock-
fish into tarhana soup.

92 A Journey to Muğla