Testi Kebab

It is a delicious delicacy that comes from the Kızılırmak river and is put into knotty jugs produced from soft and clayey soil collected in Avanos. The kebab in the jug, whose lid is broken with a hard object after being taken out of the black oven, is poured onto plates and served.

Nevsehir Pan

Cooking this delicious dish, where tomatoes, peppers, lamb meat and tail fat meet in a pan, for 1-1.5 hours in wood fire is the most important element that adds flavor to the dish.

Sızgıt (Squirt)

This dish, which consists of roasting veal with tail fat or kidney fat, is salty. The reason why it is salty is that a lot of salt is added to prevent mold because it is a dish prepared for the winter.

Wedding Soup

Dugu is the name given to finely ground bulgur in Anatolia. Wedding soup, on the other hand, is made by adding tomato paste and onion sauce into boiled bulgur.

Onioning

It is combined with the dough after roasting the coarsely chopped onions and preparing the stuffing with tomatoes and peppers. This practical dish is very tasty and widely consumed.

Gendime Soup

This dish, which is prepared by adding ground meat to butter after boiling the wheat and beans, is a delicious dish that Anatolian women usually made from the leftovers of the previous day.