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Central Anatolia dishes

Filling dishes of the steppe: tiny Kayseri mantı, long Konya etli ekmek and kebab cooked in a clay pot. 3 recipes from Central Anatolia cooking, adapted to home kitchen measures.

Recipes

Mantı on a plate with garlic yoghurt and chilli butter

Kayseri mantı (tiny Turkish dumplings)

1 h 50 minHard

Sliced long, thin Konya etli ekmek with minced meat on a table

Etli ekmek (Konya meat flatbread)

1 h 45 minMedium

Meat and vegetable kebab served from an opened clay pot at the table

Testi kebabı (clay pot kebab)

3 h 25 minMedium

Other regions

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