Explore the rich culinary heritage of Cappadocia with our immersive cooking class experience.
Cappadocia Cuisine
The cuisine of Cappadocia is deeply rooted in its historical production and consumption habits. Its continental climate—hot, rainless summers and cold, rainy winters—shapes local food production and lifestyle. To prepare for the long winter months, Cappadocians traditionally store high-calorie foods like grape molasses, jams, dried fruits, tomato pastes, and pickled vegetables. Bread and phyllo sheets are also made in advance, often through collaborative efforts known as “imece,” where village women gather to work together.
Cappadocia Cooking Class
Join us for a hands-on culinary journey into Cappadocian cuisine.
10:00 am – 2:30 pm
Your day begins with a hotel pick-up, followed by a short drive to a nearby village where you’ll step into an authentic village home. Here, local Cappadocian ladies will warmly welcome you and guide you through the preparation of traditional dishes:
Gozleme: Traditional savory flatbread.
Stuffed Vine Leaves: A flavorful appetizer deeply rooted in local culinary traditions.
Manti: Turkish dumplings, reflecting the Central Asian origins of modern Turkish cuisine.
After your cooking session, delight in a leisurely lunch hosted by your newfound friends and their family, providing a true taste of Cappadocian hospitality.
Wines hold a significant place in Turkish culture, and Cappadocia, renowned as one of Turkey’s earliest wine-producing regions, invites you to indulge in a wine tasting experience at a local winery.
Inclusions:
Transportation from your hotel to the village home and back.
Cappadocia cooking class and lunch with a local host family.
English-speaking professional guide.
Wine tasting experience at a historic local winery.
Join us for a memorable day celebrating the flavors, traditions, and warmth of Cappadocian cuisine and hospitality.
