Best Central Anatolian Foods
MAIN INGREDIENTS
Etli ekmek is a delicious Turkish pizza-like dish originating from the city of Konya. The name of the dish means bread with meat. It consists of a thin, crispy flatbread made with flour, sugar, salt, yeast, and oil, which is then topped with ground beef and finely chopped onions, tomatoes, and peppers.
Etli ekmek is sometimes additionally topped with cheese before baking. Once the baked dish develops a golden-brown color, it is served cut into smaller pieces while still warm. Pair it with a glass of refreshing ayran for the best experience.
MOST ICONIC Etli ekmek
MAIN INGREDIENTS
The Turkish egg-topped flatbread filled with cheese, pepper and tomato, known as yumurtalı pide (lit. egg pita) hails from the Kayseri region in Middle Anatolia where locals sometimes also use another Anatolian delicacy as a topping for this type of pide bread - thinly sliced, spice-coated, and dry-cured beef called pastırma.
Yumurtalı pide is made with soft, chewy, oval-shaped pita dough, like most traditional Turkish pita breads, and other regional pizza-like foods. For the perfect yumurtalı pide, the egg is cracked in the middle of each bread only minutes before the end of baking.
OTHER VARIATIONS OF Sfiha
MAIN INGREDIENTS
Ankara tava is a traditional dish originating from Ankara. The dish is often made with a combination of lamb, orzo pasta, oil, hot peppers, tomatoes, onions, tomato paste, garlic, cumin, salt, and black pepper. The peppers and onions are seasoned with cumin and black pepper, then cooked in oil with tomato paste, garlic, and tomatoes in order to make a tomato sauce.
The meat is cubed and cooked in a bit of water until it evaporates. The small orzo pasta is cooked in a pilaf pot with the tomato sauce and some water until tender. Once done, the cooked meat is mixed with the contents of the pilaf and the dish is ready to be served.
MOST ICONIC Ankara tava
MAIN INGREDIENTS
Keşkek is a traditional ceremonial dish made with lamb or chicken meat combined with wheat or barley stew. The mashed wheat or barley is placed in a bowl, followed by a sauce made with butter, meat broth, and pepper flakes, while the meat is placed on top.
Traditionally, keşkek is served as a part of wedding celebrations and religious holidays in the Turkish region of Anatolia. In 2011, the dish became a part of UNESCO’s Intangible Cultural Heritage of Türkiye.
MAIN INGREDIENTS
Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye and is often considered a specialty of that area.
The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent.
OTHER VARIATIONS OF Kebab
Kayseri yağlaması is a traditional dish from the city of Kayseri in central Anatolia that consists of thin, soft flatbreads layered with a savory filling of minced meat (usually lamb or beef), finely chopped onions, tomatoes, green peppers, and a blend of spices like paprika, black pepper, and cumin.
The flatbreads are stacked with the meat mixture spread between each layer, creating a flavorful, lasagna-like dish. Once assembled, the stack is cut into portions and typically served with garlic yogurt and a garnish of parsley. The dish is juicy and aromatic, with the flatbreads soaking up the seasoned meat juices and the cool tang of the yogurt providing a perfect contrast.
Best Central Anatolian Food Producers
AWARDS
IWSC- International wine & spirit competition - Gold
2021, 2019
BEST Kavaklidere Saraplari Wines
AWARDS
IWSC- International wine & spirit competition - Gold
2023
BEST Kocabag Bagcilik Ve Sarapcilik Wines
AWARDS
IWSC- International wine & spirit competition - Gold
2023
BEST Mey Icki Sanayi & Ticaret Wines
Doğadan is a renowned Turkish brand specializing in herbal teas, fruit blends, and traditional Turkish teas. Founded in 1984, the company has become a leader in the Turkish tea industry, known for its commitment to quality and natural ingredients.
Doğadan offers a wide range of products, including organic herbal teas, green teas, and classic black teas, all made from the finest leaves. The brand is dedicated to sustainability, sourcing ingredients from local Turkish farms and ensuring eco-friendly production practices.
Their blends are designed to provide a healthy and refreshing experience for consumers seeking natural, caffeine-free options.
BEST Doğadan Teas and Herbal Infusions
Divan Pastırma ve Sucuk is a Turkish company specializing in the production and sale of traditional meat products, including pastırma, sujuk, and mantı. Established in 1952 by H. Mehmet Sözduyar in Kayseri, the company began as a small workshop in the Karpuzatan area, focusing on wholesale and retail operations.
Later, the leadership was taken over by H. İbrahim Sözduyar, and today, the third generation—brothers Metin, Murat, and Mehmet Sözduyar—continues the family tradition under the brand Sözduyar Sucuk ve Pastırma. The company is dedicated to preserving traditional production methods while integrating modern technologies to ensure high quality and authentic flavors in its products.
BEST Divan Pastirma ve Sucuk Meat Products
Yağcı Gıda Gurme Mağazası is a renowned store located in Kayseri, Turkey, specializing in high-quality traditional products such as pastırma, sujuk, mantı, kavurma, tulum cheese, and other regional specialties. Their products are well-known for their authentic taste and meticulous preparation, making them a popular choice among fans of Turkish cuisine.
In addition to their physical store, Yağcı Gıda offers online ordering, allowing customers across Turkey to enjoy these delicacies.
BEST Yağcı Gıda Gurme Mağazası Meat Products
Best Central Anatolian Food Products
AWARDS
Anatolian IOOC - Gold
2023
AWARDS
IWSC- International wine & spirit competition - Gold
2019
AWARDS
IWSC- International wine & spirit competition - Gold
2021
AWARDS
IWSC- International wine & spirit competition - Gold
2023
AWARDS
IWSC- International wine & spirit competition - Gold
2019
AWARDS
IWSC- International wine & spirit competition - Gold
2023
Doğadan Traditional Turkish Black Tea is a premium quality black tea that offers an authentic taste of Turkish tea culture. Known for its rich, bold flavor, this tea is sourced from the finest tea gardens, primarily from the Black Sea region of Turkey, which is famous for its ideal climate for tea cultivation.
The tea is carefully processed to retain its robust taste and aromatic qualities, providing a satisfying, strong brew that is perfect for traditional Turkish tea-drinking ceremonies. The 1000g package makes it ideal for those who enjoy frequent tea consumption, offering great value for those who appreciate high-quality, flavorful tea.
İmamoğlu Sucukları is a Turkish brand specializing in the production of traditional meat products, including sujuk, pastırma, and kavurma. Their products are renowned for their high quality and authentic flavor, achieved through a combination of traditional recipes and modern production techniques.
The product range includes various types of sujuk, such as Kangal sujuk and parmak sujuk, tailored to meet diverse consumer preferences. These products are available in retail stores and through online sales, allowing Turkish cuisine enthusiasts to enjoy these delicacies worldwide.
Yağsız pastırma is a traditional Turkish cured meat product made from lean cuts of beef, typically from the loin (sırt) or tenderloin (bonfile). The production process involves salting the meat, air-drying it, and coating it with a spice mixture known as "çemen," which consists of ground fenugreek, garlic, and paprika.
This mixture gives pastırma its distinctive flavor and aroma. Due to its low fat content, yağsız pastırma is popular among consumers who prefer healthier options without compromising on taste. It can be enjoyed as an appetizer, in sandwiches, or as an ingredient in various dishes.
Antrikot pastırma is a traditional Turkish cured meat product made from ribeye, one of the most tender and flavorful cuts of beef. This cut is renowned for its rich aroma and delicate texture, making it ideal for producing high-quality pastırma. The production process involves carefully salting the meat, air-drying it, and coating it with a spice mixture known as "çemen," which contains ground fenugreek, garlic, and paprika.
This mixture gives pastırma its characteristic flavor and aroma. After drying, the çemen coating can be removed for those who prefer a milder taste. Antrikot pastırma is prized for its tenderness and rich flavor, making it a popular choice among enthusiasts of Turkish cuisine.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.