taste

Calla

Calla is a specialty of Karaman cuisine and definitely worth trying. This dish is basically made by cooking meat, eggplant and various vegetables in a casserole.

Arabaşı Soup

As one of the best examples of Central Anatolian cuisine, Arabaşı soup (Arabaşı Çorbası) is both filling and nutritious. The main ingredients of the soup are chicken, turkey, rabbit, flour, and tomato paste. Arabaşı soup, cooked in many cities in Central Anatolia, is also highly popular in Karaman – particularly during the winter months.

Batırık

Batırık, a dish belonging to the general province of Karaman, particularly the Ermenek region, is a nutritious meal with lots of vitamins. It is almost always offered to guests during afternoon visits to homes. Its main ingredients include “düğürcük (very fine bulgur)”, walnuts, tomato paste, pepper paste, onion, finely chopped peppers and parsley, roasted tahini and spices.

Ermenek Halva

Ermenek halva (Ermenek Helvası), a traditional dessert from the Ermenek district that goes back centuries, is prepared by adding soapwort and tahini to molasses made from grapes grown in their natural environment. Ermenek halva was originally considered a winter food: it was the main source of energy for the people of Ermenek, who worked in vineyards, gardens, and fields, especially in cold weather. As it has an intense aromatic flavour, Ermenek halva is consumed together with flatbread or phyllo bread by local people. It is a traditional specialty of Ermenek and continues to be produced as a local profession in the region.

Divle Obruk (Sinkhole) Cheese

It is estimated that Divle Obruk cheese (Divle Obruk Peyniri), produced in the Ayrancı district of Karaman, dates from about 700 years ago. In the plateaus of the Ayrancı district, where the altitude reaches 2000 metres, the floral structure is rich due to the high altitude. Sheep graze in this natural environment; their milk is made into cheese, which is then placed in the naturally climate controlled Divle Sinkhole. The sinkhole is 35 meters deep and 233 meters long; it is cool in summer and warm in winter.

Guymak

It is a dessert made with kaymak, flour and milk, baked in the oven until the top browns. To balance the taste, a syrup of sugar, water, honey and lemon is added and served with the dessert.

Zeyve Kebab

With sheep or goat meat as the main ingredient, this dish is first roasted on iron plates by adding various vegetables. The kebab is fried in the oven at the last stage before serving. It is unique to the Zeyve Recreation Area of the Ermenek district.

Başyayla Karın Kaymağı

Başyayla Karın Kaymağı is a regional dairy product prepared by maturing clotted cream inside a cleaned animal stomach (tripe), reflecting a traditional preservation and flavoring technique unique to the area. After salting and kneading, the cream develops a dense, rich texture. Official definitions emphasize that no additives or flavorings are used. The product represents the “winter provisions” tradition of the pastoral culture at the foothills of the Taurus Mountains.

Karaman Ekşikara Grapes

Karaman Ekşikara Grapes are a local grape variety known for their dark-colored berries and distinctive cluster structure. Their connection to Karaman’s climate and soil conditions is considered one of the product’s defining characteristics in official registrations. Traditional viticulture knowledge in the vineyards plays a key role in shaping the grape’s aromatic profile and deep color intensity.

Karaman Kurma Böreği

Karaman Kurma Böreği is a traditional pastry with a strong presence in local home cooking, characterized by layered yufka dough and a filling made with cheese, yogurt, and eggs. In some official records it is also referred to as “Kırma Böreği”. The dough is placed piece by piece, giving the pastry its distinctive texture. Baked in a tray, it achieves a balance of a crispy surface and a soft interior.

Karaman Mayalısı

Karaman Mayalısı is a type of bread baked quickly over very high heat on a traditional griddle (sac). Its simple dough highlights the region’s bread-making traditions. While baking, the center of the dough rises like a dome before flattening again, creating its characteristic appearance. This rhythm reflects the enduring tradition of sac bread in Karaman and its place on everyday tables.

Karaman Tahinli Pide

Karaman Tahinli Pide is a baked pastry defined by the combination of tahini and dough, prepared in a traditional stone oven. According to its registered recipe, the balance of tahini and butter creates a crispy exterior with a rich interior texture. The optional addition of walnuts appears as a local variation. The tradition of tahini-based baked goods in Karaman is closely connected to the city’s culinary and trade heritage.