What to eat in Eskişehir

Dishes identified with this city

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  Çiğ Börek

  A half-moon pastry filled with raw minced meat, associated with the Crimean Tatar cuisine and Eskişehir, that puffs up in hot oil. It serves as a flavor carrier of migration memory.

From the cuisine of Central Anatolia

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  Ankara Tava

  A classic dish named after the capital, where lamb is baked with orzo. It represents the cuisine of Ankara.

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  Arabaşı Soup

  A winter table arrangement where spicy chicken soup is served alongside a separately cooked and cooled dough; it is the name for both the soup and the way of eating it together.

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  Ayran Aşı

  A cold summer soup made with boiled wheat and chickpeas combined with cold yogurt; in some regions, the same name also refers to hot, herb-based dishes.

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  Bazlama

  A leavened flatbread that rises in a pan without the need for an oven; it is one of the quickest traditional breads to prepare.

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  Beypazarı Stew

  A dish from the Ankara-Beypazarı region where meat and rice are slowly cooked in a casserole; it is the second representative of the pilot city on Atlas.

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  Oven Kebab

  A kebab that is synonymous with Konya, made from lamb meat cooked slowly in a stone oven in its own fat; served on bread.

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  Gözleme

  A village and market tradition where thin dough cooked on a griddle is filled with cheese, potatoes, or spinach.

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  Kayseri Manti

  Small dumplings filled with minced meat are boiled and served with yogurt and hot sauce. In Kayseri tradition, the small size of the manti is considered a measure of skill.

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  Konya Etli Ekmek

  A Konya classic where minced meat filling is spread over long, thin dough and baked in a wood-fired oven; unlike lahmacun, the dough is distinct and the filling is simple.

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  Lamb Tandır

  A classic Anatolian dish where lamb is cooked for hours in a closed tandır oven in its own juices, resulting in tender, shredded meat. It is served with rice and roasted peppers.

How it is eaten, how it is ordered

• Why is baklava never kept in the fridge?

  In the cold the butter solidifies, the syrup crystallises and the pastry draws moisture and loses its crispness. Baklava is kept at room temperature, uncovered, and ideally eaten the same day.

• Does water or yogurt calm chili heat?

  Yogurt, ayran and milk work; water does not. Capsaicin, the compound behind the heat, does not dissolve in water but does in fat and milk protein; water merely spreads it and the burn returns.

• Why are olive-oil dishes not served hot?

  Olive oil's aroma evaporates as it heats, yet turns heavy when chilled. The dishes taste best in between, at room temperature, and their flavours also marry as they rest.

What are you in the mood for in Eskişehir?

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Frequently asked

What to eat in Eskişehir?

Among the records identified with Eskişehir, Çiğ Börek stand out. On GustoMesh each record carries its cultural summary, technique and table balance; the list is a record of the city's culinary identity, not a ranking.

Where to eat in Eskişehir?

The directory holds 62 real venue records for Eskişehir, of which 0 are documented taste stops. The records come from OpenStreetMap, are unassessed and carry no score.

What defines the cuisine of Eskişehir?

Central Anatolian cooking is the measured cooking of the steppe: grain, dough and lamb. The tradition of drying and of tarhana is strong because the winter is long; oven and tandır are the shared cooking place of both meat and dough. The tradesmen's restaurant and the stewpot set the region's everyday order.