Kayseri Restaurants

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Most Recent Restaurants in Kayseri

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    Doa restaurant: Panoramic

    by traveloturc Updated Nov 29, 2008

    2.5 out of 5 starsHelpfulness

    The restaurant is situated in the slopes of mount Erciyes
    and gives lot of alternatives to the visitors .You can eat out in spring and summer time
    and many pavillons acording to the size of the visitors.
    No need to say that the panorama is fantastic...

    Favorite Dish: local food

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    yakacik's Restaurant Tip

    by yakacik Written Oct 4, 2002

    3.5 out of 5 starsHelpfulness

    Favorite Dish:


    The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This pressed meat was the forerunner of today’s pastýrma, a term which literally means being pressed in Turkish, and is the origin of the Italian pastrami.

    Pastýrma is a kind of cured beef, the most famous being that made in the town of Kayseri in central Turkey. The 17th century Turkish writer Evliya Çelebi praised the spiced beef pastýrma of Kayseri in his Book of Travels, and Kayseri pastýrma is still regarded as the finest of all. Good quality pastýrma is a delicacy with a wonderful flavour, which may be served in slices as a cold hors d’oeuvre or cooked with eggs, tomatoes and so on. Although pastýrma may also be made with mutton or goat’s meat, beef is preferred.

    Cattle, mainly from the eastern province of Kars, are brought to Kayseri, where they are slaughtered and the meat made into pastýrma at factories northwest of the city. The different cuts of meat produce different types of pastýrma, 19 varieties from a medium-sized animal and 26 from a large.

    Extra fine qualities are those made from the fillet and contre fillet, fine qualities are made from cuts like the shank, leg, tranche and shoulder, and second quality from the leg, brisket, flank, neck and similar cuts. The many tons of pastýrma produced in Kayseri is almost all sold for domestic consumption all over Turkey.

    Istanbul and Adana are the provinces with the largest consumption. The meat undergoes a series of processes lasting about a month. The freshly slaughtered meat rests at room temperature for 4-8 hours before being divided into joints suitable for pastýrma making. These are slashed and salted on one side, stacked, and left for around 24 hours.

    They are then salted on the other side, stacked and left for a further 24 hours. Then the joints are rinsed in plenty of water to remove the excess salt, and dried in the open air for a period varying between three and ten days, depending on the weather. After some further processing, the meat is hung up to dry again, this time in the shade and spaced out so that the joints do not a touch one another.

    After 3-6 days, they are covered with a paste of ground spices known as çemen, and left to cure for 10-24 hours in hot weather, and 1-2 days in cold weather. Then the excess çemen is removed, leaving a thin layer, and the joints dried again. Finally the pastýrma is ready for the table.

    The çemen paste covering the slabs of pastýrma is both an important factor in the flavour, and protects the meat from drying and spoiling by contact with the air, which would cause the fat in the pastýrma to oxidise and give a bitter flavour.

    Çemen is composed of crushed classical fenugreek seeds, garlic and chilli pepper mixed to a paste with a little water. Çemen paste is also sold separately as a savoury paste for spreading on bread. When buying pastýrma, note that the redder the colour, the fresher the pastýrma. Over time it takes on a browner tone, and becomes firmer in texture. Good quality pastýrma, whether fresh or mature, is delicious, and it is only a matter of taste which you prefer.

    Gourmets do not approve of pastýrma sliced by machine but insist on the thin slices being cut by hand with a sharp meat knife. They also reject ready cut slices of pastýrma as sold packaged in some delicatessens and supermarkets. Pastýrma is delicious with fresh crusty bread, grilled lightly over charcoal, fried in butter with eggs or in layered pastry börek. Haricot bean stew with pieces of pastýrma is another popular dish in Turkey. Pastýrma is a favourite meze with raký, Turkey’s national aniseed drink. If you visit one of the meyhanes (taverns) in Beyoðlu in Istanbul, do not forget to try the delicious paçanga börek made with pastýrma.

    Source: Skylife 10/2000
    By Nuray Mestçi

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    Iskender: China food in kayseri !!!

    by traveloturc Written Mar 7, 2007

    3 out of 5 starsHelpfulness

    Iskender et lokantasý means ( meat restaurant) but the building is huge and they can even serve china food ,local food,all kind of kebabs and many local mezes.

    Favorite Dish: Iskender kebap

    the entrance the main hall the service the entrance
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Kayseri Restaurants

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