The cuisine of Cappadocia is a melting pot of flavors influenced by various civilizations that have lived in the region throughout history, including the Hittites, Persians, Romans, Byzantines, Seljuk Turks, and Ottomans. Due to its unique geographical features, with its fairy chimneys and fertile valleys, Cappadocia developed a rich agricultural tradition. Locals utilized caves for storage and fermentation, and they grew a diverse array of crops and fruits. Traditional Cappadocian food is characterized by the use of grains, legumes, and vegetables, with meat typically being lamb or chicken, adhering to the region's predominantly Muslim culture which restricts the consumption of certain meats.
