A FOOD TRADITION
Central Anatolian Cuisine
Central Anatolian cuisine developed across the dry plateau and historic caravan routes, where wheat, bulgur, legumes, lamb, mutton, dairy, and dried vegetables are foundational. Cooking favors baking in stone or clay ovens, griddle work, slow simmering, stuffing, and the careful use of preserved ingredients through cold winters. Konya, Kayseri, Ankara, and neighboring areas contribute related but recognizable repertoires. Examples include etli ekmek, mantI in the Kayseri tradition, and arabaSi corbasi. Flatbreads, tarhana, keskek, and grain-based pilafs also show the region's connection to pastoral life, agricultural storage, and Seljuk and Ottoman culinary histories.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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