WHAT TO EAT IN CAPPADOCIA ?

Pitcher Kebab

One of the unique flavors of the Cappadocia region that has a worldwide reputation is the famous jug kebabs. Today, in addition to tandoori, they are also made in open ovens and hearths. The traditional jug kebab is prepared by mixing meats with tomatoes, garlic, black pepper and chili in earthenware pots called jug and terracotta, made in the Avanos district, and placing them in the jug, and slowly cooking them in tandoori for 2 hours. Rather, it is a meal for crowded groups on very special occasions such as weddings and festivals. The jug brought to the table in restaurants is broken by the waiter from the throat and the contents are served.

Stuffed Vine Leaves

Stuffed vine leaves are one of the indispensable flavors of Turkish cuisine. It is a meal made by wrapping vine leaves with other internal materials, especially bulgur (processed wheat) or rice, depending on the region. They are made in the lands of the Ottoman Empire. There are different types of stuffed vine leaves, which are more unique to Aegean cuisine, with olive oil and ground meat.

You can easily find stuffed vine leaves on the menu of most restaurants in Cappadocia, famous for its vineyards.

Bulgur (Processed Wheat) Pilaf with Mushrooms

Are you one of those who love all kinds of pilaf, we are sure you also love this wonderful Turkish-style bulgur pilaf, which is on the list of local Cappadocian foods. Bulgur pilaf made with mushrooms and various spices has a very interesting taste. If you have never tried the bulgur and mushroom duo before, you must try it.

Onion and garlic are chopped finely and are roasted with butter in a pot. The mushrooms are cut into the desired size and the bulgur, tomatoes and enough water in the are added to a pot and are cooked on low heat until the pilaf is drained.

Dolaz

This is the butter and nut version of halva flour unique to the Cappadocia region. For flavor, only grape molasses is used instead of sugar. When people say halva flour in Cappadocia, sweet dolaz comes to mind. Bake until the color of the flour darkens. After the flour has cooled a bit, it is mixed with milk and cooked to the consistency of pudding, poured into a baking dish and served warm by pouring melted butter over it.

Köftür

Wine, molasses, fruit pulp and köktür, one of the people’s most popular flavors made from grapes harvested together with the grape harvest in the Cappadocia region, fit into the local cuisine as a traditional dessert. Grape juice made from naturally grown grapes without the use of any additives is boiled together with flour and starch in a cauldron. The flour is poured into the boiling must gradually and in equal amounts. The syrup becomes molasses by boiling it, and the product in the cauldron becomes köftür by thickening with flour.

Since no sugar is used in the preparation of köftür, it is known as both a healthy and low-calorie dessert. This dessert, usually made at harvest time, is a winter dessert eaten with nuts. It is generally eaten with tea made after the family dinner when it is cold in winter.

Since köftür is sold in all bazaars and markets in Cappadocia, you can find and try it.

Dry Cream

This cream is another cream. It is not as soft as the traditional cream that is spread on bread, but firm enough to be cut with a knife or broken by hand. Considering boiling, resting the milk and drying the cream, it takes at least 5 days to make. It can last 10-15 days in the refrigerator. It is produced only in Kaymaklı village in Nevşehir’s Derinkuyu district. Dried cream is already one of the registered flavors of Kaymaklı and Derinkuyu and is sold in most businesses. You can eat it either with jam or honey.

Beans in Terracotta Pot.

Beans are boiled on the fire and put in the earthen pot together with the minced meat. This earthen pot is placed in the tandoor and allowed to cook slowly for 3 hours. Then, after adding the tomato sauce, onion and spices, it is boiled for another hour and prepared for serving.

Stew with Chickpeas

Lamb meat is roasted with onion. Pre-prepared beef, onion, butter, olive oil, salt, black pepper, chili and cumin put in the terracotta pot with chickpeas. Then bell pepper sauce and tomato sauce are added along with the broth. Finally, all this mixture is left to cook in tandoor.

Nevşehir Pan Meal.

Hot peppers are chopped and tucked under the skillet. Diced meat is added on top, then chopped tomatoes and garlic are added. On top, finely chopped tail fat and salt are added and cooked over a wood fire. The cooking time for this dish is 1 to 1.5 hours.

Wine in Cappadocia

Wine is the first thing you must taste during your visit to Cappadocia. You can experience unforgettable moments breathing in the historical atmosphere of the region with aged wines stored in cave cellars in Cappadocia. In addition, you can simultaneously try many types of wine from the region. Cappadocian wines are among the products that complement the local culture at a table decorated with local dishes or near a fireplace while viewing the unique valleys. If you are a wine-loving traveler, you will remember Cappadocia with its wines.
The abundance of viticulture in Cappadocia comes from the Kızılırmak River that passes through the region and the volcanic soil with tuff specific to the region. The tuff soil formed by the volcanic activities of the Erciyes, Hasan and Melendiz mountains millions of years ago enables vines to produce quality grapes. Another feature of Cappadocia’s volcanic structure for winemakers is that the rocks are soft enough to be sculpted, and the excavated caves can be used as cellars. These caves, which keep the temperature constant and cool in summer and winter, are used as natural air conditioners in Cappadocia and also preserve the natural aroma of the wine during fermentation.