Flavors of Sivas
18 unique tastes from centuries-old culinary traditions.
Sivas Kebab
A unique blend of lamb and vegetables cooked in special open-top brick ovens.
Recipe
Skewer pieces of lamb with eggplant, tomatoes, and peppers. Cook in open brick ovens and serve with lavash bread.
Peskutan Soup
A traditional winter soup made with cracked wheat and 'peskutan' (a local yogurt variant).
Recipe
Boil cracked wheat and lentils. Thin the peskutan yogurt with water, add to the mixture, and cook while stirring constantly. Serve with dried mint sizzled in butter.
Kesme Asi
A filling soup made with homemade noodles and green lentils.
Recipe
Boil green lentils and add small homemade noodles. For the sauce, sauté minced meat with mint and red pepper flakes in oil, then pour over the soup.
Lentil Badi
A Sivas specialty made with bulgur, lentils, and tomatoes that keeps you full for long.
Recipe
Boil green lentils, add fine bulgur and let it absorb the water. Mix with fresh tomatoes, onions, and tomato paste; serve with a slightly juicy consistency.
Baviko
A rare Sivas specialty known for its special dough and garlic yogurt sauce.
Recipe
Bake a firm dough. Hollow out the baked bread, crumble the inside, and pour plenty of garlic yogurt sauce and melted butter over it.
Sirok (Gomme)
A pastry dish where crispy baked dough meets butter and ayran.
Recipe
Bake dough until the crust is very crispy. Cut off the top, dice the inside into squares. Fill with butter and pour ayran around the edges.
Sivas Katmer
A famous pastry with rich buttery layers.
Recipe
Roll out leavened dough, spread butter on every layer and fold. Roll out once more and bake until the outside is crispy and the inside is soft.
Sivas Kete
A staple leavened bread for breakfast that stays fresh for a long time.
Recipe
Prepare dough with yeast, flour, and milk. Bake it either plain or with a flour-based filling inside.
Divrigi Pilaf
A special aromatic rice dish with meat, chickpeas, raisins, and almonds.
Recipe
Cook cubed meat. Simmer rice with chickpeas, raisins, and spices like allspice in meat stock until perfectly tender.
Hingel
Large and filling dumplings filled with potato or cheese stuffing.
Recipe
Roll out dough, fill with mashed potato stuffing. Fold edges in a braid pattern, boil, and serve with yogurt and melted butter.
Pezik
Sivas's most famous pickle made from beet stems.
Recipe
Clean and boil beet stems. Ferment them in a mixture of garlic, vinegar, and red pepper flakes to make the pickle.
Icli Kofte
Sivas-style stuffed bulgur balls, round-shaped and served with butter.
Recipe
Shape the bulgur dough into rounds, fill with minced meat and walnut stuffing. After boiling, brush with melted butter.
Subura
A refreshing summer dish of small dough bits mixed with yogurt.
Recipe
Boil tiny square dough pieces, let them cool, and mix with garlic yogurt. Top with oil infused with dried mint.
Madimak
A healthy dish made by cooking wild madimak herbs with pastrami and bulgur.
Recipe
Finely chop the madimak herbs. Sauté with onions, garlic, and pastrami. Add bulgur and water, then cook until tender.
Eggplant Pehli
A kebab formed by slow-cooking lamb and eggplant in a stone oven.
Recipe
Sear the bone-in meat. Fry eggplants and bake them together with the meat, tomatoes, and peppers.
Gulut
A Sivas-style cake made with cornmeal and topped with poppy seeds.
Recipe
Whisk eggs, sugar, and milk. Mix in cornmeal and wheat flour. Sprinkle with poppy seeds and walnuts before baking.
Kelle Dessert
A rich dessert resembling kadayıf, filled with nuts, raisins, and noodles.
Recipe
Layer dough with plenty of nuts, noodles, and cinnamon. Roll or arrange in a tray, bake until golden, and soak in syrup.
Kalburabasti
A crispy syrup-soaked pastry shaped by pressing on a sieve.
Recipe
Prepare a buttery dough, shape it on a sieve and place a walnut inside. Bake until crisp and soak with cold syrup.
Showing 18 flavors