taste

Local Delicacies

Ankara Simit, Döner and Çubuk Pickles are the most known delicacies. Simit, sesame covered round dough is the most common street food in Ankara, Ankara Simit is smaller and crispier compared to the simits you can find in other parts of Türkiye.

Geographical indication protected pickles of Çubuk owes its popularity to the international festival organized every year in the district of Çubuk. Another geographical indication protected delicacy is Beypazarı Kurusu, which is a double-baked dry buttery biscuit and a great snack with a cup of Turkish tea. 

The cuisine of Ankara offers various delicious dishes worth trying such as Beypazarı güveci (stew), sarma, baklava made from 80 layers of paper-thin, hand-rolled “yufka”, höşmerim dessert and many more.

Local carrots grown in Beypazarı district and various carrot products and are other remarkable delicacies. From freshly squeezed carrot juice as a quick refreshment to authentic carrot jam that can delight your taste buds at Turkish breakfast, all these tasty carrot products are worth a try, though carrot lokum (delight) outshines these. Carrot lokum is not sweet as its counterpart, the traditional Turkish Delight, although it is just as delicious.

Ankara is also home to Türkiye’s largest wine producer, which produce with the principle of “Anatolian Wine” and has improved and introduced indigenous Turkish grape varieties to the world, such as Kalecik Karası. This local Turkish grape is known as Central Anatolia’s highest quality red wine grape variety and derived its name from Ankara’s Kalecik district. It is a dark skinned grape variety used in the production of light- to medium bodied red wines, mostly regarded as the finest examples of Turkish wines.

Beypazarı Walnut Sweet Sausage

Beypazarı’s walnut sweet sausage is made by repeatedly dipping strings of walnuts into a grape-must mixture known locally as köfterlik and allowing them to dry layer by layer. With its rich molasses aroma and dense walnut texture, this traditional treat stands out among local delicacies. Prepared using time-honored methods and coated in multiple layers, it turns a short break in the market into a sweet discovery.

Kazan Kavurması

“Kazan Kavurması,” a geographically indicated specialty of Kahramankazan, is prepared using only beef, dry onion, solid fat, and salt. Without any added spices, the meat is slowly cooked in its own juices over low heat for three to four hours. Allowing the meat to rest for one to two days and applying this slow cooking technique gives the dish its melt-in-the-mouth tenderness. Served hot in local eateries, it perfectly reflects the idea of “few ingredients, great flavor.”

Çubuk Sour Cherry

The geographically indicated Çubuk sour cherry is known for its deep red color and high juice yield (around 79–80%), making it popular both for fresh consumption and for sour cherry juice. Surrounded by mountains, the district benefits from a late flowering and harvest period, which protects the fruit from spring frosts and enhances its aroma. Visiting Çubuk toward the end of summer to taste the cherries fresh from the tree adds a refreshing stop to an Ankara journey.

Ankara Erkeç Pastırması

Ankara Erkeç Pastırması is a geographically indicated delicacy prepared by coating goat meat from the Ankara goat with a mixture of crushed garlic and ground fenugreek seeds before drying it under the sun. The meat of the Ankara goat, raised on the region’s unique flora, gives this pastırma its distinctive aroma and texture. Also referenced in historical narratives, this specialty offers a memorable discovery for those interested in exploring local charcuterie traditions.