1. Testi kebabı (Pottery kebab)
The long-necked clay pots of Cappadocia add a special accent to this tasty dish. Lamb meat, onions, tomatoes, garlic, eggplant, mushrooms, and potatoes are placed in a clay pot, which is sealed with dough and slow-cooked for about two hours – until the meat is tender. Now for the best part: the clay pot is brought to the table and the neck is lopped off, giving the diner access to the delicious casserole inside. This is a must-try dish in Cappadocia.
2. Çömlek fasulye (Beans in a pot)
The clay pot is also deployed for this tasty bean dish. A delicacy in Ürgup, the dish is also known as ağpakla. Dried beans are boiled on a stove and then placed in the pot with lamb or beef. The clay pot is then placed in a tandoor – the same clay oven where yufka bread is baked. After about three hours of cooking, the clay pots are removed from the embers and the dish is served.
3. Ayva dolma (Stuffed quince)
If you enjoy fruit, you’ll love ayva dolma (stuffed quince). A specialty in Cappadocia, the quince is filled with minced meat, spices and tomato paste. Served warm, the dish is a perfect balance of sweet fruit, savory meat and local spices.
4. Kuru kaymak (Dry cream)
Kuru kaymak is another local delicacy in Cappadocia. It is mainly produced in the village of Kaymakli, in Nevsehir, as well as some areas in eastern Anatolia. This dish is time-consuming to make; cow or buffalo milk is slowly cooked in a tandoor. The cream layer, which solidifies after the water in the milk has evaporated, is then cut away and dried. It takes great quantities of milk to produce even a small portion of this delicacy!
