Dishes you should try in Çankırı Central District: Çankırı Pastırması (cured beef), Banduma (bread soaked in broth and butter) and Çankırı Simidi. This guide also covers the local products to buy and what Çankırı Central District is famous for.
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Çankırı pastırması is prepared by coating beef with a spiced mixture called çemen and drying it. It is the city's most famous traditional meat product.
Banduma, prepared by soaking stale bread in meat broth and butter, is one of Çankırı's distinctive flavours. It is often eaten in the winter months.
Çankırı simidi differs from Istanbul simit in its thin, crispy texture. It is prepared with sesame or nigella seeds.
Salt mining in Çankırı has continued since the Hittite period. This 4,500-year-old salt-production tradition forms the basis of the city's cultural identity.
Çankırı was an important settlement centre in the Anatolian Seljuk period. Taş Mescit and other Seljuk structures are tangible legacies of this period.
Çankırı Central District is known for 3 local dishes, above all Çankırı Pastırması (cured beef), Banduma (bread soaked in broth and butter) and Çankırı Simidi. Çankırı pastırması is prepared by coating beef with a spiced mixture called çemen and drying it. It is the city's most famous traditional meat product.
Çankırı Central District is known for Çankırı Pastırması (cured beef), Çankırı Tuzu (Çankırı salt) and Salt-mining tradition. Its best-known sights include Çankırı Castle and Taş Mescit.
Local products and souvenirs to buy in Çankırı Central District include Çankırı Tuzu (Çankırı salt) and Pastırma.