Cappadocia As we all know that Turkish food established in Nomadic period of Turks. Culinary attitudes towards meat, dairy, vegetables and grains that characterized this early period still make up the core of Turkish Cuisine. In addition to that, you will learn how to enrich your meal before serving. Cappadoccia food is the one which makes progress with products in region. Because there are not various farming productsi its affects habit of nourishmentin a negative way. Ingredients used for meals are usually potato, lentil, squash, wheat, chickpea and beans that are produced in the area.

It can be molasses of grapes is common for consumption. Another preparation is bread in thin sheet and pickle making. Grapes nad “pezek” are common pickles authentic for the region. On grapes thar are put in cubes, grape juice poured in order to prevent spoiling. Bread making is preperation that is need for help. Women come together and make together and make bread of only one family in a day.

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