Cuisine of Kapadokya

Kapadokya cuisine highlights a variety of meat dishes and is famous for its “testi” kebab cooked in a clay pot also made in the region. Below is a recipe with a variation of a meat casserole dish adapted for for you to try at home. The recipe, as a regionally speciality, is a contribution from the Museum Hotel, a luxury cave hotel in Kapadokya, that is a member of of the Relais & Chateaux hotels around the world. We thank our contributors Hotel Manager Orhan Korkmaz and Chef Mustafa Büyükhan (photo) for their gracious assistance with this article.


2 Tomatoes

2 Green peppers

4 cloves of garlic

200 gr. chopped lamb (a little less than 1/2 lb)

2 Tbsp Lard/Butter if lamb does not have any grease

Black pepper, 

Chile pepper,

Salt to taste. 


  1. 1.Preheat the oven to 150 °C. (300 °F).  

  2. 2.Cut all the ingredients into cubes and mix in a bowl.

  3. 3.Add the spices to taste.

  4. 4.Put the mixture into the casserole. Cover with aluminum foil. (Do not add water.)

  5. 5.Cook for 45 minutes.

  6. 6.Serve hot in the same casserole.

Museum Hotel in Kapadokya

The exclusive cave hotel “Museum Hotel”, the only member of the Relais & Chateaux hotel group in Turkey is located in Üçhisar, Nevşehir. Visit them in your trip to Kapadokya.

This recipe, its background along with the picture of the dish and our chef above were provided by the Museum Hotel. Like all photos and content on Foods of Turkey pages, this content is also under copyright protection.

Rock Houses of Kapadokya