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Kayseri Food Guide: Mantı, Pastırma & Sucuk

07 September 2026

Perde Pilavı: Kayseri's 'Curtained' Rice Pilaf (Recipe)

20 July 2026

What Is Çemen? The Spice Paste Behind Pastırma

19 July 2026

What Is Pastırma? Turkey's Air-Dried Cured Beef Explained

10 July 2026

Mantı: Turkish Dumplings with Garlic Yogurt (Recipe)

04 July 2026

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    featured Kayseri Food Guide: Mantı, Pastırma & Sucuk

    A regional guide to Kayseri food: how a cold, dry plateau and centuries of trade produced mantı, pastırma and sucuk, how each is made and served, the dishes beyond the big three, and how to shop for them from a Turkish grocery in the US.

    On by TG Gourmet 0 comments

    Rice guide image for TG Gourmet article

    Perde Pilavı: Kayseri's 'Curtained' Rice Pilaf (Recipe)

    Perde pilavı is Kayseri's showpiece "curtained" pilaf: buttery chicken and rice with currants, almonds, and allspice, baked inside a golden dough shell. Here is the full step-by-step recipe, plus the...

    On by TG Gourmet 0 comments

    Çemen guide image for TG Gourmet article

    What Is Çemen? The Spice Paste Behind Pastırma

    Explainer on çemen, the fenugreek-garlic-red pepper paste that coats pastırma and doubles as a Kayseri breakfast spread. Covers the fenugreek double meaning (çemen otu), why cured beef wears the coating...

    On by TG Gourmet 0 comments

    Bowl of Turkish mantı dumplings topped with garlic yogurt, red paprika butter, dried mint, and pul biber

    Mantı: Turkish Dumplings with Garlic Yogurt (Recipe)

    The authentic from-scratch mantı recipe: four-ingredient dough, spiced beef filling, tiny hand-folded Kayseri-style dumplings, and the classic garlic yogurt + sizzling paprika butter topping — with freezing tips, a serving...

    On by TG Gourmet 0 comments