The cooks in the kitchen of Cappadocia, which has hosted many civilizations in history and whose nature is embroidered like a blessing, are at least as artists as Avanos potters! The eye-catching atmosphere also passes into an equipped Cappadocia table. Your eyes are full of presentation and your palate is full of taste. In response to the questions of what to eat in Cappadocia, where to taste, which food to choose and where to choose, we will recommend you to take a spot in a big geography. In fact, when the material is of such nature, let’s underline that every taste will be attractive to those who know the work.

Where and What to Eat in Cappadocia?
It should be noted that the cuisine of the region has the traditional features of Central Anatolia in Cappadocia, where its restaurants offer menus according to each traveler portfolio with budgets and especially the mixture of cereals and legumes. Due to the geographical location, the lack of agricultural products highlighted the dishes made with legumes. Although baked beans are a known flavor and widely used legumes in our country, you encounter a different flavor when you eat what is cooked in pottery in Cappadocia. Wheat, bulgur and flour are also indispensable for Cappadocian food culture. Arapaşı becomes more unique with the culinary touches of Cappadocia, with its chimney, peshmani, hand-made ravioli, which is made by hanging and turning a whole lamb into a tandoor, evoking the halva of flour. If you want a snack, you can find different alternatives from pita to meat bread or herbed pancake. But when you ask what to eat in Cappadocia, the first thing that comes to mind is the test kebab!

Cappadocia Test Kebab
He knows that the test kebab, which is called the most famous dish that is specific to the region and recommended as “don’t come without eating”, is actually the spiritual patent of Yozgat region. But in Cappadocia, which is home to an art such as pottery, cooking the dishes in pottery both makes the flavor different and suits the region quite well.

Traditionally prepared with the main ingredients of lamb, onion, tomato, garlic and, as appropriate, vegetables such as eggplant, mushrooms, potatoes, this kebab is flavored by being released into the water in the test while it is cooked over low heat. But the thing that was done in the tandoor was most liked. In some restaurants, although the mouth of the test is covered with dough and cooked, the original test kebab’s mouth is closed with a pierced potato. As the hole in the middle of the potato expands while cooking, the test adds flavor to the kebab’s essence like a pressure cooker.

The use of spices doesn’t share the secret of the cooks and how much they add to the flavor they created. The jugs where the kebabs are placed are made in Avanos with a special secret coating. Therefore, the test kebab is eaten different in Çorum and different in Cappadocia. In the meantime, let’s also say that you will be affected by eating with the presentation that the test is broken in front of you and with the smell rising from the fractures. The same recipes for crowded groups can be prepared in large pots.