Aksu is a district east of Antalya known for its history, tourism, and agriculture. The ancient city of Perge, visited by nearly every tourist who comes to world-famous Antalya, is located just 2 km from the district center. Aksu is also known for its greenhouses and Aksu strawberries. The Expo 2016 park is also located in the district. Being situated along the D400 highway, combined with the natural grazing of local livestock and Aksu being a popular stop for truck drivers, Aksu köfte (meatballs) has recently overtaken the district's other claims to fame. Belconti Resort Hotel serves local dishes such as Aksu köfte and Antalya piyaz for its guests at the buffet.
There are many shops in Aksu operating under the name "Aksu Şimşek Köfte" - Şimşek being a common family surname in the area. Although business slowed somewhat after the Köprülü overpass was built near the district center, the large, clean, and upscale establishments that shop owners subsequently built became very popular thanks to the power of social media. Among these establishments that combine quality and flavor with hygiene, Aslım Şimşek, Köfteci İsa, and of course the famous Köfteci Cihat (an internet personality) stand out.
When you order köfte at these establishments, ayran, water, dessert, plenty of greens, and grilled onions and peppers are served complimentary. At Köfteci Cihat, Hamsiköy rice pudding is served as dessert.
Those wishing to travel from Antalya to Aksu can take the tram marked "Expo," public buses, or their own vehicle. Guests staying at Belconti Resort Hotel can reach Aksu via the dolmuş minibuses departing from Belek every 20 minutes.
For those curious about how the famous Aksu köfte, which has made the district's name known far and wide, is made, here is the recipe:
Ingredients
Ground beef brisket: 600 g
Ground lamb: 400 g
Salt: 1 dessert spoon
Bread (stale): half a loaf
Some add black pepper and cumin, though these are not part of the original recipe.
Preparation
The ground meats are kneaded thoroughly with breadcrumbs and salt until the mixture reaches a smooth, gum-like consistency. It rests in the refrigerator for half an hour. Hands are oiled with olive oil and the meatballs are shaped.
Oak charcoal should be used to grill the köfte. The embers should be fully burned down to an ashy state.
While grilling, the köfte should be turned frequently so it doesn't lose its juices, and flatbread (pide) should be warmed on top of the köfte as it cooks.
The köfte is served sliced on hot flatbread, topped with grilled onions, peppers, and chopped parsley. No visit is complete without eating the Antalya piyaz that is traditionally paired with Aksu köfte.
And while you're in Aksu, it wouldn't be complete without chatting and taking a photo with the famous Köfteci Cihat, who bears a striking resemblance to North Korean leader Kim Jong-un!
