- Cappadocia, famous for its extraordinary landscapes, also hides a rich culinary tradition, recently awarded by the Michelin guide.
- Discover the famous testi Kebabı, prepared in clay jugs, and Mantı from Kayseri – tiny dumplings that delight with taste.
- Meet local specialties, such as Tarhan and Tandır soups, dried apricots or stuffed quinces, as well as unique desserts.
- Try Cappadocia wines, whose tradition dates back to early Christian monks, with the flagship variety of Emir at the forefront.
Cappadocia is still captivating travelers from around the world, especially from Europe, North America and the Far East. But in addition to unusual landscapes, there is another treasure – a unique culinary tradition, rooted in Turkish and Anatolian flavors and local terroir, or “taste of the place” – a unique combination of natural conditions and human experience, which makes the product from a given region unique.
Recently, this unique culinary culture has been awarded by the Michelin guide, which will certainly attract a new wave of catering lovers to Cappadocia.
Culinary shows that you certainly saw on the web: Testi Kebabı and more
The basis of culinary adventure in Cappadocia is a wealth of meat dishes that await guests in almost every restaurant. Imagine: you are sitting at the table, and the waiter brings a glowing clay jug. Right next to you, he breaks it with a special tool, and an aromatic dish flows from the inside, which slowly choked for many hours. This is Testi Kebabı – a dish called from the dish in which it is prepared. You certainly watched this spectacle in social media – and being in Cappadocia, you will appreciate them even more when you try this unforgettable taste.
Testi Kebabı and other meats baked in traditional tandoor furnaces (Tandır tur.) Is a feast for the eyes and palate. Another culinary symbol of the region are the famous Mantı from Kayseri – tiny dumplings so small that 40 of them are on one spoon. They are served with yogurt and melted butter seasoned with a mixture of Turkish spices. It remains only to enjoy every bite.
And that’s not the end.
If you fancy a soup, try Tarhany from ürgüp – a unique version of Tarhan soup prepared from yogurt, thickly embossed wheat called Yarma and Chickpeas – or the aromatic tandır soup, cooked in traditional tandoor furnaces.
Among the local specialties you will also find Kayısı Yahnisi – a combination of dried apricots and meat stewed on a wood -burning stove; Zerdeli Pilav – a fragrant rice dish, with the addition of grape molasses, almonds and raisins; stuffed quinces with minced meat, nuts and spices; or ağpakla – a white bean stew and delicate meat, cooked in a clay dish.
Sweet lovers will also find something for themselves: from Incir Yağlaması (Figs prepared in butter), through the pumpkin dessert, Köftür – a kind of Turkish Raccharum (Tur. Lokum), i.e. jellies with grapes, after the kaymak hell (dried cream) with organic honey and pounds – flour and butter.
However, there is one dessert that needs no introduction. If you are in Turkey, you probably already know what it is. Yes, it’s Baklawa (Tur. Baklava). And in Cappadocia it is worth trying Damat Baklava, Baklava in the style of ürgüp – as unforgettable as her scenery.
Cappadocia’s fault – a tradition dating back to the first Christian monks
From fairy -tale rock chimneys, to testi kebabı prepared in special clay vessels – Cappadocia does not cease to surprise. And the local wines are another point on the list of plaintiffs to delight.
The production of wine in this region has traditions dating back to the times of the first Christian monks, which is easy to understand by visiting underground cities and early Christian churches. The abundance of sun and fertile, volcanic soils create ideal conditions for viticulture.
Among the local varieties are Öküzgözü, Kalecik Karası, Boğazkere and Narinka, as well as the most famous – Emir – white wine with a fresh aroma and mineral sins that are a showcase of Cappadocia.
