About Ankara Central Anatolia
Central Anatolia Region, located in the central part of Anatolia, is one of the seven geographical regions of Turkey. Because of this location, this region is called “Central Anatolia”. The surface area of 151,000 sq km Central Anatolia Region covers 21% of this area is the territory of Turkey. It is the second largest region after Eastern Anatolia. It is adjacent to all regions except Southeast Anatolia Region. At the same time in Turkey “granary“, also remembered.
Central Anatolian cuisine, kitchen architecture, tools, dishes, cooking methods, table layouts, service methods, is prepared for the winter food is a unique kitchen.
The most interesting feature of the Anatolian culture is the inviting dishes. Neighboring lifts, chetnaw, coldness tables, tandira all the lamb prepared by hanging the banquet dinner table meals, Arabaşı and peshmani night guest meals are usually known dishes.
In Konya, three exquisite foods stand out. Fırın Kebabı, meat bread, cheese pita. In the recent years, mixed pita with cheese and meat was added to them. These three foods are of interest to foreigners as well as Konyans.
As Turkey is in other geographical regions of Central Anatolia Region 6 has its unique local flavors. From vegetables to meat, from salads to desserts, the Central Anatolia region distinguishes itself from other regions. In addition to being general, each city in the Central Anatolia Region has its own regional specialties.
Let us first remember the cities of Central Anatolia;
- Ankara
- Eskişehir
- Çankırı
- Kırıkkale
- Kırşehir
- Konya
- Aksaray
- Nevşehir
- Yozgat
- Kayseri
- Sivas
- Niğde
- Karaman
Especially in the Central Anatolia Region, Kayseri stands out. When you say Kayseri, the local flavors that come to mind are Kayseri ravioli, Kayseri bacon and Kayseri sausage. Here are the local dishes of the Central Anatolia Region.
Local Foods and Recipes of Central Anatolia Region
- Ankara Tavası (Ankara)
- Arabaşı (Eskişehir)
- Arabaşı (Yozgat)
- Baduç kavurması
- Bamya Çorbası (Aksaray)
- Batırık (Seydisehir)
- Bayram Könbe
- Beypazarı sarması
- Börek Çorbası (Kayseri)
- Bulgurlu, pazılı soğuk çorba (Sivas)
- Cevizli Tatlı (Eskişehir)
- Çiğ Börek (Eskişehir)
- Çiğleme (Aksaray)
- Çorum Baklavası
- Çubuk Turşusu
- Divriği Pilavı
- Düğün pilavı (Konya)
- Erciyes Salatası
- Eskişehir Çöreği
- Etli ekmek (Konya)
- Fakir Baklavası (Çorum)
- Fırında Ankara tavası
- Gabaklaş (Ankara)
- Gendeme (Kırşehir)
- Gömme (Ekmekli Et)
- Hamurlu Mercimek Çorbası (Sivas)
- Hasirde (Kırşehir)
- Haşhaşlı Dolma (Eskişehir)
- Helle Aşı (Sivas)
- Hoşmerim (Çankırı)
- Hunnak
- Hurma Tatlısı (Sivas)
- İrmik helvası (Konya)
- İskilip Dolması (Çorum)
- Kandil Makarnası (Nevşehir)
- Kapama(Eskişehir)
- Kara Kız Köftesi
- Karaçuval Helvası(Çorum)
- Kayseri Mantısı
- Kayseri Köftesi
- Keşkek
- Keşkek (Çorum)
- Kıkırdak çorbası (Konya)
- Kırşehir Köftesi
- Kirtimburt (Kayseri)
- Köbete (Eskişehir)
- Kuru (Beypazarı)
- Madımak (Yozgat)
- Mantarlı Borani (Çorum)
- Mumbar (Aksaray)
- Nevzine (Kayseri)
- Nohutlu Yahni (KONYA)
- Pastırmalı Börek (Kayseri)
- Pastırmalı Pide(Kayseri)
- Patlıcan orta (Konya)
- Pehli (Kayseri)
- Pekmezli Ayva Dolması
- Piravu Mantısı (Kayseri)
- Soğanlama (Ankara)
- Soğanlama (Kırşehir)
- Sulaç (Karaman)
- Sülbiye(Akşehir)
- Şaştım Aşı (Kayseri)
- Şöbiyet (Yozgat usulü)
- Tabahruhu
- Tatar Böreği (Eskişehir)
- Tepsi Mantısı (Kayseri)
- Tırhıt (Sivas)
- Toyga Çorbası (Konya)
- Yağlama (Kayseri)
- Yangıç (Çorum)
- Yoğurt Çorbası (Kırşehir)
- Yoğurtlaç (Kayseri)
- Yozgat Böreği
- Zeytinyağlı Pırasa Dolması (Çankırı)
7 Day tour
A sensual fusion floats through the ancient cities and picturesque villages of Turkey. Spices mingle, sweet scents awake the tongue and the country indulges in its culinary inimitably.
Ankara Central Anatolia Region Culinary Kitchen Menu
Yağlama / Kayseri (Layers of flat bread): Kayseri Usulü Yaglama uses flatbread, which has been part of Turkish cuisine since the 6th century. The Turkish nomads had baked flatbread in Central Asia. They have traveled to present-day Turkey over the centuries and have not stopped producing these flatbread ever since. read
Sülbiye (Sülbiye Aksehir Dinner): For those looking for different flavours, the Sülbiye dinner, which is a perfect and varied meal, is a taste of Aksehir. For those who want to try different flavours and taste new dishes. read
Bamya Yemeği (Okra Dinner): Okra soup, one of the indispensables of Konya cuisine, developed in the Seljuk palaces and kneaded with the Mevlevi tradition, has been one of the indispensables of the tables, especially weddings and special invitations for centuries.
Kırşehir usulü yoğurt çorbası (Kırşehir style yoghurt soup): It is a popular soup in all regions that can be drunk anywhere, in any way. Especially in Central Anatolia, it is consumed in abundance before meals.
Kayseri Mantısı (Kayseri Manti): “Mantı” means dumplings in English. The most famous name for dumpling dishes in Turkey is “Kayseri Mantısı”. Kayseri Mantısı is one of the most popular main dishes of Turkish cuisine. The birthplace of this court is the Turkish city of Kayseri, from which my father and my roots originate.
Tatar böreği (Tatar rolls): Börek is a different and creative flavour of Tatar immigrants. Tatar pastry, which is simple and practical to make, has recently been among the tastes of curiosity.,
Gazete baklavası / Sivas (Baklava): Among the various recipes of Baklava, newspaper baklava is a dessert that we often prepare with curly flavour and taste. The dessert owes its name to the pastry rolls, which are placed in the paper and lightly dried.
Nevzine tatlısı (multi-flaked pastry dessert): The Nevzine dessert from the Kayseri region is delicious and a sweet treat to fill your energy. In this dessert you will find the harmony of Tahini molasses. Nevzine dessert is a delicious dessert, especially after eating fish
Cevizli tatlı (Walnuss-Dessert): Walnut dessert is a crispy dessert recipe that earns your mouth. Who can refuse the walnut dessert recipe that will sweeten your tea time? This Dessert can be made smooth or walnut-colored.
9 Day tour
Take a break at the hotel and head to the cooking class in Cappadocia. You will learn to cook the delicious flavors of Turkey, blending the flavors of the Silk Road, Byzantines, Greeks and Ottomans. During the tour.