Turquie

Que manger : Cappadoce

Cappadocia’s cuisine blends Central Anatolian staples with Ottoman influences, featuring hearty meat dishes and fresh garden produce. Meals are often enjoyed in cave restaurants that echo the region’s unique landscape.

Plats locaux à goûter

Testi Kebabı

Slow‑cooked lamb or beef sealed in a sealed earthenware pot, broken open at the table, common in Göreme.

Mantı

Tiny dough parcels filled with spiced meat, served with yogurt and garlic, eaten for lunch or dinner.

Gözleme

Thin pastry folded over cheese, spinach or minced meat, sold at street stalls and markets.

Çömlek Fasulye

White beans simmered with tomato and pepper in a clay pot, a comforting village dish.

Kayısı Tatlısı

Stewed apricots with walnuts, served warm after meals, especially in autumn.

Sarımsaklı Ayran

Yogurt blended with water, salt and garlic, a refreshing accompaniment to spicy dishes.

Pastırma

Thinly sliced, seasoned beef jerky, often part of breakfast spreads.

Künefe

Shredded pastry soaked in syrup with melted cheese, popular as a sweet snack after dinner.

Où manger

1
Göreme Main Street
Find many cave eateries serving testi kebab and gözleme.
2
Ürgüp Market Square
Stalls offer fresh mantı, pastırma and local apricots.
3
Avanos Riverfront
River‑side cafés serve ayran, çömlek fasulye and grilled fish.