cappadocia
Tours
AGöreme Valley
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.
BDerin Kuyu
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.
CIhlara Valley
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.
DBelisırma
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.
AGöreme Valley
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.
BDerin Kuyu
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.
CIhlara Valley
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.
DBelisırma
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.
AGöreme Valley
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.
BDerin Kuyu
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.
CIhlara Valley
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.
DBelisırma
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.
