Kayseri Dishes from Tokana to Table - Hardcover

Food culture is very important in promoting the country. Representing our nation as the wife of the President; Throughout the years when I was responsible for promoting our culture in the right way, I acted with the awareness that hosting the heads of state and their spouses who came to visit our country in a manner befitting traditional Turkish hospitality was among my primary duties.

Recipes from every region of Anatolia, from the Black Sea to the Mediterranean, from the Aegean to Southeastern Anatolia, were frequently included in the mansion menus. Since we are from Kayseri, of course, Kayseri cuisine has always had a special place.

This book in your hands has been prepared to contribute to carrying the rich culinary culture of Kayseri into the future by bringing together traditional Kayseri dishes with their original recipes.

In the book, dishes specific to Kayseri were especially included. Recipes such as lentil soup, roasted liver, stuffed mumbar, and head tripe, which are common in almost every part of Anatolia, albeit with minor changes, were not included in this book.

In the past, the cuisine in Kayseri was called 'tokaba' or 'ashgana'. The recipes in this book, called 'Kayseri Dishes from Tokana to Table', have been prepared in a way that everyone can easily apply them at home or in their tokana.

-Soups
-Main dishes
-Rices and pastas
-Pastries
-Desserts and drinks
-Other flavors
(From the Promotional Bulletin)



Number of Pages: 210

Year of Printing: 2015


Language: Turkish
Publisher: Alfa Publishing

First Print Year: 2015

Language Turkish