{"id":5136,"date":"2022-05-10T17:25:43","date_gmt":"2022-05-10T17:25:43","guid":{"rendered":"https:\/\/www.ranitravel.com\/?p=5136"},"modified":"2022-05-10T17:26:53","modified_gmt":"2022-05-10T17:26:53","slug":"unique-tastes-of-cappadocia","status":"publish","type":"post","link":"https:\/\/www.ranitravel.com\/en\/unique-tastes-of-cappadocia\/","title":{"rendered":"Unique Tastes of Cappadocia"},"content":{"rendered":"
A day that’s so filled with adventure and wonder, must be fueled, right? In Cappadocia<\/strong><\/a>, one is spoiled for choice, as anywhere in T\u00fcrkiye<\/strong>. Ranging from the luxurious and overwhelming typical Turkish<\/strong> breakfast<\/strong> to the vast forms of delicious local cuisines, one is surrounded with tastes and textures that leave one spellbound.<\/p>\n One unique dish to Cappadocia<\/strong> is that the clay pot kebab<\/strong>. Meat, vegetables, and lentils are slow cooked during a sealed clay pot in traditional earthen ovens. When the pot is broken, the smoky aroma and flavour that lies within burst out and fills one with sublime satisfaction. To accompany your meal, please do try the local wine, something the realm is legendary for. Explore the taste of Cappadocia<\/strong>, it’s hard to place down all that one can taste and revel in here.<\/p>\n Kay\u0131s\u0131<\/strong> Yahnisi<\/strong> may be a fusion of apricots<\/strong> and meats, cooked in an earthen pot, on a wood burner, which includes a rustic yet paradoxically sophisticated bouquet of textures and flavors. It’s usually made of sweet apricots called \u201cbitirgen\u201d. If the apricot isn’t sweet, grape molasses is added to that while cooking. Pieces of meat or minced meat is cooked within the pot with apricots.<\/p>\n Other Cappadocian<\/strong> flavors include wedding soup called thin bulgur, milk<\/strong> soup<\/strong> made by adding milk to boiled bulgur, chickpea stew made with mutton, interesting dish of apricot and meat, stuffed apricots, quince stuffing, Gendime, Arapa\u015f\u0131, Pe\u015fmani dishes. The common feature of all of them is that they’re brewed in pottery unique to the region. don’t bypass the pumpkin desert or pumpkin seeds harvested in early September.<\/p>\n Zerdeli<\/strong> Pilav<\/strong> may be a gastronomical<\/strong> explosion of flavors and textures, combining elements that sometimes people wouldn’t think to place together. Layers of rice infused with grape molasses lay upon layers of rice and chickpea, blended with peeled almonds and raisins, and traces of coconut, release a cornucopia of emotions that titillates and refreshes the senses.<\/p>\nClay Pot Kebab (Testi Kebab)
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Kay\u0131s\u0131 Yahnisi<\/h2>\n
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Zerdeli Pilav<\/h2>\n
Nev\u015fehir Mant\u0131s\u0131<\/h2>\n