Kastamonu cuisine is a region with diverse and delicious dishes that reflect the rich food culture of Anatolia. This cuisine is enriched with traditional recipes using both local and seasonal ingredients. Kastamonu is especially known for local delicacies such as meat bread, Tosya pilaf, banduma and çekme halva.
Meat bread is one of Kastamonu's most famous dishes and is usually made with a mixture of minced meat, onions and spices, laid on thin phyllo dough and cooked over a wood fire. This delicacy is often served in local restaurants and especially during festivals. Banduma, on the other hand, is a Kastamonu classic prepared by layering chicken or turkey meat, phyllo dough and various spices and baking them in the oven. Appealing to both the eye and the palate, this dish is often preferred on special occasions and banquets.
Tosya pilaf is a type of pilaf made from siyez wheat grown especially in the Tosya region. Siyez wheat is an old wheat type and has a higher nutritional value than other wheat types. This pilaf is prepared with a special cooking technique and is usually served with yogurt or ayran.
Çekme halva has an important place among the desserts of Kastamonu. This halva is made by mixing sesame oil, flour and sugar for a long time. It is pulled until it reaches the consistency of wax and served after cooling. Çekme halva is usually served to guests during holidays and special celebrations.
In Kastamonu cuisine, by-products such as garlic yogurt and corn bread are also frequently consumed. Garlic yogurt is prepared especially with Tosya's famous garlic and served as a delicious complement to many dishes. Corn bread, on the other hand, is widely consumed in the higher parts of the region and is baked with traditional methods, especially in the villages.
Kastamonu's food and beverage culture offers a rich variety of local products and traditional cooking techniques. These flavors provide an unforgettable gastronomic experience for visitors to the region and reinforce Kastamonu's cultural identity.