Testi Kebabı. Meat and vegetables slowly stewed in a ceramic jug, which is broken during serving. Thanks to traditional pottery in the town of Avanos, it is the most famous symbol of Cappadocian gastronomy.
Çömlek Fasulyesi. Beans slowly baked with tomatoes and peppers in a clay pot (çömlek). Associated with the region due to traditional pottery and the long tradition of slow cooking in ceramic vessels.
Nevşehir Tava. A typical local dish made of meat (usually lamb or beef) with vegetables, baked in an oven. Associated with the town of Nevşehir.
Dolaz. A simple dessert made of flour, butter, and grape syrup (pekmez), traditionally associated with rural areas of Cappadocia. Popular particularly due to the availability of local ingredients.
Köftür. A sweet made from grape must thickened with flour and nuts, dried in the sun. A regional specialty thanks to the traditional cultivation of grapevines in Cappadocia.
Kuru Kaymak. Dried thick dairy cream, typical of Cappadocia. The local method of preserving dairy products distinguishes it from other Turkish regions.
Gilaburu Şerbeti. A local non-alcoholic beverage made from viburnum (gilaburu), typical of the Nevşehir area. Popular for its refreshing taste and traditional use of this regional fruit.
Üzüm Hoşafı. A compote made from dried grapes, typical of the region due to the historical cultivation of grapevines and the traditional method of preserving fruit during the winter months.
Ayva Dolması. Quince stuffed with a meat mixture and baked in the oven. Associated with the region due to the local tradition of quince cultivation and its use in cooking, especially in the area around Nevşehir and Ürgüp.
Ürgüp Köftesi. Meatballs prepared according to a specific local recipe, typical of the town of Ürgüp. They are associated with the local culinary tradition.
Üzüm Pekmezi. Thick grape syrup traditionally made in the region due to the abundance of grapevines. Typical of Cappadocia as a natural sweetener and energy food.
Nevşehir Simidi. A type of pastry characteristic of the town of Nevşehir. A popular regional bakery specialty.
Kabak Çekirdeği. Roasted pumpkin seeds are a popular regional snack. In Cappadocia, a specific variety of pumpkin is traditionally grown, known particularly for its seeds.
Cevizli Sucuk (Köme). Nuts strung on a thread and dipped in thickened grape syrup, then dried. This sweet is typical due to local grape and nut production and the traditional method of preservation.
Ürgüp Şarabı. Wine from the town of Ürgüp and its surroundings, typical due to the region’s unique volcanic soil, which gives the wine its characteristic taste. Cappadocia is one of the few Turkish regions with a significant winemaking tradition.
Testi kebabı is a regional specialty of the pottery town of Avanos. It consists of meat (lamb, beef, or chicken), vegetables, and spices slowly baked in a sealed ceramic pot. The pot is symbolically broken directly at the table during serving. Testi kebabı is now popular throughout Turkey, but in Avanos, it retains its authentic character.
