Ayaş

Ayaş domatesi refers to a variety of tomato that is grown in the Ayaş district, located near Ankara in Turkey. This tomato variety is known for its distinctive taste and quality, and it has gained a reputation in Turkey and beyond for its superior characteristics. Ayaş domatesi is prized for its ... Read more

Etli ekmek is a delicious Turkish pizza-like dish originating from the city of Konya. The name of the dish means bread with meat. It consists of a thin, crispy flatbread made with flour, sugar, salt, yeast, and oil, which is then topped with ground beef and finely chopped onions, tomatoes, and pe... Read more

Kayseri yağlaması is a traditional dish from the city of Kayseri in central Anatolia that consists of thin, soft flatbreads layered with a savory filling of minced meat (usually lamb or beef), finely chopped onions, tomatoes, green peppers, and a blend of spices like paprika, black pepper, and cu... Read more

Keşkek is a traditional ceremonial dish made with lamb or chicken meat combined with wheat or barley stew. The mashed wheat or barley is placed in a bowl, followed by a sauce made with butter, meat broth, and pepper flakes, while the meat is placed on top. Traditionally, keşkek is served as a par... Read more

The Turkish egg-topped flatbread filled with cheese, pepper and tomato, known as yumurtalı pide (lit. egg pita) hails from the Kayseri region in Middle Anatolia where locals sometimes also use another Anatolian delicacy as a topping for this type of pide bread - thinly sliced, spice-coated, and d... Read more

Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye an... Read more

Ankara tava is a traditional dish originating from Ankara. The dish is often made with a combination of lamb, orzo pasta, oil, hot peppers, tomatoes, onions, tomato paste, garlic, cumin, salt, and black pepper. The peppers and onions are seasoned with cumin and black pepper, then cooked in oil wi... Read more

Anatolian rock salt, also known as Çankırı salt, is a type of salt that comes from underground salt deposits near the Turkish town of Çankırı. It is extracted from what is described as a 500-million-year-old mine, and the salt is all-natural, totally unrefined, and free from any add... Read more

Emir is a white Turkish grape native to Cappadocia. It is used in varietals and blends, and it produces clean and crisp white wines. Emir is often lauded as a prime Turkish grape that can produce excellent quality wine. Apart from outstanding dry wines, it is also used in the production ... Read more

Kalecik Karası is a native Turkish grape that probably originated in Kalecik district of Central Anatolia. The grape is not well-known outside Turkey, but it is slowly gaining international recognition. It is considered one of the finest Turkish grapes. Kalecik Karası produces light to m... Read more

Papazkarası or Papaskara is a Turkish grape cultivated in Marmara and Central Anatolia regions. The grape produces juicy red wines that are intensely colored and usually have high alcohol content and good acidity. The aromas are subtle and reminiscent of red and dark berries, wi... Read more