GASTRONOMY AT SINASOS

Gastronomy at Sinasos

The awakening of new flavours in exquisite food as well as the interest found in a historic destination. Provides an appreciation to the destination and the history behind it. Helping us to meet the city from a touristic perspective. Tasting new foods is the best way to understand a local city. The local foods is somewhat giving the city an identity.

İn this sense Sinasos (Mustafapasa) is gastronomically the most richest and diverse area in Cappadocia. This is mainly due to Cappadocia being home to many guests over the world from historically to date. The diversity of guests have also had an impact to the ingredients. In the 20th century Karamanli Greeks and Turks have settled together in the town. After people migrated to the city the settlement has allowed  cultures to innovate new and creative foods everyone can enjoy

When gastronomy is mentioned as Sinasos the first name that comes to mind has to be “emigrant foods” which has a special place for the people at Cappadocia. The best examples of these delicious dishes to name a few: Fasulnik,  Muhajir  Kapama,  Koripopareni, Mart egg, Milchnik, Muhajir Ravioli ve Chickpea bread are perfect examples of these dishes.

İn the time of eating the Chickpea bread to prepare for the winter season. This tricky bread to make is only made by the special yeast maker in the town which only 1 person has the secret technique to bake this special bread which is made out of chickpeas to then be distributed to the hungry locals.

The Spring Celebration ‘Hidirellez’ takes place annually on  May, which is recognized as Spring Day, or the awakening of nature following by everyone big or small and is a loved tradition every year.

Koripopareni is served on Holly mornings. Found on every table. It represents the union in every house hold with this dish

Koripopareni

(Feeds 6)

Ingredients:

1 kg phyllo dough

1 kg chicken

1 cup crushed walnuts

2 tbs butter

1 tbs chilli powder

Preparation:

The phyllo dough is cooked on a special sheet pan. Once cooked these are torn into pieces.

And placed evenly in a pan. The chicken is boiled with the crushed walnuts till the meat becomes tender. The cooked phyllo dough will them be rehydrated with the boiling chicken broth. The cooked chicken will then be shredded onto the rehydrated phyllo doiugh.

Melting the butter with the chilli powder creates a fragrant oil which will be poured over the cooked chicken creating a warm hearty dish. Served hot.