LOCAL DISHES

Sac Boregi : filling is prepared from cheese made of curdled milk, parsley, grated onions, finely cut leeks or spinach, etc. From a dough prepared in a bowl, thin slices are rolled and the filling is placed on half of the slice, covered with the other half. On the pre-heated sheet iron, both sides are cooked with the aid of a wooden apparatus called "donderec".

Keskek : is a dish famous in all regions of Anatolia. It is made with meat, wheat and butter.

Cooking method: While wheat is cooked by stirring constantly, the meat stock boiling in another pan is added gradually. When the meat is cooked properly, yt is scraped off the bone and beaten up with a wooden pestle ond then added to the cooked wheat allowing to simmer for another hour, stirring constantly. While serving in dishes, the sauce mixed with melted butter is poured on.

Diritme: is cooked by boiling wheat with plenty of beans and chick-peas. This is a dish generally cooked at the mountain pastures during winter.

Arabasi: is prepared with chicken or a game called.

Carık: Flour is roasted, meat cut in small pieces are added as well as plenty of hot red pepper.

Sütlaç: Generally cooked during wedding and player meetings. It is served to neighbours and guests. When the milk and water are heated in the pan, rice is added. At boiling point, to thicken the pudding, some cornstarch mixed with milk is added. After a little while, sugar is added. It is distributed info bowls and left to cool.

Tandır Kebabı: During summer months at the mountain pastures, lambs or kids of the goaf is killed and, after skinning and cleaning the offal, is cooked as a whole, rotating on a bed of glowing coals. Patlican Salatasi: The aubergines are roasted over glowing coals and peeled. Meshed on a plate,a mixture of plenty of garlic, olive.oil and lemon is poured over.