taste

Aksaray Tulum Kabab

One of the most important tastes of Aksaray cuisine, Tulum Kebab attracts the attention of local and foreign tourists. The Tulum kebab, which is registered with a Geographical Indication certificate, appeals to both the eyes and palates of the people of Aksaray, who care about their taste, and the local and foreign tourists visiting the city. Lamb arm meat rested the day before for Tulum kebab is added with spices such as salt, black pepper, thyme and basil, then butter and tulum cheese, and then put into a wood oven. After cooking for about 5 hours Kebab is served with rice.

Aksaray Tava

Cooked in specially made containers, this dish is prepared by blending lamb, tomato, pepper and garlic. If you go to Aksaray, you should definitely taste this most famous flavor of the city.

Hasan Mountain Testi Kebab

Hasan Mountain Testi Kebab, which is registered with a Geographical Indication certificate, lamb meat and tail fat, garlic, tomatoes and onions are put into the pot and the top of it is covered with dough. When Testi Kebab is cooked, it is taken out of the oven, the neck of the pot is broken and then served.

Kapak Böreği

Kapak Böreği, which is unique to our Güzelyurt district, is usually cooked with onion or potato on a tray, under a cover. Hot coals and ashes under the tray are spread on the top of the cover and thus the distribution of the heat ensures that the pastry is cooked with the heat coming from the top without turning the pastry.

Soğanlama

Soğanlama is a very famous dish that is commonly cooked in almost every house in Aksaray. It is made by roasting onions and minced meat together.

Erişte

Erişte is a dish that is cooked and consumed not only in Aksaray but throughout the country. However, in Aksaray, a different taste is obtained with the spices added to Erişte.

İncelek Dessert

İncelek Dessert, which is registered with a Geographical Indication certificate, takes its name from the very thin rolled doughs. One of the indispensable items of iftar tables in Ramadan, İncelek Dessert is frequently made during holidays, weddings and while sending men to the army.

Okra Soup

Okra Soup is one of the most popular soups in the city. It is made during Ramadan and on special occasions such as holidays, and served to guests. Its difference from okra dish is that it is made with more water and becomes a soup.

Çiğleme

Çiğleme is made with cream, flour, and water and consumed hot. It is very easy to make and contain little ingredients.

Dolaz

Dolaz is obtained by roasting the flour until it turns yellow, then it is combined with milk and cooked until it becomes smooth. It is served by pouring butter on it.

Şerbetli Pide

Şerbetli Pideis another traditional dish of Aksaray: The pita that comes out of the oven is firstly spread with butter and cut into four finger thick pieces and drizzled with sherbet. It is generally consumed at breakfast.

Höşmerim

It is recommended to be consumed hot like Çiğleme. And again, it is made with little ingredients like çiğleme: sugar, flour and butter.

Sarığı Burma

You can easily find and taste Sarığı Burma, also known as Katmer, in the city. It is made from dough and poured oil on it, fried and then served.

Aksaray Foam Halva (Aksaray Köpük Helvası)

Aksaray Foam Halva is a traditional sweet that stands out especially during Ramadan and is also known locally as “bulama” due to its glossy and smooth surface. This geographically indicated dessert is prepared with soapwort root (çöven), white sugar, corn syrup, and water. The extract obtained by boiling the soapwort water several times gives the halva its distinctive flavor. With its semi-liquid consistency, it is eaten with a spoon and stands out as one of the most distinctive examples of the city’s dessert culture.

Aksaray Flour Cookies (Aksaray Un Kurabiyesi)

Aksaray Flour Cookies are shaped by cutting dough made from butter, sugar, and wheat flour into thin strips of about 5 cm and forming them into an “S” shape. This geographically indicated product is known for its pale-yellow color and its delicate texture that melts in the mouth. In Aksaray, it is also known as “Aksaray Soldier’s Cookie,” as it became part of cultural memory by traditionally being given as a gift during soldiers’ farewell ceremonies.

Aksaray Şeker Böreği

Aksaray Şeker Böreği is one of the strong representatives of the city’s syrupy dessert tradition and is registered with a geographical indication. The dough, prepared with tail fat, butter, and walnuts, is pressed onto a sieve-like mold to create a porous texture, which is why it is also known as “kalburabastı.” Frequently served during religious festivals, special occasions, and Ramadan tables, this dessert is cooled after baking and then served with warm syrup poured over it.

Aksaray Pumpkin Seeds (Aksaray Kabak Çekirdeği)

Aksaray Pumpkin Seeds are a geographically indicated product identified with a specific geographical area covering certain districts of Aksaray and protected with a designation of origin. Recognized for their white color and bright appearance, these seeds stand out as a popular snack. Pumpkin varieties well adapted to the region are preferred in production, and the climate and soil characteristics of Aksaray are considered key factors contributing to the seeds’ full and high-quality structure.

Eşmekaya Yogurt (Eşmekaya Yoğurdu)

Eşmekaya Yogurt is a thick yogurt produced in Eşmekaya, a town in the Eskil district, and is protected with a geographical indication under a designation of origin. It is made from the milk of sheep that graze on plants within the geographical area. The yogurt starter culture is also prepared by separating a portion from the yogurt produced the previous day. Boiling the milk over a wood fire and fermenting it at the correct temperature are considered key steps in achieving its dense and non-flowing texture.