Cappadocia Turkish Cuisine; Today, when Cappadocia is mentioned, Nevşehir, Avanos, Ürgüp, Göreme, Zelve, Uçhisar and Soğanlı Valley and the more known Ihlara Valley come to mind. However, Cappadocia spreads over a much wider area. Its southern border is the Taurus Mountains, and its northern border is near the Black Sea. It is in a geographical location that includes Yeşilırmak and Kızılırmak. Cappadocia is definitely more than Fairy Chimneys.

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Historical Development of Cappadocia Turkish Cuisine

While describing the food culture of Cappadocia, it is impossible not to mention the Hittite civilization. The Hittites are a people who came to Anatolia through the Caucasus in the 1700s BC. At that time, the Hittites settled in Hattusa, in the north of Cappadocia, and spread from there. They established a large and powerful empire stretching from the Black Sea coast to Lebanon. Hattusa was also the capital of the Hittite State and is located near present-day Çorum.

Cappadocia Turkish Cuisine

During the Hittite period, the only place whose name we know in today’s small Cappadocia is Zuwanisa, or Avanos. The jug and amphora production in Avanos dates back to that time. The most important product of the Hittite period was grape and vine. So much so that even laws were enacted in his name. The spike and bunch of grapes seen in the king’s hand in a Hittite relief, explains the importance of these two products.

Cappadocia Turkish Cuisine; In the 6th century BC, Cappadocia was occupied by the Persians. Later, Alexander the Great comes and drives the Persians out of Anatolia. With Alexander the Great, Greek culture strengthened in the region. Narince, one of the most prestigious white grape varieties in Turkey, was also one of the important grape varieties of that period.

When we look at the dishes from the past years; lentil salad, lentil patties made with bulgur, bulgur pilaf with mushrooms, stuffed quince, dried apricot stew, pastrami, baked beans with pastrami in a casserole, eggs with bacon in a casserole, pita with cheese and meat, ravioli, pastrami pastry, stuffed leaves with meat, keskek are important regional dishes.

In the middle of the 13th century, the Mongol invasion is seen in Cappadocia. The Mongols, who burn and destroy everything that comes their way, also destroy the vineyards of the region. With the settlement of the Turks in the region, viticulture recovers again. Bektashism spread in Cappadocia with Hacı Bektaş Veli, who came from Central Asia and settled in the region. The town where he lived and was buried after his death is the town known today as Hacı Bektaş Veli Town.

Cappadocia Turkish Cuisine; As a result of the Greeks leaving the region with the population exchange in 1923, viticulture suffered a great blow and regressed. And unfortunately most of the old Cappadocia dishes were lost with the same exchange.

Cappadocia Turkish Cuisine

Cappadocia Turkish Cuisine; Although Cappadocia is an agricultural region that can be considered arid, as I mentioned above, it has a very important place in terms of grape cultivation. There are many local grape varieties in the region. When we look at the main grape types, emir, linen shirt, sergeant, razaki and finger grapes as white grapes, and dimrit, Yediveren and Nevşehir Karası as red grapes are the most well-known local grape types. Kalecik Karası, one of Turkey’s prestigious grape varieties (its original homeland is Ankara – Kalecik), is one of the grape varieties adapted to the region.

Potatoes and zucchini are among the most important agricultural products in the region, especially to use their seeds. The volcanic and tuffy soil structure unique to the region gives excellent results in these products.

Cappadocia Turkish Cuisine; Mainly grain products, wheat and its derivatives, legumes such as bread, bulgur, noodles, beans, chickpeas, broad beans are the basic foodstuffs consumed by the people of the region. It is known that bazlama, a kind of bread, has been made in Cappadocia for centuries. Fresh cheese, butter and cottage cheese are also among the important nutrients. Since there are no olive groves and olives in Cappadocia, there is no olive oil. It was brought from Istanbul and started to be used since the middle of the 19th century.

In all Cappadocia houses, vinegar, molasses and raisins were made. Although it has decreased today, there was no house in the old period without a tandoor oven.

The Most Known Dishes of Cappadocia Turkish Cuisine

Cappadocia Turkish Cuisine; When we look at the dishes from the past years; lentil salad, lentil patties made with bulgur, bulgur pilaf with mushrooms, stuffed quince, dried apricot stew, pastrami, baked beans with pastrami in a casserole, eggs with bacon in a casserole, pita with cheese and meat, ravioli, pastrami pastry, stuffed leaves with meat, keskek are important regional dishes. comes at the beginning of the meal. The pottery kebab, which is a popular dish these days and must be tried by all the tourists who visit the region, is funny and strange, but it is not a real dish specific to the region.

Cappadocia Turkish Cuisine

Recipes of the Most Famous Dishes of Cappadocia Turkish Cuisine

Testi (Potter) kebab; is one of the most popular Cappadocia dishes in Cappadocia. The meal, which is prepared from beef or mutton as the main ingredient, is cooked and presented in an earthen pot by adding tomatoes, garlic, pepper and spices.

Nevşehir Pan; cubed meat is placed on peppers arranged in a pan. It is prepared by cooking in the oven for 1 hour.

Dolaz; is one of the most popular and popular desserts in the region. It is made with sweet butter, eggs, flour, milk, sugar, similar to flour halva. It is served by adding chopped walnuts and molasses on it.

Köftür; is one of the important products of the region, reminds Turkish delight and is also known as Anatolian jelly. It is a part of the fertile region that will provide food without any additives and will warm and energize in cold periods. It is a healthy and low calorie food. It is sold in herbalists and markets. Grape juice, flour and starch are used in its production and no extra sugar is added. It is expected to cool in containers and dried under the sun. It is then stored in containers in cool places.

Dry Cream; is a different flavor from the cream spread on the bread we use in our daily life. It is solid, like a wafer, to be cut or broken with a knife. This flavor is produced in Kaymaklı Village of Nevşehir and the village takes its name from this flavor. To make this delicacy, the milk is boiled and the milk is left to rest on trays over the charcoal fire in the tandoor.

Gendime; consists of tomato paste, onion, butter and bulgur. It is one of the dishes made in the tandoori. It is one of the special flavors of the region.

Dıvıl; is made by kneading the diced boiled potatoes with bulgur, turning them into meatballs, and then frying in oil. It is among the Cappadocia dishes that we can taste from the region.

Agpakla; is made of white beans and veal in pots to be cooked. It is cooked in a tandoor in about 3-4 hours.

Onioning (Soganlama); occurs when coarsely chopped onions are combined with the dough. It is among the hearty and practical Cappadocia dishes.

Sızgıt; is prepared from virgin beef, mutton, kidney fat or tail fat. It is among the popular Cappadocia dishes.

Dudu soup; is one of the most delicious Cappadocia dishes to be consumed in winter, with the combination of bulgur, onion, tomato paste and oil.

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Historical Development of Cappadocia Food Culture

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