Anatolia has been a cradle for numerous civilizations, such as the Lycians, Hittites, and the Turks who migrated from Central Asia. The traditions of these nomadic Turks intertwined with the established, Romanized populations to form what is now known as Turkish culture. This rich heritage has also been shaped by neighboring influences from Egypt, Syria, Iran, Iraq, Europe, and the Aegean region. Naturally, the diverse cultural history of the land is reflected in the country's art and daily life.
Food holds a special place in the lives of Turkish people. In particular, dinner is seen as a valuable social time when families gather, converse, and enjoy each other's company. Traditionally, the eldest member of the family begins the meal, with others joining in afterward as a sign of respect. Everyone at the table is expected to act with courtesy and consideration.
In Turkish cooking, meals are frequently prepared in liquid, which removes the need for additional sauces. A combination of meat, grains, and vegetables is usually cooked together in one pot, allowing the flavors to blend beautifully. One of the most well-loved dishes in Turkish cuisine is dolma—stuffed vegetables. Ingredients like vine leaves, peppers, eggplants, mackerel, and even mussels can be filled with savory mixtures.
We’ve designed three unique cooking class programs that we think you'll find exciting during your visit to Cappadocia: