Cappadocia

Nevşehir Pottery Kebab

Jug Kebab, whose taste is in your palate with its unique presentation, is made by blending beef, pepper, tomato, garlic and many spices.

The materials put into the kebab made from soil are cooked in low wood fire for 2 hours by closing the mouth of the jug with a dough.

The Cappadocian Jug Kebab, whose presentation is as immense as itself, gets a visual feast when the waiter breaks and serves the pot on the table.

Ağpakla

Ağpakla, cooked in the famous pottery of Avanos, has emerged by cooking synchronized cooking of dry white beans, oil and bony meat, onions and delicious spices.

In order to discover Anatolia in the pot, you should wait for it to cook for at least 3 hours.

Stuffing Quince

Stuffing Quince, one of the most interesting tastes of Cappadocia Turkish Cuisine, is one of the rare dishes where you can feel a mixture of salty and sweet.

It is prepared by filling the carved quince with a mixture of minced meat and smaller granules of burghul.

One of the signature dishes of Cappadocia Cuisine has managed to enter our kitchen with the combination of the sour taste of the quince and the cooked minced meat-burghul mixture.

Soğanlama

Practical and fast-made onion is made by simply cooking the onion and dough. In addition, it is supplemented with tomatoes, green peppers and spices that vary according to the palate of the maker.

With the beautifully cooked dough in the dough, a very simple but delicious nutritious meal will take its place in the table.

Sızgıt

It is prepared by cooking the diced meat in cubes with kidney oil and tail oil in addition to its own oil and drying. After being cooked, it is frozen and the oils are frozen and ready for service.

Nevşehir Pan

The Nevsehir Pan is one of the most important and frequently preferred meat dishes of the Cappadocia region. Tomatoes and peppers are placed under the pan after chopping.

Finely chopped meats are roughly placed on vegetables, then seasoned with the addition of garlic and many spices.

Finally, it is blended with the unique flavor of the tail oil and left to cook on the tandoor fire.