Local food :“Well Roast” (Kuyu kebabi):
It is a kind of kebab which is made in the southern region of Safranbolu. A special well is dung out and prepared and a wood fire is lit in the well. The lamb is then hung down the well. The mouth of the well is closed off with mud. The meat is cooked in its own steam and is served.
Local food :Stuffed Vine Leaves
There are many wineyards in the region therefore vine leaves are abundant. A stuffing mixture of mince meat, rice, crushed wheat, finely chopped onions, salt-pepper and tomato paste is wrapped by boiled vine leaves.The stuffed vine leaves- “dolma”- is made with the help of friends and family and is especially served, wrapped in flat sheets of bread, at weddings.
Local food :Green beans with butter
The green beans are washed and their ends are cut off. The beans are placed in a shallow pot. If desired, onion and tomatoes can be added to the beans in a decorative manner. The pot is left to cook on low heat without stirring or opening the lid of the pot. When it is cooked, melted butter is poured over the top of the beans. It is served hot.
Local food :Safranbolu bükmesi
This dish is a family favorite, especially on weekends in Safronbolu where dough/pasta dishes are a part of the cultural tradition. It is prepared with dough bought from the bakery and is filled with sautéd mince meat, finely chopped onion, spinach or silverbeet and black pepper. When it is cooked, it is glazed with butter. It is served with “kiren”. Besides weekends, this dish is made for funeral wakes and prays and is served to the guests with ‘ayran’.( watered yoghourt)
Local food :Noodles with curd and walnuts
Noodles with curd and walnuts: Milk curd: Salt is added to strained yogurt and is strained again through a cloth until it becomes solid. It is cut into round strips and dried. The curd is kept in cloth bags. Noodles: A dough is made of flour, eggs and water. The dough is divided into 2 pieces, rolled out thinly and left to dry a little. Then the two sheets of dough are put on top of each other and cut into two. Again the sheets of dough are put on top of each other and is cut into strips 2-3 cm wide. Then, it is cut into strips in the size of match sticks and dried. The noodles are added to the boiling water and is cooked until it is softened. When it is cooked, cold water is added and it is immediatly strained. Crushed walnut and grated curd is placed over the top. Melted butter is poured over the dish. It is served hot.
Local Sweet:Turkish Delight
This delicacy is produced daily in many kinds such as with coconut, hazelnut, double roasted, saffron, rose and mastic. The turkish delight of Safranbolu is different from other turkish delight because it is less sweet and very light. It is a perfect gift for the elders we visit during special occasions and for our family and friends.
Local Sweet:The Baklava of Safranbolu
The pastry which is rolled out as thin as leaves with starch and is layered into a greased tray. Walnuts are spread between the sheets of pastry. The baklava is made with 40-50 sheets of pastry and is about 3cm in height. the pastry is cut into the shape of a star leaving the pieces diamond-shaped. The baklava is baked in the oven. The syrup which is prepared earlier is poured over the baklava. The baklava can be served when the pastry soaks the syrup. During the times of Eids and Fests, the baklava is prepared on the Eve and is served to the guests who come to visit in each home.During weddings, the bride and grooms family both serve baklava to the guests attending the wedding. The family of the groom presents a large tray of baklava to the groom as a gift.
Local food :Perohi
A dough is rolled out and cut into squares and strained yogurt and mint is put in the dough and folded in a triangle and is dropped into boiling water. When it is cooked, melted butter is poured on the pasta and it is served (somewhat similar to ravioli).
Coffee with lokoum
You have to try the coffee with lokoum
The turkish coffe is categorized
without sugar -sade
little sugar- az sekerli
medium sweet- orta
you have to categorized your order
Sahlep ( orchis)
Sahlep is the dried tubers of various species of Orchis, and Eulophia
It is used to make a nutritious beverage by treating the powdered preparation with hot water
- Save money, Book now!
- Booking.com Excellent choice, Low rates
- Great room rates