Dishes you should try in Kırşehir: Kırşehir Çullaması, Kırşehir Höşmerim Tatlısı (höşmerim dessert), Kırşehir Ahi Helvası (Ahi halva) and Kırşehir Çirleme Yemeği. This guide also covers the local products to buy and what Kırşehir is famous for.
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A local dish with a registered geographical indication.
A dessert with a registered geographical indication.
A halva that gave its name to the Ahi tradition, with a registered geographical indication.
A dish with a registered geographical indication.
A borani (quince and yoghurt-style dish) with a registered geographical indication.
Mantı made with a thin dough filled with minced meat and shaped into small parcels, served with yoghurt and a butter sauce. Kırşehir mantısı is known for its thin dough.
A traditional soup made with chicken broth, flour and butter, an essential part of Kırşehir's winter tables. It is served with red pepper and butter poured over it.
Kırşehir lokumu, made using traditional methods, is famous in pistachio and walnut varieties. It is the best-known sweet treat in the city.
Keşkek made by boiling and pounding cracked wheat with meat for a long time. It is the traditional dish of wedding and Bayram feasts in Akçakent.
A traditional soup made with yoghurt, wheat and mint. It is the Akçakent version of Central Anatolian cuisine.
Tarhana made by drying yoghurt, tomato and wheat flour, an indispensable winter soup in Akpınar.
Traditional bread baked on a griddle, indispensable on breakfast tables with butter and cheese.
A walnut known for its quality and flavour, the district's well-known product.
A traditional soup made with chicken stock, flour and butter, an indispensable winter soup in Boztepe.
Lamb roasted on a griddle with vegetables, the highlight of Bayram tables.
Thin-dough dumplings served with a sauce of yoghurt and butter. Making mantı is a special tradition in Çiçekdağı, and every household applies a different recipe.
Traditional bread baked in an earthen tandoor, still produced in the villages of Çiçekdağı. Warm tandoor bread is eaten with butter and cheese.
A traditional sweet made with cheese, flour and sugar, roasted in butter and served.
Listed on the district governorship's history page as one of the dishes most commonly made locally in the district.
Listed among the pastries made locally in the district.
Baklava, walnut sucuk and walnut lokum made with Kaman's famous walnuts, the best-known desserts in the district.
Keşkek made by boiling and pounding cracked wheat with meat for a long time, the traditional dish of wedding and Bayram feasts. Indispensable at wedding feasts, it is prepared in a spirit of community.
Tarhana made by drying yoghurt, tomato and wheat flour, an indispensable winter soup in Kaman.
The walnut, an important part of the district's economy, which is known by the district's name.
Thin-dough dumplings served with yoghurt and a butter sauce. Making mantı is a special tradition in Mucur, and the dough is rolled out as thinly as possible.
Thin dough spread with a mixture of minced meat, onion and pepper and baked in a stone oven. It is served fresh at Mucur's local bakeries.
The tradition of tradesmen's solidarity and professional ethics founded by Ahi Evran.
The long, free-rhythm songs of the steppe; the Abdal tradition identified with the Ertaş family.
Events held in memory of the "Bozkırın Tezenesi" (Plectrum of the Steppe).
Kırşehir is known for 5 local dishes, above all Kırşehir Çullaması, Kırşehir Höşmerim Tatlısı (höşmerim dessert), Kırşehir Ahi Helvası (Ahi halva) and Kırşehir Çirleme Yemeği. A local dish with a registered geographical indication.
Kırşehir is known for Kırşehir Çullaması, Kaman Cevizi (Kaman walnuts) and Ahilik (the Ahi tradition). Its best-known sights include Cacabey Madrasa and Kaman Kalehöyük.
Local products and souvenirs to buy in Kırşehir include Kaman Cevizi (Kaman walnuts), Cemele Biberi (Cemele peppers) and Kaman Besmeç.