Aksaray Mutfağı / Aksaray Cuisine

Arabaşı / Arabashi

Aksaray’da hububatın geniş bir alana yayılmış olması ile bundan mamul yiyecekler, hayvancılığın gelişmiş olması dolayısıyla da et ve süt mamulleri, ayrıca bağ ve bahçelerden elde edilen sebze ve meyvelerle de mutfak için oldukça zengin malzemeler elde edilmektedir. 

Kaygana

İlde en yaygın yemekler olarak sepe, sıkma, çörek,mayalı,pelte, soğanlama,hoşmerim, arabaşı, erişte, kuskus pilavı, dolma mantı, katıklı aş, sarığı burma ( Katmer),kaygana,çiğleme, ayva borani, kalbur bastıyı sayabiliriz.

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Aksaray Cuisine 

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Yogurt

This is a rich agricultural region producing grains, meat and dairy and many kinds of fruit and vegetables Therefore the cuisine of the town is of high standard Well-known dishes include many pastries and other kinds of wheat-based dishes such as: 

yufka a thick filo-pastry, eaten like bread or filled with cheese (or meats and other fillings) and toasted on a hot griddle (sıkma, katmer or sac böreği depending on the filling) 

many kinds of local pasta or cous-cous including one stuffed with meat and steamed like ravioli, (called mantı)

Tarhana a soup made from a dried mixture of wheat-flour, spices and yoghurt

Pelte and sweet of flour, syrup and butter

Höşmerim, kaygana and many other rich sweets, mostly involving butter and flour

Other dishes include soups made with okra or yoghurt and a thick floury chicken stew called Arabaşı

İç Anadolu Mutfağı / The Inner Anatolian Cuisine 
Kaynak :  İl Kültür ve Turizm
              Anadolu Jet Magazin
              Berfend BER
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