Central Anatolia is famous for energy-boosting wheat-based dishes due to its harsh and cold climate. The cities that stand out with their cuisines in the region include Konya, Nevşehir, and Kayseri. In Konya, you can experience the Mevlevi cuisine at its best, especially during the week of Şeb-i Arus, when the death of Rumi is commemorated each year. While in Konya, make sure to taste Etli Ekmek, a flatbread with minced beet and spices.
In Nevşehir and Cappadocia, you can taste the region’s most delicious meat-based platters, such as Testi Kebabı and pair them up with a glass of white Cappadocian wine made of Emir grapes.
Other prominent delicacies of the region include Kayseri Yağlama, Pastrami (Pastırma), Mantı, Nevzine dessert, and Aside dessert made with flour, butter and grape molasses. Moreover, a special type of berries, called Gilaburu, is grown in the region around Kayseri and its juice is used widely for its health benefits.
For more information on Central Anatolian cuisine, visit here.