From Kultepe to Erciyes, Cuisine of Kayseri

Regional Food Cultures of Turkey took place on October 18th 2012 at YESAM.

YESAM (Culinary Arts Center), an affiliate of Turkish Cultural Foundation, presented Cuisine of Kayseri in Regional Food Cultures of Turkey’s October seminar.

Nedim Atilla, a journalist / food culture researcher, and Isik Ersin, who has spent many years researching cuisines of Kayseri, gave a presentation on Kayseri cuisine and food culture. After the seminar, guests enjoyed the dishes prepared by Isik Ersin and chefs of Nar Lokantası.

Nedim Atilla indicated that the oldest written documents in the history of Anatolia were found near Kultepe. In these documents there was information regarding the assets and daily lives of Assyrian tradesman who were settled near Kultepe. During the arcehological excavations, some old tablets were recovered in Karum (Pazarsehir) located near Kultepe. Mr. Atilla also mentioned in his speech that in one of the tablets there was a mention of a dish that resembles the famous manti (ground beef filled dumplings) of Kayseri.

Mr. Atilla also mentioned “The trade and economy of Kayseri started before the birth of Christ. Kayseri, known as Mazaka, in the old days, was the sole center of trade and economy; therefore it is not surprising to think that this city had an advanced food culture. Mr. Atilla also shared examples of epic food stories written in Kayseri.

At the end of the seminar, guests had a chance to taste the following examples of Kayseri cuisine:

Etli Bamya Corbasi (Okra soup with lamb),
Kursun Asi  (Lentil stew with ground beef),
Pastirmali Ispanak Kavurmasi (Sauteedspinach with cured beef),
Kayseri Mantı (Mini dumplings stuffed with ground beef, boiled and served with yogurt),
Peremeç (Sauteed dumplings stuffed with ground beef) and
Nevzine (Dessert made with tahini and walnuts and sherbet).
The highlight of the seminar was Gilaburu (Guelder Rose) Sherbet, a surprise for the guests.

Lecture video is in Turkish.