Central Anatolia Region - Granary and Tandoor Culture

Promotion of the Region

Central Anatolia is known as the heart of Anatolia. With its steppe climate and vast plains, it serves as Türkiye's "granary." It bears the traces of numerous civilizations, from the Hittites and Phrygians to the Seljuks and Ottomans. The region's cuisine is characterized by its simple, satisfying cuisine and tandoori culture. The captivating geography of Cappadocia and the Mevlevi culture of Konya add both historical and spiritual depth to the region.

Gastronomy Heritage

• Dishes: Testi kebab (Nevşehir), meat bread (Konya), manti (Kayseri), arabaşı soup, bulgur pilaf.
• Geographically Indicated Products: Kayseri pastrami and sausages, Nevşehir test kebab with chickpeas, Konya meat bread.
• Culinary Traditions: Tandoori bread, tarhana culture, preparations for winter (drying, pickles, noodle cutting).

Educational Contribution

• History: Hittite and Phrygian civilizations, Seljuk capital Konya.
• Geography: Steppe climate, granary, geological formation of Cappadocia.
• Gastronomy: Tandoori culture, bulgur and grain dishes, pastrami production.
• Biology: Cereal varieties, agricultural production and drying techniques.
• Culture-Art: Avanos pottery tradition, Mevlevi culture.

Local Producers & Workshops

• Cappadocia Testi Kebab Workshop – Hands-on cooking for students.
• Avanos Pottery Experience – Students produce their own pottery.
• Kayseri Pastrami and Sucuk Workshop – Learning the production process.
• Konya Meat Bread Workshop – Students experience rolling out dough and baking.