Dishes you should try in Karaman: Karaman Mayalısı (yeasted pastry), Karaman Tahinli Pide (tahini pide), Karaman Kırma Böreği (crumbled-dough börek) and Karaman Şebit Pilavı (dill pilaf). This guide also covers the local products to buy and what Karaman is famous for.
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A yeasted pastry with a registered geographical indication.
A tahini pide with a registered geographical indication.
A börek with a registered geographical indication.
A pilaf with a registered geographical indication.
A halva with a registered geographical indication.
A tulum cheese ripened in the natural sinkholes (obruk) of Ayrancı district in Karaman. It is a geographically indicated product. The constant temperature and humidity of the sinkholes give the cheese its distinctive flavour.
Made with chicken stock, flour and butter, arabaşı soup is Karaman's traditional winter dish.
Made from goat's and sheep's milk, the cheese is obtained by ripening it for 4 to 5 months in natural sinkholes. This cheese with a geographical indication has a production method unique in the world.
Prepared with chicken broth, flour and butter, arabaşı is Ayrancı's traditional winter dish.
Arabaşı, made with chicken broth, flour and butter, is Başyayla's traditional winter dish.
Keşkek, made by slow-cooking wheat and meat and then pounding them, is the traditional dish of wedding feasts. Pounding the wheat and boiling it with meat for hours is a process that requires patience.
Okra grown in Ermenek's mild valleys, cooked with olive oil or with meat. Known for its fine and tasty texture.
Made with chicken stock, flour and butter, arabaşı is Ermenek's traditional winter dish.
Made with chicken stock, flour and butter, arabaşı is a traditional winter dish. It holds an important place on local tables and is prepared using traditional recipes.
Made from yoghurt, wheat and vegetables, tarhana soup is an essential winter staple.
Arabaşı, made with chicken broth, flour and butter, is the traditional winter dish of Sarıveliler.
Bread baked in a traditional tandır oven, an indispensable flavour of village tables. The meat acquires a unique aroma as it absorbs the earthy smell of the tandır.
It is reported that the first early-season cherries of the Taşeli region can be sourced from the district of Sarıveliler.
Beekeeping is carried out in the district, producing 84 tonnes of honey a year.
The anniversary of Karamanoğlu Mehmed Bey's edict on the Turkish language in 1277.
The architecture of the principalities period, with its madrasas, imarets and mosques.
Yunus Emre commemorative events associated with Karaman.
Karaman is known for 5 local dishes, above all Karaman Mayalısı (yeasted pastry), Karaman Tahinli Pide (tahini pide), Karaman Kırma Böreği (crumbled-dough börek) and Karaman Şebit Pilavı (dill pilaf). A yeasted pastry with a registered geographical indication.
Karaman is known for Karaman Mayalısı (yeasted pastry), Karaman Divle Obruğu Tulum Peyniri (Divle sinkhole tulum cheese) and Turkish Language Day (13 May). Its best-known sights include Binbirkilise (Thousand and One Churches) and Karaman Castle.
Local products and souvenirs to buy in Karaman include Karaman Divle Obruğu Tulum Peyniri (Divle sinkhole tulum cheese), Başyayla Karın Kaymağı (Başyayla clotted cream), Karaman Ekşikara Üzümü (Ekşikara grapes) and Kazımkarabekir Kabak Çekirdeği (Kazımkarabekir pumpkin seeds).