Kastamonu Travel and Culinary Notes

I talked about our Kastamonu trip and the flavors that I tasted there and then shared with you. Finally, I tried the Tatar soup at home last week and loved the taste. Of course, his recipe will be with you in 1-2 days.

The most detailed information about Kastamonu cuisine Kastamonu Cuisine Since I liked the article shared by the Governorship of Kastamonu under the title, I will quote the original article without any additions. Moreover "Kastamonu Cuisine with a Taste of MouthThere is a great cookbook called ”, we used to have pdf version available but now we can't.

You can taste the famous meat loaves in Ağlı. It's almost half an hour away from the city center, but I say it's worth going for the meat loaf :)

There are places that must be seen when you go to Kastamonu. I want to share with you what I remember of them.

1. Kastamonu Castle
2. Clock tower
3. Nasrullah Mosque
4. Munire Madrasa
5. Livapaşa Mansion and other mansions
6. İsmail Ağa Complex
7. Government House
8. Devehani
9. Paphlagonia Rock Tombs – Ev Rock Tombs
10. Village Market-In the City Center
11. Coppersmith Bazaar

These are the ones that come to mind for now…

Their most famous foods are Meat Bread, Kastamonu Ravioli, bagel tiridi, banduma, ogmaç soup, biryan, rolled halvah… And of course Taşköprü Garlic.

 

Kastamonu food and beverage It has a rich cuisine. The main reason for this wealth is; It is the existence of various animals in the vegetation and grown based on nature.

biryanWhen the meat is to be cooked in the shop, the same process is applied by lighting a fire in a well built under the chimney in one corner of the shop. There is an iron circle at the mouth of the furnace in the shop and slots for the diameter iron. This furnace is made of brick and is used for a long time. When the biryan is to be cooked, a basin is lowered over the embers into which the fat and water of the meat will flow. It is the most acceptable food to be served to a guest in Kastamonu. Biryan is only eaten by hand. Onions and ayran are definitely requested. It is also eaten as a pilaf with rice. It is also possible to obtain rice by placing rice in the sheep that is hung in the well by custom-made.

In addition to wild herbs, plants, mushrooms, wild strawberries used as food, all kinds of vegetables and many fruits are grown in Kastamonu soil. Turkey's most beautiful and high quality garlic is grown and exported in this province.

Uryan plumIt is possible to dine only in Kastamonu. A compilation of 812 types of food belonging to Kastamonu region was made. Among them, 38 kinds of soup and 51 kinds of bread recipes can be seen.

The famous food of Kastamonu cuisine is "meaty bread" cooked on a sheet metal. A glass of buttermilk, “sour – sour” or “bread with meat”pelverde paste” can no longer forget the name of Kastamonu. The soup of the winter food “tarhana” prepared in Kastamonu is the most nutritious soup. A wide variety of plant extracts in the flour – yoghurt dough used in its preparation make the taste-flavor different. It also increases the nutritional value. The taste of the "doner", which locals and visitors can not stop eating every season, cooked over coal fire is insatiable. The "bacon bread" made in the winter season is another delicacy. Specially prepared “grassless pastrami” is cut into thin slices, mixed with onion piyaz, added in enough spices, placed in the dough opened in the oven, covered, after cooked, after being greased with more or less butter according to taste, it is eaten with pleasure.

With the arrival of spring, the growth of lambs, another local food, "biran" - a well appears. A'an is a famous meat dish cooked in Kastamonu center and especially in Taşköprü district. "Cucked Halva", which has been used in desserts for centuries, is unique to the region with its special preparation by hand and fine flavor strands. It is an accepted gift that everyone who goes out of the province buys their friends. Another local food of winter days, Kastamonu bagel,bagel treadis . Those who cannot eat the bagel tirid, on their way out of the province, always bring a series of “Kastamonu bagels” to their friends and colleagues.

Barley YarmasThe soup, which is also known as ı, Göçe soup or Akdene soup, is the main ingredient of the soup, which is mostly known in the villages of Araba district, with cracked barley, yoghurt or ayran. The split barley is cooked thoroughly in a caba (earth pot) or pot, and oil, yogurt (if not, ayran) is added to it. By adding mint on it, it becomes a ready-to-eat soup.

Making the split barley: The barley is cleaned by turning in a sieve, washed, the barley dried in the sun is taken to the mill and cracked like bulgur.

The weight of pastries in Kastamonu and its region is also evident in soups. We can show soup dough as Tatar, vermicelli, handle and spread.

Tatar Soup: Minced meat, garlic and oil are the other ingredients of the soup, which is based on cooking 1×1 gin dough in boiling water. The soup known around Şenpazar and Azdavay is also known as garlic soup. It is called as cut soup in soup Ağlı, dough soup in Arac. While lentil dough (lentil tatar) soup is made by adding lentils, this soup is called mankır soup in Inebolu.

Noodles, on the other hand, are thin slices of dough of 1,5 or XNUMX cm in length. Rice is added or cooked simply and butter is poured. Minced meat in some parts of tosyal. Different properties are given by adding milk around Daday. This is called milk noodles. Doughs cut into triangles in the shape of nuska are called noodles, and in some places they are called Tatars.

Tutmaç soupIt is not much different from Tatar soup. It is known in the vicinity of Vehicle and Tosya. In addition to the minced meat, the ingredients are garlic yogurt and oil. It can be seen around lentils and rice. (Tosya and Devrekani)

Spread Soup
After the rolled phyllo dough is tapped for a while, it is handed and rolled. While rice is added to this soup in Bozkurt, it is called milk broadcast by adding milk in Şeyçiler.

Pull Halva
Pulled halva is one of Kastamonu's souvenirs and is very popular in other provinces. Its raw materials are kadaif, non-essential flour, sugar, oil and water.

Making halva starts with making roux. Edible margarine is melted in a medium-sized boiler in the workshop. Flour is put in it. It is cooked by mixing flour and oil on low heat for about an hour. The licorice is left to cool.

The sugar furnace is prepared. 20 kg. granulated sugar is put in a cauldron, mixed with water and dissolved. Add lemon salt to it. Boil for another half hour. When the melted sugar has the consistency of hard sugar, it is taken from the stove. The marble is poured into the cooling stone. The cooled sugar is collected from the cooling stone and put into a special bleaching machine. It is bleached by frying until it turns white. Bleached sugar taken from the machine is brought side by side with roux at normal temperature. It's time for the halva maker team of 4-5 people to work. The bleached sugar is formed into a large ring. It is extended by being dipped in licorice and pulled from hand to hand. This is the reason why it is called pulled halva. The stretched sugar, soaked in licorice, eventually becomes white fibres. The sugar, which has become white fibers, is placed on the marble and divided into small pieces. It is filled into trays and compressed by pressing. Thus, a compressed, flour-like halva filled to the rim of the tray is obtained. It is sold in the form of baklava slices on a tray or by obtaining square slices. In recent years, manufacturers have added hazelnut, coconut and cocoa to rolled halvah and marketed their colorful varieties. Asli; white is the plain form. Halva is made in the same way in Mudurnu, only butter is used instead of margarine.

Bread with meat
First, the sheet on which the bread will be baked is prepared. The top of the sheet is wiped well, the bottom and the hollow side is wetted and covered with ash half a centimeter thick. The reason why the gold of the sheet is ashen is so that it does not get very angry and burn the bread.

Then the hand is prepared. Finely chop two peeled onions, half a bunch of parsley, and green pepper if desired. It is poured over the ground beef in a saucepan. Black pepper, cumin, salt are also added. Mix the ground meat and flavorings with a little water. By mixing with a wooden spoon, the meat is made to be spread on the dough like paste. This material is the part that will be put into the bread. The prepared mixture is put on hold. Meanwhile, onions, spices, parsley mix well with the meat. The meat becomes a seasoning. In the past, minced meat was prepared by finely chopping the meat on a meat kündesi.

It's time to prepare the dough. Unleavened dough is kneaded from pastry flour in a dough vat or dough bowl. Mix two eggs into the dough.

While kneading the dough or preparing the meat, a person also prepares the "cold" to be eaten or drunk with the bread. There is always a cold food or drink with the meat bread. Ayran, tzatziki, fruit pulp paste, cranberry syrup, uryani plum compote, compote varieties are the main cold dishes. If none of these are found, yogurt will do the same.

Bread with meatIt is cooked in front of the stove in homes. The lady of the house lays a clean cloth in front of the stove. She puts the cushion on which she will sit and the round table on which she will open the dough. Thin oak and pine woods are placed in the corner where the hearth can lie. Pour oil to a shine into a small oil pan. He dips the oil rub (called a slider), which consists of pieces of cloth attached to the end of a small stick, into the pan. He brings his rolling pin, the compound with which he will turn the bread, the eysiren with which he will cut the dough, he cleans it. She brings the pot of meat that is seasoned and waiting. Mix well with a wooden spoon. If it is not runny enough to be spread on the dough, add water and mix it again. Burns the stove. When the woods ignite a little, he puts his trivet on it. He closes the six ashy sheet metal on his slab. After these preparations, he puts the tray on which he will put the baked bread next to the tray and sits in front of the tray. He has an apron in front of him.

It's time to bake the bread. Knead the dough again, break off a small piece of the egg with an eysiren, and put it on the round plate. Dip it in flour and prevent it from sticking with a rolling pin 2-3 mm. opens in thickness. The housewife bakes the first rolled phyllo as bread in terms of control. These breads are called "spread". He puts the cooked spreads on the bread tray as a base. Since the actual meat loaves will be greasy, the spreads prevent the tray from getting oily. After the spreads, the meat bread is made. Dough, and 3-4 mm. wide with a rolling pin. Two spoons of minced meat are taken from the meat pot and spread on half of the dough. As a result of this process made with a wooden spoon, half of the phyllo appears as minced and half without minced meat. The part of the yufka without minced meat is covered over the part with minced meat by hand. The ends of the closed part are pressed with your fingers so that the ground beef does not spill while it is cooking. Thus, the bread is ready to be baked. Take the raw bread on the rolling pin and lay it on the hot plate. While one side of the bread is baking, the housewife puts the second piece of dough on the plate and starts to roll it out. One side of the bread is baked in 2-3 minutes. Turns the bread with the biscuit. Oil is applied to the cooked surface with an oil slider. He lays ground meat in the phyllo on the plate. It closes. He takes the second bread on the sheet. When the other side of the first bread is cooked, turn it with a cheesecake and oil this side as well. Then he puts the baked bread on both sides on the tray. For those with sensitive stomachs, the lubrication process is also done through margarine after being placed on the tray. Baking the breads one after the other thus continues. Another person puts the baked bread on plates one by one and serves it. Meat loaf is hot. Since it is eaten hot, there is only one person at the dinner table. When he is full, someone else sits down. The coldness is always ready on the table or table. As the bread on the plate of the person eating bread at the table decreases, new ones are added. Grown people are satisfied when they eat 3-5 meat loaves on average. Meat bread is eaten at noon. It is not eaten in the evenings because it is heavy. It is an indispensable lunch for families from Kastamonu on Saturdays and Sundays. Sudden guests are also entertained with meat loaf. For housewives, cooking meat loaf is easier than other dishes. The chief treat to foreign guests is bread with meat.

biryan
It is commonly called "biryan" among the people. It is common in the center of Kastamonu, in Taşköprü district. It is seen that it is also called "kuyu kebab", "pile-kebab". It is made by digging wells in the countryside in the picnic areas of Açık Maslak and Kadıdağ in the summer season. Biryan is cooked in small wells made of fire bricks in shops in the city and district centres.

The best biryan is made from mutton and lamb. Sheep or lambs are carefully slaughtered and washed. The inside of the abdomen is cleaned. When cooked in the country 1.5-2 m. deep well is dug. The wood that will leave embers in it is burned. When the woods are burned and trump is formed, an iron rod is placed on the top of the well. The sheep is hung on this “diameter iron” with hooks. The mouth of the well is closed with a thick, circular or square board. The top and edges of the wooden cover are plastered with mud. The sheep that is kept in the well for 1.5 hours is cooked. The cover is opened and the sheep is pulled up from the hook. It is chopped on the board with a line and a knife. It is sold by weighing. 3-5 sheep can be hung in a well.

Source: Kastamonu Governorship