![\"\"](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2020\/02\/iStock-547220962-1024x681.jpg\")
<\/figure>\n\n\n\nMant\u0131 (Turkish ravioli) is a dish that migrated from Central Asia, that was later fused with Anatolian cuisine. Mant\u0131, especially boiled mant\u0131, soon became a central part of Turkish cuisine. Kayseri is famous for its delicious mant\u0131, but is also a traditonal part of \u00c7orum, Tokat, Ni\u011fde, Sinop and Sivas cuisine. Depending on the local recipe, the mant\u0131 dough is carefully rolled out in preparation for the main ingredients that are then placed in the center, before folding. The triangle-shaped or rose-shaped folded mant\u0131 is later cooked in the oven or in boiling water. The final step, before serving is to put a generous helping of yoghurt, butter tomato sauce and chilli flakes. The mant\u0131 of Kayseri, is a smaller size and served with more sauce than usual. The mincemeat and dough ingredients that make up this mant\u0131 are placed on a tray and cooked in the oven. A similar type of mant\u0131, from \u00c7orum is known as dry mant\u0131, is made without meat and cooked on a tray. The mant\u0131 of Sivas is triangle-shaped. Other mant\u0131 treats, h\u0131ngel, originates from Sivas and Erzurum. H\u0131ngel is made with potatoes and larger dough pieces and is served plain or with yoghurt.<\/p>\n\n\n\n
\n\n\n\n
B\u00f6rekler (Turkish pastry)<\/strong><\/h2>\n\n\n\n![\"\"](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2020\/02\/iStock-184229762-1024x678.jpg\")
<\/figure>\n\n\n\nFilo pastry, or rolled out dough, is packed with delicious ingredients, then shaped and folded accordingly. There are many variants of b\u00f6rek. The most popular are: su b\u00f6re\u011fi, kol b\u00f6re\u011fi, puf b\u00f6re\u011fi, and tepsi b\u00f6re\u011fi. Su b\u00f6re\u011fi is a favorite variety of b\u00f6rek,pastry is boiled in water before being arranged on the tray, and is often eaten alongside Turkish breakfast<\/a>.
In Kastamonu, alt-\u00fcst b\u00f6re\u011fi, fincan b\u00f6re\u011fi, k\u00fcre b\u00f6re\u011fi, cabbage b\u00f6re\u011fi, spinach and potato b\u00f6re\u011fi are famous dishes. In Eski\u015fehir, \u00e7i\u011f boregi is a must-try, especially b\u00f6rek shops around Odunpazar\u0131. The serpme b\u00f6re\u011fi of Antalya is exquisite. Local delicacies of Edirne and Tekirda\u011f are loznik, b\u00fckme, Arnavut and gelincik otlu b\u00f6re\u011fi. Konya b\u00f6re\u011fi, Recai b\u00f6re\u011fi and Sezai b\u00f6re\u011fi are also favorites. You can find these pastries in shops around \u015eems-i Tebrizi Mosque. Kurdish b\u00f6rek is another treat, served with powder sugar from Bing\u00f6l.<\/p>\n\n\n\n
\n\n\n\nPide (Turkish pizza)<\/strong><\/h2>\n\n\n\n![\"\"](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2020\/02\/iStock-171290676-1024x683.jpg\")
<\/figure>\n\n\n\nPide is another delicious dish that migrated from Central Asia. It is placed on a long stretch of dough that is later filled with ingredients then placed in an oven. It can be enjoyed any horu of the day and is prepared differently depending on the region. The pide of Samsun is the most famous in T\u00fcrkiye. The historical Bafra pide of Samsun gained its name in 1850 and is known as kapal\u0131 (closed) pide, where the ingredients are sealed within the dough. Konya is also renowned for its 60-year-old pide recipe, a delicious combination of meat, onion, tomatoes and peppers are placed on dough and cooked in the oven. Mevlana pide is a mixture of cheese and meat and another Konya speciality. For those that can\u2019t get enough of pide some other places you can visit are: Bursa, Kastamontu, Sivas, Ayd\u0131n, Denizli and Trabzon. In Rize, you can find varities bursting with fried meat and cheese. Some must-try dishes are the kind in Trabzon with feta cheese and S\u00fcrmene, tahini in the bursa kind, k\u0131r in Kastamonu and sherbet pide in Aksaray.<\/p>\n\n\n\n
\n\n\n\nEkmekler (Bread)<\/strong><\/h2>\n\n\n\n![\"\"](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2020\/02\/iStock-475263838-1024x683.jpg\")
Many mixed breads and rolls shot from above.<\/figcaption><\/figure>\n\n\n\nBread is a popular staple of Turkish cuisine, and there are varieties of bread, without or without yeast, in each region. In rural parts of T\u00fcrkiye, each household is equipped with a special oven, furnace and sa\u00e7. In the city you can find plenty of oven baked bread shops, and different varieties of bread. Every meal is laden with a variety of bread, depending on region, from somun, tand\u0131r, bazlama, corn bread and filo pastry. You can find tand\u0131r bread in Erzurum,\u00a0Elaz\u0131\u011f,\u00a0Diyarbak\u0131r,\u00a0A\u011fr\u0131,\u00a0Kayseri,\u00a0Hatay,\u00a0Eski\u015fehir,\u00a0Mardin\u00a0and\u00a0Malatya. Bazlama dough, called Tablama is famous in\u00a0Ad\u0131yaman,\u00a0Trabzon\u00a0and, Malatya is comprised of flour, water and salt and cooked in a sa\u00e7. Bazlama is called Bazlama in \u00c7ank\u0131r\u0131 and in Zonguldak g\u00f6b\u00fc, in\u00a0\u0130zmir\u00a0bezdirme, and in Manisa pezdirme. Tand\u0131r bread is cooked in a oven, in a hole in the Earth, and can be sampled at Erzurum,\u00a0Erzincan, Elaz\u0131\u011f, Diyarbak\u0131r, A\u011fr\u0131, Malatya, Sivas and\u00a0\u015eanl\u0131urfa. Corn bread is a symbol of the Blacksea region. There are different vairities in\u00a0Sinop<\/a>,\u00a0Artvin<\/a>, Trabzon and\u00a0Kastamonu<\/a>, that go beautifully with fish.From pide (pizza) to mant\u0131 (turkish ravioli), and pastries galore, there are plenty of delicacies for you to try.<\/p>\n","protected":false},"excerpt":{"rendered":"Mant\u0131 (Turkish ravioli) Mant\u0131 (Turkish ravioli) is a dish that migrated from Central Asia, that was later fused with Anatolian cuisine. Mant\u0131, especially boiled mant\u0131, soon became a central part of Turkish cuisine. Kayseri is famous for its delicious mant\u0131, but is also a traditonal part of \u00c7orum, Tokat, Ni\u011fde, Sinop and Sivas cuisine. Depending on the local recipe, the mant\u0131 […]<\/p>\n","protected":false},"author":53,"featured_media":1887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,321,988,147,240],"tags":[],"class_list":{"0":"post-1886","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-destinations","8":"category-eating-drinking","9":"category-turkish-cuisine","10":"category-trip-ideas","11":"category-turkey"},"_links":{"self":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/comments?post=1886"}],"version-history":[{"count":0,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1886\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media\/1887"}],"wp:attachment":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media?parent=1886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/categories?post=1886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/tags?post=1886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/figure>\n\n\n\nFilo pastry, or rolled out dough, is packed with delicious ingredients, then shaped and folded accordingly. There are many variants of b\u00f6rek. The most popular are: su b\u00f6re\u011fi, kol b\u00f6re\u011fi, puf b\u00f6re\u011fi, and tepsi b\u00f6re\u011fi. Su b\u00f6re\u011fi is a favorite variety of b\u00f6rek,pastry is boiled in water before being arranged on the tray, and is often eaten alongside Turkish breakfast<\/a>. Pide is another delicious dish that migrated from Central Asia. It is placed on a long stretch of dough that is later filled with ingredients then placed in an oven. It can be enjoyed any horu of the day and is prepared differently depending on the region. The pide of Samsun is the most famous in T\u00fcrkiye. The historical Bafra pide of Samsun gained its name in 1850 and is known as kapal\u0131 (closed) pide, where the ingredients are sealed within the dough. Konya is also renowned for its 60-year-old pide recipe, a delicious combination of meat, onion, tomatoes and peppers are placed on dough and cooked in the oven. Mevlana pide is a mixture of cheese and meat and another Konya speciality. For those that can\u2019t get enough of pide some other places you can visit are: Bursa, Kastamontu, Sivas, Ayd\u0131n, Denizli and Trabzon. In Rize, you can find varities bursting with fried meat and cheese. Some must-try dishes are the kind in Trabzon with feta cheese and S\u00fcrmene, tahini in the bursa kind, k\u0131r in Kastamonu and sherbet pide in Aksaray.<\/p>\n\n\n\n Bread is a popular staple of Turkish cuisine, and there are varieties of bread, without or without yeast, in each region. In rural parts of T\u00fcrkiye, each household is equipped with a special oven, furnace and sa\u00e7. In the city you can find plenty of oven baked bread shops, and different varieties of bread. Every meal is laden with a variety of bread, depending on region, from somun, tand\u0131r, bazlama, corn bread and filo pastry. You can find tand\u0131r bread in Erzurum,\u00a0Elaz\u0131\u011f,\u00a0Diyarbak\u0131r,\u00a0A\u011fr\u0131,\u00a0Kayseri,\u00a0Hatay,\u00a0Eski\u015fehir,\u00a0Mardin\u00a0and\u00a0Malatya. Bazlama dough, called Tablama is famous in\u00a0Ad\u0131yaman,\u00a0Trabzon\u00a0and, Malatya is comprised of flour, water and salt and cooked in a sa\u00e7. Bazlama is called Bazlama in \u00c7ank\u0131r\u0131 and in Zonguldak g\u00f6b\u00fc, in\u00a0\u0130zmir\u00a0bezdirme, and in Manisa pezdirme. Tand\u0131r bread is cooked in a oven, in a hole in the Earth, and can be sampled at Erzurum,\u00a0Erzincan, Elaz\u0131\u011f, Diyarbak\u0131r, A\u011fr\u0131, Malatya, Sivas and\u00a0\u015eanl\u0131urfa. Corn bread is a symbol of the Blacksea region. There are different vairities in\u00a0Sinop<\/a>,\u00a0Artvin<\/a>, Trabzon and\u00a0Kastamonu<\/a>, that go beautifully with fish.From pide (pizza) to mant\u0131 (turkish ravioli), and pastries galore, there are plenty of delicacies for you to try.<\/p>\n","protected":false},"excerpt":{"rendered":" Mant\u0131 (Turkish ravioli) Mant\u0131 (Turkish ravioli) is a dish that migrated from Central Asia, that was later fused with Anatolian cuisine. Mant\u0131, especially boiled mant\u0131, soon became a central part of Turkish cuisine. Kayseri is famous for its delicious mant\u0131, but is also a traditonal part of \u00c7orum, Tokat, Ni\u011fde, Sinop and Sivas cuisine. Depending on the local recipe, the mant\u0131 […]<\/p>\n","protected":false},"author":53,"featured_media":1887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,321,988,147,240],"tags":[],"class_list":{"0":"post-1886","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-destinations","8":"category-eating-drinking","9":"category-turkish-cuisine","10":"category-trip-ideas","11":"category-turkey"},"_links":{"self":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/comments?post=1886"}],"version-history":[{"count":0,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1886\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media\/1887"}],"wp:attachment":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media?parent=1886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/categories?post=1886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/tags?post=1886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
In Kastamonu, alt-\u00fcst b\u00f6re\u011fi, fincan b\u00f6re\u011fi, k\u00fcre b\u00f6re\u011fi, cabbage b\u00f6re\u011fi, spinach and potato b\u00f6re\u011fi are famous dishes. In Eski\u015fehir, \u00e7i\u011f boregi is a must-try, especially b\u00f6rek shops around Odunpazar\u0131. The serpme b\u00f6re\u011fi of Antalya is exquisite. Local delicacies of Edirne and Tekirda\u011f are loznik, b\u00fckme, Arnavut and gelincik otlu b\u00f6re\u011fi. Konya b\u00f6re\u011fi, Recai b\u00f6re\u011fi and Sezai b\u00f6re\u011fi are also favorites. You can find these pastries in shops around \u015eems-i Tebrizi Mosque. Kurdish b\u00f6rek is another treat, served with powder sugar from Bing\u00f6l.<\/p>\n\n\n\n
\n\n\n\nPide (Turkish pizza)<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\n
\n\n\n\nEkmekler (Bread)<\/strong><\/h2>\n\n\n\n