1. Testi kebabı (Pottery kebab)
The clay pots of Cappadocia add an extra special flavor to this special delicacy of Cappadocia; Testi kebab is made by cooking lamb meat, onions, tomatoes, garlic, aubergine, mushrooms, potatoes, such as vegetables in a pot. All are added to this special pot and slow-cooked for about 2 hours. Now for the best part. The clay pot is brought to the table, broken in a swoop and ready to serve. This is a must-try dish in Cappadocia.
2. Çömlek fasulye (Beans in a pot)
Beans are another delicious dish cooked in clay pots. A delicacy of Urgup, the beans are also known as “ağpakla”. The dried beans are first boiled on the stove and then placed into the pot along with the meat. The pot is then buried in the tandoor where the “yufka” bread is cooked and left to cook for an average of 3 hours. The clay pots cooked in embers are served warm.
3. Ayva dolma (Stuffed quince)
Do you like it when the main ingredient in a dish is fruit? “Ayva dolma” (stuffed quince) is one of those special dishes, a local delicacy in Cappadocia. The quince is stuffed with cooked mincemeat and a type of wheat grain. Served warm, the quince is the perfect mix of flavors.
4. Kuru kaymak (Dry cream)
“Kuru kaymak”, a special local delicacy of Cappadocia, is produced in the village of Kaymakli in Nevsehir and some parts of eastern Anatolia. Dry cream, which is quite difficult to make, after hours of boiling milk to the thick consistency of boza is formed by drying the resulting skim.
As we mentioned in our things to do in Cappadocia’s article, Cappadocia is home to some highly talented locals. These artisans are as crafted in pottery as they are in cooking. Recipes passed down generation by generation have become the famous delicacies of the region. Let’s discover these delicious specialties together.