Winter Turkish cuisine is above all about soups (çorba in Turkish). In Alanya, January is the best time to get acquainted with the traditional varieties, many of which disappear from the menu for the summer.
Mercimek çorbası is a classic. A thick red-lentil soup with lemon and red pepper. Served in practically every lokanta, it is perfect on a cold morning. In Alanya the best mercimek is made at Eski Konak in the heart of the old town.
İşkembe çorbası is a tripe soup. A dish that divides foreigners, but beloved by locals as a cure for colds and hangovers. It is made with vinegar, garlic and red pepper. It is worth trying at Çelebi Lokantası in the Şekerhane district.
Tarhana çorbası is a soup made from fermented flour and yoghurt. A winter classic of the Aegean region; few make it in Alanya, but Et Restaurant in Kestel produces an exemplary version.
And finally, paşa çorbası — the "sultan's soup" of lamb with lemon juice and egg. It is served in the more expensive restaurants, for example at the Ottoman Restaurant by the fortress. Perfect for a long winter dinner overlooking the city at night.