Did you know that Cappadocia, besides being a destination famous for tourism, also stands out with some of its famous dishes and drinks? We thought that you should be aware of the tables worthy of this tourism potential and we have compiled this article under the title of what to eat in Cappadocia for you.
Are you ready to embark on a unique feasting journey with Testi kebab, Ürgüp meatballs, button soup, gendirme, Nevşehir tavası and many other Cappadocia local dishes? Then, don’t forget to check out the rest of the article for all and more!
1. Testi Kebab
Testi Kebab – Photo Source: Kulturportalı.gov.tr
“Cappadocia test kebab” is undoubtedly one of the most important flavors of Cappadocia’s exquisite cuisine. This special kebab leaves an unforgettable mark on the palate by combining local flavors and traditional cooking methods.
Test Kebab is prepared in specially designed clay jugs and pots. So much so that these Avanos pots are produced in Cappadocia itself, as the name suggests. The dish is prepared with vegetables and tender meat and served over a slow fire in a tandoor. This special cooking technique preserves the juices and flavors of the meat and gives it a unique softness.
2. Pumpkin Seed Noodles
With its unique texture and flavor, noodles with pumpkin seeds add richness to your table and to the list of famous dishes of Cappadocia. This unique noodle variety stands out with the pumpkin seeds carefully sprinkled into a thin dough. The pumpkin seeds add a unique crunch and saturated aroma to the noodles, while combining with the harmony of local ingredients to leave an unforgettable taste on the palate. Inspired by the unique geography of Cappadocia, this flavor blends with a traditional recipe and offers a delicious feast on the table.
3. Urgup Meatball
Urgup meatballs are another leading actor in Cappadocia’s feast of flavors… We can even say that this type of meatball, which is included in the local dishes of Cappadocia, is almost the main character of a flavor tale.
This delicious meatball dances with beef and spices embraced by fine bulgur, giving the meatball a unique character. The walnuts and fresh spices sprinkled on top bring the flavor of the meatballs to the top, while creating an indescribable harmony. The most important trick of these delicious meatballs is that they are made with a mixture prepared with potato, a specialty of the Nevsehir region.
4. Düğü Soup
Düğü is known around Cappadocia as a type of fine bulgur. Button soup, prepared with this very bulgur, takes its name from the dance of vegetables and bulgur and the melody of local spices. It is usually made with meat broth, homemade spices and tomato paste.
On the other hand, düğü soup invites those who want to feel the history and culture of Cappadocia to an average palate journey. Each spoonful is like a warm embrace and a door to the magical world of flavor.
5. Dry Cream
Dry Cream – Photo Source: Kulturportalı.gov.tr
We can almost hear you asking what is dried clotted cream… Dry clotted cream, one of the most famous foods of Cappadocia, is almost a work of art of flavor.
This special clotted cream is obtained by patiently waiting and drying fresh milk and then matured for a while in the cool breeze of the mountains. Dry clotted cream is known as a delicacy that pampers the palate with its dense consistency and rich flavor, and even makes you feel the history of Cappadocia in every bite. Because inspired by the nature of Cappadocia, it offers the purest form of milk and offers an unforgettable taste experience to modern palates while keeping traditional flavors alive.
6. Dolaz
Dolaz – Photo Source: Kulturportali.gov.tr
If you say yes to trying flour halva with another cultural ingredient, we can call “dolaz” flour halva with eggs and walnuts. We should also mention that grape molasses and honey are used instead of sugar to sweeten this delicious feast even more. In this respect, dolaz can be an unforgettable experience for both those who like to eat healthy and those who eat from different cultures.
7. Köftür
Köftür – Fotoğraf Kaynak: Kulturportalı.gov.tr
Köftür is one of the crown jewels of the gastronomic feast in Cappadocia. Because the grape season in Cappadocia also means the making of köftür and it is also served as Anatolian jelly bean or grape delight.
On the other hand, the making of köftür is basically based on a combination of grape juice, flour and starch. These three ingredients are crowned with only grape juice without the addition of sugar, making it a healthy and delicious snack. Moreover, it is a food source that can be easily consumed for those who calculate calories.
8. Gendirme
Keşkek, which we encounter in almost all Anatolian regions, is known as gendirme in Cappadocia. However, gendirme is based on a slightly different production method compared to other types of keşkek. The main point here is that the wheat is not crushed as in keşkek, but left grain by grain. Blended with the mysterious atmosphere of Cappadocia, gendirme is an invitation to a gastronomic discovery for flavor lovers.
9. Nevsehir Pan
Nevsehir Pan is one of the most frequently mentioned among the famous foods of Cappadocia. The main element that makes this dish famous is the natural tomato paste and spices it contains, as well as the vegetables from the fertile soil of Cappadocia.
This flavor, which basically resembles hair roasting or sautéed meat, is also very rich in terms of containing animal foods such as lamb and tail fat. Of course, there are cases where Nevsehir Pan is also served with Avanos pottery. But still, as a local delicacy, this recipe is usually based on the slow fire and spice method.
Translated with DeepL.com (free version)
10. Wine
Even if it is not among the dishes of Cappadocia, wines will be the first thing you will hear among its famous flavors. Because Cappadocia wine is well-known and especially demanded in many provinces. If we open the subject a little more; It would be impossible not to mention the vineyards in Cappadocia.
The wines in Cappadocia mature in cellars that smell of history and gain a character that inspires urban legends. In fact, each glass tells a story that oozes from the fertile soil of Cappadocia; the warm breath of the sun creates the soul of this special drink that matures in the cellars after cold winters. The wines of Cappadocia therefore celebrate not only the palate, but also the rich culture and history of the region.
Translated with DeepL.com (free version)
11. Pumpkin Seeds
Although not widely known, pumpkin seeds are one of the snack foods produced in Nevşehir and known as a significant source of income for the city. After potatoes and grapes, pumpkin seeds have become an indispensable part of local agriculture and are used in both traditional and modern cuisines, contributing to the gastronomic diversity of the region.
Preparing pumpkin seeds in Cappadocia is a painstaking process. The first step is to carefully remove the seeds from the fresh pumpkins. Then, the seeds are dried in the sun and subjected to a natural drying process. After drying, they are flavored with special spices and natural salts. Finally, this special mixture is roasted using traditional methods until it reaches a crispy texture. Thus, the exquisite pumpkin seeds of Cappadocia offer a unique combination of local flavors.
12. Molasses
Grape molasses, which is known to be made from 15 different grape varieties, is also famous in Nevşehir. Because these grape molasses are fermented in the aforementioned Avanos pots and with the support of the local soil.
In addition; these local grape varieties, the molasses obtained from the abundantly grown vineyards attracts attention with its unique aroma and dark color tones. Therefore, the production of grape molasses in this geography, combined with the preservation of traditional methods and the skillful use of modern techniques, leaves a unique taste on the palate that reflects the history and nature of the region.
13. Mantı
Cappadocia ravioli has a different and unique flavor profile than ravioli made in other provinces. This difference stems from the geographical features of the region and the use of local ingredients. Because in addition to the thin dough, the ingredients used in the filling are chosen in harmony with the unique climate and soil structure of Cappadocia. On the other hand, the most important factor that distinguishes this ravioli from other recipes is that it is cooked in the oven, made with bread dough and served in rolls rather than small bites.
Bon appetit!
Source
- Türkiye Kültür Portalı / Kapadokya. (tarih yok). Kültür Portalı: https://www.kulturportali.gov.tr/turkiye/nevsehir/neyenir/gendrme-yemeg adresinden alındı
