07.11.2025 20:34
The rich culinary culture of Kayseri, the flavor capital of Anatolia with a history of 6,000 years, has been compiled in a work titled "Kayseri Gastronomy: From History to Culture." This book, which serves as a scientific and cultural resource, reveals the ancient gastronomic heritage of the city while also uncovering surprising information. The work notes that the origins of Kayseri's famous meat and dough dishes trace back to Hittite cuisine and includes unique recipes such as the "Nevzine" dessert, which contains both tahini and vinegar.
Kayseri's 6,000-year-old rich culinary heritage has been documented with a new work. The book titled "From History to Culture: Kayseri Gastronomy" aims to bring together the city's history, culture, and flavors on the same table. This work, regarded as a unique resource for the world of gastronomy and Kayseri enthusiasts, addresses the traces of ancient cuisine from both scientific and cultural perspectives.
The heritage from the Hittites: Manti and pastirma
One of the most striking pieces of information in the book is that the characteristic features of Kayseri cuisine today date back thousands of years. The work emphasizes that the most distinct flavors of contemporary Kayseri cuisine, such as meaty, doughy, and bulgur dishes, are actually a continuation of the tradition found in Hittite cuisine. This information also reveals how deep-rooted the globally famous flavors like manti and pastirma are.
Vinegar and tahini together in dessert
"From History to Culture: Kayseri Gastronomy" includes not only well-known flavors but also surprising recipes. One of these recipes is the local "Nevzine" dessert, which stands out with its ingredients. The dough of the dessert contains flour, oil, and walnuts, as well as both tahini and vinegar. After being cooked, this special dessert is topped with a syrup made from grape molasses, showcasing how uniquely Kayseri cuisine can combine various components.
The work also presents detailed recipes for rich local soups, such as "Börek Aşı Çorbası" and "Kurşun Aşı Çorbası," which contain small meatballs or dough-like manti. The book highlights Kayseri's gastronomic richness in all its aspects, along with dozens of products that have received geographical indication.