Çankırı has a rich and diverse food culture. This cuisine, which is characteristic of Anatolian cuisine, includes meat dishes, pastries and vegetable dishes. At the center of the food culture are agricultural products and animal husbandry activities arising from the geographical and climatic characteristics of the region.
One of the distinctive features of Çankırı culinary culture is the widespread use of meat. Especially lamb and mutton are used as the main ingredients in many dishes. "Tandoori kebab", one of the most famous dishes of the region, is made with mutton cooked slowly for a long time and is frequently consumed on special occasions, weddings and holidays. "Arabasi soup" is an indispensable delicacy during the winter months; arabasi, a thick and spicy chicken broth soup, is consumed with pastries served on the side.
One of the local products of Çankırı is known as Çankırı salt. This salt is extracted from the salt caves of the region and is used both in local cuisine and throughout Turkey. In addition to adding a unique flavor to the dishes, Çankırı salt is also valuable for health because it is a natural source of minerals.
Vegetable dishes also have an important place in Çankırı cuisine culture. Vegetables such as potatoes, beans and squash grown in the region are frequently used in meals. Pickles and preserves prepared especially in the winter months are indispensable elements of the tables. Cereals such as wheat and barley are also used in basic dishes such as soups and pilaf.
When it comes to desserts, Çankırı's "halva" varieties stand out. Sesame halva and flour halva are among the desserts preferred especially on special occasions and for breakfast. In addition, fruits such as apples, pears and cherries collected from the orchards in the region are consumed fresh or used in compotes and jams.
The food and beverage culture in Çankırı is intertwined with hospitality. The treats offered during home visits and special gatherings are rich and varied. Meals are often eaten together with extended families or neighbors, and these settings strengthen the bonds within the community. Food is not only an act of nourishment in Çankırı, but also a form of social interaction and cultural expression. This cuisine appeals to the palates of both locals and visitors by blending traditional flavors with modern tastes.