You won't have any trouble finding good food in Cappadocia because there are restaurants for practically every taste. Turkish-Arabic cuisine serves as the primary inspiration for regional food, which also draws inspiration from the Mediterranean.
Foods like dried, cracked wheat, noodles, and ravioli, as well as legumes like beans, chickpeas, and lentils, and the pita-like variant of regional bread, have a significant influence on Cappadocian cuisine. To fully comprehend this area, you must taste the cuisine. These regional cuisines, desserts and beverages are a must-try.

1. Manti

Manti is the Turkish equivalent of ravioli, but it has a different flavour and texture. The tiny ravioli are dumplings that are fried or boiled and filled with lamb or beef, and seasoned with a variety of spices. The ground meat with spices is simply delicious. Typically, it is served with spicy tomato sauce, garlic yoghurt, and butter, with mint and chilli flakes sprinkled on top. It's a delicious place to start if you've never tried Turkish food before.

2. Kurufasulye

White beans are stewed in tomato sauce, olive oil, and onions to make the dish called kurufasulye. For added flavour, cured beef dishes like pastirma are occasionally added. If you're a vegetarian, you can eat this as your main course with bulgur or rice. It can also be served as a side dish.

3. Testi Kebabi (Pottery Kebab)

A famous dish of Cappadocia and the Central Anatolian region is Testi Kebab. It is not only a delicious meal but also a show to enjoy. In a clay pot, lamb or beef is frequently used as the main filling, along with tomatoes, green peppers, garlic, salt, and pepper. Then some dough is used to seal the pot. The clay pot with your hot kebab stew is then heated over a wood fire. Only when the pot breaks will the food be ready. Your server will rotate the pot and tap the pot's bottom. This experience is unquestionably one of the coolest things to try. 

Tip: This dish is pre-cooked and reheated in the clay pots for customers as they come, so make sure that you call the restaurant you are visiting beforehand as it always remains in high demand and takes very long to cook. 

4. Börek

Flaky and delicious, this national savoury pastry of Turkey is filled with either minced beef and other meats or spinach and cheese. Borek can be made as small individual pastries or as a whole in a pan, served as puffs or rolled, and layered like lasagna. 
Saç tava: A large sheet-metal skillet is set over the tandir oven, and meat cut into small pieces is sauteed along with  eggplant, tomatoes, green peppers, garlic and thyme.

5. Iskender Kebab

Thin slices of grilled lamb are topped with tomato sauce and served with pita bread. Yogurt and melted sheet butter are also included in the dish. Melted butter and tomato sauce are added to the dish for flavour. It's a comfort food that tastes best when eaten warm, and it's typically made in the winter.

6. Kuzu Tandir

Similar to Moroccan mechoui, this traditional Turkish dish features roasted lamb. Although the meat is allowed to cook slowly, the end result is a delicious lamb that slowly melts in your mouth. Tradition dictates that the meat be cooked for hours over hot coals in a ground-based oven called a tandir. Salt, pepper, lemon juice, bay leaves, and rosemary sprigs are used as seasonings, and the aroma is out of this world. Turkish rice or mashed potatoes are frequently served with it.

7. Yaprak Sarma

Cappadocia is famous for its vineyards, so it’s logical that it’s also famous for its stuffed grape leaves. Yaprak Sarma refers to vine/ grape or cabbage leaves stuffed with meat, meat, and rice or only rice and other vegetarian ingredients. This dish is a staple of Turkish cuisine and is immensely popular. You’ll be able to easily find stuffed grape leaves on the menu in most Cappadocia restaurants. 

8. Kıymalı Sigara Böreği

This pastry is made with ground beef and is savoury. It is prepared using a wide variety of spices.

9. Stuffed Quince

The contents of this dish are pretty evident from its name. In this dish, quinces are hollowed out, after which they are stuffed with a mix of minced lamb and turkey. This delectable dish is among the native flavors of Cappadocia. Make sure you try this delicious dish when visiting.

10. Divil

This dish is made by kneading the diced boiled potatoes with bulgur and then rolling them into meatballs, after which they are fried in oil. It is one of the unique Cappadocian dishes that is native to this place and can be tried here, in particular.

11. Nevsehir Pan

This dish is slowly cooked on top of a wood fire, which brings out a lot of natural flavors. In a pan, hot peppers, finely chopped lard, and meat are neatly arranged and allowed to patiently simmer and cook. This dish has an amalgamation of tangy and garlicky flavors that complement each other brilliantly. Although it takes about 1 to 1.5 hours for this dish to get ready, it is totally worth the wait. 

12. Menemen

This healthy Turkish breakfast resembles a cross between scrambled eggs and a vegetable stew. Whisked eggs are added after peppers, onions, and tomatoes are cooked down to a broth. Everything is thoroughly combined, and tomato juice gradually develops into the filling base of this Turkish dish. The spicy Turkish sausage, sucuk, or cheese are additional ingredients that enhance the flavour of Menemen. Turkish cuisine is best enjoyed with hot bread, which can be dipped in the dish or spread with Menemen before eating.

13. Mercimek Corbasi (Lentil Soup)

Turkish soup called Mercimek Corbasi is made from red or orange lentils and is very simple and common. Lentils and spices are pureed to create a delicious lentil soup. Melted butter, cilantro, lemon juice, and pickled vegetables like carrots, cabbage, and olives are frequently added as garnishes. This hearty and filling soup is frequently served with hot pita bread on the side, giving your taste buds a warm, melting experience.

14. Lahmacun

Lahmacun is a Turkish variation on pizza that is very well-liked throughout the nation as a type of street food or kebab starter. It is made up of a crisp flatbread spread with seasoned ground meat. Any type of salad can be used as the topping for the bread on it, along with a drizzle of lemon juice. It can be folded in half, pulled apart, or wrapped. Because of the various spices from the Mediterranean region, the dish is flavorful. The flatbread is always baked fresh. Some Lahmacun varieties come with ground nuts or a sour pomegranate syrup as an additional spice.

15. Pide

This boat-shaped pastry, one of the most well-known Turkish foods, is made with slightly thick dough and a variety of fillings. Different meats, fresh vegetables, cooked spinach, eggs, the hot Turkish sausage sucuk, and cheese are some of the most popular fillings. This bread is baked in a high heat stove oven and tastes best when served warm. It is offered by many takeaway food spots, and you can order it as an appetiser or the main course.

16. Kokoreç (Wrapped Lamb or Goat Offal)

Turkish street vendors frequently sell the eye-catching dish kokoreç. A few different kinds of organs from goats or lambs are wrapped in intestines to make it. If you have a few too many beers one night, make sure to try it the next morning because it is known as hangover food in Turkey. While Kokoreç may not be for the faint of heart, Turks have long appreciated its distinctive flavour. Salt, pepper, oregano, lemon juice, and olive oil are used to marinate the organ meat. After that, it is tightly wrapped in the intestines and grilled on a rotating spit. The outside of the meat is cooked until it is crisp and golden. It is frequently served with pickles, thin flatbread, and brined hot peppers.

Cappadocian Desserts

17. Dolaz

Dolaz is a dessert that is unique to the Cappadocia region and is a type of helva. To make it sweet, people add grape molasses in place of sugar. When visiting, be sure to try this amazing dessert at least once. 

18. Koftur

Koftur is related to grape molasses and contains a significant amount of it. Grape molasses is made by dehydrating grape juice, and koftur is made by dehydrating grape molasses, resulting in a chocolate-like pressed grape sweet that lasts a long time. Grape molasses, water, flour, and some starch are all combined to make koftur. The hot, creamy mixture is then cut into small pieces and slowly drained onto a flat surface. The texture of koftur is controlled by the amount of starch put in; it becomes softer with less starch in it, but either consistency is desirable. This sweet is highly recommended, especially if you are on the long hiking trails of the Cappadocia region.

19. Dried Cream

Everything you've ever tasted before is completely different from this cream. It is more akin to a milk wafer. Kaymak (cream ), which is widely available in Turkey, is soft but firm enough to spread on bread. Kuru kaymak, or dried cream, is not as soft. Five days are required for the entire process of boiling milk, cooling it, and drying the cream. The cream is only produced in Kaymaklı, a village in Derinkuyu, and it can stay fresh for 10 to 15 days in the refrigerator. If you're in Cappadocia, it's worth the trip just to try a slice of the dried cream since it is one of the village's distinctive flavours. 

20. Osmanlı Macunu (Turkish Toffee Paste – Ottoman Paste)

These Turkish candies, which resemble toffee and are a well-liked street food in this region, are fascinating not only for their vibrant colours but also for the variety of intriguing flavours they come in. You can choose from a variety of flavours of Ottoman paste, such as lemon, bergamot, mint, cinnamon, mastic, rose, and others that are herbs and spices. Keep an eye out for food vendors carrying a tray of these vibrant candies on sticks as you meander through the streets and alleys, and be sure to try them.

21. Cezerye (Turkish Jelly Tots)

It translates to "carrots" in Arabic, and while you might not think of this simple vegetable when it comes to rich, sweet treats, rest assured that this cherished candy is much more than just what its name suggests. Cezerye is made by blending carrot, coconut, walnut, hazelnut, or pistachio into a sweet, thick paste. The paste is then dried, cut into chunks and pieces, or sold as packed candy bars. These delicious candies, which are stuffed with sweet and nutty flavour, are popular in Turkey as an energising afternoon snack.

22. İrmik Helvası (Semolina Halva)

It's time to spotlight halva once more, but this time it will take the form of semolina halva. This tremendously well-liked dessert is frequently seen at kebab shops and eateries and is typically served at wakes. Semolina, butter, sugar, milk, pine nuts, and cinnamon are the main ingredients. It's frequently eaten with one or two scoops of ice cream, either on the side or piled on top of the warm semolina halva. Semolina halva with cinnamon and ice cream is a divine combination and, without a doubt, one of the most popular desserts among locals.

23. Sakızlı Muhallebi (Gummy Pudding)

The Turkish word "sakiz" can refer to both this mouthwatering and fragrant pudding as well as the resin from a particular kind of Mediterranean tree. This pudding is made easily by combining butter, milk, vanilla, flour, and mastic. Cinnamon is then sprinkled on top. Despite being referred to as "gummy pudding," this pudding's texture is anything but stretchy and sticky. Instead, it is luxuriously smooth and creamy, and as it sways, the light glints off its surface. Due to its comforting and filling qualities, this wholesome dessert can be easily found in almost any bakery in the area and is ideal to be enjoyed as an after-dinner treat during the chilly Turkish winters. It’s arguably one of the best Turkish desserts you’ll try.

24. Kabak Tatlısı (Pumpkin Dessert)

Kabak tatlisi is a pumpkin-based sweet dish that is not limited to the winter holiday seasons as is the case in the United States and Europe. With cooked pumpkin and sugar, this decadently soft Turkish pumpkin dessert melts in your mouth and can be topped with tahini, nuts, or clotted cream, among other things. This dish is a must try when you are visiting!

25. Kadayıf (Angel’s Hair Dessert)

It is a dish made with special kadaifi noodles, pistachios, or walnuts that are baked in the oven and then generously drizzled with traditional lemon syrup. A slice of this delectable cake and some cottage cheese are favourites among Turks. Both varieties are equally delicious, so don't forget to try both of the options. Slices of this extraordinary and wonderful Turkish dessert, best enjoyed with a glass of cold milk, will have you craving more immediately.

26. Tulumba (Fried Dough with Syrup)

A simple donut batter and white wine vinegar are used to make this dessert, which is deep-fried in batches and then covered in syrup. The initial bite has a lot of crunch, but after you break through the outer layer, the dough releases a delightful mouthful of syrup and soft batter. If you are invited to a local's home for lunch or dinner, be sure to keep an eye out for tulumba in the neighbourhood bakeries, as it is the go-to sweet gift for dinner parties or a Sunday family visit.

Cappadocian Beverages

27. Turkish Coffee

Turkish coffee is unfiltered coffee made with just two ingredients: coffee and hot water, in a traditional pot called a cezve. Coffee is served straight from the pot after the cezve has been heated until both ingredients have reached boiling point. Its flavour is charred and earthy, and its powerful aroma tempts you to want a sip. It is impossible to imagine Turkish culture without Turkish coffee, which serves as the focal point of weddings, coffeehouse conversations, and even fortune-telling, in which shamans use the leftover coffee beans to read people's futures. Authentic Turkish coffee served straight from a cezve pot is a must-try for coffee connoisseurs visiting Cappadocia.

28. Salep

A popular winter beverage is salep. Salep stands out from other beverages due to its distinctive flavour and texture. Ground wild orchid roots, sugar, milk, and a dash of cinnamon on top are the main ingredients. Salep's distinctive texture is a result of the ground orchid roots' high starch content and custard-like consistency when combined with milk. Salep is a great option if you're in this region during the winter and need a warm beverage. It is extremely popular throughout local streets, where vendors sell pedestrians the drink at almost every street corner.

29. Boza 

A boza is a popular wintertime beverage that resembles a smoothie. Boza is typically served with a spoon due to its thick consistency and light fermentation because it is made from millet or wheat, sugar, yeast, and water. It is one of the oldest drinks and dates back about 9,000 years, when it travelled from Mesopotamia and the Caucasus to the current shores. It is typically topped with chickpeas or cinnamon. Boza is a treat that is stuffed full of history and flavour, despite being a little hard to find in local cafes.

30. Şira

Şıra, also known as "Shira," is a spring and summer beverage made from apple juice or lightly fermented grapes. Due to the high fructose content of the fruits used to make it, the crimson-colored beverage is naturally sweet and sour. The same variety and high quality of grapes used to make wines in this region are used to make Şıra, which is frequently served with hearty portions of Iskender kebabs.

31. Turkish Tea

Turkish tea is a national beverage and is typically served in a traditional Turkish tea glass in cafes. A regular black tea without any flavourings, such as apple tea, is what you should order if you want to experience some of the best Turkish tea like a local. Authentic black tea is very dark, almost like blood, and contains a lot of caffeine. When visiting Cappadocia, don't forget to taste some traditional, native, properly prepared tea. 

32. Şalgam Suyu

Made from fermented turnip juice, purple carrots, salt, pepper, spices, yeast, and bulgur wheat, Şalgam Suyu is available in two varieties: mild and very hot. It is often served with traditional Turkish kebab dishes. It is also mixed with other alcoholic drinks, such as Raki to dilute the alcohol content. Packed with vitamin C, this interesting but tasty drink can be found throughout restaurants and eateries that usually serve it with food.

33. Kefir

The ancient fermented dairy drink known as kefir first appeared in the North Caucasus before making its way to Turkey. The beverage is a thicker and sourer variation of Ayrani, another traditional Turkish beverage made primarily from dairy milk, yeast, and kefir grains. This fermented beverage is a tasty and healthy probiotic, similar to yoghurt.

34. Tursu Suyu

This refreshing beverage is made from pickling vegetables, usually carrots, beets, cucumbers, onions, or cabbage, in salty brine and is often paired with a fish-based dish such as a fish sandwich. Tursu Suyu is a sour-salty beverage that is sold by street vendors; it is not for the faint of heart. Although Tursu Suyu takes some getting used to, the health advantages make it worth it. Make sure that you at least try it once!

35. Raki

Raki is a traditional alcoholic beverage that is best enjoyed at dusk with close friends and family. Always served with water and occasionally with ice, Raki is made from white grape pomace, known as suma, and anise seeds. Nicknamed "Lion’s Milk" due to the drink’s milky hue after mixing it with water, Raki contains between 40% and 50% alcohol. Raki fits in with the food and wine culture, where good food, drinks, and company play a big part. It is similar in flavor and appearance to Ouzo from Greece and Sambuca from Italy.

36. Öküzgözü

Cappadocia is famous for its vineyards and wine. One variety is Öküzgözü, a ruby-colored red wine made from dark-skinned red Öküzgözü grapes native to Anatolian region. The region’s continental climate creates the perfect environment for cultivating and producing world-class wines. With fruity undertones of raspberry, cherry, and faint hints of mint, Öküzgözü is often compared with classic Pinot Noir. Turkish Öküzgözü wine from the Anatolia region is a top-class wine well worth trying.

37. Narince

Narince is the most abundant white wine variety in Turkey. It is mostly produced in the Anatolia region, where most of the country’s Narince vineyards are situated. Narince wines have an aromatic profile that ranges from hints of orange, lime, and grapefruit to floral and herbal undertones that include basil. This unique flavor profile makes Narince wines stand out among Turkish white wines and makes it a great wine to pair with all sorts of meals.

38. Emir

Another of Cappadocia's great wine varieties, Emir is a light-skinned white wine grape that gained popularity during Roman times, when the wine was popular on the dinner tables of the Roman aristocracy. Emir wines are delicate and still, which means the wine does not blend well with oak and is produced for early consumption. The grape is an excellent choice for creating sumptuous sparkling wines due to its high acidity and the region’s mineral-rich soil.

The Cappadocian region is full of varied flavours and spices in terms of the various dishes that are available. Not only is the Gastronomy of this region rich but so is the sweet and beverage sections. You can find a mound of different dishes to try at many small and big cafes. Make sure to explore and try as many dishes, desserts and beverages you can when you visit cappadocia.