Journey through 4,000-year-old culinary culture of Cappadocia
Traditional flavors from the 4,000-year-old rich culture of the Cappadocia Region are blended with a modern touch to create unforgettable tastes. (IHA Photo)
Cappadocia, a region steeped in over 4,000 years of rich culture, has transformed its traditional flavors into unforgettable dishes through modern touches. Reflecting the local cuisine, Uzundere Cappadocia Kitchen blends historical tastes from the Hittites to the Ottomans, offering a unique culinary experience.
Traditional delights like Sirkencubin Sherbet, Kultepe Cookies, sourdough breads, spicy tandoor meats, fruit-flavored meat dishes, and sherbets have all resurfaced, shaped by the region’s ancient history and culture.
Journey of rediscovery by renowned Chef Ulas Tekerkaya
World-renowned chef Ulas Tekerkaya, who carried the 4,000-year-old culinary heritage of Cappadocia to the present, spent three years researching and documenting the culinary culture of Anatolia, with a special focus on Cappadocia. Tekerkaya uncovered dishes that reflect the influence of civilizations such as the Hittites, Phrygians, Romans, Seljuks, and Ottomans.
“We brought the 4,000-year-old culinary culture of Cappadocia to life,” said Chef Tekerkaya. “We accessed all sources about the foods consumed by the people and civilizations of this region and adapted them to the present. We also created QR codes to share the historical sources of the dishes with our guests.”
Using local ingredients to create authentic flavors
Chef Tekerkaya emphasized that none of the historical dishes used tomatoes, cucumbers, peppers, or tomato paste.
“We focused entirely on ingredients that have been grown in this region, such as grapes, squash, dried fruits, and pumpkin seeds, as well as ancient grains like wheat and barley. Our menu consists of entirely natural foods, and most of our desserts do not include sugar or flour,” he explained.
Paying tribute with “Dis Kirasi”
Chef Tekerkaya also shared a special tradition with guests at the end of their meal. “We offer our guests a gift called ‘Dis Kirasi’ (tooth rent), which reflects the importance of humility and respect in the cultures of Cappadocia, the Ottoman Empire, Seljuks, and Turkish history,” he added.
53 dishes reflecting 4,000 years of culinary tradition
Chef Tekerkaya created 53 dishes and beverages that trace their roots back 4,000 years. He explained, “We start with a soup known as ‘Baba Soup,’ mentioned in historical records dating back to the time of Prophet Adam, made with wheat. We also recreated dishes from the migratory cuisine, such as tarhana soup. For desserts, there’s a Korama Roma dessert from the Roman period, as well as a pirpir lokmasi—a dessert from the Haji Bektash Veli’s lodge with no sugar, butter, or flour.”
Fusion of history and modernity in every bite
The dishes at the Uzundere Cappadocia Kitchen embody a fusion of history and culture, carrying the traces of the Hittites, Phrygians, Romans, Islamic cuisine, Seljuks, Mevlevis, Ottomans, and Haji Bektash.
“As Haji Bektash Veli said, ‘If two people share one piece of bread, their friendship strengthens,’ we continue along that path,” Chef Tekerkaya added. “Our desserts and sherbets are made using ingredients grown in the region.”
Honoring Islamic table etiquette
Guests also learn about Islamic dining etiquette, including beginning the meal with the basmala (blessing) and ending it with a prayer.
“We created an Islamic dining concept where we begin with a prayer and end with a food prayer. Our restaurant is the only halal-certified establishment in Cappadocia,” said Tekerkaya.
