Dishes you should try in Kahramankazan: Ankara Tava, Keşkek and Sac Kavurma. This guide also covers the local products to buy and what Kahramankazan is famous for.
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Ankara tava, lamb cooked in a clay pot with onions and peppers, is also an important dish on traditional tables in Kahramankazan.
Keşkek, prepared by slow-cooking and pounding cracked wheat with meat, is a traditional favourite at weddings and festivals.
Prepared by frying lamb with vegetables on a sac (griddle). It is one of the important flavours of rural cuisine.
These dishes are known throughout Ankara province; see the provincial food guide for details.
An old Ankara dish in which sautéed meat and vegetables are baked in the oven in meat stock with rice or vermicelli; at weddings, hıdrellez and mesire picnics it is eaten with cacık, pickles and hoşaf.
An indispensable part of the Ankara breakfast.
A biscuit baked in stone ovens from flour, milk, butter and yeast, which stays fresh for a year; it received a geographical indication on 14 May 2013.
A sweet with a geographical indication, made by dipping strings of walnut kernels in molasses dough and drying them.
The best-known pickle of Ankara breakfast tables and dinner tables.
The district's name was changed from Kazan to Kahramankazan in 2013, inspired by the heroism shown during the War of Independence.
Kahramankazan has developed rapidly in recent years thanks to defence industry and technology investment. TUSAŞ (Turkish Aerospace Industries) facilities are located in the district.
Kahramankazan is known for 3 local dishes, above all Ankara Tava, Keşkek and Sac Kavurma. Ankara tava, lamb cooked in a clay pot with onions and peppers, is also an important dish on traditional tables in Kahramankazan.
Kahramankazan is known for Ankara Tava, Wheat and Barley and The Name Kahraman Kazan. Its best-known sights include Mürted Air Base and Kazan Museum.
Local products and souvenirs to buy in Kahramankazan include Wheat and Barley and Dairy Products.