Stuffed Quince
“Stuffed Quince with Molasses”, which was found in the sources for Ottoman Cuisine in the 16th century, is a dish consisting of carved large quince stuffed with minced lamb, onion, quince puree, rice pilaf, and an internal mortar obtained from roasting spices and baking with molasses.
Kebap Cooked in a Sealed Clay Pot
One of the unique tastes of the Cappadocia region is the famous kebap cooked in a sealed clay pot. In the beginning, it is a dish formed around the tandoori culture. Today, besides the tandoor, it is also made in ovens and open stoves. Traditional kebap cooked in a sealed clay pot is prepared by putting meat and ingredients in clay pots called jugs and pots produced in Avanos district and cooking in a tandoor. This meal, which is prepared according to groups on special occasions, is offered to the service of customers in traditional restaurants and restaurants. In addition, the small clay pots that were produced by the potters from Avanos as one person were also started to be made.
Ağpakla
Famous Ağpakla in Nevşehir is a product that is famous for its delicious and easy cooking. Dry beans blended with butter and beef are cooked in a casserole in a wood fired stone oven.
Turkish Ravioli in Nevşehir
Turkish Ravioli in Nevşehir is prepared by wrapping it in the form of a roll instead of a bundle. Minced meat and spices are used in the internal dough. After being baked in the oven, it is served with yogurt and sauce.
Dıvıl
Dıvıl, which is identified with the Nevşehir region, is a type of meatball prepared with potatoes. Flour, bulghur and potatoes are used in making Dıvıl. The prepared meatballs are given a round shape and fried in hot oil. Different from potato meatballs, bulghur is used in making Dıvıl. It can be served as a snack.
Dolaz
It is a type of dessert. Egg, flour and water are turned into a thick soup made with flour. It is mixed into the heated oil and cooked until it is rissole. Then it is placed in a basin, molasses is poured on it and eaten.
